Cat Head Biscuits
To be sure these have neither cats nor heads in them, they are merely named Cat Head Biscuits because of the relative size and shape of the finished biscuits.
I found this recipe a long time ago, and it’s one I enjoy putting out with soups and stews. Although the name does throw people.
Or is it Cathead Biscuits?
I don’t know the answer to that question. This recipe is an old Appalachian recipe, and I found very little on it. So I have it marked up as Cat Head which is how I saw it the first time. Other places like use Cathead. Everyone seems to agree on the fact that the name comes from the size. Cat head size.
You Can Never Have Enough Biscuit Recipes
I don’t know about you, but I have a go-to biscuit recipe, I love it, they are easy and delicious, and I can make them with my eyes closed. But then I found the cat head biscuits, and I may have a new go-to recipe.
I saw the recipe on another blog Taters n Beans (gone now!), and she claimed they were the easiest and best biscuits she ever made. They intrigued me, and I had to try them. I think it was when she described the recipe as making 7 or so cat head size biscuits that I knew I was making them.
These are easy to make, no rolling, patting, cutting, and such, scoop, turn and drop. And talk about the best biscuits, these are it! I swear I love them.
I don’t know, perhaps I was just too familiar with my recipe, but these were tender and tasty and better than the ones I was turning out. They MIGHT even be better than James Beard‘s Cream Biscuits. If you are using Bisquick give these a whirl and ditch that processed mix for good, you won’t be sorry. Neither will your kids.
Cat Head Biscuits
- 4 3/4 cups flour divided
- 1 teaspoon salt
- 2 TBSP baking powder
- 1/2 cup butter
- 2 1/2 cups milk
- preheat the oven to 375˚
- butter a baking sheet covered in parchment paper
- mix 4 cups of flour, salt and baking powder in a mix bowl
- pour the rest of the flour into a small mixing bowl and set it aside
- cut the butter into pieces and add to the flour mix
- rub the butter and flour between your hands until they are well mixed
- add the milk and stir to combine
- dip an ice cream scoop in the extra bowl of flour
- then take it, scoop a ball of biscuit dough and drop it in the extra flour
- turn it over to cover it in flour
- pick it up shake off the extra flour and place the biscuit on the buttered parchment paper and give it a bit of a pat to flatten it
- repeat with the remaining dough
- this made 14 cat head size biscuits
- bake for 20 minutes or until golden brown
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