Cat Head Biscuits with Sawmill Gravy

Indulge in the rustic charm of Southern cooking with these Cat Head Biscuits with Sawmill Gravy—a hearty and comforting classic that’s as satisfying as it is easy to prepare. These giant, fluffy biscuits, named for their “big as a cat's head” size, are made with buttermilk and cold, cubed butter for that signature tender, flaky texture. Paired with rich, peppery sawmill gravy made from browned breakfast sausage and thickened with a creamy milk base, this dish is the ultimate breakfast or brunch centerpiece. Ready in just 45 minutes and perfect for serving a crowd, this recipe is a celebration of bold flavors and traditional techniques. Whether you’re feeding a hungry family or craving a taste of Southern nostalgia, these biscuits smothered in homemade gravy are sure to deliver pure comfort in every bite.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 4 cups all-purpose flour
• 2 tablespoons baking powder
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup unsalted butter (cold and cubed)
• 1.5 cups buttermilk
• 0.25 cup all-purpose flour (for dusting)
• 1 pound breakfast sausage
• 0.25 cup all-purpose flour (for gravy)
• 3 cups whole milk
• 0.5 teaspoon salt
• 1 teaspoon black pepper

Directions

Step 1

Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt for the biscuits.

Step 3

Using a pastry cutter or your fingertips, work the cold, cubed butter into the flour mixture until it resembles coarse crumbs.

Step 4

Slowly add the buttermilk to the flour mixture, stirring just until the dough comes together. Be careful not to overmix.

Step 5

Turn the dough out onto a floured surface and gently knead it a few times to bring the mixture together. Pat the dough into a 1-inch-thick round.

Step 6

Use your hands or a large biscuit cutter to divide the dough into 8 equal portions. Place the portions onto the prepared baking sheet with at least 1 inch of space between them.

Step 7

Bake the biscuits for 13–15 minutes, or until they are golden brown and cooked through. Remove from the oven and set aside.

Step 8

While the biscuits bake, cook the breakfast sausage in a large skillet over medium heat, breaking it into small pieces with a wooden spoon as it browns. Cook until fully browned, about 7–8 minutes.

Step 9

Sprinkle the 1/4 cup of flour over the cooked sausage in the skillet and stir to coat the sausage in the flour. Cook for 1–2 minutes to remove the raw flour taste.

Step 10

Slowly pour in the milk, stirring constantly to combine. Bring the mixture to a simmer and cook, stirring frequently, until the gravy thickens, about 5–7 minutes.

Step 11

Season the gravy with salt and plenty of black pepper to taste. Remove from heat.

Step 12

Split the warm Cat Head Biscuits in half and ladle the sawmill gravy generously over the top. Serve immediately and enjoy!

Nutrition Facts

Serving size	(2382.2g)

Amount per serving	% Daily Value*
Calories	5941.1

Total Fat 368.2g	0%
Saturated Fat 190.7g	0%
Polyunsaturated Fat 1.5g
Cholesterol 923.3mg	0%
Sodium 10918.2mg	0%
Total Carbohydrate 500.5g	0%
Dietary Fiber 15.3g	0%
Total Sugars 66.9g
Protein 141.7g	0%

Vitamin D 512.4IU	0%
Calcium 1534.6mg	0%
Iron 29.7mg	0%
Potassium 3041.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.3%

Protein: 9.6%

Carbs: 34.0%