I Tried it and I Liked it: Cat Head Biscuits
I know they sound....weird, but they are really, really yummy. The recipe is originally from Cook's Country magazine, but I found it online here.
Cat Head Biscuits (makes 6 giant biscuits)
From Cook's Country April/May 2010
1½ cups all-purpose flour*
1½ cups cake flour*
1 Tbl. baking powder
½ tsp. baking soda
1 tsp. salt
8 Tbl. (1 stick) unsalted butter, cut into ½-inch pieces and softened
4 Tbl. vegetable shortening, cut into ½-inch pieces
1¼ cups buttermilk
*3 cups White Lily® flour may be used in place of the all-purpose and cake flours
Adjust oven rack to upper-middle position and heat oven to 425°F. Grease a 9-inch cake pan. Combine flours, baking powder, baking soda, and salt in large bowl. Rub butter and shortening into flour mixture until mixture resembles coarse meal. Stir in buttermilk until combined.
Use a greased ½ cup measure or large spring-loaded ice cream scoop to transfer 6 heaping portions of dough into prepared pan, placing 5 around pan's perimeter and 1 in center.
Bake until puffed and golden brown, 20 to 25 minutes. Cool in pan for 10 minutes, then transfer to wire rack. Serve. (Biscuits can be stored in airtight container at room temperature for 2 days.)
[caption id="attachment_405" align="alignnone" width="300" caption="Awesomeness in Biscuit Form"]
[/caption]
**No cats were harmed in the making of these biscuits. :)
Cat Head Biscuits (makes 6 giant biscuits)
From Cook's Country April/May 2010
1½ cups all-purpose flour*
1½ cups cake flour*
1 Tbl. baking powder
½ tsp. baking soda
1 tsp. salt
8 Tbl. (1 stick) unsalted butter, cut into ½-inch pieces and softened
4 Tbl. vegetable shortening, cut into ½-inch pieces
1¼ cups buttermilk
*3 cups White Lily® flour may be used in place of the all-purpose and cake flours
Adjust oven rack to upper-middle position and heat oven to 425°F. Grease a 9-inch cake pan. Combine flours, baking powder, baking soda, and salt in large bowl. Rub butter and shortening into flour mixture until mixture resembles coarse meal. Stir in buttermilk until combined.
Use a greased ½ cup measure or large spring-loaded ice cream scoop to transfer 6 heaping portions of dough into prepared pan, placing 5 around pan's perimeter and 1 in center.
Bake until puffed and golden brown, 20 to 25 minutes. Cool in pan for 10 minutes, then transfer to wire rack. Serve. (Biscuits can be stored in airtight container at room temperature for 2 days.)
[caption id="attachment_405" align="alignnone" width="300" caption="Awesomeness in Biscuit Form"]
[/caption]**No cats were harmed in the making of these biscuits. :)
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