BIG FAT BUTTERMILK BISCUITS — Sometimes called “cat head biscuits” these huge, fluffy drop biscuits are absolutely amazing! Perfect on their own, or as a base for breakfast sandwiches.
If you love golden, flaky biscuits like I do, then why not go all out and make these Big Fat Buttermilk Biscuits. Trust me, you won’t regret it!
These giant size biscuits are often called cat head biscuits, especially in the south, because they are nearly the size of a cat’s head. Of course, you don’t have to make them quite that big, but why not?
Often, this style of biscuit is rolled and cut in the traditional way, but I find that much of the hassle of making biscuits is removed if you simply make drop biscuits instead of rolled biscuits.
First of all, scooping up a big ball of dough is much easier than rolling and cutting it, and there won’t be any danger of overworking your dough, which is always a possibility when you’re rolling biscuit dough.
And if you overwork the dough, your biscuits will be tough instead of tender and flaky.
If you don’t have buttermilk handy, you can easily make a substitute by adding a few tablespoons of vinegar to your liquid measuring cup before you add the milk.
Just let the mixture stand for 5-10 minutes before mixing it into the dough. But this is definitely a recipe where you want to use buttermilk instead of regular milk.
I mean, buttermilk is right in the name, so you know it’s an important ingredient! It’s also important to make sure your buttermilk, and your butter, are as cold as possible when making these biscuits.
I like to brush my biscuits with melted butter as soon as they come out of the oven. If I’m feeling extra fancy, I’ll also sprinkle them with some chopped fresh herbs.
We love these Big Fat Buttermilk Biscuits for breakfast with homemade jam, or for awesome breakfast sandwiches, and they also go great with our favorite soups for dinner. I hope you love them as much as we do!
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Here’s what you’ll need to make Big Fat Buttermilk Biscuits
- Baking powder
- Baking soda
- 4 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
- 1/4 cup cold butter, cut into small cubes
- 2 cups cold buttermilk
- Melted butter, for brushing biscuits (optional)
- Preheat oven to 450 degrees. Lightly grease a large cast iron skillet or 9x13 pan.
- Place the flour, sugar, baking powder, baking soda and salt in a food processor and pulse to mix.
- Add in the cold butter and pulse until the mixture is the texture of course meal. Continue pulsing as you add the buttermilk. (Alternately, the dough can be mixed by hand in a large bowl. Cut the butter in with a pastry cutter, then stir in the buttermilk). The dough will be slightly sticky.
- Using a large, spring-loaded ice cream scoop, scoop generous portions of the dough into the prepared pan (8-12 biscuits, depending on size). Place the dough mounds so the biscuits are just touching.
- Bake for about 30 minutes, or until golden brown. Remove from oven and brush with melted butter. Cool slightly before serving.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 317Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 1016mgCarbohydrates: 54gFiber: 2gSugar: 8gProtein: 8g
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