breakfast!

large sunday breakfasts are a weekly occurrence in my house, though lately they’ve gotten a bit stale. my creative menu planning side has been snoozing for awhile now, so we’ve seen a lot repeats and leftovers. if there’s one thing Mr. Pickypants (aka my brother who lives with us) will eat and eat heartily and without complaint, it’s sausage gravy and biscuits. i happened upon a frozen half package of Jimmy Dean sausage in the freezer and thought it would be a good idea, hence today’s breakfast. i am, by the way, exhausted just writing this entry. making recipes with ingredient amounts is hard! ordinarily i just toss and stir, and i’ve been making biscuits and gravy since i’ve been a kid, so i literally could do it blindfolded, which sounds like a fun idea, but given my aversion to kitchen messes, i probably won’t be attempting anytime soon… anyway, on to the biscuits and gravy…

Mom’s Buttermilk Biscuits:

You Need: 

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening (make flakier biscuits by freezing this shortening for about 10-15 minutes prior to using it)
1 cup buttermilk

Combine the flour, baking powder, baking soda and salt in a bowl. Cut the shortening in until the mixture is crumbly. Add your buttermilk and stir just until everything’s moistened.  Don’t work this stuff too much, it’ll make dry biscuits if you do. On a floured surface, pat the dough out, or roll it lightly to 1/2 inch thickness. Cut with a 2 1/2 inch biscuit cutter.

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Place on lightly greased cookie sheets. Bake at 425 for 13-14 minutes until lightly browned.

*this is a doubled recipe, by the way. the original recipe states that it makes 6 biscuits, but doubling it, i only get 7 1/2. if you want to double and triple what i’ve listed here, by all means, do so. i ended up making the above recipe, plus halving it for another 4 biscuits because Pickypants didn’t want “just two biscuits.” He wanted about 4. So there you go … 

Mom’s Sausage Gravy: 

You Need: 

1/2 pound (i think – it might even have been 3/4 lb.) pork sausage (I use regular Jimmy Dean. You use whatever you like)
1 tbls oil
1/4 cup flour
salt and pepper
2 cups milk (at least)

Heat the oil in a pot. Add your sausage and cook, crumbling it up, until browned and cooked through. Remove the sausage to another plate or bowl- try to keep as much of the fat in the pan as possible.If you find your amount of fat to be lacking, add another tablespoon of oil, if you want.  Sprinkle your flour into the pan. Stir it well and let it cook out the flour-y taste for a couple of minutes. Add the sausage back into the pan. Add your milk and stir it well, letting it cook until your gravy is thickened. Salt and pepper to taste. Sometimes my mom used evaporated milk instead of regular milk. That works pretty well, too. It’s still creamy and it doesn’t taste any different (to me anyway). 

Pour your gravy over a couple of biscuits and eat. There you go. You’re welcome. 

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4 Comments

Filed under Breakfast, Tastes Like Home

4 responses to “breakfast!

  1. wellmet

    I don’t know if Mr. Pickypants will eat it, but one of our favorite weekend breakfasts is Zucchini Pancakes. I’d give you my recipe, but I don’t use one anymore, I just add stuff til it looks right. Barefoot Contessa is where it originally came from, I think. I grate and freeze zucchini all summer to use during the winter. Anyway, I’ve never met anyone who didn’t like this, but I don’t know Mr. Pickypants. 🙂

    The other big hit in my house is Baked Eggs in Maple Toast Cups with Bacon. I actually have a recipe for that – if you think it might be appealing, let me know and I’ll post it.

    Hope your snows are melting!

  2. Mr. PickyPants

    Sorry to intrude on your blog dear sister, but to respond to wellmet’s comment, I wouldn’t mind Zucchini Pancakes. I’ve had Zucchini bread and that stuff is great! So if you do wanna try the pancakes, by all means, do so. 😀

    • rebekahseats

      el-oh-el alex. i knew it was you instantly when i saw the name … i was thinking pancakes for breakfast on Sunday anyway, and I just might buy a zucchini and try it. 😛

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