Cathead Biscuits with Honey Butter
Description
These fluffy biscuits are a Southern staple. They are named cathead because they turn out to be about as big as a cat's head after baking. They are a bit different in that the flour is incorporated into the wet ingredients instead of the wet incorporated
Ingredients
Biscuits:
1/2 c. buttermilk powder*
3 T. baking powder
1 1/2 t. kosher salt
pinch of sugar
6 T. lard or bacon fat, cut into pieces and slightly softened
6 T. unsalted butter, cut into pieces and slightly softened, plus more, melted, if desired
3 1/2 to 4 c. all-purpose flour, divided, plus more**
Honey Butter:( optional)
1/2 c. flavorful honey (such as buckwheat)
1/4 c. unsalted butter, slightly softened
1/2 t. sea salt or kosher salt
Directions
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Biscuits:
Arrange rack in middle of oven; preheat to 400 degrees.
Whisk buttermilk powder, baking powder, salt and sugar in a large bowl until evenly distributed and no lumps remain. Add 2 c. water; whisk to combine. Add lard and butter. Add 2 c. flour; mix with a fork until mixture resembles porridge. Using a fork, press fats against side of bowl to cut into smaller, irregular, flattened pieces.
Fold in remaining 1 1/2 to 2 c. flour by the half cup with a fork until a wet dough forms. Turn out dough onto a well-floured surface. Dust top of dough with more flour. Gently fold dough into itself until it feels like a pillow and is no longer sticky. Using a floured bench scraper or butter knife, divide dough into 12 equal pieces.
Working with 1 piece at a time, dip cut sides in flour; use hands to gently roll into a ball. Nestle each ball side by side in a large cast-iron skillet or on a rimmed baking sheet.
Bake biscuits until lightly browned, 25–30 minutes. Brush with melted butter, if desired. Serve with honey butter.
Honey Butter:
Combine honey, butter and salt in a medium bowl; mash with a fork until just combined, but not emulsified.
12 biscuits.
*If you can't find buttermilk powder, substitute 2 c. store-bought buttermilk and omit water.
**White Lily self-rising flour can be substituted for all-purpose flour, omitting baking powder and salt.