Don't panic! There are no cat heads in these big, soft southern-termed buttermilk biscuits. It just means they are as big as a "cat's head" and we'll get pretty close to that size!

There are lots of styles of biscuits and these are a drop version--which means you don't have to roll the dough out and cut shapes. Simply use a big spoon to pile mounds of this buttery dough into your favorite oven safe baking dish or skillet (I'm using my Smithey here).

Save $61 on the Smithey 3 piece set here: (affiliate link) https://www.pntrs.com/t/SENKSklHSExDS...

This recipe uses a bit of cake flour but you don't need to go out and buy any for your biscuits because I'll show you a simple swap to make your own at home.

The original recipe calls for vegetable shortening which we don't use and you'll see me swap that for refined coconut oil here. Gluten free flour would probably also work though I haven't tested it. Just use a good 1:1 swap like King Arthur's baking blend.

Ingredients:
- 1 1/2 cups all purpose flour
- 1 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons cold unsalted butter cut into 1/2 inch cubes
- 4 tablespoons vegetable shortening
- 1 1/4 cups buttermilk

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