Everyone knows that southern girls make great biscuits, right? Well, this GRITS (Girl Raised In The South) had tried and tried to make the perfect biscuit. My family has patiently endured many tastings that were more like really bad hardtack or hockey pucks than delicious flaky biscuits...until now!! I got this recipe from Cooks Country and believe me they are so good! Give them a try and let me know what you think.
Cat Head Biscuits
from Cook's Country Magazine, April/May 2010
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (use White Lily Flour it makes a big difference!)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
4 tablespoons vegetable shortening, cut into 1/2-inch pieces
1 1/4 cups buttermilk
Adjust oven rack to upper-middle position and heat oven to 425. Grease a 9-inch cake pan or iron skillet.
Combine flours, baking powder, baking soda and salt in a large bowl. Rub the butter and shortening into the flour mixture until it resembles coarse meal. Stir in the buttermilk until combined.
Use a greased 1/2-cup measure or large spring-loaded ice cream scoop to drop 6 heaping portions of dough into the prepared pan. Place 5 around the pan's perimeter and 1 in the center.
Bake until puffed and golden brown, 20-25 minutes. Cool in pan for a few minutes then transfer to a wire rack. Serve.
from Cook's Country Magazine, April/May 2010
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (use White Lily Flour it makes a big difference!)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
4 tablespoons vegetable shortening, cut into 1/2-inch pieces
1 1/4 cups buttermilk
Adjust oven rack to upper-middle position and heat oven to 425. Grease a 9-inch cake pan or iron skillet.
Combine flours, baking powder, baking soda and salt in a large bowl. Rub the butter and shortening into the flour mixture until it resembles coarse meal. Stir in the buttermilk until combined.
Use a greased 1/2-cup measure or large spring-loaded ice cream scoop to drop 6 heaping portions of dough into the prepared pan. Place 5 around the pan's perimeter and 1 in the center.
Bake until puffed and golden brown, 20-25 minutes. Cool in pan for a few minutes then transfer to a wire rack. Serve.
2 comments:
Those look delicious! Love you!
Abby
Those look so good. I love that you made them in a cast iron pan. I want to try that sometime too.
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