I was instantly intrigued by this recipe because of it’s name and because my family loves biscuits. This Cat Head version is super easy to make (no rolling pin required), and they bake up tender, fluffy and delicious! They don’t have the flaky texture that a rolled out biscuit has but they are tasty all the same…and perfect when slathered with butter and your favorite jam.
You should be able to get 6-8 biscuits depending on the size of muffin scoop you use (I got 8). Enjoy!
Cat Head Biscuits
-recipe from The Complete Cook’s Country TV Show Cookbook
As big as a cat’s head, golden brown on the outside, but soft and fluffy as a dinner roll on the inside, these regional biscuits deserve national recognition. Serves 6.
- 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