Hand-formed, extra large, lard-based cathead biscuits, baked in a hot cast iron skillet.
Cathead Biscuits
It's hard to believe from modern-day biscuits, that southern biscuits were once teeny, tiny little things. Not so much anymore, because like many foods, we've super-sized them!
Who can blame us, though. From skillet biscuits, to cream biscuits, to sweet potato, classic buttermilk and everything in between, we do love our biscuits in the south and we pretty much love them large.
Enter, Cathead Biscuits.
