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It’s Biscuits And Gravy Week!

A Healthier Recipe for the Southern Favorite

I had no idea there was such a thing as Biscuits and Gravy Week. Did you? Well, apparently there is, and it’s this week.

Now, let me tell you why I just couldn’t resist sharing this silly little fact with you. Labor Day weekend in Central Park here in Huntington Beach, the largest group of enthusiasts in Southern California gather to Reenact the Civil War. While Luke and I went to the Labor Day Cruise Hot Rod Show that I told you about here, Rory went out to Central Park to take in a little history and a whole lot of fun.

After spending the day checking out her new want-to-be hobby, she had made some friends, and was even invited back to the dance that night. And that, led to this Status Update on facebook Monday morning…

So, Rory’s got a date with a boy named, Biscuit. Well, his nickname is Biscuit, and their friends are calling them…what else, Biscuits & Gravy! This morning I popped through The Daily Meal website, and guess what I found out? It’s BISCUITS & GRAVY WEEK!!!!!! Oh, we are rolling on the floor and laughing tears!

Well, me being me, I could not pass up a fabulous opportunity that just leapt into my lap so willingly. Tuesday morning, Rory was heading off to school and then to her date. Like any good mother would do, I made her breakfast. And, I had to share the deliciousness with you…

Biscuits and Gravy

I pulled out my handy dandy Trader Joe’s Buttermilk Biscuits, and my Jennie-O Lean Turkey Breakfast Sausage Roll, and got cooking with my cast iron skillet.

The biscuits just got popped into the oven according to the package directions.

With Rory’s special dietary needs, the Jennie-O Lean Turkey Breakfast Sausage is a good choice. It is well seasoned, and it can be cooked up with out using any oil. I heated the skillet a bit before putting the sausage into it, and chopped the sausage into bite-sized pieces as it cooked.

After the sausage is fully cooked, remove from the skillet and make the gravy. I added about one-quarter cup of flour to the sausage drippings. Letting the flour cook and soak up the drippings, I then added a little water. Be sure to stir the flour roux constantly with a whisk, so your gravy doesn’t get lumpy. Keep adding liquid (water or milk) and stirring until your gravy reaches the consistency you desire. You can always make more gravy or re-thicken the gravy by adding a little more flour. Add the sausage back to the skillet and mix well with gravy.