Cathead Biscuits are a classic Southern favorite, known for their large size and fluffy, tender crumb. These biscuits are called "cathead" because they’re as big as a cat’s head—though some say it’s because they’re so good, you’ll want to devour them like a hungry cat! Made with just a few simple ingredients, Cathead Biscuits are easy to prepare and perfect for breakfast, brunch, or as a side to any meal. Whether slathered with butter, topped with gravy, or served with a dollop of jam, these biscuits are sure to become a household favorite.

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The magic of Cathead Biscuits lies in their simplicity and versatility. The dough comes together quickly, and the biscuits bake up with a golden-brown exterior and a soft, fluffy interior. The key to perfect biscuits is using cold ingredients and handling the dough as little as possible to keep the biscuits light and tender. These biscuits are perfect for soaking up gravy or as a base for your favorite breakfast sandwich.

Serving Suggestions:

- Serve Cathead Biscuits warm, with a generous spread of butter and honey or jam.

- Pair them with sausage gravy or a fried egg for a hearty breakfast.

- Enjoy them as a side dish with fried chicken, barbecue, or your favorite Southern meal.

- For a sweet twist, drizzle the biscuits with a glaze made from powdered sugar and milk.

Nutritional Information (per biscuit, based on 8 servings):

• • - Calories: 250
  • - Total Fat: 12g
  • - Saturated Fat: 7g
  • - Cholesterol: 30mg
  • - Sodium: 350mg
  • - Total Carbohydrates: 30g
  • - Dietary Fiber: 1g
  • - Sugars: 2g
  • - Protein: 4g

Storage Information:

- Cathead Biscuits are best enjoyed fresh and warm, but you can store leftovers in an airtight container at room temperature for up to 2 days.

- Reheat in the oven at 350°F (175°C) for 5-10 minutes to regain their fresh-baked texture.

- For longer storage, freeze the baked biscuits in a freezer-safe bag for up to 2 months. Thaw at room temperature and reheat in the oven before serving.

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Cathead Biscuits Recipe

Ingredients:

• - 2 ½ cups self-rising flour
• - 1 tablespoon granulated sugar
• - ½ teaspoon salt
• - ½ cup unsalted butter, cold and cut into small cubes
• - 1 cup buttermilk, cold
• - 2 tablespoons unsalted butter, melted (for brushing)

Instructions:

1. Prepare the Dough:

   - Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it, or use a cast iron skillet.

   - In a large mixing bowl, whisk together the self-rising flour, sugar, and salt.

   - Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.

   - Make a well in the center of the mixture and pour in the cold buttermilk. Stir gently with a wooden spoon or spatula until the dough just comes together. Be careful not to overmix.

2. Shape the Biscuits:

   - Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. The dough should be soft and slightly sticky.

   - Using your hands, pinch off portions of the dough and shape them into large, rough balls—about the size of a cat’s head (3-4 inches in diameter).

   - Place the dough balls on the cast iron skillet or prepared baking sheet, leaving some space between each biscuit.

3. Bake the Biscuits:

   - Brush the tops of the biscuits with the melted butter.

   - Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown and cooked through.

   - Remove the biscuits from the oven and allow them to cool slightly before serving.

4. Serve:

   - Serve the Cathead Biscuits warm, with your choice of butter, honey, jam, or gravy.

Cathead Biscuits are a delicious and comforting Southern staple, perfect for any time of day. With their big, fluffy texture and buttery flavor, they’re sure to be a hit at your table. Whether you enjoy them plain or with your favorite toppings, these biscuits are a must-try for any biscuit lover.