Cat Head Biscuits are a classic Southern comfort food, known for their large size and fluffy, tender texture. These biscuits are named for their size, which is about as big as a cat’s head! Made with simple ingredients, these delicious biscuits are perfect for breakfast with butter and jam, or as a side with savory dishes like fried chicken or gravy.
Why You’ll Love Cat Head Biscuits
- Fluffy and Tender: The buttermilk and shortening create an incredibly soft texture.
- Easy to Make: These biscuits come together quickly with just a few ingredients.
- Perfect for Any Meal: Serve them for breakfast, lunch, or dinner—they’re versatile enough to go with anything!
Key Ingredients
To make a batch of fluffy Cat Head Biscuits, you’ll need:
For the Biscuits:
- All-Purpose Flour: 3 cups (self-rising flour can also be used).
- Baking Powder: 1 tablespoon (if using all-purpose flour).
- Salt: ½ teaspoon (if using all-purpose flour).
- Unsalted Butter or Shortening: ½ cup, cold and cubed (or a mix of both).
- Buttermilk: 1 ¼ cups (adjust as needed for dough consistency).
- Sugar: 1 tablespoon (optional, for a slightly sweeter biscuit).
Optional Add-Ins:
- Cheese: ½ cup of shredded cheddar or your favorite cheese for cheesy biscuits.
- Herbs: Fresh thyme, rosemary, or parsley for savory flavor.
How to Make Cat Head Biscuits
1. Preheat the Oven
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet.
2. Mix the Dry Ingredients
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt (if using all-purpose flour). If using self-rising flour, omit the baking powder and salt.
3. Cut in the Butter or Shortening
- Cut in the Fat: Add the cold, cubed butter or shortening (or a combination of both) to the flour mixture. Use a pastry cutter or your fingers to work the fat into the flour until the mixture resembles coarse crumbs.
4. Add the Buttermilk
- Stir in the Buttermilk: Gradually add the buttermilk, stirring gently with a wooden spoon or spatula until the dough just comes together. Be careful not to overmix, as this can result in tough biscuits.
5. Shape the Biscuits
- Shape the Dough: Scoop the dough out in large portions (about the size of a cat’s head, hence the name!) and gently shape them into rough rounds. You can use your hands or a large spoon for this step. Place the biscuits on the prepared baking sheet or skillet, leaving a bit of space between them.
6. Bake the Biscuits
- Bake: Bake the biscuits for 15-20 minutes, or until they are golden brown on top and fluffy in the center. If desired, brush the tops with melted butter for extra richness.
7. Serve
- Serve Warm: Serve the Cat Head Biscuits warm with butter, jam, honey, or gravy. They’re also perfect alongside savory meals like fried chicken or stews.
Tips for the Best Cat Head Biscuits
- Cold Butter or Shortening: Using cold butter or shortening is key to getting those fluffy, tender layers. You can even freeze the butter before cutting it into the flour.
- Don’t Overmix: Overworking the dough can lead to dense biscuits. Mix just until the ingredients are combined.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for a few minutes before using.
Variations of Cat Head Biscuits
1. Cheesy Cat Head Biscuits
Mix in ½ cup of shredded cheddar cheese for a cheesy twist. You can also sprinkle extra cheese on top before baking.
2. Herbed Cat Head Biscuits
Add 2 tablespoons of fresh herbs like thyme, rosemary, or parsley to the dough for a savory, herby flavor.
3. Sweet Cat Head Biscuits
Add 2 tablespoons of sugar to the dough for a slightly sweeter biscuit. Serve with honey or fruit preserves for a sweet breakfast treat.
Health Benefits
- Energy-Rich: These biscuits provide a good source of carbohydrates for energy, making them a great breakfast option.
- Homemade Ingredients: By making them from scratch, you can control the ingredients and avoid preservatives found in store-bought versions.
- Buttermilk Benefits: Buttermilk is lower in fat than regular milk and provides a slight tang that enhances the flavor of the biscuits.
FAQs
What makes Cat Head Biscuits different from regular biscuits?
Cat Head Biscuits are larger and fluffier than traditional biscuits. They are made with more dough per biscuit, giving them a soft, tender interior with a slightly crisp exterior.
Can I make Cat Head Biscuits ahead of time?
Yes! You can prepare the dough ahead of time and store it in the refrigerator for up to a day before baking. Alternatively, bake the biscuits and store them in an airtight container for 2-3 days. Reheat in the oven before serving.
Can I freeze Cat Head Biscuits?
Absolutely. Freeze the unbaked biscuit dough on a baking sheet, then transfer the frozen dough to a freezer bag. When ready to bake, place the frozen biscuits on a baking sheet and bake at 425°F for a few extra minutes.
What can I serve with Cat Head Biscuits?
Cat Head Biscuits are versatile and can be served with anything from butter and jam to savory sides like sausage gravy, fried chicken, or soups.
Conclusion
Cat Head Biscuits are a delicious, fluffy Southern classic that’s easy to make and perfect for any meal. With their tender texture and large size, these biscuits are ideal for breakfast, lunch, or dinner. Whether served with sweet toppings like honey and jam or savory dishes like fried chicken and gravy, these biscuits are sure to be a hit. For more classic Southern recipes, check out our Southern Comfort Food Recipes or explore Homemade Bread Ideas for more inspiration!