White Gravy + a Bonus (#3)
General Note: Usually, I _don*t_ alter an
original recipe but in this case I did by
eliminating the salt from the main gravy
body portion. The reason is the high
sodium numbers inherant here. The
presence of sausage (especially the
spiced variety) will most probably carry
enough salt to fulfill that requirement
by itself _without_ the need of *extra*
from an outside source. Let your
*cook*s taste* dictate as you go along.
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Drop Biscuits & Gravy
These flaky biscuits covered with
creamy gravy may be enjoyed not
only for breakfast, but sometimes
for dinner. Priced at only 27 cents per
serving, it*s hard to find a more
stick-to-the-ribs meal at such a low
cost.
Makes: 4 servings
PREP TIME: 30 Min
READY IN: 30 Min
-
1 cup all-purpose flour
1-1/2 tsp baking powder
1/2 cup milk
1/8 tsp salt
1 tsp butter, melted
GRAVY:
1/2 lb bulk pork sausage
1 Tbsp butter
3 Tbsp all-purpose flour
1-3/4 cups milk
1/2 tsp pepper
=
In a bowl, combine flour, baking
powder & salt. Combine milk &
butter;
stir into dry ingredients just
until blended. Drop by rounded
Tbsp onto a greased baking
sheet. Bake at 450 ° F for 10-12
min or until golden brown.
Meanwhile, in a saucepan, cook
sausage over med heat until no
longer pink. Stir in butter until
melted. Sprinkle with flour.
Gradually stir in milk & pepper.
Bring to a boil; cook & stir for
2 min. Serve over warm biscuits.
Variation: Try buttermilk
instead or regular milk
All that you see or seem, is but a dream
within a dream.
Edgar Allan Poe
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