Captain John’s Cathead Biscuits

[kaci]

Captain John’s Cathead Biscuits


Yields: 8 Servings

Comment:
The creator of this recipe obviously thought that the uneven shapes of the biscuits resembled cats’ heads. Try cathead biscuits plain with melted butter or fold crackling, cheese or herbs into the batter for a unique flavor.

2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening
4 teaspoons butter
2/3 cup buttermilk


Preheat oven to 450°F. In a mixing bowl, sift flour, baking powder, baking
soda and salt. Blend well. Using a pastry cutter, cut in shortening and
butter until it resembles coarse cornmeal. Using a large cooking spoon,
blend buttermilk into flour mixture until moistened. On a lightly-floured
surface, knead dough until it comes together. Do not overwork dough as the
less it is handled, the flakier the biscuits.

Break dough into 8 equal portions and pat approximately 1/2-inch thick onto
a baking sheet. Biscuits should be irregular in shape, but no more than
1/2-inch high and 1-inch apart.

Bake 10–15 minutes or until golden brown. Remove from oven and brush with
melted butter.