CAT HEAD BISCUITS
From Cook's Country. If you don't want giant biscuits, the dough makes just as good small biscuits. You can also sub White Lily flour for the combo of AP and cake flours.
Provided by kitchenslave03
Categories Breads
Time 40m
Yield 6-12 6 large or 12 small, 6 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Grease 9" cake pan. Combine flours, baking powder, baking soda, and salt in large bowl. Rub butter and shortening into flour mixture until it resembles coarse meal (I use a pastry blender). Stir in buttermilk JUST until combined.
- Use greased 1/2 c measuring cup or large spring loaded ice cream scoop to transfer 6 heaping portions of dough into prepared pan, placing 5 around the perimeter and one in the center.
- Bake until puffed and golden brown, 20-25 minute Cool in pan 10 min then transfer to wire rack. Serve.
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Destiny Francis
[email protected]These biscuits are so good, they make me want to cry. Seriously, they're that good.
John Sabaya
[email protected]I'm in biscuit heaven! These are the best biscuits I've ever tasted.
Josh lighting boys
[email protected]These biscuits are the perfect accompaniment to any meal. I especially love them with fried chicken and mashed potatoes.
Pearly Choisy
[email protected]The buttermilk in this recipe makes all the difference. It gives the biscuits a tangy flavor that I just love.
Storm Johnson
[email protected]I love everything about these biscuits! They're soft, fluffy, and buttery. I could eat them every day.
Paa King
[email protected]After my first attempt at this recipe was a disaster, I decided to try again. This time, I followed the recipe more carefully and the biscuits turned out perfect! I'm so glad I gave it a second chance.
Jerry Smith
[email protected]This recipe was a complete disaster! The biscuits were so dry and crumbly, they fell apart as soon as I touched them.
Ha ShoHID
[email protected]I'm not sure what went wrong, but my biscuits turned out flat and dense. I think I might have overmixed the dough.
Irfan Ali Kalhoro
[email protected]I had some fun experimenting with different flavors in this recipe. I added some chopped chives and cheddar cheese to one batch, and some diced jalapenos and bacon to another. They all turned out great!
Loucif Mohammed lamin
[email protected]I have a sweet tooth, so I like to add a little bit of sugar to the dough. I also like to brush the tops of the biscuits with melted butter and honey before baking.
Kamo Dioka
[email protected]I love using these biscuits to make savory dishes. They're perfect for sandwiches, soups, and stews. I also like to add cheese, bacon, or herbs to the dough for extra flavor.
BENJAMIN ONUWA
[email protected]I made a few healthy swaps to this recipe, using whole wheat flour and Greek yogurt instead of butter. The biscuits were still delicious, and they were a lot better for me.
RustedLion
[email protected]I'm so glad I found this gluten-free cat head biscuit recipe! They're just as delicious as the traditional version, and they're so easy to make.
Kargbo Morlai
[email protected]I love using sourdough starter in my biscuits. It gives them a slightly sour flavor that I really enjoy. This recipe is a great way to use up leftover starter.
Favour Joel
[email protected]As a beginner baker, I was a little intimidated to try this recipe. But it turned out to be so easy to follow! The biscuits came out perfectly, and I'm so proud of myself.
Alina Iqbal
[email protected]I've tried many cat head biscuit recipes, but this one is by far the best. The buttermilk gives them a tangy flavor that I just love.
Krissy Wood
[email protected]Cat Head Biscuits are a staple in my kitchen. They're the perfect comfort food, and they always remind me of home. This recipe is spot-on!
Muhammad zareen
[email protected]These biscuits were a hit at my family gathering! They were so light and fluffy, with a perfect golden-brown crust. I'll definitely be making them again.