This recipe incorporates a previous recipe that I shared
last year. My Cheddar-Roo
Biscuit recipe is used; just leave
out the part about adding the cheese. We’re
going to finish the baking on the biscuits and let them rest on the counter
until we've finished the gravy and eggs.
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| Photo Credit - Renee Olson |
Gravy
Ingredients
2 tbsp. butter
4 tbsp. flour
1 1/2 cup milk
Salt & Pepper to taste
Process
In a heavy skillet melt the butter over medium heat
Add the flour and stir constantly; you can use a whisk for
this
Be sure to get all the lumps out
Careful not to brown the rue
After about 5 minutes add your milk and whisk
The gravy will thicken; add more milk a little at a time to
achieve the consistency you’re looking for.
Many people use a lot of pepper in this type of gravy, in
fact sometimes its called pepper gravy.
I don’t care for pepper so I just add a bit.
Remove from heat and set to the side
Scramble two eggs per person in a frying pan and set to the
side.
Assembly
Split the biscuit in half and set on the plate.
Add the scrambled eggs to the biscuit halves.
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| Photo Credit - Renee Olson |
Cover with gravy
Serve
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| Photo Credit - Renee Olson |
This is one of my all-time favorites. For breakfast lunch or dinner this is a great
recipe to have handy. Take those extra biscuits and toss them in the freezer. They're great for making stuffing, breadcrumbs, or if you cut them in 1/2 before you freeze them, they'll fit right in a toaster oven! I hope you enjoy!
Namaste & Blessed Be
Sosanna
)O(
