Classic Cathead Biscuits from Biscuit Head by Jason and Carolyn Roy
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.
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Cooking tools:
- Sifter
- Ice cream scoop
- Cast iron skillet
- Baking sheet
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Chef's knife
- Cutting board
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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