Nope, not cathead. My biscuit game needs a little bit of work, but the sausage gravy was too good just to let this cook go to the wayside. These are now known as the Flatcathead Biscuits. I’ll put the recipe in, but until my biscuit game is on point – Let me emphasize the sausage gravy.
The Prep Table
I can’t talk MrsForensicBBQ into any of my recipes – ever – but when I mentioned cathead biscuits, she was completely and fully supportive. I think the funniest part of this recipe was me buying some Crisco and her saying “we had some”. Never did I think my healthy-eating wife had Crisco in the pantry, so I assumed wrong. She’ll tell you I naturally assume wrong, but that’s a different discussion.
Bowl of flour and work in the shortening. When she’s looking all cornmeal-y like, trickle in that buttermilk. Work it up until it’s well incorporated. (Hey, my lovely viewers – let me know WHEN I messed this up. I’m thinking it was at this point and I worked it too hard. Especially the following rolling pin)
The Process
Sprinkled the cutting board with a little flour and threw the dough ball on it and flattened her out with a rolling pin (Remember my request? Let me know where I screwed up!). Made 1/4″ thick rounds (with a cutter) and laid ’em out on a greased sheet. Topped them with little bit of an egg wash and threw ’em in the RecTeq for about 20 min.
Only twenty minutes? Sure, I can get that sausage gravy done in that time… let’s get it at.
Brown up a pound of sausage. Naturally, I used a “HOT” flavored sausage, which never is really hot, but has a little bit more flavor in my opinion. Really break up that sausage, but at least get it browned and ready for the next stage. When she’s good and ready, add in the butter, garlic, flour, and pepper and mix it all in. Really let all that cook up and get all that goodness that wants to stick to the pan in there.
Go ahead and slowly add that milk while keep her stirring. I did a 1/2 cup at a time and made sure I kept the mix moving. Once you got your 3 Cups in, make sure that mix is going good. This whole process was damn near the 20 minutes that it took them biscuits to biscuit, so let’s go get them out of the RecTeq.
Didn’t know I was making crackers. I’m like, “No way is this the biscuit – but they were cooked through, this was my result. The gravy was thick, tasty and smelling good.. it’s just this disappointing flat-ass biscuit. Flavors are there, let’s get at it.
The Result
So yeah, we ain’t going to waste the cook because dough missed squat day at the gym. She was flat, but we know the flavor was there. Some heavy ladling of gravy atop the biscuits, and yeah.. this was the un-heart-healthy recipe I was looking for this weekend morning. It was familiar, it was delicious, it worked. It really worked. I’m hoping I can re-biscuit by the time it goes live, but it’s a damn Southern staple, my biscuit game NEEDS to improve. That’s what cooking is, get better at making good.
The Recipe
Flathead Biscuits and Sausage Gravy
Ingredients
Flathead Biscuits
- 2 Cups Flour self-rising
- 1 Tbsp Shortening Crisco
- 1 Cup Buttermilk
- 1 pinch Salt
Sausage Gravy
- 1 Lb Pork Sausage
- 2 Tbsp Butter
- 1/3 Cup Flour AP
- 3 Cups Milk
- 1/4 Tsp Garlic Powder
- 2 Tsp Black Pepper
- 1/2 Tsp Salt
Instructions
Catheads
- With all that flour in a bowl work in the shortening until it’s almost like a corn meal consistency. Pour in the buttermilk and stir it all up until makes a ball in the bowl. Flour a cutting board and roll it out until about a 1/4" thick. I had some sort of round metal appliance I used to cut circles, but do your thing.
- Pam-spray your bakign sheet and throw in the RecTeq at 400F for about 15 to 20min. I did whip an egg and brushed the top, but not entirely sure if it was necessary.
- *Read the whole post.. This didn't supply the biscuits I wanted, and I have to work at it. Full disclosure, we do honesty here 🙂
Sausage Gravy
- Get a large skillet fired up over medium and brown the sausage for a good 10 minutes. Really try breaking down the sausage bits as best ya can. When she's browned up in small sausage-y bits, we'll be ready to go get the rest added in.
- Throw the butter in there and melt her down. Sprinkle in the flour, garlic, and pepper stir it up until all that goodness is soaked up. I had some stubborn sticking to the pan, but work it all in.. you don't want to lose the flavor. Keep a steady stir for few minutes before adding the milk.
- We're going to trickle in that milk. I did about a 1/2 cup at a time, all the while stirring it up. She'll take a good 5 minutes to thicken up, but this is where the result pops, so don't rush it. Hit it with a little salt, if you wish and if it's a bit thick, sprinkle in a little more milk until it's to your desired consistency.
- Skillet has that hot gravy, your biscuits are warm – ladle that gravy on top and eat it up!