Lee’s Cathead Biscuits

Name: Lee’s Cathead Biscuits
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American, Southern
Ingredients: 2 cups self-rising flour; 2 1/2 tablespoons shortening at room temperature; 1 cup buttermilk; 1/2 teaspoon salt Optional

4 steps

Prep:15minCook:25min

A simple and easy recipe for one of the south’s greatest breakfast biscuits.

Updated at: Mon, 20 May 2024 00:02:00 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories165.5 kcal (8%)

Total Fat5.3 g (8%)

Carbs24.7 g (9%)

Sugars1.6 g (2%)

Protein4.1 g (8%)

Sodium404.4 mg (20%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 cupsself-rising flour

2 ½ tablespoonsshortening

at room temperature

1 cupbuttermilk

½ teaspoonsalt

optional

Instructions

Step 1

Work the shortening into the flour until it’s like coarse crumbs. (I use a spoon to do this). Add the buttermilk and stir until makes a ball in the bowl. You can either pinch off the dough or cut it with a biscuit cutter.

Step 2

Grease or spray pan. Bake in preheated 400 degree oven for 20 - 25 minutes until brown on top.

Step 3

This recipe only makes 8 biscuits if you make them like I do.

Step 4

If you have no buttermilk, take a scant one cup of whole or 2% milk, add 1 tablespoon on lemon juice, stir in and let set for 10 minutes.