A Southern classic — fluffy, oversized biscuits (as big as a cat’s head, hence the name) smothered in rich chocolate gravy.

Cathead Biscuits

Ingredients

• 4 cups all-purpose flour
• 2 tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tbsp sugar
• 1/2 cup vegetable shortening (chilled)
• 1/2 cup cold butter, cubed
• 1 3/4 cups buttermilk, cold

Instructions

1. Preheat oven to 425°F (220°C).
2. Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl.
3. Cut in shortening and butter with a pastry cutter (or your fingers) until the mixture resembles coarse cornmeal with some pea-sized lumps.
4. Make a well in the center. Pour in buttermilk. Stir gently with a fork just until dough starts to come together.
5. Turn onto a lightly floured surface. Gently knead 3–4 times until it holds together. Don’t overwork.
6. Pat into a 1-inch thick rectangle. Cut into 6–8 large biscuits. Don’t use a cutter — just shape them roughly with your hands for that rustic cathead look.
7. Arrange on a parchment-lined baking sheet, touching slightly. Brush tops with melted butter.
8. Bake 18–22 minutes until golden brown on top. Serve warm.

Chocolate Gravy

Ingredients

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 3 tbsp cocoa powder
• 1/4 cup sugar
• Pinch of salt
• 1 3/4 cups milk
• 1 tsp vanilla extract

Instructions

1. Melt butter in a medium saucepan over medium heat.
2. Whisk in flour and cocoa until smooth. Cook 1 minute.
3. Add sugar and salt. Slowly pour in milk, whisking constantly to avoid lumps.
4. Cook, stirring frequently, until the gravy thickens (about 5–7 minutes). It should coat the back of a spoon.
5. Remove from heat. Stir in vanilla.
6. Pour over hot biscuits. Devour.

Pro tip: Make the biscuits first, then the gravy while they bake. Split those warm biscuits, ladle on the chocolate gravy, and accept your fate. 🍫