I’ve been loving cat head biscuits, as taught to me by Cook’s Country, since I first made them earlier this year. But biscuits big as a cat’s head are, well, BIG. Half a cup of dough BIG. That’s a lotta biscuit! I, for one, prefer something a bit smaller. Especially since I have a desk job and am not busily working on the railroad, as did those who ate real cat head biscuits back in the day!

The original recipe calls for unsalted butter, which, till now, I’ve dutifully purchased expressly for biscuit-making. When I do buy unsalted butter, by the way, I love Kate’s. But today, I’ve adapted these fine biscuits from cat head to katty head–just 1/3 cup of dough instead of 1/2–and adjusted the amount of salt so I can use salted butter, which I ALWAYS have in the fridge or freezer. HOORAY! Shall I show you the way?

KATTY HEAD (CAT HEAD) BISCUITS
adapted from Cook’s Country

1½ cups all-purpose flour
1½ cups cake flour
1 tablespoon baking powder
½ teaspoon baking soda
3/8 teaspoon salt*
8 tablespoons (1 stick) salted* butter, cut into ½-inch pieces and softened
4 tablespoons vegetable shortening, cut into ½-inch pieces
1¼ cups buttermilk (I’ve been buying Organic Valley lowfat cultured buttermilk)**

*If you do use unsalted butter, use 1 teaspoon of salt instead of 3/8 teaspoon.
**Powdered buttermilk also works like a charm here. To sub, that’s 5 tablespoons of powdered buttermilk in the dry ingredients, and 1¼ cups cold water when it’s time to add the buttermilk below. OK? 🙂

Adjust oven rack to the upper-middle position and preheat to 425 degrees. Meantime, butter a 10-inch round baking dish or cake pan. I just happen to have a covered baking dish, perfect for both baking (uncovered, of course!) then storing the katty heads!

Whisk together the flours, baking powder, baking soda and salt in large bowl. Rub butter and shortening into flour mixture with your fingers until it’s the consistency of cornmeal or slightly wet sand. Give yourself a little time to do this; it’s a rather zen-like task. Stir in buttermilk just till combined.

Now, it just so happens my ice cream scoop is a 1/3 cup measure, but you could use a measuring cup if your ice cream scoop isn’t the same size. Scoop dough into prepared pan. In a 10″ dish, nine (9) scoops will go around the perimeter, with three (3) scoops in the middle. Like this!

Bake until puffed and golden brown. In my oven, that’s exactly 25 minutes, but check at 20 minutes in case it takes less time at your house.

Cool in pan for 10 minutes, then transfer to wire rack. Eat and enjoy!

“What kinda biscuits did you say these are, Mama?”

These biscuits are quite tasty with your favorite preserves. But my favorite, favorite way to enjoy them is as a sausage biscuit sandwich–with or without a slice of Land O’Lakes new 4 Cheese Italian Blend–Italian-American–just like me! HA HA HA!

Cook’s Country says the biscuits can be stored in an airtight container at room temperature for two days, but for sure, I’ve stored them that way for longer. And I wouldn’t even say my covered baking dish is entirely airtight. They heat up beautifully with a quick ride around the microwave, too.

We sure do love these biscuits a Casa Katty–hope you do, too!

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