Memaw’s Cathead Biscuits – Big, Fluffy Southern Buttermilk Biscuits
Memaw’s Seriously Big Cathead Biscuits
The Southern Buttermilk Biscuit Recipe That Feeds Your Soul
If you’ve never tried a true Southern cathead biscuit, you’re in for a treat. These giant, hand-shaped buttermilk biscuits are named for their impressive size — roughly as big as a cat’s head — and they’re every bit as comforting as they sound. Mixed by hand, baked in a cast iron skillet, and brushed with melted butter straight out of the oven, this cathead biscuit recipe is old-fashioned Southern cooking at its finest.
Whether you’re whipping up a big family breakfast or just craving some nostalgic comfort food, this recipe comes together in 30 minutes with simple pantry ingredients.
Why You’ll Love This Cathead Biscuit Recipe
- No rolling pin or biscuit cutter needed — just your hands
- Real buttermilk gives these biscuits a perfect tang and fluffy rise
- Rustic and hearty, just like grandma used to make
- Ready in 30 minutes from start to finish
- Perfect as a quick homemade breakfast or savory side dish
Ingredients
Yields: About 6–7 large biscuits Prep Time: 10 minutes Cook Time: 15–20 minutes Total Time: 30 minutes
- 2 cups self-rising flour, plus more for dusting
- 1–2 tablespoons shortening (or traditional lard)
- 1 cup cold buttermilk
- ½ teaspoon salt
- Butter, melted (for brushing tops)
- Bacon grease (for greasing the pan — highly recommended!)
Equipment Needed
- Large mixing bowl
- Fork or spoon (for cutting in shortening)
- 9-inch round baking pan or cast iron skillet
- Pastry brush
- Oven preheated to 400°F (200°C)
How to Make Cathead Biscuits – Step-by-Step Instructions
1. Flour your bowl. Generously dust a large mixing bowl with flour to prevent sticking.
2. Mix dry ingredients. Add 2 cups of self-rising flour and ½ teaspoon of salt. Stir to combine.
3. Cut in the shortening. Add 1–2 tablespoons of shortening and use a fork to work it in until the mixture resembles coarse crumbs.
4. Add the buttermilk. Pour in 1 cup of cold buttermilk. Gently mix with floured hands until a soft, shaggy dough forms. Do not overwork the dough.
5. Shape the biscuits. Tear off large handfuls of dough and shape them into rustic rounds by hand — no cutter or roller needed.
6. Prepare the pan. Grease your baking pan well with bacon grease for maximum flavor. Place biscuits close together so they rise tall.
7. Bake. Bake at 400°F (200°C) for 15–20 minutes, until the tops are deep golden brown.
8. Brush with butter and serve. Immediately brush hot biscuits with melted butter. Serve warm.
Serving Suggestions
- With country ham, fried eggs, and sausage gravy for a classic Southern breakfast
- Split open and stuffed with sausage and cheese
- Alongside fried chicken or a thick, hearty stew
- Topped with honey or jam for a sweet finish
Tips for the Best Cathead Biscuits
- Use cold buttermilk — it keeps the dough tender and helps the biscuits rise higher.
- Don’t overmix — a light hand is the #1 secret to fluffy, airy biscuits.
- Want extra-golden tops? Broil for 1–2 minutes at the end of baking.
- Upgrade the flavor by using smoked salt butter for brushing.
Recipe Card
| Detail | Info |
|---|---|
| Cuisine | Southern American |
| Course | Breakfast / Side Dish |
| Servings | 6–7 large biscuits |
| Prep Time | 10 minutes |
| Cook Time | 15–20 minutes |
| Total Time | 30 minutes |
Tried this recipe? Leave a comment below and let us know how your biscuits turned out! Don’t forget to pin it for later.
