Some morning, perhaps one where you have a little time and want to bring back a smell from the past, or just want to make something, try the recipe for biscuits and gravy. It won't kill you if you do it right and it isn't like injecting cholesterol directly into your heart.
For the biscuits, combine the dry ingredients, chop in (use a fork or two table knives and blend in the butter, add the buttermilk (if you don't have it, use milk and a little bit of lemon juice), and mix but just get everything into a uniformly wet glob. spread it out to 1/2 inch layer and make biscuit shapes with the lip of the martini glass from last night. Put them on a baking sheet and into a 400 degree oven until done.
• 2 cups all purpose flour
• 4 teaspoons baking powder
• ¼ teaspoon baking soda
• pinch of salt
• 3 oz. cold butter, diced
• 8 oz buttermilk
In that pan you haven't used since you bought it and while the biscuits are in the oven, brown up the sausage or cut up bacon, pour off the fat or most of it (a little will really add to the flavor and for heaven's sake, don't toss out bacon or sausage fat - it is like gold..freeze it and use a dab here and there when you cook meats), put in a little flour and butter (into the same pan) and let it cook for a minute or so, add and stir the milk about a cup at a time and it will thicken up due to flour. Whole enterprise takes about 5 minutes. salt and pepper it to how you like it.
• ½ pound ground breakfast sausage or diced bacon
• 2 tablespoons butter
• 4 tablespoons all purpose flour
• 3 cups cold milk
• Salt and pepper to taste
In case you think I've gone crazy, my dad used to make this and the recipe comes from the Brown Jug Restaurant in Ann Arbor, Mi - still in existence - where my dad, his brother Jimmy and another guy I can't remember, owned it in 1934. My dad used to cook this for us on saturday mornings now and then.
He would have been 115 a few months back.