The Outdoor Kitchen Show     |     home

Biscuits & Cane Syrup
Also called "Cathead" biscuits because that's about the size of the ball of dough to use for each biscuit, these are a Southern favorite. I use a buttermilk version and serve with warm sugar cane syrup.

2 c flour
1 tbs baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 c Crisco shortening
1 1/2 tbs butter
2/3 c buttermilk

1 tbs melted butter

In a large bowl, sift together the flour, baking powder, baking soda, and salt. With a fork or a pastry blender, cut the Crisco and butter into the flour mixture. Blend until it forms small pieces, about the size of peas. Add the buttermilk and stir with a wooden spoon, just until it comes together. Gently form it into a ball with your hands. On a floured surface, break the ball into 8 equal pieces (I use a floured butter knife for this). Shape each piece into a biscuit about the size of your palm, no thicker than 1/2 inch. The less you work the dough, the lighter the biscuits will be.
Bake at 425F on an ungreased baking pan for 10-15 minutes. Take them out and brush with melted butter while still hot. Serve with warm cane syrup (like Steen's).