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!

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *