Wednesday, September 30, 2009

Grandma Slade's Bisquits and Sausage Gravy

Cooking is in my blood. I am third in a line of women who carved out their own food niche. Stories about my Grandma Slade are the stuff of legends. Stories about feeding crowds of hungry Polynesians and anyone else who happened to get caught in their path; working at the BYU cafeteria(still not clear what exactly her position was) and making sure all the food was the best honest-to-goodness home cooking those college students could get; working umpteen years managing the BYU Creamery(I still think of Grandma Slade when I walk into an ice cream store and smell that cold dairy smell). Grandma Slade only knew how to cook one way: in bulk. And it didn't matter who you were, you called her Grandma Slade. Now Mom should have written a cookbook. You could throw anything her way, and she'd make it taste good. Okay, one exception-when she made us liver and onions. I just don't think it's possible to make liver and onions pallatable to 4 kids under 10. But I remember sitting down to dinner every night with my family and being excited to eat. Oh, another exception Mom-pear halves stuffed with mayo and cheddar cheese. Shudder. Anyway, I don't have very many stories under my belt, but I do feel the cooking blood coursing through my veins. Grandma Slade showed me how to make some of her trademark foods, and these bisquits were one of them. Grandma could whip up a batch of these and play Canasta at the same time. Someday...

Grandma Slade's Bisquits and Sausage Gravy

2 cups flour
4 tsp baking powder
4 tsp sugar
1 tsp salt
1 cup milk
scant 1/4 cup oil

Preheat oven to 375. In a bowl, mix together flour, baking powder, sugar and salt. Make a well in the middle, and add milk and oil. Stir with a fork until all ingredients are incorporated. Stir in enough additional flour to make the dough easy to handle. Dump out onto a floured surface and knead just until flour is mixed in-dough will be soft but not sticky. Pat out to about 2 inch thick circle, and cut out bisquits with a the top of a glass or a round cookie cutter. I usually get about 7 bisquits after reshaping the scraps and cutting out more. Drop 2 tablespoons of butter into a 9 inch round cake pan, and put in oven until butter is melted and bubbly. Remove pan from oven. Take bisquit rounds and place in melted butter, flipping them over so top sides are buttered. Return to oven and bake until bisquits are just beginning to brown, about 15 minutes.

1/3 lb sausage

Brown sausage in skillet, breaking up into little pieces. When good and brown, add enough flour to coat sausage when stirred around but still moist, maybe 1/4 cup. Pour in milk, stirring well. I just pour in enough to make the amount of gravy I want. Generously salt and pepper, along with adding a small spoonful of sugar. Stir gravy until thickened up; remember, gravy will get thicker as it cools, so make it a little runnier than you want it. Serve over a piping hot bisquit that's been split.


  1. I LOVE biscuits and gravy! I'll have to try out this recipe.

    I came by to welcome you to SITS!!

  2. I will forever think of you when we have biscuits and gravy around here. You probably don't remember, but sausage gravy was one of the first things you ever taught me how to make. And I always stick by it and it's ALWAYS good. It's the way to Reas' heart for sure. And well, Grandma Slade's biscuits, we all know those will put a smile on everybody's face.

  3. Guess what we're having for breakfast tomorrow! Your Recipe! Bingo! BTW, my boys love liver-chicken and baby beef! Totally yum! It must be genetic!

  4. FANTASTIC!! i love to cook too. i just started teaching my daughter last year...REALLY simple stuff and basic shopping list and menu planning but still yum food...maybe she is ready for some more advanced stuff. i am going to follow your blog and soak up some of this goodness!

    I am here to welcome you to SITS! you are going to love this bloggy community filled with truly amazing and supportive women. Feel free to come by my blog and say hello. AND if you like follow me...I host a monthly drawing for fun prizes EXCLUSIVELY from my list of need to comment on every post, just follow. Cool Right?!

  5. I'm stopping by to welcome you to SITS...Welcome! :D
    Love the blog and your sweet post dedicated to Grandma Slade. I come from a (short) line of cooks and foodies. It's something that gives me the most of my favorite things in the world!
    Take Care and many happy days in your kitchen,

  6. Oh, Carrie, thank you so much for telling me! You're right, I didn't realize I had taught you how to make sausage gravy. I love you!

  7. now this is something i truly never tried and I have to try it...will post you of my verdict :P