Homemade Biscuits and Gravy

One of my favorite memories growing up is that of having homemade biscuits and gravy. Nobody made more delicious biscuits and gravy than Aunt Mary and mom. I remember looking forward to the mornings when Aunt Mary or mom would cook us a delicious feast and we would gather as a family. I'm not sure if it was the company that made it the most delicious breakfast ever, but nothing could beat this meal. Even after all these years I can't eat biscuits and gravy without thinking about Aunt Mary, Dan, Joe, Megan and Malley. I don't know the secrets to the best biscuits and gravy, and I know these don't come close, but here's my best amateur recipe for biscuits and gravy. Aaron and I just made these Saturday and we decided that it's going to be our new tradition to have people over for breakfast rather than dinner, in memory of my sweet childhood memories. I miss you Aunt Mary and Megan! I miss you my dear family!


TRIVIA QUESTION:  Who remembers the names of the restaurants we use to eat at for breakfast in Ohio?


The first person to name it will get a complimentary breakfast (seriously) from Aaron and me. 
 

Homemade Biscuits

•  2 C. flour
•  1 tbsp. baking powder
•  1/2 tsp. sal
• 1/2 c. shortening (I use butter)
• 3/4 c milk
• 
  
  1. Preheat oven to 450 degrees F
  2. In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
  3. Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
  4. Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
  5. Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.
  
  Makes 8-10 biscuits
  
  

          Gravy

  

  
  

  • 1 pound Bob Evans Original Recipe Sausage Roll (we just use whatever sausage we have)
  • 1/2 c flour
  • 4 c. milk
  • salt and pepper to taste

  
  

  •  Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.