Cathead Biscuits – Cowboy Kent Rollins
Bread
Prep Time: 10 minutes | Cook Time: 40 minutes | Servings: Servings 8
Ingredients:
1 ½ cups all-purpose flour
1 ½ cups cake flour
2 tablespoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 ½ sticks butter chilled
1 tablespoon bacon grease
1 ¼ cups buttermilk
1/4 cup coffee grounds
1 quart warm water
Directions:
Preheat the oven to 425 degrees F. Butter a Dutch oven or cast iron skillet.
In a medium bowl, combine the flours, baking powder, sugar and salt.
Grate the butter in and stir to combine. With your hands or a spoon, work in the bacon grease.
Fold in the buttermilk. Flour your hands and lightly knead the dough into a ball. The dough should be moist but not sticky. Add flour and/or buttermilk, if needed.
Pinch off about 8 equal pieces and form into a biscuit. Place the biscuits in the Dutch oven or skillet. Bake for about 30 minutes, or until lightly browned and the internal temperature is 190 – 200 degrees F. Let rest until warm, before removing and serving.
If using a coffee pot, fill with water to the bottom of the spout and warm. Depending on what size pot you are using you can estimate 1/4 cup of grounds to 1 quart of water.
Add the coffee grounds and bring to a rolling boil. To prevent the water from boiling over, you can slightly reduce the heat when boiling. Boil for about 4 minutes- the longer the boil the stouter the coffee will be.
Remove the pot from the heat and let rest 2 minutes. Pour about 1/2 to 3/4 cup for smaller pots and 1 to 1 1/2 cups of cold water for larger pots down the spout and in the top of the pot. The cold water will settle the grounds.
Serve hot.
Source: https://kentrollins.com/cathead-biscuits/
Bread
Prep Time: 10 minutes | Cook Time: 40 minutes | Servings: Servings 8
Ingredients:
1 ½ cups all-purpose flour
1 ½ cups cake flour
2 tablespoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 ½ sticks butter chilled
1 tablespoon bacon grease
1 ¼ cups buttermilk
1/4 cup coffee grounds
1 quart warm water
Directions:
Preheat the oven to 425 degrees F. Butter a Dutch oven or cast iron skillet.
In a medium bowl, combine the flours, baking powder, sugar and salt.
Grate the butter in and stir to combine. With your hands or a spoon, work in the bacon grease.
Fold in the buttermilk. Flour your hands and lightly knead the dough into a ball. The dough should be moist but not sticky. Add flour and/or buttermilk, if needed.
Pinch off about 8 equal pieces and form into a biscuit. Place the biscuits in the Dutch oven or skillet. Bake for about 30 minutes, or until lightly browned and the internal temperature is 190 – 200 degrees F. Let rest until warm, before removing and serving.
If using a coffee pot, fill with water to the bottom of the spout and warm. Depending on what size pot you are using you can estimate 1/4 cup of grounds to 1 quart of water.
Add the coffee grounds and bring to a rolling boil. To prevent the water from boiling over, you can slightly reduce the heat when boiling. Boil for about 4 minutes- the longer the boil the stouter the coffee will be.
Remove the pot from the heat and let rest 2 minutes. Pour about 1/2 to 3/4 cup for smaller pots and 1 to 1 1/2 cups of cold water for larger pots down the spout and in the top of the pot. The cold water will settle the grounds.
Serve hot.
Source: https://kentrollins.com/cathead-biscuits/
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