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

Pillowy, soft, and maybe as big as a cat's actual head, these cat head biscuits are so easy--no kneading, rolling or cutting. Just drop them into your pan and watch them bake to perfection for your butter and jam. 

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Author Rachel Ballard

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Ingredients

  

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• 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

Instructions

 

• 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

Nutrition

Calories: 470kcal

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Course Breakfast

Cuisine American