Friday, April 16, 2010

Sausage gravy and biscuits

One of my son's (and mine) favorite breakfasts! Easy to make and well worth it.

For the gravy I brown and crubmle a 1lb. roll of sausage. I always make this in one of my cast iron skillets. When that is browned I add 1 stick of butter and pour milk into the skillet to reach the bottom of the pour nub indents on the sides and simmer. I dissolve several tablespoons of corn starch into cold water and add to the gravy till it's the desired thickness.

For the biscuits I use this recipe. You can add some flavor by substituting what ever amount of the shortening for reserved bacon fat/drippings if you happen to save them for cooking. I also like to sprinkle in some garlic powder and Italian seasonings. If I have it I also like to shred in some cheddar cheese. I generally double this biscuit recipe when I make it for the family as we are a family of 5.

I prefer to roll the biscuits in my hands and drop them onto the baking stone (I bake on stones). But you can also roll them out and cut them with round cutters or what ever you desire.

I like to hard fry an egg and break open a biscuit or 2 and then smother the plate in gravy. I used to buy white gravy mix till I was reading the side of my corn starch box and realized how simple it is to just make it.

Baking Powder Biscuits

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast
Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shortening
2 cups all-purpose flour -- see notes
1 tablespoon sugar
1 tabelspoon baking powder
1 teaspoon salt
3/4 cup milk

1. Heat oven to 450

2. Cut shortening into flour, sugar, baking powder and salt in medium
bowl, using pastry blender or crisscrossing 2 knives, until mixture looks
like fine crumbs.

3. Stir in milk until dough leaves bides of bowl (dough will be soft and

4. Turn dough onto lightly floured surface. Knead lightly 10 times, Roll
or pat to 1/2" thickness. Cut with floured 2 1/2" round cutter. Place on
ungreased cookie sheet about 1" apart for crusty sides, touching for soft

5. Bake 10-12 minutes or until golden brown. Immediately remove from
cookie sheet. Serve warm.

"Betty Crocker's NEW cook book"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 165 Calories; 9g Fat (50.3%
calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 2mg
Cholesterol; 307mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 2
Fat; 0 Other Carbohydrates.

NOTES : *Add a bit of extra flavor to your biscuits by stirring in
2 teaspoons chopped fresh or 3/4 teaspoon dried dill weed
or basil with the flour.

*If using self-rising flour, omit baking powder and salt.

Nutr. Assoc. : 0 0 0 0 0 0

My son loves to help make this and here is a photo of him kneading the dough.

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