Appalachian Cat Head Biscuits

I grew up on biscuits.

from girlichef

from girlichef

The biscuits my maternal grandma made (recipe here).

from sputnikmusic

from sputnikmusic

The Hardee’s biscuits my Memaw picked up from the drive-thru.

from texasrattler1

from texasrattler1

The scary pop-can biscuits my mom made.

from allinanightswork

from allinanightswork

All kinds of biscuits!

from anthonyandrita

from anthonyandrita

Grands! biscuits have their place, but my favorite kind of biscuits are light, fluffy, and big as a cat’s head.

from jenkatgames

from jenkatgames

Which is probably why they’re called Appalachian Cat Head Biscuits.

The really important thing about making light and fluffy biscuits is that you must MUST MUST use White Lilly flour.

from walmart

from walmart

There is no exception to this rule.

None.

NONE!

from rag an

from ragan

So, to make your own outrageously delicious biscuits, gather your ingredients.

  • 2 1/4 c White Lilly All Purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon double acting baking powder
  • 1/2 teaspoon cream of tarter
  • 4 1/2 tablespoons unsalted butter
  • 1 cup of buttermilk

Combine the first five ingredients in a bowl.

dry ingredients

dry ingredients

Give them a good sift with a pastry cutter.

El Guapo calls it my “parabola,” so in my world…I guess it’s technically a parabola.

with the parabola

with the parabola

Then get out your cold butter, and cut into little pieces.

butter!

butter!

Try really hard not to touch the butter with your hands–your body heat will begin to melt the butter, which is bad, because the butter needs to be as cold as possible to make the fluffiest biscuits ever.

Someone once told me that until you turn 70, you can’t ever ever touch biscuit dough.

After 70 though, your circulation is so bad you can touch all the biscuit dough you want.

from appalachianliving

from appalachianliving

Ok, so chop it into pieces and add it to the dry ingredients.

butter + dry ingredients

butter + dry ingredients

Cut the butter into the dry ingredients with the parabola until it resembles really coarse cornmeal.

Then add 1 cup of ice cold buttermilk.

buttermilk

buttermilk

buttermilk in dough

buttermilk in dough

Using the parabola, work the dough into a sticky, gloppy mess. Don’t worry if you don’t get all the lumps out.

Now use the end of a stick of butter and grease the inside of an iron skillet.

greased iron skillet

greased iron skillet

Then, being careful not to actually touch the dough (unless you’ve been a long-term member of AARP), drop fist-sized dough lumps into the pan.

in the pan

in the pan

It’s okay if they touch a little.

Put them in a preheated, 450 F oven until the tops are brown, about 15 minutes.

hot biscuits

hot biscuits

Serve with butter and jam or gravy.

suck it, martha.

Tags: , , , , , , ,

Categories: Food & Drink

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