Cathead Biscuits

"Don't worry, there aren't any actual cat's heads involved. The origins of the name are lost to time, but the conventional wisdom seems to be that they're called that because they're about the size of a cat's head. An old Appalachian favorite. Less fuss than rolled and cut biscuits. White Lily flour is preferred."
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Ready In:




  • Mix dry ingredients and sift into mixing bowl, then cut in lard or crisco until the mixture resembles a coarse meal.
  • Stir in buttermilk until it is incorporated with the flour mixture. The dough will be kind of wet and very sticky.
  • Flour your hands and turn the dough out onto a lightly floured surface. Roll the dough in the flour just enough to make it handleable - you don't want it to stick to your hands too much, but don't work in too much extra flour either or the biscuits will be heavy and taste of raw flour.
  • For each biscuit, pinch off a piece of dough about the size of a large egg or a small lemon and pat out in the ungreased pan with your hands. You don't want it to be really flat, just pat it down a bit so it's relatively biscuit-shaped and about 1 inch high.
  • Bake at 475 degrees for 10 to 12 minutes until the tops are golden brown. Keep your eye on them while they're in the oven so they don't burn.
  • Brush tops of biscuits with melted butter, if desired.

Questions & Replies

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  1. nana6532324
    Can you make them with self rising flour
  2. Ronda T.
    What makes flat? Not desirable!
  3. Darryl P.
    Can you make the dough a day or two in advance
  4. 8carieallen
    Can I use Bisquick instead of flour? And regular milk instead of buttermilk? I'm also baking in iron skillet any tips to make them good? I haven't made them in long time n I'm worried won't turn out good. Help please. Carey


  1. thestarfire1
    Very good. Used lard and turned out good.will make again.
  2. Polly Smith
    Really good and quick. Family loved them .
  3. boandtrent
    The name CATHEAD biscuit comes from the fact that the biscuits are about the size of a “cat’s head”
  4. ken w.
    Used lard tasted like G-Mom made them 50 yes ago wife's red eye gravy ate way to many
  5. linguinelisa
    The recipe was easy to follow and I appreciated the details (like that the dough would be sticky.) I have to admit I'm not the worlds best biscuit maker and that may be why they only seemed okay to me. I used shortening and didn't brush with melted butter which I think would have helped as they were a little dry. Thanks for posting.....I may give it another try. Made for I Recommend cooking tag game.


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