We usually try to get away to someplace warm every year for my birthday. Mostly because the middle of February is a great time to try and dodge cabin fever, but also because I have this idea that if I’m out of the country on my birthday it doesn’t really count. But this year we decided just to lay low.
I thought that meant a nice, quiet weekend lounging around the house, but my dear wife surprised me with a last-minute getaway in a cozy cabin on Lake Superior. She’s the BEST!
No Egging, but we did pack the fixins for my favorite breakfast in the whole wide world – biscuits and gravy.
6 gluten-free biscuits
1 pound pork breakfast sausage
2 cups whole milk
1/4 cup gluten-free flour (I like Pamela’s Amazing Bread Mix or Gluten-Free Pantry Country French Bread Mix)
1 teaspoon hot sauce (Suck Creek WFR Hot Sauce in this case)
1 teaspoon kosher salt
1/2 teaspoon black pepper
Brown the sausage in a large skillet over medium-high heat. Do not drain. Add the flour and cook over low heat for 5 minutes until it forms a roux and begins to brown.
Remove pan from heat and stir in the milk a little at a time. Scape the bottom to get up any brown bits. Return to medium-high heat and stir occasionally until gravy comes to a simmer and starts to thicken, about 10 minutes. Add the hot sauce, salt, and black pepper and stir to combine. Remove from heat and ladle over warm biscuits.
We ended up getting caught on the wrong side of the blizzard that swept through on Presidents’ Day and had to stay over, snuggled in front of the fire, for another day. Darn it ;)!