Katie and I recently celebrated our four year anniversary. It’s hard to believe how fast time has gone!
We both have fond memories of our honeymoon in Tennessee. We were nestled away in a secluded cabin in the Smokey Mountains – far from cell phone signals and all the distractions that come with life.
We rarely left our cozy cabin, and chose to make all of our meals there so we could truly relax in our own little world.
We did venture out once for a breakfast at Grandmother’s Kitchen. It was a tiny little place with true country charm. The sign on the road read, “Golden Cathead Biscuits.” I had never heard of cathead biscuits, but I knew if it was on the sign, it had to be worth trying.
That’s when my love for sausage gravy and biscuits began!
This version uses frozen biscuits (for the sake of convenience), but you are free to make homemade biscuits if you want. And send some to me while you’re at it!
- 12 frozen biscuits (Mary B’s and Pillsbury are both acceptable)
- 1 lb fresh breakfast sausage (I use the Jimmy Dean kind in the tube shape)
- 2 tbs maple syrup
- 4 tbs butter
- 4 tbs flour
- 4 cups whole milk
- 1/2 tbs pepper
Begin by baking the biscuits according to the package directions. Immediately after the biscuits are in the oven, place sausage in a medium saucepan over medium-high heat and use a spoon to break it into pieces. Cook for 3 minutes, and then add maple syrup.
Cook an additional 3 minutes, and then move the sausage to one side of the pan. Add the butter to the other side and allow to melt. Stir in flour and allow to cook for about a minute. Remove pan from heat, and quickly whisk in milk. Return the pan to the hot burner and bring to a gentle boil while stirring frequently. Add pepper and continue stirring until thickened to a gravy consistencey and the biscuits are done.
You may split the biscuits or leave them whole. Scoop hot gravy over biscuits and enjoy!