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Cathead Buttermilk Biscuits

via Tupelo Honey Cafe

Ingredients

Tupelo Honey Cathead Biscuits

  • 6 tbsp butter (unsalted) melted
  • 1.5 cups buttermilk cold
  • 1.25 pounds self-rising flour (about 4.5 cups)
  • 2 tbsp granulated sugar
  • 1 tbsp kosher salt
  • ¾ tsp lawry's seasoning salt
  • cooking spray
  • 1 tsp salt
  • ½ tsp pepper

Instructions

  1. Combine the flour, sugar, Lawry’s and kosher salt in a large mixing bowl. Mix well to incorporate. Add the buttermilk and butter mixture to the flour mixture. Stir just enough so it clumps together and is no longer crumbly. Do not over mix.

  2. Using a large spoon, scoop heaping spoonful of biscuit mix and place on a sheet pan. Leave space between for them to rise during baking. Mix remaining salt and pepper together and sprinkle a pinch over the top of each biscuit.

  3. Cook on the top rack of the oven for 20-22 minutes or until light brown.