Biscuits and Gravy

Well today we were at a breakfast put on by our OES chapter here in San Pedro. Nothing unusual here, Many lodges and chapters have breakfasts to raise money for their activities.

I am writing for my friends in New England who probably have not enjoyed one particular delicacy served at the breakfast. I am of course writing about “Biscuits and Country Gravy”. Biscuits and Gravy is a dish probably better known in the south. I was first introduced to it when I was working for Raytheon in Memphis, TN many years ago.

First off, it is absolutely not good for you, but it tastes SO good. It is loaded with sausage grease, artery clogging, cholesterol raising fat.

At any rate, it is very easy to make. First the biscuits. You of course can make them from scratch, but for me that’a a bit much. Either get the Pillsbury refrigerator biscuits at the grocery or use the recipe on a box of Bisquick. Either way is pretty easy.

Next comes the gravy or “country gravy” as it is often called. Get a pound of sausage meat and fry it up in a frying pan. There might even be a recipe for country gravy on the package. No matter this isn’t rocket science.

So fry up the sausage. Once it is browned, turn off the heat. Remove the sausage meat with a slotted spoon or drain with a colander. Reserve the sausage meat and return the grease to the pan. Add about a 1/4 cup of flour to the grease. Stir constantly over low heat while slowly adding about 2 cups of milk. Add a little extra milk if you want a thinner consistency.

If you want a gravy with considerable more “kick”, try using spicy sausage meat.

Add the sausage to the mixture. Add salt and pepper to taste.

Slice the biscuits in half on a plate and add the gravy on top. Enjoy.

Here’s a pointer to the wikipedia article on the subject.

– Posted using BlogPress from my iPad

Location:San Pedro, CA

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