Classic Cathead Biscuits from Biscuit Head by Jason and Carolyn Roy - Cooking by the Book
Perfect Southern classic Cathead Biscuits from Biscuit Head by Jason and Carolyn Roy. Flaky, delicious, and customizable with cheese, sweet potatoes, or ham. Perfect for weekend breakfasts.
Ingredients
- 2 ½ cups all-purpose flour (we use White Lily brand)
- 2 ½ cups cake flour (we use King Arthur brand)
- ¾ teaspoon kosher salt
- 1 tablespoon baking powder
- 8 tablespoons [1 stick] butter, chilled and cubed
- 2 cups whole buttermilk
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