Fluffy Southern Cat Head Biscuits

Perfect Fluffy Southern Cat Head Biscuits RecipeThese Fluffy Southern Cat Head Biscuits are edible pillows from heaven. Celebrate the season well, with homemade biscuits.

Best Fluffy Southern Cat Head Biscuits Recipe
Pin it on Pinterest!

There are biscuits, and then there are biscuits.

The jaw-dropping, mind-blowing, knee-buckling, eyes-roll-back-in-your-head kind of biscuits.

Although there’s nothing wrong with popping open the canned variety on occasion, nothing compares to a buttery scratch-made biscuit straight out of the oven.

Fluffy Southern Cat Head Biscuits Recipe

Biscuits are one of the first things I learned to bake as a newlywed. My first few attempts were more like savory hockey pucks than fluffy bread.

MY OTHER RECIPES

After much trial and error, I learned that light airy biscuits come from gentle, yet speedy, hands.

The Best Fluffy Southern Cat Head Biscuits Recipe

Biscuits need to be handled with delicacy. Yet they also need to be made in a hurry so the dough is cold when it goes in the oven.

Using cold ingredients like buttermilk, butter, and refrigerated shortening, creates cold dough. When cold dough is placed in the oven, it quickly creates an outer crust while the dough is still cool on the inside. The outer crust causes the biscuits to grow up, instead of flattening out, once the insides start to bake.

Making Fluffy Southern Cat Head Biscuits Recipe

Cold dough, that hasn’t been over-worked, is the secret to successful biscuit making!

Easy! Fluffy Southern Cat Head Biscuits Recipe

Today’s Fluffy Southern Cat Head Biscuits recipe is my personal favorite biscuit variety.

I learned to make them over a decade ago, when we first moved to North Carolina.

Must-Make Fluffy Southern Cat Head Biscuits Recipe

What are cat head biscuits, one might ask?

In the south, cat head biscuits are all about size… They are roughly the same dimensions as a cat’s head.

Meow.

How to Make Fluffy Southern Cat Head Biscuits Recipe

Weird name and association, but ridiculously enormous biscuit perfection!

I mean, who wants a scrawny biscuit? Not me.

The Perfect Fluffy Southern Cat Head Biscuits Recipe

Fluffy Southern Cat Head Biscuits aren’t the kind of biscuit one might make while on a diet.

In fact, although we now provide nutritional facts, I suggest you not look at them. Really, why torture yourself when you know you are going to eat that biscuit anyway?

TDF Fluffy Southern Cat Head Biscuits Recipe

Instead, Fluffy Southern Cat Head Biscuits are the kind of biscuit you make for holiday gatherings, for elaborately-stuffed Saturday morning breakfast sandwiches, and for “splurge day” biscuits and gravy.

In other words, they are for the celebratory days when calories don’t count!

Light Fluffy Southern Cat Head Biscuits Recipe

Other than sheer size, what’s so special about these Fluffy Southern Cat Head Biscuits?

I’m so glad you asked! They have the most delicate texture on the inside, yet are crispy and flaky on the outside. The light airy flavor of butter and wheat creates a perfect platform of all sorts of toppings.

Basically, they are what all biscuits aspire to be.

To Die For! Fluffy Southern Cat Head Biscuits Recipe

Baking these Fluffy Southern Cat Head Biscuits in a deep skillet serves two purposes. First, the sides of the skillet offer support so that the biscuits rise to etherial heights.

Second, the biscuits edges on the outside of the pan turn crispy, while the center edges are soft and feathery. That way you get a little crunch and a whole lot of tender goodness.

Love! Fluffy Southern Cat Head Biscuits Recipe

The holidays are quickly approaching. Why not give these big beauties a try?

You might decide they need to be on your Thanksgiving table or at Christmas morning brunch this year!

PAGE: 1 2

You May Also Like...

