Cat Head Biscuits With Sawmill Gravy

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• nonstick cooking spray
• 3 cups self-rising flour, plus additional for dusting
• 1 1/2 cups buttermilk
• 2 tablespoons unsalted butter, cut into pieces and softened
• 1 lb bulk breakfast sausage
• 4 1/2 tablespoons all-purpose flour
• 2 1/4 cups milk
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon salt

Recipe

• 1 preheat oven to 400°f lightly coat a baking sheet with cooking spray; set aside.
• 2 for the biscuits, in a medium bowl, gently stir together the 3 cups flour, the buttermilk, and butter until the dough just comes together. on a floured surface, pat the dough into a 1 1/2-inch-thick round. cut the dough into six 4-inch circles; transfer to the baking sheet. bake about 25 mintues or until golden brown.
• 3 for the gravy, in a large skillet, cook the sausage over medium heat until brown, breaking meat up with a fork as it cooks. using a slotted spoon, transfer sausage to a paper towel-lined plate to drain. pour off all but 2 tablespoons fat from the skillet.
• 4 heat the remaining fat over medium heat and whisk in the 4 1/2 tablespoons flour; cook and stir for 2 minutes. slowly whisk in the milk; increase heat to medium-high and simmer about 3 minutes or until thickened. stir in the sausage, pepper, and salt. to serve, split the biscuits and top with generous spoonfuls of gravy.