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Cat Head Biscuits

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 06 Sep 2010 22:09:26 -0700
v110.n029.3
                              Cat Head Biscuits

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Bread/Muffins/Rolls

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1 1/2           cups  all-purpose flour
    1 1/2           cups  cake flour
    1         tablespoon  baking powder
       1/2      teaspoon  baking soda
    1           teaspoon  salt
    8        tablespoons  unsalted butter -- (1 stick), cut into 1/2" 
pieces and softened
    4        tablespoons  vegetable shortening -- cut into 1/2" pieces
    1 1/4           cups  buttermilk -- NOTE

1. MIX DOUGH Adjust oven rack to upper-middle position and heat oven 
to 425F. Grease 9" cake pan. Combine flours, baking powder, baking 
soda, and salt in large bowl. Rub butter and shortening into flour 
mixture until mixture resembles coarse meal. Stir in buttermilk until combined.

2. PORTION BISCUITS Following above photo, use greased 1/2 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.

3. BAKE BISCUITS 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.

NOTE:
TEST KITCHEN TECHNIQUE Forming Cat Head Biscuits
Many biscuits are kneaded, rolled, stamped out, and then baked on 
sheet pans. For Cat Head Biscuits, we instead scoop the sticky, 
shaggy dough and nestle the biscuits in a cake pan. (A spring-loaded 
ice cream scoop does the job neatly and quickly.) All snuggled 
together, they're forced to grow up, rather than out, and the sides 
stay soft and white.


Source:
    "Cook's Country, April/ May 2010"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 447 Calories; 25g Fat (50.2% 
calories from fat); 7g Protein; 48g Carbohydrate; 1g Dietary Fiber; 
43mg Cholesterol; 761mg Sodium.  Exchanges: 3 Grain(Starch); 0 
Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.

NOTES : If you don't have buttermilk on hand, make clabbered milk by 
whisking 1 tablespoon lemon juice into 1 1/4 cups milk and letting it 
stand at room temperature until slightly thickened, about 10 minutes. 
The recipe will also work with 3 cups White Lily flour in place of 
both the all-purpose and cake flours.