Southern Cathead Biscuits

5 from 2 votes

Cathead Biscuits have been around for years and are a true Southern classic. These big and fluffy biscuits are perfect for butter, gravy, or jam.

Prep Time10

Cook Time30

Course: Breakfast, Side Dish

Cuisine: Southern

Servings: Biscuits

Calories: 357kcal

4 cups Self-Rising Flour I use White Lily Flour, plus more flour for forming biscuits
4 tablespoons Shortening plus more for greasing the pan
2 cups Whole Buttermilk, cold
3-4 tablespoons Butter, melted

Preheat the oven to 425 degrees. Lightly grease a 12" cast iron skillet or round cake pan with shortening. Set aside.
Measure the flour and add to a large bowl.
Work the shortening into the flour. Use a fork or your fingers.
Add the buttermilk and stir until it makes a ball. Don't over-mix. Use floured hands to portion the dough out into 8 equal pieces. (The dough will be sticky, so have extra flour close by). Loosely form them into a round ball and place them in the prepared skillet. They should be touching. Using the back of your fingers, gently press down on the top of the dough to flatten slightly.
Brush the top of the biscuits with melted butter.
Bake for 30 minutes or until golden brown. Brush with more butter if desired.

This recipe makes 8 large biscuits.