Whole Wheat Biscuits and Gravy

The nite before, I can mix the biscuit ingredients, roll out the biscuits and leave in the fridge.  Also brown the meat and/or make the gravy, then just reheat it in the morning.
BISCUITS
100 Days of Real Food

• 2 cups whole wheat flour (I used King Arthur’s white whole wheat organic flour) or whole-wheat pastry flour
• 4 teaspoons baking powder
• ½ teaspoon salt
• 4 tablespoons cold unsalted butter (or coconut oil)
• 1 cup milk (any kind)

INSTRUCTIONS

1. In a medium sized bowl combine flour, baking powder, and salt. Mix well with whisk or fork.
2. Cut the ½ stick butter into little pea sized pieces and then mix the pieces into the flour mixture.
3. Using a fork, try to mash the butter pieces as you mix it together with the flour until it resembles coarse crumbs. It is okay if the outcome just looks like the same pea sized pieces of butter covered with flour.
4. Then pour in the milk and mix it all together. Knead the dough with your hands 8 to 10 times and then turn out onto a counter or cutting board.
5. Pat it out flat with your hands until the dough is a somewhat even ¾-inch thickness (sprinkle with a little flour if necessary).
6. Turn a drinking glass upside down and cut out biscuit rounds. I have also used shaped cookie cutters (like a heart or star) if you have little ones helping you!
7. Then put them on an ungreased cookie sheet and bake at 450 degrees for 10 – 12 minutes or until lightly browned. 
   Enjoy!

for each of my girls to make their own biscuits in their own individual small bowl- #1 recipe makes 2 biscuits and #2 Makes about 4 biscuits
#1       #2

1/2c    1c whole wheat flour

1t        2t baking powder

dash   1/4t salt

1T       2T cold  butter

1/4c    1/2c milk

Pioneer Woman

Gravy

• finely chopped onion
• 1 pound Breakfast Sausage
• 1 can (16 Oz.) Canned Biscuits or homemade biscuits
• 2 Tablespoons Flour
• 1 cup Milk
• Salt
• Pepper

I do like a finely chopped onion to saute while the meat is cooking, it adds so much flavor. Slice the breakfast sausage and place in a warm pan. Cook the sausage according to the instruction (thoroughly cooked inside). Remove them to a paper towel to drain.

Place your biscuits into the oven to cook according to the instructions on the can. 

Pour grease out of the skillet/pan you used for the sausage, adding back in only what you want to use to make the gravy. For one to two people, use about 2 to 3 tbsp. of grease. Over low to medium-low heat, add about 2 tbsp of flour to the grease and whisk immediately. If you add in a little more grease so it’s smooth and stirrable. You want to find a good balance between the flour and the grease.

Once you find it, just keep stirring with the whisk and allow the mixture to brown for a few minutes. As you whisk, scrape in the anything from the bottom of the pan as you go.

After 2-3 minutes, whisking constantly, pour in about a cup of milk. IF the mixture is dry, lumpy or pasty, add in more milk – again, drawing a balanced mixture. Add salt to taste. Let the gravy warm up over low heat, stirring occasionally. Cut prepared biscuits in half pour gravy atop them