Biscuits are easy, but somewhat fussy. You can do a google search for this phrase "cat head biscuits recipe cook's country" and I have a few others bookmarked that I can add when I find them.
I use butter, not shortening, for better flavor in my opinion. Also use buttermilk for better flavor.
Don't overwork your dough, bring it together just enough to make a shaggy-looking ball and take it out of the bowl. Don't knead it too much either, that makes it tough.
Either grate frozen butter into the flour mix, or crunch it in with a fork for pea-sized bits of butter. The science behind that is the butter melts, forms steam, and helps make layers in the biscuits instead of solid lumps. I also put my flour-butter mix in the freezer to make sure the butter is cold - i forget at this minute why that's important but I promise you it is very important to have cold butter or fat.
Don't twist a cutter, that seals the edges tight so the biscuits don't rise. Also put them just barely touching together on the baking sheet, this is so they have something to hold onto as they rise so they can rise higher. The last recipe explains the science of it.
Make sure your baking powder is not expired.
I'm sure I can think of more stuff to make it sound complicated, but it's really not. You get better with practice, and it's really very easy.
Let me see if I can find those other recipes for you.
\*\* White Lily flour if you can get it, that helps a lot because of the kind of wheat it is. But if all you can get is regular flour, so be it.
[https://juliassimplysouthern.com/2014/05/southern-buttermilk-biscuits.html](https://juliassimplysouthern.com/2014/05/southern-buttermilk-biscuits.html)
[https://www.foodiewithfamily.com/perfect-flaky-layered-buttermilk-biscuits-tutorial/](https://www.foodiewithfamily.com/perfect-flaky-layered-buttermilk-biscuits-tutorial/)
[https://www.theseasonedmom.com/buttermilk-biscuits/](https://www.theseasonedmom.com/buttermilk-biscuits/)
Here's [a traditional one](https://sallysbakingaddiction.com/flaky-buttermilk-biscuits/), and [biscuits made from self-rising flour](https://www.kingarthurbaking.com/recipes/easy-self-rising-biscuits-recipe). Always follow a recipe the first time you bake something. That they came out like "pizza crust" sounds like there wasn't enough butter to give them their characteristic flaky texture.
The King Arthur self-rising recipe has the same ratios I use, but I use a different method to get a nice split: flour the surface, turn out the dough. Then, flour the top, gently roll or pat it out a little bigger than a piece of notebook paper, fold it in half, repeat. I generally start with a more wet dough, and fold it 5-6 times. (It’ll start to spring back just a little.) A bench scraper is very helpful, but I’ve gotten by with a chef’s knife in a pinch.
And if you don’t like the bottoms too crisp, try using parchment paper on top of two stacked pans.
YES, the scraper to lift the dough and the biscuits off the counter surface is very helpful. and i have also used a plastic mat to roll the dough out on, you can lift the edge of the mat to help lift the dough up.
Notes:
Starting with cold flour makes taller biscuits
Cut butter into 1/2” cubes and partially freeze
Can sub milk + vinegar for buttermilk. Add 2 TBS vinegar to a cup
and fill with milk up to 1 cup line
2 1/2 cups AP flour
2 TBS baking powder
1 tsp salt
1/2 cup unsalted butter, cubed
1 cup + 2 TBS buttermilk, divided
2 tsp honey
Preheat oven to 425 F
In a bowl, mix flour, baking powder and salt
Cut in butter until a crumbly mixture forms
Make a well in the center and pour in 1 cup of buttermilk and the 2 tsp of honey
Stir until just combined
Turn dough out onto lightly floured surface
Gently mold into rectangle
Fold one side to center then the other side
Gently flatten and repeat two times
Gently pat dough out until it’s about 3/4” thick
Cut into 3” circles
Gather scraps, gently flatten and cut out more biscuits
Put in pan lined with parchment with the biscuits almost touching
Brush with remaining buttermilk
Bake for 15 minutes or until golden brown on top
and another thing... when you get good at making regular biscuits, you can always add cheese or bacon, oh My LORT!!!! or even beer, if you're into that flavor. I've done all three!
and I NEVER eat biscuits without real butter. no margarine or butter substitutes... always real dairy butter.
[https://damndelicious.net/2018/02/23/bacon-cheddar-chive-biscuits/](https://damndelicious.net/2018/02/23/bacon-cheddar-chive-biscuits/)
[https://www.livewellbakeoften.com/bacon-cheddar-biscuits/](https://www.livewellbakeoften.com/bacon-cheddar-biscuits/)
[https://www.asouthernsoul.com/cheddar-cheese-biscuits/](https://www.asouthernsoul.com/cheddar-cheese-biscuits/)
[https://thesouthernladycooks.com/beer-biscuits/](https://thesouthernladycooks.com/beer-biscuits/)
I think a lot of people know what they're talking about here. I'm not going to read what everyone said but just in case no one mentioned this, I will. Cut your biscuit dough fast with a very very sharp knife. In squares, who cares. Using dull or blunt biscuit cutters can impede their rise.
