This time I remembered to take photo's before I ripped open the wonderful wrapping!
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This is one of our favorite breakfasts, though I only make it a few times a year.
BISCUITS & GRAVEY
3-4 lbs. farmer sausage
1/2 large onion chopped
3/4 tsp. sage
Fry onion, sausage and sage in large pot until the sausage is done.
Add 8 tbsp. flour, mix well and fry, stirring once in awhile, on med/high heat.
6 cups of milk (I use 1%)
1.5 tsp. poultry seasoning
1/4 tsp. nutmeg
2 tsp. worchestershire sauce
1/4 - 1/2 tsp. red pepper flakes, depending how "hot" you want it.
Let this come to a boil over med/high heat, stirring often. If the gravey doesn't get thick enough, mix flour and liquid (from pot) in a bowl till well blended and add to pot.
BISCUITS:In a food processor, place 2 1/4 cups flour, 4 tsp. baking powder and 1/2 cup hard margarine cut into 16 pieces. Mix.
Place in bowl and make well in center. Add 1 1/4 cups milk, mix till just blended. Place on a cutting board, flatten with hands, cut with round cutter.
Place on cookie sheet and bake at 400F for 12 minutes.Sometime I use 1/2 milk and 1/2 buttermilk just to add a different flavor to the biscuits.
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