Let’s talk Cathead Biscuits, and let me just say, they’re as fun to make as they are to eat!! These aren’t your run-of-the-mill, pop-out-a-can biscuits. We’re going full-on homemade, with a buttery goodness and a fluffiness that’ll make your heart sing. The best part about these cathead biscuits? You probably have all the ingredients in your pantry already, and there’s no fancy equipment needed! No rolling pin, no biscuit cutter – just your hands and a good ol’ measuring cup. Easy peasy!!
This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
Drop your email below, and this delicious recipe will slide right into your inbox! Plus, you’ll get all the latest updates and goodies from Grandbaby Cakes.
In any Southern home, biscuits are more than just a side dish. They’re a beloved tradition, a comfort food that’s been passed down through generations. And these cathead buttermilk biscuits? They’re THE cream of the crop!!
The name “Cathead” comes from their size – big as a cat’s head! And trust me, they live up to their name in size. Imagine taking a bite of the most delicious, buttery, and tender biscuit you’ve ever had… That’s exactly what you’re in for with these golden beauties. Plus, cathead biscuits are perfect for slathering with butter, drowning in gravy, or just enjoying as they are, fresh outta the oven. You really need to try ‘em for yourself, so let’s stop the talking and let’s get baking!
The Heart & Soul Of Cathead Biscuits
Cuisine Inspiration: Southern
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Buttery and rich
Skill Level: Beginner
Sweet Spots
- Jaw-Dropping Texture and Flavor: The first bite will say it all. I’m talking about the best contrast between a lightly crisp exterior and a soft, fluffy interior. And the flavor…boo let me tell you! Pure buttery bliss that melts in your mouth with each bite!
- Simple, Pantry-Friendly Ingredients: These cathead biscuits are whipped up with everyday ingredients – flour, butter, buttermilk, a bit of sugar, and some leavening agents. No need for a special trip to the store here!
- They Go With Just About Everything: Seriously, what don’t these biscuits pair well with? Slather them with butter, drizzle ’em with honey, or enjoy them plain right out of the oven. They’re the perfect sidekick to any meal!
- Quick and Easy Prep: These are essentially drop biscuits, meaning you just mix up the dough and drop them on the pan. No rolling, no cutting – just easy, delicious biscuits in a jiffy.
Ingredients To Make Cathead Biscuits
- Melted Unsalted Butter: A dab of melted butter to prep your pan not only makes sure your biscuits glide out with ease but also adds some extra buttery goodness to the bottoms and sides.
- All-Purpose Flour: The foundation of any good cathead biscuit, all-purpose flour gives the perfect balance of softness and structure.
- Kosher Salt: A pinch of salt is crucial in baking. It brings out the best in all the other ingredients, making sure the biscuits end up flavorful, not bland.
- Granulated Sugar: Just a touch of sugar – not enough to make ’em sweet, but just right to enhance the flavors and give a little golden color to your biscuits.
- Baking Powder & Baking Soda: These are your leavening agents, the magic behind the rise. They work together to make sure your cathead biscuits are light, fluffy, and perfectly risen.
- Cold, Cubed Unsalted Butter: Cold butter is the MVP for biscuit-making. It creates those lovely, flaky layers as it melts in the oven. Plus, it adds that rich, buttery taste we all love!
- Buttermilk: This is the Southern biscuit’s secret (well, not too secret) weapon! Buttermilk reacts with the leaveners for lift and adds a tangy depth to the flavor. Also, its acidity tenderizes the dough for extra softness.
How To Make Cathead Biscuits
If you’re thinking that making homemade biscuits is a challenge, let me tell you, this recipe is here to change your mind! These cathead biscuits are surprisingly easy to whip up, even for beginners. And remember, for the full, detailed steps, just mosey on down to the recipe card below!
Step 1: Prep The Cake Pan
- Prep a 9-inch cake pan by brushing it with butter over the bottom and sides.
Step 2: Make The Batter
- Add flour, salt, sugar, baking powder, and baking soda to a large bowl and mix together.
- Add in cold cubed butter.
- Using two forks or a pastry blender, cut butter into the flour until all the butter is coated, and the butter is about the size of peas.
