Cathead Biscuits That Break the Internet: Giant, Flaky, Butter-Bomb Biscuits You’ll Brag About

You want biscuits so big they look like they can bench press your brunch? Cathead Biscuits are the Southern flex your breakfast has been missing—towering, tender, and unapologetically rich. They’re named for their size (yep, “cathead” big), but the real magic is how they turn five humble ingredients into something people fight over.

Ten minutes of mixing, a hot oven, and boom—biscuits you’ll rip open with your hands like a caveman in a farmhouse. If you’ve been chasing bakery-level biscuits without a culinary degree, this is your slam dunk.

Why You’ll Love This Recipe

• Ridiculously big and fluffy: These aren’t dainty tea biscuits. They’re tall, hefty, and layered like a croissant’s Southern cousin.
• Minimal ingredients, maximum wow: Pantry staples + cold fat + hot oven = magic.
• Beginner-friendly: No special tools, no drama, just honest biscuit goodness.
• Versatile: Breakfast sandwich?

  Honey-butter vehicle? Sausage gravy throne? Yes, yes, and yes.

• Forgiving and fast: Mix, scoop, bake.

  You can be eating in under 30 minutes.

What You’ll Need (Ingredients)

• 2 1/2 cups self-rising flour (or use all-purpose + see note below)
• 1/2 teaspoon fine salt (skip if your self-rising flour is already salty)
• 6 tablespoons cold unsalted butter, cut into small cubes
• 1 1/4 to 1 1/2 cups cold buttermilk (start low, add as needed)
• 2 tablespoons melted butter (for brushing, optional but highly recommended)

• No self-rising flour? Use 2 1/2 cups all-purpose flour + 3 3/4 teaspoons baking powder + 3/4 teaspoon fine salt.

How to Make It – Instructions

1. Chill everything. Pop your butter cubes and mixing bowl in the fridge for 10 minutes. Cold fat = flaky layers. Non-negotiable.
2. Prep the oven. Heat to 450°F (232°C).

   Line a sheet pan with parchment or lightly grease a cast-iron skillet.

3. Mix dry ingredients. In the cold bowl, whisk the flour and salt (if using). Keep it airy.
4. Cut in the butter. Use fingers or a pastry cutter to smash the butter into flat pebbles. You want a mix of pea-size pieces and thin flakes.

   Don’t overwork it.

5. Add buttermilk. Pour in 1 1/4 cups. Stir with a fork until a shaggy dough forms. If dry flour remains, add up to 1/4 cup more, 1 tablespoon at a time.

   The dough should be soft and slightly sticky.

6. Fold for layers. Turn the dough onto a lightly floured surface. Pat into a 1-inch-thick rectangle. Fold it like a letter (in thirds).

   Rotate, pat out, and repeat once more. This builds those dramatic layers.

7. Shape big. Pat to about 1 1/4 inches thick. Use a large scoop or your hands to form 6 to 8 big mounds.

   For classic cathead style, don’t fuss—rustic edges are part of the charm.

8. Nestle together. Place biscuits so they touch. Biscuits love company; they rise taller together.
9. Bake hot and fast. Bake 14–18 minutes until tops are deeply golden and the sides look set. If your oven has hot spots, rotate the pan at 12 minutes.
10. Finish with butter. Brush the tops with melted butter while hot.

    Let rest 5 minutes so the crumb sets, then tear open and stare in awe.

How to Store

• Room temperature: Keep in an airtight container for up to 2 days. Reheat at 350°F for 6–8 minutes to revive the crust.
• Fridge: Not ideal—tends to dry biscuits. If you must, wrap well and reheat gently.
• Freeze baked: Cool completely, wrap individually, and freeze up to 2 months.

  Reheat from frozen at 350°F for 10–12 minutes.

• Freeze unbaked: Portion dough mounds on a sheet, freeze solid, then bag. Bake from frozen at 425°F–450°F, adding 3–5 minutes.

