GoNOLA Recipe of the Week: Cochon Butcher’s ‘Cathead’ Biscuits + Gravy

by Amanda Raborn on February 10, 2013

in Food, Recipes

A classic brunch favorite of mine has always been biscuits and gravy and the dish gets even better when the chef calls them ‘Cathead’ biscuits because of their meal size.  This distinct southern dish emerged after the American War of Independence because food was in short supply, and man did they make good use of what they had. Now as the idea has evolved, many have spiced it up a bit. One of those being Cochon Butcher and let me tell you, they did it just right.

Cathead Biscuits

Ingredients

new orleans food

4 cups all purpose flour (White Lilly preferred)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup lard, cold
1 cup buttermilk

Method:
Combine flour, baking powder, baking soda + salt.
Cut in cold lard until cornmeal consistency.
Add buttermilk + gently work it until soft dough forms.
Roll dough out to about 1/2 inch thickness; cut with a large biscuit cutter (about 3 inch diameter) or to desired width.
Intent the middle of each biscuit with thumb.
Place biscuits in baking sheet, 1/4 inch apart.
Bake at 400 degrees for about 10 to 12 minutes or until golden brown.
Serve hot.

Butcher Sausage Gravy

Ingredients
1/2 pound Butcher fresh or fennel sausage, uncased
1/4 cup all purpose flour
1 cup cream
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
Crystal hot sauce to taste

Method:
In a large cast iron skillet or a heavy gauge pot brown sausage until well rendered.
Add flour + stir for about 3 minutes until a light roux forms.
Slowly add milk + cream, continue stirring.
Bring to a simmer.
Add salt + pepper.
Season with hot sauce.
Serve over biscuits.

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