Cathead Biscuits Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Position a rack in the middle. Lightly grease a rimmed baking sheet or cast-iron skillet with 1 tablespoon vegetable oil or melted butter and set aside.

Mix dry ingredients

In a large bowl, whisk together 4 cups all-purpose flour, 2 tablespoons baking powder, 1/2 teaspoon baking soda, 1 tablespoon fine salt, and 1 tablespoon granulated sugar until evenly combined.

Cut in butter

Add 3/4 cup (very cold, cubed) unsalted butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, quickly work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly so the butter stays cold.

Add buttermilk

Make a well in the center and pour in 1 3/4 cups cold buttermilk. Using a sturdy wooden spoon or spatula, stir just until the dough comes together and there are no large dry patches. The dough will be shaggy and sticky; do not overmix.

Turn out and shape

Turn the dough out onto a lightly floured surface. With floured hands, gently fold the dough over itself 3 to 4 times to create layers — press it into a roughly 1 1/2- to 2-inch thick rectangle. Do not roll thin.

Portion cathead biscuits

Using a large spoon or a 1/2-cup measuring cup, scoop generous portions of dough (cathead size — roughly the size of a cat's head, about 1/2 cup each). Place portions onto the prepared baking sheet or skillet, spacing them about 1 to 1 1/2 inches apart for slightly touching, which yields taller biscuits. This recipe should make 8 to 10 large cathead biscuits.

Bake

Brush the tops lightly with a little extra buttermilk if desired for color. Bake in the preheated 450°F oven for 12 to 16 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. Rotate pan halfway through baking for even color.

Finish

Remove biscuits from oven and transfer to a wire rack. Let rest 5 minutes before serving so interiors set. If you like, brush tops with a little melted butter for shine.

While biscuits bake, make the honey butter. In a small bowl, beat 1/2 cup softened unsalted butter with 1/4 cup honey and 1/4 teaspoon fine salt until smooth and well combined. Taste and adjust honey or salt to preference. Transfer to a small serving dish and refrigerate briefly if you prefer a firmer spread.

Cook fruit

In a medium saucepan, combine 3 cups mixed berries, 3/4 cup granulated sugar, and 2 tablespoons fresh lemon juice (plus 1 teaspoon lemon zest if using). Stir over medium heat until the sugar dissolves and the fruit begins to release juices, about 3–5 minutes.

Simmer and thicken

Increase heat slightly to bring the mixture to a gentle boil, then reduce to a simmer. Cook, stirring occasionally, until the fruit breaks down and the mixture thickens to a jammy consistency, about 12–18 minutes. To test, place a small spoonful on a chilled plate — if it gels and doesn't run, it's done.

Finish and cool

Remove from heat and let cool for 10 minutes. For a smoother preserve, mash with a fork or pulse briefly with an immersion blender. Transfer to a jar or serving bowl and let cool to room temperature, then refrigerate. Preserves will thicken further as they cool.

Split warm cathead biscuits horizontally or pull apart. Serve each with a generous smear of honey butter and a spoonful of house preserves. Enjoy while biscuits are still warm.