Almost like my Granny

I’ve been craving me some biscuits and gravy! Mmm there’s nothing like a plate of gravy to fill your soul with warmth…or remind you that times are low. Poor man’s food at it’s finest without breaking out the Ramen. Actually, gravy reminds me of my Granny. She made gravy and biscuits, gravy and toast- whatever was on hand- all the time growing up. I remember standing by the stove as a little girl as she showed me to make the stuff. Melt the butter. Add the flour. Stir the roux. Finally add the milk and season to taste. Since she’s a vegetarian she always made a simple white gravy and that’s how I’ve always preferred mine. But today I’m feeling a little adventurous. Sausage, anyone?


Aside from fond memories with my Granny (I really should go up for a visit!), biscuits and gravy is a cheap meal. I fed three people dinner and had some leftover for breakfast the next morning all for $4.65. Can’t beat that!


  • 1 lb breakfast sausage
  • Butter/oil if needed
  • 1/4 cup flour
  • 3 cups milk
  • Salt and pepper to taste
  • Seasoned salt to taste

The first thing you need to do is brown your sausage. I personally prefer to do this in a pot, but you can use a deep skillet or I know lots of people that prefer to use a cast iron skillet. To each their own



Make sure to break it up!



Once your sausage is all browned up, you may need to add some extra fat. This sausage was pretty lean so I added about a tablespoon of oil. I prefer to use butter, but oil works just as well. Now that you have the needed fat, stir in the flour



If you like, you can remove the meat and make a roux, but I’m lazy and find adding the flour directly to the sausage to be more convenient. Make sure to stir the flour in really well.



Let it cook for a minute. This will make a nice thick gravy!



Add the milk. I only like to use 3 cups, but if you prefer a thinner gravy you can add more. Bring to a little boil, stirring constantly. If you don’t stir, it’ll stick to the bottom, the milk will scorch, and all that bad stuff. So keep stirring. Once you get that boil going, turn the heat down to low.



Season with salt and pepper. Go light on the salt because the sausage is usually pretty salty. If your tastes are anything like mine, go heavy on the pepper. I like my gravy nice and peppery. You can add some seasoned salt too (aka Red Robin Seasoning)



Taste as you go!


Allow to simmer until the gravy reaches your desired thickness, maybe 10 minutes. It’s usually done by the time the biscuits are ready. Don’t forget to put them in the oven!


Oh yes, this is what I’m talking about! Plate up and serve!



Not quite like Granny, but still pretty darn good!




Split the Big One

I’m supposed to be posting about the long hours I spent preparing Thanksgiving dinner last Sunday with my friends…but it seems the doughnuts I made tonight are taking precedent. I mean, hello! We’re talking about doughnuts here. As wonderful as my new cranberry sauce recipe is, I’m just way to excited about eating some fried dough to dwell on last week. Sure, these doughnuts aren’t 100% made from scratch. I admit the only reason these babies made it into existence is because I opened the fridge and saw a can of biscuits just begging to be made into something greater. But when you have a sudden doughnut craving, sometimes you have to bite the bullet and accept a little help from Pillsbury. I’ll make them from scratch next time…


  • 1 roll of biscuits
  • 7-8 cups canola oil


  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons butter, melted
  • 3 tablespoons milk (as needed for consistency)
  • Pinch salt

Apologies (using the mighty voice of Spartacus), but I didn’t start taking photos until halfway through. It seems I’ve become so accustomed to my camera being out of commission I keep forgetting that it actually works now. Oh well. Heat the oil on medium high heat in a dutch oven or some sort of pot/pan with high sides. The oil should be over an inch deep and reach 350-375 degrees.

Meanwhile, pop that can of biscuits open and find something to start cutting holes in them with like a salad dressing bottle!

Now that your oil is nice and hot, carefully drop the doughnuts in 3-4 at a time. You don’t want to overcrowd them. My tongs were in the wash, so I used chopsticks. I really love how versatile chopsticks can be!



They cook really quickly, so flip them over after 30 seconds or so when they are golden brown. When both sides reach the desired color, carefully use your chopsticks to pull the doughnuts out and drain on some paper towels. Or some paper bags. Whatever you have handy!


Don’t forget to fry up the doughnut holes!


Once all your doughnuts are fried, you can start glazing them. Yum! Mix together the powdered sugar, vanilla, butter, salt, and milk until the glaze reaches a gooey consistency. It shouldn’t be too too thick, but it’s your glaze. You have artistic license to do as you will!

Once again, don’t forget the doughnut holes!


Aren’t they beautiful? All that’s missing is a tall glass of milk


Yes please. Thank you!