Cat Head Biscuits
You only need 5 ingredients to make these flaky pre-Civil War era buttermilk biscuits.
These cat head biscuits give regular buttermilk biscuits a run for their money. They are buttery and flaky, with a delightful tenderness and the perfect amount of tang from the buttermilk.
“Cat head” biscuits are a pre-civil war area concept. The name comes from the size of the biscuits, which people said was as big as a cat’s head. I think they are more kitten head sized, but that doesn’t have the same ring to it. 🙂
You’ll need only 5 ingredients to make this recipe. Unlike my old-fashioned biscuits, the dough for these is folded a few times after being rolled out. This gives the finished biscuits these lovely layers that pull apart easily when you split the biscuit. Serve them with sausage gravy for a classic Southern breakfast, or slather them with butter and your favorite jam. There are endless ways to enjoy these golden beauties.
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