These quick and easy Cathead Biscuits are buttery, tender, and delicious. With a little more than a handful of ingredients and a few minutes, you can have a batch of one of my favorite biscuits in your hot little hands.
You are going to love these tasty, fluffy, big as a cat’s head southern biscuits. Indeed, that is where the name comes from. Get them in the oven almost as fast as you can cut butter in with a pastry knife.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Butter: Unsalted or salted. If using salted butter, cut the added salt to ½ teaspoon.
- Flour: I like using an equal combination of all-purpose flour and cake flour. The cake flour adds a lighter, fluffier, tender crumb to these biscuits.
- Baking soda: You need the baking soda because of the acid in the buttermilk. It reacts with the acid, producing a nice rise.
- Buttermilk: You can save money by making your buttermilk at home: add 1½ tablespoons of lemon juice or white vinegar to a scant 1½ cups of milk, then let it sit for about 5 minutes before using it in the recipe.
How To Make Cathead Biscuits
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the all-purpose flour, cake flour, baking powder, baking soda, salt, and granulated sugar in a large bowl.
- Melt a tablespoon of butter in the cake pan in the oven.
- Cut in the butter with a pastry knife until it resembles pea-sized crumbs. Stir in the buttermilk.
- Drop the dough in large spoonfuls in the pan, barely touching.
- Bake until set and golden brown.
Culinary Techniques
- The dough will be shaggy and sticky. This is exactly as it should be, as this dough is not rolled or cut.
- You can also bake these in a 10-inch cast iron skillet. Don’t forget to melt the butter in the skillet in the oven before adding the biscuit dough.
- After letting the pan cool slightly, invert the biscuits out of the pan to ensure the edges stay crisp.
Perfect Pairings
- Stew: chicken stew, easy hamburger stew, or cowboy stew.
- Chili: cowboy chili, beef chili, or slow cooker turkey chili.
- Soup: meatball soup, Italian sausage soup, or rotisserie chicken noodle soup.
Cathead Biscuits
These quick and easy Cathead Biscuits are buttery, tender, and delicious. With a little more than a handful of ingredients and a few minutes' time, you can have a batch of one of my favorite biscuits in your hot little hands.
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Servings: 7 servings
Calories: 479kcal
Ingredients
- 1½ cups all-purpose flour
- 1½ cups cake flour
- 1½ tablespoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon sea salt
- 2 teaspoons granulated sugar
- 1 tablespoon butter
- 1 cup cold unsalted butter, cubed
- 1½ cups cold buttermilk
Instructions
- Whisk the all-purpose flour, cake flour, baking powder, baking soda, salt, and granulated sugar in a large bowl.
- Preheat oven to 425°F. Melt 1 tablespoon of butter in a 9-inch cake pan in the oven.
- Cut the butter cubes into the flour mixture with a pastry knife until the mixture resembles pea-sized crumbs. Stir in the buttermilk. The dough will be shaggy and sticky.
- Drop the dough into the pan in 7 large spoonfuls. 6 on the outside and 1 in the middle. They will be touching.
- Bake for 24-27 minutes or until golden brown and set. They are done when they reach an internal temperature of 190°F-200°F.
Notes
- Store the biscuits in an airtight container at room temperature for 2-3 days.
- Store in the refrigerator for up to 5 days.
Nutrition
Calories: 479kcal | Carbohydrates: 44g | Protein: 8g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 794mg | Potassium: 134mg | Fiber: 1g | Sugar: 4g | Vitamin A: 946IU | Calcium: 227mg | Iron: 2mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
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