|3 Dec ’11||Posted by amos under Busy-Work, Cooking||
No cat heads were used in the making of these biscuits.
Delicious cat head biscuit recipe recently seen on Cook’s Country, by America’s Test Kitchen. (with some help from this website: http://leatsfavoriterecipes.blogspot.com/2010/03/cat-head-biscuits-from-cooks-country.html)
Cat Head Biscuit Recipe
Makes 6 biscuits
- 3 Cups White Lily brand Self Rising Flour (or other soft winter wheat brand)
- 1 tablespoon baking powder (Rumford for aluminum-free baking powder)
- 1/2 tsp baking soda
- 1 tsp salt (to taste – I may go with 1/2 tsp next time)
- 8 tablespoons (1 stick) butter cut into 1/2 inch pieces and softened
- 4 tablespoons shortening cut into 1/2 inch pieces
- 1 1/4 cups buttermilk
- Preheat oven to 425 F.
- Grease a 9 inch cake pan.
- Combine all dry ingredients in mixing bowl.
- Rub in butter and shortening until mixture resembles coarse meal. Do not overwork.
- Pour in buttermilk and stir until the mixture pulls away from the edge of the bowl slightly, again, do not overwork.
- Using a 1/2 cup measure or spring loaded ice cream scoop, transfer 6 heaping portions of dough into prepared pan – placing 5 around the pan and 1 in the center.
- Bake until golden and puffed, or around 20-25 minutes.
- Cool in pan for 10 minutes, then transfer to wire rack – if you can wait that long.
Delicious with butter, jam, really with anything.