Cathead Biscuits-No Gimmicks, Just Great Flavor

Cathead Biscuits: A Southern Tradition

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Minnie Glover through dedication and talent, created food well beyond mere sustenance. Her kitchen talent remains a cherished part of my family’s tradition. Her biscuits, generally known as "Cathead Biscuits” dominated any meal.

A beloved Southern baking tradition, these biscuits are known for their large size, often described as being "as big as a cat's head." They are typically rustic and have a wonderful texture, with a slightly crisp exterior and a soft, fluffy interior.

Minnie Glover's kitchen wizardry represented the power of self-taught culinary skills and the way simple, fresh ingredients, skillfully prepared, can evoke a sense of nostalgia and resilience. Her biscuits brought comfort and joy, embodying the spirit of Southern hospitality and the ability of good food to transcend hardship.

Minnie Glover’s Cathead Biscuits

This recipe aims for a large biscuit with a tender interior, perfect for soaking up gravy or enjoying with butter and jelly.

Ingredients:

2 ¼ cups White Lily all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

6 tablespoons cold unsalted butter, cut into small cubes

¾ - 1 cup buttermilk, cold (start with ¾ cup and add more if needed)

2 tablespoons melted butter, for brushing

Instructions:

Preheat oven to 425°F (220°C). Lightly grease a baking sheet or a cast-iron skillet.

Whisk dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Cut in the butter: Using a pastry blender, your fingertips, or a fork, cut the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. The cold butter is crucial for creating a tender texture.

Add buttermilk: Gradually add the cold buttermilk to the flour-butter mixture. Stir gently with a fork until just combined. The dough should be slightly sticky and shaggy. Be careful not to overmix, as this will result in tough biscuits.

Turn out dough: Lightly flour your hands and turn the dough out onto a lightly floured surface. Gently bring the dough together into a loose ball. Avoid kneading.

Shape biscuits: With lightly floured hands, pinch off large pieces of dough, about the size of a small cat's head or a ½ cup measure. Gently shape them into rough rounds, about 1-1.5 inches thick. Do not roll them out with a rolling pin; the rustic, hand-formed shape is part of the charm of cathead biscuits.

Arrange on baking sheet: Place the biscuits on the prepared baking sheet or in the skillet, leaving a little space between them if you want slightly crispier sides, or nestling them close together for softer sides.

Bake: Bake for 20-25 minutes, or until the biscuits are golden brown on top and cooked through.

Immediately after removing from the oven, brush the tops of the warm biscuits with melted butter for added flavor and a slightly softer crust.

Minnie Glover always served her biscuits warm and fresh. Enjoy them immediately.