Sawmill Gravy With Cathead Biscuits Food

SAWMILL GRAVY

Steps:

• Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.

CATHEAD BISCUITS

Steps:

• Mix dry ingredients and sift into mixing bowl, then cut in lard or crisco until the mixture resembles a coarse meal.
• Stir in buttermilk until it is incorporated with the flour mixture. The dough will be kind of wet and very sticky.
• Flour your hands and turn the dough out onto a lightly floured surface. Roll the dough in the flour just enough to make it handleable - you don't want it to stick to your hands too much, but don't work in too much extra flour either or the biscuits will be heavy and taste of raw flour.
• For each biscuit, pinch off a piece of dough about the size of a large egg or a small lemon and pat out in the ungreased pan with your hands. You don't want it to be really flat, just pat it down a bit so it's relatively biscuit-shaped and about 1 inch high.
• Bake at 475 degrees for 10 to 12 minutes until the tops are golden brown. Keep your eye on them while they're in the oven so they don't burn.
• Brush tops of biscuits with melted butter, if desired.

SAWMILL GRAVY WITHOUT SAUSAGE

Steps:

• Melt butter in a 4-quart pot or cast iron skillet over medium heat. Stir in flour until a paste forms. Cook, stirring constantly, until flour is a light golden color, 5 to 10 minutes. Add milk, whisking vigorously. Season with pepper, salt, sage, garlic powder, and onion powder. Cook until thickened but not boiling, about 5 minutes.

KITTENCAL'S SAUSAGE SAWMILL GRAVY (WITH BISCUITS)

Steps:

• Cook the sausage meat with onion (if using) in a large skillet over medium heat until sausage meat no longer pink; drain fat.
• Add in crushed red pepper flakes and cook stirring until the meat is lightly browned (about 12-15 minutes, the meat must be browned).
• Stir in 1/4 cup plus 2 teaspoon flour into the skillet and mix until dissolved with the meat (about 2 minutes).
• Add in the cream and Worcestershire sauce; cook over medium-low heat until thickened and bubbly (about 5 minutes).
• Add in salt and ground black pepper.
• Serve over biscuits.

WHITE SAWMILL GRAVY

Steps:

• Brown sausage in a large skillet over medium heat.
• Stir in margarine until well blended; add flour and stir until mixture is thick. Reduce heat to medium heat and slowly add milk, stirring constantly, until mixture is thick and bubbly.
• Sprinkle with salt and pepper.
• Serve over warm biscuits.

SAWMILL GRAVY

Steps:

• Cook sausage in a large skillet over medium heat, crumbling and cooking until no longer pink.
• Remove sausage and wipe skillet.
• Melt butter in same skillet over low heat.
• Whisk in flour and stir until smooth, about 1 minute.
• Whisk in milk gradually and cook, stirring constantly until thickend and bubbly (about 12 minutes).
• Stir in sausage, salt, pepper, and Italian seasoning if desired.

REAL, "DOWN HOME" SOUTHERN COUNTRY BISCUITS AND GRAVY:

Steps:

