They're called "cathead biscuits" because they should be about the size of a cat's head.


  • 1 1/8 cup self-rising flour
  • 2/3 cup milk or buttermilk
  • 1/8 cup oil or bacon drippings


Step #1: Blend above ingredients in a mixing bowl.

Step #2: Dump a hand full of flour on a pastry cloth or whatever. A brown paper sack also works. Newspaper also works just fine.

Step #3: Dump the blended dough onto the flour.

Step #4: Pour a dash of oil into your skillet and smear it around with your fingers. Coat the inside of the skillet and the palms of your hands with oil.

Step #5: Knead the dough for about 30 seconds, rolling it in the flour and thickening it.

Step #6: Halve the dough. Halve it again, making 4 pieces of dough.

Step #7: Roll each piece of dough between your hands, making it into a ball, then put it in the skillet.

Step #8: Use a spoon or a pastry brush and put a little oil or bacon drippings on the top of each unbaked biscuit.

Preheat oven to 350. Bake 25 minutes. Broil/toast for 1 or 2 minutes.

They should be somewhat round on top and not flat like canned biscuits. Do not cut them out of rolled-out dough with the rim of a glass or with any other implement as every biscuit recipe I've ever read said to do. Roll them into a ball with your hands.

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Submitted 6/13/05.
Source: Posted by Sandy H at
Submitted By: Teresa Johnson
Mississippi Delta Cathead Biscuits