Cathead Biscuits – Southern Chunk

August 13, 2024

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by Stacey August 13, 2024

Cathead Biscuits are massive, fluffy, tender, and excellent with butter, jam, or gravy! This simple recipe is an iconic Southern basic.

Cathead Biscuits are a beloved Southern basic, and their identify has a enjoyable little bit of folklore hooked up to it. These biscuits are identified for his or her giant measurement – so massive that they’re stated to be as giant as a cat’s head! Therefore, the identify “cathead biscuits.” Now, whether or not they’re really the dimensions of a cat’s noggin could be up for debate, however there’s little doubt these biscuits are considerably bigger than your common biscuit.

Cathead Biscuit recipes are usually made with easy components like self-rising flour, butter or shortening, and buttermilk. Historically, they’re fashioned by hand or scooped right into a skillet or steel baking pan, which provides them a barely rustic, uneven form that provides to their appeal. And there’s no biscuit cutter concerned (like with this recipe) – so there’s that.

These biscuits are identified for being tremendous tender on the within with a barely crisp exterior.

The fantastic thing about Cathead Biscuits lies of their simplicity and their measurement, which makes them good for splitting open and slathering with butter, honey, or your favourite preserves. They’ve been a staple in Southern kitchens for generations, usually served alongside hearty meals like fried rooster, sausage gravy, or simply loved on their very own with a cup of espresso.

So, the following time you’re within the temper for a buttermilk biscuit that’s as massive as a cat’s head (or not less than near it), give these a strive. They’re certain to carry just a little little bit of Southern consolation to your desk.

Is butter, lard, or shortening higher for making biscuits?

In relation to biscuits, selecting between butter, lard, or shortening actually is dependent upon what you’re craving.

Butter offers biscuits a wealthy, creamy taste and makes them good and flaky. It’s good in case you love that buttery style with a little bit of crispiness on the perimeters. It’s my go-to fats when making almost any type of biscuits.

Lard is all about old-school Southern appeal. It makes biscuits tremendous gentle and tender, with a delicate savory taste. In case you’re after that fluffy, melt-in-your-mouth texture, lard’s your greatest guess.

Vegetable Shortening, like Crisco, is the go-to for tender, constant biscuits. It doesn’t add a lot taste, but it surely makes biscuits reliably tender each time.

Can’t resolve? Combine butter with both lard or shortening for the perfect of each worlds! Simply maintain your fat chilly and don’t overwork the dough, and also you’ll have scrumptious biscuits it doesn’t matter what.

How ought to I retailer leftover biscuits?

Are leftover biscuits a factor? I’m undecided I’ve ever heard of these. 😂 However severely although…

For brief-term storage, let your biscuits cool utterly, then wrap them in foil or place them in an hermetic container. They’ll keep recent at room temperature for a day or two. If you would like them to final a bit longer, you’ll be able to refrigerate them for as much as per week.

For longer storage, biscuits freeze superbly. Simply pop them right into a freezer-safe bag or container as soon as they’re cooled, and so they’ll maintain for as much as 3 months. Whenever you’re able to get pleasure from them, you’ll be able to reheat them straight from the freezer in a 350°F oven for about 10 minutes, or till warmed by.

This manner, you’ll be able to get pleasure from home made biscuits any time you want, even when they’re leftovers!

Do I’ve to make use of White Lily flour?

You don’t have to make use of White Lily flour to make nice biscuits, but it surely’s a favourite amongst many Southern bakers for a cause. White Lily is a tender wheat flour, which implies it has a decrease protein content material than all-purpose flour. This decrease protein content material ends in a lighter, fluffier biscuit with a young crumb. That’s why it’s usually the go-to for biscuit-making within the South.

However in case you don’t have White Lily readily available, no worries! You may nonetheless whip up nice biscuits with different flours. You would possibly strive a mixture of one other type of self-rising flour and cake flour to get an analogous outcome. Simply take note the feel could be barely totally different.

Ingredient FAQ

Self-rising flour – Self-rising flour is flour that already has the leavening in it. It’s reasonably priced and saves a number of steps. In case you don’t have self-rising flour, you’ll be able to merely make your individual by including 6 teaspoons of baking powder and 1 teaspoon of salt to all-purpose flour and whisking it earlier than chopping within the butter. Due to it’s low protein content material, White Lily self-rising flour is the gold commonplace for tender, tender biscuits.

Unsalted Butter – Butter provides nice taste to biscuits, which is why I take advantage of it as a substitute of lard or shortening. Simply you should definitely maintain it as chilly as doable when working with it.

Buttermilk – Buttermilk provides a definite tang and taste to biscuits. For this recipe, I want to make use of complete buttermilk. In case you don’t have buttermilk, you can also make a buttermilk substitute.

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