CATHEAD BISCUITS
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.
Provided by xtine
Categories Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- 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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Asmau Ado
[email protected]These biscuits were easy to make and turned out delicious! I'll definitely be making them again.
T - T
[email protected]I followed the recipe exactly and my biscuits turned out great! They were golden brown and so fluffy.
azam azeem
[email protected]These biscuits were a bit dry, but overall they were good.
Alex Aguirre
[email protected]I made these biscuits for my family and they loved them! They're so light and fluffy.
John Gault
[email protected]These biscuits are so good! I've made them several times and they're always a hit.
Zahid Abbas Muhammad Ejaz (Azad ALI)
[email protected]I've been looking for a good cathead biscuit recipe and this one is it! The biscuits were perfect.
Rajo0322 Rajo03
[email protected]I made these biscuits for a potluck and they were a big hit! Everyone loved them.
Api Sheikh
[email protected]These biscuits were easy to make and turned out great! I'll definitely be making them again.
Mick Watson
[email protected]I'm not a huge fan of biscuits, but these were really good. They were light and fluffy, and the buttermilk flavor was subtle but noticeable.
nagwere arafat
[email protected]These biscuits are so versatile. You can serve them with butter and jam, or use them to make sandwiches or sliders.
Gaurav Sharma
[email protected]I love the simplicity of this recipe. It's just a few basic ingredients and you end up with delicious biscuits.
Anish Karuwa
[email protected]I followed the recipe exactly and my biscuits turned out perfectly! They were golden brown and so fluffy.
Tristan Daisey
[email protected]These biscuits were a bit too dry for my taste.
jimbaa tamang
[email protected]I made these biscuits for breakfast this morning and they were a huge success! My family loved them and said they were the best biscuits they'd ever had.
Maddy Christner
[email protected]I've been making these biscuits for years and they are always a hit. They're so light and fluffy, and the buttermilk gives them a slightly tangy flavor.
Onhtamir Tseren
[email protected]These biscuits were so easy to make and turned out so fluffy and delicious! I'll definitely be making them again.