Cat Head What? I’ve been asked several times over the years about the term “Cat Head Biscuit.” What does it mean, where does it come from, and how do you make a “Cat Head Biscuit?”
I’m pretty sure that no cat heads were ever used in the development of any biscuit recipe. I can say this with absolutely no authority – I’m pretty sure that the name simply refers to “BIG OLE” biscuits that are the size of a “Cat’s Head!” That’s unless you have a really big cat with a fat or skinny noggin!
Regardless of where the name comes from – biscuits fresh from the oven are often a reason that a Southerner climbs out of bed! Here’s a classic “Cat Head” Biscuit recipe to try. All are from my books which you can find RIGHT HERE or online, or at your local bookstore. If they don’t have ’em then they can order ’em.
Kent’s Cat Head Biscuits
Let’s start with the classic version of a Cat Head Biscuit! I’ve made with plain flour and with cake-flour mixed in and both worked well. The key to this is cutting in the shortening evenly but not overworking the mix. If you roll the mix out don’t flatten too much – about 1 inch thick. Also, a preheated oven is Key to all of these recipes!
2 1/4 cups plain flour
1/3 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder
5 tablespoons shortening
1 cup buttermilk
1/8 cup melted butter, for tops of biscuits (optional)
Mix all of the dry ingredients and sift into mixing bowl.
Cut in lard or shortening until the mixture resembles a coarse meal.
Stir in buttermilk until it is incorporated with the flour mixture.
Note: The dough will be wet and 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 easy to handle but not dry.
You can lightly roll out to 1 inch and cut with a large biscuit cutter or pinch off a piece the size of a Large egg.
If you pinch off a portion then lightly flatten to 1 inch.
Bake at 475 degrees for 10 to 12 minutes until golden brown.
Brush with melted butter – serve hot.
