Giant Cathead Biscuits 🍞😋
Ingredients:
3 cups self-rising flour
1/2 teaspoon salt
1 tablespoon granulated sugar (optional)
1/2 cup cold unsalted butter, cubed
1 cup buttermilk, cold
2 tablespoons melted butter (for brushing)
Directions:
Preheat oven to 425°F (220°C). Grease a cast-iron skillet or baking sheet.
In a large mixing bowl, whisk together the self-rising flour, salt, and sugar (if using).
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the butter pieces are the size of small peas.
Pour the cold buttermilk into the mixture and stir gently until the dough just comes together. Do not overmix.
Turn the dough out onto a floured surface. Gently pat it into a 1-inch thick circle.
Using floured hands, tear or cut the dough into 5–6 large, rough-shaped biscuits (these should be about the size of a “cat’s head”).
Place the biscuits in the prepared skillet or on the baking sheet, touching slightly for softer sides or spaced apart for crispier edges.
Brush the tops with melted butter. Bake for 15–18 minutes, or until golden brown and fluffy.
Brush with more melted butter after baking, if desired. Serve warm with gravy, jam, or honey.
Prep Time: 10 minutes | Baking Time: 18 minutes | Total Time: 28 minutes
Kcal: 270 kcal | Servings: 6 large biscuits
Tips:
For extra flaky biscuits, chill the dough for 10 minutes before baking.
Use lard instead of butter for a more authentic Southern flavor.
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