A good, hearty Sunday morning breakfast, and one of the boys’ favorites.
I’ve been on a mission to find the best recipe for homemade biscuits. With all this flour, I refuse to resort to buying those that come in a can, though they are cheap and easy.
In my quest for the perfect biscuit, I am up against a few added challenges due to the altitude and my preference for making breakfast on the old wood cook stove. After many attempts, none with the results I desired (though the boys have been enjoying my various and frequent tries), I turned to a fellow “high altitude” back country baker for her favorite biscuit recipe. The results were the best yet. The boys found them especially tasty. So, following is a “guest post” recipe for biscuits, thanks to Valerie, followed by my old faithful simple recipe for sausage gravy. I hope you try and enjoy.
In a large bowl, combine:
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1/2 cup Crisco
1 large egg
2/3 cups milk
Mix together just until blended. Do not over mix. On a heavily floured surface with well floured hands, pat out dough to about ½ – ¾ of an inch thickness. Cut with the rim of a small canning jar (or heart shaped cookie cutter if you’re feeling so inclined), and place on a baking sheet fairly close together. Bake in a good, hot oven (if using a gas or electric oven with proper gages, preheat to 425 degrees) for 15-20 minutes.
(thank you, Val!)
Breakfast Sausage Gravy
This is good on fried eggs, hash browns, and even toast.
In a medium iron skillet, melt:
1 tablespoon butter
Add, and cook until brown:
1 pound bulk breakfast sausage (you can use crumbled bacon, or diced ham with good results as well)
3 tablespoons flour
Slowly add, while stirring over medium/high heat:
2 ½ cups milk
1 chicken bouillon cube
Stir until boiling and thickened, then sprinkle liberally with:
Fresh ground pepper
Posted by: highmountainmuse