Cathead Biscuits

Cathead Biscuits

8 servings
These Old Fashioned Cathead Biscuits are a wonderful way to spoil your family. Save this biscuit recipe! 100's of reviews.

Ingredients

  • self-rising flour
    2 c
  • shortening at room temperature

    Mama used lard and about the size of a walnut

    1 tbsp
  • buttermilk
    1 c
  • salt
    ½ tsp

Directions

  1. 1

    Work the shortening into the flour until it’s like coarse crumbs. (I use a spoon to do this). Add the buttermilk and stir until makes a ball in the bowl. You can either pinch off the dough or cut it with a biscuit cutter. I use a tin can because I like to make these biscuits good size like my mama’s biscuits.

  2. 2

    Grease or spray pan. Bake in preheated 400 degree oven for 15 to 20 minutes until brown on top.

  3. 3

    This recipe only makes 8 biscuits if you make them like I do.

Cathead Biscuits

Cathead Biscuits

30 min8 servings

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About this Recipe

The Ultimate Old Fashioned Cathead Biscuits Recipe

There's nothing quite like the warm, comforting embrace of a freshly baked biscuit. But not just any biscuit – we're talking about Old Fashioned Cathead Biscuits. Named for their generously large, fluffy size, these southern-style biscuits are designed to be substantial, soft, and utterly irresistible. If you're looking to spoil your family with a truly authentic taste of home, this beloved Cathead Biscuit recipe is exactly what you need. It's a simple pleasure with deep roots, requiring just a few humble ingredients to create something truly magical.

What makes these Cathead Biscuits stand out? It's their incredible texture and straightforward charm. With hundreds of glowing reviews, this recipe proves that sometimes, the simplest things are the best. The secret lies in a few key elements: quality self-rising flour, rich buttermilk, and the touch of shortening (or traditional lard) that gives them their signature tenderness and flaky layers. This combination creates a biscuit that's wonderfully airy on the inside with a perfectly golden crust.

Tips for Perfect Cathead Biscuits

  • Don't Overmix: The golden rule of biscuit making! Mix just until the ingredients are combined. Overworking the dough develops gluten, leading to tough biscuits.
  • Cold Buttermilk is Key: Using cold buttermilk helps create steam in the oven, contributing to a higher rise and fluffier texture.
  • Gentle Handling: Flour your hands lightly and gently pat the dough out. Avoid heavy rolling or pressing.
  • Shortening vs. Lard: While shortening works beautifully, traditional lard (as Mama used!) truly elevates the flavor and tenderness of these southern biscuits. Use what you prefer for amazing results.

Serving Suggestions & Variations

These magnificent Cathead Biscuits are incredibly versatile. They're perfect for:

  • Breakfast: Slathered with butter, homemade jam, or a drizzle of honey.
  • Savory Meals: Ideal for soaking up rich sausage gravy, accompanying fried chicken, or serving alongside a hearty stew.
  • Sweet Treats: A dollop of whipped cream and fresh berries turns them into a rustic dessert.

For a delicious twist, consider adding 1/2 cup shredded sharp cheddar cheese or a tablespoon of finely chopped chives to the dough before mixing. However you choose to enjoy them, these fluffy, old-fashioned delights are sure to become a cherished family favorite.

Frequently Asked Questions