If you’re a fan of Southern comfort food, then this Cathead Biscuit Recipe is a must-try! These biscuits are large, fluffy, and perfect for any meal. The name “cathead” comes from their size, which is traditionally as big as a cat’s head. Whether served with butter, gravy, or jam, cathead biscuits are a simple yet satisfying dish that you’ll love.
Why You’ll Love This Recipe
- Easy to make: With just a few basic ingredients, you can have these biscuits ready in no time.
- Soft and flaky: The cold butter gives them a soft interior and a perfectly crispy exterior.
- Great for any occasion: Serve them at breakfast, lunch, or dinner—they’re versatile!
Ingredients for Cathead Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter or shortening (cut into small pieces)
- 1 cup buttermilk
Directions
Prepare the Dry Ingredients
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, and salt. Whisk together to evenly distribute the ingredients.
Incorporate the Butter
- Using a pastry cutter or your hands, cut the cold butter into the flour mixture until it resembles coarse crumbs. Be careful not to overmix.
- Slowly pour in the buttermilk, stirring just until the dough begins to come together.
Shape the Biscuits
- Scoop large portions of dough (about 1/4 cup each) and place them onto the prepared baking sheet.
- Gently pat the dough into round shapes. The biscuits should be rough and rustic—no need for perfection!
Bake
- Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown.
- Let the biscuits cool slightly before serving.
Serve
- Serve warm with butter, honey, or your favorite gravy for an authentic Southern meal.
Tips for the Best Cathead Biscuits
- Keep the butter cold: Cold butter helps create a flakier texture.
- Don’t overwork the dough: Stir the dough just enough to bring it together. Overmixing can lead to tougher biscuits.
- Add a twist: Mix in shredded cheddar or fresh herbs for a flavorful variation.
Serving Suggestions
- With sausage gravy: A classic pairing, cathead biscuits are perfect for mopping up rich, creamy sausage gravy.
- Topped with jam: For a sweet option, top the biscuits with your favorite jam or honey.
- Sandwiches: Use these biscuits as the base for breakfast sandwiches with eggs, cheese, and bacon.
For more Southern-style recipes, you might also like:
- Pumpkin Bread Pudding, a perfect dessert for fall.
- Bacon-Wrapped Dill Pickles, for a unique appetizer.
Frequently Asked Questions (FAQ)
1. Can I freeze these biscuits?
Yes, you can freeze the biscuits after baking. Once cooled, place them in an airtight container or freezer bag and store for up to 3 months. Reheat in the oven for the best texture.
2. What can I substitute for buttermilk?
If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
3. How do I store leftovers?
Store leftover biscuits in an airtight container at room temperature for up to 3 days. To reheat, pop them in the oven for a few minutes to refresh the texture.
Conclusion: A Southern Staple for Any Meal
This Cathead Biscuit Recipe is a simple, delicious way to bring a taste of the South to your table. With their flaky, buttery layers and rustic charm, these biscuits are sure to become a favorite in your home.