Monday, June 10, 2013

Biscuits and Gravy 2

 I love weekends. They're busy and relaxing, sunny and rainy, but never too long. We were feeling a little breakfast for dinner last night, and here's what happened:

Biscuits 'n Gravy (the quick way)
For a lazy brunch, make your favorite homemade biscuits. For an easy dinner that's quick, too, bust out the pre-made biscuit dough or bakery-bought biscuits. This gravy is creamy without any fatty cream and will remind you of your Southern grandmother's amazing recipe for buttermilk biscuits, even if she was from New Jersey. Enjoy.
Serves 6

10-12 biscuits
16 ounces of your favorite sausage (pork, tofu crumbles, etc...)
1/4 cup flour (all-purpose or brown rice flour do well)
1 quart of milk (cow, soy, hemp, almond...something thicker [not rice milk])
Optional: 1/4 teaspoon ground black pepper; 1/2 teaspoon ground sage

Step One:
Prepare your biscuits (oven, already baked, etc.) and heat them. In a large saucepan, brown the sausage. If using pork or other fatty meat, drain almost all of the fat (reserve 1 TB with the meat). 

Step Two:
Next add flour to the cooked sausage and coat the meat. 

Step Three:
Then, add the milk. Stir continuously until gravy starts to thicken (7 minutes or so). Add pepper and sage for flavor. Let sit for a few more minutes to thicken more and stir once again. Spoon over piping hot biscuits and serve.
Hope your fun weekend spills over into the week!

Happy eating!

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