Cat Head Biscuits From Cooks Country Recipe 415

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CATHEAD BISCUITS | LODGE CAST IRON



Cathead Biscuits | Lodge Cast Iron image

For the right crispy texture, do not substitute butter or margarine for the lard in these biscuits, and serve them with plenty of butter and homemade fruit preserves, molasses, or sorghum syrup.

Provided by Jim Villas

Categories     Baking Recipes Breakfast Recipes Side Recipes

Yield 12 - 16

Number Of Ingredients 6

3 cups of all-purpose flour
4 teaspoons of baking powder
1 teaspoon of salt
½ teaspoon of baking soda
1 cup of chilled lard, cut into pieces
1 cup of buttermilk, or as needed

Steps:

  • Preheat the oven to 325°F. Grease two 12-inch cast iron skillets and set aside.
  • In a large bowl, whisk the flour, baking powder, salt, and baking soda together. Add the lard and cut it in with a pastry cutter or rub it into the flour with your fingertips until the mixture is just crumbly. Gradually stir in just enough buttermilk to form a soft ball of dough.
  • Transfer the dough to a lightly floured work surface, knead about 8 times, then shape by hand into biscuits about 3 ½ inches across and 1 inch high.
  • Arrange the biscuits fairly close together in the prepared skillets and bake in the upper third of the oven until golden brown and craggy on the outsides, about 17 minutes.

CAT HEAD BISCUITS FROM COOK'S COUNTRY RECIPE - (4.1/5)



Cat Head Biscuits from Cook's Country Recipe - (4.1/5) image

Provided by Foodiewife

Number Of Ingredients 8

1 1/2cups1 1/2 cups all-purpose flour
1 1/2cups1 1/2 cups cake flour
1tablespoon1 tablespoon baking powder
1/2teaspoon1/2 teaspoon baking soda
1teaspoon1 teaspoon salt
8tablespoons8 tablespoons unsalted butter, cut into 1/2-inch pieces and softened
4tablespoons4 tablespoons vegetable shortening, cut into 1/2-inch pieces
1 1/4cups1 1/4 cups buttermilk*

Steps:

  • Mix dough: Adjust oven rack to upper-middle position and heat oven to 425°F. Grease 9-inch cake pan. Combine flours, baking powder, baking soda, and salt in large bowl. Rub butter and shortening into flour mixture until mixture resembles coarse meal. Stir in buttermilk until combined. Portion biscuits: Following the instructions at left, use greased 1/2-cup measure or large spring-loaded ice cream scoop to transfer 6 heaping portions of dough into prepared pan, placing 5 around pan's perimeter and 1 in center. Bake biscuits: Bake until puffed and golden brown, 20 to 25 minutes. Cool in pan for 10 minutes, then transfer to wire rack. Serve. (Biscuits can be stored in airtight container at room temperature for 2 days.)

'CAT-HEAD' BISCUITS



'Cat-Head' Biscuits image

I love these buttery biscuits (named for their relatively large size). They're perfect for serving with Slow-Baked City Ham.

Provided by John Martin Taylor

Categories     Breakfast/brunch

Yield Yields 12 biscuits; recipe doubles easily.

Number Of Ingredients 4

15-3/4 oz. (3-1/2 cups) soft southern wheat flour, such as White Lily, or half (by weight) cake flour and half all-purpose flour; more as needed
1 Tbs. baking powder
5 oz. (10 Tbs.) unsalted butter, cubed and chilled
1-1/4 to 1-1/2 cups buttermilk, at room temperature

Steps:

  • Heat the oven to 450ºF. If you're measuring the flour by volume, do so by spooning it into a measuring cup and leveling it off. Put the flour into a large metal mixing bowl, add the baking powder and salt, and mix well with a whisk. Cut in the butter with two knives or a pastry blender until it's uniformly mixed in and there are no large lumps. Add 1-1/4 cups of the buttermilk, stirring with a rubber spatula until the mixture is just blended and leaves the sides of the bowl. Don't overmix. Add more buttermilk or flour only if necessary.
  • Dump the contents out onto a lightly floured surface. Place the fingers of both hands down inside the flour bag to coat them. Using only your fingers, lightly pat the dough together. With a floured rolling pin, lightly even out the dough to 3/4 inch thick. Using a floured metal 2-1/2-inch biscuit cutter - not an overturned glass, which will seal the edges so they can't rise - quickly punch out the biscuits. Don't twist the cutter in the dough (which also seals the edges). Avoid touching the dough with your hands. Gather any scraps, roll, and cut out more biscuits. These won't rise as high, but they'll still be quite good. Flour your fingertips before patting out the dough. Finish with a rolling pin, using a light touch.
  • Set the biscuits, close but not touching, on an ungreased baking sheet and bake until they're lightly browned on top, 15 to 18 min. Serve at once with the ham.

