Sponsored by Frank E. Vaerewijck, FF/EMT, Engineer & Firehouse Chef
Trying to get back in the right frame of mind after being on vacation for a whole week is hard. We recently spent a week in the Outer Banks of North Carolina, and it was nice to disconnect. It was nice to get away from work, responsibility, and all of the current events that surround “Home.” I was literally Good for Nothing! We slept until at least 9:30 a. m., much later than the typical 4:30 a. m. wake up call that beckons us when responsibility calls. My mother-in-law even mentioned,“What, do you think you’re on your honeymoon?” Well, I just grinned and gave her that I’m-Good-for-Nothing-right-now look.
We weren’t totally without responsibility; we do have a kid to watch after, but he’s old enough that he takes care of himself, for the most part. Even he knows, though, while on vacation, I’m Good for Nothing. Sitting on the beach, we witnessed a beautiful wedding, watched various sightseeing airplanes fly by and the occasional boat pass, but for the most part, yep, you guessed it… we were good for nothing.
Vacation did have its moment culinary delight, and with my favorite Sous Chef by side, we were able to pull it together for one great breakfast worthy of the Firehouse. One that would probably get praise from the Chief, much like the scene in the holiday Christmas classic “The Christmas Story,” when young Ralphie Parker imagines an A+ for his theme writing. Southern Biscuits and Gravy from scratch is not that hard, and with the right tools, some good ingredients and a little help, you too can be hoisted into the air, on the shoulders of your brethren.Or, if you screw it up, you’ll be “Good for Nothing” – and “That’s Bringing the Firehouse Home!”
Southern Biscuits and Gravy
3¼ cups of Southern Biscuit Complete Biscuit Mix (The Secret Ingredient)
1¼ cups buttermilk
2 pounds fresh, ground pork sausage
2 cups milk, or as needed
¾ cup all-purpose flour, or as needed
salt and pepper to taste
¼ – ½ stick of butter, melted
- Preheat oven to 450’F
- Stir together the biscuit mix and buttermilk, with as few strokes as possible, mixing until completely combined.
- Turn dough on lightly floured surface then gently roll with a pin to ½ inch thick
- Use a biscuit cutter, or just do as we did and use a medium-sized drinking glass with a floured edge to cut your masterful creations.
- Place biscuit rounds on a baking sheet with the edges touching slightly
- Bake 10-12 mins, or until lightly brown, brush the tops with melted butter for a little extra richness
- Cook up sausage by breaking up sausage in a skillet and brown. Remove sausage from skillet and set aside in separate bowl.
- With the grease drippings in the pan, add 3/4 to 1 cup flour and stir. Make sure that all of the drippings are absorbed and not clumping. Slowly stir in milk a little at a time until creamy (thin with a small amount of water if to0 thick and creamy, but is that even a thing?!). Top with the cooked sausage, stir, add salt and pepper to taste, then top biscuits with your gravy and enjoy!