This is the old-time recipe from our grandmamas. There is no real measurement in this for the shortening. Wonderful and tasty heavy biscuit from the old times. Great with homemade sausage gravy. Always always always use White Lily® flour for the fluffiest biscuits. I usually don’t always use all of the buttermilk. I seem to usually have just under a 1/4 cup leftover.
Ingredients
- 4 cups self-rising flour (such as WhiteLily®)
- 1 pinch salt (Optional)
- 3 tablespoons room-temperature vegetable shortening (such as Crisco®), or as needed
- 1 ¾ cups buttermilk, or as needed
- ¼ cup melted butter for brushing, or to taste
Directions
Step 1
Preheat an oven to 475 degrees F (245 degrees C). Grease an 8-inch cake pan.
Step 2
Sift flour and salt together into a large mixing bowl. Make a dent in flour by pushing flour from center toward sides of bowl. Add 2 walnut-size lumps of shortening and a splash of buttermilk to the flour where you made the dent. Work the shortening into the flour using fingers in a twisting motion (rub thumb against pointer and middle finger motion) until the shortening is fully incorporated into the flour.
Step 3
Pour buttermilk into the flour about 1/4 cup at a time, continuing to work it in with your fingers until the buttermilk is completely incorporated into a sticky dough.
Step 4
Roll dough into 8 large balls and drop into prepared cake pan, working around the outside and putting the last one in middle to fill the pan. Press dough balls with back of fingers to flatten until they touch and are about 3/4- to 1-inch thick.
Step 5
Bake in preheated oven until the tops are golden brown, 15 to 20 minutes. Brush tops with melted butter.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 336 | |
% Daily Value * | |
Total Fat12g | 15% |
Saturated Fat5g | 26% |
Cholesterol17mg | 6% |
Sodium910mg | 40% |
Total Carbohydrate49g | 18% |
Dietary Fiber2g | 6% |
Total Sugars3g | |
Protein8g | |
Vitamin C1mg | 3% |
Calcium275mg | 21% |
Iron3mg | 16% |
Potassium160mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Discrepancys
- 9 years ago
Simple, simple simple. just a few ingredients and you can’t screw it up. The only thing is to watch the milk. like other reviewers, decrease about a 1/4 cup. I also useregular flour and add 4 level teaspoons of baking powder to make up for the self rising flour. For the butter milk i used 2 teaspoons of vinegar with 2 cups regular milk. (Thanks for a great week night biscuit recipe.
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- by: Kim
- 8 years ago
I have tried to make biscuits for many years, and had given up long ago. My adult son jokingly asked me to learn to make cat head biscuits as a new years resolution. Challenge accepted! I have made them exactly by the recipe several times now, and they have been perfect every time. The next time I make them, I want to measure the buttermilk and shortening so I get it right every time.
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- by: Anne Beaver
- 7 years ago
I can’t wait to make these tomorrow night. Such an easy, straightforward biscuit recipe! Thanks for sharing!
*I believe all of the reviewers would’ve made these perfect the first time had they heeded the advice in her intro/comment. The author cautions that these biscuits are heavy and clearly indicates that she usually has leftover buttermilk, thereby warning people not to use too much of it.
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- by: Titansfan78
- 6 years ago
Super easy and delicious. My husband was raised in the south and he loved them! I took the tips of adding vinegar to the milk to substitute for buttermilk and adding baking powder to the flour to substitute self rising flour and it turned out great. I will try it with the recommended ingredients next time, I just didn?t have them on hand so thank you to everyone who adds tips for substitutions. I would hate to miss out on a great recipe because I?m missing some ingredients!
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- by: Kat
- 5 years ago
I made these to serve with biscuits and gravy, they turned out perfect. I didn’t have any buttermilk so I added 1 tablespoon + 1/2 teaspoon of white vinegar to the 1 3/4 milk and let it sit for 5 minutes. I didn’t use it all and followed the recipe as written. perfect and easy. thank you for sharing it. I will definitely be making it again.
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- by: Charlottemay
- 5 years ago
I’ll definitely be making these again whenever I want to have sausage gravy over biscuits. They were perfect for that! I got rave reviews from my guests. I did not have self-rising flour, so I used regular flour + 4 level teaspoons baking powder. A lot of other reviews called for reducing the buttermilk, so I also did that… but ended up having to add in the full amount specified after all. I would recommend starting with the reduced amount (1.5 cups) and adding more as needed.
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- by: Elle
- 5 years ago
These biscuits are made just like my mom used to make hers. I haven’t actually made your recipe yet, but am very excited to try. I never wrote down her recipe but I watched her make them a thousand times. I always wished I had written it, down so thanks for providing this recipe! I hope these taste as good as my mom’s. Fingers crossed!
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- by: Jenni Murphy-Bartruff
- 4 years ago
I have made these several times and modified it a couple of times. I’ve used sourdough starter and sour cream in place of the buttermilk (out of milk lol) and they always turn out perfect. definitely my favorite biscuit recipe by far. When I did change it up, I used the same amount of starter, about 3/4 cup. I just kinda eyeballed the sour cream (about 2/3 cup) and added enough water to make it a dough. My favorite variation so far is the sourdough.
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- by: Paisleyk
- 3 years ago
I made these biscuits tonight to accompany an Instant Pot Lemon Orzo Soup. I didn?t have the special flour, shortening nor the buttermilk. Instead I used All Purpose Flour adding 4 teaspoons of baking powder. Leftover whipping cream (adding 2-4 tsp. Lemon juice) and butter in lieu of shortening. These were the best biscuits ever. It will become our new family recipe. Who needs bisquick anymore ….. LoL
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- by: Benjamin Barrett
- 3 years ago
I have made these several times. I have always needed the full 1 & 3/4 cups of Buttermilk as I have found 1.5 creates dry mix. Its true that they will be doughy but if you take them out after 15 minutes and let them sit in the pan covered (until they cool slightly) they always continue to cook until perfect. I always add 1 tbsp sugar.
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