I opened my emails this morning to find the top one from my hubby. We do live in the same home, this is just another way of us to communicate when he is up late at night and wants to tell me something or show me something when I am sleeping.
Here it was:
- 1 lb. Jimmy Dean premium pork or turkey sausage
- 3 Tbs. corn starch
- 3 C. milk
- 1 Tbs. butter
- 1 can. pre-made biscuits (i.e. Grand’s home style)
Preheat oven to 350 degrees. In large skillet, cook sausage until fully cooked. When cooked, do not drain. Add butter, and cornstarch, stir until cornstarch is dissolved into the sausage. By this time you’ll want to start putting your biscuits in the oven, bake for 15-20 minutes or until golden. Once done, slowly begin to add the milk to the gravy mixture. Add about a cup each time continuously stirring. Season to taste. Pour your gravy on your biscuits to serve.
- 1 lb. Tennessee pride mild sausage
- 1/2 gallon milk
- 8 biscuits
- Salt and pepper to taste
- Corn starch
Break up and brown sausage well. Drain and add salt and pepper, mix until brown. Add milk a little at a time to get it brown. Let it cook down until it’s brown again, then add remaining milk. Simmer 15 minutes. Stir well, add corn starch to thicken. Serve over hot flakey biscuits.
Serving Size / Yield
- 2 C All purpose flour
- 1 Tbs Baking powder
- 2 tsp Sugar
- 1/2 tsp Cream of tartar
- 1/4 tsp Salt
- 1/4 tsp Baking soda
- 1/2 C Lard (or shortening)
- 2/3 C Buttermilk (or sour milk)
In a medium mixing bowl stir together flour, baking powder, sugar, cream of tartar, salt, and baking soda. Using a pastry blender, cut in lard (or shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture, then add buttermilk (or sour milk) all at once. Using a fork, stir (just until moistened).
Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing the dough for 10 or 12 strokes or until the dough is nearly smooth. Pat or lightly roll dough to 1/2 inch thickness. Cut dough with a floured 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts.
Place biscuits on an ungreased baking sheet. Bake in a 450F oven for 10 to 12 minutes or until the biscuits are done. Remove biscuits from the baking sheet and serve hot.
I think he was trying to give me a hint to change to gluten free flour and rice or potato starch and make this lol…
Will make and record just had to share…
- Sausage Breakfast Biscuits- Gluten, Nut, and Peanut-Free (thefoodallergymom.wordpress.com)
- Biscuit Waffle Breakfast Sandwich (meggieskitchen.wordpress.com)