Memaw’s Famous Cathead Biscuits – Big, Fluffy, and Straight from the Heart

There’s something truly magical about old-fashioned recipes passed down through generations. And few recipes are as comforting, rustic, and satisfying as Memaw’s Cathead Biscuits — named for their big, hearty size, not actual cats! These biscuits are a Southern classic, made with love, lard, and memories.

Let’s take a delicious trip down memory lane with this traditional recipe that’s as easy to make as it is to fall in love with.

What Are “Cathead” Biscuits?

The name might sound odd, but it’s nothing to worry about — no cats involved! “Cathead” refers to how big these biscuits are, roughly the size of a cat’s head. Thick, tender on the inside, and golden on the outside, these biscuits were a daily staple in Southern kitchens.

Ingredients You’ll Need

Simple pantry staples — but the magic is in how you bring them together:

2 cups self-rising flour
1 to 2 tablespoons shortening (Memaw used good old-fashioned lard)
1 cup buttermilk
½ teaspoon salt

Optional for flavor and finish:

Bacon grease or butter to grease the pan
Melted butter for brushing after baking

Step-by-Step Instructions: Just Like Memaw Did It

1. Prepare the flour base

In a large bowl, add 2 cups of self-rising flour and the salt. Sprinkle a little extra flour in the bowl to help keep the dough from sticking. This was one of Memaw’s secrets to tender biscuits.

2. Cut in the shortening

Add the lard or shortening to the flour. Use a fork or your fingers to “cut it in” until the texture resembles coarse crumbs — think small pea-sized pieces.

3. Mix with buttermilk

Pour in the buttermilk and use your floured hands to gently mix the dough until it comes together. Don’t overwork it. If the dough feels too sticky, sprinkle in a little more flour.

4. Shape by hand – no rolling!

Forget the rolling pin. Just tear off pieces of dough and roll them softly between your palms into round, thick biscuits — about the size of a small apple. This hands-on method gives them that signature “cathead” rustic look.

5. Arrange and grease the pan

Grease a round baking pan generously with bacon grease or butter. Place the biscuits in the pan touching each other — this helps them rise tall and soft, while keeping the edges moist.

6. Bake to golden perfection

Place the pan in a preheated 400°F (200°C) oven and bake for 15 to 20 minutes, or until the tops are golden brown and the aroma fills your kitchen.

7. Finish with butter

As soon as the biscuits come out of the oven, brush the tops with melted butter. This final touch adds richness, moisture, and that irresistible homemade look.

Tips for Perfect Cathead Biscuits

Use cold ingredients – cold lard and cold buttermilk give you the flakiest texture.
Don’t overmix – the more you handle the dough, the tougher your biscuits will be.
Want extra flavor? Add shredded cheese, chives, or even cooked bacon bits into the dough.
No buttermilk? You can make a quick substitute: add 1 tablespoon lemon juice or vinegar to 1 cup milk and let sit for 5 minutes.

How to Serve

These biscuits are incredibly versatile! Try them:

Hot with honey or jam
Smothered in sausage gravy for a classic Southern breakfast
Sliced open and stuffed with eggs, cheese, and bacon
As a side with soups or stews