How to make amazing Sourdough Cat Head Biscuits

As a child, I remember Saturday mornings well because my mom would make cat head biscuits. These sourdough cat head biscuits are a twist on this southern classic! The name comes from biscuits the size of a cat’s head, ha ha!

If you’ve never had a cat head biscuit, they are super big biscuits. Big enough to make breakfast sandwiches with.

I have always love homemade biscuits and make them every chance I get. These are the best biscuits for breakfast sandwiches. They have flaky layers and are tender biscuits.

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I have always love breakfast sandwiches. The only thing was, most biscuits were a bit small for an egg and other toppings I wanted. A good old southern biscuit that is cut out to be a cathead biscuit is a memory seared in my mind!

I decided that making my biscuits big like my mom used to do was the perfect answer!

This type of biscuit is a way alternative to sandwich bread and we use them often for sandwiches at lunch.

If you are brand new to Sourdough, start here: How to make a Sourdough Starter

What is Sourdough?

Sourdough is wild yeast. You capture the yeast by allowing flour and water to ferment at room temperature.

The process of making a sourdough starter takes several days, but once it’s active and you maintain it, it will last for generations!

What is active sourdough starter?

Active sourdough starter is starter that has been fed within the last 24 hours and is bubbly. Active starter will rise dough well.

This recipe can use either active starter or sourdough discard.

What is Sourdough Discard?

Sourdough discard is basically hungry sourdough starter. It hasn’t been fed within the last 24 hours and may have a liquid on top and an acetone odor.

It can still be used in recipes however for those needing a big rise, for best results I recommend active sourdough starter.

Why you will love this recipe for Cathead Biscuits

This recipe is easy to make and a fun baking project in the kitchen with your kids. They will love the extra large biscuits for breakfast!

These sourdough cat head biscuits are big enough for sandwiches and make the perfect vessel for any toppings you want.

You can use either active sourdough starter or sourdough discard for this recipe.

This is an adaptation from my sourdough discard biscuit recipe here: Sourdough Biscuits

Equipment you may need for this recipe

Large mixing bowl

A large bowl is best since the dough will ferment overnight. This will give plenty of room for the dough to rise.

Cast Iron Skillet

I prefer to bake my biscuits in a cast iron skillet. These are my favorite cast iron pieces: Field Cast Iron

Stand Mixer (optional)

These can be mixed in a stand mixer with the paddle attachment. This is the stand mixer I use and absolutely love: Nutrimill Mixer

What you will need to make these biscuits

Flour

I prefer to use freshly milled flour in all of my baking. For this recipe I used freshly milled hard white wheat.

This is the grain mill I have used for years: Nutrimill Grain Mill

You can use all purpose flour or store bought whole wheat if you want.

Olive oil

I prefer to use olive oil in my biscuits. You can substitute with melted butter or coconut oil. You can also use cold butter if you want.

Sourdough starter

Use active sourdough starter or sourdough discard for this recipe.

Milk

For this recipe, you can use whole milk, milk substitute, or if you are uncomfortable leaving the dough out overnight with milk in it, just use water.

Use buttermilk for wonderful buttermilk biscuits!

Salt

I use Redmond’s Real Salt in all of my baking. Any sea salt will work fine.

Baking Powder

Baking Soda

Step by Step Instructions for making Sourdough Cat Head Biscuits

Mix the dough

The night before in a large mixing bowl, combine the flour and olive oil.

Mix until there are coarse crumbs. You can use a pastry cutter to incorporate the oil. You can also do this in a food processor. If using cold butter, cut in with the pastry cutter.

Add the sourdough starter and milk to the flour mixture.

Mix just until combined. For flaky biscuits that are tender, do not over mix as this will lead to a tough biscuit.

Biscuit dough is much like pie crust in that it really only needs to be just combined. No heavy mixing or kneading is needed and actually these techniques will make the pie crust or biscuits on the tough side.

Ferment the dough

Cover with plastic wrap and let the dough rise on the counter at room temperature overnight or up to 24 hours.

Shape the biscuits

The next morning preheat the oven to 425 degrees F with a cast iron skillet in the oven to preheat.

In a small bowl mix the salt, baking powder, and baking soda.

Make dimples in the dough and sprinkle the salt mixture over the top.

Place on a lightly floured surface.

With a spatula or bench scraper turn the dough over itself until the salt mixture is completely combined.

You may need to knead the dough for a few turns to incorporate the mixture completely.

Roll out the dough with a rolling pin to 1/2-3/4 inch thickness. Roll out to 1/2 inch for a thick biscuit.

Using the lid of a wide mouth mason jar, cut out the biscuits. If you have an extra large biscuit cutter, you can use that as well.

Bake the biscuits

Once all biscuits are cut out, carefully remove the hot cast iron skillet and put the cut biscuits in.

*You can also use a baking sheet that has not been preheated and has been sprayed with nonstick spray. Bake for the same amount of time*

Place back in preheated oven and bake for 10-12 minutes or until golden brown.

You will find these to be flaky sourdough biscuits much like store bought canned biscuits. We love to peel the layers!

Serving Suggestions

Serve for breakfast with eggs, sausage, and cheese for an protein filled meal.

Serve topped with a fried chicken tender and a side of fries.

These serve as a great way to make sandwiches when you run out of bread as well.

We also love cheese biscuits with a fresh tomato on it! Nothing better in the summer!

Top with sausage gravy for a southern staple!

Storage Tips

Store cooled biscuits in a plastic bag or airtight container on the counter for up to 3 days.

Biscuits can be frozen in freezer bag for up to 3 months.

For more sourdough recipes, try this: Sourdough Pita Bread

Or this one: Sourdough Hot Dog Buns