Giant & Fluffy Southern Cathead Biscuits
These giant, old-fashioned Southern cathead biscuits are crispy on the outside, incredibly fluffy on the inside, and bake up to the size of a cat's head! Made with simple ingredients like cold buttermilk and plenty of butter, they require zero rolling or cutting; just shape them by hand and drop them into a hot cast-iron skillet!
Servings: 8 Large Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup cold unsalted butter cubed
- 1 cup cold buttermilk
- 2 tablespoons melted butter for brushing
Instructions
- Preheat oven to 450°F. Line a baking sheet with parchment paper or lightly grease a cast-iron skillet.
- In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
- Cut the cold butter into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Pour in the cold buttermilk and stir just until a shaggy dough forms. Do not overmix.
- Turn the dough onto a lightly floured surface and gently pat it into a thick rectangle about 1 inch thick.
- Divide the dough into 8 equal portions and shape each into a rough ball.
- Place the biscuits on the prepared baking sheet with the sides touching for softer edges or spaced apart for crispier sides.
- Bake for 13–15 minutes, or until golden brown on top.
- Remove from the oven and immediately brush with melted butter.
- Serve warm with butter, honey, jam, sausage gravy, or your favorite toppings.