Ultimate B’s and G’s (biscuits and gravy)

Ultimate B’s and G’s (biscuits and gravy)

I’ve kind of been on a breakfast kick lately. Good ole’ scrambled eggs and toast are lovely, but sometimes you just need something more. I was trying to think of a super yummy Saturday morning breakfast we could have. We traditionally have the biggest and best breakfast of the week on Saturdays…when the kids are home and we get to sleep in a bit. This is probably why our Saturday morning breakfast is more like brunch. Because we usually have it around 10 or so. And not because we’re trying to be posh brunchie people…because we old parents are pooped and need to sleep in!

biscuit-cups

Anyway, back when I first met Ryan, he was making these breakfast cup things he calls Ultimare B’s and G’s. Back then I remember thinking that these things were so absurd (in a mostly good way). But after 8 years with Ryan, I’ve learned this is just how he is and the kinds of things he creates. His imagination is BIG. And he doesn’t stop at the imagination part…he goes for it! Combine his love of breakfast with his big imagination and these beauties were born. We hope you enjoy them as much as we do!

bs-and-gs

Budget wise these were great too. Ryan’s Uncle gave us a bunch of meat and this ground pork was included. We generally have eggs and shredded cheddar on hand…we’re a cheese lovin bunch. So, we really didn’t purchase anything special for these. If we would’ve needed to purchase the cheese and sausage it would’ve been $5.20 for the brands and sizes we buy. But everything else we generally have on hand. $0.65 a biscuit. You can’t get a fast food B and G that cheap. And this one is way better for you!

bs-and-gs-baked-with-gravy

Ultimate B’s and G’s (biscuits and gravy)
makes 8

Biscuits
2 cups flour
1 TBS baking powder
1 TBS sugar
1 tsp salt
1/3 cup butter, cold grated
1 cup milk
You will also need : scrambled eggs, ground pork sausage, and shredded cheddar
Ryan gets the ground pork and seasons it himself with pink salt, pepper, thyme, rosemary, cayenne, crushed red pepper, and nutmeg. It tastes fresh and you can control how salty you like it. But you can definitely buy your favorite pre-seasoned variety and cook it up.
Pre heat oven to 350 degrees. Combine all dry biscuit ingredients. Then cut in cold butter until reaches smaller than pea size bits. (I should probably mention that Ryan likes to grate up his butter with the big side of the cheese grater and then put it in the freezer for about 5 minutes to get it really cold again.) Then add milk, a little at a time as you may not need all of it, and stir just until blended. Do not stir too much or the biscuits may become tough. Then gently work into a ball. Flour a surface to roll out dough. Roll out dough to 1″ thick and cut biscuits 4″ in diameter. This made 8 biscuits. Spray muffin pan and press biscuits into muffin cups. Leave an excess edge of biscuit around the top of each cup.
Fill biscuit cups with sausage, then eggs, and top with cheese. Bake for 15-20 minutes. While the biscuits are baking, you can prepare the gravy. I love Nancy Smith’s recipe from all recipes
I just cut the recipe in half and add some of the leftover sausage to the gravy. Here’s how I make Nancy’s recipe: http://allrecipes.com/recipe/65104/moms-country-gravy/
Sausage Gravy
1/4 cup of oil
1/4 cup and 2 TBS flour
1/2 tsp salt
1/2 tsp groud black pepper
2 cups milk
Heat oil over medium heat and then whisk in flour, salt and pepper. Gradually stir in milk, so no lumps form. Once mixed well, add in sausage and heat until warm..
Once biscuits are done, let them cool 5 minutes, then top with gravy and serve. Enjoy!

 

 

Dinner and Breakfast… oh yes, SOS!

Dinner and Breakfast…oh yes, SOS!

I was reminiscing about dinners my Mom made when I was a child… I remembered old trusty, chipped ham on toast (or SOS, as she called it). I’m sure most of you had a version of this basic but tasty dish. I decided to recreate this old classic but I wanted to fancy it up a skosh. I thought it would be really great on some thick toast instead of traditional bread. That was the ticket! I bought a one dollar loaf of italian bread at the bakery, cut it about an inch thick, and toasted it with butter in a skillet.

thick-sliced-bread

The only other thing I had to buy was the ham. My Mom used the really thin Carl Buddig ham, which I loved, but I wanted to find something that was maybe a little better for us. In the whole ham section of my grocery store, they have single thick sliced pieces of really good ham! And they’re only two to three dollars a piece. I know that sounds like quite a bit for one slice of ham, especially when we’re on a budget. But between the bread and ham, I only had to spend a total of four dollars on this meal. I had everything else at home already. And at the portion size we used ( which was half a piece toast per person ), we got about eight to nine servings! It was $0.50 a person! That’s pretty great.

thick-toast-in-pan

Then the next morning… I was driving home from taking the kids to school, wondering what I should have for breakfast, and I bet you can guess what popped in my head. SOS! It’s perfect for breakfast too! And if you were really feeling froggy, you could plop a hot fried egg on top for the ultimate breakfast beast.

sos

sos-close-up-with-fork

So you can have it for dinner, breakfast or both. It’s up to you. I hope you enjoy!

Fancy SOS

1 Italian Bread loaf from the bakery, unseasoned. Slice 1″ thick
1 cup thick sliced ham, cut into chunks
1/4 cup vegetable oil
1/4 cup flour
2 cups milk
butter
salt and pepper

Pour oil into skillet and heat over medium heat. Once hot, whisk in flour until blended. Then gradually add milk while whisking constantly. Once all blended smoothly, add ham chunks and salt and pepper to taste. I only added about 1/4 tsp of salt as the ham is plenty salty on its own. Let the mixture heat through and stir ocassionally.
Heat another skillet to medium heat, then add a sliver of butter. Once melted, place bread on top and let butter soak in. Do this with the other side of the bread as well. Brown until toasted on both sides.
Then it’s time for assembly. Place toast on a plate and put a nice scoop of gravy on top. Serve immediately and enjoy!