{"id":893,"date":"2025-11-12T04:54:38","date_gmt":"2025-11-12T09:54:38","guid":{"rendered":"https:\/\/sunshine-by-us.com\/?p=893"},"modified":"2026-03-02T16:14:53","modified_gmt":"2026-03-02T21:14:53","slug":"cathead-biscuits","status":"publish","type":"post","link":"https:\/\/sunshine-by-us.com\/index.php\/2025\/11\/12\/cathead-biscuits\/","title":{"rendered":"Cathead Biscuits"},"content":{"rendered":"


\n

\"\"<\/a>
Cathead Biscuits<\/span><\/figcaption><\/figure>\n

Cathead biscuits are a supersized variety of drop biscuits, so named for their gargantuan size as the biscuits are quite literally as big as a cat\u2019s head. Rumor has it that these biscuits date back to the Civil War when, to save time, cooks simply plopped mounds of dough onto a baking sheet. Some Southerners say these colorfully-named biscuits originated in Appalachia; others, the Mississippi Delta. Needless to say, the biscuits became a regional staple, and today, you can find them at barbecue joints, truck stops, meat-and-threes, and home dinner tables across the American South. The fluffy interior makes it an ideal vehicle for sopping up gravy, meat juices, or whatever else is on your plate.<\/span><\/p>\n

\n

Servings: 7 Large Biscuits<\/span><\/p>\n

INGREDIENTS<\/span><\/p>\n

195g bleached, enriched all-purpose flour (about 6 3\/4 ounces; 1 1\/2 cups)<\/span>
\n195g bleached cake flour (about 6 3\/4 ounces; 1 1\/2 cups)<\/span>
\n24g ( 2 tablespoons) baking powder<\/span>
\n1 1\/2 teaspoons granulated sugar<\/span>
\n1 1\/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume<\/span>
\n170g cold unsalted butter ( 6 ounces; 12 tablespoons), divided, plus more for serving<\/span>
\n1 1\/4 cups (300ml) cold buttermilk<\/span>
\nHoney, to serve (optional)<\/span><\/p>\n

STEPS<\/span><\/p>\n

1) Adjust oven rack to middle position and preheat oven to 425\u00baF (220\u00baC). Set a 9-inch cake pan onto oven rack to preheat.<\/span><\/p>\n

2) In a large bowl, whisk together all-purpose flour, cake flour, baking powder, sugar, and salt. Set aside.<\/span><\/p>\n

3) Thinly slice 1 tablespoon of unsalted butter and set aside. On the large holes of a box grater, grate remaining butter onto a cutting board or piece of parchment. Add grated butter to dry ingredients and toss to evenly coat. Using your fingers, rub butter in until mixture is crumbly with no large chunks of butter. The mixture should hold together when squeezed, a sign that the flour is properly hydrated.<\/span><\/p>\n

4) Make a well in the center of the dry mixture, then pour in the buttermilk. Using a fork or flexible spatula, mix until a shaggy, cohesive dough forms. Use your hands to gently fold the dough over itself a few times, mixing until dough is sticky and no dry bits remain.<\/span><\/p>\n

5) Once oven is preheated, remove pan from oven and set onto a trivet or heat-proof surface. Add remaining 1 tablespoon butter to pan; using pot holders or oven mitts, swirl to evenly coat pan until butter has completely melted. (If butter does not melt fully, place pan back in the oven for 2 to 3 minutes).<\/span><\/p>\n

6) Divide dough into 7 equal portions, about 120g or 4 1\/2 ounces each, and shape each portion into a rough ball. Arrange 6 balls of dough around the edge of the pan and place 1 in the middle; they should just be touching.<\/span><\/p>\n

7) Bake the biscuits until they spring back when touched, are golden brown on top, and register 190\u00baF (88\u00baC) when an instant read thermometer is inserted, about 35 minutes.<\/span><\/p>\n

8) Let the biscuits cool in pan for 10 minutes, then use a spatula to slide the attached biscuits out of the pan. (Alternatively, serve biscuits directly in pan). Pull apart and serve warm with honey and additional butter, if desired.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Cathead biscuits are a supersized variety of drop biscuits, so named for their gargantuan size as the biscuits are quite literally as big as a cat\u2019s head. Rumor has it that these biscuits date back to the Civil War when, to save time, cooks simply plopped mounds of dough onto a baking sheet. Some Southerners […]<\/p>\n","protected":false},"author":2,"featured_media":912,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[8,9],"tags":[28,29],"class_list":["post-893","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread-pastries","category-breakfast-lunch","tag-breads-pastries","tag-breakfast-brunch-lunch"],"_links":{"self":[{"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/posts\/893","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/comments?post=893"}],"version-history":[{"count":9,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/posts\/893\/revisions"}],"predecessor-version":[{"id":3076,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/posts\/893\/revisions\/3076"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/media\/912"}],"wp:attachment":[{"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/media?parent=893"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/categories?post=893"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/tags?post=893"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}