Ingredients:

• 1 chicken stock cube / bouillon cube (sub 2 tsp powder)
• 1 beef stock cube / bouillon cube (sub 2 tsp powder)
• 2 1/4 cups (565ml) boiling water
• 60g/ 4 tbsp butter, unsalted
• 4 tbsp flour, plain / all purpose
• 1/2 tsp onion powder (ok to omit or sub garlic powder)
• 1/4 tsp finely ground black pepper
• Salt, if needed

Instructions:

1. Prepare Stock:
   1. Crumble cubes into boiling water, mix to dissolve.
2. Make Roux:
   1. Melt butter in a saucepan over medium heat.
   2. Add flour, onion powder, and pepper.
   3. Mix into butter with a wooden spoon or whisk.
3. Incorporate Liquid:
   1. While stirring, slowly pour in half the liquid.
   2. Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix.
4. Thicken:
   1. Stir for 1.5 – 2 minutes until it thickens to a gravy consistency (it’s quick as water is already hot).
   2. Taste, add more salt and pepper if needed.

Serving Suggestions:

Serve over chops, steak, sausages, veggies, roast chicken, pork, beef, lamb.
Pictured – KFC Potato and Gravy copycat!

Tips:

Storage: Gravy gets thicker and gets a skin on the surface as it cools. Just use water to thin out, whisk the skin in and heat it up, it will be as good as new. If serving soon, just place a lid on the saucepan then reheat when required.
Gluten-Free Option: Skip flour, ensure stock cubes are gluten-free. Mix 2.5 tbsp cornflour/cornstarch with 3 tbsp water, then add that into the hot stock liquid. Mix, then pour that into the saucepan with melted butter. Will thicken in 2 minutes or so.

Hearty Southern-Style Biscuits and Gravy Bake

Ingredients:

• 1 can (16 oz) refrigerated biscuits
• 1 pound ground sausage
• 3 tablespoons flour
• 2 1/2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 cup cheddar cheese, shredded

Directions:

1. Preheat oven to 350°F (175°C).
2. Open the can of biscuits and cut each biscuit into quarters.
3. Spread half of the biscuit pieces evenly in the bottom of a greased 9×13 inch baking dish.
4. In a skillet, cook the ground sausage over medium heat until fully cooked, breaking it into crumbles as it cooks.
5. Scatter the cooked sausage over the biscuit layer.
6. In the same skillet, use the sausage drippings to make a roux.
7. Sprinkle the flour over the drippings, stir, and cook for 2 minutes.
8. Gradually whisk in the milk, and continue cooking until the mixture thickens into a gravy. Season with salt, pepper, and garlic powder.
9. Pour the gravy evenly over the sausage and biscuit layer.
10. Top with the remaining biscuit pieces.
11. Sprinkle shredded cheddar cheese over the top layer of biscuits.
12. Bake for 25-30 minutes, or until the biscuits are golden brown and the gravy is bubbly.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 520 kcal | Servings: 8 servings

Ingredients:

• 1 chicken stock cube / bouillon cube (sub 2 tsp powder)
• 1 beef stock cube / bouillon cube (sub 2 tsp powder)
• 2 1/4 cups (565ml) boiling water
• 60g/ 4 tbsp butter, unsalted
• 4 tbsp flour, plain / all purpose
• 1/2 tsp onion powder (ok to omit or sub garlic powder)
• 1/4 tsp finely ground black pepper
• Salt, if needed

Instructions:

1. Prepare Stock:
   1. Crumble cubes into boiling water, mix to dissolve.
2. Make Roux:
   1. Melt butter in a saucepan over medium heat.
   2. Add flour, onion powder, and pepper.
   3. Mix into butter with a wooden spoon or whisk.
3. Incorporate Liquid:
   1. While stirring, slowly pour in half the liquid.
   2. Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix.
4. Thicken:
   1. Stir for 1.5 – 2 minutes until it thickens to a gravy consistency (it’s quick as water is already hot).
   2. Taste, add more salt and pepper if needed.
5. Serving Suggestions:
   1. Serve over chops, steak, sausages, veggies, roast chicken, pork, beef, lamb.

Tips:

• Storage:
  Gravy gets thicker and gets a skin on the surface as it cools.
  Just use water to thin out, whisk the skin in and heat it up, it will be as good as new.
  If serving soon, just place a lid on the saucepan then reheat when required.
• Gluten-Free Option:
  Skip flour, ensure stock cubes are gluten-free.
  Mix 2.5 tbsp cornflour/cornstarch with 3 tbsp water, then add that into the hot stock liquid.
  Mix, then pour that into the saucepan with melted butter.
  Will thicken in 2 minutes or so.

