CATHEAD BISCUITS

Cathead Biscuits image

Provided by Food Network

Time 1h

Yield 4 large biscuits

Number Of Ingredients 6

2 cups all-purpose flour, plus more for rolling
3 teaspoons baking powder
1/4 teaspoon kosher salt
3 tablespoons vegetable shortening
5 tablespoons cold, unsalted butter, cubed
1 cup buttermilk

Steps:

Preheat the oven to 400 degrees F.
Combine 2 cups of the flour with the baking powder and salt in a large bowl. Cut in the shortening and 3 tablespoons of the butter until the mixture is the size of small peas.
Add the buttermilk, and stir until the dough is just mixed and starts to form a ball.
Rest the dough in the refrigerator for 10 to 15 minutes.
Sprinkle a work surface with flour. Transfer the dough to the floured surface, and sprinkle with a little extra flour. Knead the dough 3 to 4 times. Do not overwork the dough. It will make the dough tough and difficult to work with.
Flatten the dough into a 3/4- to 1-inch-thick disk with a rolling pin. Cut out biscuits with a large 4- or 5-inch biscuit cutter.
Bake the biscuits until golden brown, about 20 minutes.
Melt the remaining 2 tablespoons butter. Brush the hot biscuits with the butter. Turn on the broiler. Broil the biscuits until desired brownness.