I am a busy woman! You probably are too, or a busy man, whatevs. Point is life is not slowing down, and I’m glad you are taking some of your precious time to read my blog! Thank you!
Last week was my birthday and my friend gave me some goodies for my planner…which led to me subscribing to Planner Addiction Box.
Side note: Do not forget to type in Planner when looking for this service. Addiction Box in Google takes you to some places….
Anyway! I was super excited to use them! Like I literally set aside time to use these cute planner accessories
It also came with this cute little reminder that I stuck to the door for the kids to see before they leave for school.
So since I’m so busy these next few weeks when it came to meal plans I went ahead and added an extra theme day of Breakfast for Dinner Thursday’s…last week I accidentally planned some sort of Mexican food four nights in a row, so I thought maybe throwing another theme in wasn’t a bad idea.
My first Thursday I went with Biscuits and Gravy…a family favorite and something that doesn’t take a lot of time, and can even be made ahead.
Full disclosure, I usually use store bought biscuits…but for you all I made some from scratch. Twice. The first time I made discuits.
3 cups of flour
1 stick chilled butter
5 tsp baking powder
2 tsp salt
1/3 cup powdered milk
1 tbs sugar
2 tsp cream of tartar
1/2 cup shortening
1 – 1 1/2 cups buttermilk
1/4 cup melted butter
Preheat oven to 450
Combine your flour, salt, sugar, cream of tartar, baking powder, and, powdered milk, and mix well.
So the first time I made these I put them on a regular cookie sheet and baked them 9-12 minutes. Got the above mentioned discuits.
Second time I rolled it but then kind of did a drop biscuit thing, I also baked them in cast iron skillets. They maybe weren’t as pretty but they did rise and they had a fluffier texture.
1 lb breakfast sausage
Brown your sausage in a large skillet
Once it is cooked slowly sprinkle 2tbs of flour into it, pushing the meat around the entire time.
Give the mixture a few minutes (around 3-5) and see how thick it’s getting.
If it’s too thin add more flour slowly, too thick add milk
Be sure to add about 1 1/2 tbs salt and plenty of pepper. It also kind of depends on the thickness of the gravy.
Make it for dinner, make it ahead and freeze it for the week, or enjoy it on a lazy Saturday morning.