cat head

Cathead Biscuits

flour

unsalted butter (+ 2 tablespoons - melted)

buttermilk

Preheat the oven to 450°F and lightly grease a 12-inch cast iron skillet or metal cake pan. Set aside.

Measure the flour by spooning the flour into a dry measuring cup and leveling it off with the back of a butter knife. Add the flour 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&#39;t over-mix. 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&#39;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.

My favorite way to use leftover biscuits is to slice them open, slather on some butter (real butter), toast, and then drizzle maple syrup over them. So good!

I gotta try these they look like momas!!!

Can this recipe be used for smaller biscuits, too? My skillet is not that big.

The amount of time Alexa spends calculating grams for me when I'm baking...I'm glad I don't pay her an hourly wage!

These biscuits look fantastic and I think easy enough that I will be making them soon. I have never made biscuits before so Wish me luck.

I wish you had a metric converter on your recipes.  Measuring any kind of dry ingredients is a real pain.

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Cathead Biscuits

Top 1 cat head recipes from across the web

The most viewed cat head recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cathead Biscuits

The most viewed cat head recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine