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    Cathead Biscuits

    Source of Recipe

    From the Kitchen of Deep South Dish

    Recipe Introduction

    So good!

    Recipe Link:

    List of Ingredients

    2 cups self-rising flour (White Lily recommended)
    1 teaspoon baking soda
    1/4 cup lard or vegetable shortening (like Crisco)
    3/4 cup cold buttermilk
    1/4 cup (1/2 stick) unsalted butter, melted


    Coat a 9 or 10-inch cast iron skillet with a spoon of lard or shortening; set aside. Place flour in a medium sized bowl and whisk in the baking soda; add the 1/4 cup of shortening. Using your fingers, quickly crumble the flour and shortening together. Set bowl in freezer to chill. Don't skip this step! Place skillet into oven and preheat to 450 degrees F.

    Using a fork, stir the buttermilk into the flour; dough will be shaggy. Turn the dough out onto a lightly floured surface, sprinkle a bit of flour on top and gently knead the flour together, just a few times. Don't over-handle; you don't want the fat in the dough to warm.

    Tear off four equal pieces of dough, hand shape into biscuits and press a small dent into the top with your knuckles. Carefully remove hot skillet and place biscuits, sides touching and centered in the skillet. Spoon a bit of the melted butter on top of each biscuit, and return to oven, baking about 12 to 15 minutes, or until tops are light golden brown. Brush with the remaining melted utter before serving.

    Cook's Notes: After kneading dough, I like to gently push it into a tube shape and cut the tube into four equal pieces. Shape each piece into a round shape and place into the prepared cast iron skillet; continue as above.

    Makes 4




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