Cat Head Biscuits
You can omit the cheese in this recipe and just make plain biscuits. Either way, they’re delicious!
- 3c AP flour (white lily or similar)
- 4tsp baking powder
- ½ c unsalted butter (make sure it’s cold)
- 1/2 tsp salt
- 2/3 c heavy whipping cream*
- 2/3 c plain yogurt
- 1 cup grated cheese (sharp, asiago & parm combo – 1/3 c each)*
- 1 T garlic powder
- Place flour, baking powder, and salt into a large mixing bowl. Cut butter into the flour, using your fingers until the flour mixture looks crumbly and resembles corn meal. Stick dough in fridge or freezer for a few minutes throughout process to keep your butter cold. Cold butter equals light, high, fluffy biscuits! Combine the cream and the yogurt and save about ¼ c. Make a well in the center of the flour and pour in all the cream/yogurt mixture.
- Stir the dry ingredients and cheese into the wet and mix with a large spoon until dough just begins to come together into a ball. Turn dough onto a lightly floured surface and knead 2 or 3 times. Do not overwork the dough or you’ll end up with tough biscuits.
- On a clean, floured surface, roll the dough to 1 to 1 ½ inch thick. Do not roll the dough out too thin or you’ll end up with flat biscuits – which I’ve done many times. They were good but big fluffy biscuits are better! The thickness of the dough is important! Roll and fold the dough over itself once or twice to make it thicker. Dip a glass or biscuit cutter in flour and cut your biscuits placing them in a pan about an inch or so apart. You can re-roll your bits and pieces of dough to make additional pieces. Be gentle with the dough when re-rolling. Only re-roll one time or just bring dough together with your hands, shape and put in pan.
- Brush the tops of the biscuits with left over cream and yogurt mixture.
- Bake at 400 for 20 minutes. Biscuits should be lightly browned.
- Makes 12 biscuits
Brush Tops With:
- ½ stick melted butter
- tsp garlic powder
- ½ teaspoon dried parsley flakes
- pinch salt
- Or – brush with the honey butter topping we use for our cornbread – it’s soul good!