This has long been my sister's favorite breakfast and happens to also be my husband's favorite. It was never my thing, being gluten free for years (prior to my pregnancy) I never needed to make it. However, I plan to enjoy these next couple of months of eating gluten to the full extent. Both recipes are easy to double, triple, or more for large crowds.
For the Biscuits: I used this recipe for the first time today and I am very happy.
1 cup white all purpose flour
1/2 teaspoon salt
1/2 Tablespoon sugar
2 teaspoons baking powder
2 Tablespoons Oil
1/3 cup of milk
Combine dry ingredients, add oil and milk and combine. Divide into 6 equal pieces and flatten into biscuit rounds. Bake at 400-425 for 12-14 minutes.
For the Gravy:
1/2 lb pork sausage (MSG and nitrite free)
0-4 Tablespoons of Oil
4 Tablespoons of white flour
2 cups of hot milk
Salt and Black Pepper to taste
Brown the sausage. If there is 4 Tablespoons of fat from the sausage use that for the roux, otherwise add oil. The sausage Tom and I purchase from local farmers is so lean we have to add the whole 4 Tablespoons of oil. Sprinkle the 4 Tablespoons of flour over the fat and using a flat whisk keep stirring for at least one minute to cook the flour. Then slowly, whisking all the time, add the hot milk. Turn the heat down or off (depending on your stove) and stir the gravy for a few minutes till thick and bubbly. Salt and pepper to taste.
Serves 3
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