Leave a Reply

Your email address will not be published. Required fields are marked *

15 comments on “Fluffy Southern Cat Head Biscuits

  1. Lorraine Parenteposted November 6, 2017 at 7:48 am Reply

    I just purchased my first cast iron skillet, but it is 10.5 inches. Can I make the recipe using this size? If not, can you tell me how to alter it so it will fit the pan I have. I would love to make these for Thanksgiving……

    • Sommerposted November 6, 2017 at 8:12 am Reply

      HI Lorraine,

      Absolutely! Your biscuits will just be taller than shown in the images. Make sure to adjust the oven racks accordingly. :)

  2. Chef Williamposted November 6, 2017 at 8:27 am Reply

    Great explanation on the art of making great biscuits. I shared to my readers on my face book page thanks for the added details that will help them this holiday season and perhaps during the cold morning ahead. I see a sausage patty and an egg in mine or may just some homemade apple butter.

    Rating: 5
  3. Gailposted November 6, 2017 at 11:25 am Reply

    Do these biscuits have to be made in a cast iron skillet or can some other type of skillet be used?

    • Sommerposted November 6, 2017 at 12:28 pm Reply

      Hi Gail,

      As long as your skillet is large, deep, and oven-safe it should be fine. Happy baking! :)

  4. David Morganposted November 6, 2017 at 3:33 pm Reply

    I just made these biscuits.  My food processor isn’t large enough so I used a stand mixer with bread hook.  Worked perfectly.  Easiest biscuits I’ve ever made.  Of course the best also.  Thanks for a great recipe.  I’m making your fried steak fingers and country gravy to go with the biscuits tonight.  I’m not planning on calorie counting today.

    Rating: 5
    • Sommerposted November 6, 2017 at 7:57 pm Reply

      LOL! Wow David, you are fast! Thanks for reporting back. I hope you like the steak fingers just as much!
      Calories-shmalories.

  5. Lindaposted November 6, 2017 at 5:31 pm Reply

    These biscuits are like crack cocaine to us biscuit-loving carb junkies! I strongly suggest making two batches instead of one–that way you can sneak a couple while they’re still hot from the oven and still have enough left to serve with your meal. (Hey, munching on hot biscuits is the cook’s prerogative, right?)

  6. Andreaposted November 6, 2017 at 9:54 pm Reply

    That’s a scone not a biscuit.

    • Sommerposted November 7, 2017 at 8:11 am Reply

      Hi Andrea!

      Technically, southern biscuits are ancestors of scones brought over by Scotch immigrants. Therefore all American biscuit varieties are a modern form of scones. Adding a little sugar to a biscuit recipe does not automatically make it a scone, just like taking the sugar out of a scone recipe doesn’t make it a southern biscuit.

      Actually, in this recipe the sugar helps create the outer crispy texture, as well as keeping the interior moist. Texturally, these biscuits are very un-scone-like in the traditional sense. ;)

  7. MPaulaposted November 6, 2017 at 10:33 pm Reply

    Makes me doubly sorry for the folks in France who are facing practically a butter famine. If it can be found at all you might have to pay $10 for a pound of butter. No croissants, no cat-head biscuits, …

  8. Margeneposted November 7, 2017 at 7:57 pm Reply

    I want to make these for a large family dinner. Can I mix and cut them out early in the day or the day before and keep in fridge. any ideas  for making a large batch at once? They sound delicious!!! 

    • Sommerposted November 8, 2017 at 9:39 pm Reply

      Hi Margene!

      Yes, you can make a double batch in a 9X13 or 10X15 inch baking dish and refrigerate them over night if needed. Just make sure to cover them well with plastic while in the refrigerator. :)

  9. Kathyposted November 17, 2017 at 11:42 am Reply

    Hi Sommer, My first time making these– Thank you for the great recipe! These are easy and soooo delicious!

    Rating: 5
    • Sommerposted November 17, 2017 at 10:28 pm Reply

      Hi Kathy,

      So glad you like them!! :) :)