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 

Biscuits Supreme

I have a request, my first one!  These are just a basic biscuit, nothing exciting but it's a must in your recipe collection.  I make these several times in a month.  I love how quickly they go together, how quickly they cook and how quickly they get eaten.  A little honey butter smeared in the middle of these tender biscuits makes them even yummier.  My husband doesn't believe in using anything but butter on his bread because anything else masks the flavor of the bread, so you may enjoy it that way.  We use these for breakfast sandwiches (just cut a little bigger), as a side to casseroles and stews and just about anything else I want.  I found by chance that if you let them rest for a few minutes after cutting them out and before cooking them that they come out softer.  Remember,  this is a quick bread so don't play with the dough and get as many cuttings out of the first rollout as possible.  Enjoy!
Keep a look out for another recipe called Cathead Biscuits in the near future, I haven't tried them yet, but I think I'll like them.

Biscuits Supreme
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Yield: 10 biscuits
Family Friendliness: We all love biscuits!

Directions:
1. Stir together 2 cup all-purpose flour, 1 tablespoon baking powder, 2 teaspoons sugar, 1/2 teaspoon cream of tartar, and 1/4 teaspoon salt.  Cut in 1/2 c. butter, margarine, or shortening till mixture resembles coarse crumbs.  Make a well in center.  Add 2/3 c. milk all at once, stir till moistened.

2. Turn dough out onto a lightly floured surface.  Quickly knead dough by gently folding and pressing dough 10 -12 strokes or till nearly smooth.  Pat or lightly roll dough to 1/2" thickness.  Cut dough with a floured 2-1/2 inch biscuit cutter. 

3.  Place biscuits 1 inch apart on an ungreased baking sheet.  Bake in a 450 degree oven for 10-12 minutes or till golden.  Remove biscuits from baking sheet and serve hot.      


(This recipe is originally found in the Better Homes and Gardens Red Plaid Cookbook, 70 year celebration edition, 2000)