Cat Head Biscuits

Cat Head Biscuits

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  • Prep Time


  • Total Time


  • Servings



  • cups all-purpose flour

  • cups cake flour

  • 1

    tablespoon baking powder

  • ½

    teaspoon baking soda

  • 1

    teaspoon salt

  • 8

    tablespoons (1 stick) unsalted butter, cut into ½-inch pieces and softened

  • 4

    tablespoons vegetable shortening, cut into ½-inch pieces

  • cups buttermilk


Adjust oven rack to upper-middle position and heat oven to 425. Great a 9-inch cake pan. Combine flours, baking powder, baking soda and salt in a large bowl. Rub the butter and shortening into the flour mixture until it resembles coarse meal. Stir in the buttermilk until combined. Use a greased 1/2-cup measure or large spring-loaded ice cream scoop to drop 6 heaping portions of dough into the prepared pan. Place 5 around the pan’s perimeter and 1 in the center. Bake until puffed and golden brown, 20-25 minutes. Cool in the pan for 20-25 minutes. Cool in pan for ten minutes then transfer to a wire rack. Serve.


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