Cathead Biscuits
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!
For 6 servings
7 steps. 15 minutes total.
- 1
Preheat your oven to 425°F (220°C)
- a.Line a large baking sheet with parchment paper or a silicone baking mat.
- 2
Step 2
- a.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.
- 3
Add the cold, cubed butter to the flour mixture
- a.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.
- 4
Pour the cold buttermilk into the flour mixture all at once
- a.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.
- 5
Step 5
- a.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.
- 6
Step 6
- a.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.
- 7
Step 7
- a.As soon as the biscuits come out of the oven, immediately brush the tops with the 2 tablespoons of melted butter. Serve warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The colder, the better! Ensure your butter and buttermilk are straight from the refrigerator. Cold ingredients create steam in the hot oven, which results in flaky layers.
- 2Avoid overworking the dough. A lumpy, slightly wet dough is the secret to a tender, light biscuit. Overmixing develops gluten, which makes biscuits tough.
- 3For taller biscuits, place them closer together on the baking sheet so they support each other as they rise.
- 4Use a spring-loaded ice cream scoop for evenly sized biscuits and easy portioning.
- 5If you don't have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes to curdle before using.
Adapt it for your goals.
Savory Cheddar & Chive
Fold in 1 cup of shredded sharp cheddar cheese and 2 tablespoons of chopped fresh chives along with the buttermilk.
Herbed GarlicHerbed Garlic
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.
Sweet Cinnamon SugarSweet Cinnamon Sugar
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.
Why this is on our healthy list.
Source of Quick Energy
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.
Provides Calcium
Buttermilk is a good source of calcium, a mineral that is essential for maintaining strong bones and teeth, as well as proper muscle function.
Comfort and Satiety
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.
Frequently asked questions
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.