Cathead Biscuits Without Buttermilk
Fluffy Southern Cathead Biscuits Recipe made without any buttermilk.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Biscuits, Breakfast, Quick Breads
Cuisine American
- 2 ½ cups of all-purpose flour.
- 2½ cups of cake flour of any favorable brand.
- ¾ teaspoon of kosher salt
- 1 tablespoon of baking powder
- 8 tablespoons of butter cubed and chilled
- 2 cups of milk or almond milk
Set your oven at 375°F
Set one of the racks in the middle position of the oven
Line a baking pan with parchment paper.
Mix both varieties of flour, baking powder, and kosher salt. It is advisable to combine the dry ingredients after sifting them.
Rub in the butter with the dry ingredients with your hands until crumb consistency.
Add the milk and mix with whisk or spatula just until the dough comes together.
Scoop dollops of the dough onto the lined baking pan separating them apart. Use a large ice cream scoop.
Bake them for 20 -25 minutes until they turn to a golden brown.
Keyword cat head biscuits, cathead biscuits