Cathead Biscuits Recipe – Old Fashioned Lard Biscuits

Big, Fluffy Southern Biscuits Just Like Grandma Made

Introduction

If you’ve never had a true cathead biscuit, you’ve missed out on one of the best treasures of Southern comfort food! Cathead biscuits get their name because they’re as big as a cat’s head (no tiny hockey pucks here!), made with lard for unbeatable flavor and tenderness. These are the biscuits my grandma would make on lazy Sunday mornings—no fancy cutter, just pinch, roll, and bake until golden.

If you’ve ever stood in a warm kitchen, watching a skillet of these giants rise up and brown, you know the feeling—cozy, content, and a little bit spoiled. Whether you grew up in the South or just wish you did, this cathead biscuits recipe will win you over. Serve with a slather of butter, sausage gravy, or a dollop of homemade jam, and you’ll understand why families have been baking these for generations.

Who remembers fighting for the middle biscuit (the one with all the soft sides) at the breakfast table? I sure do! Tell me your family biscuit stories in the comments—I’d love to hear how you serve yours.

Why You’ll Love This Cathead Biscuits Recipe

Big & Fluffy: No tiny biscuits—just big, tender, old-fashioned goodness.
Simple Ingredients: Only flour, lard, and buttermilk (plus a little love).
True Southern Classic: The taste of family breakfasts, reunions, and holidays.
Versatile: Delicious with savory or sweet toppings.

Big, fluffy cathead biscuits in a cast iron skillet, fresh from the oven – classic old fashioned lard biscuits recipe

Ingredients

2 cups self-rising flour (plus extra for your hands)
1 golf ball-size lump of lard (about 1/4 cup)
1 cup cold buttermilk
Shortening (for greasing the skillet)
6 tablespoons melted butter (for brushing)

Step-by-Step Instructions for Old Fashioned Lard Biscuits

Prep Your Skillet:
Preheat your oven to 450°F. Rub a cast iron skillet generously with shortening and set aside.
Make the Dough:
In a large bowl, add self-rising flour. Using a fork (or your hands, if you’re feeling traditional), cut in the lard until the mixture looks like coarse crumbs.
Add the Buttermilk:
Pour in the cold buttermilk and stir gently just until a dough ball forms. Don’t over-mix!
Shape the Biscuits:
Flour your hands well. Pinch off dough and roll into balls, about the size of a small apple (or, you guessed it—a cat’s head). Place biscuits in the skillet so they’re snug but not packed too tightly.
Bake:
Bake in the preheated oven for 15–20 minutes, or until the tops are golden brown.
Butter Them Up:
As soon as they come out, brush the tops generously with melted butter. Serve hot!

Tips & Old-Fashioned Tricks

No lard? You can use shortening or cold unsalted butter, but lard is classic for the flakiest, most tender biscuits.
Keep It Cold: Cold buttermilk and cold lard make the fluffiest biscuits.
Don’t Overwork: Stir just until the dough comes together. Over-mixing makes tough biscuits.
Freezer Friendly: Freeze leftover biscuits and reheat in a low oven—still delicious!

What to Serve with Cathead Biscuits

Try them with Milk Gravy Recipes or alongside Best Strawberry Bread Recipe for a true country breakfast.

Storage

Room Temp: Wrap in a towel and store in a bread box or airtight container for up to 2 days.
Freeze: Let cool, then freeze in a zip-top bag for up to 2 months.

FAQ

Q: What makes a biscuit a “cathead” biscuit?
A: Size! They’re bigger than standard biscuits, and made by hand—no cutter needed.

Q: Can I use all-purpose flour instead of self-rising?
A: Yes—just add 1 tablespoon baking powder and 1/2 teaspoon salt per 2 cups of flour.

Q: What if I don’t have lard?
A: Shortening or cold butter will work, but lard gives that classic Southern taste and texture.

Let’s Chat!

Do you remember waking up to the smell of biscuits baking?
Tell us your biscuit stories, favorite toppings, or if you’re Team Middle Biscuit or Team Edge Biscuit! And if you love this recipe, please share on Pinterest or Facebook to keep the biscuit love alive.