Description
These oversized Southern Cathead Biscuits are wonderfully fluffy, buttery, and golden brown, with tender centers and slightly crisp edges. Made with self-rising flour, warm buttermilk, and melted butter, they’re ready in just 30 minutes and perfect for breakfast, brunch, or dinner.
Ingredients
4 cups self-rising flour
1 teaspoon salt
1 cup buttermilk, warmed to around 110°F (43°C)
1 cup unsalted butter, melted and slightly cooled
Additional melted butter, for brushing
Instructions
- Preheat the oven to 450°F (232°C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the self-rising flour and salt until evenly combined.
- Make a well in the center of the flour mixture. Pour in the warm buttermilk and slightly cooled melted butter. Gently stir with a fork until a soft dough forms, being careful not to overmix.
- Transfer the dough to a lightly floured work surface. With floured hands, gently knead just a few times until the dough holds together. Avoid excessive handling to keep the biscuits light and tender.
- Pat the dough into a rectangle approximately 1 inch thick. Cut into 8 large squares or rounds. Cutting squares minimizes scraps and prevents unnecessary handling.
- Arrange the biscuits on the prepared baking sheet, leaving very little space between them. Placing them close together helps them rise taller and develop soft sides.
- Bake in the preheated oven for 12–15 minutes, or until the biscuits have risen and their tops are beautifully golden brown. If necessary, bake slightly longer until the centers are fully cooked.
- Remove the biscuits from the oven and immediately brush the tops generously with additional melted butter. Allow to cool for a few minutes before serving warm.
Notes
Self-rising flour: Use fresh self-rising flour for the best rise. If substituting all-purpose flour, add the appropriate baking powder and salt.
Buttermilk substitute: Add 1 tablespoon lemon juice or white vinegar to a measuring cup, then add milk to reach 1 cup. Let stand for 5–10 minutes before using.
Temperature tip: Warm the buttermilk gently to approximately 110°F (43°C). Avoid overheating it.
Mixing tip: Do not overmix or overknead the dough, as excessive handling can produce dense, tough biscuits.
Cheddar variation: Add 1 cup shredded sharp cheddar cheese to the dry ingredients before mixing in the liquids.
Garlic butter variation: Add garlic powder to the dough and brush baked biscuits with melted butter mixed with minced garlic and parsley.
Honey butter variation: Serve warm biscuits with softened butter mixed with honey.
Herb variation: Add freshly chopped rosemary, thyme, or chives to the dough.
Spicy cheddar variation: Mix shredded cheddar cheese and finely chopped jalapeños into the dough.
Cinnamon variation: Add cinnamon and sugar to the dry ingredients, then finish the baked biscuits with melted butter and cinnamon sugar.
Serving suggestions: Serve with sausage gravy, scrambled eggs, bacon, fried chicken, country ham, honey, jam, or alongside soups and stews.
Room temperature storage: Cool completely and store in an airtight container for up to 2 days.
Refrigerator storage: Keep cooled biscuits in an airtight container in the refrigerator for up to 5 days.
Freezer storage: Individually wrap cooled biscuits and freeze in a freezer-safe container or bag for up to 3 months.
Oven reheating: Wrap biscuits loosely in foil and warm at 350°F (175°C) for approximately 8–10 minutes, adding extra time if frozen.
Microwave reheating: Cover a biscuit with a slightly damp paper towel and microwave for 15–20 seconds, adding time as needed.
Air fryer reheating: Heat biscuits at 320°F (160°C) for approximately 3–5 minutes, checking frequently to prevent drying.
Make-ahead tip: Combine and store the dry ingredients in advance, then add the buttermilk and butter when ready to bake.
Nutrition values are approximate per large biscuit and exclude optional toppings and additional brushing butter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread, Breakfast, Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 large biscuit
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 860 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 65 mg
