Cat Head Biscuits

cat-head-biscuits

Unless your from the mountains of east Tennessee then I highly doubt you have ever heard of cat head biscuits. This is an old recipe with an old name. The name came from the Smokey Mountains which is about an hour away from where I was born and raised and was named by the mountain men up there. They wanted a large biscuit and I guess the size reminded them of a cat head. This is just a regular buttermilk biscuit but instead of rolling and cutting them out you shape a large piece of dough by hand. If you’re from the south use White Lilly if you do not have it regular self rising flour will work just fine. This is a rather large plate in the picture and only a few take it all up. That’s a big biscuit.

2 cups self-rising flour, sifted
3/4  teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
5 tablespoons shortening
1 cup buttermilk

1. Preheat oven to 450 F. In a large mixing bowl add flour, salt, baking powder, baking soda and shortening. With hands work until mixture is coarse. Add buttermilk. Very quickly incorporate milk into flour to hold together. DO NOT overwork or mix.

2. On a floured surface or nonstick baking mat place dough in a loaf shape. Tear off dough the size of a very large lemon and form biscuit shape with hand quickly. Place on baking sheet. Bake 10 minutes or until tops are golden.

Yields: 6

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