Servings: 12 biscuits

6 cups (about 1 lb. 8 oz.) all-purpose flour (such as White Lily or Martha White), plus more for dusting 6 cups (about 1 lb. 8 oz.) all-purpose flour (such as White Lily or Martha White), plus more for dusting
3 Tbsp. baking powder 3 Tbsp. baking powder
1 Tbsp. kosher salt 1 Tbsp. kosher salt
2 tsp. granulated sugar 2 tsp. granulated sugar
2 cups (16 oz.) unsalted butter, cut into 1/2-in. cubes, chilled 2 cups (16 oz.) unsalted butter, cut into ½-in. cubes, chilled
2 cups whole buttermilk, chilled 2 cups whole buttermilk, chilled

Prepare oven and baking sheets: subheading: Prepare oven and baking sheets:
Preheat oven to 500°F.
Line 2 large rimmed baking sheets with aluminum foil.
Set aside.
Make biscuit dough: subheading: Make biscuit dough:
Combine flour, baking powder, salt, and sugar in a food processor; pulse until combined, about 3 pulses.
Add butter cubes, and toss with your fingers to gently coat cubes with flour mixture.
Pulse until mixture resembles coarse meal and small chunks of butter remain, about 25 (1-second) pulses.
Drizzle buttermilk into food processor, and pulse until just barely combined, about 8 (1-second) pulses.
Cut biscuits from dough: subheading: Cut biscuits from dough:
Turn shaggy dough out onto a lightly floured surface, and, with floured hands, lightly flatten dough into a ¾-inch-thick (11-x 11-inch) square (dough will be very sticky).
Using a 3-inch round cutter dipped in flour, cut straight down to cut out 9 rounds.
Reroll scraps, and flatten into a ¾-inch-thick shape.
Cut out 3 more rounds (to make 12 biscuits total).
Use a lightly floured spatula to transfer 6 of the rounds to each of the prepared large rimmed baking sheets, spacing about 2 inches apart.
Bake biscuits: subheading: Bake biscuits:
Bake biscuits, 1 baking sheet at a time, in preheated oven until golden brown and puffed, 10 to 12 minutes.
Let cool at least 5 minutes before serving.

Tips for Making Cathead Biscuits  Tips for Making Cathead Biscuits
The Southern Living Test Kitchen knows a thing or two about biscuits, so they shared their best tips for making excellent cathead biscuits:  The Southern Living Test Kitchen knows a thing or two about biscuits, so they shared their best tips for making excellent cathead biscuits:
Freeze the butter:  Freeze the butter:
While these biscuits do not have any distinct flaky layers, processing very cold butter into these biscuits helps to keep the crumb tender, fluffy, and buttery. We recommend popping your butter in the freezer just before using to get it extra cold.  While these biscuits do not have any distinct flaky layers, processing very cold butter into these biscuits helps to keep the crumb tender, fluffy, and buttery. We recommend popping your butter in the freezer just before using to get it extra cold.
Work quickly:  Work quickly:
This recipe calls to use a food processor, simply because it requires quite a bit of flour and butter that can be overwhelming otherwise, but you are welcome to use your hands, a fork, or a pastry cutter to incorporate the butter. Just be sure not to overwork the butter or dough at this stage.  This recipe calls to use a food processor, simply because it requires quite a bit of flour and butter that can be overwhelming otherwise, but you are welcome to use your hands, a fork, or a pastry cutter to incorporate the butter. Just be sure not to overwork the butter or dough at this stage.
Roll out:  Roll out:
Only reroll scraps once. The more times the dough is rerolled, the tougher the biscuit is.  Only reroll scraps once. The more times the dough is rerolled, the tougher the biscuit is.
Don't do the twist: Be sure to firmly press the biscuit cutter straight down, and resist the urge to twist it. This ensures that the biscuits rise evenly when they are baked.  Don't do the twist: Be sure to firmly press the biscuit cutter straight down, and resist the urge to twist it. This ensures that the biscuits rise evenly when they are baked.
The sides have it:  The sides have it:
If your cathead biscuits are baked close together, the sides will be tender. If you bake the biscuits far from each other, the sides will be crisp.  If your cathead biscuits are baked close together, the sides will be tender. If you bake the biscuits far from each other, the sides will be crisp.
Can cathead biscuits be made ahead?  Can cathead biscuits be made ahead?
Yes, cathead biscuits can be cut and frozen. To freeze, place freshly-cut rounds on a parchment-lined baking sheet, and place in the freezer until frozen, about two hours. Place frozen rounds in a ziplock bag or airtight container, and store for up to six months. To bake from frozen, add about five minutes baking time.  Yes, cathead biscuits can be cut and frozen. To freeze, place freshly-cut rounds on a parchment-lined baking sheet, and place in the freezer until frozen, about two hours. Place frozen rounds in a ziplock bag or airtight container, and store for up to six months. To bake from frozen, add about five minutes baking time.