Biscuits and Gravy

Biscuits and Gravy is an all-time favorite...but people get it really wrong all the time, and I don't know how. It is truly a very very simple recipe. Here's my take on it, and I tried to put exact amounts, though to be honest, every time is a bit different. Gravy loves to be fickle, so you have to work with it a bit. My all-time favorite Midwestern breakfast....here we go!

INGREDIENTS

2 cans (8 pack) homestyle biscuits

1 lb. Pork sausage (I use Jimmy Dean)

4 T flour

1 T black pepper

appr. 1.5 cups heavy whipping cream

salt to taste

Directions:

1. Preheat oven to 350 degrees or whatever directions instruct
2. Put sausage into 3 qt. saucepan or large fry pan and let it brown
3. Drain off excess grease (I spoon it out)
4. With sausage in pan, coat sausage in flour. It will be absorbed into the grease on the sausage so you won't really see it
5. Add the heavy whipping cream, salt and black pepper and stir
6. Put on low heat, and cook for about 20 minutes (can vary depending on the stove) until thickened, stirring occasionally
7. Cut biscuits in half, spoon gravy over it 
 

  The art of browning beef:

 

 The beef should be browned all the way through before adding the other ingredients. While the beef is browning, be sure the have the biscuits in the oven as it should take 

about 30 minutes from start to finish to prepare the gravy.

 Drain off excess grease (I spoon it out)

Sausage with flour

With sausage in pan, coat sausage in flour. It will be absorbed into the grease

on the sausage so you won't really see it.

Ingredients pre-stir

 Add the heavy whipping cream, black pepper and a bit of salt- and stir!

Ingredients simmering

 Put on low heat, and cook for about 20 minutes (can vary depending on the stove)

until thickened, stirring occasionally

The final product

 Some Suggestions:

• You can adjust the ingredients depending on the number of people eating. It is easy to cut back or add more of different ingredients, BUT when adding more of any ingredient, add small amounts at a time and taste, taste, taste!!
• I like my gravy meaty, but if you don't, add less of the sausage! 
• The MOST IMPORTANT part of this recipe is coating the sausage in flour. If you forget, it will need to cook much longer, and you will need to add flour. It will still taste wonderful though.
• You gravy will thicken as it cooks, and thicken even more once standing. If it is too thick, you can add a bit of milk. If it is too thin, put a bit of flour in the gravy. 
• I use refrigerated biscuits (Pillsbury Homestyle) for this recipe, but if you want to make homemade biscuits, have at it and send me the recipe. :)
• Cutting the biscuits in half really makes for a better combination of biscuits and gravy
• To make a bit spicier, you could add some cayenne pepper to the gravy. 

 

Enjoy!!
~Linbrooke

 

 

Cozy Mac and Cheese

Today, it was incredibly windy and very cold outside. It's also the holiday season, and I find that people are either exhuberant or incredibly sad. Nothing cures either of these extremes like comfort food on a cold, cold day. So... after hiking on the beach with the dog, and realizing what a terrible idea that was, I settled into the kitchen making homemade mac and cheese. Everyone seemed to be a little down today, and food is a great way to cope, isn't it? Invite a discouraged friend, an old friend, or anyone wishing to come in out of the cold to share this comfort meal with you.

Mac n' Cheese

Here is a list of the ingredients you will need:

1 lb. elbow macaroni

1/2 cup evaporated milk

2 eggs

1/2 cup of sour cream

1.5 cups of shredded cheddar cheese

1/2 cup grated parmesan cheese

Crackers (I tend to use Ritz because they're buttery)

Breadcrumbs

salt and pepper

1. Preheat oven to 350 degrees.
2. Cook the macaroni, drain it, and rinse it with cold water. 
3. Cover the bottom of whatever dish you will be using with macaroni and sprinkle a layer of cheddar cheese over it. Then repeat with another layer of macaroni and cheese
4. In a bowl, mix the eggs, milk, sour cream, and a dash of salt and pepper. Pour mixture over the macaroni and cheddar.
5. Sprinkle parmesan cheese and some cheddar cheese over the top of the macaroni.
6. Take a handful of breadcrumbs and sprinkle them all over the top of the mixture, followed by crushed crackers (I tend to use Ritz crackers because they are buttery).
7. Bake uncovered for about 20-30 minutes. For me, it is usually closer to 30 minutes, because you want the liquid to be firm enough that it could stand on it's own.

 Some helpful suggestions:

• You can use whatever you cheese you would like! Cheddar, mozarella, velveeta, parmesan, etc. Just be sure that it is a good melting cheese
• Feel free to use more of any ingredient you like. It is not going to ruin the macaroni and cheese. If you are using more liquid, you might just cook it a few minutes longer. If more cheese, cook it a little less.
• The breadcrumbs and crackers are optional, it would still be food without it, but it provides a buttery crunch on top.
• Be creative! Add little bacon crumbles, ham chunks, or lobster bits to give it a little variety.

 
I hope you have enjoyed this recipe! If you have any variations you wish to share, please comment! 

~Linbrooke