Cat Head Biscuits

by Christin Mahrlig on April 18, 2014

in Breads and Muffins

Cat Head Biscuits

 These may hands down be my favorite biscuits. Light, pillowy biscuits like fluffy clouds. NOT like the dark, heavy rain clouds we have today. Unfortunately it is those clouds that my biscuits sometimes resemble.

But not these biscuits. No sir-ee. The exterior gets a wonderful brown and is a nice contrast to the tender and soft interiors.

Cat Head Biscuits

 Cat Head Biscuits are so named because they are as big as a cat’s head. This is another one of my favorite recipes from America’s Test Kitchen. Normally southern biscuits are made with a low protein flour such as White Lily or Martha White. Because of the lower protein content than a regular all-purpose flour, these flours produce extra light and tender biscuits. Or so the theory goes. Doesn’t always work for me.

Cat Head Biscuits

 But you don’t need that type of flour for this recipe. Instead you can use a combination of regular all-purpose flour such as Pillsbury with a cake flour to get the same effect.

A combination of butter and shortening worked into the flour makes biscuits that are buttery in taste but with a tender texture. Because it is fluffiness you are after, not flakiness, there’s no need to chill the fat before hand.

Cat Head Biscuits

 The dough will be sticky and wet and that’s perfectly alright because there is no need to knead (no pun intended) this dough. All you have to do is stir the dough just until it comes together and then scoop it in mounds into a cake pan. Couldn’t be easier.

These biscuits taste just like heaven and are worthy of a special occasion or an everyday meal.

Cat Head Biscuits

Cat Head Biscuits
Outrageously fluffy and tender biscuits that are super easy to make.
Recipe type: Bread
Cuisine: Southern
Serves: 6

  • 1½ cups all-purpose flour
  • 1½ cups cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 8 tablespoons unsalted butter, cut into ½-inch pieces and softened
  • 4 tablespoons vegetable shortening, cut into ½-inch pieces
  • 1¼ cups buttermilk

  1. Place oven rack in upper-middle position and heat oven to 425 degrees. Grease a 9-inch cake pan.
  2. In a large bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, and salt.
  3. Scatter pieces of butter and shortening across top of flour mixture and use your fingers to rub the butter and shortening into the flour until it resembles coarse meal.
  4. Stir in buttermilk until combined.
  5. Spray a ½-cup measuring cup with cooking spray and scoop and drop 6 heaping mounds of dough into prepared cake pan. Place one in the center and the remaining in a circle surrounding the center one.
  6. Bake until golden brown on top, about 20 to 25 minutes. Cool in pan 10 minutes before serving.

You can use 3 cups of White Lily or Martha White flour instead of a mixture of all-purpose and cake flour.

Recipe Source: Cook’s Country Magazine




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