Cathead Biscuit Recipe

Ingredients

• 4 1/2 cups all-purpose flour, (well-sifted)
• 1/4 cup granulated sugar
• 2 tablespoons baking powder
• 2 1/2 teaspoons sea salt
• 1 teaspoon baking soda
• 1/2 cup butter, (divided (half cold, half melted))
• 1/3 cup butter-flavored vegetable shortening, (cold)
• 2 cups buttermilk, (cold)

Instructions

1. 1

   Preheat the oven to 450 degrees F. Grease a 12-inch deep dish cast iron skillet and set aside.

2. 2

   Sift the flour, then scoop and level. Place the flour, sugar, baking powder, baking soda, and salt in a food processor. Pulse to mix.

3. 3

   Next, add the cold shortening and 1/4 cup cold butter. Pulse again until the fat is mixed into the flour creating a pebble texture. Continue pulsing as you add in the cold buttermilk.

4. 4

   Once the dough is thoroughly mixed, stop pulsing. The dough should look wet, but even.

5. 5

   Dump the dough out onto a floured work surface. Press it flat with your hands until it is smooth, in an even 2-inch thick disk. Use a drinking glass, or 3-inch cutter, to cut out 8 biscuits. If needed, cut out 7, then gather the dough and cut out the last biscuit.

6. 6

   Place the biscuits in the skillet. Then brush the tops with the melted butter, and place in the oven immediately.

7. 7

   Bake in the center of the oven until the tops are golden and the biscuits have risen at least 1 inch above the top of the skillet. Around 30-35 minutes. Make sure to move the oven racks, if need, to allow room for growth.

8. 8

   Use a spatula or knife to separate the biscuits before lifting out of the pan.