Biscuits & Gravy

Biscuits and Gravy have always been a favorite of my husband. I do not think that I had ever heard of this dish until I met my husband. I remember always thinking that it did not look very appetizing. Well, since moving out to the mid-west (where you can buy biscuits and gravy at McDonalds) it has also become one of my favorites. Over the last few months I have made it a few times and it has turned out great! Even our 6 year old is warming up to it. Our youngest two still prefer their biscuits with butter and honey.

Gravy

• 1/4 a pound Breakfast Sausage
• Sausage drippings or butter
• 2 Tablespoons Flour
• 1 cup Whole Milk
• Salt
• Pepper
• 
  

Cook up the sausage according to the instruction, in a frying pan (when making this recipe I usually make up the whole pound of sausage to get all the drippings of grease that i can, and then just freeze what I do not use for pizza toppings). When cooked, scoop out the sausage from the pan leaving behind the grease.

Pour grease out of the skillet into a separate bowl, adding back only what you want to use to make the gravy. For one to two people, use about 3 Tablespoons grease. If you do not have enough grease use butter in its place. Over low to medium-low heat, add about 3 Tablespoons of flour to the grease/butter mixture (if making a bigger batch and you used more grease/butter add more flour) whisk immediately. You want your mixture smooth but stirable. If it is too lumpy just add some more grease/butter. You want to find a good balance between the four and the grease.

Keep stirring with the whisk and allow the mixture to brown for a few minutes. As you whisk, scrape the bottom of the pan bringing anything from the bottom of the pan up as you stir.

After 2-3 minutes, whisking constantly, pour in about a cup of milk (more if you are making a bigger batch). If the mixture is dry, lumpy or pasty, add in more milk - again, drawing a balanced mixture. At this point I like to add back the ground sausage meat. The next important part is to add salt and pepper to taste. Let the gravy fully warm over low heat, stirring occasionally. Cut biscuits in half and pour the gravy on top. Enjoy!

When learning how to make biscuits and gravy I found The Pioneer Woman's post on biscuits and gravy very helpful! I am a visual learner and she provides step by step pictures that were very helpful to me.

Angel Biscuits

I have tried several biscuit recipes trying to find one that was light and fluffy. This one came the closest. The other wonderful thing about this recipe is that you make it up the night before and store it in the refrigerator over night. Anything to cut down on the morning breakfast rush is a plus in my book. When making this for my family, I cut this recipe in half.

1/2 cup warm water

4 teaspoons yeast

5 cups flour

2 tablespoons sugar

2 1/2 teaspoons salt

1 tablespoon baking powder

1 teaspoon baking soda

1 cup butter, melted and cooled

2 cup butter milk

In a small bowl sprinkle yeast in warm water. Let stand 5 minutes. In a large bowl mix flour, sugar, salt, baking powder, and baking soda. Add remaining ingredients including yeast. Stir until all mixed together. Cover bowl with plastic wrap. Refrigerate at lease 2 hours or overnight. Preheat oven to 425 degrees. Pinch dough into 24 balls (I use a cookie/ice cream scoop). Place them on two baking sheets just touching each other. Bake until just golden brown about 14-20 minutes.