Cathead Biscuits with Sorghum Butter

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · vegetarian

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Ingredients

• 1 cup self-rising soft-wheat flour
• 2 3/4 tbsp cold unsalted butter
• 1/2 cup buttermilk
• 1/4 tsp baking powder
• 1/4 tsp kosher salt
• 1 1/4 tbsp softened unsalted butter
• 1 tbsp sorghum syrup
• 1/4 tsp flaky sea salt

Method (tap to check — screen stays awake)

1. Heat the oven to 450F with a 10-inch cast-iron skillet inside it.
2. Whisk the flour, baking powder and salt. Grate the cold butter into the bowl on the large holes of a box grater, toss to coat, and rub it in until the largest pieces are the size of peas.
3. Stir in the buttermilk with a fork until you have a shaggy, distinctly wet dough. Do not knead it and do not roll it out; these are dropped biscuits and handling makes them tough.
4. Take the hot skillet out, add 1 tbsp of the softened butter and swirl it round.
5. Scoop 6 fist-sized mounds of dough into the pan with sides touching, which is what makes them climb rather than spread. The size is the name.
6. Bake 18 to 20 minutes until the tops are deep gold and the sides have set firm.
7. Beat the remaining softened butter with the sorghum and flaky salt until fluffy, and serve it with the biscuits split hot.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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