This is my mom's biscuit recipe, passed down from her mom and grandma who lived their entire lives on the Mississippi Delta. Of course it took a lot of trial and error to get it right because she was from the 'handful of this and a pinch of that' school of cooking. You can use milk or plain yogurt in place of the buttermilk. Shortening or butter can stand in for the lard. Serve with butter, jelly, honey, gravy, or whatever your favorite biscuit topping is.

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
8
Yield:
8 biscuits as big as a cat's head
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Prepare a 9-inch cake pan with cooking spray.

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  • Mix flour, baking powder, salt, and baking soda together in a mixing bowl.

  • Mash small chunks of lard into the flour mixture with a pastry cutter or with your fingers, letting each addition integrate fully before adding the next, until all the lard has been added and the mixture resembles coarse-ground cornmeal.

  • Make a well in the center of the flour mixture. Pour milk into the well. Stir the mixture with a spoon, making sure to scrape the edges of the bowl so that the dry flour there gets wet, just until the milk is incorporated into the dry mix and there are no large areas of powdery flour remaining, leaving lumpy dough which is sticky in some places and even a bit grainy in the driest areas. From here, use your hands to carefully mix to ensure even consistency.

  • Divide dough into 8 equal chunks and shape each into a thick biscuit. Put the shaped biscuits into the prepared cake pan with the sides touching.

  • Bake in preheated oven until the tops are light golden brown, about 15 minutes.

Cook's Notes:

You can make smaller biscuits, just adjust the baking time, or they'll turn out overcooked.

Nutrition Facts

206 calories; protein 4.6g; carbohydrates 28.5g; fat 7.8g; cholesterol 8.1mg; sodium 390.5mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/04/2014
Very good! I do think that they need a bit more salt but that's my personal preference. These were very easy to make and they rose beautifully. This is more of a dense biscuit than a light and fluffy biscuit which worked well with our dinner tonight. I wish I would've had the lard but I didn't so I used butter flavored shortening. I would make these again! Thanks for sharing.:) Read More
(5)

Most helpful critical review

Rating: 1 stars
01/06/2020
These are NOT cathead biscuits! No butter or cake flour. too smooth and not craggy. Way too dense. Read More
21 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
02/03/2014
Very good! I do think that they need a bit more salt but that's my personal preference. These were very easy to make and they rose beautifully. This is more of a dense biscuit than a light and fluffy biscuit which worked well with our dinner tonight. I wish I would've had the lard but I didn't so I used butter flavored shortening. I would make these again! Thanks for sharing.:) Read More
(5)
Rating: 5 stars
01/26/2014
These are absolutely delightful Read More
(1)
Rating: 4 stars
11/08/2015
I used butter as the lard because that was what I had. I had to add a little more flour so I could divide into biscuits because it was very sticky but they turned out perfect and tasted great! Read More
(1)
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Rating: 4 stars
06/17/2017
I make these often. They always disappear quickly. Like some others I increased the salt a bit and used a combination of milk and yogurt instead of butter milk. Read More
(1)
Rating: 5 stars
03/23/2016
Very delicious and easy. I was looking for a good biscuit recipe with lard and found this one! I have made it three different times the first with the standard recipe second substituting 1/4 cup flower with whole wheat and the third substituting 1 cup flower with whole wheat (a much stronger whole wheat taste but still good). They are more dense (perhaps because of the lard) but i love them and so does everyone else. When ever i make them the roommates hang around waiting for them to finish and grab the first biscuit. I made them with gravy (excellent) and without eating them with butter and jam (excellent). The recipe only makes about 7-9 depending on the size i wouldn't call them "big-as-cat-head" they serve 2-3 people (maybe 4 if you are all light eaters/depending on what else you are eating) so for a group i would double the recipe. Read More
(1)
Rating: 5 stars
08/02/2015
I didn't make them quite as big as a cathead and I made them on a cookie sheet. I used soymilk with a little lemon juice because I didn't have buttermilk (and I limit my dairy intake). They are really good. A bit crumbly when slicing probably because I made them as drop biscuits on a cookie sheet. I mixed several flours because I was using up leftover bits- some all purpose white some gluten free and 1/2 cup cozonac (which is a little sweet). Terrific. my new go to biscuit. Read More
(1)
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Rating: 5 stars
11/24/2016
My goodness. Never heard of these before yesterday. Watching a TV show last night and they were mentioned. I quickly looked it up and made them this morning ( it's Thanksgiving Day) with sausage gravy. My other half's fave. They were great! Used butter. I don't even know where you can get lard. Halved the recipe. Made 4 gigantic biscuits! We loved them! Will make these again for sure! Captain said he loved the texture. Yum! Read More
(1)
Rating: 4 stars
11/18/2015
Almost a five! The flavor was very good and the ease of making them was great. I do prefer mine to be a little more crumbly and moist on the inside. The only variation I used was one I used to see my grandmother use. After the biscuits were ready in the pan she would make a small indention with a spoon on top of the biscuit and put a small amount of oil on to. This leaves the tops of the biscuits beautifully cooked though they may not brown as much on top as on the bottom. Read More
Rating: 4 stars
11/14/2015
These were so much better than another recipe I tried recently. I did have to add more flour than the recipe called for but they still turned out great. Read More
Rating: 1 stars
01/06/2020
These are NOT cathead biscuits! No butter or cake flour. too smooth and not craggy. Way too dense. Read More
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