Cat Head Biscuits from Cook's Country

From Cook's Country April 2010. These biscuits are a breeze to make, tender and...well, about the size of a cat's head! I will show you how to make these on my food blog at: http://foodiewife-kitchen.blogspot.com/2010/07/cathead-biscuits-say-what.html

Big, fluffy buttery biscuits.
Big, fluffy buttery biscuits.
Big, fluffy buttery biscuits.

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

Ingredients

  • 1 1/2 cups 1 1/2

    cups all-purpose flour

  • 1 1/2 cups 1 1/2

    cups cake flour

  • 1 tablespoon 1

    tablespoon baking powder

  • 1/2 teaspoon 1/2

    teaspoon baking soda

  • 1 teaspoon 1

    teaspoon salt

  • 8 tablespoons 8

    tablespoons unsalted butter, cut into 1/2-inch pieces and softened

  • 4 tablespoons 4

    tablespoons vegetable shortening, cut into 1/2-inch pieces

  • 1 1/4 cups 1 1/4

    cups buttermilk*

Directions

Mix dough: Adjust oven rack to upper-middle position and heat oven to 425°F. Grease 9-inch cake pan. Combine flours, baking powder, baking soda, and salt in large bowl. Rub butter and shortening into flour mixture until mixture resembles coarse meal. Stir in buttermilk until combined. Portion biscuits: Following the instructions at left, use greased 1/2-cup measure or large spring-loaded ice cream scoop to transfer 6 heaping portions of dough into prepared pan, placing 5 around pan's perimeter and 1 in center. Bake biscuits: Bake until puffed and golden brown, 20 to 25 minutes. Cool in pan for 10 minutes, then transfer to wire rack. Serve. (Biscuits can be stored in airtight container at room temperature for 2 days.)

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