Biscuits and Gravy Morning...

This was a first for me. I have never made good biscuits - and I have never made gravy at all. That has now all changed.  They were a big hit with the family! (The picture is not especially appetizing - but how do you make biscuits covered in gravy look good unless you photograph for Cracker Barrel?) 

Here are the recipes. 

From our local newspaper - the syndicated column "The Amish Cook". 

Homemade Biscuits from Elizabeth Coblentz (2001)

2 cups sifted four (I didn't sift)

1 T. of baking powder

1 t. salt

1/4 cup mayonnaise

1 cup milk

1 t. sugar

In  a large bowl sift flour, baking powder, and salt. Add remaining ingredients and mix until smooth. Drop by T. onto a greased cookie sheet - or fill 12 muffin tins 2/3 full. (This is what I did and it worked great.) Bake 18-20 minutes at 375. When done the biscuits will look a light golden brown in color. Makes 12, 3 inch biscuits. 

While the biscuits are cooking - make your gravy. 

Mother's Sausage Gravy from Lovina Eicher (daughter of Elizabeth Coblentz)

1 pound (bulk) sausage, browned

4 T. flour

1 qt milk (I only used 3 and 1/2 cups - I like it a bit thicker.)

salt and pepper to taste

Brown sausage in an iron skillet. Pour off grease. Add flour and brown lightly. Add milk and stir until smooth. (I added only 2 cups and then gradually increased it another cup and a half until it was the consistency I liked.) Bring to a boil and add more milk until the desired consistency or thickness. Add salt and pepper to taste. 

*Note: I do like a slight kick in my gravy - so I may try adding a pinch of red pepper next time.