For the right crispy texture, do not substitute butter or margarine for the lard in these biscuits, and serve them with plenty of butter and homemade fruit
preserves, molasses, or sorghum syrup.
According to recipe author Jim Villas, cathead biscuits must be shaped by hand, not cut evenly with a biscuit cutter. The dough will be more crumbly than
mealy, the texture of the biscuits should be slightly crunchy on the outside, and they should be baked only in a cast iron skillet.
12 Inch Cast Iron Skillet
Jim Villas has written several cookbooks, five of which are James Beard Award winning. Jim was born and bred in North Carolina, and currently lives in East Hampton, Long Island.
Recipe by Jim Villas for Lodge Cast Iron at http://lodgemfg.businesscatalyst.com/recipe/cathead-biscuits