Southern Cathead Biscuits

Cathead Biscuits have been around for years and are a true Southern classic. These big and fluffy biscuits are perfect for butter, southern tomato gravy, or jam. They are rustic, hand-shaped, and baked in a cast iron skillet. A homemade biscuit that never disappoints.

If you grew up in the South, chances are you’ve heard of cathead biscuits. The name is quite strange, but these large, fluffy, buttermilk biscuits are full of charm and rustic character.

If you love old-fashioned biscuits like I do, you’ll have to try these 3-Ingredient Drop Biscuits and these Easy Homemade Frozen Biscuits. Both are simple to make and quite delicious.

Jump to:

• History of Cathead Biscuits
• Why Are They Called Cathead Biscuits?
• 🥘Key Ingredients
• Biscuits with Lard or Shortening
• How To Make Cathead Biscuits From Scratch
• Recipe Tips for Preparing Cathead Biscuits
• How Should I Store and Reheat Leftover Biscuits
• 💭Recipe FAQs
• More Cast Iron Baking Recipes
• Southern Cathead Biscuits

History of Cathead Biscuits

Southern Cathead Biscuits date back to a time when biscuits were served daily in many homes. They were and still are easy to make and only require four simple ingredients: butter, self-rising flour, lard or shortening, and buttermilk. And no biscuit cutter is needed.

These biscuits were made large and rustic mainly because they were easier to prepare with no fancy tools. Then and now, you still hand-form the dough, creating rough edges and uneven biscuits. When they are placed close together in a pan, they are tall, fluffy, moist on the inside, and golden on the outside.

Add these fried potatoes with onions alongside your biscuits for a hearty breakfast.

Why Are They Called Cathead Biscuits?

Cathead biscuits, named for their size and shape—they are said to be as big, round, and uneven as a cat’s head—have traditional Southern roots and date back to a time when many households, including my husband’s, grew up eating biscuits daily, usually at every meal.

🥘Key Ingredients

• Self-Rising Flour – I use White Lily Self-Rising Flour, but any brand will work.
• Vegetable Shortening – I like Crisco Shortening, but any solid vegetable shortening will work.
• Buttermilk – Use cold, whole buttermilk. You’ll need the whole fat for this recipe.
• Butter – You’ll need melted butter to brush over the tops of the uncooked and baked biscuits.

Biscuits with Lard or Shortening

In the past, lard was the traditional fat used in these biscuits, but this recipe uses shortening, which helps the biscuits rise higher and hold their shape better. It’s also more convenient for today’s home bakers. Lard can certainly be used as a substitution for shortening. Your biscuits will be light, tender, and have a savory flavor.

How To Make Cathead Biscuits From Scratch

There are only four simple ingredients and no need for a rolling pin or a biscuit cutter; just pinch off large portions, roughly roll them into balls, slightly flatten the tops, and pop them in the oven.

Tip: To ensure you get equal portions, turn the dough out onto a lightly floured surface, such as parchment paper, and divide it into 8 equal portions. The dough is sticky, so be sure to flour your hands and the surface well.

They are larger than regular biscuits, which makes them perfect for splitting open for sausage gravy, blackberry jam, or soaking in syrup.

Recipe Tips for Preparing Cathead Biscuits

• For a higher-rise biscuit, ensure the biscuits are touching so they rise UP and not out.
• You can brush melted butter on the tops once cooked or even before baking.
• Flour your hands well before pinching off the dough to form biscuits.
• My biscuits were about 1/2″ thick before I baked them.
• You can make smaller biscuits, but you will need to adjust the cooking time accordingly.
• I prefer to use a cast iron skillet for my biscuits, but you may also use a metal baking pan or a round cake pan.

How Should I Store and Reheat Leftover Biscuits

Allow the biscuits to cool to room temperature, then place them in an airtight container or wrap them in plastic. They will stay fresh on the kitchen counter for a few days. Reheat for a few seconds in the microwave or oven.

To Refrigerate Biscuits: Wrap them in plastic wrap or place them in an airtight container and refrigerate them for up to a week. Reheat for a few seconds in the microwave or oven.

To Freeze Biscuits: Place them in a zip-top bag and pop them into the freezer.To reheat frozen biscuits: Remove them from the freezer and place them on a pan in a 350-degree oven until warm throughout.

The next time you crave comfort food, try making a pan full of cathead biscuits. I’m sure they will spark great conversation and be a hit in your home.

💭Recipe FAQs

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