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Cat head biscuits really are huge, but they are soft, pillowy, easy drop biscuits you don't have to roll or cut.
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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. 
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 470kcal
Author Rachel Ballard

Ingredients

  • 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