Pillowy, soft, and maybe as big as a cat's actual head, these cat head biscuits are so easy--no kneading, rolling or cutting. Just drop them into your pan and watch them bake to perfection for your butter and jam.
8tablespoonscold unsalted butter cut into 1/2 inch cubes
4tablespoonsvegetable shortening
1 1/4cupsbuttermilk
Instructions
Preheat the oven to 425.
Spray a 9 inch round cake pan or oven safe skillet with cooking spray or grease it with a bit of bacon grease or shortening and set aside.
In a large bowl, mix the flours, baking powder, soda, and salt together with a fork until blended.
Add the butter and shortening and toss them in the flour to coat; then using your fingers, break the butter and shortening up until they are about the size of peas. It's okay if some larger bits remain.
Add the buttermilk and mix with the fork until everything is combined and no pockets of flour remain but don't overmix it.
Drop with an ice cream scoop or with a 1/2 cup measure into the cake pan. Five around the outside and one in the center.
Bake about 20 minutes until browned and golden. Serve warm with butter and jam.
** Adapted from the Cook's Country TV Show Cookbook