Description

These Southern biscuits get their name from their size, which is as big as a cat's head. They date back to the Civil War when mounds of dough were just plopped on a baking sheet to save time. They are light, soft and airy on the inside and a bit crispy on

Ingredients

• 4 c. White Lily or other Southern all-purpose flour, or cake flour (NOT self-rising), plus more for rolling
• 2 T. baking powder
• 2 t. fine sea salt
• 8 T. (1/2 c.) cold unsalted butter, cut into cubes and chilled
• 2 c. buttermilk

Steps

1. Preheat the oven to 500 degrees F. Line a baking sheet with a silicone baking mat or on an ungreased baking sheet.
2. In a bowl, combine flour, baking powder, and salt. Using a pastry blender or 2 knives to cut butter into the flour mixture until it resembles coarse meal. Pour in buttermilk; mix until just barely combined.
3. Or, for the food processor method, pulse to combine flour, baking powder, and salt. Add butter and pulse until it resembles coarse meal. Pour in buttermilk through feed tube and pulse until just barely combined.