Cathead Biscuits
These aren't rolled or cut with a metal ring. You simply pull off a fistful of wet, shaggy dough and drop it straight into a hot cast iron pan. The goal is a biscuit with a jagged, crunchy top and a steam-softened interior.
Cold fat and a light hand are your only rules.
If the butter melts before it hits the oven, the biscuits will be dense; keep your ingredients chilled until the final moment.
- large cast iron skillet
- pastry cutter or a wide-tined fork
- large mixing bowl
- bench scraper
What goes in.
- 4 cupsall-purpose flour (low protein or pastry flour preferred)
- 2 tbspbaking powder
- 1 tspfine sea salt
- 1/2 cupcold unsalted butter, cubed
- 1 3/4 cupscold whole buttermilk
Avoid the urge to knead
This dough is purposefully sticky and wet. Use your fingers to grab generous portions and drop them into the skillet, touching the dough only enough to shape it into a loose ball.
The method.
Heat the oven and pan
Preheat your oven to 450°F. Place your cast iron skillet inside while it heats so the bottom of the biscuits hits a hot surface.
Mix the dry
Whisk the flour, baking powder, and salt together in a bowl until thoroughly combined.
Cut in the butter
Work the cold butter into the flour using a pastry cutter or your fingertips. Stop when the largest pieces of butter are the size of small peas.
Incorporate the buttermilk
Pour in the buttermilk and fold with a wooden spoon just until the flour is hydrated and the dough looks shaggy. It will be very sticky.
Shape and place
Carefully remove the hot skillet, brush with a little melted butter, and pull off 8 large handfuls of dough. Drop them into the pan so they are just touching each other.
Bake
Bake for 18–22 minutes. They are ready when the tops are deeply golden brown and the biscuits pull apart with a distinct, airy interior.
Other turns to take.
Sharp Cheddar and Chive
Fold one cup of grated sharp cheddar and two tablespoons of fresh chopped chives into the flour before adding the buttermilk.
When it doesn't go to plan.
Freeze your cubed butter for 15 minutes before starting if your kitchen is warm.
Use a light dusting of flour on your hands to keep the dough from sticking to your skin while shaping.
If you want soft sides, keep the biscuits touching in the pan; if you want crispier edges, leave a small gap between them.
The ones that keep coming up.
Why is the dough so sticky?
The high moisture content is what creates the steam needed for the biscuits to rise tall and keep the crumb tender.
Can I use a regular baking sheet?
You can, but you will miss out on the crisp, fried bottom crust that only a hot cast iron skillet provides.