Active Time

　　20 minutes

　　Total Time

　　45 minutes

　　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.

　　

Ingredients

Makes 12 biscuits

　　

For the biscuits:

½ cup buttermilk powder

　　3 tablespoons baking powder

　　1½ teaspoons kosher salt

　　Pinch of sugar

　　6 tablespoons lard or bacon fat, cut into pieces and slightly softened

　　6 tablespoons unsalted butter, cut into pieces and slightly softened, plus more, melted, if desired

　　3½–4 cups all-purpose flour, divided, plus more

　　

For the honey butter:

½ cup flavorful honey (such as buckwheat)

　　¼ cup unsalted butter, slightly softened

　　½ teaspoon sea salt or kosher salt

　　

For the biscuits:

Step 1

Arrange rack in middle of oven; preheat to 400°F. Whisk buttermilk powder, baking powder, salt, and sugar in a large bowl until evenly distributed and no lumps remain. Add 2 cups water and whisk to combine. Add lard and butter.

　　

Step 2

Add 2 cups flour and mix with a fork until mixture resembles porridge. Using fork, press fats against side of bowl to cut into smaller, irregular, flattened pieces.

　　

Step 3

Fold in remaining 1½–2 cups flour by the half cup with fork until a wet dough forms. Turn out dough onto a well-floured surface. Dust top of dough with more flour. Gently fold dough into itself until it feels like a pillow and is no longer sticky. Using a floured bench scraper or butter knife, divide dough into 12 equal pieces.

　　

Step 4

Working with 1 piece at a time, dip cut sides in flour and gently roll into a ball with your hands. Nestle each ball side by side in a large cast-iron skillet or on a rimmed baking sheet. Bake biscuits until lightly browned, 25–30 minutes. Brush with melted butter, if desired. Serve with honey butter.

　　

For the honey butter:

Step 5

Combine honey, butter, and salt in a medium bowl. Mash with fork until just combined but not emulsified.

　　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).