Best 5 Cat Head Biscuits Recipes

BONNIE'S CAT HEAD BISCUITS

Steps:

• 1. Following this recipe to the letter is critical for good results. Don't substitute ingredients. Preheat your oven to 450 degrees.
• 2. Read the recipe through and assemble all ingredients before beginning. Add the dry ingredients together in a medium mixing bowl. Mix well.
• 3. Measure the cold unsalted butter and cut it into small pieces. Add them to the flour and with your hands or two knives, cut through the flour until it resembles coarse ground cornmeal.
• 4. Mixing is crucial. If you overdo it, the biscuits will be tough. Make a well in the center of the flour mixture and pour in all of the buttermilk. Using a wooden spoon, carefully scrape the spoon down the sides and under the flour mixture and roll to the middle. Go all around the bowl and just a couple of gentle passes through the middle should remove all dry flour. The dough will be sticky and craggy. Press your fingers in the dough gently for 3 gentle kneads.
• 5. Now form the dough into a round ball, dipping your hands in flour to keep them from being sticky,and shake off the excess flour. When you have formed a ball, pinch it in half to divide it. Now you have two balls.
• 6. Take each of of the two balls and divide them into 3 pieces Now you have 6 biscuits. Don't do any extra shaping or over handle the dough (this is very important!) Place them in a greased springform pan.
• 7. Bake the biscuits in the pre-heated oven for 15 to 20 minutes or until they are a golden brown and the toothpick test says they are done.
• 8. Here is what they look like! Enjoy these Cat Head Biscuits!

CAT HEAD BISCUITS WITH SAWMILL GRAVY

Steps:

• Preheat oven to 400°F Lightly coat a baking sheet with cooking spray; set aside.
• For the biscuits, in a medium bowl, gently stir together the 3 cups flour, the buttermilk, and butter until the dough just comes together. On a floured surface, pat the dough into a 1 1/2-inch-thick round. cut the dough into six 4-inch circles; transfer to the baking sheet. Bake about 25 mintues or until golden brown.
• For the gravy, in a large skillet, cook the sausage over medium heat until brown, breaking meat up with a fork as it cooks. Using a slotted spoon, transfer sausage to a paper towel-lined plate to drain. Pour off all but 2 tablespoons fat from the skillet.
• Heat the remaining fat over medium heat and whisk in the 4 1/2 tablespoons flour; cook and stir for 2 minutes. Slowly whisk in the milk; increase heat to medium-high and simmer about 3 minutes or until thickened. Stir in the sausage, pepper, and salt. To serve, split the biscuits and top with generous spoonfuls of gravy.

CAT HEAD BISCUITS

Steps:

• Adjust oven rack to upper-middle position and heat oven to 425 degrees. Grease 9" cake pan. Combine flours, baking powder, baking soda, and salt in large bowl. Rub butter and shortening into flour mixture until it resembles coarse meal (I use a pastry blender). Stir in buttermilk JUST until combined.
• Use greased 1/2 c measuring cup or large spring loaded ice cream scoop to transfer 6 heaping portions of dough into prepared pan, placing 5 around the perimeter and one in the center.
• Bake until puffed and golden brown, 20-25 minute Cool in pan 10 min then transfer to wire rack. Serve.

CAT HEAD BISCUITS

Steps:

• Preheat oven to 500 degrees. In mixing bowl add flour then milk. Pour oil over milk. Take a tablespoon and mix until well incorporated, forming a ball. Pour dough onto a flat floured surface using paraffin paper sprinkled with flour. Sprinkle flour lightly over dough. Take hands and press out dough to 1" thickness. Take a large biscuit cutter and cut out biscuits. Use excess dough by reforming into a ball and press out again cutting until all dough is used. Place on a lightly greased baking sheet. Bake until light brown.

CAT HEAD BISCUITS FROM COOK'S COUNTRY RECIPE - (4.1/5)

Steps:

• Mix dough: Adjust oven rack to upper-middle position and heat oven to 425°F. 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. 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. 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.)