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.
Southern Living OCTOBER 2012
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.
The total time includes the gravy.
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