Sausage Cream Gravy
1 lb breakfast sausage
1 cup of cream plus ½ cup water
or 1 can Nestle Table Cream
1-2 Tbsp Carbquik
salt and pepper to taste
Crumble sausage in a skillet and cook until brown. Sprinkle Carbquik over the browned sausage and stir; continue to cook a little longer. Add the cream/water mixture or the table cream. Continue cooking and stirring. Season with salt and pepper. Serve over warm low carb biscuits.
1 1/2 cups Carbquik
1 tsp baking powder
1 egg (second time I’ve used an egg with favorable results)
1/4 cup heavy cream, plus 1/4 cup water, mixed
1 tablespoon granulated Splenda, optional
This is what I did:
First of all I mixed the egg with the cream/water mixture, then added the Splenda and salt. I mixed the Carbquik and baking powder together, then added it into the egg/cream mixture. I stirred until well mixed then dropped onto a buttered pan, and patted them with the back of my spoon some so they would flatten out into a more rounded shape.
I always bake my biscuits on about 425º so they don’t get hard as a rock. I baked them about 10 minutes or so (think I forgot to time them), until they looked light brown and done. After removing them from the oven, I brushed them with melted butter. I was quite pleased with the flavor, tho they might be a tad sweet for some.*Note: I’ve found this newest box of Carbquik to be not as salty as previous boxes, which I think helps with the overall flavor. Also, I don’t usually put eggs in my typical high carb biscuits, but have found out they work pretty good in the Carbquik biscuits.
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