Nothing says Southern greater than these cat head biscuits with gravy. It’s definitely worth the effort to make these big biscuits if for no different motive than to see the response in your households faces while you deliver them to the desk. They arrive out of the oven tall, golden and tender simply ready to be topped with sausage gravy (and a fried egg).
The considered utilizing a pastry blender to include 10 tablespoons of chilly butter into 5 cups of flour appeared like quite a lot of work. I prepped the biscuit dough in my meals processor, pulsing the flour and butter collectively till it resembled very coarse cornmeal then drizzled within the buttermilk till the combination simply got here collectively. After turning the dough out onto a frivolously floured board for ending, I folded it in half, 4 occasions earlier than patting it out into the instructed 1-inch thickness. The folding resulted in stunning flaky layers that overrated right into a 2-inch-high biscuit throughout baking. My different suggestion is to style earlier than including the salt because of the variation in saltiness of each the sausage and bacon. I solely wanted 1/2 teaspoon of kosher salt to regulate for our tastes.
I served one-half of a biscuit coated with peppered sausage gravy and a slice of bacon topped with a fried egg for delicious do-it-yourself breakfast love!