‘Cat-Head’ Biscuits

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Fine Cooking

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Ingredients

5 oz. (10 Tbs.) unsalted butter, cubed and chilled

1-1/4 to 1-1/2 cups buttermilk, at room temperature

15-3/4 oz. (3-1/2 cups) soft southern wheat flour, such as White Lily, or half (by weight) cake flour and half all-purpose flour; more as needed

1 Tbs. baking powder

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