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 the first time. Other places like use Cathead. Everyone seems to agree on the fact that the name come 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.

Easy Biscuits!

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. 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 or Cathead Biscuits, either way! They are named because they come out the size of a cat head.

Print Recipe
Cat Head Biscuits
To be sure these have neither cats nor heads in them, they are named Cat Head Biscuits because of the relative size and shape of the finished biscuits.
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Course Bread
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 0 minutes
Servings
biscuits
Ingredients
  • 4 3/4 cups flour divided
  • 1 teaspoon salt
  • 2 TBSP baking powder
  • 1/2 cup butter
  • 2 1/2 cups milk
Course Bread
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 0 minutes
Servings
biscuits
Ingredients
  • 4 3/4 cups flour divided
  • 1 teaspoon salt
  • 2 TBSP baking powder
  • 1/2 cup butter
  • 2 1/2 cups milk
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. preheat the oven to 375˚
  2. butter a baking sheet covered in parchment paper
  3. mix 4 cups of flour, salt and baking powder in a mix bowl
  4. pour the rest of the flour into a small mixing bowl and set it aside
  5. cut the butter into pieces and add to the flour mix
  6. rub the butter and flour between your hands until they are well mixed
  7. add the milk and stir to combine
  8. dip an ice cream scoop in the extra bowl of flour
  9. then take it, scoop a ball of biscuit dough and drop it in the extra flour
  10. turn it over to cover it in flour
  11. 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
  12. repeat with the remaining dough
  13. this made 14 cat head size biscuits
  14. bake for 20 minutes or until golden brown

Cat Head Biscuits or Cathead Biscuits, either way! They are named because they come out the size of a cat head.