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Cat Head Biscuits

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Serves | Prep Time 15 min | Cook Time 25 min

Why I Love This Recipe

Ingredients You'll Need

1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
4 tablespoons vegetable shortening, cut into 1/2-inch pieces
1 1/4 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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