'Cathead' Biscuits + Butcher Sausage Gravy

Cathead* Biscuits

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.

*Chef Warren's grandmother called these biscuits 'catheads', because of their 'meal size'.


Butcher Sausage Gravy

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.