Cat Head Biscuits

I know they don't sound very appetizing but believe me they are tender and flaky and huge.  They get their name from the south because someone decided that instead of making a bunch of small biscuits it would be faster to make much larger biscuits, as big as a cat's head.  They only make six but we couldn't eat them   all.  Let them cool a little longer after you take them out of the pan otherwise they'll fall apart all over your plate, which isn't so bad.  I think that I would cook them a little less because I have dark cake pans.  When you're cutting in the butter, use your fingers.  I think the cake flour is a must in order to make these as flaky as possible.

Cat Head Biscuits

Prep Time: 10 minutes
Cook Time: 20-25 minutes plus cooling
Yield: 6 biscuits
 

Ingredients:

1½ c. all-purpose flour
1½ c. cake flour
1 T. baking powder
½ t. baking soda
1 t. salt
8 T. (1 stick) unsalted butter, cut into ½ -inch pieces and softened
4 T. vegetable shortening, cut into 1/2-inch pieces
1¼ c. buttermilk (or sour milk)
Directions: 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 with your fingers until mixture resembles coarse meal.  Stir in buttermilk until combined.  Following the instructions at left, use greased ½-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.  (Biscuits can be stored in airtight container at room temperature for 2 days.)  

This recipe was originally found at www.cookscountry.com