A classic Appalachian breakfast, made in a cast-iron skillet just like the generations before us. These biscuits are large and rustic, perfect for soaking up rich sawmill gravy, and a fresh garden tomato adds a bright, juicy finish to the plate.

Cat-Head Biscuits

Ingredients (makes 6–8 large biscuits):

• 2 cups all-purpose flour, plus extra for dusting

• 1 tablespoon baking powder

• 1 teaspoon salt

• 2–3 tablespoons cold butter, shortening, or lard

• 3/4 cup milk (adjust as needed)
  
  

Instructions:

1. Preheat your oven to 425°F (we suggest heat a cast-iron skillet with a little lard or oil in the oven while it is preheating).

2. In a large bowl, whisk together flour, baking powder, and salt.

3. Cut in the cold butter, lard, or shortening until the mixture resembles coarse crumbs.

4. Gradually stir in the milk until a soft dough forms. Be careful not to overmix; the dough should just come together.

5. Turn dough onto a floured surface and knead gently 5–6 times.

6. Pat or roll the dough to about 3/4–1 inch thick.

7. Cut large biscuits with a biscuit cutter, drinking glass or tear off “cat-head” sized chunks by hand for a rustic look.

8. Place biscuits in a greased cast-iron skillet or on a baking sheet.

9. Bake 12–15 minutes until golden brown. Remove and keep warm.
   
   

Sawmill Gravy

Ingredients:

• 2–3 tablespoons pan drippings from breakfast meat (bacon, sausage, or ham), or lard/oil/butter

• 2 tablespoons all-purpose flour

• 1–1 1/4 cups milk

• Salt and pepper, to taste
  
  

Instructions:

1. After cooking your breakfast meat, leave 2–3 tablespoons of drippings in the skillet, or use 2-3 tablespoons of lard/oil/butter

2. Sprinkle in the flour and stir constantly for 1–2 minutes to make a roux.

3. Slowly pour in the milk while stirring, scraping up any browned bits from the pan.

4. Cook, stirring constantly, until the gravy thickens to your desired consistency.

5. Season with salt and pepper to taste.
   
   

Serving Suggestion: Appalachian Breakfast Plate

• Place a Cat-Head Biscuit on each plate torn in half.

• Ladle warm Sawmill Gravy generously over the biscuits.

• Add fried or scrambled eggs, breakfast sausage or bacon, and a slice of fresh garden tomato for a bright, flavorful touch.

• Enjoy with coffee or sweet tea for the full Appalachian experience!

• Make sure to sop up the last drop!