Cathead Biscuits Recipe

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Cathead Biscuits 9 Submitted by xtine "Don't worry, there aren't any actual cat's heads involved. The origins of the name are lost to time, but the conventional wisdom seems to be that they're called that because they're about the size of a cat's head. An old Appalachian favorite. Less fuss than rolled and cut biscuits. White Lily flour is preferred."   icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by learningfrugalliving Ready In: 30mins Ingredients: 7 Serves: 8 Nutrition information

ingredients

Units: US

• 2 1⁄4 cups flour
• 1⁄3 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons baking powder
• 5 tablespoons shortening (lard, butter or crisco)
• 1 cup buttermilk
• 1⁄8 cup melted butter, for tops of biscuits (optional)

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directions

• Mix dry ingredients and sift into mixing bowl, then cut in lard or crisco until the mixture resembles a coarse meal.
• Stir in buttermilk until it is incorporated with the flour mixture. The dough will be kind of wet and very sticky.
• Flour your hands and turn the dough out onto a lightly floured surface. Roll the dough in the flour just enough to make it handleable - you don't want it to stick to your hands too much, but don't work in too much extra flour either or the biscuits will be heavy and taste of raw flour.
• For each biscuit, pinch off a piece of dough about the size of a large egg or a small lemon and pat out in the ungreased pan with your hands. You don't want it to be really flat, just pat it down a bit so it's relatively biscuit-shaped and about 1 inch high.
• Bake at 475 degrees for 10 to 12 minutes until the tops are golden brown. Keep your eye on them while they're in the oven so they don't burn.
• Brush tops of biscuits with melted butter, if desired.

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Questions & Replies

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1. Can you make them with self rising flour   icons / ellipsis / ellipsis-horizontal nana6532324 Reply See 3 Replies
2. What makes flat? Not desirable!   icons / ellipsis / ellipsis-horizontal Ronda T. Reply See 2 Replies
3. Can you make the dough a day or two in advance   icons / ellipsis / ellipsis-horizontal Darryl P. Reply
4. Can I use Bisquick instead of flour? And regular milk instead of buttermilk? I'm also baking in iron skillet any tips to make them good? I haven't made them in long time n I'm worried won't turn out good. Help please. Carey   icons / ellipsis / ellipsis-horizontal 8carieallen Reply See 1 Reply

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Reviews

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1. Very good. Used lard and turned out good.will make again.   icons / ellipsis / ellipsis-horizontal thestarfire1 Reply
2. Really good and quick. Family loved them .   icons / ellipsis / ellipsis-horizontal Polly Smith Reply
3. The name CATHEAD biscuit comes from the fact that the biscuits are about the size of a “cat’s head”   icons / ellipsis / ellipsis-horizontal boandtrent Reply
4. Used lard tasted like G-Mom made them 50 yes ago wife's red eye gravy ate way to many   icons / ellipsis / ellipsis-horizontal ken w. Reply
5. The recipe was easy to follow and I appreciated the details (like that the dough would be sticky.) I have to admit I'm not the worlds best biscuit maker and that may be why they only seemed okay to me. I used shortening and didn't brush with melted butter which I think would have helped as they were a little dry. Thanks for posting.....I may give it another try. Made for I Recommend cooking tag game.   icons / ellipsis / ellipsis-horizontal linguinelisa Reply

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RECIPE SUBMITTED BY

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<p>I'm originally from Atlanta, GA, but I now live in Brooklyn, NY with my husband, cat, and dog. I'm a film and video editor, but cooking is my main hobby - if you can call something you do multiple times a day a hobby. <br />I enjoy all types of food, from molecular gastronomy to 70's suburban Mom type stuff. While I like to make recipes from cookbooks by true chefs, I don't turn my nose up at Campbell's Cream of Mushroom - I'm not a food snob. <br /> I love foods from all nations/cultures, and I am fortunate enough to live in NYC so I can go to restaurants which serve food from pretty much anywhere on the globe. Because of this most of my recipes tend to be in the Western European/American food tradition - I find it easier to pay the experts for more complicated delicacies such as Dosai, Pho &amp; Injera. I really enjoy having so many great food resources available to me here in NYC. One of my favorite stores is Kalustyan's http://www.kalustyans.com/ <br />they have every spice, bean, &amp; grain in the world. If there's something you can't find, look on their website. I bet they'll have it and they can ship it to you! <br />Many of my recipes are Southern, because that's the food I grew up on. I hope the recipes I have posted here will be useful to folks out in the 'zaar universe! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg alt= /></p>   View Full Profile Advertisement Advertisement Advertisement

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