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CATHEAD BISCUITS with Bonus SAUSAGE GRAVY
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Jun 4, 2025
Biscuits as big as a cat's head per folklore. Easy CATHEAD BISCUITS with Bonus SAUSAGE GRAVY. The Best Breakfast, Brunch, or Dinner Meal. Today's Recipes: https://catherinesplates.com/cathead-biscuits/ https://catherinesplates.com/sausage-gravy/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.)
View Video Transcript
0:00
welcome back everyone today we are going
0:02
to make cat head
0:04
biscuits this is a folklore and they say
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that the big biscuits look like a cat
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head that's why the name if y'all have a
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better reason let me know down below but
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that's what we're going to go with
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sounds good all right first thing we're
0:22
going to do is start with the flour and
0:24
get it measured properly
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now the recipe calls for self-rising
0:29
flour i'm using allpurpose flour because
0:32
that's what my husband brought home hey
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it's flour maybe he doesn't know the
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difference it's flour it's okay though
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because you could turn allpurpose flour
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into self-rising flour with two
0:43
ingredients and I'm going to show you
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that here in just a second let's go
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ahead and open up our
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flour and I'm going to show you how to
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measure it out now you need to find you
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a measuring tool that measures dry
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ingredients which I have right here this
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is a one cup we're going to go into our
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flour with a spoon we're going to place
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it into our measuring tool and I'm going
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to do this over a plate show you that
1:11
here in just a minute this will
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accurately give you one cup of
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flour now don't smush don't do anything
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like that overfill your measuring cup
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i'm doing this over a plate and then
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you're just going to take the back edge
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of your
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knife and scrape
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off that is your one cup of flour we're
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going to put that in our large mixing
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bowl we're going to do that three more
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times until we have four cups of flour
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that's
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three and
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four now since I'm using an all-purpose
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flour we need to add a lemoning
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ingredient to help rise our biscuits so
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I'm going to be using baking powder and
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we're going to put in six
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teaspoon we got a lot of flour in there
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now let me be
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clear that if you were using self-rising
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flour you don't need to add anything to
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it we're just changing the allpurpose
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flour did y'all count how many that was
2:35
i think that was three three
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okay that's
2:41
[Music]
2:43
four five
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and six
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[Music]
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and then we're going to
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add one teaspoon of
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salt this is just regular table
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salt there we go now I'm just going to
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take a whisk or in my case here my
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blender blend these all
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together you want to do this if you got
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the self-rising flour also it'll airate
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your
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flour and get a nice fluffy
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biscuit all right that's
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good grab you a cold stick of
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butter it's going to have eight
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tablespoons or half a cup you want it
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really cold
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place it on your cutting
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board put this in your Ziploc bag in
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your freezer it's really good for
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buttering dishes with it we're going to
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cut our butter into cubes using one of
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my new cutting boards this is a titanium
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so I'm going to cut it
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into slabs and cut those into the cubes
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you want to do this step pretty
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quickly now I've been known to go ahead
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and cut this stick it in the freezer for
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a few minutes while you're doing your
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flour mixture but this is okay now you
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can also use a grater just freeze your
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butter and then grate it into your flour
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but it melts faster and it doesn't leave
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little pockets of goodness in your rolls
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I feel like anyway all right let's add
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that to our flour
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i left some butter on there didn't I now
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I'm going to use a pastry
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blender coat my butter there with the
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flour and then I'm just going to go in
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and I'm going to cut the butter into the
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flour until we get psiz
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shapes there's many ways you can do this
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you can put it all into a food processor
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and let it do all the work but I want to
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see what we're working with you can also
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go in with your hands and do that if you
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want to feel it you can go in with two
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knives whatever you like to do all right
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let's take a look at
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this you can take your hand put it in
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bring some up and then kind of smush it
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down that's what we're looking for right
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there all right we're going to make a
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well yeah you can see all the little
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pieces of the butter in there that's
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good all right the next ingredient is
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going to be
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buttermilk we're going to need two cups
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of buttermilk if you don't have
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buttermilk you can make your own
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homemade
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buttermilk you would put two tablespoons
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of a vinegar or lemon juice into your
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measuring cup and then fill it up to the
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two cup line with regular milk stir it
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up let sit for five minutes and you'll
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get kind of that tanginess that you get
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from
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buttermilk now buttermilk's going to be
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thicker than if you do the regular milk
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version all right let's add it into our
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flour mixture here right into that
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hole now we're going to get it a good
