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 and stay tender.

When cutting in the shortening to the flour mixture, use a pastry blender or two knives in a crisscross motion. This ensures that the shortening is evenly distributed, creating a dough that bakes up light and flaky.

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

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free 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 in the same quantity and provides a slightly different mineral content.

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

• shortening - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a subtle coconut flavor.

• buttermilk - Substitute with milk and lemon juice: Mix 1 tablespoon lemon juice with enough milk to make 1 cup; let it sit for 5 minutes to curdle.

• buttermilk - Substitute with yogurt: Use plain yogurt thinned with a little water or milk to achieve a similar consistency and tang.

• Allow the biscuits to cool completely before storing or freezing. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days.

• To keep them fresh for a longer period, refrigerate the biscuits in an airtight container. 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 from sticking together.

• Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label with the date to keep track of their freshness.

• Store the biscuits in the freezer for up to 3 months. They will maintain their quality and flavor during this time.

• To reheat, preheat your oven to 350°F (175°C). Place the frozen biscuits on a baking sheet and bake for 10-15 minutes, or until heated through.

• Alternatively, you can microwave the biscuits on a microwave-safe plate. Heat on high for 20-30 seconds per biscuit, checking frequently to avoid overheating.

• 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.

• Enjoy your biscuits with your favorite jam, butter, or alongside a hearty soup or stew.

• Oven Method: 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 about 10-15 minutes or until they are warmed through. This method helps maintain the biscuits' flaky texture.

• Microwave Method: Wrap each biscuit in a damp paper towel and place them on a microwave-safe plate. Heat on medium power for 20-30 seconds. Check if they are warm enough; if not, continue heating in 10-second intervals. This method is quick but may make the biscuits a bit softer.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until they are warmed through. This method can give the biscuits a slightly crispy exterior while keeping the inside soft.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the biscuits on the toaster oven tray and cover with aluminum foil. Heat for 10-12 minutes or until they are warmed through. This method is similar to the oven method but quicker and more energy-efficient.

• Steaming Method: Place a steaming basket over a pot of simmering water. Arrange the biscuits in the basket, making sure they don't touch the water. Cover and steam for about 5-7 minutes. This method helps keep the biscuits moist and soft.

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

• Large mixing bowl: Combine the flour, baking powder, and salt.

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

• Measuring cups: Measure out the flour, baking powder, shortening, and buttermilk accurately.

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

• Floured surface: Knead the dough gently 8-10 times.

• Rolling pin: Pat or roll the dough to 1-inch thickness.

• Biscuit cutter: Cut the dough with a floured 2-½-inch cutter.

• Baking sheet: Place the cut dough on an ungreased sheet for baking.

• Oven mitts: Safely handle the hot baking sheet when removing it from the oven.

Pre-measure ingredients: Measure out 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.

No-knead method: Skip kneading by mixing until just combined to avoid overworking the dough.

Use a scoop: Use an ice cream scoop to portion out the dough quickly and evenly.

Batch bake: Double the recipe and freeze extra biscuits for quick baking later.