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.

Course bread/other, Breakfast, brunch

Cuisine American, Southern

Keyword cathead biscuit, cathead biscuit recipe, cathead biscuits recipe, how to make cathead biscuits, what are cathead biscuits, what is a cathead biscuit, why are they called cathead biscuits

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 479kcal

Author Beth Pierce

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