Sunday, February 13, 2011

Biscuits and Gravy

I never ate biscuits & gravy growing up.  In fact, the very idea of eating a biscuit in some kind of milky, white gravy was fairly disgusting to me.  As an adult I've often celebrated holidays with my step-family.  My step grandmother makes the best down-home southern-style breakfast you've ever had.  It was there I realized that  biscuits & gravy is not only delicious, but it's pretty easy to make.

Biscuits & Gravy

You can make biscuits with the standard Bisquick Recipe or you can dress them up with the following:
2 1/2 c. Bisquick
1/4 c. cold butter
2 Tbsp. sugar
3/4 c. buttermilk
1 egg & 1 Tbsp. water

1.  Combine Bisquick with butter using a pastry cutter.
2.  Add sugar and buttermilk and combine.  Knead thoroughly in bowl
3.  Pat on table into 1 in. thick dough. Cut with biscuit cutter (or juice can, 2 in. glass etc).
4.  Brush tops with beaten egg mixed with water.
5.  Bake at 450 for 12 minutes.

For my family of 6, I need to double the following recipe:
1-2 sausage patties
1 Tbsp. flour
1 c. milk
salt & pepper to taste

1.  Crumble sausage in a skillet and cook until nicely browned.
2.  Add flour and cook for 1 minute.
3.  Add milk and salt & pepper (I usually do about 1/4 tsp of each).  Cook over med heat until thickened (just a few minutes)
4.  Serve over hot biscuits.

source:  Jim J. &


  1. erik loves biscuits and gravy. i have never made them before, i think i'll give them a try. looks yum!

  2. don't laugh at me... what is pastry cutter?

  3. It's also known as a pastry blender. It's a great tool for cutting the butter or shortening into flour so you end up with pea sized bits of flour coated butter. The cold bits of butter will melt when baking and leave air pockets behind which is what makes pastry like pie crusts, biscuits, etc light and flaky.