Mother’s Day is fast approaching. I won’t be cooking since we’ll be out of town, but if I where this is what I would make for my dear wife.
2 cups Bisquick Gluten-Free mix
1/3 cup butter
2/3 cup milk
1 pound pork breakfast sausage
2 cups whole milk
2 tablespoons Bisquick Gluten-Free mix
1 teaspoon hot sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper
Heat oven to 400°F. In a medium bowl, combine Bisquick mix and butter. Cut in the butter into the mix using pastry blender or fork until the mixture looks like coarse crumbs. Stir in the milk and eggs and mix just until a soft dough forms. Try not to over-work the dough.
Drop dough by large spoonfuls onto an cookie sheet. Bake 13 to 15 minutes or until light golden brown.
Brown the sausage in a large skillet over medium-high heat. Do not drain. Add the Bisquick 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.
Happy Mother’s Day!