Old-Fashioned Southern Cathead Biscuits – Fluffy, Buttery & Impossibly Tall
These giant cathead biscuits are the pride of Southern baking – named for their impressive size (as big as a cat's head!), they boast golden, buttery tops and an impossibly fluffy, tender crumb inside. Using a blend of cold butter and shortening, plus tangy buttermilk, this from-scratch recipe delivers mile-high biscuits with crispy edges and pillowy centers that practically melt in your mouth.
Equipment
- 12-inch cast iron skillet
- Large mixing bowl
- Pastry cutter or two forks
- Pastry brush
- Wire cooling rack
Ingredients
Dry Ingredients
- 3 cups all-purpose flour sifted, plus extra for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons fine sea salt
- 2 tablespoons granulated sugar
Fats
- 6 tablespoons unsalted butter cold, cut into small cubes
- 1/4 cup vegetable shortening or lard cold
Wet Ingredients
- 1 1/2 cups buttermilk cold, plus more if needed
For Finishing
- 3 tablespoons butter melted, for brushing
Instructions
- Position your oven rack in the center and heat your oven to 450°F. Take your cast iron skillet and generously coat the bottom and sides with about a tablespoon of butter or shortening. Set this aside while you prepare the dough.
- Sift your flour into a large mixing bowl to ensure a light texture. Add the baking powder, baking soda, salt, and sugar directly to the flour. Use a whisk to thoroughly blend these dry ingredients together – this step is crucial for even leavening and tall, uniform biscuits.
- Scatter the cold butter cubes and shortening over the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the fats into the flour until the mixture resembles coarse meal with pea-sized lumps of fat still visible throughout. These fat pockets create steam during baking, which gives you those beautiful flaky layers.
- Create a well in the center of your flour mixture and pour in the cold buttermilk. Using a fork, gently stir from the outside in, folding the flour into the liquid. Stop mixing as soon as a shaggy, sticky dough forms – the dough should look rough and slightly wet. If dry spots remain, drizzle in additional buttermilk one tablespoon at a time.
- Dust your hands generously with flour. Reach into the bowl and pull off a large portion of dough, roughly the size of a tennis ball. Without kneading or compressing, gently shape it into a thick, rustic mound and place it directly in your prepared skillet. Repeat with the remaining dough to form 8 biscuits, arranging them so they just barely touch – this contact helps them rise upward rather than outward.
- Brush the tops of your unbaked biscuits with about half of the melted butter. Transfer the skillet to your preheated oven immediately – working quickly keeps everything cold, which is essential for maximum rise.
- Bake for 18 to 22 minutes, rotating the skillet halfway through if your oven heats unevenly. The biscuits are done when their tops turn a deep golden brown and they have risen dramatically – at least doubling in height. The edges should appear set while the centers may still look slightly soft.
- Remove the skillet from the oven and immediately brush the hot biscuit tops with the remaining melted butter. Allow them to rest in the skillet for 3 to 5 minutes before using a spatula to gently separate and transfer them to a wire rack or serving basket. Serve warm for the ultimate experience.
Nutrition
Calories: 324kcalCarbohydrates: 41gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 39mgSodium: 747mgPotassium: 115mgFiber: 1gSugar: 5gVitamin A: 468IUCalcium: 151mgIron: 2mg
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