Cathead Biscuits

Cathead Biscuits

You’re not a real Southerner if you don’t love biscuits, BUT I’ll bet you probably are a real Southerner if you’ve had Cathead Biscuits.

Cathead Biscuits


When I think of biscuits, I think of my mother making them for breakfast after making bacon, so she could use the bacon grease to make the gravy.

I have never had gravy like my mother’s, and she could make it with her eyes closed.

It’s like her dressing at Thanksgiving, she has no recipe but makes it perfectly every time.

Cathead Biscuits

She would also put sugar on the breakfast table because she loves hot biscuits slathered in buttered and sprinkled with sugar. “Sugar Biscuits”.

Because our arteries expected nothing less.

They’re Southern arteries.

Cathead Biscuits

Back to the biscuits before I go off on rants.

So, I’ve always been told that I’m impatient, and I really doubt that I have ever denied that. I am definitely one of those Amazonians – you know, when we want something Amazon has us so spoiled that we can’t even fathom actually going out to a brick -n- mortar thing to physically purchase an item.

And, we get our purchase usually the next day without having to do much more than a couple of finger taps on our phone.

I’ve been asked why I wouldn’t want to go to the mall or department store, or ANY store, to buy most things.

They obviously haven’t experienced Amazon in its drug form – the high you get seeing that box by the door when you get home, or hearing the *thud* of UPS dropping a box off at the door.

This is a high you’ll never stop chasing.


I talk about this lack of patience to tell you that the apple does not fall far from the tree. My mother doesn’t have any, either.

Although perfectly capable of making cut-out biscuits, she usually preferred to make drop biscuits, and I absolutely loved them. The butter in the dough was always still cold enough by the time she put the biscuits in the oven that they leave individual butter pockets when you slice them open.

Just FYI you didn’t know, the cold butter is the secret to soft, buttery, flaky biscuits.

I wanted to make these biscuits because I’ve never really mastered the traditional cut-out biscuits.

IMG 4306 copy

What Are Cathead Biscuits?

This recipe is from Virginia Willis’ most recent cookbook, “Secrets of a Southern Table “. Apparently, the size of the biscuit is where the name came from and it’s fairly common in Southern cooking.

I absolutely LOVE cookbooks.

Physical, real, tangible cookbooks.

Reading a recipe and the stories about the person behind the food is a totally different experience when you’re holding a book as opposed to reading it on your laptop or iPad.

It just doesn’t compare.

Cathead Biscuits

If you’re not familiar with Virginia, she’s a James Beard award-winning Southern chef and writer. I refer to her as the Martha Stewart of the South. I’ve met her at a couple of conferences and she, of course, has sweet Southern charm and is such a great speaker.

I didn’t do her biscuits justice, although I tried! I will keep trying, because I’m determined to nail the perfect Southern biscuit, even though I am impatient as all hell.

A few things you can make with these biscuits (besides just eating them as-is):

Here’s your printable, but you have to get her book to see step-by-step photos of her making them, she does an excellent job.

Link below.

Cathead Biscuits

Cathead Biscuits

Yield: 9 Biscuits
Prep Time: 30 minutes
Cook Time: 12 minutes 10 seconds
Total Time: 42 minutes 10 seconds


  • 4 cups White Lilly all-purpose flour, plus more for rolling out.
  • 2 tbsp baking powder
  • 2 tsp fine sea salt
  • 1/2 cup unsalted butter, cubed and chilled, plus more for brushing the biscuits.
  • 2 cups buttermilk


  1. Heat oven to 500 degrees and line a baking sheet with a silicone mat.
  2. In a bowl, combine the flour, baking soda and salt. Using a pastry blender, cut the butter into the flour mixture until it resembles coarse meal.
  3. Pour in the buttermilk and mix until barely combined. It will be a shaggy mass.
  4. Turn the shaggy mass out on a floured surface, and knead lightly using the heel of your hand to compress and push the dough away from you, then fold it back over itself. Turn and repeat four or five times. Don't overwork the dough, you want to just barely activate the gluten.
  5. Roll the dough out 1 inch thick. Cut rounds of dough with a 3 1/2 inch round cutter dipped in flour. Press with the cutter, but don't twist so the biscuits rise evenly.
  6. Place the biscuits on the prepared baking sheets with sides touching.
  7. Bake until golden brown, 10-12 min. Immediately brush with melted butter and transfer to a rack to cool slightly. Serve warm.


Recommended Products

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to and affiliated websites.

Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 29mgSodium: 986mgCarbohydrates: 49gFiber: 2gSugar: 3gProtein: 8g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 3 Comments

  1. Kenyatta M Gibson

    Your recipes are delicious, creative and simply A-MA-ZING! I need to find your book POSTE HASTE! I want to support you and your phenomenal craft with all of my newly developed DixieChikCooks fangirl enthusiasm♥️Thank you and keep surprising and satisfying us with your gastronomic artistic creations👩🏽‍🍳🔪🍽️🍶🦞🥚🍳🥐🍞🥑🍖🍗🥩

  2. Michaela Kenkel

    Shea- I loved everything about this post, from the story of your mom, to the recipe for these beautiful biscuits, to the fact that I now know my true name “Amazonian!” We have a lot in common – and we will have even more once I get in my kitchen and make these cathead biscuits!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.