Blackberry Cathead Biscuits
There are biscuits, and then there are cathead biscuits. The kind that take up half the plate, baked tall and fluffy with just the right amount of golden brown on top. Growing up, I always thought biscuits had to come from a can until I discovered the beauty of making them from scratch.
These biscuits are my latest obsession: big, buttery catheads dotted with cream cheese and swirled with juicy blackberries. The cream cheese keeps the crumb tender while adding just the slightest tang, and the berries burst in the oven like little pockets of jam. They’re rustic, they’re messy, and they’re perfect.
What I love most about these is that they’re not fussy. No rolling pins, no fancy cutters… just a bowl, an ice cream scoop, and a hot oven. They’re the kind of biscuit you split open while they’re still steaming, letting the butter melt into every layer before topping with a drizzle of honey (or more blackberry jam, if you want to lean into the theme).
Whether you’re serving them with breakfast, sneaking one with your afternoon coffee, or turning them into the base of a shortcake-style dessert, they just work!
Blackberry Cathead Biscuits Recipe
Yield: 8 large biscuits
Prep Time: 15 minutes
Cook Time: 24-26 minutes
Ingredients
3 cups self-rising flour (or AP flour + 4 ½ tsp baking powder + ¾ tsp salt)
½ cup (1 stick) cold salted butter, cubed or grated
4 oz cream cheese, cut into small cubes (keep cold!)
1 cup cold buttermilk
1 tsp lemon juice
1 cup fresh blackberries (cut larger ones in half)
2 tbsp sugar (optional, but nice with the berries)
Buttermilk, for brushing tops
Honey Butter Glaze
3 tbsp melted salted butter
2 tbsp honey
Instructions
Preheat oven to 425°F.
In a large bowl, whisk flour + sugar.
Cut in cold butter until crumbly. Gently fold in the cream cheese cubes
Stir in buttermilk + lemon juice just until dough comes together.
Very gently fold in blackberries (it’s okay if some streaks of purple show).
Scoop large rustic mounds (“cathead style”) into a cast iron skillet or onto a baking sheet.
Brush tops with buttermilk.
Bake 24–26 minutes, until golden and set in the center.
Brush hot biscuits with honey butter glaze.