Easy Biscuits and Gravy

I almost always make eggs of some kind for breakfast; fried, scrambled, poached… you name it, I’ve probably made it!

But, from time to time, it is nice to change things up with something different.

For me, biscuits and gravy are a treat because I don’t make it often.

Don’t ask me why!

Maybe I just get into a rut of making the same things over and over again…

Or maybe I make eggs so much because our chickens have been such prolific producers!

Either way, this biscuits & gravy recipe is always a hit.

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The Biscuits

Start by mixing the flour, baking powder, and salt in a large mixing bowl.

Then cut in cold butter using a pastry blender.

Depending on how flakey you would like your biscuits, you can add anywhere from 1 – 3 tablespoons of butter. The more butter, the flakier the biscuits.

Pro Tip: Using cold butter helps make the biscuits fluffier and flakier.

Next, add the milk and gently mix until the flour is fully incorporated.

Make sure not to overwork the dough.

Then roll the dough out on a floured surface and cut into biscuits.

This recipe makes 6 – 2 1/2 inch biscuits, which I find is a perfect serving size.

I use my biscuit cutters from Amazon to get perfectly shaped biscuits with pretty scalloped edges.

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Pre-heat your oven to 400º and bake your biscuits on a baking sheet for 20 minutes or until golden brown.

I personally like to line my baking sheet with parchment paper so I have as little clean-up as possible.

You can cover the biscuits and allow them to cool or serve them hot!

The Gravy

Mom always used Jimmy Dean Italian sausage, however I recently discovered that a local business carries Mild Italian beef sausage – AND delivers to our acreage!

For those of you who have never lived in a rural location, you likely don’t understand the excitement of actually being able to get delivery…

Where we live, we can’t even get the mail delivered to our house – so this is a big deal.

Oh! And the beef is also high quality and ethically raised.

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While the biscuits bake, start the gravy by frying the sausage until fully cooked, breaking it into small chucks as it cooks.

Salt & pepper to taste (I like to season my meat now and then add more to the gravy later; this gives the meat great taste without the gravy getting too salty).

If you are using pork sausage, you will have plenty of drippings to mix the flour into, however if you are using a lean meat, you may need to add 1 tablespoon of butter.

Once the meat is fully cooked, sprinkle the flour on top of the meat and mix it in.

Allow it to brown slightly, string occasionally on medium heat (this step is the key to good gravy; browning the flour before adding the milk gives it a rich flavour).

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Add 1/3 cup of milk and stir until the mixture has thickened.

Add the remaining cup of milk and 1 teaspoon of beef stock; stir until it is combined and starts to simmer.

Salt & pepper to taste.

Remove from heat once it has reached the desired thickness.

Cut your fresh biscuits in half and scoop the gravy over both halves.

Enjoy!

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Biscuit Recipe

1 cup flour

1 teaspoon baking powder

1 tablespoon cold butter (up to 3 tablespoons)

1/4 teaspoon salt

1/3 cup milk

Directions

Mix dry ingredients, then cut in cold butter.

Stir in milk and incorporate ingredients (do not overwork dough).

Roll out dough on floured surface.

Cut & bake at 400º for 20 minutes or until golden brown.

Enjoy!

Makes 6 – 2 1/2 inch biscuits

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Gravy Recipe

1 pound mild Italian sausage

1 teaspoon butter (optional)

2 tablespoons flour

1 1/3 cup whole milk

Salt & pepper to taste

Directions

Fry the sausage in a large pan, breaking it into chunks as you stir.

Salt & pepper to taste.

Stir in flour and allow to brown slightly (add melted butter if you are using a lean meat that does not have drippings).

Add 1/3 cup milk and stir until thickened.

Add remaining cup of milk and the beef stock.

Stir until thickened to desired consistency.

Salt & pepper to taste.

Scoop onto biscuits & enjoy!

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Mom’s Baking Powder Biscuits

What is better than Mom’s home-cooking?!

This is a recipe I grew up on and still love making to this day!

These tasty biscuits are great with butter, hot out of the oven.

Or you can add fresh, homemade jam…

… or you can make biscuits and gravy…

… ooor, you can use the dough to make Pigs in a Blanket!

This recipe is the foundation for so many yummy options.

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Start by mixing the flour, baking powder, and salt in a large mixing bowl.

Then cut in cold butter using a pastry blender.

Depending on how flakey you would like your biscuits, you can add anywhere from 1 – 3 tablespoons of butter. The more butter, the flakier the biscuits.

Pro Tip: Using cold butter helps make the biscuits fluffier and flakier.

Next, add the milk and gently mix until the flour is fully incorporated.

Make sure not to overwork the dough.

Then roll the dough out on a floured surface and cut into biscuits.

This recipe makes 6 – 2 1/2 inch biscuits, which I find is a perfect serving size.

I use my biscuit cutters from Amazon to get perfectly shaped biscuits with pretty scalloped edges.

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Pre-heat your oven to 400º and bake your biscuits on a baking sheet for 20 minutes or until golden brown.

I personally like to line my baking sheet with parchment paper so I have as little clean-up as possible.

You can cover the biscuits and allow them to cool or serve them hot!

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Recipe

1 cup flour

1 teaspoon baking powder

1 tablespoon cold butter (up to 3 tablespoons)

1/4 teaspoon salt

1/3 cup milk

Directions

Mix dry ingredients, then cut in cold butter.

Stir in milk and incorporate ingredients (do not overwork dough).

Roll out dough on floured surface.

