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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/
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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
0:08
that the big biscuits look like a cat
0:12
head that's why the name if y'all have a
0:15
better reason let me know down below but
0:18
that's what we're going to go with
0:19
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
0:26
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
0:34
it's flour maybe he doesn't know the
0:36
difference it's flour it's okay though
0:39
because you could turn allpurpose flour
0:41
into self-rising flour with two
0:43
ingredients and I'm going to show you
0:45
that here in just a second let's go
0:47
ahead and open up our
0:51
flour and I'm going to show you how to
0:53
measure it out now you need to find you
0:56
a measuring tool that measures dry
0:59
ingredients which I have right here this
1:00
is a one cup we're going to go into our
1:03
flour with a spoon we're going to place
1:05
it into our measuring tool and I'm going
1:09
to do this over a plate show you that
1:11
here in just a minute this will
1:13
accurately give you one cup of
1:17
flour now don't smush don't do anything
1:21
like that overfill your measuring cup
1:23
i'm doing this over a plate and then
1:26
you're just going to take the back edge
1:28
of your
1:30
knife and scrape
1:33
off that is your one cup of flour we're
1:35
going to put that in our large mixing
1:41
bowl we're going to do that three more
1:44
times until we have four cups of flour
1:55
that's
1:57
three and
1:59
four now since I'm using an all-purpose
2:02
flour we need to add a lemoning
2:04
ingredient to help rise our biscuits so
2:08
I'm going to be using baking powder and
2:11
we're going to put in six
2:16
teaspoon we got a lot of flour in there
2:21
now let me be
2:22
clear that if you were using self-rising
2:26
flour you don't need to add anything to
2:28
it we're just changing the allpurpose
2:32
flour did y'all count how many that was
2:35
i think that was three three
2:39
okay that's
2:41
[Music]
2:43
four five
2:45
and six
2:47
[Music]
2:49
and then we're going to
2:51
add one teaspoon of
2:57
salt this is just regular table
3:02
salt there we go now I'm just going to
3:06
take a whisk or in my case here my
3:09
blender blend these all
3:11
together you want to do this if you got
3:14
the self-rising flour also it'll airate
3:16
your
3:18
flour and get a nice fluffy
3:25
biscuit all right that's
3:30
good grab you a cold stick of
3:36
butter it's going to have eight
3:37
tablespoons or half a cup you want it
3:40
really cold
3:47
place it on your cutting
3:51
board put this in your Ziploc bag in
3:53
your freezer it's really good for
3:55
buttering dishes with it we're going to
3:58
cut our butter into cubes using one of
4:01
my new cutting boards this is a titanium
4:05
so I'm going to cut it
4:08
into slabs and cut those into the cubes
4:12
you want to do this step pretty
4:16
quickly now I've been known to go ahead
4:18
and cut this stick it in the freezer for
4:20
a few minutes while you're doing your
4:22
flour mixture but this is okay now you
4:25
can also use a grater just freeze your
4:28
butter and then grate it into your flour
4:31
but it melts faster and it doesn't leave
4:33
little pockets of goodness in your rolls
4:36
I feel like anyway all right let's add
4:38
that to our flour
4:42
i left some butter on there didn't I now
4:44
I'm going to use a pastry
4:46
blender coat my butter there with the
4:49
flour and then I'm just going to go in
4:51
and I'm going to cut the butter into the
4:54
flour until we get psiz
4:58
shapes there's many ways you can do this
5:01
you can put it all into a food processor
5:03
and let it do all the work but I want to
5:05
see what we're working with you can also
5:07
go in with your hands and do that if you
5:10
want to feel it you can go in with two
5:12
knives whatever you like to do all right
5:15
let's take a look at
5:18
this you can take your hand put it in
5:21
bring some up and then kind of smush it
5:24
down that's what we're looking for right
5:26
there all right we're going to make a
5:29
well yeah you can see all the little
5:32
pieces of the butter in there that's
5:33
good all right the next ingredient is
5:37
going to be
5:38
buttermilk we're going to need two cups
5:40
of buttermilk if you don't have
5:42
buttermilk you can make your own
5:44
homemade
5:45
buttermilk you would put two tablespoons
5:48
of a vinegar or lemon juice into your
5:51
measuring cup and then fill it up to the
5:54
two cup line with regular milk stir it
5:58
up let sit for five minutes and you'll
6:00
get kind of that tanginess that you get
6:03
from
6:05
buttermilk now buttermilk's going to be
6:07
thicker than if you do the regular milk
6:11
version all right let's add it into our
6:14
flour mixture here right into that
6:22
hole now we're going to get it a good
6:25
start by using our blender here
6:29
