Start by placing the oven rack in the upper-middle position and preheating the oven to 425 degrees Fahrenheit. Greasing a 9-inch cake pan will ensure that your biscuits won’t stick.
In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt. This combination of flours and leavening agents will be the foundation for your biscuits.
Next, scatter the pieces of butter and shortening across the top of the flour mixture. Using your fingers, gently rub the fat into the flour until it resembles coarse meal. This step is essential for achieving a flaky texture in the final product.
Stir in the buttermilk until just combined. Be careful not to overmix; you want to maintain that light, fluffy texture. The dough should be slightly sticky.
To shape your biscuits, spray a 1/2-cup measuring cup with cooking spray. Use it to scoop and drop 6 heaping mounds of dough into the prepared cake pan. For the best presentation, place one mound in the center and the remaining five in a circle surrounding it.
Now, it’s time to bake! Place the pan in the preheated oven and bake until the tops are golden brown, about 20 to 25 minutes. You’ll know they’re ready when you’re greeted with a heavenly aroma.
Once baked, remove the pan from the oven and let the biscuits cool in the pan for about 10 minutes before serving. This will help them set and make them easier to remove.
Serve your Cat Head Biscuits warm, with a generous spread of butter or your favorite jam. Enjoy them as a delightful addition to any meal!
