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Garlic Cheddar Cat Head Biscuits

MAKES ABOUT 8 · OVEN 450°F · BAKE 12 TO 20 MIN
One batch makes about 8 in a 10 inch cast iron skillet. I run 4 batches at a time and freeze what we don't eat that night.
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Prep Time 15 minutes
Servings: 8 Biscuits
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups self-rising flour
  • 1 stick butter frozen or very cold
  • 1 cup buttermilk more as needed
  • 1 cup shredded cheddar
  • 1 tsp minced garlic
  • Butter for the skillet

Equipment

  • 1 Cast Iron Skillet
  • 1 Food chopper with shredder disc
  • 1 Large Cup used for stamping biscuits

Method
 

  1. Oven to 450°F. Melt butter in your cast iron skillet and swirl it around. Shred the cheese in the food chopper first and set it aside.
  2. Chopping blade in the bottom, flour on top, shredder disc on the lid. Shred the frozen butter straight down into the flour, then pulse to small peas. Stir in the cheese and the garlic.
  3. Buttermilk in. Go by feel, not by the cup - it should be a wet dough. Humid day needs less, dry day needs more.
  4. Pull out a quarter to half the dough at a time onto a floured counter. The rest stays in the bowl untouched.
  5. Pat it out just until it holds together. Thick. No rolling pin - thin dough makes crackers.
  6. Cut with a large cup. Set them close together in the skillet so they hold each other up.
  7. Middle rack. Set the timer for 10 minutes and start looking. 12 to 20 depending on your oven.

Video

Notes

If They Come Out Like Crackers
You patted them too thin. I made crackers for years and could not figure out what I was doing wrong until my mama told me to put the rolling pin down. Pat them thick and stop before you think you should.
If They Come Out Tough
You worked the dough too much. Pull out half at a time so the rest never gets handled, and stop the second it holds together.
Good to Know
  • Cold butter is the whole thing. Butter is only 80% fat - the rest is water, and that water flashes to steam and lifts the dough.
  • Shred your own cheese off the block. It melts better, it's cheaper, and it freezes fine.
  • Biscuits like to be close together in the pan. Crowded biscuits go up instead of out.
  • No biscuit cutter needed. The biggest cup in your cabinet is the right size.
  • Freezing them? Do not thaw. Straight from the freezer into a 450°F oven and bake until done.
  • If the oven isn't hot yet, put the cut biscuits in the refrigerator while it heats.