Buttermilk Cathead Biscuits

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“In 'Sweet Auburn Desserts' by Sonya Jones; named such because they are as big as a cat's head.--4 inches wide.”
1hr 3mins
6 biscuits

Ingredients Nutrition


  1. Preheat the oven to 450°.
  2. In a mixing bowl, combine the flour, salt, baking soda, and baking powder.
  3. Cut in the shortening, using your fingers or a pastry cutter, until the flour mixture has the consistency of course-ground cornmeal.
  4. Make a well in the center of the dry mixture and add the buttermilk.
  5. Stir the mixture until the buttermilk is fully incorporated.
  6. Turn the dough out onto a lightly floured surface and knead carefully a couple of times.
  7. To make the biscuits, pinch off a 3-inch ball of dough and mold a slightly rounded ball.
  8. Place the biscuits onto an ungreased baking pan.
  9. Bake for 15-18 minutes, or until the tops of the biscuits turn a light golden brown.
  10. Remove from the oven and brush with melted butter.

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