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.
5 tablespoons warm bacon drippings
5 tablespoons unsalted butter, melted
3 1/2 cups self-rising soft-wheat flour (such as White Lily)
Preheat oven to 375°. Stir together bacon drippings and butter.
Place flour in a large bowl. Stir in drippings mixture and buttermilk, stirring just until a dough forms.
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.
Bake at 375° for 30 minutes or until tops are very lightly browned. Meanwhile, prepare Tomato Gravy. Serve biscuits immediately with Tomato Gravy.
The total time includes the gravy.
Around the Southern Table
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.