Old Fashioned Cathead Biscuits Recipe 445

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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.

CATHEAD BISCUITS



Cathead Biscuits image

This Old Fashioned Recipe for Cathead Biscuits is delicious.

Provided by The Southern Lady

Categories     Breakfast

Time 30m

Number Of Ingredients 4

2 cups self-rising flour
1 to 2 tablespoons shortening at room temperature ((Mama used lard and about the size of a walnut))
1 cup buttermilk
1/2 teaspoon salt (Optional)

Steps:

  • Work the shortening into the flour until it's like coarse crumbs. (I use a spoon to do this). Add the buttermilk and stir until makes a ball in the bowl. You can either pinch off the dough or cut it with a biscuit cutter. I use a tin can because I like to make these biscuits good size like my mama's biscuits.
  • Grease or spray pan. Bake in preheated 400 degree oven for 15 to 20 minutes until brown on top.
  • This recipe only makes 8 biscuits if you make them like I do.

CATHEAD BISCUITS



Cathead Biscuits image

This is the old-time recipe from our grandmamas. There is no real measurement in this for the shortening. Wonderful and tasty heavy biscuit from the old times. Great with homemade sausage gravy. Always always always use White Lily® flour for the fluffiest biscuits. I usually don't always use all of the buttermilk. I seem to usually have just under a 1/4 cup leftover.

Provided by Hollinhead77

Categories     Bread     Quick Bread Recipes     Biscuits

Time 25m

Yield 8

Number Of Ingredients 5

4 cups self-rising flour (such as WhiteLily®)
1 pinch salt
3 tablespoons room-temperature vegetable shortening (such as Crisco®), or as needed
1 ¾ cups buttermilk, or as needed
¼ cup melted butter for brushing, or to taste

Steps:

  • Preheat an oven to 475 degrees F (245 degrees C). Grease an 8-inch cake pan.
  • Sift flour and salt together into a large mixing bowl. Make a dent in flour by pushing flour from center toward sides of bowl. Add 2 walnut-size lumps of shortening and a splash of buttermilk to the flour where you made the dent. Work the shortening into the flour using fingers in a twisting motion (rub thumb against pointer and middle finger motion) until the shortening is fully incorporated into the flour.
  • Pour buttermilk into the flour about 1/4 cup at a time, continuing to work it in with your fingers until the buttermilk is completely incorporated into a sticky dough.
  • Roll dough into 8 large balls and drop into prepared cake pan, working around the outside and putting the last one in middle to fill the pan. Press dough balls with back of fingers to flatten until they touch and are about 3/4- to 1-inch thick.
  • Bake in preheated oven until the tops are golden brown, 15 to 20 minutes. Brush tops with melted butter.

Nutrition Facts : Calories 336 calories, Carbohydrate 49 g, Cholesterol 17.4 mg, Fat 11.6 g, Fiber 1.7 g, Protein 8 g, SaturatedFat 5.2 g, Sodium 910.3 mg, Sugar 2.7 g

OLD-FASHIONED CATHEAD BISCUITS RECIPE - (4.4/5)



Old-Fashioned Cathead Biscuits Recipe - (4.4/5) image

Provided by msippigrl

Number Of Ingredients 5

2 1/4 cups self-rising flour (I used White Lily)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup vegetable shortening (I used Crisco)
1 cup buttermilk (I used low-fat)

Steps:

