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Robin Ward

Southern Cathead Biscuits with Sausage Gravy

Fluffy, golden cathead biscuits with rich, creamy sausage gravy — easy to make and a family favorite for hearty breakfasts or satisfying dinners.
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Prep Time 30 minutes
Cook Time 50 minutes
Servings: 8
Course: #brunch, #sidedish, Bread, Breakfast, sauce
Cuisine: #AmericanHome-Style, #Southern-American
Ingredients Equipment Method Notes

Ingredients
  

For the cathead biscuits:
  • 4 cups White Lily self-rising flour
  • ½ cup cold unsalted butter (plus 2 Tbsp melted for brushing on the tops) (Tip: I like to freeze the butter first — it makes grating a breeze, and that extra‑cold butter is the secret to tall, fluffy biscuits.)
  • 2 cups cold whole buttermilk
Sausage Gravy – Two Ways: Classic or With Onion
  • 1 lb, ground breakfast pork sausage
  • 1 medium yellow onion, chopped (Leave out for the traditional sausage gravy version.)
  • ¼ all-purpose flour
  • 2 cups whole milk (plus up to ½ cup more if needed)
  • ½ cup chicken broth (Leave out for the traditional sausage gravy version.)
  • 2 Tbs unsalted butter
  • salt and black pepper to taste
  • optional tiny pinch of dried sage or thyme (Optional — add a tiny pinch of dried sage or thyme only for the sausage and onion gravy version; not used in the classic version. I rarely add it.)

Equipment

  • 12-inch cast-iron skillet *See helpful equipment options in blog

Method
 

Make the cathead biscuits:
  1. Preheat the oven to 450°F and lightly grease a 12-inch cast iron skillet or metal cake pan. Set aside.
  2. Measure the flour by spooning the flour into a dry measuring cup and leveling it off with the back of a butter knife. Add the flour to a large bowl.
  3. Grate the cold butter into the flour by using a box grater, then use a fork to gently stir and press it in with the back of the fork. Or, cut the cold butter into the flour with a pastry blender until the pieces are about the size of an English pea.
  4. Pour the buttermilk into the flour mixture and stir just until it is all combined. Don't over-mix. Use floured hands to portion the dough out into 8 equal pieces. Loosely form them into a round shape and place them in the prepared skillet. They should be touching. Don't stress too much about how they look. Brush the tops with the additional melted butter.
  5. Bake for 30 to 35 minutes or until golden brown. Brush with even more melted butter, if desired. Serve warm.
Gravy Instructions (Classic & Sausage‑Onion Versions)
  1. (If making the sausage‑onion gravy version) In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onions and cook, stirring every so often, until they’re soft and golden — about 10 to 15 minutes. If the onions start to stick or brown too quickly, stir in 2-3 tablespoons of water to keep them from burning.
  2. (Classic sausage gravy — start here. For the sausage‑onion gravy version, this is Step 2 after browning the onions.) For the sausage‑onion version, remove the browned onions from the skillet and set them aside. Add the sausage to the skillet and cook over medium heat, breaking it into crumbles as it browns. Keep cooking until there’s no pink left. Stir the onions back in if you removed them.
  3. Make the roux: Sprinkle the flour evenly over the sausage mixture. Stir well so the flour coats everything, then cook for 1–2 minutes to get rid of the raw flour taste.
  4. If using chicken broth, slowly pour it into the skillet first, stirring as you go. Once it’s fully blended, gradually add the milk, stirring well after each addition. Reduce the heat to a gentle simmer and cook, stirring often, until the gravy thickens.
    For a thicker gravy, use about 2 cups of milk in total.
    For a thinner gravy, add a little more milk until it reaches your preferred consistency. This gravy will thicken as it sits, so it’s best served immediately. If it starts to get thick, stirring in some additional milk will help. 
  5. Season and serve: Add salt and plenty of black pepper to taste. If you’re making the sausage‑onion gravy version, a tiny pinch of dried sage or thyme adds a cozy touch — totally optional, and I rarely do this myself. Spoon generously over warm cathead biscuits and serve right away.

Notes

Don’t rush the gravy—low heat and a steady whisk or stir keeps it creamy, not greasy. Your biscuits will thank you.