Cathead Biscuits. Cathead biscuits have been around for years and is an old-fashioned recipe. Cathead Biscuits. this link is to an external site that may or may not meet accessibility guidelines. Those biscuits were always light, fluffy and huge - that's why they are called cat head biscuits - because they are as big as a cat's head! a biscuit as large as a cat's head.

These Fluffy Southern Cat Head Biscuits are edible pillows from heaven. Celebrate the season well, with homemade biscuits. I love these buttery biscuits (named for their relatively. You can have Cathead Biscuits using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Cathead Biscuits

Prepare 1 1/2 cups of AP flour.
Prepare 1 1/2 cup of cake flour.
Prepare 1 tbs of baking powder.
You need 1/2 tsp of baking soda.
You need 2 tsp of salt.
You need 3/4 cup of unsalted butter stick cut into cubes.
It's 1 1/4 cup of buttermilk.
You need 1/2 cup of melted butter.

Appalachian cat head biscuit with butter. This recipe is adapted from a traditional recipe from Bryson City, NC published in. Smokehouse Ham, Spoon Bread & Scuppernong Wine. Cat-head biscuits are delightfully huge, crispy-on-the-outside, fluffy-on-the-inside homemade biscuits.

Cathead Biscuits instructions

Preheat oven to 400 degrees and spray a round cake pan. If doubling the recipe, use a 9x11. For this recipe I used a 9x11..
In a mixing bowl, whisk the AP flour, cake flour, baking powder, baking soda and salt together..
Scatter the butter cubes throughout the flour mixture..
Using a pastry cutter or two knives, cut the butter in the flour mixture until it resembles a coarse meal with some chunks of butter..
Make a well and add the buttermilk in the well. Using a fork, gently toss the flour mixture into the buttermilk, scraping the sides of the mixing bowl..
The dough will be sticky so make sure you coat your hands with some flour before doing the next step..
Mix the dough with your hands, but not too much. You do not want the dough to be smooth at all..
Now take chunks of dough and place inside the baking pan just as you see in the picture above..
Brush each piece of biscuit dough with melter butter and bake about 20 minutes or until top is brown..
The edges will have a little crunch that adds some good flavor..
Very thick and moist biscuit and it is good with some honey, preserves, butter, bacon, sausage, eggs or just plain..

Their size and crunch make them ideal to serve with a thick, hearty. These biscuits are a breeze to make, tender and.well, about the size of a cat's head! When we spied "Cat Head Biscuits" on a highway billboard near Greensboro, N. C., we did an immediate double take (not to mention a U-turn) to see what exactly they were. Cat Head Biscuits are so named because they are as big as a cat's head.