Memaw’s Seriously Big Cathead Biscuits
The Southern Biscuit Recipe That Feeds Your Soul
These giant homemade biscuits—fondly called “catheads” for their size—are the kind of old-fashioned comfort food that brings warmth to any table. Hand-mixed with love, brushed with butter, and baked to golden perfection, they’re ideal for serving with country ham, sausage gravy, or just a slab of salted butter.
Whether you're cooking for a big family breakfast or craving a nostalgic bite of Southern kitchen tradition, this easy biscuit recipe is guaranteed to deliver soft, fluffy, and seriously satisfying results.
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Why You’ll Love These Cathead Biscuits:
- No rolling pin or biscuit cutter needed
- Made with real buttermilk for that perfect tang and rise
- Rustic and hearty, like the ones grandma made
- Ideal for a quick homemade breakfast or side dish
- Comfort food made from scratch—in just 30 minutes
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 to 2 tablespoons shortening (or traditional lard)
- 1 cup buttermilk
- ½ teaspoon salt
- Butter, melted (for brushing tops)
- Grease for your pan (bacon grease highly recommended)
Equipment Needed:
- Large mixing bowl
- Spoon or fork for cutting in shortening
- Baking pan (9-inch round or cast iron skillet)
- Pastry brush (for butter)
- Oven preheated to 400°F (200°C)
Instructions
- Flour your bowl generously. This helps the dough mix smoothly and prevents sticking.
- Mix dry ingredients. Combine 2 cups of self-rising flour and ½ teaspoon salt in your prepared bowl.
- Cut in shortening. Add 1–2 tablespoons of shortening. Use a fork or spoon to mix until the texture resembles coarse crumbs.
- Add buttermilk. Pour in 1 cup of cold buttermilk and gently mix with floured hands until a soft, shaggy dough forms. Don't overwork it.
- Shape biscuits. Tear off large handfuls of dough and shape them into rustic rounds with your hands—no rolling pin or cutter needed.
- Prepare the pan. Grease a baking pan well (bacon grease adds unbeatable flavor). Place the biscuits close together so they rise tall.
- Bake. Preheat oven to 400°F (200°C). Bake for 15–20 minutes or until the tops are golden brown and the biscuits are cooked through.
- Butter and serve. As soon as they come out, brush generously with melted butter and serve warm.
Serving Suggestions:
- With country ham, fried eggs, and gravy for a Southern breakfast
- Split and stuffed with sausage and cheese
- Alongside fried chicken or a hearty stew
- Slathered in honey or jam for dessert-like goodness
Tips for Success:
- Use cold buttermilk to keep the dough tender and help with rise.
- Don’t overmix—the key to fluffy biscuits is a light touch.
- For extra golden tops, you can broil the biscuits for 1–2 minutes at the end of baking.
- Try smoked salt butter for even more flavor.
Memaw's Seriously Big Cathead Biscuits
These massive buttermilk biscuits are fluffy, golden, and baked with love—just like Memaw used to make. Ideal for breakfast or a comforting side.
Ingredients
Equipment
Method
- Sprinkle flour into a large bowl. Add flour and salt.
- Cut in shortening until mixture resembles coarse crumbs.
- Stir in buttermilk gently with floured hands until a shaggy dough forms.
- Pull off biscuit-sized portions and shape into rounds with your hands.
- Grease a round baking pan (bacon grease recommended).
- Place biscuits close together in the pan.
- Bake at 400°F (200°C) for 15–20 minutes until golden.
- Brush hot biscuits with melted butter and serve warm.
Notes
Use cold buttermilk to keep the dough tender and help with rise.
Don’t overmix—the key to fluffy biscuits is a light touch.
For extra golden tops, you can broil the biscuits for 1–2 minutes at the end of baking.
Try smoked salt butter for even more flavor.