What’s Great About This

• Big payoff, low effort: You’re 25 minutes away from bakery-level biscuits without a mixer or fancy technique.
• Textural contrast: Crisp edges, tender center, steam-driven lift. It’s the trifecta.
• Scales up easily: Double it for a crowd.

  Your only limit is oven space and self-control.

• Plays with everything: Honey, jam, fried chicken, sausage gravy, egg-and-cheese—bring it on.

What Not to Do

• Don’t use warm butter. Warm fat smears, kills layers, and creates dense biscuits. Keep it cold, always.
• Don’t overmix. Stir just until shaggy. Overworking activates gluten and turns biscuits into hockey pucks.

  Hard pass.

• Don’t twist the cutter (if using one). Twisting seals the edges and blocks the rise. Press straight down.
• Don’t bake them spaced out. Touching sides help them climb tall. Loners flop.
• Don’t skip the hot oven. You need that initial blast of heat for lift.

  Lukewarm oven = biscuit sadness, IMO.

Variations You Can Try

• Black Pepper Cheddar: Add 1 cup sharp cheddar and 1 teaspoon cracked black pepper to the dry mix. Top with extra cheese before baking.
• Honey-Butter Brushed: Mix 2 tablespoons melted butter with 1 tablespoon honey and brush after baking. Sticky, shiny, perfect.
• Buttermilk + Lard Combo: Swap half the butter for chilled lard for ultra-flaky layers and classic Southern flavor.
• Herb Garden: Stir in 2 tablespoons chopped chives, parsley, or dill.

  Great with smoked salmon or ham.

• Sweet Cream: Replace buttermilk with heavy cream and add 1 tablespoon sugar. Serve with berries and whipped cream. Brunch flex, FYI.
• Garlic-Parmesan: Add 1/2 teaspoon garlic powder to the flour and sprinkle grated Parmesan on top before baking.

FAQ

Why are they called “Cathead Biscuits”?

They’re named for their size—big as a cat’s head.

It’s a Southern nickname that stuck because these biscuits are notably larger and more rustic than standard ones.

Can I make them without buttermilk?

Yes. Use whole milk mixed with 1 tablespoon lemon juice or vinegar per cup, let it sit 5 minutes, then use. The acidity helps tenderness and lift.

What’s the difference between self-rising and all-purpose in this recipe?

Self-rising flour already contains leavening and salt, which simplifies the mix and often yields a tender crumb.

All-purpose works great with the added baking powder and salt; just measure accurately.

How do I get taller biscuits?

Keep everything cold, fold the dough briefly to create layers, cut straight down (no twisting), and pack them close on the pan. A properly preheated 450°F oven is non-negotiable for maximum rise.

My dough is sticky—did I mess up?

Probably not. Biscuit dough should be slightly sticky for tenderness.

Lightly flour your hands and surface, but resist dumping in extra flour, which dries them out.

Can I use a food processor?

You can pulse the butter into the flour, but stop while pea-size pieces remain. Then transfer to a bowl and mix in the buttermilk by hand to avoid overworking.

How many biscuits does this make?

Typically 6 to 8 large cathead biscuits, depending on how aggressively you size them. If you go jumbo, extend the bake time a minute or two.

Can I bake these in a cast-iron skillet?

Absolutely.

Grease the skillet lightly, arrange biscuits touching, and bake as directed. Cast iron gives killer bottoms and great color.

How do I reheat without drying them out?

Wrap loosely in foil and warm at 325–350°F for 8–10 minutes. For a crisp top, open the foil for the last 2 minutes.

A dab of butter never hurt anyone.

Are these good for breakfast sandwiches?

They’re elite. Slice, add eggs, cheese, and bacon or sausage, and you’ve got a handheld feast. The structure holds up without crumbling to pieces.

In Conclusion

Cathead Biscuits are the proof that simple ingredients plus smart technique equal bakery-level results at home.

Keep the butter cold, the oven hot, and the dough handled with respect, and you’ll get towering, flaky biscuits every time. Whether you slather with honey or smother with gravy, these are built to impress. Make a batch once, and your weekends will never be the same.