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    You are in: Home / Recipes / Southern "cathead" Biscuits Recipe
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    Southern "cathead" Biscuits

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    cook from scratch's Note:

    My father-in-law likes "cat-head" biscuits. For those of you from outside of the deep south, a "cat-head biscuit" is simply a southern buttermilk biscuit the size of a cat-head. He told me, "That way, it doesn't fall apart when you slice it for (homemade) figs (preserves.) I like to bake them with the sides touching so that they are soft on the edges. If you prefer a crunchier biscuit, place them about 2 inches apart on a flat stone/pan.

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    Units: US | Metric


    1. 1
      Preheat oven to 450°F
    2. 2
      Measure 1 cup of buttermilk into liquid measuring cup. I use 3/4 cup whole milk with a splash of Heinz White Vinegar. Let sit a few minutes until you need it.
    3. 3
      In a medium bowl, measure the flour by spooning it into a one-cup measure and leveling off with a knife. (This is very important!) Sometimes I sift it. Most of the time I do not.
    4. 4
      Make a deep well and add the oil and buttermilk.
    5. 5
      Stir gently until moistened. Sprinkle with even flour to allow handling of the dough.
    6. 6
      I shape my biscuits by hand but you could also roll them out and cut them. Place them in a 9x9 Pampered Chef Baker (stoneware.) I have used Pampered Chef stoneware for the last ten years and it has never failed me. However, for those of you still using metal bakeware, just use a regular square baking pan.

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    Nutritional Facts for Southern "cathead" Biscuits

    Serving Size: 1 (674 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 211.9
    Calories from Fat 60
    Total Fat 6.7 g
    Saturated Fat 1.0 g
    Cholesterol 1.0 mg
    Sodium 557.7 mg
    Total Carbohydrate 32.2 g
    Dietary Fiber 1.1 g
    Sugars 1.4 g
    Protein 5.0 g

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