CAT HEAD BISCUITS FROM COOK'S COUNTRY RECIPE - (4.1/5)

Cat Head Biscuits from Cook's Country Recipe - (4.1/5) image

Provided by Foodiewife

Number Of Ingredients 8

1 1/2cups1 1/2 cups all-purpose flour
1 1/2cups1 1/2 cups cake flour
1tablespoon1 tablespoon baking powder
1/2teaspoon1/2 teaspoon baking soda
1teaspoon1 teaspoon salt
8tablespoons8 tablespoons unsalted butter, cut into 1/2-inch pieces and softened
4tablespoons4 tablespoons vegetable shortening, cut into 1/2-inch pieces
1 1/4cups1 1/4 cups buttermilk*

Steps:

Mix dough: Adjust oven rack to upper-middle position and heat oven to 425°F. 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. Portion biscuits: Following the instructions at left, use greased 1/2-cup measure or large spring-loaded ice cream scoop to transfer 6 heaping portions of dough into prepared pan, placing 5 around pan's perimeter and 1 in center. Bake biscuits: 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.)