Cathead Biscuits, aptly named for their size reminiscent of a cat’s head, hold a special place in my heart. I fondly recall my mother reminiscing about her mother, Memaw, crafting these hearty treats. According to Mom, Memaw insisted on their sizable nature to accommodate generous slabs of ham—a tradition I continue to honor.

Ingredients:

• 2 cups self-rising flour
• 1 to 2 tablespoons shortening (traditionally lard)
• 1 cup buttermilk
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 400 degrees Fahrenheit.
2. In a bowl with a sprinkling of flour, measure and add the self-rising flour and salt.
3. Cut the shortening (or lard) into the flour until the mixture resembles pea-sized crumbs, using a fork or spoon.
4. Pour in the buttermilk, and with floured hands, gently combine until a soft dough forms. Adjust flour as needed to prevent stickiness.
5. Without rolling out the dough, break off pieces and shape them by hand, following the tradition passed down from Memaw and Mom.
6. Grease a round pan generously—bacon grease adds a delicious touch—and arrange the biscuits snugly together.
7. Bake for 15 to 20 minutes or until golden brown.
8. For an extra indulgence, brush the freshly baked biscuits with melted butter.
9. Serve warm and savor the nostalgia of Memaw’s kitchen.