Best 5 Cat Head Biscuits From Cooks Country Recipes

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Cat Head Biscuits from Cook's Country are a classic Southern comfort food, boasting a delectable combination of a crispy exterior and a soft, fluffy interior. These substantial biscuits derive their name from their impressive size and are perfect for hearty meals like country breakfasts or comforting suppers. With their irresistible aroma and satisfying texture, Cat Head Biscuits are sure to become a favorite among biscuit enthusiasts. This article delves into the secrets behind achieving the perfect Cat Head Biscuit, providing step-by-step instructions, expert tips, and variations to cater to various dietary preferences.

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



Cat Head Biscuits from Cook's Country Recipe - (4.1/5) image

Provided by Foodiewife

Number Of Ingredients 8

1 1/2cups1 1/2 cups all-purpose flour
1 1/2cups1 1/2 cups cake flour
1tablespoon1 tablespoon baking powder
1/2teaspoon1/2 teaspoon baking soda
1teaspoon1 teaspoon salt
8tablespoons8 tablespoons unsalted butter, cut into 1/2-inch pieces and softened
4tablespoons4 tablespoons vegetable shortening, cut into 1/2-inch pieces
1 1/4cups1 1/4 cups buttermilk*

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.)

CATHEAD BISCUITS



Cathead Biscuits image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes about 9

Number Of Ingredients 5

4 cups White Lily or other Southern all-purpose flour, or cake flour (not self-rising), plus more for rolling
2 tablespoons baking powder
2 teaspoons fine sea salt
8 tablespoons (1/2 cup) cold unsalted butter, cut into cubes and chilled
2 cups buttermilk

Steps:

  • Preheat oven to 500 degrees. Line a baking sheet with a silicone baking mat. (You can also bake the biscuits on an ungreased baking sheet.)
  • In a bowl, combine flour, baking powder, and salt. Using a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Pour in buttermilk and mix until just barely combined. It will be a shaggy mass. (Alternatively, you can mix the dough in a food processor: Pulse to combine flour, baking powder, and salt. Add butter and pulse until it resembles coarse meal. Pour in buttermilk through feed tube and pulse until just barely combined.)
  • Turn shaggy mass out onto a lightly floured surface. Knead lightly, using the heel of your hand to compress and push dough away from you, then fold it back over itself. Give dough a small turn and repeat four or five times. (You want to just barely activate the gluten, not overwork it.)
  • Using a lightly floured rolling pin, roll out dough 1 inch thick. Using a 3 1/2-inch round cutter dipped in flour, cut out rounds (press cutter straight down without twisting so biscuits will rise evenly when baked).
  • Place biscuits on prepared sheet. (If biscuits are baked close together, sides will be tender. If biscuits are baked farther apart, sides will be crisp.)
  • Reroll scraps once. Do not simply roll them into a ball; this will create a knot of gluten strands. Instead, place the pieces one on top of the other in layers, then roll out dough and cut out more rounds.
  • Bake until golden brown, 10 to 12 minutes. Transfer to a rack to cool just slightly. Serve warm.

CATHEAD BISCUITS



Cathead Biscuits image

This is the old-time recipe from our grandmamas. There is no real measurement in this for the shortening. Wonderful and tasty heavy biscuit from the old times. Great with homemade sausage gravy. Always always always use White Lily® flour for the fluffiest biscuits. I usually don't always use all of the buttermilk. I seem to usually have just under a 1/4 cup leftover.

