Crispy-Bottomed Cathead Biscuits
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Yield: 10-12 biscuits
Ingredients:
- 3 cups self-rising flour
- 2 ounces of Brie cut into small pieces (including the rind)
- 2 tablespoons fresh & chopped herbs (thyme, rosemary, or chives)
- 2 cups buttermilk
- 2 tablespoons of Kerrygold Irish butter
Note: While this recipe can be cooked in any pan, you won’t get the crispy bottoms without a cast iron skillet. Find our favorite cast-iron skillet below.
Sunday morning, while everyone else was getting gussied up for church, Deborah's grandfather, “Papa”, prepared his Cathead biscuits for the family. He would happily brag that they were larger than a cat’s head, but she was never sure this was a “thing” other than his “thing”! Therefore, before she named this recipe in his honor, she researched and learned that the term Cathead Biscuit is an authentic Southern term used to describe biscuits that were as large or larger than a cat’s head. Thank goodness for sweet memories and delicious recipe foundations to build upon
METHOD
Turn the oven to 400 degrees and allow it to heat while you work.
In a mixing bowl, measure out your flour and add to the bowl. Slowly add the buttermilk and stir in until mixed but don’t overwork the dough.
Sprinkle herbs and cheese over the dough and stir again gently, until mixed.
Heat skillet on medium to high heat. Once the skillet is mildly hot, add butter and melt. Turn the heat off completely. (If the skillet is to hot the butter will burn - if this happens, clean the skillet with a paper towel and add more butter.
At this point, you can use the drop-biscuit method and spoon in large spoonfuls of dough in a circle - intentionally allowing the biscuit dough to touch together.
Bake at 400 degrees for 20 to 25 minutes and then brown the top under the broiler.
Enjoy with more Kerrygold butter as a biscuit for breakfast or dinner or top with fresh fruit and honey, whip cream, etc. as a dessert.
