Southern Cathead Biscuits are oversized, hand-formed fluffy biscuits named for their size. Growing up in the South, biscuits were a breakfast staple in my family, often paired with bacon gravy made from scratch by my mother. These biscuits are a nostalgic nod to those mornings, with their buttery, flaky texture and simplicity. This recipe, adapted from Virginia Willis' cookbook, 'Secrets of a Southern Table,' captures the essence of Southern cooking with just five basic ingredients....
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Preheat the oven to 500°F and line a baking sheet with a silicone mat or parchment paper.
In a bowl, combine the flour, baking powder, and salt. Using a pastry blender, cut the butter into the flour mixture until it resembles coarse meal.
Pour in the buttermilk and mix until barely combined. The dough will be a shaggy mass.
Turn the shaggy mass out onto a floured surface. Knead lightly using the heel of your hand to compress and push the dough away from you, then fold it back over itself. Turn and repeat four or five times. Avoid overworking the dough to keep it tender.
Roll the dough out to 1 inch thick. Cut rounds of dough using a 3 1/2 inch round cutter dipped in flour, or hand-form biscuits with floured hands, separating the dough into 9 pieces.
Place the biscuits on the prepared baking sheet with sides touching.
Bake until golden brown, about 10-12 minutes. Immediately brush with melted butter and transfer to a rack to cool slightly.
Serve warm with more butter and jam or jelly.
Use cold butter to create pockets of butter in the dough, resulting in soft, flaky biscuits.
Avoid overworking the dough to prevent activating too much gluten, which can make the biscuits tough.
White Lilly flour is preferred for its lower protein content, but any all-purpose flour can be used.
For a more rustic look, hand-form the biscuits instead of using a cutter.
Brush the biscuits with melted butter immediately after baking for added flavor and shine.
What makes Cathead Biscuits different from regular biscuits?
Cathead Biscuits are oversized, hand-formed biscuits that are simpler to make than traditional cut-out biscuits. They are named for their large size, resembling a cat's head.
Can I use a different type of flour?
Yes, while White Lilly flour is recommended for its lower protein content, any all-purpose flour can be used.
Why is cold butter important in this recipe?
Cold butter creates pockets of butter in the dough, which melt during baking to produce soft, flaky biscuits.
Can I make these biscuits ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it. Bake the biscuits fresh for the best texture and flavor.
What can I serve with Cathead Biscuits?
Cathead Biscuits pair well with butter, jam, or jelly. They can also be served alongside dishes like ham, casseroles, or fried fish.
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch
