Southern Cathead Biscuits

• 3 cups white lily self-rising flour (I use unbleached)
• 1 cup buttermilk (I use 3/4 cup while milk and a splash of vinegar)
• 1/4 - 1/3 cup cooking oil

1. Preheat oven to 450u0b0F
2. Measure 1 cup of buttermilk into liquid measuring cup. I use 3/4 cup whole milk with a splash of Heinz White Vinegar. Let sit a few minutes until you need it.
3. In a medium bowl, measure the flour by spooning it into a one-cup measure and leveling off with a knife. (This is very important!) Sometimes I sift it. Most of the time I do not.
4. Make a deep well and add the oil and buttermilk.
5. Stir gently until moistened. Sprinkle with even flour to allow handling of the dough.
6. I shape my biscuits by hand but you could also roll them out and cut them. Place them in a 9x9 Pampered Chef Baker (stoneware.) I have used Pampered Chef stoneware for the last ten years and it has never failed me. However, for those of you still using metal bakeware, just use a regular square baking pan.

white lily selfrising, buttermilk, cooking oil

Taken from www.food.com/recipe/southern-cathead-biscuits-417529 (may not work)