Experience the a taste of tradition with these easy Appalachian cathead biscuits, perfect for serving warm with butter, honey, or your favorite jam!
Fluffy, homemade cathead biscuits are a classic Appalachian recipe. Simple ingredients, rich history, and delicious flavor make these biscuits a must-try!
Note: This post may contain affiliate links for your convenience. If you make a purchase, this site may receive a small commission at no additional cost to you. You can read my full disclosure policy here.
Biscuits have always been a cornerstone of Appalachian cooking, and there’s something truly special about a homemade batch fresh out of the oven.
This easy cathead biscuits recipe is a perfect example of what makes Appalachian food so comforting and satisfying.
Big, fluffy, and full of homemade flavor, these biscuits are the kind you want to serve up at every meal.
They’re called “cathead biscuits” because of their size—each one is roughly as big as a cat’s head, making them hearty enough to fill you up.
My dad was born and raised in West Virginia (I was born there as well and lived there for several years), so Appalachian cooking is near and dear to my heart.
It’s all about simplicity and using what you have on hand to create something delicious and nourishing, which shows resourcefulness and resilience.
It’s a style of cooking that has been passed down through generations, with these types of recipes becoming family favorites.
Along with these biscuits, I love to make other Appalachian classics like Instant Pot Pinto Beans and Cornbread or a rich Appalachian Fudge Brownie Pie for dessert.
Biscuits were an easy way to stretch a meal, making sure everyone at the table left feeling satisfied.
More Biscuit Recipes You’ll Love:
Serving Old-fashioned Cathead Biscuits
Biscuits aren’t just for breakfast—though they’re perfect with a bit of jam or gravy in the morning.
But these biscuits can also be served alongside any meal, such as a hearty stew, a plate of fried chicken, or just as a snack with a bit of honey or molasses on top!
These are a few of our favorite ways to top cat head biscuits:
How to Make Easy Cathead Biscuits
It’s really easy to make these fluffy biscuits.
Ingredients You’ll Need:
- Self-rising Flour
- Vegetable Shortening
- Buttermilk
- Butter
How to Make It:
(Full printable recipe card is available below)
Make the biscuit dough. First, you’ll combine flour and shortening in a large mixing bowl.
Using two forks, a pastry blender, or your fingers, mix the shortening into the flour until the pieces are pea-size or smaller.
Then stir in the buttermilk until a soft dough forms. Don’t overmix–just make sure the flour is evenly moistened.
Form and bake. Next, you’ll divide the dough into 8 pieces, shaping gently into a rough ball shape.
Arrange dough balls in the preheated skillet coated with the melted butter(be careful, it’s hot!).
Gently use your fingers to very lightly press the tops of the dough down just a tad.
Bake for 15-20 minutes, until slightly golden-brown on top.
Butter and serve. Last, you’ll remove from oven and brush the tops of the biscuits with melted butter, if desired.
Notes and Adaptations:
- I use vegetable shortening for these biscuits, but you can use lard if you prefer.
- These biscuits are best served warm when they’re fresh out of the oven.
Recommended Equipment:
Easy Cathead Biscuits
Cathead biscuits are an Appalachian favorite! Large, tender, fluffy drop biscuits are perfect with a smear of butter, honey, jam, molasses, or gravy.
Ingredients
- 2 Tablespoons butter (for skillet)
- 4 cups self-rising flour
- 3 Tablespoons vegetable shortening
- 1 1/2 cups buttermilk
- Optional: 2 tablespoons melted butter, for brushing tops of biscuits
Instructions
- Preheat oven to 450F. Add butter to a cast iron skillet, then place it in the oven to melt while you prepare the biscuits.
- In a large mixing bowl, combine flour and shortening. Using two forks, a pastry blender, or your fingers, mix the shortening into the flour until pieces are pea-size or smaller.
- Gradually dd buttermilk to the flour mixture, 1/2 cup at a time, stirring just until no dry patches of flour remain in the dough.
- Divide the dough into 8 pieces, shaping gently into a rough ball shape (try to avoid handling the dough too much!)..
- Remove the skillet from the oven and tilt it to allow the butter to coat the bottom of the pan.
- Arrange dough balls in the skillet (be careful, it's hot!), then gently use your fingers to press the tops of the dough down very lightly.
- Bake for 15-20 minutes, until slightly golden-brown on top.
- Remove from oven and brush the tops of the biscuits with melted butter, if desired.
- Enjoy warm!
Notes
- I use vegetable shortening for these biscuits, but you can use lard if you prefer.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 360Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 20mgSodium: 922mgCarbohydrates: 52gFiber: 2gSugar: 3gProtein: 8g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Be sure to save this recipe to your favorite board on Pinterest!
Leave a Reply