There’s something magical about the aroma of freshly baked biscuits wafting through the kitchen on a slow Sunday morning. Imagine it’s a cozy fall day—leaves turning amber outside, coffee percolating on the stove, and laughter echoing through the house. In the middle of it all is a tray of piping hot Memaw’s Cathead Biscuits, golden and buttery, ready to be pulled apart and slathered with jam or honey.
This recipe isn’t just about food—it’s about family. These biscuits were born in the heart of a Southern kitchen, lovingly passed down through generations. Memaw didn’t need a rolling pin or a fancy cutter. Just her hands, a well-worn cast iron pan, and years of tradition. And now, we’re sharing that with you—so you can bake a little love into your own kitchen, too.
What Are Cathead Biscuits?
If you’ve never heard of cathead biscuits before, don’t worry—you’re not alone. These aren’t your average breakfast biscuits. Named for their larger-than-life size (as big as a cat’s head—hence the name), cathead biscuits are a staple in Southern homes, especially in rural areas. They’re rustic, tender on the inside, and delightfully crisp on the outside, thanks to bacon grease and a cast iron pan.
Unlike rolled and cut biscuits, cathead biscuits are hand-formed, making each one unique. This method preserves a tender crumb and rustic texture, while also saving time and effort. It’s a recipe born of practicality and perfected by love.
Ingredients: Keeping It Simple and Southern
You won’t need a trip to a gourmet store to make Memaw’s biscuits. Just a few pantry staples—and a generous helping of heart.
Ingredients List:
- 2 cups self-rising flour
- 1 to 2 tablespoons shortening (Memaw always used lard for extra richness)
- 1 cup buttermilk
- 1/2 teaspoon salt
Optional but highly recommended: bacon grease for greasing the pan, and melted butter for brushing the tops.
These humble ingredients come together in a way that feels like culinary magic. The self-rising flour gives the biscuits their signature lift, while the buttermilk adds tang and tenderness.
Step-by-Step Instructions for the Perfect Cathead Biscuits
Whether you’re a seasoned baker or new to the kitchen, this recipe is easy to follow, deeply satisfying, and forgiving—just the way Memaw liked it.
1. Start With the Dry Ingredients
Measure the 2 cups of self-rising flour and 1/2 teaspoon of salt into a large bowl. Sprinkle a little extra flour around the bowl to keep the dough from sticking later on. This bowl is going to get messy—and that’s okay.
2. Cut in the Shortening (or Lard)
Add 1 to 2 tablespoons of shortening or lard to the flour. Using a fork, spoon, or even your fingers, cut the fat into the flour until the mixture resembles coarse crumbs—about the size of peas. This step is crucial for achieving those irresistible flaky layers.
Pro Tip: If using lard, chill it slightly before cutting it in. Cold fat = flakier biscuits.
3. Add the Buttermilk and Mix by Hand
Pour in 1 cup of buttermilk, and get your hands in there—lightly floured hands, that is. Gently mix just until the dough comes together into a soft, slightly sticky ball. Don’t overmix—overworked dough leads to tough biscuits.
If the dough feels too wet, add a little extra flour, a tablespoon at a time. You’re looking for a pliable, soft dough that you can shape with your hands.
4. Shape the Biscuits with Love
Instead of rolling the dough out and using a cutter, tear off palm-sized pieces and gently roll them in your hands. This is what gives cathead biscuits their signature size and shape. Each one will be slightly different—and that’s exactly how it should be.
5. Arrange in a Bacon-Greased Pan
Generously grease a round baking pan or cast iron skillet with bacon grease. Place the biscuits inside so they’re touching one another. This helps them rise tall and soft on the sides while staying crispy on top.
If you don’t have bacon grease, you can use butter or shortening—but you’ll be missing that smoky, savory edge.
6. Bake to Golden Perfection
Preheat your oven to 400°F (200°C). Bake the biscuits for 15 to 20 minutes, or until the tops are beautifully golden brown. Your kitchen will smell like home.
7. Brush with Melted Butter
Once out of the oven, brush the tops with melted butter for an irresistible glossy finish. Serve immediately, or keep warm in a clean kitchen towel until ready to serve.
Serving Suggestions: What to Eat with Cathead Biscuits
Cathead biscuits are versatile and hearty, perfect for breakfast, lunch, or dinner. Here are some classic pairings to inspire your meal:
- Slathered with honey or homemade jam for a sweet start
- Topped with sausage gravy for a classic Southern breakfast
- Split and filled with fried chicken for an indulgent sandwich
- Served alongside collard greens and ham for Sunday supper
- With eggs and grits for the ultimate brunch plate
The possibilities are endless, and every combination feels like comfort food at its finest.
Tips for Biscuit Success
Here are a few insider tips Memaw would want you to know:
- Use cold fat and cold buttermilk. This helps create steam pockets, which make your biscuits rise higher and flakier.
- Handle the dough as little as possible. Overmixing is the enemy of tenderness.
- Don’t skip the bacon grease. It adds depth and flavor that can’t be mimicked.
- Bake biscuits close together. This helps them rise tall and prevents overbrowning on the sides.
- Make them your own. Add herbs, cheese, or even crumbled bacon to the dough for a creative twist.
Why You’ll Fall in Love with This Recipe
There are thousands of biscuit recipes out there, but Memaw’s Cathead Biscuits stand apart because they are authentic, nostalgic, and deeply rooted in Southern heritage. They’re not polished or fancy—but they are delicious, dependable, and full of heart.
This is the kind of recipe that makes you slow down, appreciate tradition, and connect with the past. Every bite is a reminder of family gatherings, of sitting at the kitchen table, and of the quiet, powerful love that goes into homemade food.
Storing and Reheating Leftovers
If you somehow manage to have leftover biscuits, here’s how to keep them tasting fresh:
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- To reheat, wrap in foil and warm in a 300°F (150°C) oven for 10 minutes. Or slice and toast with a pat of butter for a crispy treat.
You can also freeze baked biscuits for up to 3 months. Just cool completely, wrap individually, and store in a freezer-safe bag. Reheat from frozen in the oven for best results.
FAQs About Cathead Biscuits
Q: Can I use all-purpose flour instead of self-rising?
A: Yes! Just add 1 tablespoon of baking powder and 1/2 teaspoon of salt for every 1 cup of all-purpose flour.
Q: What if I don’t have buttermilk?
A: Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let sit for 5 minutes, then use as a buttermilk substitute.
Q: Can I make these gluten-free?
A: You can try using a gluten-free self-rising flour blend, but results may vary. Be sure to add extra binding agents if needed.