This isn’t the healthiest breakfast option. I know. That’s why we only fix it two or three times a year, but it’s super delicious. So, if you feel like indulging, I recommend this mushroom gravy recipe {substituting rice milk or soy milk for the milk}. We use gluten-free Bisquick mix for the biscuits.
We made this for family on Christmas morning, and everyone loved it, even our sausage and bacon-loving family members.
Is that the same font on the water jug that you used in the workbooks for the Blogging for Your Creative Business course? Did you make that? It’s really cute!
I’m not sure…it looks like the same font, doesn’t it? The font was one of the reasons I had to have it when I stumbled upon it. I didn’t make it–bought it at Target.
I was homesick the other day and I whipped up this menu that you posted and it totally transported me back to all the Southern style dinners I had as a kid 🙂
I just tweaked a few things to make the biscuits more low fat like adding less almond milk and more water (+ a shot of organic apple cider vinegar to make it taste like buttermilk), adding 5 T. of raw fermented garlic cashew cheese that I made the other day instead of 6 T. butter. That last one added an “amazing” layer of flavor!
And since I didn’t have a gluten free flour mix on hand, I mixed 1/2 c. of rice flour+1/2 c. quinoa flour. I wish I could post the fotos here because they looked pretty close to the ones that the girls at abeautifulmess.com made and alot of ppl. think gluten-free baked goods can’t compete w/ the standard baked fare.
This menu is definitely a keeper 😉
whoops! I meant 1 c. of rice flour + 1 c. of quinoa flour-both organic