Recipe: Cathead Biscuits

Cathead Biscuits are simple and simply delicious. Whether you are slathering them with butter and jelly or sandwiching a sausage with them, they are perfect for breakfast or a complement to any meal.

Cathead Biscuits

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Serves: 8 biscuits

Prep time: 20 minutes

Cook time: 30 minutes

Ingredients

• 4 cups White Lily self-rising flour
• ½ cup cold unsalted butter (plus 2 tablespoons melted)
• 2 cups cold whole buttermilk

Instructions

• Preheat the oven to 450 degrees and lightly grease a 12-inch cast iron skillet or metal cake pan. Set aside.
• Measure the flour by spooning it into a dry measuring cup and leveling it off with the back of a butter knife. Add it to a large bowl.
• Cut the cold butter into the flour using a pastry blender until the butter is cut into pieces the size of an English pea.
• You can also grate your very cold butter using a box grater and then stir it all together.
• Pour the buttermilk into the flour mixture and stir just until it is all combined. Don’t overmix.
• Use floured hands to portion the dough out into 8 equal pieces.
• Loosely form them into a round shape and place them in the prepared skillet. They should be touching. Don’t stress too much about how they look.
• Brush the tops with the additional melted butter.
• Bake for 30 to 35 minutes or until golden brown.
• Brush with even more melted butter, if desired.
• Serve warm.

Recipe notes

Nutritional information: calories 388 kilocalories, carbohydrates 48 grams, protein 10 grams, fat 17 grams, saturated fat 10 grams, polyunsaturated fat 1 gram, monounsaturated fat 4 grams, trans fat 1 gram, cholesterol 44 milligrams, sodium 66 milligrams, potassium 148 milligrams, fiber 2 grams, sugar 3 grams, vitamin A 538IU, calcium 83 milligrams, iron 1 milligram.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out “The Southern Bite Cookbook.”