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Cat Head Biscuits

These Cat Head Biscuits are the largest, fluffiest biscuits you will ever eat. And they're super quick and easy to make.

  • Prep15 min
  • Cook20 min
  • Total35 min
  • Serves6
  • Rating4.8
Cat Head Biscuits

These Cat Head Biscuits may hands down be my favorite biscuits. Light, pillowy biscuits like fluffy clouds. NOT like the dark, heavy rain clouds we have today. Unfortunately it is those clouds that my biscuits sometimes resemble.

Two Cat Head Biscuits stacked on a plate.
to get the same effect.

Butter Plus Shortening

A combination of butter and shortening worked into the flour makes biscuits that are buttery in taste but with a tender texture. Because it is fluffiness you are after, not flakiness, there’s no need to chill the fat before hand.

Two biscuits on plate with honey.

Sticky Dough

The dough will be sticky and wet and that’s perfectly alright because there is no need to knead (no pun intended) this dough. All you have to do is stir the dough just until it comes together and then scoop it in mounds into a cake pan. Couldn’t be easier.

These biscuits taste just like heaven and are worthy of a special occasion or an everyday meal.

How To Store

These biscuits are best eaten while still warm from the oven but they can be kept in an airtight container at room temperature for 2 days. Reheat for about 5 minutes in a 325 F degree oven.

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    • Originally posted April 18, 2014.

    Disclosure: This post may contain affiliate links.

    Ingredients

    Equipment 9-inch cake pan

    Steps

    1. 1

      Place oven rack in upper-middle position and heat oven to 425 degrees. Grease a 9-inch cake pan.

    2. 2

      In a large bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, and salt.

    3. 3

      Scatter pieces of butter and shortening across top of flour mixture and use your fingers to rub the butter and shortening into the flour until it resembles coarse meal.

    4. 4

      Stir in buttermilk until combined.

    5. 5

      Spray a 1/2-cup measuring cup with cooking spray and scoop and drop 6 heaping mounds of dough into prepared cake pan. Place one in the center and the remaining in a circle surrounding the center one.

    6. 6

      Bake until golden brown on top, about 20 to 25 minutes. Cool in pan 10 minutes before serving.

    Notes

    You can use 3 cups of White Lily or Martha White flour instead of a mixture of all-purpose and cake flour.

    Biscuits are best eaten right away but can be stored in an airtight container at room temperature for 2 days and reheated in a 325 degree oven.

    Recipe Source: Cook's Country Magazine

    Nutrition

    • Calories429

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