#CATHEAD CHEESE BISCUIT HOW TO#

You’re ready to slide your skillet in the oven and bake for 12-15 minutes or until the tops are brown. Once your biscuits are all placed in the skillet, take your fingers and press ’em down so they touch each other and the sides of the skillet. This will coat both sides and make a simply fine crust. As you form the biscuits into a ball, place them in the melted butter, and then turn them over. For you newbies, this recipe will make 7-8 biscuits. You can roll your biscuits out and cut ’em with a tin if you’d like but I’m a pincher. We’re going to melt a couple tablespoons of butter in our skillet on top of the stove and pinch out our biscuits. Do not keep stirring at this point or your biscuits will be packy. This is when we’ll add a cup of buttermilk and keep stirring until a ball forms. Once our flour is sifted, we’ll take two to three tablespoons of butter flavored crisco and cut it into the flour with a fork until you have coarse looking crumbs. You may choose to sift or not to sift but sifting delivers fluffier biscuits.

Now, we’ll get started by measuring two cups of self-rising flour and sifting it into a large mixing bowl. What follows is how mama taught me to make biscuits. Now, folks, every biscuit maker worth his or her salt probably has a preferred technique. I’ve got two ways for you to get up to speed, a text version and a Youtube tutorial. I don’t know how it happened, but we have a serious lack of edumuhcation here, and I feel responsible to correct it. And you know what? I was floored! Floored, I tell you.

#CATHEAD CHEESE BISCUIT HOW TO#

Mama had taught me how to make scratch biscuits eons ago and I was wondering if it was a dying art or if most of my readers knew how to make biscuits. So, the other evening, I posted a picture of my big, fluffy cathead biscuits on social media.

Hello folks, and welcome back to the All Things Southern kitchen.

Cathead cheese biscuit