ch thick.
Cut out biscuits with a 2-inch cutter
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
To save time, make gravy the night before, and let
Top with shredded cheese. Arrange biscuits on top and bake at
ECOMMEND DOUBLING THE GRAVY RECIPE IF PLANNING TO SERVE GRAVY OVER MASHED POTATOES
abbage rolls and to make gravy (recipe included) and soup.
FOR
he better. Spoon over warm biscuits and eat!
Note: You
t.
For the Debris Gravy:
Mix the flour, water
Mix ham and butter.
Make biscuits with recipe of one's choice. Bake biscuits and cool.
Fill with filling (ham).
The biscuits can be prepared in advance and warmed in oven or microwave before serving.
ver the pan.
Make gravy according to instructions on package
Bake biscuits as directed on can.
Put sausage in skillet & brown.
Add flour to sausage & let brown for a few minutes.
Add milk to mixture and stir until thick.
Salt & pepper to taste.
f the secrets of this recipe. The clumps of butter are
nutes or until golden. Remove biscuits from baking sheet. Cool
Make Biscuits:
Put oven rack in
ook until gravy reaches desired thickness (stirring frequently).
Cook biscuits according
epper (to taste).
Cut biscuits into @ 1-inch pieces and
While the Biscuts are baking, fry the sausage in a large, heavy skillet until done.
Remove with a slotted spoon.
Leave about 4 or 5 T.of the fat in the pan and add the flour-whisking fast.
SLOWLY add the milk, whisking like crazy until you have a nice, thick gravy.
Taste and add salt and pepper.
Add cooked sausage.
Remove biscuits from oven, split and pour gravy on top.
Top with cheese if you like.
Serve with scrambled eggs.
This recipe has the ability to expand in your stomach at an alarming rate!
his is a basic recipe to making gravy for any type of
/8 TEASPOON OF MY Recipe #453973. BEFORE ADDING THE SESAME
Wash, drain, and cut asparagus on bias.
Simmer asparagus in small amount of water until fork tender and then saute in bacon drippings.
Proceed with directions for cream gravy.
As far as I know this family favorite was created in Paris, Texas by someones Great-Uncle Billy over 70 years ago.
Serve for breakfast on biscuits.