Cathead Biscuits. Check Out Cathead Biscuits On eBay. The recipe for these extra-large biscuits comes from Virginia Willis, the author of "Secrets of the Southern Table." A phrase her grandfather once used, the name indicates that it's a biscuit as big as a cat's head. Each one is golden brown and slightly crisp on the outside, with a light, airy interior. Cathead Biscuits It's hard to believe from modern-day biscuits, that southern biscuits were once teeny, tiny little things. Not so much anymore, because like many foods, we've super-sized them!

Richard, an owner of CatHead's BBQ, says his mom used a wide-mouth cup to cut the biscuits¿just dip the rim in flour to prevent the dough from sticking to the cup. Don't worry, there aren't any actual cat's heads involved. The origins of the name are lost to time, but the conventional wisdom seems to be that they're called that because they're about the size of a cat's head. You can cook Cathead Biscuits using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Cathead Biscuits

You need 1 1/2 cups of AP flour.
It's 1 1/2 cup of cake flour.
It's 1 tbs of baking powder.
Prepare 1/2 tsp of baking soda.
Prepare 2 tsp of salt.
It's 3/4 cup of unsalted butter stick cut into cubes.
Prepare 1 1/4 cup of buttermilk.
It's 1/2 cup of melted butter.

Less fuss than rolled and cut biscuits. No butter or cake flour. too smooth and not craggy. Fluffy Southern Cat Head Biscuits Recipe - The biggest, softest, most amazing biscuit recipe with buttery golden tops! Flaky on the outside, pillowy inside!

Cathead Biscuits step by step

Preheat oven to 400 degrees and spray a round cake pan. If doubling the recipe, use a 9x11. For this recipe I used a 9x11..
In a mixing bowl, whisk the AP flour, cake flour, baking powder, baking soda and salt together..
Scatter the butter cubes throughout the flour mixture..
Using a pastry cutter or two knives, cut the butter in the flour mixture until it resembles a coarse meal with some chunks of butter..
Make a well and add the buttermilk in the well. Using a fork, gently toss the flour mixture into the buttermilk, scraping the sides of the mixing bowl..
The dough will be sticky so make sure you coat your hands with some flour before doing the next step..
Mix the dough with your hands, but not too much. You do not want the dough to be smooth at all..
Now take chunks of dough and place inside the baking pan just as you see in the picture above..
Brush each piece of biscuit dough with melter butter and bake about 20 minutes or until top is brown..
The edges will have a little crunch that adds some good flavor..
Very thick and moist biscuit and it is good with some honey, preserves, butter, bacon, sausage, eggs or just plain..

There are biscuits, and then there are biscuits. The jaw-dropping, mind-blowing, knee-buckling, eyes-roll-back-in-your-head kind of biscuits. Cat head (or cathead) biscuits are a Southern staple whose name refers to their large size (about as big as a cat's head). The dough for this hand-rolled biscuit recipe is made by incorporating. Cat Head Biscuits are so named because they are as big as a cat's head.