Rest assured, no cat’s heads are involved. The true origin of the name is unclear, but it’s widely believed to refer to their size, which is similar to that of a cat’s head. This is an old Appalachian favorite, requiring less effort than traditional rolled and cut biscuits. For the best results, White Lily flour is the preferred choice.
Ready In: 30 minutes
Serves: 8
Ingredients
- 2 1/4 cups flour
- 1/3 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons baking powder
- 5 tablespoons shortening (or lard, butter, or Crisco)
- 1 cup buttermilk
- 1/8 cup melted butter (for brushing the tops, optional)
Directions
- Combine the dry ingredients (flour, baking soda, salt, and baking powder) and sift them into a mixing bowl. Cut in the shortening until the mixture resembles coarse meal.
- Stir in the buttermilk until fully combined. The dough will be wet and sticky.
- Flour your hands and turn the dough out onto a lightly floured surface. Gently roll the dough in the flour just enough to make it easier to handle—avoid adding too much extra flour, as it will make the biscuits dense and give them a raw flour taste.
- For each biscuit, pinch off a portion of dough about the size of a large egg or small lemon. Pat it into shape with your hands, aiming for a biscuit about 1 inch high. Arrange the biscuits in an ungreased pan.
- Bake at 475°F for 10–12 minutes, or until the tops are golden brown. Keep an eye on them to avoid burning.
- If desired, brush the tops with melted butter before serving.
