Southern Cathead Biscuits with Sausage Gravy – Easy Breakfast Recipe

Warm, fluffy Cathead Biscuits smothered in rich sausage gravy 🤍 A true Southern comfort classic!
👉 Get the full recipe here: https://robinandwillow.com/2025/09/18/southern-cathead-biscuits-with-sausage-gravy/

The minute that first fall chill hits, I’m making big fat cat head biscuits and sausage gravy, just like my grandma made. It’s the kind of breakfast that brings everyone to the table, and it’s easier than you’d think. Start by grating one frozen stick of butter straight into your self-rising flour. Use the back of a fork to cut it in gently, working until the mixture looks nice and crumbly like damp sand. Make a well in the center and slowly pour in cold buttermilk, a little at a time. [Music] Stir soft and easy, just enough to bring the batter together. Don’t overwork it. It’s not going to turn into a big old dough ball. The dough shouldn’t be too dry and it shouldn’t be too wet. So, as soon as it comes together, just stop stirring. With flowered hands, portion the dough into eight balls. Just eyeball it. Each one should be a little smaller than a baseball. Loosely shape them and tuck them into a grease skillet or pan. I use baking grease for extra flavor just like my grandma did, but butter works great, too. They should be touching nice and snug in the pan. Brush the tops with melted butter and butter or buttermilk and pop those into a 450° oven for about 15 minutes. Once they’re out, they’ll be piping hot, so wrap them in a clean towel and tuck them into a warming pan to keep them cozy till serving time. Let’s make the gravy. Now, there’s two ways to do this. Sausage, onion for deeper British pub style flavor, or classic southern with no onion or broth. Brown the onions and set them aside. Add sausage and cook until brown. Stir the onions back in. If you’re using them, then sprinkle with flour all over the mixture. Cook 1 to 2 minutes to lose the raw flour taste. You’ll gradually pour in whole milk and broth if you’re using broth, stirring the whole time. Let it simmer until the gravy thickens. Then season into taste with salt and pepper and serve. [Music] Slide a sunny side egg on there and it’s downright delicious. Those big biscuits make excellent breakfast sandwiches the next day. Split one and fry it until crisp. Top with maple syrup, eggs, butter, and more warm maple syrup. Now, the full recipe details are on my blog. Hey, if you like this video, please smash that like button and hit subscribe. It really does help out my little channel. Thanks for watching everyone. Enjoy.