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These giant, fluffy drop biscuits are a Southern classic for a reason. With a tender crumb and a golden-brown top, they're perfect for sopping up gravy or slathering with butter and jam. No rolling or cutting required!
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until thoroughly combined. This ensures the leavening is evenly distributed.
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly to prevent the butter from melting.
Pour the cold buttermilk into the flour mixture all at once. Use a fork or a rubber spatula to gently stir until a shaggy, sticky dough forms. Stop mixing as soon as the dry ingredients are moistened; do not overmix.
Using a large spoon or a 1/3-cup ice cream scoop, drop 12 generous mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the biscuits are tall, fluffy, and golden brown on top. A toothpick inserted into the center should come out clean.
As soon as the biscuits come out of the oven, immediately brush the tops with the 2 tablespoons of melted butter. Serve warm.
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These giant, fluffy drop biscuits are a Southern classic for a reason. With a tender crumb and a golden-brown top, they're perfect for sopping up gravy or slathering with butter and jam. No rolling or cutting required!
This southern recipe takes 25 minutes to prepare and yields 6 servings. At 352.48 calories per serving with 6.88g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or side.
Fold in 1 cup of shredded sharp cheddar cheese and 2 tablespoons of chopped fresh chives along with the buttermilk.
Add 1 teaspoon of garlic powder and 1 tablespoon of mixed dried herbs (like rosemary and thyme) to the dry ingredients. Brush the finished biscuits with garlic-infused melted butter.
Increase the sugar in the dough to 3 tablespoons. Before baking, sprinkle the tops with a mixture of cinnamon and sugar for a sweet, crunchy crust.
The refined carbohydrates from the all-purpose flour provide a rapid source of energy, making these biscuits a satisfying component of a hearty breakfast or meal.
Buttermilk is a good source of calcium, a mineral that is essential for maintaining strong bones and teeth, as well as proper muscle function.
As a classic comfort food, these warm, soft biscuits can provide a sense of satisfaction and well-being, contributing to mental and emotional health when enjoyed as part of a balanced lifestyle.
They get their name from their size and shape. These large, rustic drop biscuits are said to be about the size of a cat's head.
A single Cathead Biscuit, based on this recipe making 12, contains approximately 210-230 calories, primarily from carbohydrates and fat.
Cathead Biscuits are a traditional comfort food and are best enjoyed in moderation. They are high in refined carbohydrates and saturated fat. They are not considered a health food but can be part of a balanced diet as an occasional treat.
Buttermilk is highly recommended for its acidity, which reacts with the baking powder to create a tender, fluffy texture. If you don't have any, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5-10 minutes.
The most common reason for tough biscuits is overworking the dough. Mix just until the ingredients are combined. Another reason could be that your butter or buttermilk was not cold enough.
It's not recommended to make the dough ahead of time, as the baking powder will start to react with the buttermilk immediately. For the best rise, bake the biscuits right after mixing the dough.