These cat head biscuits are tender, fluffy, with. golden craggy tops. They’re an old-fashioned biscuit that requires no kneading, rolling or even cutting out. Simply scoop the shaggy dough into a pan and bake. You’ll have some mighty delicious biscuits even Grandma would be proud of!
Why Are They Called Cat Head Biscuits?
These biscuits have been given their name because they are said to be as big as a cat’s head!
Cathead Biscuits Ingredients
- Flour: I use Gold Medal All-Purpose Flour.
- Cake Flour: This type of flour has a lower protein content and makes the biscuits tender.
- Baking Powder + Baking Soda: These help the biscuits rise and brown nicely.
- Salt: Adds flavor and adds elasticity to dough.
- Sugar: These aren’t sweet biscuits. The sugar just rounds out the flavor.
- Unsalted Butter: If you use salted butter, you may want to decrease the salt you add to the recipe.
- Vegetable Shortening: I use regular shortening, not the butter flavor type. I know a lot of people prefer the butter flavor, but I find it to have a bit of an artificial taste.
- Buttermilk: Gives the biscuits a nice tang and it partners with the baking soda for the biscuits to rise.
- Scoop: I like to portion these out with a 1/2 cup scoop.
- Bake: You can either use a 9-inch cake pan or a 9-inch cast iron skillet to bake these in. If you use a cast iron pan, don’t heat it before adding the dough like you do with cornbread.
How To Make Cat Head Biscuits
- Whisk the dry ingredients.
- Add butter and shortening.
- Cut it with a pastry blender until the mixture resembles a coarse meal.
- Pour the buttermilk and mix until it starts to be a shaggy sticky dough.
- Portion the dough and place it in a cast iron then bake.
- Brush the tops with melted butter.
***See the full instructions below.
Storing + Freezing + Make-Ahead
- Storing: This Southern cat head biscuits can be stored for up to 2 days in an airtight container at room temperature.
- Can These be Frozen: Yes, store these biscuits in a resealable plastic bag and they will last for 2-3 months in the freezer.
- Make-Ahead Tips: You can the biscuit dough ahead of time, place the shaped biscuits in the cake pan, cover it, and keep it in the fridge overnight.
- Reheat: Microwave this biscuit at 5-10-second intervals to recreate that fresh-out-of-the-oven experience!
- Food Safety: If you’d like more info on food safety check out this link.
More Delicious Homemade Breads
- Lion House Rolls
- Practically N0-Knead Bread
- Bisquick Cornbread
- Jalapeno Cornbread
- Beer Bread
- Olive Garden Breadsticks
- Copycat Olive Garden Breadsticks
- Bisquick Banana Bread
- Garlic Bread
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Cat Head Biscuits
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon sugar
- 8 tablespoons unsalted butter, cut into 1/2-inch cubes when cold then brought to room temp.
- 4 tablespoons vegetable shortening cut into 1/2-inch cubes
- 1 1/4 cups buttermilk
- 1/4 cup melted butter
- Adjust oven rack to upper 1/3 position. Preheat oven to 425ºF (218º). Grease a 9-inch round cake pan or cast iron skillet.
- In a large mixing bowl, whisk together both flour (1 1/2 cups all-purpose flour + 1 1/2 cups), baking powder (1 tablespoon), baking soda (1/2 teaspoon), salt (1 teaspoon), and sugar (1/4 teaspoon).
- Add butter (8 tablespoons) and shortening (4 tablespoons) to the flour mixture and cut in with a pastry blender or 2 knives, until the mixture resembles coarse meal
- Pour buttermilk (1 1/4 cups ) into the flour about 1/4 cup at a time, working it in with your fingers or or a flexible spatula until the mixture starts to come together into a shaggy, sticky dough.
- Using a 1/2 cup cookie scoop, portion out the shaggy dough into the prepared cake pan. You should have 6 biscuits nestled into the pan, touching each other.
- Bake biscuits in preheated oven, until the tops are golden, about 20-25 minutes. Brush tops with melted butter (1/4 cup). Cool in pan for 10 minutes then remove to a wire rack.
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Source: Adapted From Cook’s Country