I love, love, love this recipe.  It is so easy, and it is great to serve to a crowd.  One of the best things about Pioneer Woman’s recipes is that they make even the most daunting tasks (making gravy) very doable.  If it’s just my family of four I make a 1/2 batch of biscuits, but a full batch of gravy so I can freeze half of it to have later on down the road. Recipe and photo courtesy of The Pioneer Woman.

Biscuits:

• 3 cups all purpose flour
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1 1/2 sticks (3/4 cup) cold butter, cubed
• 1 1/4 cup buttermilk

Sausage Gravy

• 1 lb breakfast sausage, hot or mild
• 1/3 cup all purpose flour
• 4 cups milk
• 1/2 teaspoon seasoned salt
• 1/2-2 teaspoons black pepper (to taste)

Preheat oven to 400 degrees. Add flour, baking powder, and salt to the bowl of a food processor (or a large bowl.) Add butter pieces and pulse until butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl.) While pulsing (or stirring) drizzle in the buttermilk until dough just comes together and is no longer crumbly. Drop in clumps on two baking sheets, then bake for 15-17 minutes, or until golden brown. (Optional: Brush with melted butter when biscuits first come out of the oven.)

With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add a little more until just before the sausage looks too dry. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly. Cook the gravy, stirring frequently, until it thickens. (This may take a good 10-12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in 1/2 cup of milk or more if needed. Taste and adjust seasonings. Spoon sausage gravy over warm biscuits and serve immediately!

This recipe is super simple and makes perfect pancakes.  The most important thing I’ve learned when it comes to fluffy pancakes is not to over-mix the batter.  Stir it just long enough to get rid of the major lumps and you should be good to go. Feel free to add blueberries, or substitute buttermilk for the milk. Recipe and photo courtesy of pocketchangegourmet.com.

• 1 cup flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk (use more or less depending on how thin you want your batter to be)
• 2 tablespoons cooking oil (can be vegetable, canola, or coconut)
• 1 egg

Whisk together the dry ingredients in a mixing bowl or large measuring cup.  Add the wet ingredients and mix until just combined. Heat a griddle to medium heat and grease with butter or non-stick cooking spray.  Spoon out generous portions, cooking for 2-3 minutes per side.  Makes approximately 6 medium pancakes.  These freeze really well, so if you have extra, put them in a baggie in the freezer, and just microwave for 30 seconds when reheating.

These breakfast enchiladas were very quick and easy to make with simple ingredients.  They came together very nicely and can be made the day before. Recipe  is courtesy of normalcooking.com.

• 1 lb breakfast sausage
• 2 cups shredded cheddar cheese
• 3 oz bag of bacon bits
• 6 eggs
• 2 cups half and half
• 1 tablespoon flour
• 1/2 teaspoon salt
• 8 tortillas

In a skillet, brown the sausage then drain the fat.  Mix with half the bacon bits and 1 cup of shredded cheese in a bowl and set aside. Grease a 9×13 pan, and then spoon an 1/8th of the meat mixture in the tortilla and place in the pan.  Continue until all tortillas are filled.  In a separate bowl, combine the eggs, half and half, flour, and salt.  Pour over the enchiladas and then cover with foil.  At this point you can keep it in the fridge or make it immediately. When you are ready to bake, put another cup of shredded cheese and the rest of the bacon bits on top.  Bake covered at 350 for 35 minutes, then take off the foil and bake another 10 minutes until the cheese is melted and the eggs are set.

This recipe came from Pinterest.  I like how moist it is, my husband likes how much protein there is.  The recipe will show bacon, but you can use ham or sausage or whatever meat you like. I also switch up the cheese based on what’s in my fridge at the time. Courtesy of For the Love of Food.

• 1 pie crust (I use Pillsbury, or you can make from scratch)
• 8 slices bacon, crumbled
• 2 1/2 cups cheese, your choice
• 2 tablespoons flour
• 4 eggs
• 3/4 cup heavy cream
• 3/4 cup half and half
• salt and pepper to taste

Preheat oven to 350°. Cook bacon in the microwave (or oven) until crisp. Once cool, crumble and set aside. Place your pie dough in the pie dish so that it’s ready to have everything poured in; set aside. In a medium bowl, combine the cheese and flour – mix well. In a large bowl, beat the eggs slightly, and then add cream, half and half, salt, pepper, bacon, and cheese mixture. Mix well. Pour into the pie crust-lined pie dish. Bake for 30-45 minutes or until knife inserted into center comes out clean. Let it stand for 10 minutes before serving.