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.

willow

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 soap.com (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!

 

Sara Wells
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

Read More

Join The Discussion

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

  1. I was scrolling through Pinterest and came across your recipe for “cat head” biscuits…that is so funny! My Dad has always called biscuits “catheads”. Just had to share 🙂 Have a great day!! These look amazing and I’ll definitely be giving them a shot.

  2. I made the cat head biscuits and they were awful! They were so salty. I went back and check the recipe. Turns out I wrote down 1 tablespoon of salt instead of 1 teaspoon. Yuk!

  3. This post is just too funny. Can’t wait to try these out tonight. Your recipes never fail me! Thank you!!

  4. I really thought I had the best biscuit recipe on earth until I made these! Holy cow, these are the most scrumptious things I’ve ever put in my mouth! I definitely won’t have any problem using up my White Lilly flour! 🙂

  5. Holy Cow! Just made these biscuits this morning and they came out exactly like the photo and tasted heavenly!!! I live in Austin Texas and found White Lily Flour at our local Randall’s which carries the Safeway brand stuff (we don’t have actual Safeway stores here). White Lily was even less expensive than most of the other flour there (I was surprised I thought it was going to be more). We did use coconut oil instead of the shortening but did use real butter. I had mine with cherry preserves. We will definitely be making this again!

  6. My husband grew up on these biscuits. He’s been asking me to make him some. He hasn’t had Cat-head biscuits, since his mom passed away two years ago. They were exactly what he remembered. He loved them!!! I did deviate from the recipe slightly by substituting the shortening for coconut oil. Instead of 4 tablespoons of shortening, I used 3 tablespoons of coconut oil. From what I’ve read, when substituting shortening for the coconut oil, you need 1/4 less coconut oil.

  7. I used all purpose flour because I was specifically told not to and I’m rebellious like that. Turned out great!

  8. I was wondering where you got your jam jar from? It’s darling and I love the lip on it. Thank you for all your wonderful posts I really enjoy reading and trying all your recipes. You two do such a wonderful job with this blog.

  9. Okay, so what if you live in Utah and your husband happens to be going to Florida and I ask him to pick up a bag of White Lily flour (yes he thought I was crazy but he went along with it) and he brought me self rising flour? Any suggestions?

  10. My grandmother, from Mississippi, made the absolute BEST biscuits i’ve ever had. We always called them cat heat biscuits and she SWORE White Lily was the secret to amazing biscuits. She died from cancer in 2006 – thank you for helping me think of her and smile with this post today 🙂

  11. Just made these to accompany leftover soup. They were like fluffy clouds of deliciousness!!! Seriously amazing!!!

  12. Oh my goodness! 🙂 🙂 🙂 I could not stop laughing! I love to learn animal’s personalities and it just made me laugh when I got to learn your cats personality!!! Willow seems like a fun kitty-cat-character to hang around!

  13. Thank you for not providing nutritional information!! There are certain things that I love to eat, and if I knew the calories and fat it would just take the joy out of it. These would definitely be one of them!!!

  14. My Favorite Biscuit Recipe comes From food Network. It Is By Jeff Mauro And it Is called grapeVine Ky Buttermilk Biscuits. They Are The Best I Have Found. let Me Know If You Try Them And How You Like Them.

  15. Several years ago, there was a biscuit recipe in Cooks Illustrated that made a super wet dough like this that you have to scoop with an ice cream scoop. It is my ALL-TIME favorite recipe, but I can already tell I’m going to love these even more. I cannot wait to try them!!