Southern Cathead Biscuits

cathead biscuit split with butter and flaky sea salt

Southern cathead biscuits are large, fluffy biscuits made with buttermilk, butter, and shortening, then baked close together in a cast-iron skillet until golden. No rolling or biscuit cutter needed.

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Course: Side Dish

Cuisine: American

Keyword: Cathead Biscuits

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: serving

Calories: 439kcal

Equipment

10 inch cast iron skillet

Ingredients

4 cup self-rising flour White Lily brand or sub with 4 cups all-purpose flour + 3 tablespoons baking powder
1/2 teaspoon salt
6 tablespoon salted butter cold & grated
6 tablespoon vegetable shortening
1.5 cup buttermilk
2 tablespoon butter melted & divided, or sub with vegetable oil

Instructions

Preheat the oven to 425°F.
Add the flour and salt to a large bowl. Add the grated cold butter and shortening, then use your fingers to squeeze and work the fats into the flour until evenly distributed.
Pour in the buttermilk and mix just until the dough comes together.
Coat the bottom and sides of a 10-inch cast-iron skillet with 1 tablespoon melted butter or vegetable oil.
Divide the dough into 8 large portions and arrange them around the skillet, with one biscuit in the center. Each portion will weigh about 125 grams if you choose to weigh them.
Brush the tops with melted butter or oil, then bake for 20–25 minutes, until risen and browned on top.
Remove from the oven and brush the warm biscuits with the remaining 1 tablespoon melted butter before serving.

Notes

A 9-inch cake pan can also be used. Keep the biscuits close together so they touch as they rise. For easier grating, place the butter in the freezer for about 10 minutes first.

Nutrition

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