These Cat Head Biscuits may hands down be my favorite biscuits. Light, pillowy biscuits like fluffy clouds. NOT like the dark, heavy rain clouds we have today. Unfortunately it is those clouds that my biscuits sometimes resemble.

Two Cat Head Biscuits stacked on a plate.

But not these biscuits. No sir-ee. The exterior gets a wonderful brown and is a nice contrast to the tender and soft interiors.

Why Are They Called Cat Head Biscuits?

Cat Head Biscuits are so named because they are as big as a cat’s head. This is another one of my favorite recipes from America’s Test Kitchen. Normally southern biscuits are made with a low protein flour such as White Lily or Martha White. Because of the lower protein content than a regular all-purpose flour, these flours produce extra light and tender biscuits. Or so the theory goes. Doesn’t always work for me.

All-Purpose Flour Plus Cake Flour

But you don’t need that type of flour for this recipe. Instead you can use a combination of regular all-purpose flour such as Pillsbury with a cake flour to get the same effect.

Butter Plus Shortening

A combination of butter and shortening worked into the flour makes biscuits that are buttery in taste but with a tender texture. Because it is fluffiness you are after, not flakiness, there’s no need to chill the fat before hand.

Sticky Dough

The dough will be sticky and wet and that’s perfectly alright because there is no need to knead (no pun intended) this dough. All you have to do is stir the dough just until it comes together and then scoop it in mounds into a cake pan. Couldn’t be easier.

These biscuits taste just like heaven and are worthy of a special occasion or an everyday meal.

How To Store

These biscuits are best eaten while still warm from the oven but they can be kept in an airtight container at room temperature for 2 days. Reheat for about 5 minutes in a 325 F degree oven.

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