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Cathead Biscuits

Rated as 4.39 out of 5 Stars

"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

25 m servings 336 cals
Original recipe yields 8 servings (8 large biscuits)

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 336 calories; 11.6 g fat; 49 g carbohydrates; 8 g protein; 17 mg cholesterol; 891 mg sodium. Full nutrition

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Reviews

Read all reviews 16
  1. 18 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 ...

Most helpful critical review

The center was doughy.

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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 ...

Best

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...

I have tried to make biscuits for many years, and had given up long ago. My adult son jokingly asked me to learn to make cat head biscuits as a new years resolution. Challenge accepted! I have ...

All the flour will be used

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

I can't wait to make these tomorrow night. Such an easy, straightforward biscuit recipe! Thanks for sharing! *I believe all of the reviewers would've made these perfect the first time had they ...

Followed reviews and cut the milk - turned out picture perfect. This is a dense biscuit so if you are looking for light and fluffy , keep looking.

I followed the instructions with a few changes. I substituted 1cup whole wheat flour and added 1 1\2 tsp of baking powder and 1\4 tsp of salt.. The cook time was about 7 minutes longer but they ...