A New Family Heirloom
When he was a kid, Mama made biscuits nearly every day. She'd mix the dough the night before, refrigerate it overnight, and roll it out fresh in the morning. Her recipe? Mix everything till it "feels right." Yep. That's the secret.
Mama used her grandma's biscuit cutter — a very Southern thing to do. We pass down heirlooms like that, because they mean something. It might just be an old cut-out tin can, but it has sentimental value.
When the family developed their line of wooden biscuit cutters, Mama was hesitant at first — she wanted to sit it on the shelf "for looks." One day, he grabbed it, tossed it in the flour, and said "It's dirty now — go ahead and use it." And she did. That's all she's used since. As it turns out, it has become a new family heirloom. Funny how that works.
Made the Way It's Always Been Done
These biscuit cutters are handmade by a small family-owned business in rural Tennessee — a learned tradition handed down from father to son across multiple generations. The wood comes from locally-sourced trees, often from the family's own farm. Each piece is one of a kind.
About This Cutter
A Cathead biscuit is a big biscuit — tall, fluffy, and made to impress. This extra-large cutter is sized exactly right for the real thing. Perfect for oversized breakfast biscuits, scones, pastry rounds, and strawberry shortcake. The rich, warm tones of Black Walnut, Cherry, Ambrosia Maple, and White Oak make it as beautiful on the counter as it is useful in the dough.
❧♡ Lifestyle Moment — Saturday morning, flour on the counter, the smell of butter already in the oven. You press this beautiful wooden cutter into the dough and lift out a perfect round — big, generous, just like a proper Southern biscuit should be. Some kitchen tools are just tools. This one becomes part of the story.
Details
- Makes 3" diameter biscuits — extra large Cathead size
- Perfect for biscuits, scones, pastries & strawberry shortcake rounds
- Handmade bonded hardwood — Black Walnut, Cherry, Ambrosia Maple & White Oak
- Each cutter is one of a kind — wood grain and tones will vary
- Wood locally sourced, often from the family's own Tennessee farm
- Multi-generational family tradition, handmade in rural Tennessee
- As seen in: Food Network Magazine, Southern Living, Southern Cast Iron & Taste of the South
🥣 Classic Southern Cathead Biscuit Recipe
Makes 6–8 large biscuits
Ingredients:
- 3 cups all-purpose flour (White Lily preferred)
- 1 tbsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- ½ cup cold butter, cubed
- 1¼ cups cold buttermilk
Instructions:
- Preheat oven to 450°F. Grease a cast iron skillet or baking sheet.
- Whisk together flour, baking powder, salt, and baking soda.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in buttermilk just until dough comes together — don't overmix.
- Drop or pat dough and cut with your Cathead cutter. Place biscuits touching in the skillet.
- Bake 12–15 minutes until golden brown on top.
💡 Tip: For extra flaky biscuits, freeze your butter and grate it in.
