Homemade Biscuits and Gravy

Ingredients for Biscuits:

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup unsalted butter, cold and cut into small pieces
  • 3/4 cup buttermilk

Ingredients for Gravy:

  • 1 lb breakfast sausage
  • 1/3 cup all-purpose flour
  • 4 cups milk
  • Salt and pepper to taste


  1. Preheat oven to 425°F (218°C) for conventional oven or 400°F (204°C) for convection oven.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
  3. Add buttermilk and stir until just combined. Turn the dough out onto a floured surface and knead lightly. Pat or roll the dough to 1-inch thickness.
  4. Use a biscuit cutter or round cookie cutter to cut out biscuits. Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden brown.
  5. While the biscuits are baking, cook the sausage in a large skillet over medium heat until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate.
  6. Sprinkle flour over the sausage drippings in the skillet and whisk until combined. Gradually add the milk, whisking constantly to prevent lumps from forming.
  7. Cook the gravy over medium heat, whisking frequently, until it thickens to your desired consistency. Add salt and pepper to taste.
  8. To serve, split the biscuits in half and top with the sausage gravy.

A tasty breakfast right form the skillet

I absolutely love cooking breakfast, especially on my trusty cast iron skillet. There’s something about the sizzle and aroma of cooking sausage and making biscuits that makes me happy. And biscuits and gravy is the ultimate comfort food for me. Making it from scratch is not only easy, but also much more delicious than the packaged stuff.

To start, preheat your oven to 425°F (218°C) for conventional or 400°F (205°C) for convection. Then, in a large bowl, mix together flour, baking powder, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs, then add in milk and stir until a dough forms. Roll out the dough and cut it into circles, then place on a baking sheet and bake for 12-15 minutes.

For the gravy, cook breakfast sausage in a skillet until browned and cooked through. Then, stir in flour to make a roux and gradually add in milk, stirring constantly until the gravy thickens. Season with salt, pepper, and any additional spices you like, such as sage or thyme.

Serve the hot biscuits topped with the warm gravy and enjoy! This recipe is also easily customizable – for a vegetarian option, use mushroom or vegetable gravy instead, or add in crumbled bacon for extra flavor.


For the Love of Biscuits:

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Shephard’s Pie: a Hardy Favorite


  • 1 lb ground beef or lamb
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 2 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 cups mixed vegetables (carrots, peas, corn)
  • 2 cups mashed potatoes
  • Salt and pepper to taste


  1. Preheat oven to 375°F (190°C) for conventional or 350°F (175°C) for convection.
  2. Heat olive oil in a large skillet over medium-high heat. Add onions and garlic and sauté until softened.
  3. Add ground beef or lamb and cook until browned.
  4. Stir in tomato paste, rosemary, thyme, oregano, and mixed vegetables. Cook for 5-7 minutes until vegetables are tender.
  5. Season with salt and pepper to taste.
  6. Pour the mixture into a baking dish and spread the mashed potatoes evenly on top.
  7. Bake in the preheated oven for 20-25 minutes until the top is golden brown and the filling is bubbling.

A hardy meal for while you tend your flocks

Shepherd’s pie is a classic dish that I really enjoy making. I like to mix it up by using different herbs and spices. One of my favorite herbs to use in my shepherd’s pie recipe is rosemary. It adds a delicious earthy flavor that really compliments the meat and vegetables.

Sometimes I also like to experiment with other herbs and spices, like thyme, oregano, or even a little bit of paprika for some extra kick. This is the beauty of shepherd’s pie, it’s a traditional meal, but allows for a lot of variations on the recipe.

One of the things I love about this dish is that it’s perfect for meal prep. I make a big batch on Sunday and then have it for breakfast or lunch throughout the week. It’s filling, nutritious, and delicious. Plus, it’s a great way to get in some extra veggies.

Overall, this shepherd’s pie recipe is a staple in my kitchen. The combination of meat, vegetables, and mashed potatoes makes for the ultimate comfort food. Plus, it’s easy to make and can be customized to your liking.


Further reading on Shephard’s Pie

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Rosemary Lamb Chops with Mint Sauce


  • 6 lamb chops
  • 2 cloves garlic, minced
  • 2 tbsp. fresh rosemary leaves, chopped
  • Salt and pepper
  • 2 tbsp. olive oil

For the Mint Sauce:

  • 1/2 cup fresh mint leaves, finely chopped
  • 1/4 cup red wine vinegar
  • 1/4 cup honey
  • Salt and pepper to taste


  1. Preheat the oven to 375°F (190°C) for conventional ovens or 350°F (175°C) for convection ovens.
  2. Season the lamb chops with minced garlic, chopped rosemary leaves, salt, and pepper on both sides.
  3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the lamb chops to the skillet and cook for 2-3 minutes on each side until browned.
  4. Transfer the skillet to the preheated oven and bake for 10-12 minutes for medium-rare or 12-15 minutes for medium.
  5. While the lamb chops are cooking, make the mint sauce by whisking together the mint leaves, red wine vinegar, honey, salt, and pepper in a small bowl.
  6. Once the lamb chops are done, remove them from the oven and let them rest for 5-10 minutes before serving with the mint sauce.

Enjoy your delicious Baked Lamb Chops with Rosemary and Mint Sauce!

Cook Time:

  • Conventional Oven: 10-15 minutes
  • Convection Oven: 8-12 minutes

Note: Cooking times may vary depending on the thickness of the lamb chops. It’s always best to use a meat thermometer to ensure the internal temperature of the lamb reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.

A Little Background on my Easter Lambchops:

Easter has always been a time for family and good food, and this recipe for baked lamb chops has become a new tradition in our household. Three years ago, my mother came to visit for the holiday and we decided to try our hand at making lamb chops for dinner. It was a bit of an experiment, but with some trial and error, we came up with a recipe that was not only delicious but also easy to make.

One thing that I love about this dish is how it highlights the natural flavors of the lamb. It’s not overwhelmed by heavy seasonings or sauces, but instead, is paired with a light and refreshing mint jelly. Mint is a classic pairing with lamb, and for good reason – the cool, refreshing taste of the mint perfectly complements the rich, savory flavor of the meat.

I also appreciate the history and tradition behind lamb as an Easter dish. While ham is often the go-to for Easter, lamb has been enjoyed during this holiday for centuries. It’s a nod to the religious significance of the holiday, as well as a reminder of the importance of gathering with loved ones to share a special meal.

Overall, this recipe for baked lamb chops with mint jelly is a perfect addition to any Easter dinner menu. It’s a delicious and easy way to enjoy this classic holiday dish, and it’s sure to become a new tradition in your household, just as it has in mine.


Some more resources for other Lamb lovers

  1. “Why do we eat lamb at Easter?” by BBC Good Food:
  2. “9 Different Ways to Cook Lamb” by Bon Appétit:
  3. “How to Cook the Perfect Lamb Chop” by Food & Wine:
  4. “Lamb: The Forgotten Meat in North America?” by The Culture Trip:
  5. “How to Cook a Leg of Lamb” by Serious Eats:

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