I can assure you that no cats were harmed in the making of this recipe! Cat head biscuits are named because they are as big as a cat’s head.
I like them because there isn’t any rolling out and cutting these biscuits. Once you’ve made them, you just pinch off eight or nine biscuits and then drop them in a pan with their sides touching so they fluff up instead of spreading out.
Also, my first preference is to use White Lily flour. Their soft flour is the best for light biscuits. If you can’t get that, use a 50/50 blend of all purpose and cake flour.
Cat Head Biscuits
3 cups of White Lily all purpose flour or 1 1/2 cups all purpose flour and 1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 stick unsalted butter, frozen
4 tablespoons vegetable shortening, cut into 1/2-inch pieces
1 1/4 cups buttermilk
Preheat oven to 425 degrees and grease 9-inch cake pan. Combine flours, baking powder, baking soda, and salt in large bowl. Grate frozen butter through the large holes of a box grater and toss with dry ingredients until butter is coated. Rub shortening into the flour mixture. Pour in buttermilk and mix lightly until dough forms a shaggy mass.
Pinch out heaping portions of dough after lightly flouring your hands. Shape them into a rough ball and place 8 around the prepared pan’s edge and 1 in the center.
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.)