Cathead Biscuits: The Classic Southern Giant Biscuits
Cathead Biscuits are large, fluffy Southern-style biscuits made with flour, buttermilk, and butter or shortening. Their rustic appearance and tender interior make them a favorite accompaniment to breakfast and dinner meals. Traditionally hand-shaped rather than cut, these oversized biscuits are known for their rich flavor and soft texture. They pair beautifully with sausage gravy, butter, honey, jams, and Southern meats. As a classic example of Southern comfort food, Cathead Biscuits continue to be enjoyed by families seeking authentic homemade baking and timeless Southern flavor.
Ingredients
- 4 cups self-rising flour
- ½ cup cold unsalted butter, cubed
- ¼ cup vegetable shortening
- 2 cups cold buttermilk
- 2 tablespoons melted butter for brushing
Instructions
- Preheat the oven to 450°F (230°C).
- Lightly grease a baking sheet or cast-iron skillet.
- Place self-rising flour in a large mixing bowl.
- Cut in the cold butter and shortening until the mixture resembles coarse crumbs.
- Gradually add the cold buttermilk.
- Stir gently until a soft dough forms.
- Turn the dough onto a lightly floured surface.
- Divide the dough into 8 large portions.
- Shape each portion into a rustic round biscuit.
- Place biscuits slightly touching on the baking sheet.
- Bake for 15–18 minutes until golden brown.
- Brush with melted butter immediately after baking.
- Serve warm.
Notes
- Cold butter helps create flaky layers.
- Do not overwork the dough.
- Self-rising flour simplifies the recipe.
- Buttermilk adds tenderness and flavor.
- Cast-iron skillets promote even baking.
- Biscuits rise higher when placed close together.
- Serve fresh for best results.
- Leftovers can be reheated easily.