Brunch Biscuits & Gravy
This has become a favorite at our house. We enjoy having it for breakfast or lunch. Thought I would share. It is peanut free, nut free, and lactose free.
Biscuits & Gravy
- 3 c self rising flour
- 1/3 c butter or lard or shortening
- 1 1/2 c lactose free milk
- 1 pound of pork sausage
- 3 Tbsp shorting or drippings
- 1/4 c all-purpose flour
- 3 c lactose free milk
- 1/2 tsp salt
- 1/4 tsp black pepper (can add more to taste)
To make biscuits, preheat oven to 500 degrees, in a large bowl mix flour and shortening to coarse crumbs. Blend in milk. Fold 8-10 times.
On a well floured surface, roll out dough to about 3/4″ thick, use a glass or cup or biscuit cutter to cut out circles for the biscuits
Put on a cookie sheet, bake for 10 minutes
While biscuits are baking, make the gravy. In a frying pan, brown the pork sausage and the shortening or drippings over medium high heat. When browned, don’t drain. Add flour, salt, and pepper, stir constantly until the flour browns.
Slowly add milk and stir well. Bring to boil, stirring every couple of minutes. After it boils, reduce heat and cook 2 minutes until thick. It will also thicken when it cools too.
Posted on April 7, 2013, in Allergen Friendly Recipes and tagged Biscuits & Gravy, Recipe, Sausage. Bookmark the permalink. Leave a comment.
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