My cousin once said he wished girls looked at him the way they look at chicken wrapped with bacon. I can't because a cup of heavenly coffee works better for me. :yes: I would split that one with you Yohanan but as portion control should not be a concern in heaven, I think I will enjoy my own lovely piece of cake with, of course that beautiful hot coffee liquid with just a touch of vanilla flavoring to give it an awesome comfort aroma in an extended fashion…. :heart: I'm with ya, Tammie! The coffee table is where it's at! B-) Here you go Kolleen for the Nephew person 1 lb ground pork sausage (I get mine fairly lean and from a butcher - my grandma liked more fat :wacko: ) 1-2 TLBS real butter (salted— not unsalted) (I use 2 as I am a butter fanatic) 1/4 c gluten free flour (I am a fan of King Arthurs flour but have used Pamela’s - it must be the 1:1) Salt and Pepper to taste (a trick is a lot heavier on the pepper) 2 - 1/2 c whole milk (I have had to switch to almond and it works ok) Brown the sausage, keep the grease in the pan DO NOT drain it out….. once nice and brown, add butter and melt it, scrape the sides to get all the fat and sausage into the pan before the flour is added. Sprinkle the flour over the mixture coating the sausage. Salt and pepper. Add milk in small increments (about 1/4 to 1/2 c at a time). Stirring constantly. If it doesn’t thicken well, add about 1 Tlbs cornstarch in the milk and that should do it. Pour hot over GF biscuit and devour…. I have had folks sprinkle shredded cheese with the gravy and have added a bit of dried basil to change it up a bit, but overall it is the best and sooooo healthy for you :mdrmdr: :mdrmdr: Yes, coffee table. Never heard of tea table. And vanilla in coffee sounds good. Especially with a little cream. I think this one is large enough for one person :mdrmdr: :mdrmdr: my apologies that it is only a small regular cup…. :mdrmdr: :mdrmdr: Sorry Kolleen — Dan’s son not nephew — here is my bestest and greatest biscuit recipe and yes the ingredients are key …. 2 cups GF flour (I use King Arthurs as it has the Xanthan gum added) — if you use a different flour and it does not contain Xanthan gum add 1/2 tsp to the flour. 1 TLBS GF Baking powder 1 tsp. Salt (my favorite is fine Himalayan salt - it does not turn the biscuits pink :mdrmdr: ) 2 TLBS Sugar (secret ingredient) 1 c. Buttermilk (I make my own because we don’t normally drink it. Plus I use almond milk [any milk will work] add 1 TLBS vinegar — sit it in the frig for 10 min to keep cold and whala buttermilk) 6 TLBS real butter (sweetened is best) — MUST BE VERY COLD (can stick it in the freezer for about 10-15 min) —- I have used a vegan variety like Earth Balance for my granddaughter 1 large egg (I have used Bob’s Red Mill egg replacer for my granddaughter, she is dairy free for health reasons) Mix all the dry ingredients together; cut in the butter with a pastry cutter or fork. Whisk the egg with the butter milk and stir in slowly. Turn dough onto a GF floured surface — it gets tricky here as there is no gluten in this dough so you CANNOT over work it. Sprinkle about 1 TLBS GF flour over the top, fold in half, turn and fold in half again. Flatten with hand to about 1” think and cut with a 2”round cutter. Place on cooking sheet and I brush on a light coating of melted butter (I love butter :yes: ). Bake at 450 for 15-20 min (watch them to be golden). Serve warm with the gravy!!!!! I have added cheese to the batter but they will be a bit different. I have also added 1 TLBS cinnamon in the winter for a holiday biscuit—- spread the jam on baby :mdrmdr: :mdrmdr: Bon Appetit :yahoo: GREAT!!! Now I am drooling! :yes: Never heard of a tea table??? You must be an American.
