Kentucky-Style Cathead Biscuits with Sausage Gravy
Biscuits and Sausage Gravy: Bringing Appalachia to Texas
As an Eastern Kentucky (Jackson, KY) girl, I brought a little bit of Appalachia with me to Georgetown, Texas! And one of my favorite dishes that reminds me of home is Biscuits and Sausage Gravy. We call the biscuits “Cathead Biscuits” because they’re supposed to be the size of a cat’s head 😍.
Here’s how to make them:
Sausage Gravy Recipe
Ingredients:
- Sausage (enough to brown and flavor the gravy)
- 2 tablespoons butter
- Salt and pepper to taste
- 2 big heaping tablespoons of flour
- 1.5 cups of milk (you may need more)
Instructions:
- Fry up the sausage until browned. Remove most of the grease and sausage, but leave a little in the pan.
- Add 2 tablespoons of butter, salt, and pepper.
- Add 2 big heaping tablespoons of flour to make a roux, and keep stirring until it turns brown.
- Slowly add 1.5 cups of milk to the pan, stirring constantly. You’ll probably need more milk, so add as needed until you reach the desired consistency.
Sorry, I don’t have exact measurements—I just make it. But with a little practice, it’s easy! And trust me, it’s so good.
Cathead Biscuit Recipe
Ingredients:
- About 2 cups of self-rising flour
- 1 tablespoon baking powder
- 3/4 cup cold butter
- About 1 cup of milk (some people prefer buttermilk)
Instructions:
- Preheat your oven to 425°F.
- In a bowl, mix about 2 cups of self-rising flour with 1 tablespoon of baking powder.
- Add about 3/4 cup of cold butter and mix it in well. I use my hands for this part!
- Stir in your milk—a cup or maybe a little more—until the dough is sticky.
- Turn the dough onto a well-floured surface and flour your hands. Fold the dough a few times, about ten times, but not too much! Overworking the dough makes hard biscuits.
- Sprinkle a little flour as needed, and roll the dough out to about 1/2 inch thick.
- Place the dough in a greased iron skillet or pan.
- Bake hot and fast until the tops are golden brown, about 18 minutes. Keep checking to make sure they don’t burn! ♥️
This recipe is all about feel, and that’s part of the charm! Once you get the hang of it, you’ll be making biscuits and gravy like you’ve been doing it your whole life.
