Cornmeal Cathead Biscuits
Yields: About 5
  • 3½ cups self-rising flour*
  • 1½ cups fine yellow cornmeal*
  • 1 teaspoon kosher salt
  • ½ cup cold unsalted butter, cubed
  • 2 cups cold whole milk
  • 1 large egg
  • 1 teaspoon water
  1. Preheat oven to 375°. Spray a 12-inch cast-iron skillet with cooking spray.
  2. In a large bowl, whisk together flour, cornmeal, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Add cold milk, and gently stir with a fork until well combined. Scoop dough by about 1 cupful, and drop into prepared pan, creating 5 biscuits.
  3. In a small bowl, whisk together egg with 1 teaspoon water. Brush dough with egg wash.
  4. Bake until golden brown, about 35 minutes. Serve warm.
*We used White Lily Unbleached Self-Rising Flour and Goya Fine Yellow Corn Meal.
Recipe by Taste of the South at