When I first saw this recipe I did a double take. Cat Head biscuits! No actual cats were used in the making of this recipe. :) This is actually one I chose as part of the May 2010 Aussie/NZ recipe swap. My teammate is Crafty Lady 13 from Dalton, Ohio. She found the recipe in Deen Brother's Y'all Come Eat cookbook. The biscuits have this name because they are the size of a cat's head. I can tell you it was an attention getter at the dinner table though!
Cat Head Biscuits
3 cups self-rising flour**
1 1/2 cups buttermilk
2 TBSP butter or margarine, cut into pieces and softened
Preheat oven to 400 degrees. Spray baking sheet with cooking spray and set aside. In a medium bowl combine flour, buttermilk and butter just until the dough comes together. On a floured surface pat the dough into a 1 1/2 inch thick round. Cut the dough into 6 4-inch circles. (I only had a 3 inch cookie cutter - so mine were a bit smaller.) Transfer biscuits to baking sheet. Bake about 20-25 minutes or until golden brown.
**If you are like me and don't buy self-rising flour - it can be made at home. You will need:
1 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
Mix well and use for every 1 cup of self rising flour.
Sawmill Gravy
1 lb bulk sausage
4 1/2 TBSP flour
2 1/2 cups milk
salt and pepper to taste
In a large skillet brown sausage. Sprinkle flour over sausage and coat well. Gradually add milk and stir. Bring to a boil and stir until gravy is thickened. Add salt and pepper to taste.
Break open biscuits and spoon gravy generously over the top. Enjoy!
