Crying?! There's no crying in baking!

Biscuits. I was terrified to make them and I think they knew. I pulled out my Alton Brown cookbook to find the perfect scientifically based biscuit recipe. I found it. He promised me I would have award winning biscuits. He has yet to fail me, so I jumped in. I froze the butter. I grated it into the dry ingredients. I rubbed in the butter instead of cut. I bought an enormous tub of plain yogurt because he said it makes them fluffier. I mixed. I turned it out onto floured waxed paper. And this is what I got:

Which turned into this:

And finally this:

I was incredibly frustrated in the kitchen and my husband had to yell from our dining room in progress that they were only biscuits. He just has no idea. I hate kitchen failures! Once I decided to just throw the mess away, I looked in my Better Homes and Gardens cookbook for another biscuit recipe. Turns out I didn't have enough flour to try again because I had wasted two cups on this disaster. Sigh. I ended up walking to Aldi's to buy buttermilk biscuits in a tube and a bag of flour. I'm not seeing another biscuit attempt in my near future, but at least now I have the flour.

While the biscuits may have been my greatest cooking disaster to date, my sausage gravy and eggs turned out quite yummy. I used a recipe I got off the Nest a long time ago, I think from nestie TexasSmith (It was Krashed24, from this blog. Sorry Amber!). It turned out much better then the darn biscuits. The eggs were nothing special, but I did snip in some chives and I always whisk in water, not milk, to make the eggs super fluffy. While my "breakfast" wasn't actually finished until 1:15 in the afternoon, I at least got to eat some pretty tasty gravy. It was even made with fresh from the hog sausage. My mother-in-law sent us home with a few pounds of a friend's pig, so I figured gravy was the way to go. Very tasty.

Sausage Gravy

from Amber

1 lb pork sausage

2 T chopped onion

6 T flour (I used more since I used skim milk)

4 c milk

1/2 t sage (I used poultry seasoning because some caterpillar decided to eat my fresh herbs)

1/4 t salt

black pepper

In a large skillet over medium heat, cook the sausage and onion until sausage is no longer pink. Drain, reserving 2 T drippings (my sausage didn't get any drippings, so I melted in some butter). Stir flour into sausage and drippings until blended. Cook and stir until light golden brown. Add seasonings, then gradually stir in milk. Bring to a boil. Cook and stir until desired consistency.