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These massive buttermilk biscuits are fluffy, golden, and baked with love—just like Memaw used to make. Ideal for breakfast or a comforting side.

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.
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Ingredients Equipment Method Notes

Ingredients
  

  • - 2 cups self-rising flour plus extra for dusting
  • - 1 to 2 tablespoons shortening or lard
  • - 1 cup cold buttermilk
  • - ½ teaspoon salt
  • - Melted butter for brushing
  • - Bacon grease for greasing the pan

Equipment

  • mixing bowl
  • - Spoon or fork
  • - Baking pan
  • pastry brush
  • Oven

Method
 

  1. Sprinkle flour into a large bowl. Add flour and salt.
  2. Cut in shortening until mixture resembles coarse crumbs.
  3. Stir in buttermilk gently with floured hands until a shaggy dough forms.
  4. Pull off biscuit-sized portions and shape into rounds with your hands.
  5. Grease a round baking pan (bacon grease recommended).
  6. Place biscuits close together in the pan.
  7. Bake at 400°F (200°C) for 15–20 minutes until golden.
  8. 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.