Fluffy Cathead Biscuits with Honey Butter
Light and fluffy Southern-style cathead biscuits served with a sweet and salty honey butter spread. These oversized biscuits are made with a blend of buttermilk, lard, and butter for the perfect flaky texture.
Ingredients
- •½ cup buttermilk powder
- •3 tablespoons baking powder
- •1½ teaspoons kosher salt
- •⅛ teaspoon sugar
- •6 tablespoons lard or bacon fat
- •6 tablespoons unsalted butter
- •3¾ cups all-purpose flour
- •½ cup honey
- •¼ cup unsalted butter
- •½ teaspoon sea salt
Cooking Instructions
- 1.
Arrange rack in middle of oven; preheat to 400°F. Whisk buttermilk powder, baking powder, salt, and sugar in a large bowl until evenly distributed and no lumps remain. Add 2 cups water and whisk to combine. Add lard and butter.
5 min
- 2.
Add 2 cups flour and mix with a fork until mixture resembles porridge. Using fork, press fats against side of bowl to cut into smaller, irregular, flattened pieces.
5 min
- 3.
Fold in remaining 1 1/2-2 cups flour by the half cup with fork until a wet dough forms. Turn out dough onto a well-floured surface. Dust top of dough with more flour. Gently fold dough into itself until it feels like a pillow and is no longer sticky. Using a floured bench scraper or butter knife, divide dough into 12 equal pieces.
10 min
- 4.
Working with 1 piece at a time, dip cut sides in flour and gently roll into a ball with your hands. Nestle each ball side by side in a large cast-iron skillet or on a rimmed baking sheet. Bake biscuits until lightly browned, 25-30 minutes. Brush with melted butter, if desired. Serve with honey butter.
30 min
- 5.
Combine honey, butter, and salt in a medium bowl. Mash with fork until just combined but not emulsified.
5 min