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start by using our blender here
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just going to bring the flour into the
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buttermilk and we're going to start
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mixing till we get like a shaggy
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dough we don't want to over mix we just
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want to make sure that everything is
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combined all right we've got a shaggy
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dough just came together which means
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it's not a solid dough here and we're
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going to place it onto our work surface
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now I'm going to take some of my
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flour place it on your clean work
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surface and we're going to place our
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dough on
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it and we're going to be done with the
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tools flour your
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hands we're just going to pat this into
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a circle or a square whatever you want
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we want to get eight biscuits out of
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this
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now I'm using a 3 and 1/2 inch dough
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cutter the bigger the better now you're
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going to push down do not twist if you
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twist you're going to lock in those
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layers and they won't puff up and make a
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nice biscuit all right so just push down
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and then come
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up push
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down come up
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all right we're going to roll out the
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rest of the dough and make the rest of
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the biscuits now I have my oven
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preheating to 450° we'll start doing
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that i'm using a 12-in cast iron
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skillet you can use
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a you can use a 9 by13 if you want to do
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that now you can either grease your
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skillet or you can put butter in it if
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you want to do that i'm using just some
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butter shortening i'm going to rub that
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all
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in make sure you coat the sides and
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everything all right pull the excess out
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now this is just the excess dough want
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to get three more
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biscuits all
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right take your
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biscuits and line your pan with them i'm
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going to put them right on the edge of
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each
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other all right let's add some flavor
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i've got two tablespoons of melted
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butter that we're going to slather onto
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the top of these
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biscuits just like that make them golden
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brown what do y'all think let's bake
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these up we're going to bake these in
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our 450 degree oven for 30 to 35 minutes
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till they're nice and golden brown while
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the biscuits are cooking why not make a
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delicious sausage gravy this recipe
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comes out of my first cookbook Making
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Home Cooking Simple Easy and Delicious
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let's go we're going to cook up one
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pound of Jimmy Dean sausage just fry it
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up break it
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up a lot of flavor in
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there once the sausage is browned up and
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no longer pink we're going to add in 13
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cup of flour whatever you got
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we'll sprinkle it across the
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top we're going to stir this around get
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the sausage nice and coated with the
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flour we want to do this for about 1
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minute that will cook the rawness out of
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the flour you don't want that taste in
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here get it nice and coated this will
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help thicken up the
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gravy okay now what we're going to do is
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add our milk now you're gonna want about
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three to four cups for this recipe i'm
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going to put in one cup start stirring
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that
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in don't be messing up my altitude shirt
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my brother Donald and his wife Donna
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gave me this shirt when they went to
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North Carolina and it says "Adjust your
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altitude."
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Say adjust your attitude i know do you
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think they had a subliminal message in
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there all right that's all in so let's
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add another cup
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and stir that
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in all right another cup this will be
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our third
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cup now after you get the third cup in
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start looking at it we want a thick
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gravy we don't want it too loose
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either we're going to add another half
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cup i usually wind up with three and 1/2
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cups this time I'm done with this it'll
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thicken up once you take it off the heat
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want to keep that in mind
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too okay now we're gonna add some
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flavor some
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salt a good amount some black pepper a
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good
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amount there we go what do you think
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that's good thomas is watching very
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close
12:01
we got to give it some sage y I'm not
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using the sausage that has sage in it so
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we're going to put some in there just a
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little bit we'll taste it of course we
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are we're making it with love oh look at
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that i'm on a high
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heat check out my cat head
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biscuits we're going to glisten these
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with some extra butter
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look at this you
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guys look at that and there all those
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layers oh look at that
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gravy going
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in what a perfect little vessel for
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sausage gravy cat head biscuits
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what are you putting on your cat head
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biscuit all right you guys give me a
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thumbs up on this one that gravy is
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delicious make you some first cookbook
13:13
or you can find it on my recipe blog
13:15
both recipes here
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kathern'splates.com all right you guys
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i'll see y'all on the next episode bye
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