Cat Head Biscuits
  • Cooking Time: 25 min
  • Preparation Time: 15 min
  • 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
  1. Adjust oven rack to upper-middle position and heat oven to 425. Great a 9-inch cake pan.
  2. 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.
  3. 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.
  4. 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.