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  • Home
    • About >
      • Contact
  • Sunday Comforts
  • Recipes
    • Sunday Supper
    • APPETIZERS >
      • Loaded Spinach Cream Cheese Dip
      • Loaded Deviled Eggs
      • Easy Cucumber Appetizer - Grazing Board Approved
      • Southern Sausage Balls
      • French Bread Bruschetta Pizza Appetizers
      • Cream Cheese Sausage Balls
    • BRUNCH >
      • Lemon Pecan Biscuit Scones
      • Hot Pockets - Delicious & Flaky
      • Roasted Garlic & Red Pepper ​Cheddar Buttermilk Biscuits
      • Coconut Pecan Loaf
      • Thin & Crispy Oatmeal Pecan Cookies
      • Pumpkin Pecan Chocolate Chip Muffins
      • Orange Cranberry Bread - A Southern Brunch Staple
      • Breakfast Pizza
      • Chocolate Brioche Buns
      • Raspberry Thumb Print Tea Cake Brunch Cookies
      • Brunch Cereal Cookies -
      • BLT Egg & Cheese Brunch Sandwiches
      • Chocolate Chip Banana Bread
      • Banana Pecan French Toast
    • Pat's Granola's >
      • Energy Balls - No Bake Oat Balls
      • Peppermint Holiday Granola
      • Pat's Kitchen Sink Granola
      • Hello Dolly Granola
      • Pumpkin Dark Chocolate Chip Granola
      • Peach Crisp Parfaits
      • Caramel Almond Granola
      • Pat's Granola Goop
    • DESSERTS >
      • Cast Iron Skillet Chocolate Chip Cookie Cake
      • Moist Peach Bundt Cake
      • Carrot Maple Apple Pecan Cake - With Caramel Sauce Topping
      • Maple Chocolate Chocolate Chip Cookies - Chocolate Heaven
      • Vitamin C Bundt Cake - Beautiful Orange Maple Bunt Cake with an Orange Maple Glaze
      • Christmas Gingerbread Men
      • French Vanilla Cranberry Pecan Bundt Cake
      • Dark Chocolate Mayonnaise Bundt Cake
      • Pineapple Pecan Cake - Pat's PPP Cake
      • Banana Cream Pie - Baked with #Purecane Sweetner
      • Dark Chocolate Pretzel Haystacks
      • INSIDE OUT GERMAN CHOCOLATE CAKE
      • Lemon Dark Chocolate Chip Cake with Caramel Sauce
      • Wedding Cookies
      • Oatmeal Choc Chip Pecan Cookies
      • Raspberry Bundt Cake
      • Divine Peanut Butter Cookies with Organic Cacoa Nibs
      • Pat's Ultimate Chocolate Chip Cookie Recipe
      • Pumpkin Chocolate Chip Bread
      • CHEESE CAKE FOR THE 4TH
      • Cherry French Vanilla Cake - With a Hint of Lime
      • Lemon Cake
      • SUNDAE SUNDAE
      • Banana Blueberry Pudding
      • MOOSE MUNCH --Torani Caramel Sauce
    • Side Dishes >
      • Sweet Southern Macaroni Salad
      • Jalapeno Cheddar Buttermilk Cornbread Muffins - For the Spicy Cornbread Lover
      • Southern Sweet Potato Casserole
      • Twice Baked Potatoes
      • Pineapple Casserole
      • Oven Fried Garlic- Ranch Potatoes
      • Garlic Parmesan Potato Wedges
      • French Green Beans
      • Sweet Yellow Cornbread....
    • Main Dishes >
      • Puff Pastry Cheese Pizza
      • Cheesy Chicken Spaghetti with Spinach
      • White Bean Chicken Chili
      • Pecan Crusted Chicken
      • Apricot Glazed Pork Tenderloin
      • Brown Sugar Meatloaf
      • Pat's Southern Goulash
      • Bruschetta Parmesan Chicken
      • Chicken Pot Pie
      • The Ultimate BLT Egg & Cheese Sandwich
      • Margarita Pizza - With a Twist
      • Canadian Bacon , Bacon & Cheddar Cheese Pizza
      • Slow Cooked Paprika BBQ Chicken Legs
      • Margarita Chicken - Kraft Style
      • Pasta Primavera w/Grilled Chicken
      • Slow Cooker BBQ
      • White Bean Soup
    • KETO RECIPES >
      • Keto Cheese Cake- Delicious Cheesecake for the KETO Lover
  • Business Lifestyle Tips
    • Six Key Tips For Rebuilding Your Confidence
    • Hobby Farming - How To Make Your Hobby Farm Pay
    • Tips for Starting a Food Business From Your Home
    • Do You Have What You Need to be a Great Entrepreneur?
    • Tips for Building A Successful Small Business From Home

Sumday Comforts - The Collection

Southern "cathead" buttermilk biscuits

1/5/2022

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Southern “Cathead” Buttermilk Biscuits

Ingredients:
3 cups self-rising flour + more for flouring board and cutter
1 stick of Crisco Butter (Crisco Butter sticks)
½1 Teaspoon of Cream of Tartar
1 Teaspoon of Sugar
½1 Teaspoon of Pink Himalayan salt
1 ¼-1/2 cups of cold Cultured Buttermilk

Directions:

Preheat oven to 420º F. Lightly spray rimmed baking sheet or cast-iron skillet. Set aside.  For small batches, use a cast-iron skillet, for larger batches use a baking sheet.

Add flour to a large mixing bowl.  Add in Cream of Tartar, Sugar and Salt.  Fold in the Crisco Butter stick. Gently mix in the butter stick in the dough until dough has soft pebbles combined.   Make a well in middle of the dough.  Pour in buttermilk and stir gently until just combined. Do not overmix.  The dough will begin to come together, but do not knead until it becomes a ball. 

Turn the loose dough out onto a floured board (or surface) and with floured hands, bring the dough together forming a rectangle, getting all the loose flour incorporated with the rest of the dough.  The key to this recipe is not to over mix. Over mixing can cause the dough to yield drier biscuits. 

Turn the loose dough out onto a floured board (or surface) and with floured hands, bring the dough together.  FOLD and FLATTEN, FOLD and FLATTEN, continuing doing this 5-6 times. (Fold the right side of the rectangle over to the left side, then flatten dough with your palms.)
  • Folding the dough a few times creates numerous flaky textures on the biscuits. Make sure to handle the dough carefully.  Overmixing will release the gluten; thus, dough will be tough.
  • Lightly flour a 2-inch biscuit cutter.  Use your hands to pat dough about ½ inch think.  Cut out biscuits using the 2-inch biscuit cutter.

Place biscuits into skillet or on baking sheet pan, leaving about an inch between biscuits to allow them to rise and cook fully. Place in preheated oven and bake about 15-20 minutes. Remove from oven and serve.  Your biscuits should be golden on the outside, and not sticky on the inside. 
 
Be sure and butter the inside and add in your favorite jam. You can store left over biscuits in a Ziploc bag for a couple of days.  Pop them in the microwave for about 15-20 seconds to warm.
 
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Comment:  Us Southerner’s refer to large top biscuits as “cathead” biscuits. You might hear folks say, “There has big as a cats head.”  A Southern staple growing up in my house.    I modified the ingredients somewhat to make it my own.  I also prefer a moist flaky biscuit. It wouldn’t be a Sunday morning without these.   This recipe makes a great base recipe for a variety of biscuit flavors. 

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