This is the cook book (1963) that got me started here on the farm 14yrs ago. It’s my go-to when I need a quick reminder. It’s also where I send my kids when they need a basic recipe.
I confess I have created a few adjustments to the favorites. For my biscuits I use this basic recipe but instead of using shortening I dice up cold butter and leave it lumpy in the batter. This creates an amazing buttery biscuit. I also add an egg.
This morning we’re driving breakfast an hour north to share with my elderly aunt. She’s been a godsend my entire life. It’s the least I can do. Because we’re sharing I thought it would be fun to make miniature biscuits. Easy for dipping into the gravy.
The gravy is the easiest way to make any breakfast, lunch or dinner so much more.
- 3 bratwurst, casings removed
- 1 stick of butter
- 3-4tbsp flour
- ~1.5 cups of milk
Brown the sausage, add the butter, mix the flour into about 1/4 of cold water and then add it to the sausage.
If you add the flour straight to the sausage it will stick. Mixing the flour in the water first makes a smooth consistent gravy.
Then add milk and mix until the gravy is at the consistency that you want. If you like a thicker gravy add less milk, if you want it thinner add more.
Remember all measurements are approximates as I tend to eye-ball everything in the kitchen.
8 o’clock I better get this gravy in a dish and hit the road.
Enjoy your breakfast and your day!