Cathead Biscuits Recipe

Flour: The base of the biscuit, 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 and stay tender.

When cutting in the shortening to the flour mixture, use a pastry cutter or two knives to ensure the shortening is evenly distributed. This will create a texture that resembles coarse crumbs, which is essential for achieving the flaky layers in your biscuits. Avoid overmixing once you add the buttermilk; stir just until the ingredients are combined to keep the dough tender.

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

• 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. This combination mimics the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• shortening - Substitute with butter: Butter adds a richer flavor and can be used in the same amount, though it may make the biscuits slightly less flaky.

• 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. This creates a similar acidity and thickness to buttermilk.

• Allow the biscuits to cool completely on a wire rack before storing or freezing. This helps prevent them from becoming soggy.
• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. Keep them at room temperature for up to 2 days.
• To extend their freshness, store the biscuits in the refrigerator. Use an airtight container or wrap them individually in plastic wrap. They will stay fresh for up to a week.
• For freezing, wrap each biscuit individually in plastic wrap or aluminum foil. This prevents them from sticking together and helps maintain their texture.
• Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.
• Store the biscuits in the freezer for up to 3 months. They will retain their flavor and texture during this time.
• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for 10-15 minutes or until warmed through.
• Alternatively, you can reheat individual biscuits in the microwave. Wrap a biscuit in a damp paper towel and microwave on medium power for 20-30 seconds. Check and add more time if needed.
• For a crispier texture, you can also reheat the biscuits in a toaster oven. Set the temperature to 350°F (175°C) and heat for 5-7 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each biscuit in aluminum foil to prevent them from drying out.
  3. Place the wrapped biscuits on a baking sheet.
  4. 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 about 20-30 seconds.
  3. Check if they are warm enough; if not, continue to heat in 10-second intervals.

• Skillet Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place the biscuits in the skillet and cover with a lid.
  3. 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 directly on the rack or on a small baking sheet.
  3. Heat for about 10 minutes or until they are warmed through.

• Steam Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steamer basket over the simmering water.
  3. Place the biscuits in the steamer basket and cover with a lid.
  4. Steam for about 5-7 minutes or until they are warmed through.

• Oven: Preheat to 425°F (220°C) to bake the biscuits until golden brown.

• Mixing bowl: Combine the flour, baking powder, and salt, and later mix in the shortening and buttermilk.

• Baking sheet: Place the spoonfuls of dough on this greased surface for baking.

• Measuring cups: Measure out the flour and buttermilk accurately.

• Measuring spoons: Measure the baking powder and salt precisely.

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

• Spoon: Drop large spoonfuls of dough onto the baking sheet.

• Oven mitts: Safely handle the hot baking sheet when removing it 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 mixture in a food processor.

Preheat oven early: Start preheating your oven before you begin mixing to save waiting time.

Grease baking sheet: Prepare your baking sheet with grease or parchment paper before mixing the dough.

Use an ice cream scoop: For uniform biscuits, use an ice cream scoop to drop the dough onto the baking sheet.