Cat-head Biscuits with Tomato Gravy

Southern Living
Cat-head Biscuits with Tomato GravyRecipe
Jennifer Davick
Cat-head biscuits are delightfully huge, crispy-on-the-outside, fluffy-on-the-inside homemade biscuits. Their size and crunch make them ideal to serve with a thick, hearty gravy. The name comes from their colossal size, about that of a cat’s head. They bake longer and at a lower temperature than their smaller cousins. If you don’t have bacon drippings on hand, cook a pound of bacon before you start this recipe, reserve the drippings, and serve the bacon with the biscuits and gravy.
Makes 8 servings


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5 tablespoons warm bacon drippings
5 tablespoons unsalted butter, melted
3 1/2 cups self-rising soft-wheat flour (such as White Lily)
1 1/3 cups buttermilk, at room temperature
Parchment paper


Hands-on: 15 Minutes
Bake: 55 Minutes

1. Preheat oven to 375°. Stir together bacon drippings and butter.

2. Place flour in a large bowl. Stir in drippings mixture and buttermilk,  stirring just until a dough forms.

3. Turn dough out onto a well-floured surface. Knead twice. Divide dough  into 8 equal portions. Pat each portion into a 31⁄2-inch round biscuit (about 3⁄4 inch thick). Arrange 2 inches apart on a parchment paper-lined baking sheet.

4. Bake at 375° for 30 minutes or until tops are very lightly browned. Meanwhile, prepare Tomato Gravy. Serve biscuits immediately with Tomato Gravy.

Created date

October 2012