Before meeting my husband, I had never eaten biscuits and gravy. Upon learning this, he was shocked, since, growing up, it was practically his favorite meal. Needless to say, I had to learn to like it and learn to make it, just like his mother does.
That said, I can't believe I've never posted our recipe here, considering the meal is a staple at our house, when we find time to make everything. The meals is always made from-scratch and feeds about 3 people (more, if you have other sides like hashbrowns, eggs, or bacon)
- 2 C flour
- 3 tsp baking powder
- 3/4 tsp salt
- 1/4 - 1/3 C shortening
- 3/4 - 1 C milk
Mix dry ingredients. Cut in shortening with hands until lumpy (I squeeze the shortening into the flour until it all looks like crumbs). Use a fork to quickly mix in milk, with not too much stirring, just enough to get everything wet. If it is too dry, add a bit more milk. Dump the dough on a floured countertop, roll the dough to 1/2 inch thick, and cut into squares or use an upside-down cup to get round biscuits. (I think proper biscuits should be round. My husband is less picky.)
Cook at 450 for 10-15 minutes. Makes about 12 small biscuits
I've decided it is impossible to take a good picture of gravy, ever.
- 1/2 lb sausage
- 1/2 C flour
- 3 C milk
Brown the sausage. If the sausage doesn't have much grease, add a teaspoon of butter. Take the pan off the heat and mix in 1/2 C flour. Put back on the heat and add the milk 1/2 C at a time. Season with salt and pepper to taste. Stir occasionally until it boils. If the gravy gets too thick, add more milk.
These were recipe instructions I was given to recreate my husband's childhood home-cooked memory. Normally, he helps a significant amount,, and I may just tend to the gravy while he does everything else. This Sunday for brunch, however, I cooked the whole thing myself, and I think it turned out pretty well. Alas, no finished-product-on-a-plate picture because it was all gobbled up too quickly.