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Cat Head Biscuits

* 1 1/2 cups all-purpose flour
* 1 1/2 cups cake flour
* 1 Tbsp baking powder
* 1/2 tsp baking soda
* 1 tsp salt
* 8 Tbsp (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
* 4 Tbsp vegetable shortening, cut into 1/2-inch pieces
* 1 1/4 cups buttermilk (of 1 1/4 cups milk + 1 Tbsp lemon juice)

# Adjust oven rack to upper middle position and heat oven to 425°. 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.
# 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 until puffed and golden brown, 20-25 minutes. Cool in pan for 10 minutes, then transfer to wire rack. Serve. (Can store in airtight container at room temperature for 2 days.)

Cook's Country: April/May 2010