No, there's no cat in these biscuits; they've earned their name because of their size. This recipe is a riff on the Southern classic from Demetri's BBQ in Birmingham, AL.
Oxmoor House OCTOBER 2013
1. Preheat oven to 450°. Weigh or lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt) in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
2. Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to 1/2-inch thickness; cut with a 3 1/4-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 450° for 10 minutes or until golden.
3. Cook sausage in a large nonstick skillet over medium-high heat 10 minutes or until browned; stir to crumble. Remove from pan, and drain on paper towels. Add butter to drippings; cook until butter melts. Add onion; cook 12 minutes, stirring frequently. Stir in sausage, 2 cups milk, sage, 1/4 teaspoon salt, and pepper.
4. Combine 2 1/2 tablespoons flour and 1/4 cup milk, stirring with a whisk until well blended to form a slurry. Stir slurry into sausage mixture. Cook, stirring constantly, 3 minutes or until gravy is thick and bubbly. Cut biscuits in half. Spoon gravy evenly over biscuit halves.
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