Looking for a hearty and delicious breakfast option? Look no further than these authentic Appalachian Cathead Biscuits! Made with simple ingredients and a lot of love, these fluffy and buttery biscuits are sure to become a family favorite. Get ready to start your day off right with this mouth-watering recipe.

Gather Your Ingredients.

To make these delicious Appalachian Cathead Biscuits, you’ll need just a few simple ingredients. Start by gathering 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of salt, 1/4 cup of cold butter, and 1 cup of buttermilk. You’ll also need a baking sheet and some parchment paper to prevent sticking. Once you have all your ingredients, you’re ready to start baking!

Mix the Dough.

In a large mixing bowl, combine the flour, baking powder, and salt. Cut the cold butter into small pieces and add it to the bowl. Using a pastry cutter or your hands, work the butter into the flour mixture until it resembles coarse crumbs. Make a well in the center of the mixture and pour in the buttermilk. Use a wooden spoon or your hands to mix the dough until it comes together. Be careful not to overmix, as this can result in tough biscuits.

Cut and Shape the Biscuits.

Once the dough has come together, turn it out onto a floured surface. Use your hands to gently pat the dough into a rectangle, about 1 inch thick. Using a sharp biscuit cutter or a drinking glass, cut out the biscuits. Be sure to press straight down and avoid twisting the cutter, as this can seal the edges and prevent the biscuits from rising properly. Place the biscuits on a baking sheet lined with parchment paper, leaving about 1 inch of space between each biscuit. Brush the tops with melted butter, if desired. Bake in a preheated oven at 425°F for 12-15 minutes, or until golden brown. Serve warm with butter, jam, or gravy.

Bake to Perfection.

To ensure your cathead biscuits come out perfectly fluffy and golden brown, it’s important to follow a few key steps. First, make sure your oven is preheated to the correct temperature before baking. This will help the biscuits rise properly and cook evenly. Second, avoid overworking the dough. Handle it as little as possible to prevent the gluten from becoming tough and chewy. Finally, be sure to cut the biscuits straight down with a sharp cutter or glass, and leave enough space between them on the baking sheet to allow for rising. With these tips in mind, your cathead biscuits are sure to be a hit at breakfast time!

Serve and Enjoy!

Once your cathead biscuits are finished baking, it’s time to serve and enjoy! These biscuits are best served warm, with a pat of butter and your favorite jam or jelly. They also make a great addition to a hearty breakfast sandwich, topped with eggs, bacon, and cheese. No matter how you choose to enjoy them, these authentic Appalachian cathead biscuits are sure to become a breakfast favorite in your household.

Authentic Appalachian Cathead Biscuits Recipe for Breakfast Lovers

0 from 0 votes

Recipe by Donnie Caves Course: Bakery, Bread, Breakfast

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 cups 2 all-purpose flour

• 1 tablespoon 1 baking powder

• 1 teaspoon 1 salt

• 1/4 cup 1/4 cold butter

• 1 cup 1 buttermilk.

• You’ll also need a baking sheet and some parchment paper to prevent sticking

Directions

• In a large mixing bowl, combine the flour, baking powder, and salt.
• Cut the cold butter into small pieces and add it to the bowl.
• Using a pastry cutter or your hands, work the butter into the flour mixture until it resembles coarse crumbs.
• Make a well in the center of the mixture and pour in the buttermilk.
• Use a wooden spoon or your hands to mix the dough until it comes together.
• Be careful not to overmix, as this can result in tough biscuits.
• Once the dough has come together, turn it out onto a floured surface.
• Use your hands to gently pat the dough into a rectangle, about 1 inch thick.
• Using a sharp biscuit cutter or a drinking glass, cut out the biscuits.
• Be sure to press straight down and avoid twisting the cutter, as this can seal the edges and prevent the biscuits from rising properly.
• Place the biscuits on a baking sheet lined with parchment paper, leaving about 1 inch of space between each biscuit.
• Brush the tops with melted butter, if desired.
• Bake in a preheated oven at 425°F for 12-15 minutes, or until golden brown.
• Serve warm with butter, jam, or gravy.

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