Cat Head Drop Biscuits in Cast Iron Mini Cake Pan
Kindly note: As an Amazon Associate and Affiliate for other companies, I may earn a commission from qualifying purchases if you use the links provided. There is no additional cost to you if you use these links. Thanks so much for supporting my home business, Diligent Homemaker!
Cat Head Drop Biscuits in Cast Iron Mini Cake Pan
Country folks in the American South, especially “old-timers,” love their cat head biscuits covered with homemade Sausage Gravy. Some have a penchant toward topping these overly-sized jewels with butter and honey or molasses. However you like them, with cat head biscuits you’ll have plenty of light and airy real estate to cover. No delicate, bite-sized nuggets here. Oh, they have their place but not today.
The term “cat head biscuits” came about when country cooks began making biscuits as “big as a cat’s head” for their hard-working farming families.
📌AFFILIATES: As an affiliate for companies, HERITAGE WAYS earns a small commission by recommending these products. There is no additional cost to you to purchase. I hold integrity to a high standard and treat folks the way that I want to be treated. I never suggest products that we do not value and use ourselves.
When browsing at Lehman’s store in Kidron, Ohio, recently, I picked up a Lodge cast iron mini cake pan. With intentions of using it for individual cakes, a new and favorite use of this pan has emerged. Easy drop biscuits! A regular cast iron skillet with no cake indentions will work, as well, and I’ve used that method for years. However, this mini cake pan provides a delightfully crisp crust on the bottom and sides of each biscuit.
This recipe is an easy one for beginning biscuit makers as the steps of rolling and cutting the dough are omitted.
A dough whisk and spring-powered scooper make the job easier but they are not essential.
Cat Head Drop Biscuits in Cast Iron Pan
Ingredients
Method
- Place almost 1 teaspoon of lard in each section of the Lodge cast iron mini cake pan.
- Place in oven. Begin to preheat at 450F.
- In mixing bowl, combine all dry ingredients.
- Using a biscuit/dough cutter, cut in the half cup lard or shortening. Mixture should look like fine crumbs, or very coarse corn meal after cutting.
- Make a well in the center. Pour in half of the milk. Stir with a dough whisk or spoon. Add remaining milk and stir. Dough will be soft and sticky with no dry patches.
- Remove hot cast iron from oven. Tilt so all areas of the eight indentions are covered.
- Using a spring-loaded scoop or a spoon, evenly divide the dough into the eight indentions.
- Bake 450F for about 12 minutes, or until biscuits are lightly browned and cooked throughout.
- Enjoy with homemade butter and jelly or with Country Sausage Gravy.
Notes
Note about these products: This post is not sponsored but is my own personal review and recommendation of products. I really like using Lodge cast iron as it is made in my first home state of Tennessee. The dough whisk is made here in our second home state of Ohio by Amish craftsmen.
Copyright © 2024 Heritage Ways, LLC, All Rights Reserved
