Rocky Mountain Recipes 3-21-11 | TheFencePost.com

Rocky Mountain Recipes 3-21-11

French toast on a white plate, against a white background

8 Buttermilk Biscuits

3/4 lb. Sausage

4 c. Milk

4 to 8 Tbsp. Flour

Prepare biscuits as instructed on package. Brown sausage in skillet. As soon as sausage is completely brown, turn to medium heat. Add flour by the tablespoon, stirring constantly. Let the flour turn brown before adding another tablespoon or your gravy will taste like flour. After you have added enough flour to make the gravy as thick as you like, add milk and stir with a whisk. Serve over biscuits.

Sharon Raasch • Imperial, Neb.

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8 Buttermilk Biscuits

3/4 lb. Sausage

4 c. Milk

4 to 8 Tbsp. Flour

Prepare biscuits as instructed on package. Brown sausage in skillet. As soon as sausage is completely brown, turn to medium heat. Add flour by the tablespoon, stirring constantly. Let the flour turn brown before adding another tablespoon or your gravy will taste like flour. After you have added enough flour to make the gravy as thick as you like, add milk and stir with a whisk. Serve over biscuits.

Sharon Raasch • Imperial, Neb.

8 Buttermilk Biscuits

3/4 lb. Sausage

4 c. Milk

4 to 8 Tbsp. Flour

Prepare biscuits as instructed on package. Brown sausage in skillet. As soon as sausage is completely brown, turn to medium heat. Add flour by the tablespoon, stirring constantly. Let the flour turn brown before adding another tablespoon or your gravy will taste like flour. After you have added enough flour to make the gravy as thick as you like, add milk and stir with a whisk. Serve over biscuits.

Sharon Raasch • Imperial, Neb.

8 Buttermilk Biscuits

3/4 lb. Sausage

4 c. Milk

4 to 8 Tbsp. Flour

Prepare biscuits as instructed on package. Brown sausage in skillet. As soon as sausage is completely brown, turn to medium heat. Add flour by the tablespoon, stirring constantly. Let the flour turn brown before adding another tablespoon or your gravy will taste like flour. After you have added enough flour to make the gravy as thick as you like, add milk and stir with a whisk. Serve over biscuits.

Sharon Raasch • Imperial, Neb.

8 Buttermilk Biscuits

3/4 lb. Sausage

4 c. Milk

4 to 8 Tbsp. Flour

Prepare biscuits as instructed on package. Brown sausage in skillet. As soon as sausage is completely brown, turn to medium heat. Add flour by the tablespoon, stirring constantly. Let the flour turn brown before adding another tablespoon or your gravy will taste like flour. After you have added enough flour to make the gravy as thick as you like, add milk and stir with a whisk. Serve over biscuits.

Sharon Raasch • Imperial, Neb.

8 Buttermilk Biscuits

3/4 lb. Sausage

4 c. Milk

4 to 8 Tbsp. Flour

Prepare biscuits as instructed on package. Brown sausage in skillet. As soon as sausage is completely brown, turn to medium heat. Add flour by the tablespoon, stirring constantly. Let the flour turn brown before adding another tablespoon or your gravy will taste like flour. After you have added enough flour to make the gravy as thick as you like, add milk and stir with a whisk. Serve over biscuits.

Sharon Raasch • Imperial, Neb.