Cat Head Biscuits

Quick and easy BEST biscuits EVER! They're HUGE!So here at Our Best Bites, we have over 900 recipes. Wow, right? Kind of crazy. What’s crazier? None of them are recipes for straight-up biscuits. I’m not sure why–part of it, at least for me, is that a good biscuit is hard to beat, but finding a good biscuit is surprisingly hard, especially considering how simple the recipe is. Since Alton Brown is kind of the king of food science and biscuits are basically a science experiment that has the potential to result in delicious weight gain, I tried his, thinking they would SURELY be amazing (especially since they had rave reviews), and they were not. It was one of my more epic kitchen fails. No one in my family would touch them. I texted Sara, telling her if she was looking for a biscuit recipe, this one was NOT it and she told me she had the same experience.

So I gave up for awhile. It was one of my dark periods. And then I got the America’s Test Kitchen Best Ever Recipes 2013 Issue and saw the recipe for Cat Head Biscuits. Because they’re supposed to be as big as a cat’s head.

Now…this is my cat. Note the size of her head.


Her name is Willow. She hates me unless it’s cold outside, then she tries to crawl in bed with me. I can attest to the fact that these biscuits are roughly the size of her head, but I cannot show you because like all evil mystical creatures, she doesn’t show up in mirrors or in pictures. Kidding. But she really wouldn’t let me take a picture of her with a biscuit. This is about as friendly as she gets. I took this picture on Christmas Eve, so she was probably overcome with the Christmas spirit or something.

Anyway. These biscuits are not just huge, but they are AMAZING. They’re not flaky, but they’re the softest, lightest, most tender biscuits (which comes from a combination of the lighter flour and the shortening) and they have a rich, butter flavor (which comes from…wait for it…the butter). I suppose you could use them for something like biscuits and gravy, but it almost seems sacrilegious to put anything other than homemade jam on them.

The other thing I love about them is that if you focus and don’t check Facebook and Instagram 52 times while you’re making them, you could easily make these, start to finish, in less than 30 minutes, and most of that is baking time. They’re SO quick and easy, but they taste like heaven.

Like I mentioned a second ago, you’re not using regular flour here. In the ATK write-up about the recipe, they go into a lot of explanations about the whys and hows and protein content and whatever. I highly recommend you get the issue and read all about it. BUT. Suffice it to say that if you can, you should use White Lily flour, which produces these light, fluffy biscuits.

White Lily Flour

However, it’s not available to buy in stores everywhere (check here to see if you live in a state that sells it in stores). If you DON’T live where they sell it, don’t freak out yet. Probably your best bet is from (good price, free, fast shipping, what’s not to like, right?) If that doesn’t sound like something you’re interested in, you can substitute 1 1/2 cups (or, if you have a kitchen scale, 7 1/2 ounces) of all-purpose flour, lightly spooned into measuring cups and leveled with a knife and 1 1/2 cups (6 ounces) of cake flour, measured the same way. I know some of you are itching to ask about substitutions. I don’t recommend substituting anything else, not all all-purpose flour or bread flour or whole wheat flour or quinoa flour or cornstarch or some magical carb-free flour that your neighbor is selling and is not regulated by the FDA. Either White Lily or the 1/2 all-purpose, 1/2 cake flour combination. I’m not trying to be a bossy jerkface, it just is what it is.

Adjust the oven rack to the upper-middle position and heat the oven to 425 degrees. Grease a 9″ round cake pan with shortening and set aside.

In addition to the flour, you’re going to need baking powder, baking soda, table salt,

salt baking powder baking soda

a lot of butter, and a little shortening (again, it is what it is–according to Juli, our friend and resident food specialist–seriously, guys, she develops recipes for Better Homes & Gardens–all Crisco products are now trans-fat free. If that doesn’t do it for you, lard is always an option if your diametrically opposed to using shortening), softened and cut into 1/2″ pieces.

butter and shortening

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Using your fingers, mix the butter and shortening into the flour mixture until the mixture resembles coarse meal. Add 1 1/4 cups buttermilk

buttermilk for biscuits

buttermilk in flour

and stir with a rubber spatula or a wooden spoon until combined.

mixed biscuit dough

Use a 1/2 cup ice cream scoop or measuring cup to measure out 6 heaping portions of dough and place them each in the prepared pan, one in the middle

biscuit dough in pan

and 5 surrounding it.

biscuit dough in pan

Bake in the preheated oven for 20-25 minutes or until golden on top.

Quick and easy BEST biscuits EVER! They're HUGE!

Remove from the oven and allow to stand for 10 minutes. Carefully break apart the biscuits with two forks

Quick and easy BEST biscuits EVER! They're HUGE!

(or leave them in the pan until you’re ready to serve them).

Cat Head Biscuits from Our Best Bites

Makes 6 ginormous, cat head-sized biscuits.

Quick and easy BEST biscuits EVER! They're HUGE!



  1. Your post always make me laugh and the picture of your cat made it that much funnier. Thanks for the boost of laughter. 🙂

  2. The drop biscuits from Cooks illustrated are amazing- and EASY- and they make a lot- which is exactly what we need in our house! They go fast and are yummy and light! I actually made them last night- yumm-o!

  3. I tried these after watching the episode they made them on and they are melt-in-your-mouth deliciousness. The size makes it nearly a meal in its self. Highly recommend.

  4. I was looking just last night for a new, good biscuit recipe! I love ATK drop biscuits so I’m excited to try these to go with my leftover soup tonight. 🙂

  5. Cook’s Illustrated also has an amazing “mile-High biscuit” recipe. AKA Tall and Fluffy Buttermilk Biscuits (originally printed in the July/Aug 2004 issue). It may be slightly more labor intensive but so worth it!!

    Have you tried their Easy Buttermilk Drop Biscuits from the 20th Anniversary All-Time Best Recipes issue? Just wondering how they compare w/ the Cat Head ones.

  6. Yum! Just made some biscuits yesterday, I’ll have to try this recipe. A tip I recently discovered (for biscuits and flakier pie crusts) is blending butter in with the flour mixture in my food processor so the flour’s more evenly coated in butter and then hand stirring in the liquid. It’s been working great!

    1. That’s a great method for pie crusts and traditional biscuits. The dough for these biscuits is super moist, so it really is easier to just mix it in with a spoon and then you have one less dish to wash, haha! 🙂

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