This is the old-time recipe from our grandmamas. There is no real measurement in this for the shortening. Wonderful and tasty heavy biscuit from the old times. Great with homemade sausage gravy. Always always always use White Lily® flour for the fluffiest biscuits. I usually don't always use all of the buttermilk. I seem to usually have just under a 1/4 cup leftover.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
8
Yield:
8 large biscuits
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 475 degrees F (245 degrees C). Grease an 8-inch cake pan.

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  • Sift flour and salt together into a large mixing bowl. Make a dent in flour by pushing flour from center toward sides of bowl. Add 2 walnut-size lumps of shortening and a splash of buttermilk to the flour where you made the dent. Work the shortening into the flour using fingers in a twisting motion (rub thumb against pointer and middle finger motion) until the shortening is fully incorporated into the flour.

  • Pour buttermilk into the flour about 1/4 cup at a time, continuing to work it in with your fingers until the buttermilk is completely incorporated into a sticky dough.

  • Roll dough into 8 large balls and drop into prepared cake pan, working around the outside and putting the last one in middle to fill the pan. Press dough balls with back of fingers to flatten until they touch and are about 3/4- to 1-inch thick.

  • Bake in preheated oven until the tops are golden brown, 15 to 20 minutes. Brush tops with melted butter.

Nutrition Facts

336 calories; protein 8g 16% DV; carbohydrates 49g 16% DV; fat 11.6g 18% DV; cholesterol 17.4mg 6% DV; sodium 910.3mg 36% DV. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/09/2015
Simple, simple simple. just a few ingredients and you can't screw it up. The only thing is to watch the milk. like other reviewers, decrease about a 1/4 cup. I also useregular flour and add 4 level teaspoons of baking powder to make up for the self rising flour. For the butter milk i used 2 teaspoons of vinegar with 2 cups regular milk. (Thanks for a great week night biscuit recipe. Read More
(28)

Most helpful critical review

Rating: 1 stars
11/22/2016
Maybe it was me but these had no taste at all. They were super doughy in the middle but I've read that it could be bc I used too much buttermilk Read More
(1)
43 Ratings
  • 5 star values: 33
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/08/2015
Simple, simple simple. just a few ingredients and you can't screw it up. The only thing is to watch the milk. like other reviewers, decrease about a 1/4 cup. I also useregular flour and add 4 level teaspoons of baking powder to make up for the self rising flour. For the butter milk i used 2 teaspoons of vinegar with 2 cups regular milk. (Thanks for a great week night biscuit recipe. Read More
(28)
Rating: 5 stars
03/31/2015
These are really good and the only biscuits I've ever been able to make that were actually good. Watch the buttermilk bit though. If u use too much they don't bake and are doughy in the center. very good. Read More
(9)
Rating: 5 stars
06/30/2014
Best Read More
(7)
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Rating: 5 stars
08/08/2017
I can't wait to make these tomorrow night. Such an easy, straightforward biscuit recipe! Thanks for sharing! *I believe all of the reviewers would've made these perfect the first time had they heeded the advice in her intro/comment. The author cautions that these biscuits are heavy and clearly indicates that she usually has leftover buttermilk, thereby warning people not to use too much of it. Read More
(6)
Rating: 5 stars
11/29/2014
Yay!!so happy I found this..just like my gran who lived in the Ozark mntns. made!They turned out great. Read More
(5)
Rating: 5 stars
02/21/2016
I have tried to make biscuits for many years, and had given up long ago. My adult son jokingly asked me to learn to make cat head biscuits as a new years resolution. Challenge accepted! I have made them exactly by the recipe several times now, and they have been perfect every time. The next time I make them, I want to measure the buttermilk and shortening so I get it right every time. Read More
(5)
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Rating: 5 stars
08/06/2019
I'll definitely be making these again whenever I want to have sausage gravy over biscuits. They were perfect for that! I got rave reviews from my guests. I did not have self-rising flour, so I used regular flour + 4 level teaspoons baking powder. A lot of other reviews called for reducing the buttermilk, so I also did that... but ended up having to add in the full amount specified after all. I would recommend starting with the reduced amount (1.5 cups) and adding more as needed. Read More
(5)
Rating: 5 stars
07/12/2015
Made this the other day for the local Senior Centers lunch & they were a great hit, perfect for biscuits & gravy along with some hash brown potatoes & scrambled eggs. This will definetely be my go to biscuit recipe. Thanks for sharing!! Read More
(4)
Rating: 5 stars
11/04/2018
Super easy and delicious. My husband was raised in the south and he loved them! I took the tips of adding vinegar to the milk to substitute for buttermilk and adding baking powder to the flour to substitute self rising flour and it turned out great. I will try it with the recommended ingredients next time, I just didn’t have them on hand so thank you to everyone who adds tips for substitutions. I would hate to miss out on a great recipe because I’m missing some ingredients! Read More
(4)
Rating: 1 stars
11/22/2016
Maybe it was me but these had no taste at all. They were super doughy in the middle but I've read that it could be bc I used too much buttermilk Read More
(1)