Cathead Biscuits Recipe

All-purpose flour: This is the main ingredient that gives the biscuits structure and helps them rise.

Baking powder: A leavening agent that makes the biscuits light and fluffy.

Salt: Adds flavor and balances the other ingredients.

Shortening: A solid fat that creates a tender, flaky texture in the biscuits.

Buttermilk: Adds moisture and a slight tang, helping the biscuits rise and taste delicious.

One of the most important steps in this Cathead Biscuits Recipe is how you cut in the shortening. This step helps make your biscuits light and flaky, which is exactly what you want! Here’s how to do it:

1. Start with your dry ingredients mixed together in a big bowl.
2. Add the cold shortening on top.
3. Use two knives, a pastry cutter, or even your fingers to break the shortening into the flour.
4. Keep working until the mixture looks like coarse crumbs—kind of like small peas or sand.

Why does this matter? When you cut in the shortening properly, it creates tiny pockets of fat in the dough. When the biscuits bake, the fat melts and makes little air spaces, which gives you that soft, flaky texture. If you don’t cut it in enough, your biscuits might turn out dense or tough instead of fluffy.

A little tip from me: I used to rush this part and just mix everything together quickly. The first time I did that, my biscuits were more like flat cookies! Now, I take my time and enjoy the process. Also, keeping the shortening cold helps a lot because it doesn’t blend completely into the flour, which is what you want for flaky biscuits. If you don’t have a pastry cutter, two forks work fine too.

Once you get the hang of cutting in the shortening, you’ll notice a big difference in how your biscuits turn out. It’s a simple trick that makes baking feel like a little magic moment every time!

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty 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 to achieve a similar leavening effect.

• salt - Substitute with kosher salt: Kosher salt can be used in equal amounts, but it has a coarser texture and may enhance the flavor differently.

• shortening - Substitute with butter: Butter provides a richer flavor and can be used in equal amounts, though it may result in a slightly different texture.

• buttermilk - Substitute with milk and lemon juice: Mix ¾ cup of milk with 1 tablespoon of lemon juice or vinegar to mimic the acidity and consistency of buttermilk.

• Allow the freshly baked biscuits to cool completely on a wire rack. This prevents them from becoming soggy when stored.

• 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 maintain their delightful texture, add a slice of bread to the container to absorb excess moisture.

• If you wish to extend their freshness, wrap each biscuit individually in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag or container. Label with the date and freeze for up to 3 months.

• When you're ready to enjoy the frozen biscuits, preheat your oven to 350°F (175°C). Remove the wrapping and place the biscuits on a baking sheet. Heat them in the oven for about 10 minutes or until they are warmed through and regain their crispy exterior.

• For a quick thaw, you can also microwave the biscuits on a microwave-safe plate. Use a low power setting and heat in 30-second intervals until they are warm. Be cautious not to overheat, as this can make them tough.

• If you prefer a softer texture, wrap the biscuits in a damp paper towel before microwaving. This will help retain moisture and keep them tender.

• To add a touch of flair, brush the reheated biscuits with melted butter or a drizzle of honey before serving. This enhances their flavor and gives them a delightful sheen.

• Preheat your oven to 350°F (175°C). Place the cathead biscuits on a baking sheet and cover them with aluminum foil to prevent drying out. Warm them in the oven for about 10-15 minutes until they are heated through and regain their delightful fluffiness.

• For a quick fix, use a microwave. Wrap each biscuit in a damp paper towel and microwave on medium power for 20-30 seconds. This method helps retain moisture, ensuring your biscuits don't turn into hockey pucks.

• If you have a toaster oven, it's a great option for reheating. Set it to 350°F (175°C), place the biscuits inside, and toast for about 5-7 minutes. This method gives them a slightly crispy exterior while keeping the inside soft.

• For a stovetop approach, use a skillet over low heat. Add a small amount of butter or olive oil to the pan, place the biscuits in, and cover with a lid. Heat for about 5 minutes, flipping halfway through, to ensure even warming and a touch of golden crispness.

• Steam them for a unique reheating method. Place the biscuits in a steamer basket over simmering water for about 5 minutes. This method keeps them moist and tender, almost like they just came out of the oven.

• Oven: Used to preheat and bake the biscuits at the required temperature of 425°F (220°C).

• Mixing bowl: A large bowl to combine the dry ingredients and mix in the shortening and buttermilk.

• Baking sheet: A flat sheet to place the biscuit dough on for baking.

• Measuring cups: Used to measure the flour, shortening, and buttermilk accurately.

• Measuring spoons: Used to measure the baking powder and salt precisely.

• Pastry cutter: A tool to cut the shortening into the flour mixture until it resembles coarse crumbs.

• Spoon: Used to stir in the buttermilk and to drop the dough onto the baking sheet.

• Oven mitts: Protect your hands when placing the baking sheet in the oven and removing it once the biscuits are done.

Prepare ingredients in advance: Measure and set out all ingredients like flour, baking powder, and shortening before starting. This minimizes interruptions.

Use a food processor: Quickly cut in the shortening by pulsing the dry ingredients and shortening in a food processor until crumbly.

Preheat the oven early: Turn on the oven before you start mixing to ensure it's ready when you are.

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