Cathead Biscuits

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These are large drop biscuits which could be eaten with butter and jam or with sausage gravy for a classic Southern breakfast.  This is an adaptation of a recipe in the Richmond Times-Dispatch sized for 2 servings.  The original used a 50/50 blend of all-purpose flour and cake flour to get a very low protein flour, which is good for tender biscuits.  I used 100% White Lily flour, a Southern low-protein flour intended for biscuits, etc.  Since this is a drop biscuit, it is very easy to make.  Since they are relatively large, they take longer to bake than smaller biscuits.

Makes 2 large biscuits.

7.2 oz. White Lily or other low-protein flour

ΒΌ tsp. kosher salt

1 tsp. baking powder

1/3 stick (2-2/3 Tbs.) cold salted butter, grated

2/3 cup cold whole-fat buttermilk.

Preheat the oven to 375 degrees.

Line a small baking sheet with baking parchment.

In a large bowl, mix well together the flour, salt, and baking powder.  Grate the butter into the bowl using the large holes of a grater.  With a spatula and then fingers, ensure that the butter is well mixed into the flour.  Add the buttermilk and stir and press with the spatula to make a soft dough.  Do not overmix.

Put the dough on the baking parchment in the baking sheet.  Smooth into a rough rectangle.  Cut into 2 pieces and separate slightly.  Bake 20-30 minutes until golden brown and cooked through.


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