- Add in buttermilk and mix using a spatula.
- Keep mixing until just combined and most of the flour is absorbed.
- Divide dough into eighths using a ½ cup measure.
Step 3: Scoop And Bake The Biscuits
- Scoop dough into the prepared pan.
- Bake until the tops are craggy and deep golden brown.
Tips For Making The Best Cathead Buttermilk Biscuits
- Don’t Overwork the Dough: This is VERY important, y’all. When you’re mixing your biscuit dough, be gentle. Overmixing can melt the butter, leading to tough biscuits. So just mix until everything’s combined – no more.
- Use a Deep Cake Pan: For those perfectly golden and crispy edges, bake your biscuits in a deep cake pan. This helps them support each other as they rise, leading to that perfectly tall, cathead size.
- Keep Everything Cold: The secret to flaky, tender biscuits is keeping your ingredients cold. Use cold butter and buttermilk, and if the dough feels warm after mixing, pop it in the fridge for a few minutes. This helps keep those bits of butter intact!
- Sift Your Flour for Extra Fluffiness: For even lighter and fluffier biscuits, take a minute to sift your flour. This aerates the flour, making sure your biscuits rise to their full potential.
Popular Substitutions & Additions
- Cheesy Delight: Who doesn’t love a bit of cheese in their biscuits? Stir in some grated sharp cheddar, pepper jack, or your favorite cheese into the batter for a savory twist. It’ll make the biscuits even more irresistible!
- Sweet Additions: For a sweeter take, try adding a handful of dried cranberries or blueberries to the dough. This will give your biscuits a burst of fruity sweetness and make ’em a hit at breakfast or brunch.
- Butter & Shortening Combo: Traditionally, these cathead biscuits are made without shortening. But if you want them even flakier, you can add a bit of shortening. Try replacing half of the butter with Crisco and see how beautifully tender your biscuits turn out!
- Bacon-Infused Biscuits: For all you bacon lovers out there, fold in some chopped cooked bacon into the batter for a smoky, meaty twist. Also, that crunchy texture in each bite? Absolutely addictive!
- Herby Goodness: Add a burst of flavor by mixing in fresh or dried herbs like rosemary, thyme, or chives. It’ll give your cathead biscuits a lovely aromatic touch that’s great for pairing with soups or stews.
What To Serve With Fluffy Cathead Biscuits
- Butter and Honey: Take your biscuits to the next level by mixing together some soft, creamy butter with a drizzle of sweet honey. This heavenly combo creates a spread that’s both rich and sweet, perfect for slathering on a warm biscuit.
- Hearty Gravy: In true Southern style, smother those biscuits in a rich, hearty gravy. Whether it’s brown gravy or a rich, creamy chicken gravy, the biscuits absorb ALL that saucy goodness!
- With Your Favorite Stews and Soups: Cathead Biscuits are the perfect companion to a bowl of hearty beef stew or comforting chicken noodle soup. They’re great for dunking and soaking up all those delicious flavors!
- Jams and Jellies: For a sweeter pairing, try these biscuits with your favorite jams and jellies. From a classic strawberry jam to a zesty orange marmalade or a homemade blackberry jelly, the possibilities are endless.
- Breakfast Spread: Serve these biscuits as part of a classic Southern breakfast! Think eggs, bacon, sausage, hash browns and grits. Plus, they’re the ultimate vessel for mopping up egg yolks or creating a breakfast sandwich.
How To Store & Reheat Cathead Biscuits
To keep these fluffy cathead biscuits fresh after baking, let them cool completely and then store them in an airtight container or wrap them up tightly in plastic wrap or aluminum foil. You can leave them on the countertop if you’re planning to eat them within a day or two, or pop them in the fridge if you need them to last a bit longer.
When you’re ready to enjoy a biscuit or two again, the best way to reheat them is in the oven. Preheat your oven to 350°F and warm them for about 5-10 minutes, or until they’re heated through and crisp on the outside.
How Long Will Cathead Biscuits Last In The Fridge?
On the countertop, your Cathead Biscuits will stay fresh for about 1-2 days. In the fridge, they can last up to a week. Just make sure they’re stored properly!
