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Old-Fashioned Appalachian Cathead Biscuits fresh from the oven with golden buttery tops, flaky layers, and soft, fluffy interiors. These giant Southern buttermilk biscuits are baked in a cast iron skillet and served warm with butter, honey, homemade jam, and sausage gravy for a classic Appalachian comfort food breakfast.

Old-Fashioned Appalachian Cathead Biscuits

Old-Fashioned Appalachian Cathead Biscuits are giant Southern-style biscuits with flaky golden tops, tender buttery interiors, and a soft, cloud-like texture. Baked in a cast iron skillet and brushed with melted butter, they're perfect for breakfast, brunch, or served alongside hearty comfort food.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 8 large biscuits
Course: Bread
Cuisine: Southern American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups self-rising flour
  • ¼ cup cold butter cut into small cubes
  • ¼ cup shortening
  • 1½ cups cold buttermilk plus more if needed
  • 2 tablespoons melted butter for brushing

Equipment

  • Large mixing bowl
  • pastry cutter or fork,
  • Measuring cups and spoons
  • Biscuit cutter or large drinking glass
  • Cast iron skillet or baking pan
  • pastry brush
  • cooling rack

Method
 

  1. Preheat the oven to 450°F (230°C) and lightly grease a cast iron skillet or baking pan.
  2. Cut the cold butter and shortening into the self-rising flour until the mixture resembles coarse crumbs.
  3. Add the cold buttermilk and stir gently with a fork until a soft, shaggy dough forms.
  4. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle.
  5. Cut large rounds using a biscuit cutter or the rim of a glass. Do not twist the cutter.
  6. Arrange the biscuits in the prepared skillet so they are just touching.
  7. Brush the tops with melted butter.
  8. Bake for 12–15 minutes, until deeply golden brown.
  9. Immediately brush with more melted butter and serve warm.

Notes

Keep all ingredients cold for the fluffiest biscuits.
Avoid kneading or overmixing the dough.
Fresh self-rising flour provides the best rise.
Cast iron creates beautifully browned bottoms.
Delicious served with butter, honey, homemade jam, or sausage gravy.