Biscuits and Gravy

Eric300

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One of my all-time favorites for breakfast. Breakfast sausage browned up in an iron skillet with a little bacon grease added, milk and a little corn starch to thicken it up a tad bit. A couple of hot biscuits broken up into bite sized pieces and pour the gravy over it all. Give it a minute for the gravy to soak into the biscuit pieces and have at it.....along with a cup of hot joe. :D

Any other home recipes out there?

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There is a diner about 6 miles from where I sit that opens at 0500 and has the most wonderful biscuts and gravy. About 12 years ago I worked 300 feet away and started having breakfast there, once a week, then twice a week, then 4 times a week. I swelled about 50 pounds!

I got a job elsewhere and went on a diet. I also avoid that stretch of road early in the AM!

Ivan
 
Little diner down the street from my office where the gravy is a food group unto itself. Absolutely out of this world good. I limit myself to once every couple of weeks and only then if I'm going to get a good workout that day. It will literally carry you all day be it on biscuits, hash browns or chicken fried steak.
 
Biscuits & Gravy

Biscuits & Gravy, was once an old time favorite. I’ve tried to improve the nutritious quality of my breakfasts, and have been alternating between eating, one scrambled egg, covered with Bob Evans, sausage gravy, and one slice of Kroger 9grain toast, one morning and the next, a ‘Bullseye’, made from one egg, and covered with Bob Evans sausage gravy, the next morning. Just a slight improvement.
 
Use 1 pound roll of regular sausage broken in small pieces, using Cold frying pan heat sausage with lid on pan, stirring to prevent burning. Make sure there is plenty of grease in pan. Once sausage is browned use sifter to slowly add flour, stirring to adsorb grease until no more grease. Add milk slowly stirring to thicken gravy. Once you have a thin gravy cut heat off leaving pan covered until gravy thickens. Put heat back on low and add milk to thin gravy. Enjoy.
 
LOL, thanks. Never knew what the heck that stuff was made from.
Now that I know, I'm still doubtful of ever trying any, but at least the mystery is solved.

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