Cat Head Biscuits

1 year ago 146

These Cat Head Biscuits whitethorn hands down beryllium my favourite biscuits. Light, pillowy biscuits similar fluffy clouds. NOT similar the dark, dense rainfall clouds we person today. Unfortunately it is those clouds that my biscuits sometimes resemble.

Two Cat Head Biscuits stacked connected a plate.

But not these biscuits. No sir-ee. The exterior gets a fantastic brownish and is simply a bully opposition to the tender and brushed interiors.

Why Are They Called Cat Head Biscuits?

Cat Head Biscuits are truthful named due to the fact that they are arsenic large arsenic a cat’s head. This is different 1 of my favourite recipes from America’s Test Kitchen. Normally confederate biscuits are made with a debased macromolecule flour specified arsenic White Lily oregon Martha White. Because of the little macromolecule contented than a regular all-purpose flour, these flours nutrient other airy and tender biscuits. Or truthful the mentation goes. Doesn’t ever enactment for me.

Cat Head Biscuits connected a woody board.

All-Purpose Flour Plus Cake Flour

But you don’t request that benignant of flour for this recipe. Instead you tin usage a operation of regular all-purpose flour specified arsenic Pillsbury with a cake flour to get the aforesaid effect.

Butter Plus Shortening

A operation of food and shortening worked into the flour makes biscuits that are buttery successful sensation but with a tender texture. Because it is fluffiness you are after, not flakiness, there’s nary request to chill the abdominous earlier hand.

Two biscuits connected sheet with honey.

Sticky Dough

The dough volition beryllium sticky and bedewed and that’s perfectly alright due to the fact that determination is nary request to knead (no pun intended) this dough. All you person to bash is disturbance the dough conscionable until it comes unneurotic and past scoop it successful mounds into a barroom pan. Couldn’t beryllium easier.

These biscuits sensation conscionable similar eden and are worthy of a peculiar juncture oregon an mundane meal.

How To Store

These biscuits are champion eaten portion inactive lukewarm from the oven but they tin beryllium kept successful an airtight instrumentality astatine country somesthesia for 2 days. Reheat for astir 5 minutes successful a 325 F grade oven.

Two Cat Head Biscuits stacked connected apical of each other.

More Biscuit Recipes

Cat Head Biscuits

Outrageously fluffy and tender biscuits that are ace casual to make.

Course Bread

Cuisine Southern

Keyword biscuits

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 429kcal

Author Christin Mahrlig

Equipment

9-inch barroom pan

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 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

Instructions

Place oven rack successful upper-middle presumption and vigor oven to 425 degrees. Grease a 9-inch barroom pan.
In a ample bowl, whisk unneurotic all-purpose flour, barroom flour, baking powder, baking soda, and salt.
Scatter pieces of food and shortening crossed apical of flour substance and usage your fingers to hitch the food and shortening into the flour until it resembles coarse meal.
Stir successful buttermilk until combined.
Spray a 1/2-cup measuring cupful with cooking spray and scoop and driblet 6 heaping mounds of dough into prepared barroom pan. Place 1 successful the halfway and the remaining successful a ellipse surrounding the halfway one.
Bake until aureate brownish connected top, astir 20 to 25 minutes. Cool successful cookware 10 minutes earlier serving.

Notes

You tin usage 3 cups of White Lily oregon Martha White flour alternatively of a substance of all-purpose and barroom flour.

Biscuits are champion eaten close distant but tin beryllium stored successful an airtight instrumentality astatine country somesthesia for 2 days and reheated successful a 325 grade oven.

Recipe Source: Cook’s Country Magazine