Cat-head biscuits are delightfully huge, crispy-on-the-outside, fluffy-on-the-inside homemade biscuits. Their size and crunch make them ideal to serve with a thick, hearty gravy. The name comes from their colossal size, about that of a cat’s head. They bake longer and at a lower temperature than their smaller cousins. If you don’t have bacon drippings on hand, cook a pound of bacon before you start this recipe, reserve the drippings, and serve the bacon with the biscuits and gravy.
- 5 tablespoons warm bacon drippings
- 5 tablespoons unsalted butter, melted
- 3 1/2 cups self-rising soft-wheat flour (such as White Lily)
- 1 1/3 cups buttermilk, at room temperature
- Parchment paper
- Tomato Gravy
- Preheat oven to 375°. Stir together bacon drippings and butter.
- Place flour in a large bowl. Stir in drippings mixture and buttermilk, stirring just until a dough forms.
- Turn dough out onto a well-floured surface. Knead twice.
- Divide dough into 8 equal portions. Pat each portion into a 31⁄2-inch round biscuit (about 3⁄4 inch thick). Arrange 2 inches apart on a parchment paper-lined baking sheet.
- Bake at 375° for 30 minutes or until tops are very lightly browned.
- Meanwhile, prepare Tomato Gravy. Serve biscuits immediately with Tomato Gravy.
- 2 tablespoons bacon drippings
- 1 cup finely chopped Vidalia onion
- 2 tablespoons all-purpose soft-wheat flour (such as White Lily)
- 2 cups peeled, seeded, and finely chopped tomato
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon freshly ground pepper
- 1/2 cup milk
- Heat bacon drippings in a large skillet over medium heat.
- Add onion, and cook, stirring often, 5 minutes.
- Sprinkle onion with flour, and cook, stirring constantly, 3 minutes.
- Add tomato and next 3 ingredients. Cook, stirring often, 6 minutes.
- Add milk, and bring to a light boil; reduce heat to a simmer, and cook, stirring often, 2 minutes. (If gravy becomes too thick, add more milk for desired consistency.)