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

Steps

1. Biscuits:
2. Arrange rack in middle of oven; preheat to 400 degrees.
3. 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.