Monday, December 10, 2012

Scrumptious Biscuits & Gravy

   I didn't give much of an update with my last post, so here I go.  I had a wonderful Thanksgiving in the North with my husband's family. I lost some more weight :-/  but have been doing quite well otherwise. I'm on week 11 with the pregnancy and have had it quite easy, in my estimation.  My work schedule changed so now the guys are in charge of dinners on the 5 days that I work.  They have done a great job so far too!  My biggest craving during this pregnancy has been cheeseburgers :-D My husband makes some really good burgers, all I do is add some Tillamook Cheddar Cheese, SCD legal Yellow mustard, pickles, a slice of tomato and some yummy! Christmas is fast approaching and I have so much to do still. We got our tree up and decorated today and just have to put some ribbon up with the garland to finish the decorating. Presents are far from being finished!
  Today's recipe is two fold. I've always loved biscuits with gravy and was thrilled to find a delicious recipe that I could make and enjoy. So here it be:

Yield: 8 servings

2-1/2 Cups  Almond Flour
1/2   Tsp   Sea Salt
1/2   Tsp   Baking Soda
1/4   Cup   Butter
2           Eggs
1     Tbsp  Honey

1)  In a medium bowl, combine almond flour, salt, and baking soda.
2)  In a large bowl, blend together butter, eggs, and honey.
3)  Stir the dry ingredients into the wet ingredients until a nice dough forms.
4)  Roll out dough between 2 pieces of parchment paper to 1-1/2 inches thick.
5)  Dust dough with almond flour if it is sticky and/or misbehaving. Cut the dough into biscuits using a mason jar with a 3-inch wide mouth.
6)  Using a spatula, transfer biscuits to a parchment lined baking sheet.
7)  Bake @ 350^F for 15 minutes, until the biscuits are browned on the bottom edges.

Original Recipe Link:

Herb Gravy
Yield: 8-10 Servings

1 Quart  Chicken Stock
2   Med  Onions, coarsely chopped
2 Cloves Garlic, sliced
1/2 Tsp  Sea Salt
1  Tbsp  Thyme, chopped (I use dried)
Pan Drippings (from roasted chicken or turkey)
2  Cups  Chicken, cooked & cubed or sliced

1)  In a medium saucepan, heat chicken stock, onions, and garlic to a boil.
2)  Reduce heat and simmer until onions and garlic are soft, about 30 minutes.
3)  Pour pan drippings, salt, and thyme into saucepan.
4)  Blend stock mixture in blender until smooth.
5)  Place mixture back in saucepan and reheat, then stir in cooked chicken pieces.

Original Recipe Link:

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