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Five biscuits are piled on a white plate. Beside the plate is a white dish of yellow butter. There is a butter knife on the edge of the plate and a white floursack dishcloth on the other side. They all site on a wooden table.

Southern Cathead Biscuits

Prep Time 10 mins
Cook Time 25 mins
Servings 12 biscuits


  • 4 cups White Lily AP flour
  • 1 stick softened, unsalted butter
  • 2 cups buttermilk
  • 2 tbsp baking powder
  • 1 tsp kosher salt


  • Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
  • In a large mixing bowl, add your flour, baking powder, and salt. Give a good stir.
  • Add the room temperature stick of butter in small chunks.
  • Using your hands, squeeze the butter all through the flour until the flour looks sandy and crumbly.
  • Add one cup of buttermilk and stir with a spoon. Incorporate that first cup really well, then stir in the second cup.
  • Flour your work space and turn that dough out. Sprinkle flour on the top of it and coat your hands with flour to prevent sticking.
  • Knead that dough a few times, like literally just a few, until it comes together better for you and seems like actual dough and not so much batter. Pat it out into a rectangle that is about 1" thick.
  • Cut the dough into three strips horizontally, then four strips vertically to give you 12 little squarish biscuits.
  • Move them to the parchment and arrange them pretty close together. Putting them closer together forces them to rise up, and they'll push each other upwards, too.
  • Bake them for 20-25 minutes, checking for brown tops and pulling them when they are as brown as you prefer.