Recipe for Cat Head Biscuits


These biscuits are called the cat head biscuits due to large size that is compared to the size of a cat head.

The recipe for cathead biscuits is passed on by from grandmothers, mothers and any person that one knows how to bake biscuits. It does take practice to know exactly how to get these to turn out the way you like them.

Cathead biscuits

To bake about six cathead’s biscuits you will need these ingredients:

  •  2 cups of all purposed flour
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of cream tartar
  • 4 teaspoonful of baking powder
  • 2/3 cup of milk or buttermilk.

Preheat the oven to 450 degrees Fahrenheit. The dry ingredients are mixed in a large bowl.

Then to make the dough come together, you slowly add the milk and then stir until completely wet. Knead the dough about 12 to 14 times on a lightly floured board.

Pinch off a piece as large as you can comfortably roll in your hands. Don’t over do this as the biscuits will be tough if you play with the dough t0o much. You just want to basically form it into a round ball of dough.

Place each of the biscuits on buttered or greased baking pan. Bake the biscuits for about 15 minutes till they are browned and puffy.

Don’t forget to stay tuned in for the next set of post about homemade butter and jams.

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4 Responses to Recipe for Cat Head Biscuits

  1. Pingback: Fluffiest Buttermilk Biscuits | The Great American Feast

  2. I had to click on this recipe because I never heard of “cat head” biscuits, what a cute name! What does the cream of tartar do in the recipe?

  3. Pingback: Buttermilk Chive Biscuits (R.R 3.2) | Simply.Striking

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