Cathead Biscuits Recipe -
Cathead Biscuits Recipe
  • READY IN 25 mins

Cathead Biscuits

Recipe by  

"This is the old time recipe from our Grandmamas. There is no real measurement in this for the shortening. Wonderful and tasty heavy biscuit from the old times. Great with homemade sausage gravy. Always always always use White Lily® flour for the fluffiest biscuits. I usually don't always use all of the buttermilk. I seem to usually have just under a 1/4 cup leftover."

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Ingredients Edit and Save

Original recipe makes 8 large biscuits Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Preheat an oven to 475 degrees F (245 degrees C). Grease an 8-inch cake pan.
  2. Sift flour and salt together into a large mixing bowl. Make a dent in flour by pushing flour from center toward sides of bowl. Add 2 walnut-size lumps of shortening and a splash of buttermilk to the flour where you made the dent. Work the shortening into the flour using fingers in a twisting motion (rub thumb against pointer and middle finger motion) until the shortening is fully incorporated into the flour.
  3. Pour buttermilk into the flour about 1/4 cup at a time, continuing to work it in with your fingers until the buttermilk is completely incorporated into a sticky dough.
  4. Roll dough into 8 large balls and drop into prepared cake pan, working around the outside and putting the last one in middle to fill the pan. Press dough balls with back of fingers to flatten until they touch and are about 3/4- to 1-inch thick.
  5. Bake in preheated oven until the tops are golden brown, 15 to 20 minutes. Brush tops with melted butter.
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Reviews More Reviews

Most Helpful Positive Review
Jun 29, 2014


Most Helpful Critical Review
Jul 26, 2015



8 Ratings

Jan 08, 2015

Simple, simple simple. just a few ingredients and you can't screw it up. The only thing is to watch the milk. like other reviewers, decrease about a 1/4 cup. I also useregular flour and add 4 level teaspoons of baking powder to make up for the self rising flour. For the butter milk i used 2 teaspoons of vinegar with 2 cups regular milk. (Thanks for a great week night biscuit recipe.

Mar 31, 2015

These are really good and the only biscuits I've ever been able to make that were actually good. Watch the buttermilk bit though. If u use too much they don't bake and are doughy in the center. very good.

Mar 04, 2015

All the flour will be used

Jul 12, 2015

Made this the other day for the local Senior Centers lunch & they were a great hit, perfect for biscuits & gravy along with some hash brown potatoes & scrambled eggs. This will definetely be my go to biscuit recipe. Thanks for sharing!!

May 17, 2015

These biscuits are a bit toasty in the outside and moist and tender on the inside. I didn't have buttermilk on hand so I made sour milk adding lemon juice to milk. They turned out just great. I did reduce the milk as others suggested. We'll be having these again!

Nov 29, 2014

Yay!!so happy I found this..just like my gran who lived in the Ozark mntns. made!They turned out great.


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  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 49 g
  • 16%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 939 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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