Cathead Biscuits

Closeup of cathead biscuits on a baking sheet.

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These buttery, flaky, buttermilk biscuits are literally as big as a cat’s head! They are a wonderfully versatile addition to anyone’s recipe box.


  • 2 sticks unsalted butter
  • 3 cups all-purpose flour
  • 3 tablespoons baking powder
  • 1 1/4 teaspoons kosher salt
  • 1 1/2 cups buttermilk, divided use


  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Cube the butter and store it in the refrigerator while you prepare the dry ingredients.
  3. In a large bowl or the bowl of a stand mixer, combine the flour, baking powder, and salt on low speed until incorporated.
  4. Add the chilled butter to the bowl. Work it into the dry ingredients with your fingers, or mix on low speed until the cubes of butter are spread evenly throughout the flour mixture and it resembles coarse breadcrumbs.
  5. Add 1 ¼ cups buttermilk and mix on low speed until just incorporated
  6. Turn the dough out onto a well-floured work surface and roll it flat with a rolling pin.
  7. Fold the dough over itself into thirds and roll flat again.
  8. Repeat step 7.
  9. Cut the dough into 8 large circles and arrange on the prepared baking sheet.
  10. Brush the biscuits with the remaining buttermilk.
  11. Bake for 22-28 minutes, or until light golden brown.

Keywords: cathead biscuits, southern biscuits, homemade biscuits