I found a recipe for Cathead Skillet Biscuits in Alford and Duguid’s book, Home Baking.  It was intriguing—they were making baking powder biscuits on a stovetop.  I searched on the internet and found dozens of entries for “cathead biscuits.”  I learned that they were a Deep South regional favorite.  Funny, as much time as I’ve spent in the South and as many biscuits as I’ve eaten there, I’ve never heard them called cathead biscuits.  Maybe I don’t know so much about southern cooking after all.

What’s the advantage of Cathead biscuits?  They’re quick and they’re craggy and crusty.  But if it’s quick you’re after, why not use our quick and easy biscuit method?  We set out off to find out how well that method worked with cathead biscuits.

Alford and Duguid were cooking theirs in a skillet on the stovetop.  I like baking in a skillet but they were flipping theirs twice in the skillet to cook them all the way through and never using the oven.  Why bother when you can stick them in the oven for ten minutes and forget about them.  But it does give you a way to make biscuits in the summer without turning the oven on, so we tried them.

With our quick and easy biscuit method, we used butter.  But we wanted these as crusty as possible and shortening makes a crustier biscuit.  But we didn’t want to give up on taste of butter so we went 50/50.  They worked.  They’re quick.  They’re good.  Here’s the recipe.