Nutrition Facts : Calories 180 kcal, Fat 60 kcal, SaturatedFat 4 g, TransFat 7 g, Carbohydrate 27 g, Protein 4 g, Cholesterol 15 mg, Sodium 220 mg, UnsaturatedFat 2 g

BONNIE'S CAT HEAD BISCUITS



BONNIE'S CAT HEAD BISCUITS image

Cat Head Biscuits are usually found in the South. Since I haven't had these in years, I decided to try and make them. I mean, how hard can it be? I soon found out it was a difficult task without the right recipe. The original recipe calls for Lily brand flour. We can't buy it out west, so I had to find a substitute. Then I...

Provided by BonniE !

Categories     Biscuits

Time 35m

Number Of Ingredients 7

1 1/8 cup cake flour
1 1/8 cup all purpose bleached flour
1 teaspoon double-acting baking powder
1/2 teaspoon baking soda
3/4 teaspoon of salt
1 cup buttermilk
4 1/2 tablespoons unsalted butter

Steps:

  • 1. Following this recipe to the letter is critical for good results. Don't substitute ingredients. Preheat your oven to 450 degrees.
  • 2. Read the recipe through and assemble all ingredients before beginning. Add the dry ingredients together in a medium mixing bowl. Mix well.
  • 3. Measure the cold unsalted butter and cut it into small pieces. Add them to the flour and with your hands or two knives, cut through the flour until it resembles coarse ground cornmeal.
  • 4. Mixing is crucial. If you overdo it, the biscuits will be tough. Make a well in the center of the flour mixture and pour in all of the buttermilk. Using a wooden spoon, carefully scrape the spoon down the sides and under the flour mixture and roll to the middle. Go all around the bowl and just a couple of gentle passes through the middle should remove all dry flour. The dough will be sticky and craggy. Press your fingers in the dough gently for 3 gentle kneads.
  • 5. Now form the dough into a round ball, dipping your hands in flour to keep them from being sticky,and shake off the excess flour. When you have formed a ball, pinch it in half to divide it. Now you have two balls.
  • 6. Take each of of the two balls and divide them into 3 pieces Now you have 6 biscuits. Don't do any extra shaping or over handle the dough (this is very important!) Place them in a greased springform pan.
  • 7. Bake the biscuits in the pre-heated oven for 15 to 20 minutes or until they are a golden brown and the toothpick test says they are done.
  • 8. Here is what they look like! Enjoy these Cat Head Biscuits!

CATHEAD BISCUITS



Cathead Biscuits image

This is the old-time recipe from our grandmamas. There is no real measurement in this for the shortening. Wonderful and tasty heavy biscuit from the old times. Great with homemade sausage gravy. Always always always use White Lily® flour for the fluffiest biscuits. I usually don't always use all of the buttermilk. I seem to usually have just under a 1/4 cup leftover.

Provided by Hollinhead77

Categories     Bread     Quick Bread Recipes     Biscuits

Time 25m

Yield 8

Number Of Ingredients 5

4 cups self-rising flour (such as WhiteLily®)
1 pinch salt
3 tablespoons room-temperature vegetable shortening (such as Crisco®), or as needed
1 ¾ cups buttermilk, or as needed
¼ cup melted butter for brushing, or to taste

Steps:

  • Preheat an oven to 475 degrees F (245 degrees C). Grease an 8-inch cake pan.
  • Sift flour and salt together into a large mixing bowl. Make a dent in flour by pushing flour from center toward sides of bowl. Add 2 walnut-size lumps of shortening and a splash of buttermilk to the flour where you made the dent. Work the shortening into the flour using fingers in a twisting motion (rub thumb against pointer and middle finger motion) until the shortening is fully incorporated into the flour.
  • Pour buttermilk into the flour about 1/4 cup at a time, continuing to work it in with your fingers until the buttermilk is completely incorporated into a sticky dough.
  • Roll dough into 8 large balls and drop into prepared cake pan, working around the outside and putting the last one in middle to fill the pan. Press dough balls with back of fingers to flatten until they touch and are about 3/4- to 1-inch thick.
  • Bake in preheated oven until the tops are golden brown, 15 to 20 minutes. Brush tops with melted butter.

Nutrition Facts : Calories 336 calories, Carbohydrate 49 g, Cholesterol 17.4 mg, Fat 11.6 g, Fiber 1.7 g, Protein 8 g, SaturatedFat 5.2 g, Sodium 910.3 mg, Sugar 2.7 g

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