Cathead Biscuits

5 from 1 vote

These cathead biscuits are big, fluffy, and easy to make. A Southern Appalachian favorite, the rustic drop biscuits come together in about 45 minutes and bake up golden and tender in a cast iron skillet.

Course Breakfast, Side Dish, Sides

Cuisine American, Southern

Keyword cathead biscuit, cathead biscuit recipe, cathead biscuits, homemade cathead biscuits

Prep Time 15

Cook Time 25

Resting Time 5

Total Time 45

Servings biscuits

Calories 492kcal

Author Blair Lonergan

Ingredients

3 cups all-purpose flour (I prefer White Lily brand)
1 tablespoon baking powder
½ teaspoon baking soda
1 ¼ teaspoons salt
½ cup (1 stick) salted butter, diced into small pieces
3 tablespoons shortening (such as Crisco), diced into small pieces
1 ½ cups whole buttermilk, well shaken
2 tablespoons melted salted butter, for brushing the tops

Instructions

Place the oven rack in the upper-middle position. Preheat the oven to 425°F. Grease a 10-inch cast iron skillet or spray with cooking spray (or use an 8-inch or 9-inch round cake pan instead). Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the diced butter and diced shortening. Use your fingers, a pastry cutter, or a fork to work the butter and shortening into the flour mixture until it resembles a coarse meal.
Add the cold buttermilk; stir with a wooden spoon until the dough is combined (do not overmix). It will be sticky, which is fine!
Drop six equal mounds of dough into the prepared skillet (these can be rustic and shaggy – no need to roll or smooth them out).
Transfer the skillet to the oven and bake until golden brown, 20-25 minutes.
Brush the warm biscuits with the melted butter. Let stand for about 5 minutes, and then serve warm.

Notes

Do not overwork the dough. Use a wooden spoon or your hands to combine the ingredients just until you no longer see dry pockets of flour, then stop. Overmixing leads to dry, dense, or tough biscuits.
Use a 10-inch cast iron skillet for the best texture. The cast iron retains and evenly distributes heat, so the biscuits get crispy on the outside while staying fluffy and soft inside.
No cast iron? Drop the biscuit dough into a deep 9-inch or 8-inch cake pan or another 2-quart baking dish.
Brush with melted butter right out of the oven. A quick swipe adds rich flavor and a beautiful golden shine.
Buttermilk substitute: Pour 1½ tablespoons of lemon juice or white vinegar into a measuring cup, add milk to reach 1½ cups, stir, and let sit 5 minutes before using.
Cathead cheese biscuits: Add 1½ cups of grated sharp cheddar cheese to the dough. Garlic powder, thyme, rosemary, or chives are nice additions too.
Without shortening: Substitute lard or add 3 extra tablespoons of butter. If using all salted butter, reduce salt to 1 teaspoon.
Flour matters: A soft, low-protein flour like White Lily gives the lightest, most tender biscuits. All-purpose works but Southern soft wheat flour makes a difference.
Recipe slightly adapted from Smoke, Roots, Mountain, Harvest by Lauren McDuffie.

Nutrition