Cathead Biscuits Recipe

Flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Shortening: Adds tenderness and flakiness to the biscuits.

Buttermilk: Adds moisture and a slight tang, helping the biscuits rise.

When cutting in the cold shortening, use a pastry cutter or two knives to ensure the mixture resembles coarse crumbs. This technique helps create a flaky texture in the biscuits. Additionally, handle the dough as little as possible to avoid overworking it, which can result in tough biscuits.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.

• cold shortening - Substitute with cold butter: Butter adds a richer flavor and can create a flakier texture in the biscuits.

• cold shortening - Substitute with coconut oil: For a dairy-free option, cold coconut oil can be used, though it will impart a slight coconut flavor.

• cold buttermilk - Substitute with milk and lemon juice: Mix ¾ cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes to mimic the acidity of buttermilk.

• cold buttermilk - Substitute with yogurt: Plain yogurt can be thinned with a little water to achieve a similar consistency and tanginess.

• Allow the biscuits to cool completely before storing or freezing. This prevents condensation and sogginess.
• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days.
• To extend their freshness, store the biscuits in the refrigerator. They will stay good for up to a week.
• For freezing, wrap each biscuit individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them fresh.
• Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label the bag with the date for easy tracking.
• When ready to enjoy, thaw the biscuits at room temperature or in the refrigerator overnight.
• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and bake for 10-15 minutes, or until warmed through.
• For a quicker option, microwave the biscuits on a microwave-safe plate for about 20-30 seconds. Be cautious not to overheat, as this can make them tough.
• If you prefer a crispy exterior, lightly brush the biscuits with butter before reheating in the oven. This adds a delightful golden crust.
• Enjoy your cathead biscuits with your favorite jam, gravy, or simply with a pat of butter.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the biscuits in aluminum foil to prevent them from drying out.
  3. Place the wrapped biscuits on a baking sheet and heat for about 10-15 minutes, or until they are warmed through.

• Microwave Method:

  1. Place a damp paper towel over the biscuits to keep them moist.
  2. Microwave on medium power for 20-30 seconds. Check and add more time in 10-second increments if needed.

• Skillet Method:

  1. Preheat a skillet over low heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the biscuits in the skillet and cover with a lid.
  4. Heat for about 2-3 minutes on each side, or until warmed through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the biscuits on the toaster oven rack or a small baking sheet.
  3. Heat for about 10 minutes, or until they are warmed through and slightly crispy on the outside.

• Oven: Preheat to 425°F (220°C) for baking the biscuits.

• Large mixing bowl: Used to whisk together the flour, baking powder, and salt.

• Whisk: Helps to combine the dry ingredients evenly.

• Pastry cutter: Cuts in the cold shortening until the mixture resembles coarse crumbs.

• Measuring cups: Measures the flour, buttermilk, and shortening accurately.

• Measuring spoons: Measures the baking powder and salt accurately.

• Spatula: Stirs the buttermilk into the dry mixture until the dough comes together.

• Floured surface: Used to turn out and knead the dough gently.

• Rolling pin: Pats the dough into a 1-inch thick round.

• Biscuit cutter: Cuts out the biscuits from the dough.

• Baking sheet: Holds the biscuits while they bake in the oven.

• Oven mitts: Protects your hands when placing and removing the baking sheet from the oven.

Pre-measure ingredients: Measure out the flour, baking powder, and salt ahead of time to streamline the process.

Use a food processor: Quickly cut in the shortening by pulsing the dry ingredients and shortening together in a food processor.

Cold buttermilk: Keep the buttermilk in the fridge until the last moment to ensure it stays cold, which helps the biscuits rise better.

No-knead method: Instead of kneading, gently fold the dough a few times to save time and avoid overworking it.

Quick cleanup: Line your baking sheet with parchment paper for easy cleanup.