Southern Cathead Biscuits
Named for their “cathead” size (yep, they’re that big!), these buttery, skillet-baked biscuits are tender on the inside, golden on the outside and perfect for soaking up sausage gravy, sandwiching with ham and cheese or enjoying solo. No fancy tricks here—just good old Southern comfort in biscuit form.
Ingredients
- Land O Lakes® Butter melted, as needed for brushing pan and biscuit tops
- 2 3/4 cups (330 grams) all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1/2 cup Land O Lakes® Butter cut into small pieces
- 1 cup buttermilk
Instructions
- 1
Heat oven to 425°F. Brush bottom of 10-inch cast iron skillet with melted butter; set aside.
- 2
Whisk together flour, baking powder, sugar and salt in large bowl. Add 1/2 cup butter; cut in butter with pastry blender or your hands until mixture resembles coarse crumbs. Stir in buttermilk until evenly combined. Scoop 1/2 cupfuls batter into prepared skillet to make 6 biscuits.
- 3
Bake 22 minutes or until deep golden brown and center biscuit is firm to touch. Brush hot biscuits with melted butter, as desired. Serve warm.
Cook it from the original
This recipe comes from landolakes.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on landolakes.com