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i love big breakfasts on sunday mornings.\u00c2\u00a0 i’ve blogged before<\/a> about pancakes<\/a> but this past sunday, i just had to try out this recipe<\/a> for beaten biscuits.\u00c2\u00a0 we had some yummy ruegsegger’s<\/a> pork sausage and we had some buttermilk in the fridge (rare!) so it was the perfect time for biscuits and gravy.\u00c2\u00a0 as you can see, the biscuits baked up lovely and golden (although, considering that they included an entire stick of butter, they seemed a bit… dry to me.\u00c2\u00a0 maybe i didn’t beat them long enough?) and because of the unique folding technique, they split into perfect halves.\u00c2\u00a0 i’m not sure they’re the perfect biscuit, but they were rather tasty with this sausage gravy on top.\u00c2\u00a0 and later with a slather of honey or jam.\u00c2\u00a0 the sausage was the leanest sausage i’ve ever cooked.\u00c2\u00a0 there almost wasn’t enough fat to make the roux for gravy (am i using the right word in the right way there?\u00c2\u00a0 too late at night to look it up.), but it crumbled up so nice and small and there were no mystery chewy bits like there so often are in sausage. i didn’t eat again until after we got home from church.\u00c2\u00a0 and then i had a salad.\u00c2\u00a0 but it was worth it.<\/p>\n","protected":false},"excerpt":{"rendered":" i love big breakfasts on sunday mornings.\u00c2\u00a0 i’ve blogged before about pancakes but this past sunday, i just had to try out this recipe for beaten biscuits.\u00c2\u00a0 we had some yummy ruegsegger’s pork sausage and we had some buttermilk in … Continue reading
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