Cat Head Biscuits
These biscuits are soft, light, and very generously-sized!
Servings generous biscuits
Ingredients
- 3 cups White Lily All-Purpose Flour It MUST be White Lily, not regular all-purpose flour; if White Lily is unavailable, use 1 ½ cups (7 ½ ounces) all purpose flour and 1 ½ cups (6 ounces) cake flour.
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon table salt
- 8 tablespoons butter softened and cut into ½″ pieces
- 4 tablespoons vegetable shortening cut into ½″ pieces
- 1 ¼ cups buttermilk
Instructions
- Adjust the oven rack to the upper-middle position and heat the oven to 425℉. Grease a 9″ round cake pan with shortening and set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Using your fingers, mix the butter and shortening into the flour mixture until the mixture resembles coarse meal. Add the buttermilk and stir with a rubber spatula or a wooden spoon until combined.
- Use a ½ cup ice cream scoop or measuring cup to measure out 6 heaping portions of dough and place them each in the prepared pan, one in the middle and 5 surrounding it. Bake in the preheated oven for 20-25 minutes or until golden on top. Remove from the oven and allow to stand for 10 minutes. Carefully break apart the biscuits with two forks (or leave them in the pan until you’re ready to serve them). Makes 6 ginormous, cat head-sized biscuits.
Nutrition
Serving: 1giant biscuit, Calories: 469kcal, Carbohydrates: 51g, Protein: 8g, Fat: 26g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 2g, Cholesterol: 46mg, Sodium: 865mg, Potassium: 139mg, Fiber: 2g, Sugar: 3g, Vitamin A: 550IU, Calcium: 189mg, Iron: 3mg
Calories: 469kcal
Cost: $4
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