Big Fat Buttermilk Biscuits
Sometimes called "cat head biscuits" these huge, fluffy drop biscuits are absolutely amazing! Perfect on their own, or as a base for breakfast sandwiches.
Servings: 8 -12 servings
Calories: 317kcal
Equipment
- Cast Iron Skillet Set
Ingredients
- 4 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
- 1/4 cup cold butter cut into small cubes
- 2 cups cold buttermilk
- Melted butter for brushing biscuits (optional)
Instructions
- Preheat oven to 450 degrees. Lightly grease a large cast iron skillet or 9x13 pan.
- Place the flour, sugar, baking powder, baking soda and salt in a food processor and pulse to mix.
- Add in the cold butter and pulse until the mixture is the texture of course meal. Continue pulsing as you add the buttermilk. (Alternately, the dough can be mixed by hand in a large bowl. Cut the butter in with a pastry cutter, then stir in the buttermilk). The dough will be slightly sticky.
- Using a large, spring-loaded ice cream scoop, scoop generous portions of the dough into the prepared pan (8-12 biscuits, depending on size). Place the dough mounds so the biscuits are just touching.
- Bake for about 30 minutes, or until golden brown. Remove from oven and brush with melted butter. Cool slightly before serving.
Nutrition
Serving: 1g | Calories: 317kcal | Carbohydrates: 54g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 17mg | Sodium: 1016mg | Fiber: 2g | Sugar: 8g