Georgia Cathead Biscuits

Name: Georgia Cathead Biscuits
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 2 cup flour; 1 tablespoon Baking powder; 0.5 teaspoon Baking soda; 1 teaspoon Salt; 0.5 cup Butter; 1.25 cup Buttermilk

Oversized, rustic buttermilk biscuits named for their fist-sized shape, a country breakfast staple across rural Georgia.

🇺🇸United States· Georgia

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 6
Difficulty: Easy
Calories: 310 kcal

Ingredients

0 of 6 gathered

Servings

Equipment

•Baking sheet

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 15
carbs: 38
protein: 6
calories: 310

Instructions

1
Heat your oven to 450°F.
2
Whisk the flour, baking powder, baking soda, and salt in a bowl.
3
Work the cold butter into the flour mixture until pea-sized crumbs form.
4
Pour in the buttermilk. Stir gently just until a dough forms.
5
Put the dough on a floured surface. Pat it into a 1-inch-thick round without overworking it.
6
Cut or tear the dough into 6 large biscuits.
7
Place them on a sheet pan. Bake for 15–18 minutes until golden brown.
8
Serve the biscuits warm with butter.

Chef's tips

Touch the dough as little as possible so the biscuits stay light and tender. Keep your butter and buttermilk very cold for flaky layers.

Storage

Store in an airtight container at room temperature up to 2 days.

Reheating

Warm in a 300°F oven for 8–10 minutes.

Common mistakes to avoid

•Mixing or kneading the dough too much, which makes the biscuits heavy and tough.
•Using warm butter instead of cold butter, which stops flaky layers from forming.