haha – okay, i’m actually not going to eat this today, but i did a couple weekends ago. and i have a feeling after my upcoming 5-day juice and veggie cleanse, i’m going to want a big ol’ bowl of this!
biscuits and gravy. — a southern classic.
many people do not know this about me – but i was born in south carolina. i usually like to say “i’m from all over” because i didn’t live there past my second birthday, but i guess it was long enough to learn to like collard greens and biscuits and gravy, hehe. actually – growing up, my grandma used to do a lot of southern cooking, which is where i learned how to prepare my carrots the way i do. i seldom eat biscuits and gravy anymore, but occasionally it’s just good comfort food.
i bought premade biscuits because i’m scared of baking
– milk – i always go for the whole milk, since i seldom even consume it, and i always only buy organic milk.
– flour – i used pastry flour because it’s what i had in the house – ha!
– turkey sausage – i opted for this because it’s leaner and more ethical
and i served mine with fresh melon
begin by placing your premade biscuits in the oven at 200 degrees just to warm them up and try to get the tops toasted…
dice up your meat and toss it in a pan with a hint of oil and sprinkle the whole thing with flour. i was told it’s important to add the flour first when creating the gravy, then add in milk… i forget why, but it worked!
once the flour absorbs a little, add in some milk… start with a little, we can always add more.
like so.
repeat this process as needed, continuing to stir as your gravy thickens.
i added a little S&P to this, but i honestly don’t think it was necessary with the spices in the turkey sausage… remove the gravy from heat once it has reached your desired consistency.
remove your biscuits from the oven, put them on a plate, and then smother on your gravy…
rubba dub dub, thanks for the grub.
food & foto 
I can teach you how to make biscuits. They are super-easy to make and way better than anything you can buy in any store. All you need is flour, fat (butter or shortening) and some milk. The trick is in the dough consistency and not overworking the dough.
The downside is there’s a lot of flour mess to clean up and your hands get super-sticky working the dough but I find the messiness is one-quarter of the fun. The other three-quarters is in the consumption of hot fresh biscuits right out of the oven the delight of which is only rivaled by a warm, fresh chocolate-chip cookie.
Thanks Audrey, I now know what I want for breakfast!
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haha. thanks, matt! i made some cookies for 4th of july, and they turned out great – so maybe i don’t suck at baking afterall. that day i was just lazy, and WFM does have some bomb biscuits, as you know 😉
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