3/4 cup whole milk (or buttermilk for a tangy twist)
1 tablespoon sugar (optional for a slightly sweet biscuit)
Instructions
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, baking powder, salt, and sugar (if using). Whisk until well blended.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs with some larger pea-sized pieces remaining.
Make a well in the center of the mixture and pour in the milk. Stir gently until just combined—do not overmix! The dough should be moist but not too sticky.
Turn the dough out onto a floured surface and gently pat it down to about 1 inch thick.
Using a large round biscuit cutter or your hands, cut out the biscuits. Make each biscuit large enough to be a cathead (hence the name)—about 3-4 inches across. Place them on the prepared baking sheet.
For extra crunch and flavor, you can brush the tops with melted butter before baking.
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.
Remove from the oven and allow to cool for a few minutes. Serve warm with butter, honey, or jam!
Prep Time: 15 min | Total Time: 30 min | Servings: 8 large biscuits
