this is a page for
Category: Randoms
Brunch is the best meal of the day. Period.
You can go sweet, you can go savory. You can go both. You can have appetizers, you can have desserts. You can drink with no one judging you. What could be better?
I first tried biscuits and gravy at one of my favorite brunch spots. But what could be better than homemade? Being from the north, I was very confused about the whole gravy thing. I mean, is it necessary to put carbs on your carbs? One bite of this and the answer is “hell, yea!”
The first time I made gravy, I missed the part about adding the milk slowly. Womp womp. Flop. I ended up with a milky mess. Take two was much better. And it was carby heaven that sent me off to nap time dreams of fluffy and creamy goodness.
Biscuits and gravy is a classic, and this is a simple yet tasty rendition. Be careful with the milk!
~~~~~~~~~~
First, make the biscuits.
Step One
Prep Step! Measure out all of your ingredients.
Step Two
Mix your dry ingredients. Then, using SUPER cold butter, cut the butter into the flour mix with a pastry cutter (or use your fingers, but be careful because they’re warm).
Step Three
Mix in the buttermilk, form your biscuits, and pop ’em in the oven.
Now, make the gravy
Step One
Prep Step! Lay out all of your ingredients, and set a pan over medium heat.
Step Two
Add your sausage to the pan. I like to do it in one big lump and then break it up as I go. This ensures that I never get too small of pieces. As a serious sausage lover, the bigger the better!
Step Three
Now add your flour. Stir it around until the flour coats the sausage. You’re ready for the milk!
Step Four
Add you milk SLOWLY, whisking it in as you go. Once it’s all in, whisk it around a bit more and let it cook until it is a good consistency.
Step Five
Turn your heat down to low for the gravy and start your eggs. Serve it up!
Ingredients
- 2 cups all-purpose flour (280 g)
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 8 Tbsp unsalted butter (1 stick) COLD! (113 g) (4 oz)
- 1 cup buttermilk, COLD! (8 oz) (236 mL)
- 1 lb bulk pork sausage
- 1/3 cup all-purpose flour (47 g)
- 2 1/2 c whole milk (12 oz)
- salt
- pepper
- hot sauce
Instructions
- Prep Step! Measure out your dry ingredients, cut the butter into small cubes (cut a 3 x 3 grid in the stick, so that you get small cubes), and measure out the buttermilk. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Mix the dry ingredients together with a fork in a large bowl.
- Cut in your butter (SUPER COLD!) with a pastry cutter, or work quickly with your fingers so that the butter does not heat up. Do this until the mixture is in fine crumbles.
- Slowly, add you milk as you stir with a fork until you have a dough.
- If you are making round biscuits, pat the dough out into a circle that is about 1/2 inch tall. Using a biscuit cutter or a glass dipped in water (to prevent sticking) cut those biscuits. Place them on a baking sheet lined with parchment paper.
- If you are making drop biscuits, pull off lumps that are about 1/3 cup in size, and place them on a baking sheet lined with parchment paper.
- Bake at 400°F for 14 - 16 minutes, depending on your oven. Get ready to make the gravy!
- Prep Step! Set a large pan (that you can whisk in) over medium heat. Measure out your flour and milk and set them by the stove. Have your salt, pepper, and hot sauce ready to go.
- Dump all that sausage in. I like to add it as a whole and break it up with a spoon once it's sizzling - this keeps the chunks of sausage nice a big!
- Once the sausage is cooked, dust the flour over and stir until it coats the sausage.
- SLOWLY add you milk, whisking well as you go. Drizzle a little, stop and whisk more,
- do this until it's all in!
- Add salt, pepper, and hot sauce to your liking.
- Once the biscuits are done, break open a biscuit on each plate. Top with gravy. Add a fried or poached egg if you like. Dig in!
Notes
© Adventures of a Frostaholic
I saw a picture on the internet recently that had replaced Mars’ solar ranking with Louisiana. If you’ve even been in the summer, you would agree that it can’t be too far off!
This cocktail is the perfect summer night (or morning, whatever) cool down. It combines sweet, ripe peaches with the earthy and robust taste of whiskey. You can sweeten it up or not all. You can choose a simple sparkling wine or a sweet champagne.
Cocktails technically have recipes, but I say go with whatever floats your boat – this is a suggestion that you can tweak to your heart’s content!
~~~~~~~~~~
Step One
Prepare your ingredients! Separate the mint, chop the peaches, cut a lemon, slice one for garnish, and get your alcohol nearby
Step Two
Put a few ice cubes in the bottom of the shaker. Add the peaches, mint, and juice of the lemon. Pour the amount of whiskey that is desired, and add any simple syrup that you would like.
Note: You’ll see from my picture that I chose a pretty cheap whiskey. I have acquired a “whiskey snob” taste from my family, but it’s not worth the cost when you’re mixing with flavors that will mask what makes expensive booze good. Save your money on this cocktail.
Step Three
Shake, shake, shake! Pro Tip: Cocktails mix best when you come up with a dance. 😉
Step Four
Pour the whiskey mix into a glass of choice (I used a white wine glass – a champagne flute would be much more classy). Fill the glass with your desired bubbly. Add garnishes of mint and peach.
Sip on the porch under a fan and laugh at the weather – it can’t rain on your parade with this drink in hand!
Ingredients
- 3 oz whiskey
- 1 peach - half cubed, half sliced
- 4-5 sprigs of mint
- 1/2 lemon
- up to 1 oz simple syrup
- prosecco or brut champagne
Instructions
- Prep your ingredients! Slice your peach in half. Cube half and cut the other half into thin slices. Cover the bottom of a cocktail shaker with ice cubes (about 4-5)
- Add all of the ingredients except the champagne to the shaker.
- Shake, shake, shake!
- Strain the whiskey mix into a champagne or white wine glass. Top with champagne and enjoy!
Notes
© Adventures of a Frostaholic
