This is one of my favourite childhood dishes; it was usually served as a hearty breakfast on my grandparents’ farm.
2 C. flour
1/2 to 1 tsp. salt
2 tsp. baking powder
1/2 C. milk
Blend together until the mixture “cleans” the sides of your bowl. Turn out onto a floured board and knead slightly (if you handle it too much, the biscuits can become tough). Pat out to 1/2″ thickness, and cut out rounds with the floured rim of a glass. Bake at 200°C (400°F) for 10-12 minutes, until light brown. In the meantime, prepare the gravy.
[For the biscuits, you could also use this Bisquick mix.]
225 gr. ground meat (hamburger, sausage, etc.)
Flour, milk (this is where you’ll need to go by feeling; for me, it’s about coating the meat with the flour – the milk amount will become apparent as it cooks)
Brown the meat; drain, but not thoroughly. Mix flour into the moist meat, then over low heat, gradually stir in the milk, letting it thicken between additions while stirring constantly. Keep adding milk until the gravy is the amount and thickness desired.
In a serving bowl, split the biscuits, then pour gravy on top. Spice to taste (usually just a bit of salt and pepper will be enough with the meat flavours). Enjoy!