Prairie House Supply

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Homemade Biscuits & Gravy

Homemade White Gravy

As everyone knows, real white gravy with just the right amount of black pepper, now that’s comfort food. Most folks think gravy is something you pour out of a box into boiling water and stir a bit. I’m not no liar, when it’s just me and maw I’ve been known to sneak in some of that powered stuff myself.

But when the kids come home and all the grandchildren sleep over, I like to treat them to a big breakfast. My favorite goes something like this. Preheat the oven to 450 deg F then you chop up about 10 lbs. of spuds in 1-inch cubes, wash the cubes in a pan and dry with a dish cloth. After that you smear veggie oil all over them, not dripping just the right amount. spread-em out over a flat cookie sheet. (I think that’s what it’s called. you get the point)

Then you get the big cast iron pan out and fry up 2 or 3 lbs. of your favorite brand of sausage. While the sausage is cooking stir up a thing of biscuits and put them on your other cookie sheet. By this time, you’re going to be getting busy cause I haven’t ever seen a grand-kids sleep through 3 pounds of sausage frying up, but you better hold off on them good morning hugs because by now the spuds in the oven are getting done.

If you’re like me, you got busy making biscuits and forgot to give them spuds a turn over. The spuds would have been better flipped over but you haven’t got any time to worry about that now. Pull the spuds and toss in the biscuits.

We now are on the clock; in 13 min those biscuits are coming out and William Wallace himself won’t be able to keep the invading army of kids out of the kitchen. First take the crumbled sausage out of the big pan and pour half the remaining oil in the medium pan. If you left this pan cold it will buy you a few extra min at a very critical time, crack a dozen eggs in the small pan and put on the stove.

In the big pan put 2 large tablespoons of flour and soak up most of the sausage grease. Brown the flower but do not burn it, it’s got to be hot but not too hot. Now here is the trick and why you didn’t preheat the egg pan. Grab the milk and fill the pan with the brown flour 3/4 full of milk, from this point on you can NOT stop stirring your milk and flour mix. Dissolve all the flour into the milk at the same time as all that you got to finish scrambling those eggs. Go ahead and turn the heat off the egg pan, I know there not done yet but that cast iron holds a lot of heat and it will over cook them since you just realized the biscuits are about 2 min from coming out and the invading army is now in a full frontage assault. Quickly you realize your only hope at this point is to have them start setting the table.

All this time you have not stopped stirring the white gravy so when it gets just the right thickness pour in the sausage a bit if salt and black pepper. If your timing was right everything is ready. If Ya got an extra min pop the spuds back in the oven for a sec and give them a warm up.

I would love to tell ya now that’s how you make white gravy but it’s not, your belly might be full but that gravy pan MUST be washed soon, like right now. Those two cookie sheets you could probably buy yourself a few hours even that egg pan, but not that gravy pan. I don’t care how close Santa is getting to that tree, that pan is calling your name. Heed my warning, you’ll be hoping for a new pan under the tree if you don’t clean that pan pronto.

Sorry I don’t have the exact measurements of each of the ingredients. Grandmother taught me to make it like that, I taught my daughter the same. I hope a hundred years from now, some great great great grand-kid of my own teaches their children the importance of Christmas day breakfast with homemade white gravy.

The Old man

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