Biscuits and Gravy from the Pantry

I thought everyone had heard of biscuits and gravy until I lived in upstate New York.  Based on my experience there, I would say it's a Southern thing, but I've seen them at hotel breakfasts all across the country.  If you've never tried biscuits and gravy, now's the time!  

This is a simple version of biscuits and gravy, with homemade biscuits and packaged (real!) sausage country gravy--all of which are stored right in your pantry.  As I always say, that's great in a pinch and great in an emergency, too.

If you prefer the simplicity of biscuits made from Bisquick mix, by all means, do that.  I think the taste of the from-scratch version here is superior, and just about as quick and simple.

BISCUITS AND GRAVY FROM THE PANTRY

PREP TIME (including COOK TIME):  about 30 minutes

INGREDIENTS

• 1/2 c. freeze-dried sausage (I really love this stuff.  SO much easier and more convenient than cooking up sausage!)
• 2 c. flour
• 2 tsp. baking powder
• 1 1/2 tsp. salt
• 1 c. milk (either shelf-stable milk or reconstituted from powdered; see pantry-friendly substitutions and my favorites listed here)
• 1/4 c. mayo
• 2 packages of country gravy mix (1.32 oz. each)
• water 
• 2 Tbsp. powdered creamer, optional

DIRECTIONS
Rehydrate sausage according to package directions.  Preheat oven to 350 degrees.  In a bowl, combine flour, baking powder, salt, milk (reconstituted if needed), and mayo until dough forms.  Spray a 12-cavity muffin tin with cooking spray.  Divide the dough equally among the 12 cavities.  Bake about 15 minutes or until golden.  In a medium saucepan, mix gravy according to package directions, adding powdered creamer if desired.  When gravy is done, stir in rehydrated sausage.  Serve gravy over halved biscuits.

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