Cathead Biscuits Recipe
User Reviews
5.0
87 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
50 mins
-
Servings
8 biscuits
-
Calories
497 kcal
-
Course
Baked Goods
-
Cuisine
American
Cathead Biscuits Recipe
Report
Fluffy Southern Cat Head Biscuits Recipe - The biggest, softest, most amazing biscuit recipe with buttery golden tops! Flaky on the outside, pillowy inside!
Share:
Ingredients
- 4 1/2 cups all-purpose flour, well-sifted
- 1/4 cup granulated sugar
- 2 tablespoons baking powder
- 2 1/2 teaspoons sea salt
- 1 teaspoon baking soda
- 1/2 cup Butter, divided (half cold, half melted)
- 1/3 cup butter-flavored vegetable shortening, cold
- 2 cups buttermilk, cold
Instructions
- Preheat the oven to 450 degrees F. Grease a 12-inch deep dish cast iron skillet and set aside.
- Sift the flour, then scoop and level. Place the flour, sugar, baking powder, baking soda, and salt in a food processor. Pulse to mix.
- Next, add the cold shortening and 1/4 cup cold butter. Pulse again until the fat is mixed into the flour creating a pebble texture. Continue pulsing as you add in the cold buttermilk.
- Once the dough is thoroughly mixed, stop pulsing. The dough should look wet, but even.
- Dump the dough out onto a floured work surface. Press it flat with your hands until it is smooth, in an even 2-inch thick disk. Use a drinking glass, or 3-inch cutter, to cut out 8 biscuits. If needed, cut out 7, then gather the dough and cut out the last biscuit.
- Place the biscuits in the skillet. Then brush the tops with the melted butter, and place in the oven immediately.
- Bake in the center of the oven until the tops are golden and the biscuits have risen at least 1 inch above the top of the skillet. Around 30-35 minutes. Make sure to move the oven racks, if need, to allow room for growth.
- Use a spatula or knife to separate the biscuits before lifting out of the pan.
Notes
- Biscuits have the best texture when: A. the dough is cold as it goes in the oven, B. hasn't been over mixed, and C. the flour is well-sifted. Use cold ingredients and work fast! Do not over-mix the dough in the food processor or when cutting. If possible, cut all the biscuits out without re-gathering the dough. To ensure the dough is cold, you can prep the biscuits then place in the refrigerator to chill before baking.
Nutrition Information
Show Details
Serving
1biscuit
Calories
497kcal
(25%)
Carbohydrates
64g
(21%)
Protein
9g
(18%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
2g
Cholesterol
37mg
(12%)
Sodium
1022mg
(43%)
Potassium
463mg
(13%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
454IU
(9%)
Calcium
214mg
(21%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8biscuits
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 497kcal | 25% |
| Carbohydrates | 64g | 21% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 2g | 100% |
| Cholesterol | 37mg | 12% |
| Sodium | 1022mg | 43% |
| Potassium | 463mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 454IU | 9% |
| Calcium | 214mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
87 reviews
Excellent
Other Recipes
You'll Also Love
