Cathead Biscuits
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
Directions
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Preheat the oven to 500 degrees F. Line a baking sheet with a silicone baking mat or on an ungreased baking sheet.
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.
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.
Turn out onto a lightly floured surface. Knead lightly, using the heel of your hand to compress and push dough away from you; fold it back over itself. Give dough a small turn and repeat 4 or 5 times. You should just barely activate the gluten, not overwork it.
Use a lightly floured rolling pin to roll out dough 1 inch thick. Use a 3 1/2-inch round cutter dipped in flour to cut out rounds. Make sure to press the cutter straight down without twisting so the biscuits will rise evenly when baked.
Place the biscuits on the baking sheet. If the biscuits are baked close together, the sides will be tender. If the biscuits are baked further apart, sides will be crisp.
Reroll scraps once. Don't simply roll them into a ball or it will create a knot of gluten strands. Instead, place the pieces one on top of the other in layers, then roll out dough and cut out more rounds.
Bake until golden brown, about 10 - 12 minutes. Transfer to a rack to cool just slightly.
Serve warm.
Makes 9 biscuits.
Store leftovers in an airtight container.