CATHEAD BISCUITS
Don't worry, there aren't any actual cat's heads involved. The origins of the name are lost to time, but the conventional wisdom seems to be that they're called that because they're about the size of a cat's head. An old Appalachian favorite. Less fuss than rolled and cut biscuits. White Lily flour is preferred.
Provided by xtine
Categories Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix dry ingredients and sift into mixing bowl, then cut in lard or crisco until the mixture resembles a coarse meal.
- Stir in buttermilk until it is incorporated with the flour mixture. The dough will be kind of wet and very 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 handleable - you don't want it to stick to your hands too much, but don't work in too much extra flour either or the biscuits will be heavy and taste of raw flour.
- For each biscuit, pinch off a piece of dough about the size of a large egg or a small lemon and pat out in the ungreased pan with your hands. You don't want it to be really flat, just pat it down a bit so it's relatively biscuit-shaped and about 1 inch high.
- Bake at 475 degrees for 10 to 12 minutes until the tops are golden brown. Keep your eye on them while they're in the oven so they don't burn.
- Brush tops of biscuits with melted butter, if desired.
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Faisal Original
[email protected]These biscuits were a bit dry for my taste, but they were still good. I think I might try adding a little more butter next time.
Bisley Ramah
[email protected]I made these biscuits for my husband and he loved them! They were so light and fluffy, and the flavor was perfect. I will definitely be making these again.
Richmond Amoah
[email protected]These biscuits were really good! They were easy to make and they turned out perfect. I loved the crispy crust and the fluffy interior. The flavor was also great. I will definitely be making these again.
George Murimi
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The biscuits were amazing. They were light and fluffy, with a perfect golden brown crust. I loved the flavor of the buttermilk and chives. I will definitely be making these
Tanveer Kutwal
[email protected]These biscuits were delicious! I made them for my family for breakfast and they loved them. They were so easy to make and they turned out perfect. I will definitely be making them again.
Emil
[email protected]I've tried many cathead biscuit recipes, but this one is by far the best. The biscuits were perfectly cooked, with a crispy exterior and a soft, fluffy interior. The flavor was also spot-on, with a perfect balance of sweetness and saltiness.
Katherine Young
[email protected]These cathead biscuits were a hit at my breakfast table! They were so light and fluffy, with a perfect golden brown crust. I loved the hint of sweetness from the buttermilk, and the addition of chives gave them a nice savory flavor. I'll definitely b