Cat Head Biscuits And Sausage Gravy-ci I Made It

Cat Head Biscuits And Sausage Gravy-ci

pointsevenout 13 years ago
Recipe by Keni: Cat Head Biscuits And Sausage Gravy Ci/saved
Good biscuit. Got an inch rise out of them. Probably could have used 2Tbsp more butter to cut into the dough and maybe a touch more salt. Otherwise came out to spec. Browned up nicely in 20 minutes. Didn't have to turn the convection fan on.
Used powdered buttermilk out of necessity and adjusted liquid to compensate.
I just don't like drop biscuits. Made some 3" cut biscuits for you.
Just made the biscuits, no gravy. Made 15 biscuits.
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mommyluvs2cook 13 years ago said:

I've had this one saved for a while. Nice browning on those biscuits!

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keni 13 years ago said:

Oh, I'm so pleased to know they do well, cut, too! Thanks P7! What a lovely photo.

And, yup, you're right about the salt.... especially if you don't use 'em for sausage gravy. If you do, the salt in the gravy's prolly gonna help...it's funny, I usually say "salt to taste", but biscuits need salt, so I put the measurement, this time, afraid if I didn't, most wouldn't put enough in.... they'd think 1t seemed like a lot, ya know? :-)

As always, I appreciate the review and love the photo!

I saw you makin' all these biscuits and I thought "Oh, *phew*, I'm safe.... he won't try mine since it's written as a drop".... glad I didn't know they were on the chopping block. I'da been nervous!!!

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frankieanne 13 years ago said:

Wow, those are gorgeous, pso.
Just a heads up - your link on the recipe that should come back here goes to the recipe. :)

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pointsevenout 13 years ago said:

It's always something! I tell ya, I'm nearing in on 60.

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mommyluvs2cook 13 years ago said:

I lied, I didn't have this one saved for some reason, I just checked. I do remember seeing it and liking it though, and it's saved now!

Lol Keni your too funny! Points is very intimidating ;) It's good to have an honest opinion though, and I am really trying to do that with my reviews more. It's really hard though, sometimes I feel bad!

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mrpiggy 13 years ago said:

Those look great, Points. I attempted to make biscuits a couple weeks ago. I think for now I better stick with the stuff that comes in a tube. What came out of my oven didnt deserve to be called a biscuit. Well, I guess it coulda been a doggie biscuit. :O

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frankieanne 13 years ago said:

Augh, I gotta make some biscuits! Did you use a recipe from here, MrP?

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mrpiggy 13 years ago said:

Yeh I did. It was one that several of you made. The one with whipped cream. I know I did something wrong. They were real flat and tasted like flour. Someone told me that I prolly over mixed it. I will have to try again................

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frankieanne 13 years ago said:

You might do better to try the recipe PSO put here as you can make them as a drop biscuit. Give you a chance to try out some cast iron cooking, too. :)

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mrpiggy 13 years ago said:

I thought about trying this recipe. But how does one know when its mixed enough?

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pointsevenout 13 years ago said:

Biscuits are about feel-a-vision. And failure is the best teacher for getting the technique right. Not enough kneading or stirring will leave the biscuit crumbly. It won't trap enough carbon dioxide because the gluten strands are not activated enough to do so and won't rise that much at all. Too much kneading or stirring will make the biscuit tough and won't rise much because the gluten strands are too strong and the carbon dioxide won't overcome them. Eight to ten kneads seems to make the biscuits turn out just right (sounds like a little piggy story). The more you fail, the closer you are coming to getting the recipe just right. One caveat: not all biscuit recipes are created equal. Some just don't cut the butter(mustard) as far as getting the best rise out of the dough. That's the reason I've been going through a lot of biscuit recipes. I like a good biscuit recipe to yield at least an inch rise over the pre-baked dough. That makes the biscuit light and fluffy. I still make the same recipe a couple four different ways and times to try to get the best rise I can.
The right amount of moisture in the recipe is critical. Not enough will leave crumbly biscuits and the dough won't hold together when squeezed. Too much moisture will leave a sticky mess and won't bake out the moisture in time. It will leave the biscuit doughy. When squozen? the dough should clump together and not fall apart when lightly touched.
Pour half to three quarters of the recipe's liquid into the flour and fluff it in with a fork by dragging the flour from the outside edges of the bowl to the middle to incorporate the liquid. The bowl will start to clean itself and release from the edges of the bowl and clump together. Add a little more liquid as needed to make the dough come together but not enough to make it come together in a solid ball or mass. It should still appear a little crumbly but start cleaning the side and bottom of the bowl. Pour it out on a floured surface and you will need to knead it 3 to 4 times to make the dough start to hold together in a single mass. Three to four more kneads are needed to start to activate the gluten. Pat or roll out the dough to the required thickness and cut.
Minimal touching of the dough is best to keep the shortening from melting. Work quickly. A hot oven is also critical. If you run across a recipe that calls for a anything under a 400 degree oven IMHO there will be rising trouble.
If you're doing drop biscuits the same applies. But add just enough liquid for the dough to become a sticky mass. Too little stirring yields a crumbly no rise biscuit. Too much stirring yields a tough no rise biscuit.
Trust your feel-a-vision. The more times you fail, the better and closer you are coming to the proper technique in biscuit making.

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mrpiggy 13 years ago said:

Thank you for this info Points. I will try this. If somewhat successful I will report back. Actually I will report back to get input of what may have went wrong, Thanks again

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frankieanne 13 years ago said:

That's a wonderful amount of biscuit-y information, pso. Thanks so much.

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lovebreezy 13 years ago said:

Kudos for your information and kindness to Points.

So, tell me--what is your user name? I always thought it was Points Even Out but I see you are also called Point Seven Out--either one makes sense to me. Just wondering what your original intention was/is.

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pointsevenout 13 years ago said:

I'll answer to either. I understand the confusion. PSO is OK too and Pointy. I know you're talking about or to me. Originally it is a combination of two phrases in casino craps that the stick man calls out during a crap game. The shooter either throws the number they are shooting for or they throw a seven after establishing their number. On those occasions the stick man will call out either POINT - or - SEVEN OUT.

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