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    You are in: Home / Recipes / Cat Head Biscuits Recipe
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    Cat Head Biscuits

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    kitchenslave03's Note:

    From Cook's Country. If you don't want giant biscuits, the dough makes just as good small biscuits. You can also sub White Lily flour for the combo of AP and cake flours.

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    Ingredients:

    Serves: 6

    Yield:

    6 large ...

    Units: US | Metric

    Directions:

    1. 1
      Adjust oven rack to upper-middle position and heat oven to 425 degrees. Grease 9" cake pan. Combine flours, baking powder, baking soda, and salt in large bowl. Rub butter and shortening into flour mixture until it resembles coarse meal (I use a pastry blender). Stir in buttermilk JUST until combined.
    2. 2
      Use greased 1/2 c measuring cup or large spring loaded ice cream scoop to transfer 6 heaping portions of dough into prepared pan, placing 5 around the perimeter and one in the center.
    3. 3
      Bake until puffed and golden brown, 20-25 minute Cool in pan 10 min then transfer to wire rack. Serve.

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    Nutritional Facts for Cat Head Biscuits

    Serving Size: 1 (147 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 470.5
     
    Calories from Fat 224
    47%
    Total Fat 24.9 g
    38%
    Saturated Fat 12.2 g
    61%
    Cholesterol 42.7 mg
    14%
    Sodium 730.9 mg
    30%
    Total Carbohydrate 53.5 g
    17%
    Dietary Fiber 1.4 g
    5%
    Sugars 2.6 g
    10%
    Protein 7.8 g
    15%

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