Well, we’re still a day behind here, but we don’t want to stop bringing you our adventures in delicious food. Today’s topic – comfort food. Sarra was raised in Texas, while I grew up in New York, so we both have different (but equally firm) ideas of what comfort food is. To Sarra, nothing is more comforting than a plate of gravy-soaked carbs and fat, but I usually just want to stick a large quantity of “meat” in between a couple of slices of bread.
Sunday morning, we woke up and decided to indulge ourselves in a greasy breakfast. After a run to the store for supplies, I set to work making biscuits and cooking (Lightlife) sausage. The kitchen was quickly filled with the beautiful aromas of a home cooked breakfast. Our go-to biscuit recipe comes from a 1955 tome titled “The American Everyday Cookbook.”
For this batch, we used some Miyoko’s butter and soured some almond milk with 3/4 teaspoon of lemon juice, and then followed the recipe as written. They came out beautifully flaky!
After those were in the oven, I made a quick batch of Chef Bonneau’s white gravy. It’s really easy to make and really, really good. Look for it if you can.
Now that we had all of these great ingredients, now is the time to bring it all together.But how can we both be satisfied? Oh, that’s right…we made a biscuits and gravy sandwich! It’s the best of both worlds.