Cathead Biscuits: The Fluffy Southern Staple

Recipe Introduction: Cathead Biscuits – Bigger IS Better

Ever had a craving for something truly comforting? something that just screams southern hospitality? well, look no further, y'all! we're diving headfirst into the world of cathead biscuits .

Honestly, what's not to love?

What Are Cathead Biscuits Anyway?

Cathead biscuits are these gloriously oversized, light and fluffy biscuits. they're traditionally southern. think of them as regular biscuits but, well, bigger! they are so big like a cat's head!.

They are perfect for smothering with gravy or just slathering with butter.

These southern biscuits recipe originate, as you might guess, in the south. they're a staple at countless family gatherings. it's comfort food at its finest.

This easy cathead biscuit recipe is beginner-friendly. it takes around 45 minutes from start to finish. this recipe makes about 6-8 biscuits, perfect for sharing.

Why You'll Go Wild for These Biscuits

One major bonus? these fluffy biscuits recipe are seriously satisfying. i mean, who doesn't love a big, homemade biscuits recipe ? they're fantastic for breakfast, brunch, or as a side dish for supper.

The unique size is what makes these so special. also i am very addicted to biscuits!

These Buttermilk biscuits bring back memories of my grandma's kitchen. There was always a batch baking. These cat head biscuit recipe remind me of her every single time I bake them.

Ready to get baking? Let's gather our ingredients!

Cathead Biscuits: The Fluffy Southern Staple Recipe Card

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Preparation time:20 Mins

Cooking time:20 Mins

Servings:6-8 biscuits

Ingredients:

• 4 cups (480g) all-purpose flour, plus more for dusting
• 1 tablespoon (12g) baking powder
• 1 teaspoon (6g) baking soda
• 1 teaspoon (6g) salt
• 1 cup (2 sticks, 226g) unsalted butter, very cold and cut into cubes
• 1 ¾ cups (414ml) buttermilk, very cold
• 2 tablespoons (30ml) melted unsalted butter

Instructions:

• Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper (if using).
• In a large bowl, whisk together flour, baking powder, baking soda, and salt.
• Using a bench scraper or pastry blender, cut the cold butter into the flour mixture until the mixture resembles coarse crumbs with pea-sized pieces of butter. Don't overmix! We want those little butter pockets.
• Gradually add the cold buttermilk to the flour mixture, stirring gently until just combined. The dough will be shaggy. Resist the urge to overmix. A little lumpy is okay!
• Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick rectangle. Using a sharp knife or biscuit cutter, cut out biscuits. Avoid twisting the cutter, which seals the edges and prevents rising.
• Place the biscuits on the prepared baking sheet, about 1 inch apart. Brush the tops with melted butter (optional, for a golden crust).
• Bake for 18-22 minutes, or until the biscuits are golden brown and cooked through. The internal temperature should reach around 200°F (93°C).
• Let the biscuits cool slightly on the baking sheet before serving. Best enjoyed warm!

Nutrition Facts

Calories:350 calories

Fat:20g

Fiber:0g

Recipe Info

Category:Biscuit

Cuisine:Southern

Ingredients & Equipment: Let's Get This Biscuit Party Started!

Okay, y'all! before we dive headfirst into making these incredible cathead biscuits , let's gather our supplies. it's like prepping for a gig with dolly parton – gotta have the right gear, you know? honestly, it’s way easier than you think.

Main Ingredients: The Building Blocks of Biscuit Bliss

Here's your list of what we need. Get ready to whip up the best Southern biscuits recipe ever!

• All-purpose flour: 4 cups (480g) , plus extra for dusting. Look for unbleached – it just tastes better, alright?
• Baking powder: 1 tablespoon (12g) . Make sure it’s fresh or your biscuits will be flatter than a pancake (no offense to pancakes, bless their hearts).
• Baking soda: 1 teaspoon (6g) . Adds a little extra lift and that lovely tang.
• Salt: 1 teaspoon (6g) . Balances the sweetness and brings out all the flavors.
• Unsalted butter: 1 cup (2 sticks, 226g) , super cold and cubed. This is KEY. The colder, the better. Think "just came from the freezer" cold. Quality matters here – splurge on some good butter.
• Buttermilk: 1 ¾ cups (414ml) , also ice-cold. Buttermilk is what makes these buttermilk biscuits so darn tender.

Seasoning Notes: A Little Something Extra

This easy cathead biscuit recipe is great on its own.

• Essential spice combinations: A pinch of nutmeg is nice for that cozy vibe.
• Flavor enhancers and aromatics: Garlic powder is great to give it some flavor!
• Quick substitution options: If you don’t have buttermilk, just add a tablespoon of lemon juice to regular milk and let it sit for a few minutes. Voila!

Equipment Needed: Keep It Simple, Sweetie

You really don't need fancy equipment to get these cathead biscuits perfect. This homemade biscuits recipe is so simple.

