Cathead Biscuits. Unique Cards You Won't Find Anywhere Else – Always Send The Perfect Card. The recipe for these extra-large biscuits comes from Virginia Willis, the author of " Secrets of the Southern Table." A phrase her grandfather once used, the name indicates that it's a biscuit as big as a cat's head. Each one is golden brown and slightly crisp on the outside, with a light, airy interior.
Cat Head Biscuits are so named because they are as big as a cat's head. This is another one of my favorite recipes from America's Test Kitchen. Normally southern biscuits are made with a low protein flour such as White Lily or Martha White. You can cook Cathead Biscuits using 8 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Cathead Biscuits
- It’s 1 1/2 cups of AP flour.
- It’s 1 1/2 cup of cake flour.
- You need 1 tbs of baking powder.
- You need 1/2 tsp of baking soda.
- It’s 2 tsp of salt.
- You need 3/4 cup of unsalted butter stick cut into cubes.
- It’s 1 1/4 cup of buttermilk.
- You need 1/2 cup of melted butter.
Because of the lower protein content than a regular all-purpose flour, these flours produce extra light and tender biscuits. A free-formed biscuit, about twice as large as the typical southern biscuit, it is believed that the name came from them being compared to the size of a cat's head. As to the ingredients, to be honest, all biscuits are pretty basic. Fluffy Southern Cat Head Biscuits are the kind of biscuit you make for holiday gatherings, for elaborately-stuffed Saturday morning breakfast sandwiches, and for "splurge day" biscuits and gravy.
Cathead Biscuits step by step
- Preheat oven to 400 degrees and spray a round cake pan. If doubling the recipe, use a 9×11. For this recipe I used a 9×11..
- In a mixing bowl, whisk the AP flour, cake flour, baking powder, baking soda and salt together..
- Scatter the butter cubes throughout the flour mixture..
- Using a pastry cutter or two knives, cut the butter in the flour mixture until it resembles a coarse meal with some chunks of butter..
- Make a well and add the buttermilk in the well. Using a fork, gently toss the flour mixture into the buttermilk, scraping the sides of the mixing bowl..
- The dough will be sticky so make sure you coat your hands with some flour before doing the next step..
- Mix the dough with your hands, but not too much. You do not want the dough to be smooth at all..
- Now take chunks of dough and place inside the baking pan just as you see in the picture above..
- Brush each piece of biscuit dough with melter butter and bake about 20 minutes or until top is brown..
- The edges will have a little crunch that adds some good flavor..
- Very thick and moist biscuit and it is good with some honey, preserves, butter, bacon, sausage, eggs or just plain..
In other words, they are for the celebratory days when calories don't count! Thanksgiving or Christmas Biscuits Cathead biscuits, I learned, are godly little things. They are fluffy, buttermilk biscuits brushed with melted butter. Inside, there's a pocket of gooey, melted cheese. I did some research on the recipe, which apparently hails from a small section of Eastern North Carolina, toward Rocky Mount and Tarboro.