Sunday, November 27, 2016

Biscuits and Gravy

It’s too bad Melissa and her mother left for Detroit the day after Thanksgiving. They missed the sausage gravy the fellows prepared to top the leftover biscuits, the perfect breakfast before chopping down a Christmas tree in Simons Woods.

By Rebekah Baran

4 cups flour
½ cup butter, melted
2 tablespoons baking powder
Salt, to taste
1 cup powdered milk

Preheat oven to 450 degrees. Mix together first 5 ingredients, adding enough water to hold mixture together. Drop by large spoonful onto greased baking pan. Bake 25 to 30 minutes or until toothpick inserted in middle is clean. Yield: About 12 biscuits.

Sausage Gravy
By Deby Bowen

½ pound sage flavored breakfast sausage
1 ¼ tablespoons butter
4 heaping tablespoons flour
3 cups milk
1 ½ teaspoons beef flavored soup base
½ teaspoon sage
Pinch cayenne pepper

Brown the sausage slowly.  When brown, add the butter and cook 6 minutes more.  Add the flour and mix to combine thoroughly.  Slowly add milk.  Add soup base, sage, and cayenne pepper.  Cook over medium heat until thick.  Serve over your favorite biscuits.  

No comments: