"Cat Head" Biscuit Recipe: An Appalachian Favorite!
Makes six large biscuits.
- 2 1/4 Cup All Purpose Flour
- 3/4 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Double-Acting Baking Powder
- 1 Cup of Buttermilk, Milk, or Plain Yogurt
- 4 1/2 Tablespoons Lard, Shortening, or Unsalted Butter
1. Preheat oven to 450 degrees.
2. Mix the flour, salt, baking soda, and baking powder together in a medium-sized mixing bowl.
3) Add the lard, butter, or shortening a piece at a time, then mix it into the dry mixture thoroughly with a pastry cutter or two butter knives slicing in a scissor fashion. The finished mixture should have the consistency of course-ground cornmeal.
4) Mixing. Make a well in the center of the dry mixture and add all of the milk. Using a spoon, stir the mixture. Pay special attention to scraping the edges of the bowl so that the dry flour there has a chance to get wet. You only want to stir until the milk is incorporated into the dry mix and there are no large areas of powdery flour remaining. Don’t over-mix here. The dough after mixing should be lumpy, sticky in places, and a bit shaggy in the driest areas. Using your hands, leave the dough in the bowl and carefully knead it about three times. Just lift it out as best you can, fold it in half, then press it down. You may want to sprinkle some flour over it to keep your hands from getting coated.
5) To make "cat head" biscuits (so called because they are large–about the size of a cat’s head), simply pinch off a ball of dough about 2 1/2 inches across and pat it into a thick patty. Put the shaped biscuits into a stoneware pie plate or large cast iron skillet (or on a cookie sheet). Bake for 15 minutes or until the tops of the biscuits are a light golden brown.