READ TODAY'S STORIES AND E-EDITION SUBSCRIBE |  CONTACT US |  SIGN IN

Print story only Print story with comments Email Twitter Facebook Pinterest

Cat Head Biscuits

 No cats were harmed while baking these biscuits
Published: 9/21/2011 4:42 PM
Last Modified: 9/21/2011 9:27 PM

If you want a good bagel, look to the north.

If you want a good buttermilk biscuit, look to the south.

The recipe for “Cat Head Biscuits” looked interesting to me when I stumbled across it in my Cook’s Country magazine.

The name, of course, is unusual. The picture of the fluffy, golden brown biscuits with tender centers appeared to be just what you want in a biscuit.

And, of course, those southerners know a thing or two about baking biscuits.

The cooks at Cook’s Country said they first came across “Cat Head Biscuits” on a billboard near Greensboro, N.C.

The name refers to the shape and large size of the biscuits, reminiscent of a cat’s head. Further internet searches revealed that the name was, in fact, a southern thing.

The recipe explained that the trick to the tenderness of the biscuit is the equal mix of all-purpose flour and cake flour. It also calls for a mix of butter and shortening.

The recipe also suggests “rubbing” the ingredients together. So, if you give it a try, keep a hand towel close by.

We suggested the recipe in the Tulsa World as something you might want to make with barbecue. Here it is again in case you missed it:

Cat Head Biscuits
1 1/2 cups flour
1 1/2 cups cake flour
1 tablespoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
8 tablespoons (1 stick) butter cut into 1/2-inch pieces and softened
4 tablespoons shortening cut into 1/2-inch pieces
1 1/4 cups buttermilk (or mix 1 tablespoon lemon juice into 1 1/4 cups milk, let sit 10 minutes)

1. Preheat oven to 425. Grease 9-inch cake pan. Combine flours, baking powder, baking soda and salt. Rub in butter and shortening until mixture resembles coarse meal. Stir in buttermilk.

2. Using a 1/2-cup measure or a spring-loaded ice cream scoop, transfer sixc heaping portions of dough into prepared pan, placing five around the pan and one in the center.

3. Bake until golden and puffed, 20-25 minutes. Cool in pan 10 minutes, then transfer to wire rack. Serve.





Reader Comments 3 Total
angelzhrt1 (last year)
Isnt there something missing above? The measurements?
31918 (last year)
Uh, need measurements. Duh!?
                    
Test
3 comments displayed


To post comments on tulsaworld.com, you must be an active Tulsa World print or digital subscriber and signed into your account.

Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

Follow Nicole Marshall Middleton on Twitter

Subscribe to this blog


Archive

 
Nicole Marshall Middleton's Blog Archive:

2/2013  1/2013  12/2012  11/2012  10/2012  9/2012  
8/2012  7/2012  6/2012  5/2012  4/2012  3/2012  
2/2012  1/2012  12/2011  11/2011  10/2011  9/2011  
8/2011  7/2011  6/2011  5/2011  4/2011  3/2011  
2/2011  1/2011  12/2010  11/2010  10/2010  9/2010  
8/2010  7/2010  6/2010  5/2010  4/2010  3/2010  
2/2010  1/2010  12/2009  11/2009  10/2009  9/2009  
8/2009  7/2009  6/2009  5/2009  4/2009  3/2009  
2/2009  1/2009  12/2008  11/2008  10/2008  9/2008  
8/2008  7/2008  6/2008  5/2008  4/2008  3/2008  
2/2008  1/2008  12/2007  11/2007  10/2007  9/2007  
8/2007  7/2007  6/2007  








Home | Contact Us | Search | Subscribe | Customer Service | About | Advertise | Privacy
Copyright © 2013, World Publishing Co. All rights reserved.