While some aspects of life have returned to normal, not everything is as before. Certain aspects of County Fairs became virtual events over the summer. The Future Farmers and Ranchers still grew their prize winning vegetables and raised their 4-H Livestock. Only this year they submitted their entries in virtual competitions.
Here in our neck of the woods, we even had “drive through” county fairs. No midway, no attractions, just Carnivals foods that were ordered in advance, then bagged up “to go” at the parking lots of various fairground. I’m sorry, but food on a stick just isn’t the same if I can’t eat it at a rickety picnic table. After all, what is a County Fair without the smells of livestock floating in the air, the draw of the midway games and the deafening roar of Monster Trucks? A part of Americiana died this summer.
Yet there are things to be grateful for despite all the sadness this year has seen. My guys are still working. While Kiddo had a few months without work, and Hubby saw a reduction in his salary while keeping his job, we managed to make ends meet. For that I am grateful.
And now that the guys are back to full-time work (still at a reduced income), I’ve got the house to myself again. That means I’ve been playing around with breakfast, creating my favorites for just me. Wow, this was a real winner. And all ingredients I have on hand anyway, so no special shopping.
Biscuits and Gravy for One
2 Frozen Pillsbury Southern-Style Biscuits
4 Full-cooked Frozen Link Sausage
2 tablespoons Butter
1 tablespoon Bacon Drippings
1/4 cup Flour
1/2 cup Milk
Salt to taste
Black Pepper to taste
Heat oven to 350 degrees. Lightly spray a small rimmed baking sheet with cooking spray. Place biscuits, touching, on the sheet and set aside until oven reaches temperature. Bake for 18 to 20 minutes or until golden brown.
Chop sausage links in a small food processor or by hand until coarsely chopped. Place sausage in a dry skillet and warm over medium heat.
In another small skillet, melt butter with bacon drippings. Sprinkle butter mixture with flour, cook over medium heat for about 3 or 4 minutes until lightly browned. Pour flour roux over sausage. Add milk, stir to blend. Cook until thickened over low heat. Season with salt and pepper. If gravy becomes too thick, add a few tablespoons of milk until desired consistency is reached.
Remove biscuits from oven, split open on a plate. Top with gravy and enjoy.