Grands has some great biscuits for $0.99 at publix. I would take them over any home made biscuit I ever had

Bless your heart!

Ditto.
Ain't nothing like some home mades when somebody knows what they are doing.

Southeastern meat has some good cathead biscuit they're second to a homemade. But they are dang good

My mom could sling a biscuit. Big ole cat head with chocolate gravy and butter with some bacon or ham and big glass of milk. Damnit man my Burger King breakfast just went to crap.

MAN!! You got that right. I think that's all I ate for breakfast when I was a kid.

If you want, I'll put up a tutorial on how to make cathead biscuits.

Yes Please

X2

To be 88 years old those biscuits look delicious!! Lol. My dad and great aunt could both make a mean biscuit. Lots of Blackburn accompanied those things on there way down.
Please do post a tutorial. I could use the extra pounds for winter!!

I will begin this by saying my recipe comes from my maternal Grandmother and it has been altered slightly over the years with ingredients changing. There is more than one way to skin a cat and there is more than one way to make a cathead biscuit but the following is my way.

First of all you will need these ingredients: Pre-sifted self rising flour, oil and milk. Sweet milk and buttermilk both work equally as well with this recipe, so take your pick. I use extra virgin olive oil because that is the type of oil I use. Originally the recipe called for crisco, but I have not used that in many years. You can use whatever you choose and some people even cut in butter for the oil. Roughly 2 cups of flour, 1/3 cup of oil and start with about a cup of milk...note these measurements are not precise. The oil is your binding agent and that is all you want it to do...hold your dough together.

First step, preheat your oven to 425 degrees F.


Pull out a cast iron skillet - I use a 12 inch that has been passed down for three generations! Grease it up and once your oven is at temp, you will put the skillet in the oven to preheat too.


Make sure you have all of your ingredients gathered along with a large mixing bowl.

Start by measuring your pre-sifted flour into the bowl.




Make a small well in the middle of your flour and add your oil.


continued...we will do this in stages due to the photos.

Next, mix your oil into the flour. It will look lumpy. While all this mixing is going on, put your skillet into the oven to preheat.


Once that is completed, add a cup of milk.

I say begin with a cup of milk because you want your batter a certain consistency and you may need to add small amounts of milk to get the consistency just right. Below is a little too thick, so I will add a touch more milk to get the batter to the consistency of cake batter where it will flow out of the bowl.



Mix well but it will still look a bit lumpy.


Once your batter is well mixed, you will need to spread a thick layer of flour on your flat surface and then pour the batter on top of the flour.




continued.....

Before you get your hands in the dough, pull your skillet out of the oven so you have it for your biscuit dough. Once your batter is on the floured board or flat surface, you will gently fold the batter into the flour. DO NOT over work the batter while creating the dough or your biscuits will come out like cannon balls or hockey pucks! Take your hand and get your hand well floured and fold a hand at a time into the flour...one fold at a time.

I start on one side and just make my way around the batter folding it into the flour.






Next, while your hands are floured pinch a small amount of dough, about the size of a large egg, and fold the dough..just a couple of times... under so the sticky edges are well floured and pat slightly to flatten a bit.


Continue this same process until you have your pan filled.




continued...

Lastly, place your skillet into the preheated oven.


Bake for approximately 30 minutes or until golden brown on top.


I generally dump my biscuits while they are hot and put them on a serving dish or some sort.

The mistake most people make is over working the flour, so be sure you only do what is necessary creating the dough. Usually, it takes a time or three to get the hang of it but don't give up!!

Last note: I forgot to mention that preheating the oven is a MUST and by preheating your skillet, you will get the nice crust you see above and your biscuits will not stick! Hope someone makes a pan of biscuits and shares their experience!

Thanks for sharing with us!

Thanks for sharing your recipe. I will be practising your recipe to use at the hunting camp for the duck hunters breakfast after the hunt.

Those will be attempted in my house this next week!!
Thanks for doing all of that to share!

What no lard? Lard goes in biscuits. It says on the back of the Ten Commamdments.

Those do look delicious. I miss my granny’s homemade biscuits.

Lard, crisco, oil, butter...all fat and your binding agent...take yo pick.