cathead biscuits

This Old Fashioned Recipe for Cathead Biscuits is delicious.&nbsp;

Cathead Biscuits

flour

buttermilk

salt (Optional)

Work the shortening into the flour until it’s like coarse crumbs. (I use a spoon to do this).  Add the buttermilk and stir until makes a ball in the bowl.  You can either pinch off the dough or cut it with a biscuit cutter. I use a tin can because I like to make these biscuits good size like my mama’s biscuits.

Grease or spray pan.  Bake in preheated 400 degree oven for 15 to 20 minutes until brown on top.

This recipe only makes 8 biscuits if you make them like I do.

Cat Head Biscuits are made from an old fashioned recipe handed down through generations. They&#39;re huge, fluffy biscuits with crunchy golden tops!

Cat Head Biscuits

all purpose white winter wheat flour

Tablespoons baking powder

salt

baking soda

grated butter ((3/4 cup))

Tablespoons butter

Preheat oven to 450 degrees.

Grease a large (12") cast iron skillet. (ad)

In a large bowl, add the flour, baking powder, salt and baking soda.  Mix together with one hand.

Grate the butter with a cheese grater into the flour mixture.

With one hand, mix the butter into the flour until dough is crumbly.

Make a well (indention) in the middle of the flour mixture and pour the buttermilk into the well.

With one hand, gently mix the buttermilk into the flour mixture until dry ingredients are barely moistened.

Using both hands, shape the dough into large irregular balls and place in greased cast iron skillet. Make sure biscuits are touching.

Brush the biscuit tops with melted butter.

Bake at 450 degrees for 25 to 30 minutes until biscuits are golden brown.  

https://mediavine-res.cloudinary.com/video/upload/t_original/v1647732745/iywd6gpk88g8dennp8lb.mp4

Cat Head Biscuits are made from an old fashioned recipe handed down through generations. They're huge, fluffy biscuits with crunchy, golden tops! Southerners say they're as big as a cat's head!

Southern Cathead Biscuits

unsalted butter (+ 2 tablespoons - melted)

Preheat the oven to 450°F and lightly grease a 12-inch cast iron skillet or metal cake pan. Set aside.

Measure the flour by spooning the flour into a dry measuring cup and leveling it off with the back of a butter knife. Add the flour to a large bowl.

Cut the cold butter into the flour using a pastry blender until the butter is cut into pieces the size of an English pea. You can also grate your very cold butter using a box grater and then stir it all together.

Pour the buttermilk into the flour mixture and stir just until it is all combined. Don&#39;t over-mix. Use floured hands to portion the dough out into 8 equal pieces. Loosely form them into a round shape and place them in the prepared skillet. They should be touching. Don&#39;t stress too much about how they look. Brush the tops with the additional melted butter.

Bake for 30 to 35 minutes or until golden brown. Brush with even more melted butter, if desired. Serve warm.

My favorite way to use leftover biscuits is to slice them open, slather on some butter (real butter), toast, and then drizzle maple syrup over them. So good!

I gotta try these they look like momas!!!

Can this recipe be used for smaller biscuits, too? My skillet is not that big.

The amount of time Alexa spends calculating grams for me when I'm baking...I'm glad I don't pay her an hourly wage!

These biscuits look fantastic and I think easy enough that I will be making them soon. I have never made biscuits before so Wish me luck.

I wish you had a metric converter on your recipes.  Measuring any kind of dry ingredients is a real pain.

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Cathead Biscuits

Cat Head Biscuits

Cathead Biscuits

Top 3 cathead biscuits recipes from across the web

The most viewed cathead biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cathead Biscuits

Cat Head Biscuits

Cathead Biscuits

The most viewed cathead biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine