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Epicurious

Fluffy Cathead Biscuits With Honey Butter

4.3

(18)

Baked biscuits in a cast iron pan next to a dish of buckwheat honey and butter ready to be mashed together.
Photo by Chelsea Kyle, Food Styling by Joe Sevier and Anna Stockwell

Cathead biscuits are a Southern staple whose name refers to their large size (about as big as a cat's head). The dough for this hand-rolled biscuit recipe is made by incorporating flour into the wet ingredients, instead of the reverse. The result is a fluffy (rather than flaky) biscuit, ready to be split and spread with flavorful honey butter. Read more.

Cooks' Note

If you can't find buttermilk powder, substitute 2 cups store-bought buttermilk (omit water). White Lily self-rising flour can be substituted for all-purpose flour (omit baking powder and salt).

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