"Cat-head" biscuits
Source of Recipe
The Advocate
Recipe Introduction
Fine Cooking magazine, May 2000, John M. Taylor, "Hoppin' John's Lowcountry Cooking and the New Southern Cook"
List of Ingredients
3 1/2 cups White Lily flour
1 tbl. baking powder
1 tsp. salt
10 tbls. unsalted butter, cubed and chilled
1 1/4 to 1 1/2 cups buttermilk, at room temperature
Recipe
Heat oven to 450 degrees.
Put flour into large metal mixing bowl. Add baking powder and salt and mix well with a whisk.
Cut in butter with two knives or a pastry blender until it's uniformly mixed in and there are no large lumps.
Add 1 1/4 cups of the buttermilk, stirring with a rubber spatula until the mixture is just blended and leaves the sides of the bowl. Don't overmix. Add more buttermilk or flour only if necessary.
Dump dough onto a lightly floured surface. Coat your fingers with flour. Using only your fingers, lightly pat the dough together. With a floured rolling pin, lightly even out the dough to 3/4-inch thickness.
Using a floured 2 1/2-inch biscuit cutter, quickly punch out the biscuits. Don't twist the cutter in the dough, it will seal the edges so they can't rise.
Set the biscuits close together, but not touching, on an ungreased baking sheet and bake 15-18 minutes or until lightly browned. Serve at once with the ham.
Makes 12 large biscuits.
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