Cat Head Biscuits

Name: Cat Head Biscuits
Yield: Serves 6
Cuisine: American, Southern
Ingredients: 1 1/2 cups (7½ ounces), all-purpose flour; 1 1/2 cups (6 ounces), cake flour; 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 (see note)

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Appears in Cook's Country April/May 2010, Cook's Country TV

Desserts or Baked Goods

As big as a cat's head, golden brown on the outside, but soft and fluffy as a dinner roll on the inside, these regional biscuits deserve national recognition.

SERVES6

TIME1 hour

has video

WHY THIS RECIPE WORKS

When we spied “Cat Head Biscuits" on a highway billboard near Greensboro, N.C., we did an immediate double take (not to mention a U-turn) to see what exactly they were. Aside from an unfortunate name, the biscuits themselves were tende...

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