Memaw’s Cathead Biscuits

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These Cathead Biscuits are a nostalgic recipe passed down from your Memaw, known for their large size—perfect for holding a big slab of ham. With their buttery, fluffy, and slightly crumbly texture, they are the epitome of Southern comfort food. This recipe is straightforward but yields mouthwatering biscuits that will bring memories of family and tradition to the table.

Ingredients:

  • 2 cups self-rising flour
  • 1 to 2 tablespoons lard (or shortening)
  • 1 cup buttermilk
  • 1/2 teaspoon salt
  • Bacon grease (for greasing the pan)
  • Melted butter (for brushing on top)

Instructions:

1. Prepare the Dry Ingredients:

  • In a large bowl, measure out the flour and add the salt. Sprinkle a little extra flour in the bowl to keep everything from sticking.

2. Cut in the Lard:

  • Add the lard (or shortening) to the flour mixture. Using a fork or spoon, cut the lard into the flour until the mixture becomes crumbly and resembles pea-sized bits.

3. Mix in the Buttermilk:

  • Pour in the buttermilk and, using your floured hands, gently mix the ingredients together until a soft dough forms. Be careful not to overwork the dough.
  • If the dough is too sticky, add a little more flour to help with the mixing.

4. Shape the Biscuits:

  • Rather than rolling out the dough, tear off pieces of dough and gently roll them in your hands to form rough balls—just as Memaw and Mom did.
  • The biscuits should be large—about the size of a cat’s head, hence the name!

5. Prepare the Baking Pan:

  • Grease a round pan generously with bacon grease for added flavor. A cast-iron skillet works perfectly, but any round pan will do.
  • Place the biscuits in the pan so they are touching each other. This helps them rise tall and stay soft on the sides.

6. Bake the Biscuits:

  • Preheat the oven to 400°F (200°C).
  • Bake the biscuits for 15 to 20 minutes, or until they are golden brown on top.

7. Finish with Butter:

  • Once the biscuits are done baking, remove them from the oven and brush the tops with melted butter for a shiny, rich finish.

Serving Suggestions:

  • These biscuits are perfect for breakfast with butter, jam, or honey.
  • Serve them with country ham or fried chicken for a true Southern experience.
  • They also make a great addition to any meal, especially paired with gravy or as an accompaniment to soups.

Helpful Tips:

  • Texture: Don’t overwork the dough, as this can make the biscuits dense. Gentle mixing and handling are key to getting them light and fluffy.
  • Lard: For the most authentic flavor, stick with lard as Memaw used. However, shortening can be used as a substitute if preferred.
  • Buttermilk: If you don’t have buttermilk on hand, you can substitute with regular milk and a tablespoon of vinegar or lemon juice to add acidity.

Nutritional Information (Approximate per biscuit):

  • Calories: 250 kcal
  • Fat: 14g
  • Carbohydrates: 26g
  • Protein: 3g
  • Sodium: 350mg

Description:

Memaw’s Cathead Biscuits are not just a recipe; they’re a tradition—big, hearty, and full of Southern charm. These biscuits, with their tender, buttery texture and simple ingredients, bring a taste of the past to life. Whether you’re enjoying them as part of a hearty breakfast or with a delicious dinner, these biscuits are sure to become a cherished part of your cooking routine.

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