JOHN’S CATHEAD BISCUITS
Prep Time: 30 Minutes
Yields: 8 Servings
The creator of this recipe obviously thought that the uneven shapes
of the biscuits resembled cats’ heads. Try cathead biscuits
plain with melted butter or fold crackling, cheese or herbs into
the batter for a unique flavor.
2 cups flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1/3 cup shortening
4 tsps butter
2/3 cup buttermilk
Preheat oven to 450°F. In a mixing bowl, sift flour, baking
powder, baking soda and salt. Blend well. Using a pastry cutter,
cut in shortening and butter until it resembles coarse cornmeal.
Using a large cooking spoon, blend buttermilk into flour mixture
until moistened. On a lightly-floured surface, knead dough until
it comes together. Do not overwork dough as the less it is handled,
the flakier the biscuits. Break dough into 8 equal portions and
pat approximately ½-inch thick onto a baking sheet. Biscuits
should be irregular in shape, but no more than ½-inch high
and 1-inch apart. Bake 10–15 minutes or until golden brown.
Remove from oven and brush with melted butter.