Biscuits with Gravy, two ways

Over the last few weekends, we’ve managed to find several occasions to make brunch at Fart Castle. I’ve been taking these opportunities to really hone my biscuit and gravy craft. I’ve been experimenting with both meat and veg varieties, and have to say I’m really happy with both. Therefore, you get both today!

It was a lot of fun doing this shoot. Many thanks to all the folks who came over to sample the food. And a special thanks to Brett Warnock, who I am informed will be writing a review! And of course, J. Scott Winegarner, faithful photographer and food taster.

Sausage Gravy

1 lb. Pork Sausage
3 C Milk
¼ C. Flour
¼ C. Maple Syrup
3 Tbsp. Butter
1 Tsp. Rosemary
½ Tsp. Fennel
Salt & Pepper, to taste

In large sauce pan, cook pork sausage over medium heat until browned. Using a slotted spoon, transfer meat into a mixing bowl, leaving drippings in pan. Add butter and let melt. Toss in flour, and mix until it thickens, bubbles and turns a little brown. Add spices, milk and maple syrup and stir until it thickens (10 min). Return sausage to pan and stir. Cook another 10-15 min until it reaches desired gravy consistency.

Mushroom Gravy

2 lbs. Cremini Mushrooms
3 C Milk
¼ C. Flour
¼ C. Maple Syrup
6 Tbsp. Butter
2 Tsp. Rosemary
1 Tsp. Fennel
Salt & Pepper, to taste

In large sauce pan, melt 2 Tbsp of butter. Add in mushrooms, maple syrup, rosemary, fennel, salt and pepper. and stir to coat. Cook until liquid is released from mushrooms and evaporated. Using a slotted spoon, transfer mushroom mixture into a mixing bowl, leaving drippings in pan. Add remaining butter and let melt. Toss in flour, and mix until it thickens, bubbles and turns a little brown. Stir until it thickens (10 min). Return mushroom mixture to pan and stir. Cook another 10-15 min until it reaches desired gravy consistency.

‘Quick and Easy Biscuits

4 ½ C. Bisquick
1 ½ C. Milk
½ C. Butter, softened

Preheat oven to 450°F. In a large mixing bowl, mix bisquick and softened butter with a fork, until thoroughly mixed. Add milk and mix. Drop balls of dough a little bigger than a ping-pong ball onto foiled cookie-sheet, about 1-inch apart. Bake for 8 min.

One awesome mod to this recipe: after Helen came to visit a few weeks ago, she sent us an amazing care package, which included Benito’s Habanero Infused Maple Syrup. This stuff has some good kick, and worked really well in the gravy… and the gravy was enough to keep it from kicking too many butts. If you can’t get that, do AT LEAST do yourself a favor and get yourself some real maple syrup – Grade B, if you can. We’re talkin’ quality here, people, and it will make a difference.

3 comments

  1. This food was absolutely ridiculously amazing. I’m glad there are recipes so I can try to make it myself! Also! I recently heard from a podcast I listen to (with a dude who lives in Cape Cod) about how Grade B sounds worse but is not! Darn confusing rating system!

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