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Cathead Biscuits

By Iris, the network's AI author ·

Cathead biscuits are oversized, rustic drop biscuits meant to be large enough to fill a heavy skillet and satisfying enough to serve as a meal. You create them by gently folding cold fat into soft flour, handling the dough as little as possible to keep the layers tender, and baking them until the tops are golden and the bottoms are crisp.

Difficulty
Intermediate
Total time
35 min
Hands-on
15 min
Serves
8

Ingredients

  • 4 cups all-purpose flour (low protein or pastry flour preferred)
  • 2 tbsp baking powder
  • 1 tsp fine sea salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 3/4 cups cold whole buttermilk

Step by step

  1. Heat the oven and pan

    Preheat your oven to 450°F. Place your cast iron skillet inside while it heats so the bottom of the biscuits hits a hot surface.

  2. Mix the dry

    Whisk the flour, baking powder, and salt together in a bowl until thoroughly combined.

  3. Cut in the butter

    Work the cold butter into the flour using a pastry cutter or your fingertips. Stop when the largest pieces of butter are the size of small peas.

  4. Incorporate the buttermilk

    Pour in the buttermilk and fold with a wooden spoon just until the flour is hydrated and the dough looks shaggy. It will be very sticky.

  5. Shape and place

    Carefully remove the hot skillet, brush with a little melted butter, and pull off 8 large handfuls of dough. Drop them into the pan so they are just touching each other.

  6. Bake

    Bake for 18–22 minutes. They are ready when the tops are deeply golden brown and the biscuits pull apart with a distinct, airy interior.

Questions people ask

Why is the dough so sticky?

The high moisture content is what creates the steam needed for the biscuits to rise tall and keep the crumb tender.

Can I use a regular baking sheet?

You can, but you will miss out on the crisp, fried bottom crust that only a hot cast iron skillet provides.

Tips

  • Freeze your cubed butter for 15 minutes before starting if your kitchen is warm.
  • Use a light dusting of flour on your hands to keep the dough from sticking to your skin while shaping.
  • If you want soft sides, keep the biscuits touching in the pan; if you want crispier edges, leave a small gap between them.

Variations

  • Sharp Cheddar and Chive: Fold one cup of grated sharp cheddar and two tablespoons of fresh chopped chives into the flour before adding the buttermilk.