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Loading...A true Georgia classic, the cathead biscuit is a towering, fluffy Southern biscuit named for its impressive size—roughly that of a cat's head. Made with cold buttermilk and self-rising flour, these golden, tender biscuits have a crisp crust and a soft, layered interior perfect for splitting and slathering with butter, gravy, or jam.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings4
Yield4 large biscuits
Nutrition Facts
Per serving (estimated)
- 465 kcalCalories
- 22 gFat
- 13 gSaturated Fat
- 56 gCarbs
- 2 gFiber
- 6 gSugar
- 9 gProtein
- 780 mgSodium
- 180 mgPotassium
- 185 mgCalcium
- 3 mgIron
- 1 mgVitamin C
- 680 mcgVitamin A
Ingredients
For the Dough
- 3 cups self-rising flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 1/2 cup unsalted butter, very cold and cubed
- 1 1/4 cups cold whole buttermilk
- 3 tablespoons unsalted butter, melted (for brushing)
Optional for Serving
- Softened butter, honey, jam, or sausage gravy
Directions
- Preheat the oven to 475°F (245°C) and line a heavy baking sheet with parchment paper; set aside.
- In a large chilled bowl, whisk together the self-rising flour, sugar, and salt. Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Pour in the cold buttermilk and stir gently with a wooden spoon just until a shaggy, sticky dough forms—do not overmix.
- Turn the dough onto a generously floured surface and gently pat it into a 1-inch thick round, folding it over on itself 2 to 3 times to build flaky layers.
- Using a floured 4-inch round cutter or a floured glass, press straight down (no twisting) to cut out 4 large biscuits, rerolling scraps only once for an even rise.
- Place the biscuits on the prepared baking sheet so they touch each other, which helps them rise tall and soft. Brush the tops with half of the melted butter.
- Bake on the middle rack for 13 to 15 minutes, until the tops are deeply golden brown and the biscuits have risen dramatically.
- Remove from the oven and immediately brush with the remaining melted butter for a soft, glossy crust. Cool for 5 minutes before serving warm.
Cook’s Notes
- Keep every ingredient as cold as possible—chill the flour and bowl if your kitchen is warm—to guarantee tall, flaky layers.
- Never twist the biscuit cutter when cutting; a clean, straight-down press seals the edges for maximum rise.
- Biscuits should sit snugly touching on the sheet pan; spacing them apart yields crusty edges and shorter biscuits.
- Traditional Georgia bakers use White Lily self-rising flour for the softest, most tender crumb—if you can find it, use it.
- For extra flavor, brush the hot biscuits with honey butter or split and fill with country ham and a dollop of fig preserves.
