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Cathead Biscuits

These Cathead Biscuits are giant, flaky, and buttery—perfect for any meal and easy to make with simple pantry staples.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Breakfast, Side Dish
Cuisine: Southern
Keyword: Biscuits, Buttery, Easy, Flaky, Quick
Servings: 8 servings

Ingredients

  • 4 1/2 cups all-purpose flour well-sifted
  • 1/4 cup granulated sugar
  • 2 tablespoons baking powder
  • 2 1/2 teaspoons sea salt
  • 1 teaspoon baking soda
  • 1/4 cup butter cold, half of the 1/2 cup
  • 1/3 cup butter-flavored vegetable shortening cold
  • 1/4 cup butter melted, half of the 1/2 cup, for brushing on top
  • 2 cups buttermilk cold

Instructions

  • Set your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it.
  • In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, sea salt, and baking soda to evenly distribute the ingredients.
  • Use a pastry cutter or two forks to cut the cold butter (half of the 1/2 cup) and cold butter-flavored vegetable shortening into the dry ingredients until pea-sized lumps form.
  • Pour the cold buttermilk into the flour mixture and stir gently with a spoon or spatula until just combined; the dough will be slightly sticky and shaggy.
  • Turn the dough onto a lightly floured surface and fold it over itself 3–4 times to build layers, then pat into a thick rectangle about 1 to 1 1/2 inches tall.
  • Using a large biscuit cutter or sturdy glass, cut out rounds about 3 1/2 to 4 inches in diameter without twisting to keep edges sharp.
  • Place biscuit rounds on the prepared baking sheet about 1 to 2 inches apart and bake for 15–18 minutes until golden brown.
  • Brush the hot biscuits generously with melted butter for a rich, glossy finish.
  • Transfer biscuits to a wire rack to cool slightly before serving warm with your favorite accompaniments.

Equipment

  • Large Mixing Bowl
  • Pastry cutter or two forks
  • Baking Sheet
  • Bench scraper or large spoon
  • Wire Rack
  • Pastry brush
  • Measuring Cups and Spoons

Notes

  • Keep butter and shortening cold to ensure flaky texture and avoid dense biscuits.
  • If you don't have buttermilk, substitute with 2 cups milk plus 2 tablespoons lemon juice or vinegar, let sit 5 minutes.
  • Do not twist the biscuit cutter when cutting to maintain sharp edges and better rise.
  • Biscuits can be flash frozen after cutting; bake from frozen with a few extra minutes in the oven.
  • For a dairy-free option, use vegan butter and plant-based milk with lemon juice to mimic buttermilk acidity.