Since we have been doing this experiment of cooking everything from scratch I have found that weekend breakfasts can be a bit of a challenge. This morning we had a little time so I thought that I would make an actual breakfast. We had some ground sausage in the fridge that was going to be past prime in the next couple of days, so sausage gravy with biscuits sounded good to me. What I didn’t realize that we only had about 1.5 cups of all purpose flour and my go to biscuit recipe calls for 2.5 cups. I did have a full bag of King Arthur white wheat flour and I have been adding that to all of our bread recipes lately, how bad could it be? Turns out, not too bad at all. The kids didn’t even notice the wheat flour and ate them just fine – no idea about the wheat flour. A little extra whole grain never hear anyone.
- 1tbsp olive oil
- 1lb ground sausage
- 1tbsp dry sherry
- 2tbsp flour
- 1.5 cups milk
- salt and pepper to taste
- Heat pan and add ground sausage. Break up and cook until browned.
- Add sherry and deglaze pan
- Sprinkle flour on top of sausage, stir and cook for two minutes
- Add milk and bring to a simmer to thicken gravy
- Add salt and pepper to taste
- Serve over warm biscuits
- 1-1/2 cup all purpose flour
- 1 cup white wheat flour
- 1 tbsp baking powder
- 1-1/2 tsp salt
- 1 tsp sugar
- 1/3 cup (1 stick) cold butter cut into cubes
- 1 cup milk
- Mix dry ingredients together
- Add butter to dry ingredients
- Use pastry cutter to cut butter into dry ingredients
- Use wooden spoon to stir in milk to form a pasty consistency
- Drop onto a parchment lined baking sheet
- Bake for 20-25 minutes
