Kitten Head Biscuits Recipes

CATHEAD BISCUITS

Steps:

• Preheat oven to 500 degrees. Line a baking sheet with a silicone baking mat. (You can also bake the biscuits on an ungreased baking sheet.)
• In a bowl, combine flour, baking powder, and salt. Using a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Pour in buttermilk and mix until just barely combined. It will be a shaggy mass. (Alternatively, you can mix the dough in a food processor: Pulse to combine flour, baking powder, and salt. Add butter and pulse until it resembles coarse meal. Pour in buttermilk through feed tube and pulse until just barely combined.)
• Turn shaggy mass out onto a lightly floured surface. Knead lightly, using the heel of your hand to compress and push dough away from you, then fold it back over itself. Give dough a small turn and repeat four or five times. (You want to just barely activate the gluten, not overwork it.)
• Using a lightly floured rolling pin, roll out dough 1 inch thick. Using a 3 1/2-inch round cutter dipped in flour, cut out rounds (press cutter straight down without twisting so biscuits will rise evenly when baked).
• Place biscuits on prepared sheet. (If biscuits are baked close together, sides will be tender. If biscuits are baked farther apart, sides will be crisp.)
• Reroll scraps once. Do not simply roll them into a ball; this will create a knot of gluten strands. Instead, place the pieces one on top of the other in layers, then roll out dough and cut out more rounds.
• Bake until golden brown, 10 to 12 minutes. Transfer to a rack to cool just slightly. Serve warm.

CAT HEAD BISCUITS

Steps:

• Adjust oven rack to upper-middle position and heat oven to 425 degrees. Grease 9" cake pan. Combine flours, baking powder, baking soda, and salt in large bowl. Rub butter and shortening into flour mixture until it resembles coarse meal (I use a pastry blender). Stir in buttermilk JUST until combined.
• Use greased 1/2 c measuring cup or large spring loaded ice cream scoop to transfer 6 heaping portions of dough into prepared pan, placing 5 around the perimeter and one in the center.
• Bake until puffed and golden brown, 20-25 minute Cool in pan 10 min then transfer to wire rack. Serve.

CATHEAD BISCUITS

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.

CATHEAD BISCUITS

Steps:

• Preheat the oven to 400 degrees F.
• Combine 2 cups of the flour with the baking powder and salt in a large bowl. Cut in the shortening and 3 tablespoons of the butter until the mixture is the size of small peas.
• Add the buttermilk, and stir until the dough is just mixed and starts to form a ball.
• Rest the dough in the refrigerator for 10 to 15 minutes.
• Sprinkle a work surface with flour. Transfer the dough to the floured surface, and sprinkle with a little extra flour. Knead the dough 3 to 4 times. Do not overwork the dough. It will make the dough tough and difficult to work with.
• Flatten the dough into a 3/4- to 1-inch-thick disk with a rolling pin. Cut out biscuits with a large 4- or 5-inch biscuit cutter.
• Bake the biscuits until golden brown, about 20 minutes.
• Melt the remaining 2 tablespoons butter. Brush the hot biscuits with the butter. Turn on the broiler. Broil the biscuits until desired brownness.

CATHEAD BISCUITS

Steps:

• Mix dry ingredients and sift into mixing bowl, then cut in lard or crisco until the mixture resembles a coarse meal.
• Stir in buttermilk until it is incorporated with the flour mixture. The dough will be kind of wet and very sticky.
• Flour your hands and turn the dough out onto a lightly floured surface. Roll the dough in the flour just enough to make it handleable - you don't want it to stick to your hands too much, but don't work in too much extra flour either or the biscuits will be heavy and taste of raw flour.
• For each biscuit, pinch off a piece of dough about the size of a large egg or a small lemon and pat out in the ungreased pan with your hands. You don't want it to be really flat, just pat it down a bit so it's relatively biscuit-shaped and about 1 inch high.
• Bake at 475 degrees for 10 to 12 minutes until the tops are golden brown. Keep your eye on them while they're in the oven so they don't burn.
• Brush tops of biscuits with melted butter, if desired.

