Recipe

Southern Cat Head Biscuits Recipe

	Chefjeb / All my dishes 1 year, 3 months ago Cats head biscuits cook and look like a cat's head. It's a Southern term. Use as a tasty side or pair with some milk or country sausage gravy or take it to the ultimate, tomato gravy. Stick some bacon, ham or sausage inside. or jelly, or whatever. It don't get no mo' better than this. ... More Prep:10m Cook:15m Servings:16	Chefjeb
	easy

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Fans

momo_55gra

ramlynrose

notyourmom

Ingredients

2 cups all-purposed flour

1/4 tsp salt

2 tbs sugar

4 tsp baking powder

1/2 tsp cream of tartar

1/2 cup vegetable shortening

2/3 cup milk

Directions

Preheat oven to 425

Mix dry ingredients in large mixing bowl

work in shortening witha pastry blender until you have a fine, irregular mixture of small crumbs.

Add mik all at once and stir with fork until dough comes together.

Turn out on lightly floured surface and GENTLY knead dough no more than 12 or 14 times. This is the critical step. If you overknead you will develop the flour gluten and have tough biscuits.

Pat dough lightly until it is slightly more than 1/2 inch thick

At this point you can use a sharp knife and cut into squares or other shapes or use a 2 inch round cutter or empty can. If using round cutter, press scraps together and form a couple of extra biscuits.

Place at least one inch apart on ungreased baking or cookie sheet.

Bake for about 15 minutes until puffy and browned.

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Comments

tnacndn 1 year, 3 months ago said:
I remember when I was a little girl my daddy talking about Cathead biscuits.
~Gem~

ramlynrose 1 year, 2 months ago said:
These are biscuits like my momma used to make.

homecomfort 1 year, 1 month ago said:
Cat Heads aren't cut with a cutter. Pince off a piece of dough, mash it more or less flat with your fist. Your two middle knuckles will make the indentations that make it look like a cat's head.

chefjeb 1 year, 1 month ago said:
Homecomfort: You can indeed pat them, but the problem is that unless you are experienced and know how to do a very light touch you will toughen the biscuit by developing the gluten. Unless you bake biscuits frequently, which many on this site don't, the better way would be to use a can and cut the biscuit without further handling. Don't use a glass, which would seal the edges, A can or knife works just fine. The name cathead refers to its size, not dimples. It's the size of a cathead. My grandmother made cathead busicuts for her 13 children and later for grandchildren on a wood stove and she used a can. I still remember visiting and getting a cold busicut and she would poke her finger into it and she would fill it with cane syrup made on the farm. The Mississippi Departmetn of Agriculture does this at the state fair every year.

notyourmomma 1 year, 1 month ago said:
Your hints on how to handle biscuit dough are priceless. Thank you very much. I will indeed pretend that the dough is HOT HOT HOT and be gentle. Quite the opposite of my french bread baquette kneading, where I work out all my frustrations of the day on two poor loaves. But all is good with hot bread and sweet butter.

pointsevenout 1 year ago said:
Can you use a piece of wax paper over the dough as an insulator between the heat of your hand and the dough when you pat it down?

chefjeb 1 year ago said:
It's not the heat of your hand, it's the stretching activity in the kneading. Be gentle. If you're too gentle, however, you will have a biscuit that wil fall apart. It's really an experience thing.