• Large mixing bowl: For mixing all of our ingredients.
• Bench scraper or pastry blender: To cut in the butter. If you don't have either, forks will do the trick, or even your fingers.
• Baking sheet: To bake those fluffy, gorgeous biscuits.
• Parchment paper: Optional, but makes cleanup a breeze.

Cranking Out Killer Cathead Biscuits

Right, so you wanna learn how to make cathead biscuits ? honestly, these ain’t your average boring biscuits. these are honkin' huge, fluffy, and just scream southern comfort! i remember the first time i tried making them, i thought, "oh my gosh, this is gonna be a disaster!" but trust me, even if you're a bit of a klutz in the kitchen, you can nail this cathead biscuits recipe .

Prep Like a Pro

Before we dive in, mise en place is your best friend. get all your ingredients measured out. chop that cold butter.

Have everything ready to roll. this easy cathead biscuit recipe is simple, but speed is key. cold ingredients are crucial, so don't let that butter get melty! also, a quick reminder - never lick your fingers then stick them back in the flour.

My grandma would tan my hide.

The Biscuit Boogie: Step-by-Step

Okay, let's get started!

1. Preheat your oven to 450° F ( 232° C) . Get that baking sheet ready too. Parchment paper makes cleanup a breeze.
2. Whisk together 4 cups (480g) all-purpose flour , 1 tablespoon (12g) baking powder , 1 teaspoon (6g) baking soda , and 1 teaspoon (6g) salt . Gotta get those dry ingredients playing nicely together.
3. Cut in 1 cup (2 sticks, 226g) of COLD butter using a bench scraper or pastry blender. Aim for coarse crumbs. Don't overmix! We want little pockets of butter for flakiness.
4. Gently stir in 1 ¾ cups (414ml) of COLD buttermilk . The dough will look shaggy. That's perfect!
5. Pat the dough into a 1-inch thick rectangle on a floured surface. Cut out your cathead biscuits with a knife.
6. Place them on the baking sheet, about 1 inch apart. Don't overcrowd them!
7. Bake for 18- 22 minutes , until golden brown. Aim for an internal temp of 200° F ( 93° C) .
8. Let them cool slightly before devouring!

Pro Tips and Tricks

Here's a secret weapon. freeze the biscuits for 15 minutes before baking. this guarantees an even rise and extra flakiness, making these truly the fluffy biscuit recipe of your dreams.

Also, resist the urge to twist your biscuit cutter! it seals the edges and prevents them from rising properly. i learned that the hard way.

Trust me.

A common mistake? Overmixing. Handle that dough like it's precious cargo. Now you have got to master this Southern biscuits recipe .

For extra flavor, try adding some shredded cheddar. A cat head biscuit recipe is just a canvas for flavor.

Recipe Notes: Nailing Those Cathead Biscuits

Alright y'all, before you dive headfirst into making these glorious cathead biscuits recipe , let’s chat about a few things that'll take them from "meh" to "oh my gosh!".

Trust me, these cathead biscuits are worth the effort.

Serving Suggestions: Dress 'Em Up!

So, you’ve got these beauties fresh out of the oven. now what? for plating, keep it simple. a rustic basket or a vintage plate looks charming.

Honestly, just pile 'em high and let people dig in.

Sausage gravy is a must for a true southern experience. honey and butter? classic and always a winner. feeling fancy? try them with some homemade jam, or alongside fried chicken for the ultimate comfort meal.

And don't forget a big glass of sweet tea!

Storage Tips: Keep the Love Alive

Listen, fresh is always best, but life happens. If you have leftovers, here's the lowdown.

• Refrigeration: Store cooled homemade biscuits recipe in an airtight container for up to 3 days.
• Freezing: Freeze baked biscuits for up to 2 months. Wrap them individually in plastic wrap, then place them in a freezer bag.
• Reheating: For refrigerated biscuits, microwave for 30 seconds or reheat in a 350° F ( 175° C) oven for 5- 10 minutes. For frozen biscuits, thaw completely before reheating.

Variations: Make 'Em Your Own!

Want to mix it up? I get it! Here are a few ideas.

• Dietary Adaptation: Gluten-free cathead biscuits are totally doable! Just use a 1:1 gluten-free flour blend. Also check that your baking powder is gluten-free certified.
• Seasonal Swaps: In the fall, try adding a sprinkle of cinnamon or nutmeg to the dry ingredients. You could even use pumpkin puree in place of some of the buttermilk for Southern biscuits recipe with a seasonal twist!

Nutrition Basics: The Good Stuff

Okay, let’s be real, these easy cathead biscuit recipe aren't exactly health food. but everything is fine in moderation. each biscuit has roughly 350 calories , 6g protein , 20g fat , and 40g carbohydrates .

They provide energy and some protein, plus a whole lot of southern comfort. but the benefits are, a happy soul.

So go on, give these fluffy biscuit recipe a try. This cat head biscuit recipe is easier than you think, and you’ll have everyone singing your praises. You've got this!