Get ready to transform your kitchen into a Southern bakery with these legendary Sourdough Cat Head Biscuits – so massive and fluffy, they're literally named after a cat's head! These aren't just ordinary biscuits; they're a culinary experience that will transport you straight to grandma's farmhouse kitchen, with a tangy sourdough twist that'll make your taste buds dance. Whether you're a seasoned baker or a curious novice, this recipe promises golden, buttery perfection that'll have your family begging for seconds.
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Cuisine: American
Serves: 8 biscuits
Ingredients
- 1 cup sourdough starter, unfed
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until they are well mixed.
- Add the cold, cubed unsalted butter (1/2 cup) to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork the dough; you want to see small pieces of butter throughout.
- In a separate bowl, mix together 1 cup of unfed sourdough starter and 3/4 cup of buttermilk until smooth. This mixture will add flavor and moisture to your biscuits.
- Pour the sourdough and buttermilk mixture into the flour and butter mixture. Gently fold the ingredients together using a spatula or wooden spoon until just combined. The dough should be slightly sticky but not overly wet.
- Turn the dough out onto a lightly floured surface. With floured hands, gently pat the dough into a rectangle about 1-inch thick. Avoid kneading the dough to keep the biscuits tender.
- Using a biscuit cutter or a glass, cut out rounds from the dough. Place the biscuits on the prepared baking sheet, ensuring they are touching each other to encourage rising.
- Brush the tops of the biscuits with the melted unsalted butter (2 tablespoons) for added flavor and a golden finish.
- Bake the biscuits in the preheated oven for 15-20 minutes, or until they are golden brown on top and cooked through. Keep an eye on them to prevent over-baking.
- Once baked, remove the biscuits from the oven and let them cool for a few minutes on the baking sheet. Serve warm with butter, jam, or your favorite toppings.
Tips
- Keep your butter ice-cold: The key to flaky biscuits is cold butter that creates steam pockets during baking.
- Don't overwork the dough: Mix just until ingredients are combined to maintain tenderness.
- Use an unfed sourdough starter for a more pronounced tangy flavor.
- For extra rise, make sure your baking powder is fresh and active.
- Biscuits touching on the baking sheet will help them rise higher and stay softer.
- Brush with melted butter immediately after baking for a gorgeous golden finish.
- Serve warm for the ultimate texture and flavor experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 50mg