SCALLION AND CHEDDAR CATHEAD BISCUITS

Steps:

• Position a rack in the middle of the oven and preheat to 375°F (190°C). Line a baking sheet with parchment., In a large bowl, whisk together flours, sugar, baking powder and salt. Add butter; toss to coat. Cut in butter using a pastry blender, or pinch it with your fingertips, smearing it into the flour. You should have various-sized pieces of butter, ranging from coarse sandy patches to flat shaggy pieces to pea-sized chunks. Stir in the scallions, cheese and pepper. , Make a well in the center, pour in 1-1/2 cups buttermilk and gently mix until mixture is crumbly but starting to come together into a shaggy mass. If the dough still looks too dry, add up to 1/2 cup more buttermilk. The dough should be moist and slightly sticky. , Turn the dough onto itself a few times until it forms a mass. Gently pat down the dough until it resembles a loaf of bread. Dust the top lightly with flour., Using a 3-ounce (89 ml) ice cream scoop, portion dough 1 inch apart onto the prepared baking sheet. Gently flatten biscuits., Lightly brush the tops with beaten egg. Bake, rotating pan halfway through, until biscuits are golden brown, 25-30 minutes.

KITTEN HEAD BISCUITS

Steps:

• **You can use 2 cups of self-rising flour in place of the flour, baking powder, and salt.
• Preheat oven to 425 degrees F. Prepare your baking sheet by spraying it with cooking spray. Set aside. OR, if you want a crispy bottom on your biscuits, pour a few tablespoons of cooking oil on a rimmed cookie sheet and place in the oven to heat up while you're making the biscuit dough.
• Stir together the dry ingredients. (I use the large meat fork that came with my silverware set.)
• Cut in the Crisco or butter with the large fork, 2 knives, or a pastry cutter, until well-mixed and crumbly. Make a "well" in the center of the mixture.
• Pour the milk in the "well" and stir only until everything is mixed. If you don't have the cookie sheet with oil heating up in the oven (see Step #2), you can let the dough rest for a few minutes before spooning onto the cookie sheet. Some folks swear this makes a lighter, fluffier biscuit.
• Drop the dough in large (or not so large) spoonfuls onto the prepared cookie sheet. NOTE FOR ROLLED BISCUITS: If you really want to, you can sprinkle a little flour on a flat surface, dump out the dough, knead for about 20 times, then roll out the dough to about 1/2" thick with a floured rolling pin. Double the dough ONE TIME so that it's about 1" thick. (This makes for easy biscuit separation after baking.) Cut out the biscuits with a 2" round biscuit cutter (or jelly glass, if you are "old school"), brush off the excess flour with a pastry brush, and place on the prepared cookie sheet.
• Bake at 425 degrees F. for 10-15 minutes, or until the edges of the biscuits start browning. (I usually tip one over a little early to check the bottom.) The size of your kitten or cat head biscuits affects the baking time. The biscuits in this photo look a little "light," but they were browned on the bottom and done in the middle. The color of your biscuits is definitely your call. Brush the tops of the biscuits with melted butter, if desired.
• Serve warm with https://www.justapinch.com/recipes/breakfast/meat-breakfast/sausage-gravy-101.html?p=16, https://www.justapinch.com/recipes/sauce-spread/sauce-spread-gravy/tomato-gravy.html?p=1...
• ...butter & Homemade Apple Butter, butter & jam or jelly, butter & honey, or even, if you are truly from the South, Chocolate Gravy.
• My family also likes biscuits with https://www.justapinch.com/recipes/main-course/beef/hamburger-sos.html?p=10. I'll have to take a photo of Hamburger Gravy over Biscuits next time. =^..^=
• ***Adding cheddar cheese & garlic powder/salt to the basic biscuit recipe is a quick way to make a copycat version of the Cheddar Bay Biscuits found at a certain national seafood chain. You can also melt a little butter & add garlic salt/powder to brush over the tops of the warm biscuits for extra flavor. If that's too much garlic for you, just add it to either the dough or the melted butter.
• ****Another old Southern recipe is sausage & cheese biscuits. Stir them into the biscuit dough before dropping onto the cookie sheet.
• @@ For Sweet Biscuits, add the white sugar to the dry ingredients before cutting in the shortening. (I admit that I taste a little of the dough to make sure it is sweet enough.) You can "drop" them or "roll" them, cutting the rolled dough into rounds or squares. Brush off the excess flour before placing on the cookie sheet. Sprinkle with a little more sugar, if desired. Bake as directed in Step #7. Serve with sweetened strawberries, another fruit, or split & stuff with pudding. Don't forget the whipped cream! =^..^=