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Cathead Biscuits

Recipe photo courtesy of Angie Mosier

The recipe for these extra-large biscuits comes from Virginia Willis, the author of "Secrets of the Southern Table." A phrase her grandfather once used, the name indicates that it's a biscuit as big as a cat's head. Each one is golden brown and slightly crisp on the outside, with a light, airy interior.

Yield

Ingredients

Directions

Cook's Notes

Excerpted from "Secrets of the Southern Table" Copyright 2018 by Virginia Willis. Photography Copyright 2018 by Angie Mosier. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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  • MS10830789
    3 JUN, 2018
    No baking soda! You have to have baking soda when you use buttermilk! I have been baking these biscuits over 40 years. My daddy taught me how to and also how to make a roux and the very best sausage gravy ever! My mom was snowed in a rare storm in Nashville and he was tired of cooking I think! Lol but I am so glad that he did! Later I was even a biscuit maker at Hardee's (Carl's Jr)
    Reply
    • treycefus
      28 AUG, 2018
      NO! "cathead" simply refers to the shape when you put 8 buscuits in a cake pan and they all touch. The ones one the outside circle get pushed into at cat face shaped... LOL
    • virginiawillis
      30 JUL, 2018
      Thanks for reading about Cathead Biscuits! So, you are right about baking soda and buttermilk; it's necessary for the the chemical reaction that makes them rise. The key is that baking powder contains baking soda and that's what baking soda isn't listed as an ingredient. Give these a try -- I promise they're SO good!

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