Cut & bake at 400º for 20 minutes or until golden brown.

Enjoy!

Makes 6 – 2 1/2 inch biscuits

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Be sure to join my mailing list to get my recipe for the gravy I make for biscuits and gravy as soon as I publish it!

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What is your favourite way to eat biscuits? Drop a comment below!

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Fish Tacos

Fish tacos have been a difficult blog recipe to write about because of the nature of the beast…

Let me explain:

We usually spend a lovely day on the lake catching Northern Pikes (sometimes “lovely” means rainy and cool, but catching lots) and get home at midnight or 1 AM.

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The fish tend to bite really well after the sun begins to go down, hence our late arrivals back home (we usually have an hour or two of gravel country roads after getting off the water, depending which lake we went to).

Therefore, as soon as we get home with our fresh fish, Jake starts filleting them while I start prepping everything for fish tacos.

(I personally have filleted my fair share of salmon up in Alaska, but here?! Nope! Jake does all the filleting!)

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At this point we are usually STARVING!

… which means remembering to take any photos for the blog often falls to the wayside in favour of chowing down on some delicious fish tacos!

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We may or may not have had fish tacos for breakfast the morning following our last fishing trip (that’s normal, right?!) and I finally got some photos for this recipe!

I know many people don’t like the taste of Northern Pike, however I enjoy it when it has been cooked properly.

And the fight?!

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Wow! Northern Pike put up such a good fight that even a small fish is fun to catch, even if we have to throw it back because it was too small.

For me, the fish tacos are about the whole experience from beginning to end…

… the relaxing time on the sparkling water, the adrenaline rush when a fish finally hits my line, the quality time with my honey, and finally, the amazing taste of fish tacos (increased by our extreme hunger).

To debone or not to debone

This is a HUGE must for fish tacos!!!

I can not stress that enough!

When you are just having a fish fry, sure, you can pick the bones out as you eat – but that is not an option with fish tacos!

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If you don’t know how to debone fish yet, check YouTube for tutorials… or better yet, ask someone who knows how to do it to show you a few times and then try it for yourself.

I personally don’t know how to debone fish, but Jake has become a pro at it by now!

It does take practice to become proficient, but trust me when I say it is worth it.

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So what is my recipe?

The sauce is what really kicks these fish tacos up a notch.

I love a bit of heat, so I tend to add some spice to the sauce I make from scratch.

The other “yum factor” is using Cajun Fish Crisp when frying the fillets in butter.

It gives a nice crunch and the flavour is outstanding!

The fact that Fish Crisp is Canadian Made is also a bonus for me; I LOVE seeing that the products I buy support local economy.

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While Jake is out filleting the fish, I start by prepping the veggies.

I thinly slice the purple cabbage; it adds both color and crunch.

Sometimes I will add a few thinly sliced red onions to my tacos, but not always.

Next come the quartered cherry tomatoes and slivers of cucumber.

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I mix all the veggies together and drizzle with freshly squeezed lime juice.

Then I start on the sauce; a good scoop of sour cream, several splashes of Frank’s Red Hot Sauce, fresh lime juice, cumin, cayenne, paprika, and a bunch of fresh cilantro all get blended together in my food processor.

(I just got this KitchenAid food processor and LOVE it!)

The heat level can be adjusted to taste; some people like spice like I do, however some people can’t handle anything too hot.

Once the fish is all filleted, I dredge the pieces in the Fish Crisp, then fry in butter on high heat until they are golden brown on each side.

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Then I heat the flour tortillas one at a time in a pan on high heat (without oil); once they start to bubble, I flip them and then remove them from the heat when the second side bubbles.

This brings out flavour in the tortillas and gives them flexibility so they don’t break when folded.

The next step is the long-awaited assembly of toppings and finally eating the fish tacos!

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The beauty of tacos is that each person can add the amount of toppings they would like.

Any extra raw fish we have left from our fishing trip will either get eaten for breakfast the following morning or frozen for future fish tacos.

I know there are tons of ways to make fish, but these tacos are just so good that we almost always go this route.

Recipe

Northern Pike (or other white fish)

Cajun Fish Crisp

Butter

1/2 cup purple cabbage

1/4 cup cherry tomatoes

1/4 cup cucumber

Red onion, optional

Flour tortillas

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Sauce

1/2 cup sour cream

1 teaspoon Frank’s Red Hot Sauce

1/4 teaspoon cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

1/2 lime zested and juiced

1 bunch cilantro

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Directions

Prep vegetables by thinly slicing cabbage and cucumber. Quarter cherry tomatoes.

Mix vegetables and drizzle with fresh lime juice.

Dredge fish in Fish Crisp and fry in butter on high heat until golden brown on both sides.

Make sauce by combining all ingredients in food processor and blend.

Toast flour tortillas to warm.

Add vegetables and fish to each tortilla and top with sauce.

Enjoy!

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Oh right! The last two pictures?

Yep, I couldn’t help but throw them in…

This was the biggest Northern Pike I have EVER caught (18.5 lbs – it was HEAVY to hold for photos)!

I was in a sit-inside kayak, no less! The guy at the kayak store told me I would never be able to catch fish in a sit-inside kayak and that I HAD to get a sit-on-top style to get fish… (guess I showed him! lol)

It took about half an hour to land this beast and I got pulled all over the lake in the meantime.

That night was well after 1 AM before we got home and got to eat some fresh fish!

There! I got my “big fish brag moment” in.

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What is your favourite way to make fish? Drop a comment below!

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