Mississippi Cathead Biscuits with Sorghum
Oversized, craggy buttermilk biscuits, named for their size, served warm with sorghum syrup on Mississippi breakfast tables.
- Prep
- 15 min
- Cook
- 18 min
- Total
- 33 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Baking sheet
- •Pastry cutter
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 15
- carbs
- 40
- protein
- 6
- calories
- 320
Instructions
- 1
Preheat your oven to 450°F.
- 2
Whisk the flour, baking powder, baking soda, and salt together.
- 3
Cut the cold butter into the flour mixture until it looks like coarse crumbs.
- 4
Add the buttermilk. Stir just until a soft dough comes together.
- 5
Turn the dough onto a floured counter. Pat it gently until it is about 1-inch thick.
- 6
Cut into large biscuits. Place them close together on a sheet pan.
- 7
Bake for 15 to 18 minutes until golden brown on top.
- 8
Split the warm biscuits open and serve with butter and sorghum syrup.
Chef's tips
Handle the dough as little as possible to keep the biscuits tender. Use very cold butter and place the biscuits close together so they rise tall.
Storage
Store in an airtight container at room temperature up to 2 days.
Reheating
Warm in a 300°F oven for 5-8 minutes, wrapped in foil.
Common mistakes to avoid
- •Overworking the dough, which makes the biscuits tough and dense
- •Using warm butter, which stops flaky layers from forming
Serving suggestions
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