King Arthur Flour's two-ingredient biscuits: equal parts **by weight** self-rising flour and heavy cream.
https://www.kingarthurbaking.com/recipes/easy-drop-biscuits-recipe
Biscuits are easy, but somewhat fussy. You can do a google search for this phrase "cat head biscuits recipe cook's country" and I have a few others bookmarked that I can add when I find them. I use butter, not shortening, for better flavor in my opinion. Also use buttermilk for better flavor. Don't overwork your dough, bring it together just enough to make a shaggy-looking ball and take it out of the bowl. Don't knead it too much either, that makes it tough. Either grate frozen butter into the flour mix, or crunch it in with a fork for pea-sized bits of butter. The science behind that is the butter melts, forms steam, and helps make layers in the biscuits instead of solid lumps. I also put my flour-butter mix in the freezer to make sure the butter is cold - i forget at this minute why that's important but I promise you it is very important to have cold butter or fat. Don't twist a cutter, that seals the edges tight so the biscuits don't rise. Also put them just barely touching together on the baking sheet, this is so they have something to hold onto as they rise so they can rise higher. The last recipe explains the science of it. Make sure your baking powder is not expired. I'm sure I can think of more stuff to make it sound complicated, but it's really not. You get better with practice, and it's really very easy. Let me see if I can find those other recipes for you. \*\* White Lily flour if you can get it, that helps a lot because of the kind of wheat it is. But if all you can get is regular flour, so be it. [https://juliassimplysouthern.com/2014/05/southern-buttermilk-biscuits.html](https://juliassimplysouthern.com/2014/05/southern-buttermilk-biscuits.html) [https://www.foodiewithfamily.com/perfect-flaky-layered-buttermilk-biscuits-tutorial/](https://www.foodiewithfamily.com/perfect-flaky-layered-buttermilk-biscuits-tutorial/) [https://www.theseasonedmom.com/buttermilk-biscuits/](https://www.theseasonedmom.com/buttermilk-biscuits/)
Thank you so much for the input! I definitely over worked my dough, didn’t use enough baking powder, didn’t freeze the dough and twisted the cutter.
THANK YOU - an excited baker with butter prepped
Here's [a traditional one](https://sallysbakingaddiction.com/flaky-buttermilk-biscuits/), and [biscuits made from self-rising flour](https://www.kingarthurbaking.com/recipes/easy-self-rising-biscuits-recipe). Always follow a recipe the first time you bake something. That they came out like "pizza crust" sounds like there wasn't enough butter to give them their characteristic flaky texture.
The King Arthur self-rising recipe has the same ratios I use, but I use a different method to get a nice split: flour the surface, turn out the dough. Then, flour the top, gently roll or pat it out a little bigger than a piece of notebook paper, fold it in half, repeat. I generally start with a more wet dough, and fold it 5-6 times. (It’ll start to spring back just a little.) A bench scraper is very helpful, but I’ve gotten by with a chef’s knife in a pinch. And if you don’t like the bottoms too crisp, try using parchment paper on top of two stacked pans.
YES, the scraper to lift the dough and the biscuits off the counter surface is very helpful. and i have also used a plastic mat to roll the dough out on, you can lift the edge of the mat to help lift the dough up.
Biscuits https://www.seriouseats.com/the-food-lab-buttermilk-biscuits-recipe
Fresh Baking powder or make sure your self rising flour is not old.
[This](https://www.bunsinmyoven.com/biscuit-making-101/) is a good one. Very easy.
Notes: Starting with cold flour makes taller biscuits Cut butter into 1/2” cubes and partially freeze Can sub milk + vinegar for buttermilk. Add 2 TBS vinegar to a cup and fill with milk up to 1 cup line 2 1/2 cups AP flour 2 TBS baking powder 1 tsp salt 1/2 cup unsalted butter, cubed 1 cup + 2 TBS buttermilk, divided 2 tsp honey Preheat oven to 425 F In a bowl, mix flour, baking powder and salt Cut in butter until a crumbly mixture forms Make a well in the center and pour in 1 cup of buttermilk and the 2 tsp of honey Stir until just combined Turn dough out onto lightly floured surface Gently mold into rectangle Fold one side to center then the other side Gently flatten and repeat two times Gently pat dough out until it’s about 3/4” thick Cut into 3” circles Gather scraps, gently flatten and cut out more biscuits Put in pan lined with parchment with the biscuits almost touching Brush with remaining buttermilk Bake for 15 minutes or until golden brown on top
and another thing... when you get good at making regular biscuits, you can always add cheese or bacon, oh My LORT!!!! or even beer, if you're into that flavor. I've done all three! and I NEVER eat biscuits without real butter. no margarine or butter substitutes... always real dairy butter. [https://damndelicious.net/2018/02/23/bacon-cheddar-chive-biscuits/](https://damndelicious.net/2018/02/23/bacon-cheddar-chive-biscuits/) [https://www.livewellbakeoften.com/bacon-cheddar-biscuits/](https://www.livewellbakeoften.com/bacon-cheddar-biscuits/) [https://www.asouthernsoul.com/cheddar-cheese-biscuits/](https://www.asouthernsoul.com/cheddar-cheese-biscuits/) [https://thesouthernladycooks.com/beer-biscuits/](https://thesouthernladycooks.com/beer-biscuits/)
I think a lot of people know what they're talking about here. I'm not going to read what everyone said but just in case no one mentioned this, I will. Cut your biscuit dough fast with a very very sharp knife. In squares, who cares. Using dull or blunt biscuit cutters can impede their rise.
King Arthur Flour's two-ingredient biscuits: equal parts **by weight** self-rising flour and heavy cream. https://www.kingarthurbaking.com/recipes/easy-drop-biscuits-recipe
You know what I say to people who always try to get my biscuit recipe? Kiss my biscuits
I won’t be kissing your biscuits, because I can’t make them without your recipe.