Cathead Biscuits
+6 photos

Cathead Biscuits

These cathead biscuits are big and delicious. They’re made with just five ingredients, including buttermilk and southern all-purpose flour or cake flour.

Ingredients

  • white lily or other southern all-purpose flour

    or cake flour, plus more for rolling, not self-rising

    4 c
  • baking powder
    2 tbsp
  • fine sea salt
    2 tsp
  • cold unsalted butter

    cut into cubes and chilled, ½ cup

    8 tbsp
  • buttermilk
    2 c

Directions

  1. 1

    Preheat oven and prepare baking sheet: Preheat oven to 500°F. Line a baking sheet with a silicone baking mat. (You can also bake the biscuits on an ungreased baking sheet.)

  2. 2

    Combine dry ingredients; cut in butter: In a bowl, whisk together flour, baking powder, and salt. Using a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal.

    Step 2
  3. 3

    Add buttermilk: Pour in buttermilk and mix until just barely combined. It will be a shaggy mass.

    Step 3
  4. 4

    Knead dough: Turn shaggy mass out onto a lightly floured surface. Knead lightly, using the heel of your hand to compress and push dough away from you, then fold it back over itself. Give dough a small turn and repeat four or five times.

    Step 4
  5. 5

    Cut out biscuits: Using a lightly floured rolling pin, roll out dough 1 inch thick. Using a 3 1/2-inch round cutter dipped in flour, cut out rounds (do not twist cutter).

    Step 5
  6. 6

    Bake: Place biscuits on prepared sheet. (If biscuits are baked close together, sides will be tender. If biscuits are baked farther apart, sides will be crisp.)

  7. 7

    Reroll scraps: Place scraps on top of one another in layeres, then roll out dough and cut out more rounds. Do not reroll more than once.

    Step 7
  8. 8

    Bake: Bake until golden brown, 10 to 12 minutes. Transfer to a rack to cool just slightly. Serve warm.

    Step 8
Cathead Biscuits
+6

Cathead Biscuits

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About this Recipe

Craving a taste of classic Southern comfort that's truly satisfying? These delightful Cathead Biscuits are big, delicious, and come together with just five simple ingredients, including the rich tang of buttermilk, to deliver an authentic homestyle experience right in your kitchen.Why This Recipe Works:What sets these Cathead Biscuits apart is their impressive, generous size and incredible tenderness. The secret lies in a careful blend of specific ingredients: using either White Lily or another quality Southern all-purpose flour, or cake flour, is crucial for achieving that signature soft crumb. Paired with essential cold unsalted butter cut into cubes and the tangy richness of buttermilk, these biscuits bake up light, fluffy, and full of flavor. This method ensures a superior texture that often eludes other biscuit recipes, making these a truly memorable bread.What to Expect:Prepare for generously sized biscuits with a beautifully golden exterior and an irresistibly fluffy, tender interior. Each bite offers a comforting richness, subtly tangy from the buttermilk, making them perfect for any occasion. Despite their impressive stature and delicious depth of flavor, they are surprisingly straightforward to prepare. With just a short prep time and an even quicker bake, you'll be enjoying these big, delicious biscuits without a big fuss. Their simple yet powerful ingredient list delivers a classic bread that embodies homestyle goodness and true satisfaction.Customization & Variations:This recipe provides excellent flexibility by allowing you to choose between White Lily or other Southern all-purpose flour or cake flour, neither of which should be self-rising. Both options contribute to the signature tender texture of these cathead biscuits, but cake flour will typically result in an even softer crumb. Always ensure your buttermilk is fresh for the best tangy flavor and optimal rise.Serving & Context:These hearty Cathead Biscuits are ideal for a comforting breakfast, a satisfying brunch, or as a delicious accompaniment to any main course. Serve them warm from the oven to truly savor their big, delicious appeal, perhaps alongside savory gravies or sweet fruit preserves.

Frequently Asked Questions