Biscuits and Gravy

Bad news... my plan for tonight was to make gravy on film so that you could see first hand how easy it is to do. However, blogger WILL NOT let me upload the video. So, this post is a little more boring than I planned for it to be.

The reason I was going to show you how to make gravy instead of just telling you is because I feel like a lot of people are afraid of gravy and it's really nothing to be afraid of! The way I made gravy tonight is a really simple recipe that my mom taught me and she learned it from my great aunt. So, needless to say, it has been enjoyed by a lot of people over the years!

But first... the biscuits! This is a GREAT recipe from Southern Living for Whipping Cream Biscuits.

Whipping Cream Biscuits

Ingredients:

1 cup cold butter or margarine, cut into pieces

4 cups self-rising flour

2 cups whipping cream

Directions:

Cut 1 cup butter into flour with a pastry blender or a fork until crumbly. Add whipping cream, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Roll or pat dough to 3/4 inch thickness; cut with a 2 inch round biscuit cutter, and place on a lightly greased backing sheet or stone. Bake at 400 for 13-15 minutes or until golden.

Easy Breakfast Gravy

Ingredients:

2 T. butter (could also use bacon grease or sausage drippings)

2 T. flour

1 can Campbell's Cream of Chicken soup

milk

salt and pepper to taste

Directions:

In order to keep the gravy from getting lumpy, you'll want to keep your whisk going the whole time. So, I suggest that you keep the ingredients that you'll need next to you so you don't have to leave your skillet! First, melt the two tablespoons of butter in a skillet, then whisk in the 2 tablespoons of flour (I also said on the video that it doesn't really matter how much butter/flour you use but you have to use equal parts, e.g. if you use 4 T. of butter, you must use 4 T. of flour.) After you've whisked the butter and flour together, whisk in the cream of chicken soup. Finally, thin the mixture with milk- keep adding milk until you are happy with the consistency of the gravy. When you like the way it looks, add salt and pepper until you like the way it tastes!

*****

Even though the post was a bummer, our dinner was great! We had scrambled eggs and sausage links with our biscuits and gravy. Here's a pic:

One last thing: We have a difference of opinion in our home as to what condiment goes best with scrambled eggs. These are the two condiments that we disagree over:

and

Which spouse do you think belongs to which condiment and which condiment would YOU choose??