Queen Bee Cat Head Biscuits
Adapted from America's Test Kitchen Best Ever Recipes
Light, tender southern style biscuits begging for, yes, more butter and jam!
For Vegan, just replace butter with Nutiva or Spectrum shortening and increase salt to 1-1/2 tsps.
3 cups Queen Bee Bread, Biscuit, Pie Crust flour
1 Tb baking powder
1/2 tsp baking soda
1 tsp Real Salt
8 Tb organic or grassfed butter, cut into 1/4″ pieces
4 Tb vegetable shortening, cut into pieces (Spectrum or Nutiva Superfood shortening)
1 1/4 cups buttermilk, or non-dairy alternative with 1 Tb apple cider vinegar blended
About 2 Tb melted butter for brushing the tops.
Adjust the oven rack to the upper-middle position and heat the oven to 425 degrees. Grease a 9″ round cake pan with shortening and set aside.
In a medium mixing bowl, whisk together the Queen Bee BBP flour, baking powder, baking soda, and salt.
Using your fingers or a pastry blender, mix the butter and shortening into the flour mixture until the mixture resembles coarse meal.
Add the buttermilk and stir with a rubber spatula or a wooden spoon until combined.
Let dough rest in refrigerator for about 10 minutes.
Use a 1/2 cup ice cream scoop or measuring cup dipped in warm water to measure out 6 heaping portions of dough and place them each in the prepared pan, one in the middle and 5 surrounding it.
For golden tops, brush biscuits with melted butter or your favorite vegan butter.
Bake in the preheated oven for 20-25 minutes or until golden on top.
Remove from the oven and allow to stand for 10 minutes.
Carefully break apart the biscuits with two forks (or leave them in the pan until you’re ready to serve them).
1 Tb baking powder
1/2 tsp baking soda
1 tsp Real Salt
8 Tb organic or grassfed butter, cut into 1/4″ pieces
4 Tb vegetable shortening, cut into pieces (Spectrum or Nutiva Superfood shortening)
1 1/4 cups buttermilk, or non-dairy alternative with 1 Tb apple cider vinegar blended
About 2 Tb melted butter for brushing the tops.
Adjust the oven rack to the upper-middle position and heat the oven to 425 degrees. Grease a 9″ round cake pan with shortening and set aside.
In a medium mixing bowl, whisk together the Queen Bee BBP flour, baking powder, baking soda, and salt.
Using your fingers or a pastry blender, mix the butter and shortening into the flour mixture until the mixture resembles coarse meal.
Add the buttermilk and stir with a rubber spatula or a wooden spoon until combined.
Let dough rest in refrigerator for about 10 minutes.
Use a 1/2 cup ice cream scoop or measuring cup dipped in warm water to measure out 6 heaping portions of dough and place them each in the prepared pan, one in the middle and 5 surrounding it.
For golden tops, brush biscuits with melted butter or your favorite vegan butter.
Bake in the preheated oven for 20-25 minutes or until golden on top.
Remove from the oven and allow to stand for 10 minutes.
Carefully break apart the biscuits with two forks (or leave them in the pan until you’re ready to serve them).