Cathead Biscuits

Recipe by Jonathan Brasil
Not Yet Reviewed

Named for their impressive size, cathead biscuits are a Southern tradition, and this recipe is our attempt to recreate a delicious batch we sampled in North Carolina. Whereas some biscuits are flaky and layered thanks to cold butter, in this variation, softened butter is mixed into the flour to create cakey, delicate biscuits with a short, fine crumb. Our Buttermilk Biscuit Flour Blend (and a light touch) will prevent any denseness. They’re perfect for coating in jam, covering in gravy, or devouring as-is. 

Prep
10 mins
Bake
20 to 25 mins
Total
30 mins
Yield
6 large biscuits
A single Cathead Biscuit on a plate - select to zoom
A single Cathead Biscuit on a plate - select to zoom
Cathead Biscuits on a serving tray - select to zoom

Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat oven to 425°F with a rack in the upper third. Lightly grease a baking sheet, or line with parchment. 

  2. Place the biscuit flour and butter in a medium bowl, tossing to coat. Work the butter into the flour until only pieces about the size of raisins remain. 

  3. Add the milk, then stir with a flexible spatula to form a very soft, sticky dough. If the dough seems dry, add additional milk, 1 teaspoon at a time, to the dry flour at the bottom of the bowl. If the dough is very sticky, add additional biscuit flour, 1 teaspoon at a time, until it's just tacky to the touch. Resist the urge to add too much flour; softer dough will cathead biscuits that are more moist.

  4. Using a heaping scone and muffin scoop or a level 1/2-cup measuring cup, scoop six mounds of dough (about 110g each), spaced 2" apart, onto the prepared baking sheet. 

  5. Bake for 20 to 25 minutes, or until the tops and bottoms are golden brown. Remove from oven and immediately brush melted butter over the hot cathead biscuits. Serve warm. 

  6. Store leftover cathead biscuits in an airtight container for up to 24 hours. Before serving, reheat the biscuits in a preheated 350°F oven for 10 minutes, or until warmed through. 

Baker’s Resources