Southern cooking this morning!

2 Sep

It’s Labor Day Monday and the hubby and I are FINALLY enjoying some much needed ‘Texas Summer Showers’ as he calls them. With the thunder roaring and the rain coming down it really made me want to curl up on the couch with a blanket and my hubby but sadly the gentle whispers from my hubby’s tummy were begging for some breakfast. Lol.

Now, what do you make a hungry Texan on a rainy morning???? That’s right… Biscuits and gravy! I remember my hubby’s Mamaw showing me how to make this glorious dish of creamy, make your waistline cry and heart sing goodness, so I figured why not give it a try. I was so nervous because the last time I tried to make another one of my hubby’s beloved dishes (back when we were engaged) I failed and instead of chicken and dumplings he ended up with chicken and biscuits lol and then I cried lol. I shook that out of my head and got to cooking.

First I whipped up a quick batch of buttermilk biscuits and tossed them into the oven. They don’t take very long, maybe 12-15 minutes depending on your oven. I usually bake for 10 then shut off the oven and let it continue to cook while the oven cools. Then I heated up a skillet (Mamaw swears by a cast iron skillet, but if you don’t have one don’t panic, any skillet will do πŸ™‚ ), cut up your sausage into patties and start cooking them. You’ll want to get them nice and brown because that will only add to the gravy flavor later on. When the sausage is cooked set it aside and you’re going to add a couple tablespoons of flour until you get a creamy mix that isn’t too dry (think gravy thick), let this mixture cook and brown a bit. When it’s got a nice, deeper color add the evaporated milk a little at a time, don’t worry when it clumps together, it will eventually smooth out. Keep whisking away you don’t want it to burn or dry up, add the milk as you whisk so that you get a nice smooth creamy gravy. Once you get the consistency you’re looking for you’ll want to add salt and lots of pepper because without it the gravy is simply lackluster. Be careful with the salt though because this gravy will go from just right to too salty in an instant. Take a biscuit, cut it in half, load up some sausage and top with gravy OR you can do like my hubby and cut it all up, op with gravy, mix together and enjoy :p Definitely had a happy hubby this morning πŸ™‚

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What do you think? Not too bad for this Canucks first try at a classic Southern dish πŸ™‚

Recipe:

Buttermilk biscuits:

1cup of buttermilk
2 cups self rising flour
1/4 tsp of baking soda
1/3 cup of shortening or canola oil

Mix all ingredients together in a bowl until a dough forms that isn’t wet but isn’t stiff. Lol what an awful way to describe it but biscuits are a trial and error kind of thing. If you’re not much o a baker or just short on time don’t be ashamed to go to store and get the can of biscuits with that cuddly character on the wrapper πŸ™‚ they work just as well.

Gravy:

1 lb of sausage, save the grease!!!!!
2-3 tbsp of flour
1 12 oz can of evaporated milk
Salt
Pepper

Slice the sausage into patties and cook in a skillet until cooked through and nicely browned. Set aside

Add flour into grease and whisk until smooth. Let this creamy mixture deepen in color.

Once it’s at a nice color (golden-brownish) add the evaporated milk about 1/4 cup at a time while whisking. It’s very important to continue whisking or you’ll end up with lumps. Don’t worry about it looking like it seizes when you first add the milk-totally normal, just add more milk and it will eventually smooth out. I usually add 2-3 tbsp of regular milk if its too thick.

Once you have it where you want it add the salt and pepper to your taste.

Assemble and enjoy!

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