Memaw’s Cathead Biscuits Recipe

Instructions

1. Prepare the Ingredients: Begin by measuring 2 cups of self-rising flour and ½ teaspoon of salt into a large bowl. The flour should be measured carefully, as it forms the base of your dough. Memaw always kept a bowl with flour in it, making it easy to just scoop the necessary amount for any recipe. This was part of the charm of her kitchen—practical, efficient, and always ready for baking!
2. Cut the Lard into the Flour: Add 1 to 2 tablespoons of lard (or shortening, if you prefer) to the flour mixture. Memaw always used lard, which gives the biscuits that rich, tender texture, but shortening will work well too. Use a fork or spoon to cut the lard into the flour. The goal is to break the fat into small pieces, about the size of peas, so that the biscuits will have a crumbly, flaky texture. This step is crucial for creating the right texture in the biscuits.
3. Mix in the Buttermilk: Once the lard is well-incorporated into the flour mixture, pour in the 1 cup of buttermilk. Buttermilk is key to making these biscuits extra soft and tender, as its acidity helps to activate the self-rising flour. Using your floured hands, gently mix the ingredients together until a soft dough begins to form. Be careful not to overwork the dough, as this can result in tough biscuits. If the dough feels too sticky, don’t hesitate to sprinkle in a little more flour to make it easier to handle. Memaw often kept a bowl of flour nearby for this reason.
4. Shape the Biscuits: Rather than rolling out the dough, which can flatten the biscuits, Memaw shaped each biscuit by hand. To do this, pull off pieces of dough and lightly roll them in your hands until they form a rough ball. This method helps the biscuits maintain their rustic, “cathead” shape and ensures they bake up nice and tall. Memaw’s biscuits were always big enough to hold a generous slice of ham, which is why these biscuits are often associated with a hearty breakfast.
5. Prepare the Pan: Grease a round baking pan generously with bacon grease. This is another one of Memaw’s secrets to making the biscuits extra flavorful, with a crispy, golden-brown crust. If you don’t have bacon grease, you can use vegetable oil or butter, but bacon grease gives these biscuits an extra layer of savory flavor. The round pan is essential for keeping the biscuits close together as they bake, which helps them rise evenly and get that beautiful golden top.
6. Arrange the Biscuits: Place the biscuits in the pan, making sure they’re touching each other. This is a key part of making cathead biscuits—they should be crowded together so they can rise as a group. When they bake, the biscuits will get a slightly crunchy edge where they touch each other, creating a soft interior with a crispy outer crust. The biscuits should be roughly the size of a cat’s head, as the name suggests!
7. Bake the Biscuits: Place the pan of biscuits into a preheated oven set to 400°F (200°C). Bake for 15 to 20 minutes, or until the biscuits are golden brown on top and a little crispy on the edges. Keep an eye on them toward the end of the baking time to prevent burning, as oven temperatures can vary.
8. Finish with Butter: Once the biscuits are done, remove them from the oven and immediately brush the tops with melted butter. This adds a rich, glossy finish and a slight buttery flavor that complements the crispy crust and tender interior. Allow the biscuits to cool slightly before serving, but they’re best enjoyed warm.
9. Serve: Serve these biscuits alongside your favorite breakfast dishes, such as eggs, bacon, sausage, or, of course, a generous slice of ham. Memaw’s cathead biscuits are perfect for creating a hearty meal that brings comfort to any table.
   

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