Cat Head Biscuits With Sawmill Gravy

• Biscuits
• nonstick cooking spray
• 3 cups self-rising flour, plus additional for dusting
• 1 1/2 cups buttermilk
• 2 tablespoons unsalted butter, cut into pieces and softened
• Gravy
• 1 lb bulk breakfast sausage
• 4 1/2 tablespoons all-purpose flour
• 2 1/4 cups milk
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon salt

1. Preheat oven to 400u0b0F Lightly coat a baking sheet with cooking spray; set aside.
2. 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.
3. 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.
4. 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.

nonstick cooking spray, flour, buttermilk, unsalted butter, gravy, sausage, flour, milk, fresh ground black pepper, salt

Taken from www.food.com/recipe/cat-head-biscuits-with-sawmill-gravy-417206 (may not work)