Cathead Biscuits Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
8 biscuits
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Calories
497 kcal
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Course
Baked Goods
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Cuisine
American
Cathead Biscuits Recipe
Description
This biscuit recipe uses all-purpose flour sifted well for lightness, combined with sugar, baking powder, baking soda, and sea salt to build rise and flavor. Cold butter and butter-flavored vegetable shortening are pulsed in with the flour to create fat particles coated in flour that steam during baking for flaky layers. Cold buttermilk is added last, and the dough is mixed just until combined to avoid toughness.
The dough is formed into a 2-inch thick disk, then cut into large 3-inch rounds resembling 'catheads.' The biscuits are placed in a greased deep cast iron skillet and brushed with melted butter before baking at a high temperature. This produces biscuits that are golden, tall, with a soft crumb inside and a slightly crisp, buttery exterior. The technique emphasizes quick mixing and maintaining cold ingredients for best results.
These biscuits are suitable alongside breakfast dishes, soups, or barbecue, and can be warmed with butter or jam at serving. The recipe notes highlight the importance of handling dough gently and not overmixing to keep the biscuits tender and flaky.
Ingredients
- 4 1/2 cups all-purpose flour well-sifted
- 1/4 cup granulated sugar
- 2 tablespoons baking powder
- 2 1/2 teaspoons salt sea salt
- 1 teaspoon baking soda
- 1/2 cup butter divided (half cold, half melted
- 1/3 cup vegetable shortening cold, butter-flavored
- 2 cups buttermilk cold
Instructions
- Preheat the oven to 450 degrees F. Grease a 12-inch deep dish cast iron skillet and set aside.
- Sift the flour, then scoop and level. Place the flour, sugar, baking powder, baking soda, and salt in a food processor. Pulse to mix.
- Next, add the cold shortening and 1/4 cup cold butter. Pulse again until the fat is mixed into the flour creating a pebble texture. Continue pulsing as you add in the cold buttermilk.
- Once the dough is thoroughly mixed, stop pulsing. The dough should look wet, but even.
- Dump the dough out onto a floured work surface. Press it flat with your hands until it is smooth, in an even 2-inch thick disk. Use a drinking glass, or 3-inch cutter, to cut out 8 biscuits. If needed, cut out 7, then gather the dough and cut out the last biscuit.
- Place the biscuits in the skillet. Then brush the tops with the melted butter, and place in the oven immediately.
- Bake in the center of the oven until the tops are golden and the biscuits have risen at least 1 inch above the top of the skillet. Around 30-35 minutes. Make sure to move the oven racks, if need, to allow room for growth.
- Use a spatula or knife to separate the biscuits before lifting out of the pan.
Notes
- Use cold ingredients and handle the dough quickly to maintain a flaky texture.
- Do not over-mix the dough either in the food processor or when forming biscuits to avoid toughness.
- Use well-sifted flour for the best lightness and rise.
- Cut all biscuits at once without re-gathering dough if possible to keep biscuit texture consistent.
- If desired, chill the prepared dough in the refrigerator before baking to ensure it is cold when entering the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8biscuits
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 497kcal | 25% |
| Carbohydrates | 64g | 21% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 2g | 100% |
| Cholesterol | 37mg | 12% |
| Sodium | 1022mg | 43% |
| Potassium | 463mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 454IU | 9% |
| Calcium | 214mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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