Cat Head Biscuits
Need help With a recipe for Cat Head biscuits. Thanks
Forum Discussion
SWMO wrote:
I was under the impression that cat head biscuits were more about how they are shaped and size than a difference in ingredients. Rather than cut or dropped they are formed and 3 or 4" across.
Your impression is correct. It's a simple biscuit recipe in which the biscuits are cut out using a #2 sized can or larger. These biscuits are usually eaten for a farmer's breakfast to get a jump on the day.
Cat Head biscuits are called that because they're the size of a cat's head or larger. There's no fancy ingredients in this biscuit which comes from rural areas. Here's the basic recipe my wife uses: http://southern.food.com/recipe/southern-buttermilk-biscuits-26110
If you read on down in the instructions you'll see there's no rolling pin involved and you handle the dough as little as possible to prevent getting a tough biscuit. The buttermilk is acid and makes a very tender biscuit.