just going to bring the flour into the
6:31
buttermilk and we're going to start
6:33
mixing till we get like a shaggy
6:37
dough we don't want to over mix we just
6:40
want to make sure that everything is
6:43
combined all right we've got a shaggy
6:46
dough just came together which means
6:49
it's not a solid dough here and we're
6:52
going to place it onto our work surface
6:54
now I'm going to take some of my
6:57
flour place it on your clean work
7:01
surface and we're going to place our
7:03
dough on
7:07
it and we're going to be done with the
7:10
tools flour your
7:13
hands we're just going to pat this into
7:16
a circle or a square whatever you want
7:21
we want to get eight biscuits out of
7:23
this
7:24
now I'm using a 3 and 1/2 inch dough
7:28
cutter the bigger the better now you're
7:31
going to push down do not twist if you
7:36
twist you're going to lock in those
7:37
layers and they won't puff up and make a
7:39
nice biscuit all right so just push down
7:42
and then come
7:44
up push
7:46
down come up
7:55
all right we're going to roll out the
7:56
rest of the dough and make the rest of
7:59
the biscuits now I have my oven
8:01
preheating to 450° we'll start doing
8:04
that i'm using a 12-in cast iron
8:08
skillet you can use
8:12
a you can use a 9 by13 if you want to do
8:15
that now you can either grease your
8:19
skillet or you can put butter in it if
8:22
you want to do that i'm using just some
8:23
butter shortening i'm going to rub that
8:26
all
8:28
in make sure you coat the sides and
8:34
everything all right pull the excess out
8:37
now this is just the excess dough want
8:40
to get three more
8:43
biscuits all
8:46
right take your
8:47
biscuits and line your pan with them i'm
8:51
going to put them right on the edge of
8:53
each
8:59
other all right let's add some flavor
9:01
i've got two tablespoons of melted
9:04
butter that we're going to slather onto
9:06
the top of these
9:08
biscuits just like that make them golden
9:19
brown what do y'all think let's bake
9:22
these up we're going to bake these in
9:24
our 450 degree oven for 30 to 35 minutes
9:29
till they're nice and golden brown while
9:32
the biscuits are cooking why not make a
9:34
delicious sausage gravy this recipe
9:37
comes out of my first cookbook Making
9:39
Home Cooking Simple Easy and Delicious
9:42
let's go we're going to cook up one
9:45
pound of Jimmy Dean sausage just fry it
9:48
up break it
9:50
up a lot of flavor in
9:55
there once the sausage is browned up and
9:58
no longer pink we're going to add in 13
10:01
cup of flour whatever you got
10:06
we'll sprinkle it across the
10:10
top we're going to stir this around get
10:13
the sausage nice and coated with the
10:15
flour we want to do this for about 1
10:17
minute that will cook the rawness out of
10:20
the flour you don't want that taste in
10:23
here get it nice and coated this will
10:25
help thicken up the
10:29
gravy okay now what we're going to do is
10:32
add our milk now you're gonna want about
10:34
three to four cups for this recipe i'm
10:36
going to put in one cup start stirring
10:38
that
10:41
in don't be messing up my altitude shirt
10:46
my brother Donald and his wife Donna
10:48
gave me this shirt when they went to
10:50
North Carolina and it says "Adjust your
10:52
altitude."
10:53
Say adjust your attitude i know do you
10:56
think they had a subliminal message in
10:58
there all right that's all in so let's
11:00
add another cup
11:06
and stir that
11:08
in all right another cup this will be
11:11
our third
11:13
cup now after you get the third cup in
11:16
start looking at it we want a thick
11:20
gravy we don't want it too loose
11:23
either we're going to add another half
11:25
cup i usually wind up with three and 1/2
11:28
cups this time I'm done with this it'll
11:32
thicken up once you take it off the heat
11:34
want to keep that in mind
11:36
too okay now we're gonna add some
11:40
flavor some
11:42
salt a good amount some black pepper a
11:47
good
11:49
amount there we go what do you think
11:52
that's good thomas is watching very
11:55
close
12:01
we got to give it some sage y I'm not
12:04
using the sausage that has sage in it so
12:06
we're going to put some in there just a
12:07
little bit we'll taste it of course we
12:10
are we're making it with love oh look at
12:14
that i'm on a high
12:16
heat check out my cat head
12:19
biscuits we're going to glisten these
12:22
with some extra butter
12:26
look at this you
12:33
guys look at that and there all those
12:37
layers oh look at that
12:45
gravy going
12:47
in what a perfect little vessel for
12:51
sausage gravy cat head biscuits
13:02
what are you putting on your cat head
13:04
biscuit all right you guys give me a
13:06
thumbs up on this one that gravy is
13:09
delicious make you some first cookbook
13:13
or you can find it on my recipe blog
13:15
both recipes here
13:17
kathern'splates.com all right you guys
13:20
i'll see y'all on the next episode bye
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