Cathead biscuits are a beloved staple of Southern cuisine, known for their size, tenderness, and buttery flavor. These biscuits are larger than most, hence the name 'cathead,' which evokes the size of a cat's head. Originating from the kitchens of Southern homes, this recipe reflects a tradition that celebrates comfort and simplicity, making it perfect for breakfast or any meal of the day. The rich, flaky biscuit dough comes together quickly, ensuring you can enjoy warm, homemade biscuits without spending hours in the kitchen.
Ingredients
Scale:
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk, room temperature
1 cup unsalted butter, melted (plus extra for brushing)
Instructions
Preheat the oven to 450°F (230°C).
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Create a well in the center of the dry ingredients and pour in the buttermilk and melted butter. Gently mix until just combined.
Turn the dough out onto a floured surface and pat it into a rectangle about 1 inch thick. Cut out large rounds of dough, about 3-4 inches in diameter.
Brush the tops of the biscuits with melted butter.
Bake the biscuits in the preheated oven for 12-15 minutes or until p￭ up and golden brown on top.
Remove the biscuits from the oven and let them cool slightly on a wire rack before serving.
