![]() ![]() Cut out biscuits using the 2-inch biscuit cutter. Use your hands to pat dough about ½ inch think. Lightly flour a 2-inch biscuit cutter.Overmixing will release the gluten thus, the dough will be tough. Folding the dough a few times creates numerous flaky textures on the biscuits.(Fold the right side of the rectangle over to the left side, then flatten the dough with your palms.) FOLD and FLATTEN, FOLD and FLATTEN, continuing doing this 5-6 times. Turn the loose dough out onto a floured board (or surface) and with floured hands, bring the dough together. Over-mixing can cause the dough to yield drier biscuits. The key to this recipe is not to over-mix. Turn the loose dough out onto a floured board (or surface) and with floured hands, bring the dough together forming a rectangle, getting all the loose flour incorporated with the rest of the dough.The dough will begin to come together, but do not knead until it becomes a ball. Pour in buttermilk and stir gently until just combined. Gently mix in the butter stick in the dough until the dough has soft pebbles combined. For small batches, use a cast-iron skillet, for larger batches use a baking sheet. Lightly spray a rimmed baking sheet or cast-iron skillet. 1 stick of Crisco Butter (Crisco Butter sticks).3 cups self-rising flour + more for flouring board and cutter. ![]() This recipe makes a great base recipe for a variety of biscuit flavors. ![]() My parents could make these equally good from scratch, and I modified the ingredients to make them my own. You might hear folks say, “There has as big a cat’s head.” A Southern staple was growing up in my house. Us Southerners refer to large top biscuits as “cathead” biscuits. Homemade biscuits and gravy are on my comfort food pyramid list! A beautiful batch of biscuits and gravy soothes the soul. In our household, we often eat breakfast for dinner. ![]()
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