E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Cathead Biscuits Jim Villas | September 2, 2016 For the right crispy texture, do not substitute butter or margarine for the lard in these biscuits, and serve them with plenty of butter and homemade fruit preserves, molasses, or sorghum syrup. According to recipe author Jim Villas, cathead biscuits must be shaped by hand, not cut evenly with a biscuit cutter. The dough will be more crumbly than mealy, the texture of the biscuits should be slightly crunchy on the outside, and they should be baked only in a cast iron skillet. Level Beginner Prep Time 10 minutes Cook Time 18 minutes Serves 12-16 Cook it With Our 12 Inch Chef Collection Skillets Ingredients 3 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon salt ½ teaspoon baking soda 1 cup chilled lard, cut into pieces 1 cup buttermilk, or as needed Directions Preheat the oven to 325°F. Grease two 12-inch cast iron skillets and set aside. In a large bowl, whisk the flour, baking powder, salt, and baking soda together. Add the lard and cut it in with a pastry cutter or rub it into the flour with your fingertips until the mixture is just crumbly. Gradually stir in just enough buttermilk to form a soft ball of dough. Transfer the dough to a lightly floured work surface, knead about 8 times, then shape by hand into biscuits about 3 ½ inches across and 1 inch high. Arrange the biscuits fairly close together in the prepared skillets and bake in the upper third of the oven until golden brown and craggy on the outsides, about 17 minutes. Contributed By: Jim Villas Jim Villas has written several cookbooks, five of which are James Beard Award winning. Jim was born and bred in North Carolina, and currently lives in East Hampton, Long Island. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Pepperoni Pizza With Roasted Red Pepper and Basil View recipe Frittata Wedges With Roasted Red Pepper, Spinach, and Ricotta View recipe Roasted Corn Pudding View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Cathead Biscuits Jim Villas | September 2, 2016 For the right crispy texture, do not substitute butter or margarine for the lard in these biscuits, and serve them with plenty of butter and homemade fruit preserves, molasses, or sorghum syrup. According to recipe author Jim Villas, cathead biscuits must be shaped by hand, not cut evenly with a biscuit cutter. The dough will be more crumbly than mealy, the texture of the biscuits should be slightly crunchy on the outside, and they should be baked only in a cast iron skillet. Level Beginner Prep Time 10 minutes Cook Time 18 minutes Serves 12-16 Cook it With Our 12 Inch Chef Collection Skillets Ingredients 3 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon salt ½ teaspoon baking soda 1 cup chilled lard, cut into pieces 1 cup buttermilk, or as needed Directions Preheat the oven to 325°F. Grease two 12-inch cast iron skillets and set aside. In a large bowl, whisk the flour, baking powder, salt, and baking soda together. Add the lard and cut it in with a pastry cutter or rub it into the flour with your fingertips until the mixture is just crumbly. Gradually stir in just enough buttermilk to form a soft ball of dough. Transfer the dough to a lightly floured work surface, knead about 8 times, then shape by hand into biscuits about 3 ½ inches across and 1 inch high. Arrange the biscuits fairly close together in the prepared skillets and bake in the upper third of the oven until golden brown and craggy on the outsides, about 17 minutes. Contributed By: Jim Villas Jim Villas has written several cookbooks, five of which are James Beard Award winning. Jim was born and bred in North Carolina, and currently lives in East Hampton, Long Island. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Pepperoni Pizza With Roasted Red Pepper and Basil View recipe Frittata Wedges With Roasted Red Pepper, Spinach, and Ricotta View recipe Roasted Corn Pudding View recipe
