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Jack is not a huge fan of breakfast for dinner (I know. Weird) but if it’s biscuits and gravy, he scarfs it down without complaint. It’s the southern boy in him (he is half Georgian, afterall). Here’s a basic recipe that uses butter instead of shortening for the biscuits and is a quick, hearty meal anytime.


2 cups flour
1 Tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon salt
6 Tablespoons cold butter, cubed
3/4 cup milk

Preheat oven to 425F. Sift together the flour, powder, sugar and salt.  Cut in the butter until crumbles form. Stir in the milk, then knead by hand into a stiff dough.  Roll out about an inch thick and cut with biscuit cutter. Place on ungreased baking sheet. Bake 14 to 18 minutes or until biscuits are firm and bottoms are golden.

8 ounces sausage (more or less to your taste)
4 Tablespoons oil
1 cup flour
3 cups milk
Salt and pepper to taste


Brown sausage and set aside. Whisk together remaining ingredients, heating until thickened. Add sausage and stir to combine. Serve hot over biscuits.


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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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