Cat Head Biscuits

Ingredients 1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
4 tablespoons vegetable shortening, cut into 1/2-inch pieces
1 1/4 cups buttermilk (see note)
Instructions
1. MIX DOUGH Adjust oven rack to upper-middle position and heat oven to 425 degrees. Grease 9-inch cake pan. Combine flours, baking powder, baking soda, and salt in large bowl. Rub butter and shortening into flour mixture until mixture resembles coarse meal. Stir in buttermilk until combined.


2. PORTION BISCUITS Following the instructions at left, use greased 1/2-cup measure or large spring-loaded ice cream scoop to transfer 6 heaping portions of dough into prepared pan, placing 5 around pan's perimeter and 1 in center.


3. BAKE BISCUITS Bake until puffed and golden brown, 20 to 25 minutes. Cool in pan for 10 minutes, then transfer to wire rack. Serve. (Biscuits can be stored in airtight container at room temperature for 2 days.)

copper canyon 252 wrote:
Need help With a recipe for Cat Head biscuits.
Thanks

I watch this show on Saturday called Cooks Country Test Kitchens.
They take old traditional recipes, explain their history and test them and test them until they come up with the perfect way to make them. Real interesting show whether you cook or not.

I laughed when I read your post. Before last week I had never heard of Cat's Head biscuits or why they were even called that until I watched the show! :B

Here's your link:
http://www.cookscountry.com/recipes/Cat-Head-Biscuits/23432/?incode=M00KSCR00

rockhillmanor wrote:
I had never heard of Cat's Head biscuits or why they were even called that until I watched the show! :B

rock, that would be Cat Head biscuits not Cat's Head. The biscuit don't belong to the Cats Head, it just is as big as one.

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.

robsouth wrote:

rockhillmanor wrote:
I had never heard of Cat's Head biscuits or why they were even called that until I watched the show! :B

rock, that would be Cat Head biscuits not Cat's Head. The biscuit don't belong to the Cats Head, it just is as big as one.

oops! :B

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.

In large bowl place self rising flour (I prefer WR flour). Make a "well" in the middle and pour buttermilk in. Slowly stir with spoon until dough follows you around bowl. Do not over handle dough. Lightly flour your hands and top of dough. Pinch off a chunk of dough about half as big as your fist, roll once between your hands and place in greased iron skillet or your preferred pan. Place biscuits touching. Lightly grease top of biscuits with oil. Cook at 400 degrees. They will rise up and be about the size of small cat's head! Split them open apply butter and enjoy.

littlemo that's the way I make regular biscuits, except I use White Lilly and heavy whipping cream. I do generally roll and cut them however.

Ummm, I see sausage gravy and biscuits for breakfast this weekend.....