Sunday, December 3, 2017

Biscuit Head's classic cathead buttermilk biscuit

Big, soft and fluffy buttermilk biscuits from Asheville's Biscuithead is the breakfast of your dreams! This Southern classic can be dressed up or down with fresh jams, whipped honey or even turned into a breakfast sandwich. The possibilities are endless with these popular cathead biscuits!

A few weeks ago, I went on a girls' trip to Asheville with 4 of my close college friends. The last time all of us were all together was in college. A few of us have been together since, but not all of us at the same time. So this particular weekend was long overdue.

I had never been to Asheville but had heard many wonderful things about it. It was supposed to have an amazing restaurant and shopping scene, not to mention the Biltmore Estate that was nearby. While we opted out of the Biltmore tour, we did indulge ourselves in a full day at the Grove Park Inn Spa. And holy cannoli, that place was heaven in the mountains. After our 1-hour spa treatments, we got to the enjoy the rest of the amenities for the remainder of the day. My favorite relaxation spot was a waterfall sauna where the waterfalls fell so hard and so quickly on me that it acted like a massage.

Earlier that morning, my former roommate E had gone to a local restaurant called Biscuit Head. This was an Asheville institution where the lines are almost always out the door. E went and lined up as soon as she could and ordered several biscuits for us to try. She also brought us some fresh jam from their jam bar (YES that is a thing, and I want one!). Needless to say, these were the best biscuits I had ever tasted. They were tall, soft, fluffy and full of buttery goodness.

I had to recreate it.

Lucky for me, Biscuit Head had a cookbook, and their signature cathead biscuit was the featured recipe. I promptly ordered myself a copy and have been scouring through the cookbook to see what to make next.

If you've never been to Asheville, go, and go now. If you're unable to make it for some reason, make these biscuits. You'll finally understand why people line up for an hour just to sink their teeth into these fantastic biscuits.

Biscuit Head's classic cathead buttermilk biscuit
  • 2 and 1/2 cups all-purpose flour (they use White Lily brand)
  • 2 and 1/2 cups cake flour (they use King Arthur Flour brand)
  • 3/4 teaspoon salt
  • 1 Tablespoon baking powder
  • 8 Tablespoons (1 stick) unsalted butter, chilled and cubed
  • 2 cups whole buttermilk
Preheat your oven to 375 degrees F. Generously grease a cast iron pan or baking sheet and set aside.

In a large bowl, whisk together the flours, salt and baking powder. Add in the butter cubes and mix by hand. Pinch the butter cubes so they disperse throughout. Slowly add the buttermilk and gently fold it in by hand or with a spatula/wooden spoon. Do not over mix.

Using an ice cream scoop, scoop mounds of dough onto your prepared pan, making sure to have each dough mound touch the next one.

Bake in your preheated oven for 20-25 minutes or until the tops are golden brown and fluffy.

Yield: I got 9 biscuits, but the recipe says it will make 6 huge ones (at 5 ounces each)

Source: Biscuit Head by Jason & Carolyn Roy


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