Cathead Biscuits

Total Time:
1 hr
20 min
15 min
25 min

4 large biscuits

  • 2 cups all-purpose flour, plus more for rolling
  • 3 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 3 tablespoons vegetable shortening
  • 5 tablespoons cold, unsalted butter, cubed
  • 1 cup buttermilk
  • Special equipment: a 4- or 5-inch biscuit cutter (see Cook's Note)

  • Preheat the oven to 400 degrees F.

  • Combine 2 cups of the flour with the baking powder and salt in a large bowl. Cut in the shortening and 3 tablespoons of the butter until the mixture is the size of small peas.

  • Add the buttermilk, and stir until the dough is just mixed and starts to form a ball.

  • Rest the dough in the refrigerator for 10 to 15 minutes.

  • Sprinkle a work surface with flour. Transfer the dough to the floured surface, and sprinkle with a little extra flour. Knead the dough 3 to 4 times. Do not overwork the dough. It will make the dough tough and difficult to work with.

  • Flatten the dough into a 3/4- to 1-inch-thick disk with a rolling pin. Cut out biscuits with a large 4- or 5-inch biscuit cutter.

  • Bake the biscuits until golden brown, about 20 minutes.

  • Melt the remaining 2 tablespoons butter. Brush the hot biscuits with the butter. Turn on the broiler. Broil the biscuits until desired brownness.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Cook's Note: Richard, an owner of CatHead's BBQ, says his mom used a wide-mouth cup to cut the biscuitsjust dip the rim in flour to prevent the dough from sticking to the cup.

Broiling the biscuits is not necessary, but it adds an awesome flavor and a nice color to the biscuits.

It's best to use cold butter for cutting into the flour. This results in a flaky biscuit.

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