Biscuit Head's Cathead Biscuits

Big, soft and fluffy buttermilk biscuits from Asheville's Biscuit Head. Serve with fresh jams, whipped honey or create a breakfast sandwich.

Servings: 6

Ingredients

2 and 1/2 cups all-purpose flour (they use White Lily brand)

2 and 1/2 cups cups cake flour (they use King Arthur Flour brand)

3/4 teaspoon salt

1 Tablespoon baking powder

8 Tablespoons (1 stick) unsalted butter, chilled and cubed

2 cups whole buttermilk

Instructions

1.             Preheat your oven to 375 degrees F. Generously grease a cast iron pan or baking sheet and set aside.

2.             In a large bowl, whisk together the flours, salt and baking powder. Add in the butter cubes and mix by hand. Pinch the butter cubes so they disperse throughout. Slowly add the buttermilk and gently fold it in by hand or with a spatula/wooden spoon. Do not over mix.

3.             Using an ice cream scoop, scoop mounds of dough onto your prepared pan, making sure to have each dough mound touch the next one.

4.             Bake in your preheated oven for 20-25 minutes or until the tops are golden brown and fluffy.