Cathead Biscuits are a beloved staple of Southern cuisine, known for their large size and soft, flaky texture. These biscuits have become synonymous with comfort food, making appearances at breakfast tables and family gatherings across the region.
Ingredients
Scale:
4 cups self-rising flour
1 teaspoon salt
1 cup buttermilk, warmed to around 110°F (43°C)
1 cup unsalted butter, melted and slightly cooled
Instructions
Preheat your oven to 450°F (232°C).
In a large mixing bowl, combine the self-rising flour and salt. Whisk them together until they are well mixed.
Make a well in the center of the flour mixture and pour in the warmed buttermilk and melted butter. Stir gently with a fork until just combined.
Turn the dough out onto a floured surface. Using floured hands, gently knead the dough just enough to bring it together.
Pat the dough into a 1-inch thick rectangle. Cut the dough into large squares or rounds.
Arrange the cut biscuits on a baking sheet lined with parchment paper, making sure they are close together.
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.
Remove the biscuits from the oven and let them cool slightly before serving. Brush the tops with additional melted butter.
