‘Cat-Head’ Biscuits

‘Cat-Head’ Biscuits
Photo by Joanne McAllister Smart


  • 15-¾ oz. (3-½ cups) soft southern wheat flour, such as White Lily, or half (by weight) cake flour and half all-purpose flour; more as needed
  • 1-¼ to 1-½ cups buttermilk, at room temperature
  • 5 oz. (10 Tbs.) unsalted butter, cubed and chilled
  • 1 Tbs. baking powder

Heat the oven to 450°F. If you're measuring the flour by volume, do so by spooning it into a measuring cup and leveling it off. Put the flour into a large metal mixing bowl, add the baking powder and salt, and mix well with a whisk. Cut in the butter with two knives or a pastry blender until it's...

View full recipe at Fine Cooking


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