Hey there, Southern food lovers! Today, we’re diving headfirst into a cherished family recipe that’s been a staple in the Bickham household for generations: Cat Head Biscuits and Sausage Gravy. Not only is this meal absolutely scrumptious, but it’s also incredibly easy to whip up, even if you’re just starting out in the kitchen.
The Legend of the “Cat Head” Biscuit
First things first, let’s address the intriguing term “Cat Head Biscuits.” Legend has it that these biscuits are so big, fluffy, and tender that they’re about the size of a cat’s head. Well, that might be a bit of an exaggeration, but they do turn out thick and heavenly!
Now, let’s break it down into simple steps:
For the Biscuits:
- 2 cups of self-rising flour
- 1 tablespoon of sugar
- 1 teaspoon of baking soda
- 1/2 stick of butter, melted
- 1/3 cup of Crisco
- 1 1/2 cups of buttermilk (or make your own, as Craig does)
- To make buttermilk, combine 1 1/2 tablespoons of white vinegar with enough milk to reach one cup.
- Add 1/2 cup of sour cream and a splash of Sprite, 7-UP, or club soda.
For the Sausage Gravy:
- 1 pound of link or ground sausage (Craig used links, but feel free to use what you have on hand)
- 2 tablespoons of flour
- 2 cups of milk
- Seasoning to taste
Let’s Get Cookin’:
- Preheat the oven to 450 degrees and grease a cast-iron skillet with Crisco.
- In a bowl, mix the flour, sugar, and baking soda.
- Cut in the Crisco until the mixture is crumbly.
- In a measuring cup, prepare the buttermilk as described above and set it aside.
- Pour the buttermilk into the flour mixture and gently fold it together; avoid overmixing.
- Form the dough into tennis ball-sized biscuits, pat them down to about 1 1/2 inches thickness, and place them in the greased skillet.
- Bake for 15 to 20 minutes or until golden brown.
Now, Let’s Cook the Sausage Gravy:
- If you’re using link sausage, slice them up and brown them in a saucepan. If you’re using ground sausage, brown it as usual.
- Once browned, add in about 2 tablespoons of flour and stir until it absorbs the oil.
- Pour in the milk and stir until the gravy thickens to your liking.
- Season the gravy to taste.
Finishing Touches: While your biscuits and gravy are doing their thing, melt the 1/2 stick of butter in the microwave and drizzle it over the biscuits before returning them to the oven for the final few minutes.
The Grand Reveal:
When you pull those golden brown biscuits out of the oven and ladle that creamy sausage gravy over them, you’ll have a Southern breakfast that your family will beg you to make again and again.
We want to extend a heartfelt thank you for visiting our With the Bickhams blog. We hope you thoroughly enjoy our recipes and content. Please consider sharing our blog with friends and family, and don’t forget to visit our Small Town Wreath Shop Facebook page (https://www.facebook.com/SmallTownWreathShop) for more delightful recipes and wreath-making fun. You can also find all your wreath-making supplies at https://smalltownwreathshop.com/.
Y’all come back and see us soon! Your support means the world to us.
Warmest regards, Craig and Melissa Bickham
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