Scallion and Cheddar Cathead Biscuits

Recipe by Cheryl Day

These fluffy, oversized drop biscuits got their name, cathead biscuits, because they’re as big as a cat’s head. In addition to their impressive size, they’re also soft and pillowy on the inside, with bottoms that get crisp and golden-brown from the addition of a generous amount of cheddar cheese. And because they’re drop biscuits, you don’t have to roll out dough or grab a cutter — simply scoop them onto a baking sheet. 

15 mins
25 to 35 mins
50 mins
10 to 14 biscuits
Scallion and Cheddar Cathead Biscuits - select to zoom
Scallion and Cheddar Cathead Biscuits - select to zoom
Scallion and Cheddar Cathead Biscuits
Scallion and Cheddar Cathead Biscuits - select to zoom


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  1. Preheat the oven to 425°F with racks in the upper and lower third. Line two baking sheets with parchment.  

  2. In a large mixing bowl, combine the flours, baking powder, salt, and sugar and whisk until blended.  

  3. Add the butter cubes and toss to coat each one in flour. Working quickly, cut in the butter with a pastry blender, or pinch it with your fingertips, smearing it into the flour. You should have various-sized pieces of butter ranging from larger than pea-sized chunks to small, almost fully incorporated bits.  

  4. Add the scallions, cheese, and black pepper, tossing to mix well.  

  5. Make a well in the center of the dry ingredients, pour in 1 1/2 cups (340g) of the buttermilk, and gently mix with one hand or a flexible spatula until the mixture is crumbly but starting to come together into a shaggy mass. If the dough still looks too dry during this process, gradually add up to 1/2 cup (113g) more buttermilk. The dough should be moist and slightly sticky.  

  6. Finish mixing the dough in the bowl, turning the dough onto itself a few times until it comes together into a cohesive mass. (Work gently but with purpose to avoid overmixing the dough and making tough biscuits.) Gently pat down the dough until it resembles bread dough. Dust the top of the dough lightly with all-purpose flour.  

  7. Using a scone and muffin scoop or a 1/3-cup measuring cup, scoop rounded mounds of dough (about 100g each) onto the prepared baking sheets, arranging them at least 1" apart so that the biscuits have room to expand. With lightly floured hands, gently flatten the biscuits to about 1 1/2" tall.  

  8. Lightly brush the tops of the biscuits with the egg wash. Place the biscuits in the oven and bake, rotating the pan halfway through, for 25 to 30 minutes, until golden brown. Serve the biscuits hot out of the oven or at room temperature.  

  9. These cathead biscuits are best on the day they’re baked. Leftover biscuits can be stored in an airtight container at room temperature for 1 day. See "tips," below for reheating instructions.

Tips from our Bakers

  • To reheat leftover cathead biscuits: Place the biscuits on a wire rack set on a baking sheet and bake at 350°F for 5 to 6 minutes. For longer storage, wrap the biscuits in foil, then place in an airtight container and freeze. Reheat frozen biscuits in the foil in a 350°F oven for 15 minutes, then open the foil and bake for an additional 5 to 10 minutes until warm throughout.