Cathead Biscuits: Easy Biscuits in the Oven or on the Stovetop
Because you don’t have to roll the dough and cut the biscuits, drop biscuits are faster than cut biscuits.
This recipe filled an 11-inch skillet perfectly and made nine biscuits three to four inches across—the size of a cat’s head.
Hence the name! The kids LOVED this whole idea.
Add all the dry ingredients in a bowl, add melted butter and shortening to the cold milk, and then stir the milk mixture into the dry ingredients. To bake, melt butter in a nonstick skillet (a cast iron skillet that is well seasoned will work). Use a lever-type ice cream scoop to quickly drop big mounds of batter about a half-inch apart into the pan with the melted butter.
We even used M&M’s to make some eyes on the biscuits ( pressed them on when they were fully cooked – if you do it before they will melt!)
- 2 cups plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons dry buttermilk
- 1 cup cold milk
- 4 tablespoons butter and four tablespoons shortening, melted together but cooled to warm (still liquid)
Preheat the oven to 425 degrees.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, sugar, and buttermilk powder together.
- Pour the melted fats into the cold milk, whisking until the fat solidifies and the milk looks curdled.
- Make a well in the dry ingredients and pour in the liquid mixture. Stir with a fork just until the batter clumps and form a wet mound in the bottom of the bowl.
- Using a 1/4 cup (2-inch diameter) ice cream scoop (4 ounce), scoop the batter from the bowl onto the hot frying pan, leaving just enough distance between the biscuits for expansion. The mounds should be about 1 1/2-inchs high.
- Bake just until the tops of the biscuits are golden brown, ten to twelve minutes. (Baking times will vary with different pans.) Remove the pan from the oven and place it on a rack.
- After a few minutes, remove the biscuits to racks to cool and serve while still hot.
We serve this with our home made grapefruit marmalade, or jujube jam, or even blackberry jam. So many options – so little time!