Ingredients for Cat Head Biscuits With Sawmill Gravy
- Nonstick Cooking Spray
- Self Rising Flour
- 1 1/2 cups buttermilk
- Unsalted Butter
- Breakfast Sausage
- All Purpose Flour
- 3 cups whole milk
- Fresh Ground Black Pepper
- 1/2 teaspoon salt
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How to Make Cat Head Biscuits With Sawmill Gravy
- Preheat oven to 400°F (200°C). Lightly grease a large baking sheet with cooking spray.
- In a large bowl, whisk together 3 cups of flour and 1/2 teaspoon of salt.
- Cut in 1/2 cup (1 stick) cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add 1 1/2 cups of buttermilk, mixing until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1 1/2-inch thick circle.
- Use a 4-inch biscuit cutter or a sharp knife to cut out six biscuits.
- Place biscuits onto the prepared baking sheet.
- Bake for 20-25 minutes, or until golden brown.
- While the biscuits are baking, prepare the gravy. In a large skillet, cook the sausage over medium heat until browned, breaking it up with a spoon.
- Transfer the cooked sausage to a paper towel-lined plate to drain. Set aside.
- Pour off all but 2 tablespoons of the sausage grease from the skillet.
- Whisk in 4 1/2 tablespoons of flour and cook for 2 minutes, stirring constantly.
- Gradually whisk in 3 cups of milk until smooth.
- Increase heat to medium-high and simmer for 3-5 minutes, or until the gravy has thickened to your desired consistency, stirring frequently.
- Stir in the cooked sausage, 1/4 teaspoon of black pepper, and 1/2 teaspoon of salt.
- Split the warm biscuits and generously top with the sawmill gravy. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
12g
Fat
59g
Carbs
19g
