Fluffy Southern Cat Head Biscuits with Honey Butter

breakfast brunch southern biscuit bake new year's day peanut free tree nut free soy free

Joe Sevier

Makes 12 biscuits

Source

Ingredients

½ cup buttermilk powder

3 tablespoons baking powder

1½ teaspoons kosher salt

Pinch of sugar

6 tablespoons lard or bacon fat, cut into pieces and slightly softened

6 tablespoons unsalted butter, cut into pieces and slightly softened, plus more, melted, if desired

3½–4 cups all-purpose flour, divided, plus more

½ cup flavorful honey (such as buckwheat)

¼ cup unsalted butter, slightly softened

½ teaspoon sea salt or kosher salt

Method

Arrange rack in middle of oven; preheat to 400°F. Whisk buttermilk powder, baking powder, salt, and sugar in a large bowl until evenly distributed and no lumps remain. Add 2 cups water and whisk to combine. Add lard and butter.

Add 2 cups flour and mix with a fork until mixture resembles porridge. Using fork, press fats against side of bowl to cut into smaller, irregular, flattened pieces.

Fold in remaining 1½–2 cups flour by the half cup with fork until a wet dough forms. Turn out dough onto a well-floured surface. Dust top of dough with more flour. Gently fold dough into itself until it feels like a pillow and is no longer sticky. Using a floured bench scraper or butter knife, divide dough into 12 equal pieces.

Working with 1 piece at a time, dip cut sides in flour and gently roll into a ball with your hands. Nestle each ball side by side in a large cast-iron skillet or on a rimmed baking sheet. Bake biscuits until lightly browned, 25–30 minutes. Brush with melted butter, if desired. Serve with honey butter.

Combine honey, butter, and salt in a medium bowl. Mash with fork until just combined but not emulsified.