Giant Cathead Biscuits 🍞😋

These Giant Cathead Biscuits are a Southern classic, known for their tall, fluffy, and buttery texture. Named "cathead" because of their large size (about the size of a cat's head!), these biscuits are perfect for breakfast, brunch, or as a side for dinner. With just the right amount of butter and flakiness, they melt in your mouth and are the perfect addition to any meal!

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Ingredients:

For the Biscuits:

• 2 1/2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1 tablespoon sugar (optional, for a slight sweetness)

• 1/2 cup unsalted butter, cold and cut into small cubes

• 3/4 cup whole milk (plus extra for brushing the tops)

• 1/4 cup heavy cream (for extra fluffiness)

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Instructions:

1. Preheat the Oven:

• Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside.

2. Prepare the Biscuit Dough:

• In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar (if using). Make sure the dry ingredients are well combined.

• Add the cold butter cubes to the dry ingredients. Using a pastry cutter, fork, or your hands, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized chunks of butter throughout. The key to flaky biscuits is keeping the butter cold, so work quickly and avoid overmixing.

• Make a well in the center of the mixture and pour in the milk and heavy cream. Stir gently with a spatula or wooden spoon until the dough just comes together. Be careful not to overmix, as this can lead to dense biscuits.

3. Turn Out and Shape the Dough:

• Turn the dough out onto a lightly floured surface and gently knead it 3-4 times to bring it together. The dough will be slightly sticky, so use just enough flour to prevent sticking.

• Pat the dough into a rectangle about 1-inch thick. Fold the dough over onto itself 2-3 times, gently pressing down each time to create layers.

• Once the dough is folded, pat it out again into a rectangle about 1-inch thick. Using a round biscuit cutter (about 3 inches in diameter), cut out the biscuits by pressing straight down without twisting (this helps them rise evenly).

• If you don’t have a biscuit cutter, you can simply use a drinking glass or a knife to cut the dough into squares or rounds.

4. Bake the Biscuits:

• Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. For giant "cathead" biscuits, don’t be afraid to let them touch slightly—this helps them rise taller.

• Lightly brush the tops of the biscuits with a little milk to give them a nice golden color when baking.

• Bake for 12-15 minutes, or until the biscuits are tall, golden, and lightly browned on top.

• Once done, remove from the oven and let them cool for a few minutes on a wire rack.

5. Serve:

• Serve the giant cathead biscuits warm, with butter, honey, jam, or gravy for a classic Southern breakfast. These biscuits are also fantastic for making breakfast sandwiches or serving alongside fried chicken or stew.

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Tips for Perfect Giant Cathead Biscuits:

• Cold Butter: The colder the butter, the flakier the biscuit. Use cold butter straight from the fridge, and handle it as little as possible to keep it from melting before it hits the oven.

• Don’t Overmix: Overmixing the dough will result in dense biscuits, so mix only until the dough comes together.

• Layering the Dough: Folding the dough a couple of times creates the signature flaky layers that are a hallmark of great biscuits.

• Oven Temperature: Make sure your oven is fully preheated before baking. A high temperature ensures that the biscuits rise tall and fluffy.

• Serving Suggestions: These biscuits are perfect for serving with Southern dishes like sausage gravy, fried chicken, or as a simple breakfast with butter and jam.

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Nutritional Information (per biscuit):

• Calories: 250-300

• Fat: 14g

• Carbs: 28g

• Protein: 4g

• Sugar: 1g