Varsity Big Event -
over the past 2 years we have had the opportunity to be apart of this great Scouting activity... 3 days of demonstrations, ending with a Scout cook off.....Here are some of the dishes we've prepared were:
over the past 2 years we have had the opportunity to be apart of this great Scouting activity... 3 days of demonstrations, ending with a Scout cook off.....Here are some of the dishes we've prepared were:
Biscuits & Gravy with Biscuit Bread
Biscuits & Gravy
1 pound of breakfast sausage, hot or mild
1/3 C All-purpose flour
3 to 4 cups Milk (more to taste)
½ teaspoon seasoned salt
2 teaspoons black pepper
Biscuits (see recipe below)
Brown the sausage in a 12” Dutch Oven over a high heat until no longer pink. Reduce your heat to a medium low. Sprinkle the flour over the meat, stir this so that it soaks up the grease. Stir this for a few minutes, then add the milk. Stir this constantly as the gravy will start to thicken, sprinkle the salt and pepper and continue to cook until thick. – If it gets too thick – add a little more milk to thin it out.
Spoon the gravy over warm biscuits.
Biscuit Bread
Credit:
Roger Heilmann
Wipe the inside of a do with some oil. Then lightly dust the sides and bottom with an all-purpose seasoning (like Mrs. Dash). Open a roll of refrigerator biscuits (the cheap ones work the best), and lay it in the Dutch oven on its side (like a roll of coins). Add another roll until you fill the outer ring. Don't overfill or they will be undercooked and doughy. Then fill the next ring the same way. I oiled an empty can and put it in the middle to help them cook all the way through, Then I turn them out onto a plate, much like a Bundt cake, and brush margarine or butter on the outside. 
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