Can I Freeze This Cathead Biscuits Recipe?
Absolutely boos! If you’ve got more biscuits than you can handle right away, freezing is a great option. Wrap each biscuit individually in plastic wrap and then put them in a freezer bag. They’ll stay fresh in the freezer for up to 3 months. To reheat, you can either thaw it at room temperature or pop it straight into the oven from the freezer, adding a few extra minutes to the reheating time.
Frequently Asked Questions
No buttermilk, no problem! Just mix 1 tablespoon of lemon juice or white vinegar with enough milk to make one cup. Let it sit for about 5 minutes, and you’ve got yourself a great DIY buttermilk alternative that’ll work just fine in this (and any) recipe.
Flat biscuits can happen for a few reasons. The most common culprits are overworking the dough or not using cold enough butter and buttermilk. Remember, the key is to handle the dough as little as possible and keep your ingredients cold to ensure those beautiful, flaky layers.
Yes!! You can prepare the dough and store it in the fridge for a few hours before baking. Just make sure to keep it covered so it doesn’t dry out.
There’s nothing wrong with opening a can of Pillsbury biscuits once in a while, but y’all… Nothing compares to a buttery homemade biscuit straight out of the oven. It’s a staple in any Southern home! And I’m sure that after you try this Cathead Biscuits recipe, it will become a staple in your home too.
More Biscuits Recipes
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Cathead Biscuits
Email This Recipe
Enter your email and this recipe will arrive in your inbox! You’ll also get updates on the latest posts and more from Grandbaby Cakes.
Equipment
Ingredients
- 1 tablespoon unsalted butter melted
- 3 cups all-purpose flour
- 1 ¼ teaspoon kosher salt
- 2 teaspoons granulated sugar
- 1 ½ tablespoons baking powder
- 3/4 teaspoon baking soda
- 1 cup unsalted butter cold, cubed
- 1 ¾ cup buttermilk cold
Instructions
- Preheat oven to 425F. Place rack in middle position. Prep 9-inch cake pan by brushing with 1 tablespoon butter over bottom and sides.
- In a large bowl, mix together, flour, salt, sugar, baking powder, and baking soda. Add in cold cubed butter. Using two forks or a pastry blender, cut butter into the flour until all the butter is coated, and the butter is about the size of peas.
- Using a spatula, mix in buttermilk until just combined and most of the flour is absorbed.
- Divide dough into eighths and using a ½ cup measure, scoop dough into prepared pan.
- Bake until the tops are craggy and deep golden brown, about 22-25 minutes.
Notes
- Don’t Overwork the Dough: This is VERY important, y’all. When you’re mixing your biscuit dough, be gentle. Overmixing can melt the butter, leading to tough biscuits. So just mix until everything’s combined – no more.
- Use a Deep Cake Pan: For those perfectly golden and crispy edges, bake your biscuits in a deep cake pan. This helps them support each other as they rise, leading to that perfectly tall, cathead size.
- Keep Everything Cold: The secret to flaky, tender biscuits is keeping your ingredients cold. Use cold butter and buttermilk, and if the dough feels warm after mixing, pop it in the fridge for a few minutes. This helps keep those bits of butter intact!
- Sift Your Flour for Extra Fluffiness: For even lighter and fluffier biscuits, take a minute to sift your flour. This aerates the flour, making sure your biscuits rise to their full potential.
pinterest 
facebook 
twitter 
email
Nothing much better than a good biscuit. This is very similar to how I make biscuits but in southeastern Kentucky, we never add sugar to our biscuits. Or cornbread for that matter.
You can leave the sugar out if you prefer!
Absolutely the BEST!!!! And easiest EVER!!!!
These are the most delicious buttermilk biscuits I have ever tried! I made them in kitten head size, hahaha! Delicious and heavenly. I cannot wait to bake them again! Thank you for the recipe.
I haven’t had cathead biscuits in a while but these look really tasty and like the perfect texture and flakiness.
These biscuits are a game-changer – flaky, buttery, and unbelievably easy to make. The step-by-step instructions made the process a breeze, and the result was pure perfection.