Provided by Hollinhead77

Categories     Bread     Quick Bread Recipes     Biscuits

Time 25m

Yield 8

Number Of Ingredients 5

4 cups self-rising flour (such as WhiteLily®)
1 pinch salt
3 tablespoons room-temperature vegetable shortening (such as Crisco®), or as needed
1 ¾ cups buttermilk, or as needed
¼ cup melted butter for brushing, or to taste

Steps:

  • Preheat an oven to 475 degrees F (245 degrees C). Grease an 8-inch cake pan.
  • Sift flour and salt together into a large mixing bowl. Make a dent in flour by pushing flour from center toward sides of bowl. Add 2 walnut-size lumps of shortening and a splash of buttermilk to the flour where you made the dent. Work the shortening into the flour using fingers in a twisting motion (rub thumb against pointer and middle finger motion) until the shortening is fully incorporated into the flour.
  • Pour buttermilk into the flour about 1/4 cup at a time, continuing to work it in with your fingers until the buttermilk is completely incorporated into a sticky dough.
  • Roll dough into 8 large balls and drop into prepared cake pan, working around the outside and putting the last one in middle to fill the pan. Press dough balls with back of fingers to flatten until they touch and are about 3/4- to 1-inch thick.
  • Bake in preheated oven until the tops are golden brown, 15 to 20 minutes. Brush tops with melted butter.

Nutrition Facts : Calories 336 calories, Carbohydrate 49 g, Cholesterol 17.4 mg, Fat 11.6 g, Fiber 1.7 g, Protein 8 g, SaturatedFat 5.2 g, Sodium 910.3 mg, Sugar 2.7 g

CAT HEAD BISCUITS



Cat Head Biscuits image

What are cat head biscuits? These are believed to be an old Appalachia favorite. The origins of the name are lost to time, but it's believed that they're called that because they're about the size of a cat's head. Cat head biscuits are a lot less fuss to make than rolled and cut biscuits, come together pretty fast and bake golden brown and are very tender.

Provided by Debby - www.AFeastfortheEyes.net

Number Of Ingredients 8

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 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

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 425°F. Grease 9-inch cake pan and line the bottom with parchment paper.
  • Combine the flours, baking powder, baking soda, and salt in large bowl.

Nutrition Facts : Calories 255 kcal, Carbohydrate 27 g, Protein 4 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 292 mg, Sugar 1 g, ServingSize 1 serving

CATHEAD BISCUITS



Cathead Biscuits image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 large biscuits

Number Of Ingredients 6

2 cups all-purpose flour, plus more for rolling
3 teaspoons baking powder
1/4 teaspoon kosher salt
3 tablespoons vegetable shortening
5 tablespoons cold, unsalted butter, cubed
1 cup buttermilk

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine 2 cups of the flour with the baking powder and salt in a large bowl. Cut in the shortening and 3 tablespoons of the butter until the mixture is the size of small peas.
  • Add the buttermilk, and stir until the dough is just mixed and starts to form a ball.
  • Rest the dough in the refrigerator for 10 to 15 minutes.
  • Sprinkle a work surface with flour. Transfer the dough to the floured surface, and sprinkle with a little extra flour. Knead the dough 3 to 4 times. Do not overwork the dough. It will make the dough tough and difficult to work with.
  • Flatten the dough into a 3/4- to 1-inch-thick disk with a rolling pin. Cut out biscuits with a large 4- or 5-inch biscuit cutter.
  • Bake the biscuits until golden brown, about 20 minutes.
  • Melt the remaining 2 tablespoons butter. Brush the hot biscuits with the butter. Turn on the broiler. Broil the biscuits until desired brownness.

Tips:

  • Use cold butter. This will help create flaky layers in the biscuits.
  • Don't overwork the dough. Overworking the dough will make the biscuits tough.
  • Let the dough rest before baking. This will allow the gluten to relax and make the biscuits more tender.
  • Bake the biscuits in a hot oven. This will help them rise quickly and evenly.
  • Brush the biscuits with melted butter before serving. This will give them a golden brown crust.

Conclusion:

Cat head biscuits are a delicious and easy-to-make Southern breakfast staple. With a few simple tips, you can create perfect cat head biscuits that are flaky, tender, and golden brown. So next time you're looking for a hearty and satisfying breakfast, give cat head biscuits a try!

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