Friday, April 26, 2013

Grandma's Biscuits and Gravy

In our family you know it is going to be a great breakfast if either

a. Dad is in the kitchen making his famous pancakes


b. Grandma is making her biscuits and gravy

Today we have Grandma's biscuits and gravy but with a little bit of a remix to them.

Grandma's biscuits and gravy are total comfort food. They're super low cal too. ahem. That's a fact. At least that's what I like to tell myself when I'm scarfing them down for breakfast. 

Have you ever ordered biscuits and gravy in a restaurant and gotten them and wondered, "Where the heck is the sausage??" I feel like they either: a. don't include the sausage in their gravy or b. grind it up so small that you think they didn't include the sausage in their gravy. It's just not good. Especially when you grew up with Grandma's biscuits and gravy. 

Warm, creamy gravy filled with big pieces of sausage and a surprise ingredient: hard boiled eggs, served over warm biscuits just out of the oven.

Today's biscuits and gravy have all that and more! I mixed up the traditional recipe with a little garlic, bacon, and spinach added in the mix.  

I am not so sure there is a way to make gravy in a pan look appealing. If you know, hit me up.

You may be unsure about the whole hard boiled eggs in the gravy idea but trust me, it is gonna blow. your. mind.

Whip these up for an awesome weekend brunch on a lazy Saturday morning. Then go run 5 miles so you can have them again on Sunday, because, believe me, once you have these, you'll want to eat them every day. 


Biscuits and Gravy
Grandma Youngblood

1 can Buttermilk Biscuits
2 Hard Boiled Eggs

1 pound Sausage (I use regular breakfast sausage)
1/8 cup Bacon Bits or Cooked Bacon (add more or less to taste
1 cup Chopped Fresh Spinach  
1/3 cup Flour
2 1/2 cups Milk (+ more if gravy ends up too thick)
Garlic Powder to taste 

Preheat oven to temperature on biscuits. Brown sausage and drain well. Wipe out pan with paper towel and add in bacon bits and spinach. Leave pan on a low temperature until just before you stir in the milk/flour mix.  Bake biscuits according to package.  

Place flour in a small bowl.  Turn your faucet on to get the water hot.  Add enough hot water to make a fluid paste stirring vigorously to avoid lumpage Turn pan up to medium. Mix milk in with flour mixture then add to hot sausage in skillet. Stir well, if too thick add more milk (1/4 c at a time) and stir until combined well.  

Bring to a boil stirring constantly then lower temperature to a simmer.  Stir in garlic powder to taste.  Let simmer until thickened.  Dice the hard boiled eggs and stir into the gravy just before serving.  

Split biscuit in half and spoon gravy generously over the top to serve. 


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