There is a “Southern” lass that I have on Facebook who was talking about a gravy n’ biscuits breakfast and I thought I would transfer over my recipe while I was thinking about it.

I don’t know if I’ve mentioned it yet but I love gravy or sauces. Turkey gravy, beef gravy, au jus, mushroom gravy, salad dressing, indian sauces, the mysterious space Swiss Chalet sauce, etc. etc. If I can, my plate is generally gravy with a side of meat (or whatever it goes on). My salads drown. I will spoon out the sauce from butter chicken and ignore all the chicken (trust me. i just did this last night.)

So any recipe that calls for buttery biscuits being hidden by a gravy is alright by me. The below recipe is for low-carb gravy, but if you want to use regular flour instead, it would work just fine. The biscuits are my standard recipe, but if I am making low carb ones, I make cheesy ones found on the Carbquik box.

(will post a pic when I make the next time… which may be soon)


The Gravy

4-5 large sausages, chopped small
1 onion chopped
1/2 c butter
ThickenThin notStarch Thickener (or flour)
Cayenne pepper
White pepper
1 c 35% whipping cream
1 c water
Bacon Fat

Saute the sausage and onion

In separate sauce pan:
Melt butter, add 2-3 tbs of the thickener, a bit at a time until a thin roux forms
Add S&P to taste, and a dash of the cayenne
Add cream and water, whisk until thickened
Add to sausage and onion, let simmer
Add dollop of bacon fat and mix in

Pour over over biscuits and enjoy!

The Biscuits

2 c all-purpose flour
4 tsp baking powder
3 tsp sugar
1/2 tsp salt
1/2 c shortening
1 egg
2/3 c milk

In a small bowl, combine the flour, baking powder, sugar, and salt.
Cut in shortening until the mixture resembles coarse crumbs.
Beat egg with milk, stir into dry ingredients just until moistened.
Turn onto a well-floured surface, knead 20 times.
Roll to inch thickness, fold over.
Roll to inch thickness, fold over.
Roll to 3/4 inch thickness, fold over.
Cut with a floured 2 1/2 inch biscuit cutter.

Place on lightly greased baking sheet in 3’s so edges are touching.

Bake at 450°F for 8-12 minutes or until golden brown.


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