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    Home » Recipes » Breads

    Angela @ BakeItWithLove.com · 1 Comment

    Cathead Biscuits

    Jump to Recipe
    Best cathead biscuits pin with two images of the baked oversize biscuits and text title divider.

    These cathead biscuits are huge, soft, pillowy, and so incredibly delicious that you'll want to serve them at every meal! They are easy to make with no cutting, rolling, or yeast required! With just a few ingredients, you'll be chowing down on these truly impressive biscuits in less than 30 minutes!

    Homemade Cathead Buttermilk Biscuits Recipe

    My cathead biscuits have a fluffy inside and crisp, golden outside, and can be paired with any meal you want! Enjoy them with some jelly, honey, or butter for a breakfast treat. Or, use them to sop up some broth or gravy at dinnertime. I wouldn't even blame you if you cut them in half to make a sandwich for lunch!

    These tasty drop biscuits are about as impressive as they come. Simply use your hands to mix up the dough and drop the balls into your pan! You don't need anything fancy to make these, but everyone who tries them is definitely going to be wowed!

    Tasty cathead biscuits recipe for giant southern buttermilk biscuits that are perfect with heaping spoonfuls of jam or jelly.
    These cathead biscuits are easy-to-make, huge, tasty, and can accompany any breakfast, lunch, or dinner!
    Jump to:
    • Homemade Cathead Buttermilk Biscuits Recipe
    • 🥘 Cathead Biscuits Ingredients
    • 🔪 How To Make Cathead Biscuits
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing & Reheating
    • ❓ FAQ
    • 🥐 More Easy Bread Recipes
    • 📋 Recipe
    • 💬 Comments

    🥘 Cathead Biscuits Ingredients

    These tasty biscuits only need 5 ingredients to make! You might already have everything you need, but if you don't, you can find these items at your local supermarket.

    Cathead biscuits ingredients measured out and ready to combine.
    • Self-Rising Flour - 4 cups of self-rising flour, measured using the spoon and level method.
    • Salt - A pinch of salt.
    • Vegetable Shortening - 3 tablespoons of room-temperature vegetable shortening (such as Crisco).
    • Buttermilk - 1½-1¾ cups of buttermilk. I would recommend starting out with 1½ cups (added gradually) and seeing if you need the additional ¼ cup.
    • Butter - ¼ cup of butter that has been melted. This is for brushing over the tops of the biscuits when they come out of the oven!

    *Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

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    🔪 How To Make Cathead Biscuits

    One of the reasons I love these buttermilk biscuits is that there's no kneading, rolling, or cutting required! Go ahead and get a large mixing bowl, an 8-inch cake pan (or cast iron skillet), and your measuring cups to begin!

    This recipe makes 8 biscuits (but they are incredibly huge!)

    Cathead biscuits process photo 1 start with your all-purpose flour in a large mixing bowl.
    Cathead biscuits process photo 2 add salt and shortening.
    Cathead biscuits process photo 3 work the shortening into the flour.
    Cathead biscuits process photo 4 keep adding the buttermilk to the biscuit dough gradually.
    Cathead biscuits process photo 5 dough is ready when it is sticky and shaggy without being runny.
    Cathead biscuits process photo 6 portion and place into a baking dish or cast iron skillet.
    1. Preheat. Preheat your oven to 475°F (245°C) and grease an 8-inch cake pan (or, you can use a cast iron skillet).
    2. Begin making the dough. Sift 4 cups of self-rising flour and a pinch of salt together into a large mixing bowl. Then, make a well in the center of the flour and drop 3 tablespoons of shortening into the center. Add in just a splash of buttermilk and then use your hands to work the shortening into the flour until it is fully incorporated.
    3. Work the dough. Gradually add in 1½ cups of buttermilk, only pouring in about ¼ cup at a time, while you continue to work the dough with your hands. Stop adding buttermilk once you have formed a sticky dough. *You could use anywhere from 1½ - 1¾ cups of buttermilk. Start with 1½ and see if you need more.
    4. Make dough balls. Separate the dough into 8 equal-sized balls. Then, place the balls into the prepared cake pan (or cast iron skillet), making a ring around the outside and then placing the final ball in the center. Use your fingers to gently flatten the dough balls until they are touching.
    5. Bake. Bake in the oven at 475°F (245°C) for 15-20 minutes, or until the tops have become a golden brown color.
    6. Serve. Remove the biscuits from the oven and brush ¼ cup of melted butter over top. Then, serve immediately.

    Serve your cathead biscuits at breakfast with some honey or jam. Or, you can pair them with some crockpot chicken and gravy at dinnertime! Enjoy!

    💭 Angela's Tips & Recipe Notes

    • If you don't have self-rising flour, you can use the same amount of all-purpose flour, but add in 4 level teaspoons of baking powder and sift them together until well combined. Then, use as directed in the recipe. 
    • This recipe could use anywhere from 1½ - 1¾ cups of buttermilk. Make sure you add it into the dough gradually so you can see when you have used enough. 
    • If desired, you can brush the melted butter over the top of the dough before you bake them in the oven. 
    Best cathead biscuits recipe served with generous portions of butter and jelly.

    🥡 Storing & Reheating

    These biscuits definitely taste the best when they are fresh. However, they can be stored in an airtight container at room temperature for up to 2 days if needed.

