CINNAMON CRUNCH CATHEAD BISCUITS
Serves 6
25 mins prep
30 mins cook
55 mins total
It’s kind of the perfect combo of a little sweet, a little crunchy, and little fluffy - basically all of my favorite things in one…not to mention they’re so much easier than you think 🤎
0 servings
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Preheat oven to 425F. Lightly grease a 10” cast iron skillet or round baking pan; set aside. In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, sugar, and salt. Add in the cubed butter, and use a pastry cutter or two knives to mix until the mixture has crumbly with pea-size chunks. Pour in the buttermilk and mix with a fork until combined, be careful not to overmix! The dough should be soft enough to scoop. Use a ½ cup to scoop the dough and place in the prepared skillet or pan. Brush the tops of the biscuits with buttermilk or heavy cream. Then, sprinkle the tops with the cinnamon sugar mixture. Bake for 20-22 minutes, or until golden brown. Remove and serve warm with butter and honey if desired. Enjoy!
