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Cathead Buttermilk Biscuits Recipe

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This recipe for Cathead Buttermilk Biscuits is from Feldberg Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups self-rising flour, plus more for dusting
1 stick good butter, plus 3 tablespoons, melted
2 to 3 cups cold buttermilk
1 tablespoon vegetable oil
Directions:
Directions:
Preheat the oven to 425 degrees. Place a heavy cast-ion skillet into the oven to pre-heat. Chill a large mixing bowl, pastry cutter, flour, and stick of butter in the freezer for 15 minutes before assembling the biscuit dough.

Add the chilled flour to the chilled mixing bowl. Working quickly, cut the stick of butter into the flour using the chilled pastry cutter, or your fingers, until the butter is pea-size. Gradually add the buttermilk to the flour milk stirring until the dough is cohesive yet still moist. Turn the dough onto a floured surface and lightly press into a 1-inch thick round cut out 8 biscuits using a biscuit cutter or juice cup.

Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with melted butter. Bake until golden brown, about 15 minutes.
Number Of Servings:
Number Of Servings:
8

 

 

 

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