    Reheating Cathead Biscuits

    You can certainly enjoy these biscuits at room temperature or heat them up. Place your biscuits onto a wire rack set inside a baking sheet. Bake them in the oven at 350°F (175°C) for about 5 minutes. 

    >>>>See all of my recipes HERE<<<<

    ❓ FAQ

    Why Are They Called Cathead Biscuits?

    Let's just address the elephant in the room, there are no cats or catfish involved in these biscuits. They got their name because they are said to be as large as a cat's head (which is true!)

    Can I Make Cathead Biscuits Without Buttermilk?

    The tang of buttermilk is definitely what gives these biscuits their distinct flavor. However, if you don't have any buttermilk you can easily make your own (which I recommend over simply using plain milk as a substitute). Just mix together 1¾ cups of room temperature whole milk with 1¾ tablespoons of vinegar (or lemon juice) and let the combination sit for 10 minutes before using.

    Where Did Cathead Biscuits Originate?

    While it is pretty clear that cathead biscuits come from the South, no one really knows exactly how they came to be! These biscuits are just an authentic and traditional recipe that has been passed down through the generations. They are made so huge because they aren't intended to be a treat or a snack, but part of the main course itself!

    Baked cathead biscuits with melted butter poured over them for serving.

    🥐 More Easy Bread Recipes

    • Butter Herb Rhodes Rolls - Classic dinner rolls that are buttery and delicious!
    • Sour Cream Cornbread - Sour cream is the secret ingredient in this homemade cornbread!
    • 3-Ingredient Drop Biscuits - Simple and easy biscuits that can be whipped up in a pinch!
    • Irish Soda Bread - A 4-ingredient buttermilk bread that doesn't need any yeast!
    • Blueberry Muffin Bread - A sweet bread loaf that tastes just like blueberry muffins!
    • Banana Bread - Make sure to save your ripe bananas for some incredibly delicious banana bread!

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Best cathead biscuits recipe served with generous portions of butter and jelly.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 9 reviews

    Cathead Biscuits

    These cathead biscuits are huge, soft, pillowy, and so incredibly delicious that you'll want to serve them at every meal! They are easy to make with no cutting, rolling, or yeast required! With just a few ingredients, you'll be chowing down on these truly impressive biscuits in less than 30 minutes!
    Author | Angela
    Servings: 8 biscuits
    Calories: 347kcal
    Prep 10 minutes
    Cooking 15 minutes
    Total Time 25 minutes
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    Ingredients
     

    • 4 cups self-rising flour
    • 1 pinch salt
    • 3 tablespoon vegetable shortening (room temperature, or more as needed)
    • 1½ cups buttermilk (or more, as needed)
    • ¼ cup butter (melted, for brushing over the tops of the biscuits)

    Instructions

    • Preheat your oven to 475°F (245°C) and grease an 8-inch cake pan (or, you can use a cast iron skillet).
    • Sift the self-rising flour and salt together into a large mixing bowl. Then, make a well in the center of the flour and drop the shortening into the center. Add in just a splash of buttermilk and then use your hands to work the shortening into the flour.
      4 cups self-rising flour, 1 pinch salt, 3 tablespoon vegetable shortening
    • Gradually add in the buttermilk, only pouring in about ¼ cup at a time, while you continue to work the dough with your hands. Stop adding buttermilk once you have formed a sticky dough. *You could use anywhere from 1½ - 1¾ cups of buttermilk. Start with 1½ and see if you need more.
      1½ cups buttermilk
    • Separate the dough into 8 equal-sized balls. Then, place the balls into the prepared cake pan (or cast iron skillet), making a ring around the outside and then placing the final ball in the center. Use your fingers to gently flatten the dough balls until they are touching.
    • Bake in the oven at 475°F (245°C) for 15-20 minutes, or until the tops have become a golden brown color.
    • Remove the biscuits from the oven and brush the melted butter over top. Then, serve immediately.
      ¼ cup butter

    Equipment You May Need

    8-inch round cake pan
    Measuring Cups
    Cast Iron Skillet

    Notes

    • If you don't have self-rising flour, you can use the same amount of all-purpose flour, but add in 4 level teaspoons of baking powder and sift them together until well combined. Then, use as directed in the recipe. 
    • This recipe could use anywhere from 1½ - 1¾ cups of buttermilk. Make sure you add it into the dough gradually so you can see when you have used enough. 
    • If desired, you can brush the melted butter over the top of the dough before you bake them in the oven. 
    • To store: These biscuits definitely taste the best when they are fresh. However, they can be stored in an airtight container at room temperature for up to 2 days if needed.
    • To reheat: Place your biscuits onto a wire rack set inside of a baking sheet. Bake them in the oven at 350°F (175°C) for about 5 minutes. 

    Nutrition

    Calories: 347kcal (17%) | Carbohydrates: 48g (16%) | Protein: 9g (18%) | Fat: 13g (20%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg (7%) | Sodium: 99mg (4%) | Potassium: 125mg (4%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 253IU (5%) | Calcium: 63mg (6%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Best Buttermilk Recipes, best cathead biscuit recipe, buttermilk biscuits, cathead biscuits, cathead biscuits ingredients, how to make cathead biscuits, recipes using buttermilk, southern biscuits recipes
    Course Appetizer, Bread Recipes, Breakfast, Quick Bread Recipes
    Cuisine American, Southern
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Comments

    1. Beth says

      March 10, 2023 at 6:46 am

      5 stars
      Very easy to make and I suggest serving with honey, yummy!

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