Step By Step Instructions:

Granny’s Sausage Gravy, & Homemade Carolina Cathead Biscuits 

→Skip instructions, I’m a pro!

This recipe is for you, Grandma Rose. I love you and miss you every single day of my life. You taught me how to be a lady, how to love those around me,how to cook, and to treat others the way I wish to be treated. You were one of the greatest loves of my life. RIP.

To Make Sausage Gravy: 

1. Using a deep dish frying pan, over a medium high stove, cook the 1 lb of sausage until brown, and no longer pink

 


2. Use a wooden spoon to crumble up the meat and spread out over bottom of pan

3. Once the meat is cooked through, sprinkle the flour over the sausage and stir to combine, & lower the heat a little bit



4. Once the meat is cooked through, sprinkle the flour over the sausage and stir to combine, & lower the heat a little bit

 


5. Pour 1 Cup of milk over the mixture & sprinkle w/ a dash of salt, stir to combine, and let simmer for about 2 minutes & stir again

6. Add in another cup of milk and stir, then simmer again for another 2 minutes, and stir again (You don’t want it to sit for too long or it will get a film on the top.) This is where I grind some fresh pepper over top, (and red pepper flakes), but both are optional and up to you 🙂

 


7. Stir again, and add in the last ¼ cup of milk, and stir (you should start to feel the gravy forming a thick consistency)

8. Taste the gravy throughout the process so you know if you need more salt and pepper

9. Stir on again off again, until gravy is at your desired consistency. Taste the gravy and adjust seasonings to your liking


 

To Make Carolina Cathead Biscuits: 

Makes 11 normal size biscuits (or 6 gigantic Cathead biscuits)

(While the gravy is simmering on the stove, you can make the biscuits, or you can make them ahead of time)

1. Take 1 stick of butter, slice in half lengthwise, then cut each half lengthwise again, and then dice those into tiny cubes, place back into the fridge to keep cool while you prep the other ingredients

 


2. Make sure oven is set to 375 (Set racks so you can put your pan w/ biscuits in the middle of the oven) Set aside a foil lined baking sheet, and measure out all of the other ingredients 

3. In a large mixing bowl, add in both kinds of flour, salt, and baking powder, and mix gently (you can sift these as well if you like)

 



4. Add in the small piece of butter one at a time (The Cathead cookbook suggests Snapping the butter into the bowl, just like you would snap you fingers!) 

5. Once all butter has been added to the bowl, add in the buttermilk and stir gently (DO NOT OVERMIX)

 


6. The mixture will not be wet, and there will be a little flour at the bottom of the bowl, this is ok, and what you want

7. Form biscuits with a medium spoon or ice cream scoop, and place them on the baking sheet (you want them close together, not far apart, so they back up and not out)

 



8.The biscuits should be placed on the middle rack in the oven, and should take between 20-25 minutes to cook 

9. Make sure to set a timer!

 

To Make Sausage Gravy & Biscuit Plates: 

– Grab a biscuit, slice in half, place on a plate, and smother with homemade sausage gravy! 

– Enjoy!!! 

 

I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making Granny’s Sausage Gravy w/ Homemade Carolina Cathead Biscuits 🙂

 

 

Don’t need step by step instructions?

Here is what you do:
INGREDIENTS:

  • 2 1/4 Cups Milk  
  • 1 LB Breakfast Sausage 
  • 1/4 Cup AP Flour 
  • Salt & Pepper (to taste)
  • 2 1/2 Cups AP Flour 
  • 2 1/2 Cups Cake Flour 
  • 3/4 t salt 
  • 1 Butter Stick (8T), cut/cubed/chilled
  • 2 Cups Whole Buttermilk  

 

DIRECTIONS:

Set oven to 375

1. Over a medium high stove, cook 1 lb of sausage until brown, and no longer pink. Use a wooden spoon to crumble up the meat and spread out over bottom of pan

2. Once the meat is cooked through, sprinkle the flour over the sausage and stir to combine, & lower the heat a little bit

3. Pour 1 Cup of milk over the mixture & sprinkle w/ a dash of salt, stir to combine, and let simmer for about 2 minutes & stir again

4. Add in another cup of milk and stir, then simmer again for another 2 minutes, and stir again. This is where I grind some fresh pepper over top, but it’s up to you 🙂

5. Stir again and add in the last ¼ cup of milk, and stir (you should start to feel the gravy forming a thick consistency). Taste the gravy throughout the process so you know if you need more salt and pepper

6. Keep gravy on a low temperature setting while you make the biscuits, and stir often to prevent a film from forming on top 

7. Combine dry ingredients for the biscuits in a large bowl and mix 

8. Add in the chilled/cubed butter piece by piece, or snap into the bowl 

9. Fold in the buttermilk, and do not overmix 

10. Scoop desired size biscuits onto foil lined baking sheet

11. Cook time will vary depending on biscuit sizes 

12. Remove biscuits from oven, let cool for a few minutes, and stir the gravy 

How I build Mine: Gently slice a biscuit in half, place on a plate, smother it with gravy, and enjoy!!!

 


Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making Granny’s Sausage Gravy & Homemade Carolina Cathead Biscuits 🙂

Click HERE to read the blog entry dedicated to my Grandmother and her gravy legacy!