cook: biscuits and sausage gravy

A few months ago, I baked biscuits and sausage gravy—using chicken sausages, which made for a less caloric dish that Cecilia loved. Not this time. I had a pound of breakfast sausage which was likely intended for Thanksgiving stuffing. Before making this breakfast, I reviewed the flaky biscuits recipe on the White Lily website, read the Pioneer Woman’s website for sausage gravy which included onion, and watched the Preppy Kitchen YouTube video to which I’m adding sage, rosemary and thyme as well as the fresh parsley he sprinkled atop the gravy. And the Pioneer Woman recipe included onions.

 

Aargh the sausage was freezer burned, which I learned afterward. And I still had quite a bit of White Lily flour.

 

In addition to the fresh herbs, I added red pepper flakes and poultry seasoning. I forgot my first batch of biscuits, which got a bit burnt.

  

Craving for comfort food sated though I have since tossed the sausage gravy, but still have 2 biscuits to enjoy with butter and jam.

 

There's one more chub of breakfast sausage in the freezer, which I'll slice into rounds and just cook for future breakfast sandwiches. I told my neighbor that I'm on the hunt for a good kaiser roll to make them.