Cathead Biscuits
Large, flaky, and buttery biscuits known for their rustic charm and comforting texture, perfect for any meal.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (White Lily preferred)
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 ¼ tsp salt
Fats
- ½ cup salted butter, diced cold
- 3 tbsp shortening (like Crisco), diced cold
Wet Ingredients
- 1 ½ cups whole buttermilk, shaken
- 2 tbsp melted salted butter (for brushing tops)
Instructions
Preparation
- Preheat oven to 425°F with rack in the upper-middle position. Grease a 10-inch cast iron skillet (or use an 8–9 inch round cake pan).
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Add the diced butter and shortening, and work them in using fingers, a pastry cutter, or a fork until it resembles coarse meal.
- Stir in the cold buttermilk just until combined. The dough will be sticky.
- Drop 6 equal mounds of dough into the skillet, allowing them to touch slightly.
- Bake for 20 to 25 minutes until golden brown.
- Brush warm biscuits with melted butter and allow to rest for 5 minutes before serving warm.
Notes
Best enjoyed fresh out of the oven. Can serve with a variety of southern-style dishes or with breakfast items. To store leftovers, place in an airtight container or freeze individually wrapped biscuits.