FLUFFY CATHEAD BISCUITS WITH HONEY BUTTER

Fluffy Cathead Biscuits with Honey Butter image

Provided by Joe Sevier

Yield Makes 12 biscuits

Number Of Ingredients 12

For the biscuits:
1/2 cup buttermilk powder
3 tablespoons baking powder
1 1/2 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
3 1/2-4 cups all-purpose flour, divided, plus more
For the honey butter:
1/2 cup flavorful honey (such as buckwheat)
1/4 cup unsalted butter, slightly softened
1/2 teaspoon sea salt or kosher salt

Steps:

For the biscuits:
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 1 1/2-2 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.
For the honey butter:
Combine honey, butter, and salt in a medium bowl. Mash with fork until just combined but not emulsified.