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A cast iron skillet filled with large, golden-brown, freshly baked cat head biscuits with craggy, crispy crusts.

Cast Iron Cat Head Biscuits

Massive, rustic Southern drop biscuits baked in a screaming hot cast iron skillet. Featuring a crispy, buttery bottom crust and a wildy tender, fluffy interior.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour 300g
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine salt
  • 1/2 cup unsalted butter 113g, frozen solid
  • 1 1/2 to 1 2/3 cups cold buttermilk 360–400g
  • 1 tbsp unsalted butter for greasing the hot skillet

Equipment

  • 10-inch cast iron skillet
  • Large mixing bowl
  • Box grater
  • Digital kitchen scale

Method
 

  1. Place a bare cast iron skillet in the oven and preheat to 450°F.
  2. In a large mixing bowl, thoroughly whisk together the flour, baking powder, baking soda, and salt.
  3. Using the large holes of a box grater, grate the frozen 1/2 cup of butter directly into the flour mixture. Toss lightly with your fingers to coat the butter shreds in flour.
  4. Pour in 1 1/2 cups of the cold buttermilk. Gently mix with a spatula until the dough just comes together. If the dough is dry, add the remaining buttermilk. The dough should be soft, tacky, and cohesive.
  5. Carefully remove the hot cast iron skillet from the oven. Immediately drop in the 1 tablespoon of butter and swirl to melt and coat the bottom.
  6. Scoop the dough into 6 equal portions (approx 115g each) and drop them directly into the hot skillet. Do not flatten the tops.
  7. Bake for 8 to 12 minutes, or until the biscuits are deep golden brown and reach an internal temperature of 200°F.
  8. Remove from the oven, let cool in the pan for 2 minutes, then transfer to a wire rack. Serve hot.

Notes

Buttermilk Substitute: Stir 1 tbsp lemon juice or white vinegar into 1 cup of whole milk. Let sit for 5-10 minutes before using.
Weighing the Dough: For the standard classic size, portion the raw dough to 115g per biscuit. For a huge, shareable "Bobcat" size, portion to 150g.
Do Not Overmix: Stir the buttermilk in gently. Overworking the dough will develop the gluten and result in tough, dense biscuits.