Sunday, February 12, 2017

Sunday Eats - Good Golly - It's GRAVY!

 What are you doing in there Mom?  There's bowls and stuff out.
This must be Sunday, if it was Monday you'd be eating a bowl of that cereal that tastes like packing pellets.


Mom's making Dad biscuits and gravy since he worked all afternoon yesterday in the cold basement building a humidifier system into the furnace.  After Mom shuffled across the carpet in her slippers and then touched something metal last weekend which resulted in a very loud pop and some HBO words Dad was sent to Menards.
I know I won't get any gravy cuz it has salt in it but I WILL get a SNAUSAGE!
These are made with White Lily flour which is made out of soft wheat, not the hard winter wheat you find in most store brand flours.  Many stores carry it all over the country and it makes THE best tall, fluffy biscuits.
MMMM, big chuncks of snausage just like Dad likes, not that Snausage dust he had on the restaurant biscuits and gravy he got on the road.  And the gravy is nice and thick, flavored with salt, pepper, red pepper, and nutmeg.

Dad rated it “Best Ever Biscuits and Gravy!”,  I was observed sittting by the kitchen door, drooling on the floor.  Serves 4

I kneel before your fluffiness, oh biscuit.
2 cups White Lily brand flour – sifted (this makes the softest talent biscuits as it’s made with soft wheat, not hard winter wheat)
3 and 1/2 tsp baking powder
1/2 teaspoon salt
½ teaspoon cream of tartar
1 tablespoon honey
1/2 cup cold butter cut into ½ inch cubes
2/3 cup milk to which you’ve added 1 tsp lemon juice and let sit (or use buttermilk)

Preheat oven to 450F

Place dry ingredients in a food processor and pulse to combine.

Add butter and pulse til the butter is the size of peas (if you don’t have a processor, mix dry ingredients by hand and cut in butter with a knife and fork).

Put into large mixing bowl and add the milk and honey and stir until it comes together.

Place on a lightly floured surface and knead several times to work the gluten.  Do not overwork,

Pat the dough by hand to be 3/4 to an inch high.

Cut with biscuit cutter, forming a biscuit out of any scraps.  Bake 10 – 12 minutes -until golden brown.

If making for other than gravy – brush tops with melted butter as they come out of oven.


Before biscuits go into oven cook up sausage, then start the gravy when biscuits go in

Cook 1/2 package Oberweis Pork Sausages (or 1/2 pound of your favorite) in 2 Tablespoons unsalted butter (seriously, the Oberweis Sausages are the bomb if you live in the Midwest and can find them).

Remove sausages when cooked and cut into 1/3 inch pieces
In drippings on medium, whisk in

1/3 cup flour
3 shakes salt (from salt shaker)
6 shakes pepper
2 shakes crushed red pepper
pinch of nutmeg

Whisk until flour is incorporated and it’s very light brown and slightly nutty in aroma (about 3 minutes)

About a cup at a time whisk in:

2 and 1/2 cups milk (I used low-fat)

Whisk over medium to medium high (it should be slightly bubbling) until thickened, about 8-10 minutes.  Stir in sausages and let heat through a minute.  Serve over biscuits.


  1. We think you should have got sausage and a biscuit. Hope you at least got something. Those look delicious.

  2. Our mama loves homemade biscuits!!!!!

  3. Our Lady made some muffins but they didn't look or smell as good as those. We are sure your dad enjoyed them.

  4. And there you did it again!!! When we visit your blog, we seem to come away very hungry!!! Those biscuits and sausage sure do look delicious!!!

    Woos - Lightning and Misty

  5. my dad sighed while reading... do you have some leftovers so I can send him to you?

  6. Oooh, that looks grreat! Momma loves biscuits and gravy.

  7. You remind my mom so much of her pet sitting client Joy the black Lab!


Welcome to The Book of Barkley. This blog was created for more memories of Barkley as well as updates on Abby the Senior rescue Lab,who we adopted in 2014.

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