This recipe incorporates a previous recipe that I shared last year.  My Cheddar-Roo  Biscuit recipe is used; just leave out the part about adding the cheese.  We’re going to finish the baking on the biscuits and let them rest on the counter until we've finished the gravy and eggs.

Gravy

Ingredients

2 tbsp. butter

4 tbsp. flour

1 1/2 cup milk

Salt & Pepper to taste

Process

In a heavy skillet melt the butter over medium heat

Add the flour and stir constantly; you can use a whisk for this

Be sure to get all the lumps out

Careful not to brown the rue

After about 5 minutes add your milk and whisk

The gravy will thicken; add more milk a little at a time to achieve the consistency you’re looking for.

Many people use a lot of pepper in this type of gravy, in fact sometimes its called pepper gravy.  I don’t care for pepper so I just add a bit.

Remove from heat and set to the side

Scramble two eggs per person in a frying pan and set to the side.

Assembly

Split the biscuit in half and set on the plate.

Add the scrambled eggs to the biscuit halves.

Cover with gravy

Serve

This is one of my all-time favorites.  For breakfast lunch or dinner this is a great recipe to have handy.  Take those extra biscuits and toss them in the freezer.  They're great for making stuffing, breadcrumbs, or if you cut them in 1/2 before you freeze them, they'll fit right in a toaster oven!   I hope you enjoy!

Namaste & Blessed Be

Sosanna

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