BIG Biscuits

BIG BiscuitsFor a Northern Girl, New York to be precise, I can make a heck of a “southern” biscuit.  You know, the “light and fluffy” kind?

Well, the other day I heard something about “Cat’s Head” Biscuits.  It doesn’t really sit right with me to call something, “Cat’s Head,” and I had no idea what they were talking about, so I looked ‘em up.

These are pretty darn big biscuits, made in a pan, only 6 at a time… they’re so big.  And, light and fluffy and all that stuff.  But, you know me, I’m not into light and fluffy.  I’m into “Rip off a chunk and slather it with butter,” so I made it my way.

No more Cat’s Head Biscuits.  Now they’re….  “BIG Biscuits”!

(Yes, if you want them light and fluffy I’ll tell you how to do that, too….)

1 cup All Purpose Flour

2 cups Whole Wheat Flour

1 T. Baking Powder

½ tsp Baking Soda

1 tsp Salt

1 Stick Butter or Buttery Spread- cut in pieces and softened

½ Stick Shortening (Crisco for example)- cut into pieces

1 ¼ Cup Buttermilk- I used Almond Milk and dropped in a “blop” of vinegar and let it sit for a few mins.

Preheat oven to 425 F.  Grease a 9 in round cake pan.  (I pulled out a square one, was about to put the dough in, and then realized…..  lol)

Combine all dry ingredients in a big bowl.  Add butter and shortening and rub between your fingers until it’s broken up and the flour looks like cornmeal.  (You can use a pastry cutter if you REALLY want to.)

Make a well in the middle and add milk.  Stir carefully and mix until mostly combined.  A few lumps are fine.  You might need to use your hands to mix at the end.

Break the dough into 2 parts and then break each half into 3 parts for a total of 6 pieces.   Pat each piece just a bit to make them round-ish, and place in the pan, 5 around the edges, and the 6th in the middle.

Bake until puffed up and golden, about 25 mins.  Remove from oven and cool in the pan for 10 min.  Then remove to a wire rack.

Pull off chunks, slather with butter and jam (which is what I did)… or whatever your heart desires!  Yum!

(To make the biscuits “light and fluffy,” use 1 ½ cups All Purpose Flour and 1 ½ cups Cake Flour.  The dough will be softer and less “doughy,” so you will need a half-cup measure or ice cream scoop to transfer the dough to the pan.  Bake for 20 minutes or so, until golden!)



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