Cathead Biscuits

My uncle Cat was a long time sheriff during prohibition. He was really good at sneaking up on stills and moonshine operations, that’s how he earned the nickname Cat.

My great granny, his niece, made these biscuits, and she called them “cathead” biscuits, because they were as big as a cat’s head. Hopefully these weren’t named after Uncle Cat.

You really need to have space in your pan as these bake, or it comes out in one big biscuit instead of the 9 I placed in the pan.

Now I’ve adjusted this recipe for typical oven use, because Granny used a woodstove. She also didn’t have a stand mixer. She mixed them with love, with her own gnarled hands. I don’t know about you, but I’m thankful for technology.

You also need to make sure these bake until a little well done, if you’ll be using them for meat, egg and cheese.

Cathead Biscuits (Granny T)

2 T butter, melted in each baking pan or skillet

3 c flour

1 1/2 tsp kosher salt

1 1/2 tsp sugar

1 1/2 T baking powder

3/4 tsp baking soda

1 1/2 sticks COLD butter, cubed and stuck in

freezer until needed

1 3/4 c COLD buttermilk

• PH oven to 425°; set rack in middle of oven. Coat bottom and sides of 12” cast iron skillet with melted butter; set aside.

• In stand mixer, with whisk attachment, add flour, salt, sugar, baking powder, and baking soda. Add in COLD cubed butter, and mix until coarse, pea sized crumbs appear.

• Switch to dough hook. Add in COLD buttermilk gently. Do NOT overwork the dough. Lift the hook and use silicone spatula to make sure all the flour is loosely incorporated.

• Divide dough into 8 1/2 cup portions. Shape into a biscuit. Place in prepared pan(s).

• Bake ~22-30 minutes, until insides are done and tops are deep golden brown.