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Cat Head Biscuits

Source of Recipe

Cook’s Country TV show


Recipe Introduction

Fast, good biscuits. These are perfect for serving with eggs or for gravy. They don’t make the best sandwich biscuits because of their form. If you don’t have any buttermilk on hand, just clabber some regular milk by adding 1 T. lemon juice to 1 1/4 c. milk and allowing to stand about 10 minutes (until slightly thickened). You can replace the two flours with all White Lily flour. As always, if the recipe is still available online, do go and look at it as their notes and directions are always really helpful.

Recipe Link: www.cookscountry.com/recipes/Cat-Head-Biscuits/23432/?incode=M00KSCR00

List of Ingredients

1 1/2 C. flour
1 1/2 C. cake flour
1 T. baking powder
1/2 t. baking soda
1 t. salt
8 T. (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
4 T. vegetable shortening, cut into 1/2-inch pieces
1 1/4 C. buttermilk



Recipe

Place oven rack in the upper-middle position and heat oven to 425 degrees. Grease a 9-inch cake pan. Mix the flours, baking soda, and salt in a large bowl. With your hands work the butter and shortening into the flour mixture to the coarse meal stage. Pour in buttermilk and stir until combined.

Using a 1/2-cup ice cream scooper, scoop up the dough and place in the prepared pan – 5 around the edges and 1 in the center.

Bake 20-25 minutes, until puffed and golden. Cool in pan 10 minutes.

Makes 6 biscuits.