Cat head biscuits
Why are these called cat head biscuits? Some highly observant person looked at them and said “Hey. These things are as big as a cat’s head.” What a big observation that was. But the truth is, they really are huge and soft, and pillowy and wonderful. Oh–and easy. You don’t even have to roll these or cut them out. Just mix them up and drop them in the pan.
My husband nearly croaked when he called and I told him I was making cat head biscuits. It has something to do with the fact that he’s been asking me to make these for 0h–ten years–and I waited till he was on his Weight Watchers diet to do it. Hahahahaha! Wicked me.
But they freeze well, so I’ll wrap these and drop them in and he can thaw one whenever he gets ready.
Which will probably be as soon as he gets home from work.
These cat head biscuits are so simple–even if you’ve never made a biscuit before. If you’ve baked a cake, you can do this. The combination of butter and vegetable shortening (aka Crisco) work great together and the buttermilk is a must. You must.
*This recipe also calls for cake flour–which is flour blended with a little cornstarch and milled a bit finer. I’d suggest using it, but if you just want to revolt, go ahead and use all all-purpose. It won’t be quite as light but it will still work.
You just mix your dry ingredients, break the butter and shortening in with your hands and add the milk. Stir it up and drop massive huge piles of the dough into a round cake pan. They bake about 20 minutes come out so terribly soft and wonderful.
Unless you have some sort of massive appetite, one will be plenty. That’s why this recipe only makes 6. But six feeds like 24 people if you ask me.
Cat head biscuits
- 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 cold unsalted butter cut into 1/2 inch cubes
- 4 tablespoons vegetable shortening
- 1 1/4 cups buttermilk
- Preheat the oven to 425.
- Spray a 9 inch round cake pan with cooking spray and set aside.
- In a large bowl, mix the flours, baking powder, soda, and salt together with a fork until blended.
- Add the butter and shortening and toss them in the flour to coat; then using your fingers, break the butter and shortening up until they are about the size of peas. It's okay if some larger bits remain.
- Add the buttermilk and mix with the fork until everything is combined and no pockets of flour remain but don't overmix it.
- Drop with an ice cream scoop or with a 1/2 cup measure into the cake pan. Five around the outside and one in the center.
- Bake about 20 minutes until browned and golden. Serve warm with butter and jam.
- ** Adapted from the Cook's Country TV Show Cookbook
Wonderful!!! I made them and we had to halve up to eat! Much to much to eat a whole one when you have other breakfast items to eat also!! That’s ok, now I have left overs to have for more meals!
Hahahaha Brenda! They don’t call them cat heads for nothing–they are supposed to be as big as one. 😉 But yes, I think they are very good as well and I’m glad you enjoyed them! I’d say they will reheat wonderfully. –Rachel
I love that you don’t have to roll and cut these!
I love your new site Rachel and your new focus!
Oh thank you so much Gayle! Helping readers cook amazing food and still save time is what this is all about. I can’t wait to share more moving forward!
Your poor husband is being taunted by baking smells and the promise of jam and biscuits. You’re a cruel woman 🙂
I know. Poor guy–today I made an apple pie. He can’t really have that either 😉
Gorgeous biscuit! Pinned. Thanks for sharing.