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Cat Head Biscuits

October 1, 2010
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The Zen Monastery Cookbook: Stories and Recipes from a Zen Kitchen
Stories and Recipes from a Zen Kitchen

From The Zen Monastery Cookbook

Yes, I realize that we don’t grow any of these ingredients. But these are a perfect match for the potato-leek soup.

  • 1 ½ c. unbleached white flour
  • ½ c. whole wheat pastry flour
  • 2 tsp. baking powder
  • 1 tsp.salt
  • 1 1/3 TB canola oil
  • 1 c. buttermilk or soymilk

Directions

1. Preheat oven to 400. Stir dry ingredients together

2. In a separate bowl, combine the oil and buttermilk and mix.

3. Quickly and thoroughly blend the buttermilk mixture with the dry ingredients to form a soft dough. Keep the stirring to a minimum.

4. Form the dough into biscuits about the size of a cat’s head or smaller. For bonus points, try making whiskers out of the dough. Place the biscuits on a baking sheet sprayed with nonstick spray.

5. Bake for 15 to 18 minutes, until lightly browned on top.

Makes 7 or 8 biscuits

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