Healthy…er… Biscuits & Gravy
I have been determined two find a way to make biscuits and gravy in a way that you still feel like you can finish the day after you finish eating them… I think I’ve found it! Maybe… My friend Meredith found a great recipe on a blog; averagebetty.com. They are perfect. They aren’t completely whole wheat but it is the perfect combination of all purpose and whole. (The blood work is running to find out if I have a wheat allergy or not… hoping very much for not… but have to make some delicious wheaty treats in the mean time!) The gravy is developed from years of watching Mama Kim, 2 of our really great friend’s mom, whip up some delicious sausage gravy. I found a great all natural sausage in the freezer section made by Jones Dairy that has absolutely none of the crap that you normally find in sausage- preservatives and all the other junk. Ingredients list includes: pork, water, salt, spices, sugar. Yep. That’s it! The problem is it comes only in patties or links so you have to brown it, then chop it up, then continue with your gravy, only like a 3 minute detour, if that.
For this biscuits:
Go to averagebetty.com- it’s a really great blog! I really suggest cutting the butter in by hand like she does, it works so well and you know for sure that your butter really is worked in all the way. She has ste by step instructions with pictures that are really helpful, this was one of my first really successful times with biscuits so her instructions worked!
For the gravy:
1 package of Jones Dairy all natural mild sausage
1-2 tbsp salted organic butter (Costco- whoop whoop!)
about 2 cups of non-homogenized milk (so delicious! I get it from Native Sun, they carry it from a farm in Live Oak which isn’t too far away)
salt & pepper
sifted flour, about 1/2 cup
Sorry, this recipe is all about the ‘abouts’. I need to measure this one out next time. I start by browning the sausage in a cast iron skillet with a tbsp of butter. After it is browned, take it out and chop it up so it looks like typical ground sausage. Add in the milk- I add in enough milk to cover the entire bottom of the pan and fill it about 1/2 in up. Let it cook down for a minute, turn the heat down to medium-low and add salt and pepper to taste. I just got a flour sifter- it is awesome- if you don’t have one go spend $5 at Publix and pick one up! Put about 1/2 a cup of flour in the sifter and begin sifting over gravy mixture. Add a little, stir, add a little, stir. Eyeball and and don’t make it really thick right off the bat, it’ll thicken while it simmers. Add about 1/2 the flour and let the gravy simmer a little bit and if you need more flour- add it in. After I get the consistency right I let it simmer for about 10 minutes, just enough time for the biscuits to come out of the oven! So tasty!