Cat Head Biscuits And Sausage Gravy-ci |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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~~Very few ingredients needed to make a true southern classic. Save some of the biscuits to eat with butter and honey, of course! **Catheads, by the way, are just a large, airy buttermilk biscuit. So named simply cus of their size! Read more ! :) Ingredients:
for biscuits |
4 cups ap flour |
3t baking powder |
1t salt |
2 cups buttermilk |
4-6t solid shortening(lard, bacon grease or shortening work) |
4t butter(divided) |
for sausage gravy |
2lb breakfast sausage |
3-4 cups milk(any type, but lower fat varieties will probably require a lil more thickener) |
1/2-3/4 cup flour or 1/4-1/3 cup corn starch |
fresh ground pepper |
dash of cayenne |
Directions:
1. For Biscuits:
2. In cast iron or oven safe skillet, melt 2T butter in oven while preheating to 400. See Photo
3. Combine dry ingredients in large bowl
4. Cut in shortening then add milk, as needed, til just combined.
5. DO NOT OVER MIX
6. Drop by LARGE spoonfuls into prepared skillet. They don't need to be pretty and they can touch. It doesn't matter :) See Photo
7. Bake for about 15-20 minutes until golden brown. Toward end of baking, melt the remaining butter and spoon over tops for even better browning. See Photo
8. Meanwhile, prepare Sausage Gravy:
9. Brown sausage in large skillet.
10. Do not drain.
11. Add flour to meat and stir until coated.
12. Slowly add milk and heat to just under boiling, stirring frequently, until thickened.
13. Add fresh ground pepper and cayenne
14. Serve over biscuits
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