Cat Head Biscuits (ATK)

By hmp13

Ingredients

• 1 1/2 cups flour
• 1 1/2 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 8 tablespoons butter, cut into 1/2 inch pieces and softened
• 4 tablespoons vegetable shortening, cut into 1/2 inch pieces
• 1 1/4 cups buttermilk

Preparation

Step 1

Adjust oven rack to upper middle position and heat oven to 425 degrees. 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.

Use greased ½ cup measure or ice cream scoop to transfer 6 heaping portions of dough into prepared pan, placing 5 around pan’s perimeter and 1 in center.

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.)