Time: 50 minutes
Yield: 12 servings
Cathead Biscuits get their name for being as big as a cat's head (no word as to who held a biscuit up to a cat's head to make the comparison). Their size and their buttery, flaky, cheesy goodness make them wonderfully satisfying as a side dish or a snack! Infused with cheddar and scallions, Cathead Biscuits are perfect for pairing with country chicken or pork chops or enjoying with a simple pat of butter. It takes less than an hour to whip these up, so you'll find yourself making them all the time!
Ingredients• 1 1/2 cups all-purpose flour, plus more for dusting • 1 1/2 cups cake flour • 1/4 teaspoon sugar • 2 tablespoons baking powder • 1 teaspoon fine sea salt • 1 cup unsalted butter, cold and cut into 1/2-inch cubes • 1/2 cup scallions, chopped • 2 cups sharp cheddar cheese, shredded • 1 teaspoon freshly ground pepper • 1 1/2 cups buttermilk, plus more as needed, at room temperature • 1 large egg, at room temperature and beaten
Position an oven rack in the middle position.
Preheat the oven to 375 degrees F.
Line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, cake flour, sugar, baking powder, and sea salt. Add the butter, tossing to coat.
Cut in the butter using a pastry blender or your fingers. Ideally, the butter should range in size from coarse sandy patches to flat shaggy pieces to pea-sized chunks.
Stir in the scallions, cheddar cheese, and pepper.
Make a well in the center of the flour mixture.
Pour in the buttermilk and gently mix until the mixture is crumbly, but starting to come together into a shaggy mass.
If the dough still looks too dry, add in up to 1/2 cup additional buttermilk. The overall dough should be moist and slightly sticky.
Turn the dough onto itself a few times until it forms a mass.
Pat the dough down until it resembles a loaf of bread.
Dust the top of the loaf lightly with flour.
Using a 3-ounce ice cream scoop, portion the dough onto the prepared baking sheet, placing them 1 inch apart.
Gently flatten the biscuits.
Lightly brush the top of the biscuits with the beaten egg.
Bake, rotating halfway through, until the biscuits are golden brown, about 25-30 minutes.