Old Fashioned Cathead Biscuits Recipe 445 Food

CATHEAD BISCUITS

Steps:

• Work the shortening into the flour until it's like coarse crumbs. (I use a spoon to do this). Add the buttermilk and stir until makes a ball in the bowl. You can either pinch off the dough or cut it with a biscuit cutter. I use a tin can because I like to make these biscuits good size like my mama's biscuits.
• Grease or spray pan. Bake in preheated 400 degree oven for 15 to 20 minutes until brown on top.
• This recipe only makes 8 biscuits if you make them like I do.

CATHEAD BISCUITS

Steps:

• Preheat the oven to 400 degrees F.
• Combine 2 cups of the flour with the baking powder and salt in a large bowl. Cut in the shortening and 3 tablespoons of the butter until the mixture is the size of small peas.
• Add the buttermilk, and stir until the dough is just mixed and starts to form a ball.
• Rest the dough in the refrigerator for 10 to 15 minutes.
• Sprinkle a work surface with flour. Transfer the dough to the floured surface, and sprinkle with a little extra flour. Knead the dough 3 to 4 times. Do not overwork the dough. It will make the dough tough and difficult to work with.
• Flatten the dough into a 3/4- to 1-inch-thick disk with a rolling pin. Cut out biscuits with a large 4- or 5-inch biscuit cutter.
• Bake the biscuits until golden brown, about 20 minutes.
• Melt the remaining 2 tablespoons butter. Brush the hot biscuits with the butter. Turn on the broiler. Broil the biscuits until desired brownness.

CATHEAD BISCUITS

Steps:

• Mix dry ingredients and sift into mixing bowl, then cut in lard or crisco until the mixture resembles a coarse meal.
• Stir in buttermilk until it is incorporated with the flour mixture. The dough will be kind of wet and very sticky.
• Flour your hands and turn the dough out onto a lightly floured surface. Roll the dough in the flour just enough to make it handleable - you don't want it to stick to your hands too much, but don't work in too much extra flour either or the biscuits will be heavy and taste of raw flour.
• For each biscuit, pinch off a piece of dough about the size of a large egg or a small lemon and pat out in the ungreased pan with your hands. You don't want it to be really flat, just pat it down a bit so it's relatively biscuit-shaped and about 1 inch high.
• Bake at 475 degrees for 10 to 12 minutes until the tops are golden brown. Keep your eye on them while they're in the oven so they don't burn.
• Brush tops of biscuits with melted butter, if desired.

CATHEAD BISCUITS

Steps:

• Preheat oven to 500 degrees. Line a baking sheet with a silicone baking mat. (You can also bake the biscuits on an ungreased baking sheet.)
• In a bowl, combine flour, baking powder, and salt. Using a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Pour in buttermilk and mix until just barely combined. It will be a shaggy mass. (Alternatively, you can mix the dough in a food processor: Pulse to combine flour, baking powder, and salt. Add butter and pulse until it resembles coarse meal. Pour in buttermilk through feed tube and pulse until just barely combined.)
• Turn shaggy mass out onto a lightly floured surface. Knead lightly, using the heel of your hand to compress and push dough away from you, then fold it back over itself. Give dough a small turn and repeat four or five times. (You want to just barely activate the gluten, not overwork it.)
• Using a lightly floured rolling pin, roll out dough 1 inch thick. Using a 3 1/2-inch round cutter dipped in flour, cut out rounds (press cutter straight down without twisting so biscuits will rise evenly when baked).
• Place biscuits on prepared sheet. (If biscuits are baked close together, sides will be tender. If biscuits are baked farther apart, sides will be crisp.)
• Reroll scraps once. Do not simply roll them into a ball; this will create a knot of gluten strands. Instead, place the pieces one on top of the other in layers, then roll out dough and cut out more rounds.
• Bake until golden brown, 10 to 12 minutes. Transfer to a rack to cool just slightly. Serve warm.

OLD-FASHIONED CATHEAD BISCUITS RECIPE - (4.4/5)

Steps:

• Preheat oven to 500° F. If desired, prepare a floured work surface. I just did everything in the bowl the dough was mixed up in. Whisk together in a mixing bowl, the flour, baking powder, and baking soda until well combined. Make a well in the center and add the shortening and buttermilk; using your hands, squeeze the shortening into the buttermilk until well blended, then start to work in the flour mixture just until incorporated. Don't overwork the dough. Wash the dough off your hands. At this point, I sifted flour lightly over the dough in the bowl then picked it up and sifted a little in the bottom of the bowl. Then I squeezed or pulled off a piece of dough about the size of a lemon, rolled it around a few seconds between my palms, then placed it on a baking sheet. If preferred, you can just turn dough out onto a floured work surface; sprinkle top and sides lightly with flour, enough that you will be able to handle the dough without it sticking to your hands. Flour your hands as well. Pull off a piece of dough about the size of a lemon; roll it around a time or two in your palms then place it on a baking sheet. Repeat process with remaining dough. (I got 6 large catheads). Bake biscuits for 10-12 minutes, or until tops are lightly browned. Remove from oven and butter tops of biscuits, if desired, and serve immediately.

SOUTHERN "CATHEAD" BISCUITS

Steps:

• Preheat oven to 450°F
• Measure 1 cup of buttermilk into liquid measuring cup. I use 3/4 cup whole milk with a splash of Heinz White Vinegar. Let sit a few minutes until you need it.
• In a medium bowl, measure the flour by spooning it into a one-cup measure and leveling off with a knife. (This is very important!) Sometimes I sift it. Most of the time I do not.
• Make a deep well and add the oil and buttermilk.
• Stir gently until moistened. Sprinkle with even flour to allow handling of the dough.
• I shape my biscuits by hand but you could also roll them out and cut them. Place them in a 9x9 Pampered Chef Baker (stoneware.) I have used Pampered Chef stoneware for the last ten years and it has never failed me. However, for those of you still using metal bakeware, just use a regular square baking pan.

SCALLION AND CHEDDAR CATHEAD BISCUITS

Steps:

• Position a rack in the middle of the oven and preheat to 375°F (190°C). Line a baking sheet with parchment., In a large bowl, whisk together flours, sugar, baking powder and salt. Add butter; toss to coat. Cut in butter using a pastry blender, or pinch it with your fingertips, smearing it into the flour. You should have various-sized pieces of butter, ranging from coarse sandy patches to flat shaggy pieces to pea-sized chunks. Stir in the scallions, cheese and pepper. , Make a well in the center, pour in 1-1/2 cups buttermilk and gently mix until mixture is crumbly but starting to come together into a shaggy mass. If the dough still looks too dry, add up to 1/2 cup more buttermilk. The dough should be moist and slightly sticky. , Turn the dough onto itself a few times until it forms a mass. Gently pat down the dough until it resembles a loaf of bread. Dust the top lightly with flour., Using a 3-ounce (89 ml) ice cream scoop, portion dough 1 inch apart onto the prepared baking sheet. Gently flatten biscuits., Lightly brush the tops with beaten egg. Bake, rotating pan halfway through, until biscuits are golden brown, 25-30 minutes.