Cathead Biscuits

Few things in the world of baking bring as much comfort and joy as a perfectly fluffy, buttery biscuit fresh out of the oven. Enter Cathead Biscuits—giant, tender, and irresistibly flaky, these Southern-style biscuits are a game-changer for breakfast, lunch, or dinner. Named for their size, roughly as big as a cat’s head, these biscuits are sure to impress both in size and flavor. Made with simple pantry staples like all-purpose flour, buttermilk, and a blend of butter and shortening, these biscuits boast a crisp exterior with a tender, pillowy inside that melts in your mouth. Whether you’re serving them with honey, gravy, or using them as the base for a sandwich, Cathead Biscuits are a true crowd-pleaser.

Top Reasons to Make Cathead Biscuits

• Big and Beautiful: Their generous size makes them perfect for hearty sandwiches or a substantial side.
• Flaky Texture: The combination of cold butter and shortening creates layers of flakiness that rival bakery biscuits.
• Simple Ingredients: Made from basic ingredients you likely already have in your kitchen.
• Versatile: Ideal for sweet or savory pairings — from jam and butter to sausage gravy or fried chicken.
• Quick to Make: No yeast or long rising times; ready in under an hour from start to finish.
• Perfect for Any Season: Whether it’s spring, summer, fall, or winter, these biscuits make every meal feel special.

The Essentials

• 4 1/2 cups all-purpose flour, well-sifted: The foundation of your biscuit, sifted for lightness and even mixing.
• 1/4 cup granulated sugar: Adds a subtle sweetness that balances the savory notes.
• 2 tablespoons baking powder: Essential for rise and fluffiness.
• 2 1/2 teaspoons sea salt: Enhances all the flavors and provides seasoning.
• 1 teaspoon baking soda: Works with the acidity in buttermilk for extra lift.
• 1/2 cup butter, divided (half cold, half melted): Cold butter creates flakiness; melted butter brushed on top adds golden color and richness.
• 1/3 cup butter-flavored vegetable shortening, cold: Helps maintain the biscuit’s shape and tenderness.
• 2 cups cold buttermilk: Adds moisture and a slight tang that makes these biscuits stand out.

Hardware & Gadgets

• Large mixing bowl: To mix your dry and wet ingredients comfortably.
• Pastry cutter or two forks: For cutting cold butter and shortening into the flour for flaky layers.
• Baking sheet: To bake your biscuits evenly.
• Bench scraper or large spoon: Helpful for handling sticky dough.
• Wire rack: For cooling biscuits without sogginess.
• Pastry brush: For brushing melted butter on top to achieve that irresistible golden crust.
• Measuring cups and spoons: To ensure recipe accuracy.

Mastering Cathead Biscuits: How-To

Step 1: Preheat and Prepare

Set your oven to 425°F (220°C) to get it hot and ready for baking. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Step 2: Mix the Dry Ingredients

In your large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, sea salt, and baking soda. This ensures even distribution of the leavening agents and salt throughout the flour.

Step 3: Cut in the Butter and Shortening

Using a pastry cutter or two forks, cut the cold butter (half of the 1/2 cup) and the cold butter-flavored vegetable shortening into the dry ingredients. Work quickly to create pea-sized lumps. These pockets of fat will produce the biscuit’s flaky texture.

Step 4: Add the Buttermilk

Pour the cold buttermilk into the flour mixture and stir gently with a spoon or spatula until just combined. Avoid overmixing — the dough will be slightly sticky and shaggy.

Step 5: Fold and Shape the Dough

Turn the dough out onto a lightly floured surface. Fold the dough over itself 3–4 times to build layers, then pat it into a thick rectangle about 1 to 1 1/2 inches tall. This folding step is key to creating flaky biscuits.

Step 6: Cut the Biscuits

Using a large biscuit cutter or a sturdy glass, cut out large rounds about 3 1/2 to 4 inches in diameter—the signature size of Cathead Biscuits. Avoid twisting the cutter to keep edges sharp, which helps with rise.

Step 7: Bake and Butter

Place the biscuit rounds on your prepared baking sheet, spaced about 1 to 2 inches apart. Bake for 15–18 minutes until the tops are golden brown. As soon as they come out of the oven, brush them generously with the melted butter for a rich, glossy finish.

Step 8: Cool Slightly and Serve

Transfer the biscuits to a wire rack and let them cool for a few minutes. Serve warm with your favorite accompaniments and enjoy!

Spring–Summer–Fall–Winter Ideas

• Spring: Serve with fresh strawberry jam and whipped honey butter for a bright, seasonal touch.
• Summer: Pair with chilled buttermilk and a heaping spoonful of peach preserves, or use as a base for a fried green tomato sandwich.
• Fall: Spoon over savory sausage gravy or alongside a bowl of hearty chili for cozy comfort food.
• Winter: Warm with melting butter and drizzle maple syrup on top, or use as a base for a breakfast sandwich stacked with eggs and cheese.

Recipe Notes & Chef’s Commentary

• Flour Matters: Make sure to sift your all-purpose flour well to avoid dense biscuits.
• Cold Fats Are Key: Keeping your butter and shortening cold ensures flakiness; warm fats will create dense biscuits.
• Buttermilk Substitute: If you don’t have buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar, let it sit for 5 minutes to curdle.
• Cutting the Dough: Resist twisting the cutter as it seals the edges and prevents rise.
• Make It Your Own: For a twist, you can bake these alongside Zucchini Parmesan Biscuits Drop Style for a veggie-packed side.

Make Ahead Like a Pro

These Cathead Biscuits can be prepped ahead of time for busy mornings or gatherings. After cutting the biscuits, arrange them on a baking sheet and flash freeze for about an hour. Then transfer to a freezer-safe bag or container. When ready to bake, place frozen biscuits straight onto the baking sheet and add a few extra minutes to the baking time. This way, you have freshly baked biscuits anytime without the hassle.

Quick Questions

Can I use all butter instead of shortening?

Yes, you can substitute all the shortening with cold butter if you prefer. The biscuits will still be delicious but may be slightly less tender. The combination of butter and shortening provides the best balance of flavor and texture.

Why are my biscuits dense instead of fluffy?

Common reasons include overmixing the dough, cutting the dough too thin, or using warm butter. Be gentle when mixing, keep fats cold, and cut thick biscuit rounds to get that perfect rise and fluffiness.

Can I make these biscuits dairy-free?

Absolutely! Substitute the butter and buttermilk with dairy-free alternatives like vegan butter and a plant-based milk mixed with lemon juice to mimic buttermilk’s acidity.

How do I store leftover biscuits?

Store cooled biscuits in an airtight container at room temperature for up to two days. For longer storage, freeze them in a sealed bag. Reheat in the oven to restore crispness.

Reader Favorites

• Zucchini Parmesan Biscuits Drop Style — a flavorful veggie-forward biscuit with a cheesy twist.
• Texas Roadhouse Rolls — soft, buttery rolls perfect for dinner tables and celebrations.

Ready, Set, Cook

There’s nothing quite like the smell of warm, freshly baked Cathead Biscuits wafting through your kitchen. With a little patience and these easy-to-follow steps, you can master a recipe that yields impressive, bakery-quality biscuits every time. Whether you’re serving them stacked high with eggs and bacon or slathered with jam and butter, these biscuits promise comfort and satisfaction in every bite. So grab your ingredients, preheat that oven, and get ready to enjoy the best biscuits you’ve ever made!

Share on Pinterest