Indulge in the comforting flavors of the South with these Savory Southern-style biscuit Bombs, bursting with creamy sausage gravy. This dish is a testament to homestyle cooking, combining the flaky, buttery goodness of buttermilk biscuits with a hearty, savory filling that’s sure to satisfy any appetite.

Ingredients:

• 1 pound ground pork sausage
• ¼ cup all-purpose flour
• 2 ½ cups whole milk, room temperature
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• ¼ teaspoon garlic powder
• 1 can (8-count) Southern Homestyle buttermilk biscuits, not flaky
• Parsley, for garnish
• Garlic Butter Topping (Optional):
• ¼ cup butter, melted
• 1 teaspoon garlic salt
• 1 teaspoon fresh parsley

Directions:

1. In a skillet over medium heat, brown pork sausage until it reaches an internal temperature of 160°F.
2. Reduce the heat to medium-low and add flour to the skillet.
3. Stir to combine and slowly pour in the milk.
4. Stir frequently until the mixture thickens (about 10-12 minutes).
5. Add salt, pepper, and garlic powder and set aside to cool slightly.
6. Preheat the oven to 375°F and prepare a 12-inch oven-safe skillet by spraying it with nonstick cooking spray.
7. Remove the biscuits from the can and place them on a clean work surface.
8. Using a rolling pin, flatten each biscuit to about ⅛-inch thickness.
9. Place 2 heaping tablespoons of the sausage mixture on top of each flattened biscuit.
10. Pinch the edges of the biscuit together to seal the mixture inside.
11. Place the sealed biscuits, seam-side down, in the prepared skillet.
12. Optional: brush the tops with a mixture of melted butter, garlic salt, and parsley.
13. Bake for 18-20 minutes or until golden brown.
14. Serve warm, topped with remaining gravy, and garnished with parsley.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal | Servings: 8 servings

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Kcal: 380 per serving | Servings: 4

Ingredients:

For the steak:

• 1 1/2 pounds ground beef
• 1 egg
• 1/4 cup breadcrumbs
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the gravy:

• 2 tablespoons butter
• 1 large onion, thinly sliced
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

Directions:

1. In a bowl, mix ground beef, egg, breadcrumbs, garlic powder, salt, and pepper.
2. Form into 4 patties.
3. Cook patties in a skillet over medium heat until browned on both sides.
4. Remove and set aside.
5. In the same skillet, melt butter and add onions.
6. Cook until soft.
7. Stir in flour and cook for 1 minute.
8. Gradually add beef broth and Worcestershire sauce.
9. Bring to a simmer.
10. Return the patties to the skillet with the gravy.
11. Cook until the gravy thickens and the patties are cooked through.
12. Season with salt and pepper.
13. Serve hot.

INGREDIENTS
4 8 oz (225 gram) boneless ribeye steaks, 1-inch thick (or scotch fillet, sirloin, rump, strip or
porterhouse steaks)
Salt and pepper, to season
Gravy
2 tablespoons olive oil
1 onion (yellow, white or brown), sliced
2 large garlic cloves, minced
7 ounces (200 grams) brown mushrooms sliced
3 tablespoons unsalted butter
3 tablespoons plain flour
2 1/2 cups beef broth or stock
2 teaspoons Worcestershire sauce
Salt and pepper to taste

INSTRUCTIONS
Pat steaks dry with paper towel. Season with salt and pepper to your taste.
Heat a lightly oiled skillet or pan (or barbecue) on high heat until just beginning to smoke.
Cook steaks for 3 minutes each side or until cooked to your liking.
Rest for 5 minutes.
Heat remaining oil in the skillet.
Add onion and cook for 2-3 minutes until onions are translucent, then add the garlic and
cook for a further 30 seconds, or until fragrant.
Add the sliced mushrooms into the skillet and cook for 3 minutes until golden and beginning
to soften.
Reduce heat to medium and melt butter in the skillet.
Add flour and cook while stirring for 1 minute, allowing the flour to brown slightly.
Slowly and gradually add in the beef broth (or stock), while stirring.
Allow to simmer for 4-5 minutes, or until thickened.
Stir in the Worcestershire sauce and season with salt and pepper to taste.
Add the steaks back into the gravy in the pan along with the juices on the plate OR serve
steaks with the onion mushroom gravy on the side.
Garnish with chopped thyme, parsley or rosemary if desired.