  • Preheat oven to 500° F. If desired, prepare a floured work surface. I just did everything in the bowl the dough was mixed up in. Whisk together in a mixing bowl, the flour, baking powder, and baking soda until well combined. Make a well in the center and add the shortening and buttermilk; using your hands, squeeze the shortening into the buttermilk until well blended, then start to work in the flour mixture just until incorporated. Don't overwork the dough. Wash the dough off your hands. At this point, I sifted flour lightly over the dough in the bowl then picked it up and sifted a little in the bottom of the bowl. Then I squeezed or pulled off a piece of dough about the size of a lemon, rolled it around a few seconds between my palms, then placed it on a baking sheet. If preferred, you can just turn dough out onto a floured work surface; sprinkle top and sides lightly with flour, enough that you will be able to handle the dough without it sticking to your hands. Flour your hands as well. Pull off a piece of dough about the size of a lemon; roll it around a time or two in your palms then place it on a baking sheet. Repeat process with remaining dough. (I got 6 large catheads). Bake biscuits for 10-12 minutes, or until tops are lightly browned. Remove from oven and butter tops of biscuits, if desired, and serve immediately.

OLD-FASHIONED BISCUITS



Old-Fashioned Biscuits image

Fresh-from-the-oven biscuits can be yours in no time. Serve them with the omelet here or a steaming mug of coffee or tea. Either way, you'll love every bite! -Taste of Home Test Kitchen

Provided by Taste of Home

Time 35m

Yield 4 biscuits.

Number Of Ingredients 9

1/2 cup all-purpose flour
1/2 cup cake flour
1 teaspoon baking powder
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon baking soda
3/4 ounce cold reduced-fat cream cheese
1 tablespoon cold butter
1/4 cup plus 1/2 teaspoon buttermilk, divided

Steps:

  • In a small bowl, combine the flours, baking powder, sugar, salt and baking soda. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in 1/4 cup buttermilk just until moistened. Turn onto a lightly floured surface; knead 5-6 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter., Place 2 in. apart on a baking sheet coated with cooking spray. Brush with remaining buttermilk. Bake at 400° for 12-15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 167 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 355mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

CATHEAD BISCUITS



Cathead Biscuits image

Don't worry, there aren't any actual cat's heads involved. The origins of the name are lost to time, but the conventional wisdom seems to be that they're called that because they're about the size of a cat's head. An old Appalachian favorite. Less fuss than rolled and cut biscuits. White Lily flour is preferred.

Provided by xtine

Categories     Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

2 1/4 cups flour
1/3 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder
5 tablespoons shortening (lard, butter or crisco)
1 cup buttermilk
1/8 cup melted butter, for tops of biscuits (optional)

Steps:

  • Mix dry ingredients and sift into mixing bowl, then cut in lard or crisco until the mixture resembles a coarse meal.
  • Stir in buttermilk until it is incorporated with the flour mixture. The dough will be kind of wet and very sticky.
  • Flour your hands and turn the dough out onto a lightly floured surface. Roll the dough in the flour just enough to make it handleable - you don't want it to stick to your hands too much, but don't work in too much extra flour either or the biscuits will be heavy and taste of raw flour.
  • For each biscuit, pinch off a piece of dough about the size of a large egg or a small lemon and pat out in the ungreased pan with your hands. You don't want it to be really flat, just pat it down a bit so it's relatively biscuit-shaped and about 1 inch high.
  • Bake at 475 degrees for 10 to 12 minutes until the tops are golden brown. Keep your eye on them while they're in the oven so they don't burn.
  • Brush tops of biscuits with melted butter, if desired.

CLABBER GIRL OLD-FASHIONED BISCUITS RECIPE - (3.8/5)



Clabber Girl Old-Fashioned Biscuits Recipe - (3.8/5) image

Provided by Bug7

Number Of Ingredients 6

2 cups flour
2 1/2 teaspoons Clabber Girl baking powder
1/2 teaspoon salt
1/3 cup shortening
3/4 cup milk
1 tablespoon butter

Steps:

  • Preheat oven to 475°F. In a medium bowl stir together flour, baking powder, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Pour flour mixture out on a clean surface and make a well by mounting the flour up around the edges, then pour the milk in the middle of the well. Incorporate the flour mixture and milk together until you have created a dough. Roll dough and cut out biscuits. Brush biscuits with butter. Bake in a 475°F oven for 11 to 15 minutes.

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