Quick "Southern" Brunch
Posted
Sun, 10/19/14
Although Biscuits & Gravy is one of my favorite breakfast and/or brunch meals, I typically only prepare and eat it two or three times a year. While utterly tasty, the contents and preparation thereof are not known to be the healthiest of food arrays.
The following is my original recipe for Biscuits & Gravy, but today I assembled something entirely different.
Biscuits & Gravy
4 bacon strips, fried & drained
Cook the biscuits according to package directions. Fry bacon in a large skillet until crisp; drain on paper towels. Important: Reserve grease in skillet. Fry link sausage in a skillet until cooked; drain on paper towels and then slice. Add Bisquick Baking Mix to grease in skillet; brown over medium to medium-high heat and mash lumps with a fork or a whisk. Add salt and black pepper to taste. Add milk, stirring constantly, until mixture thickens. Add more milk if necessary to thin gravy. Keep in mind the longer you stir over high heat the thicker the gravy will become. Add link sausage slices, stir and heat through. When desired gravy consistency is reached, remove from heat and ladle over biscuits. Serve. Use the leftover bacon as a side accompaniment.
Shenanchie's Note: I learned how to make biscuits and gravy in 1981, taught by my aunt Delores O'Toole, who is a native of Shawnee, Oklahoma. Over the years, I've made my own adjustments to the basic recipe, changing from flour to Bisquick Baking Mix early on. The mix gives an extra-rich flavor to the gravy. However, the gravy can also be made using flour to preference.
I didn't have any biscuits or bacon, so I cooked link sausages and made gravy from the grease (using Bisquick and milk as usual, along with salt and black pepper). I also fried two frozen hash brown patties and toasted an English muffin to accompany the meal.
Not bad for a "quick" southern brunch.
Tags: Breakfast;
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