Fluffy Cathead Biscuits
This flaky and pillowy fluffy Southern biscuit easily comes together in no time without burning a hole in your pocket. The biggest, easiest, and most amazing buttery biscuit you'll ever have with NO KNEADING involved! Whether you serve it as an appetizer, side, or a simple snack, you’re definitely in for a tasty treat.
- Prep time
- 18 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup (135 grams) all-purpose flour
- 2 cups (230 grams) cake flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 ½ teaspoon salt
- 6 ounces (170 grams) unsalted butter, (cut into 1/2 inch cubes)
- 1 ⅓ cups (320 grams) buttermilk
- honey butter (RECIPE HERE) ( or honey, for serving)
Instructions
- 1
Preheat the oven to 425 F/220 degrees C.
- 2
Spray a cast iron pan or 10-inch round cake pan with cooking spray and set aside.
- 3
In a large bowl, mix together the all-purpose flour, cake flour, baking powder, baking soda, sugar, and salt.
- 4
Next, add butter and mix using a pastry cutter or fork until the mixture resembles coarse crumbs, this might take about 3- 5 minutes. Your flour should be crumbly with pea-size chunks.
- 5
Pour in buttermilk and mix with the fork until everything is combined. DO NOT OVERMIX. The mixture should be soft enough to scoop.
- 6
Use a ½ measuring cup to scoop up the dough. Place in the prepared cooking pan.
- 7
Bake for about 20 minutes or until it browns up. Remove and serve warm with honey, honey butter, or collard greens.