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
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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"
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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.