• FOR THE BISCUITS:.
• Wash Hands.
• Sift flour into a medium or large mixing bowl. Shake the bowl side-to-side lightly to even out the flour.
• Beat the eggs slightly to blend yolks and whites.
• Combine oil and egg with half the buttermilk and pour into the flour. Mix thoroughly with a large spoon or fork, or use your hand to squeeze the dough through your fingers, until the dough is well blended.
• Add the remaining buttermilk, a little at a time, blending into the dough after each addition, until the right consistency is achieved.
• The dough should be just firm enough to form into balls but light enough to slump slightly when placed onto the baking sheet. Experience will enable you to tell from the feel of the dough. If dough is too light, add flour, 1 tablespoon at a time, mixing thoroughly each time, until the dough is the right consistency. If dough is too dense (stiff), add buttermilk, 1 tablespoon at a time, blending well into the dough after each addition, until the dough is the right consistency.
• Clean the dough off your hands, then rinse and dry them. Flour the palms and fingers of both hands to prevent the dough from sticking to them.
• Pinch off a handful of dough roughly 2/3 the size you want your biscuits to be and roll it between your hands in a circular motion, using just enough pressure to form a ball. Shaping the dough will flour the outside of the biscuit.
• Place the ball of dough onto an ungreased baking sheet and press down with fingers just enough to flatten the dough slightly and form the biscuit shape. Repeat, flouring hands after each dough ball is formed and placing biscuits about 1/2-inch to 3/4-inch apart, until all the dough is used up.
• Cathead Biscuits.
• For cathead biscuits, use about half again as much dough for each biscuit as you would use for regular size biscuits, leaving them thicker than for regular biscuits. Place cat-head biscuits about 3/4-inch apart on the baking sheet.
• Place the pan of biscuits as close to the vertical center of the preheated 350-degree oven as your rack guides will allow and bake for 20-30 minutes. Check biscuits after 20 minutes and periodically thereafter until done. Biscuits will be done when the tops are golden brown. Cathead biscuits will take longer to bake. The lower edges of the biscuits may be slightly lighter than the center.
• Remove biscuits from oven when done. Serve hot.
• Makes 8 to 10 biscuits, or 4 to 5 cathead biscuits.
• FOR THE GRAVY.
• Mix evaporated milk and water and set aside within reach.
• In a large, cast iron skillet, combine oil (or meat fat), flour, salt, and pepper.
• Over medium-high heat, stir in flour until blended with oil. With a fork, tines flat against the skillet's bottom, stir the mixture constantly, using a back-and-forth motion, until it begins to brown very slightly. Do not allow the flour to scorch or burn.
• When flour has browned slightly, pour in milk, all at once, stirring constantly.
• Continue to stir, scraping the bottom of the skillet as you stir, in the manner previously described, to keep flour and milk from scorching and to keep lumps from forming. Bring to a boil, stirring constantly.
• As soon as the mixture boils, marked by a sudden foaming up of the mixture, reduce heat to medium so that mixture simmers but does not boil over. Briefly lift pan from heat if necessary to keep contents from boiling over. Don't forget to use a pot holder to avoid being burned.
• Continue to stir vigorously, as described above, until gravy achieves desired thickness, usually within a minute or two after boiling. When the gravy is the desired thickness, immediately remove from heat. Serve from the skillet or pour into a serving bowl.
• Add additional salt and pepper if needed.
• Serves 4.

SAWMILL GRAVY WITH CATHEAD BISCUITS

Steps:

• 1. For gravy: Make sausage into patties and fry in moderately hot skillet until brown and cooked done. Put sausage patties on paper towels to drain grease. Use about half of the grease in the skillet to make gravy. Add flour and brown flour in grease stirring constantly. Add about 1 1/2 cups of milk and enough water to make gravy as thin as you like. Break up about 4 of the cooked sausage patties and crumble in the gravy. Salt and pepper to taste. Serve over hot biscuits.
• 2. For biscuits: Sift and mix dry ingredients then blend with lard. Add buttermilk. For each biscuit, pinch off a portion of dough the shape of a large egg and pat out with your hands. Bake in a 350* wood stove about 10 minutes or in an electric or gas stove at 475*.

BUTTERMILK CATHEAD BISCUITS

Steps:

• Preheat the oven to 450°.
• In a mixing bowl, combine the flour, salt, baking soda, and baking powder.
• Cut in the shortening, using your fingers or a pastry cutter, until the flour mixture has the consistency of course-ground cornmeal.
• Make a well in the center of the dry mixture and add the buttermilk.
• Stir the mixture until the buttermilk is fully incorporated.
• Turn the dough out onto a lightly floured surface and knead carefully a couple of times.
• To make the biscuits, pinch off a 3-inch ball of dough and mold a slightly rounded ball.
• Place the biscuits onto an ungreased baking pan.
• Bake for 15-18 minutes, or until the tops of the biscuits turn a light golden brown.
• Remove from the oven and brush with melted butter.

CAT HEAD BISCUITS WITH SAWMILL GRAVY

Steps:

• Preheat oven to 400°F Lightly coat a baking sheet with cooking spray; set aside.
• For the biscuits, in a medium bowl, gently stir together the 3 cups flour, the buttermilk, and butter until the dough just comes together. On a floured surface, pat the dough into a 1 1/2-inch-thick round. cut the dough into six 4-inch circles; transfer to the baking sheet. Bake about 25 mintues or until golden brown.
• For the gravy, in a large skillet, cook the sausage over medium heat until brown, breaking meat up with a fork as it cooks. Using a slotted spoon, transfer sausage to a paper towel-lined plate to drain. Pour off all but 2 tablespoons fat from the skillet.
• Heat the remaining fat over medium heat and whisk in the 4 1/2 tablespoons flour; cook and stir for 2 minutes. Slowly whisk in the milk; increase heat to medium-high and simmer about 3 minutes or until thickened. Stir in the sausage, pepper, and salt. To serve, split the biscuits and top with generous spoonfuls of gravy.