Buttermilk Cathead Biscuits

Name: Buttermilk Cathead Biscuits
Prep time: 45 min
Cook time: 18 min
Total time: 1 h 3 min
Yield: 6 biscuits
Ingredients: 2 1/2 cups all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1 tablespoon baking powder; 1 -1 1/2 cup buttermilk; 6 tablespoons shortening; butter, melted, for brushing over biscuits

Submitted by ratherbeswimmin

"In 'Sweet Auburn Desserts' by Sonya Jones; named such because they are as big as a cat's head.--4 inches wide."

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Ready In:: 1hr 3mins
Ingredients:: 7
Yields:: 6 biscuits

ingredients

2 ¹⁄₂ cups all-purpose flour
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon baking soda
1 tablespoon baking powder
1 - 1 ¹⁄₂ cup buttermilk
6 tablespoons shortening
butter, melted, for brushing over biscuits

directions

Preheat the oven to 450°.
In a mixing bowl, combine the flour, salt, baking soda, and baking powder.
Cut in the shortening, using your fingers or a pastry cutter, until the flour mixture has the consistency of course-ground cornmeal.
Make a well in the center of the dry mixture and add the buttermilk.
Stir the mixture until the buttermilk is fully incorporated.
Turn the dough out onto a lightly floured surface and knead carefully a couple of times.
To make the biscuits, pinch off a 3-inch ball of dough and mold a slightly rounded ball.
Place the biscuits onto an ungreased baking pan.
Bake for 15-18 minutes, or until the tops of the biscuits turn a light golden brown.
Remove from the oven and brush with melted butter.