CAT HEAD BISCUITS FROM COOK'S COUNTRY RECIPE - (4.1/5)
Provided by Foodiewife
Number Of Ingredients 8
Steps:
- Mix dough: Adjust oven rack to upper-middle position and heat oven to 425°F. Grease 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. Portion biscuits: Following the instructions at left, use greased 1/2-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 biscuits: 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.)
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Saleem G
[email protected]I'm not sure about this recipe. It seems like it might be a bit too complicated.
malik mahir
[email protected]This recipe sounds delicious. I'm going to have to give it a try.
Asad Mumtaz
[email protected]I can't wait to try this recipe.
Neto Djazirah
[email protected]These biscuits look amazing!
Naresh Karki
[email protected]I'll definitely be making these again.
Shamirah
[email protected]Yum!
Mohammad Tanvir
[email protected]These biscuits were delicious! I made them for breakfast this morning and they were a hit with my family. They were so easy to make, too.
humayun Ht
[email protected]I'm not a huge fan of biscuits, but these were actually really good. They were light and fluffy, and the flavor was spot-on.
Rabindra Gharti
[email protected]These biscuits were a bit too dense for my taste. I think I might have overmixed the dough. But the flavor was still good.
Smailoxis
[email protected]I've tried many cat head biscuit recipes, and this one is by far the best. The biscuits are so tall and fluffy, and they have a perfect golden brown crust. They're also incredibly easy to make.
Ayitso Ndakalu
[email protected]These biscuits were a hit! They were light and fluffy, with a slightly crispy exterior. The buttermilk gave them a wonderful tang. I will definitely be making these again.