Cattail Flour Recipes

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CATHEAD BISCUITS



Cathead Biscuits image

The recipe for these extra-large biscuits comes from Virginia Willis, the author of "Secrets of the Southern Table." A phrase her grandfather once used, the name indicates that it's a biscuit as big as a cat's head. Each one is golden brown and slightly crisp on the outside, with a light, airy interior.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes about 9

Number Of Ingredients 5

4 cups White Lily or other Southern all-purpose flour, or cake flour (not self-rising), plus more for rolling
2 tablespoons baking powder
2 teaspoons fine sea salt
8 tablespoons (1/2 cup) cold unsalted butter, cut into cubes and chilled
2 cups buttermilk

Steps:

  • Preheat oven to 500 degrees. Line a baking sheet with a silicone baking mat. (You can also bake the biscuits on an ungreased baking sheet.)
  • In a bowl, combine flour, baking powder, and salt. Using a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Pour in buttermilk and mix until just barely combined. It will be a shaggy mass. (Alternatively, you can mix the dough in a food processor: Pulse to combine flour, baking powder, and salt. Add butter and pulse until it resembles coarse meal. Pour in buttermilk through feed tube and pulse until just barely combined.)
  • Turn shaggy mass out onto a lightly floured surface. Knead lightly, using the heel of your hand to compress and push dough away from you, then fold it back over itself. Give dough a small turn and repeat four or five times. (You want to just barely activate the gluten, not overwork it.)
  • Using a lightly floured rolling pin, roll out dough 1 inch thick. Using a 3 1/2-inch round cutter dipped in flour, cut out rounds (press cutter straight down without twisting so biscuits will rise evenly when baked).
  • Place biscuits on prepared sheet. (If biscuits are baked close together, sides will be tender. If biscuits are baked farther apart, sides will be crisp.)
  • Reroll scraps once. Do not simply roll them into a ball; this will create a knot of gluten strands. Instead, place the pieces one on top of the other in layers, then roll out dough and cut out more rounds.
  • Bake until golden brown, 10 to 12 minutes. Transfer to a rack to cool just slightly. Serve warm.

CATTAIL FLOUR



CATTAIL FLOUR image

Categories     Bread     Roast     Wheat/Gluten-Free

Yield 4

Number Of Ingredients 1

cattail roots

Steps:

  • dry and roast the roots. then crush into a powder to make perfect flour use same method with wild rice.

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