Fluffy Cathead Biscuits with Honey Butter

I have made many biscuit recipes but this has to be one of the best and I think it has to do with the lard . All biscuit recipes I’ve made are good but none have the biscuit quality that these do . They are light and fluffy and have a to die for flavor! I don’t use the powdered buttermilk though and whoever suggested adding baking soda is just wrong!!!

• easlabe

• Cleveland OH

• 2/17/2021

I’ve been searching for years for the perfect biscuit and I think this is it. I don’t have lard, Crisco or bacon fat, so I used a stick of butter (4oz.). I do have self rising White Lily and powdered buttermilk. Followed the recipe exactly. The biscuits were light and extremely fluffy, more than I expected with butter. One small hack, instead of cutting in the butter I grated it. Saves a lot of effort.

• joannakoss

• Olympia, WA

• 8/3/2020

I can't rightly leave a fork score, but the site requires it, so even though the texture failed (reason follows) the flavor is very good. Having lived 4+ years in Middle Tennessee, and totally confused, from my personal experience eating and making biscuits, by what Middle Tennesseans called biscuits, I was very excited to discover that these were just a variant on the theme. So excited, sadly, that I totally forgot about adjusting the recipe for High Altitude......Before I give this recipe a second try, does Mr. Sevier or anyone else have some guidance to offer for us high altitudinarians? Yes, I do consult the standard advice in this regard, but I do still find it's rather hit or miss until I find the magic needed for a particular recipe.....

• elizabethnels

• Albuquerque, New Mexico

• 8/2/2020

This recipe needs, at least, a teaspoon of baking soda. I tried it as written and then with bacon fat and no butter. The biscuits were not fluffy but kind of chewy. I persisted because the flavor is good. The third time, I added a teaspoon of baking soda and all butter. Third's the charm. They turned out as I expected.

• Anonymous

• maryland

• 7/7/2020

我使用了胖子和无盐黄油(而非政治d or bacon fat) but otherwise made this recipe mostly as written. The biscuits turned out fine, but I probably would not make them again. My mother always used to make biscuits using only Crisco, with no other type of fat. Her method was to mix the dry ingredients, cut the shortening into the dry mix, THEN add the liquid. This makes more sense to me. I think it would be less messy than trying to "cut in" the fat into the liquid buttermilk, which offers no resistance, so that is the method I used for this recipe as well. Mom's biscuits would come out a little crisp on the outside and soft and flaky on the inside. The biscuits from this recipe did not do that, presumably because of the butter. I was expecting biscuits more like my mother's (I know, it's illogical!) so I was slightly disappointed. I will probably just try making her recipe but baking them in the skillet next time.

• blondoverblue

• Sacramento

• 3/12/2019

I made these this past weekend. Exactly what I was looking for. In the past my biscuits have always been dry and crumbly. I came across this recipe for fluffy, not flaky, biscuits and knew I'd found a winner. These mix up quickly and easily. My only change was to melt 2 tablespoons of butter in the pan before adding the biscuits. I did brush the tops with milk too. Will be making these again this week.

• Vicky Lynn

• Winchester, VA

• 11/6/2018

These are amazing biscuits. I usually overwork scratch ones and they are tough - these turned out melt-in-your-mouth tender with excellent flavor. And these are super easy to whip up on a week night and pair with just about anything for a hearty meal.

• kellyharms

• Canby, OR

• 11/1/2016

I've struggled a little with biscuits in the past, but this recipe was fantastic. The texture and flavor were both great, and they looked really homey and rustic served in the cast iron pan in which they baked. Definitely a keeper!

• exparker

• Los Osos, CA

• 10/30/2016

These are great biscuits. They taste like 'traditional' biscuits but resemble a dinner roll. Like biscuits they are more dense than yeast rolls, but fluffy rather than flaky. The procedure for mixing the dough and forming the biscuits may be more forgiving and easier than traditional biscuits.

• dpchurch

• Toronto, ON

• 6/19/2016

I'm from Alabama so I've had some great biscuits, and these would be welcome at any southern breakfast table. Definitely give them a try.

• Anonymous

• Birmingham, AL

• 5/14/2016

This is exactly the methd my grandmother used to made biscuits..she used all lard, no sugar and real homemade buttermilk. I use the same method, powdered buttermilk...I agree with Joe on this...and the pinch of sugar. I had to test this recipe out and they are delicious...Bigmama Durden would be proud!!! Where's the red eye gravy??

• wooby

• Denver, CO

• 5/11/2016