Biscuits and Gravy in Biblical Times

Ingredients:

  • 4 lb Hard Winter Wheat Berries
  • 3 tbsp Baking Powder
  • 3 tsp Salt
  • 3 tbsp Sugar
  • 2 stick Butter (1 cup)
  • 2 cup Milk
  • 1 cup Sourdough Starter
  • 24 Eggs
  • 5 Morningstar Veggie Links
  • 1 stick Butter
  • 1 Onion, chopped
  • 0.5 cup whole grain flour
  • 3 cup Milk
  • Salt and Pepper to taste

Directions:

Grind your the four pounds of wheat berries in your grain mill on the finest setting. If you are just starting to use whole grain in your meal prep, you can sift the flour to remove some of the bran. We did that for the first few months but after a while we enjoyed the nutty wonderful flavor of whole grain. In fact the bran is where the B vitamins, iron, copper, zinc, magnesium, antioxidants, and phytochemicals are in the berry so keeping all of the bran makes for a nutrient rich flour.
Combine 7 Cups Flour with your baking powder, salt and sugar. Then cut your cold butter into the flour mixture until all of the tiny butter bits are well coated in flour.
Measure out a cup of your sourdough starter and combine with two cups of milk. Pour the wet mixture into your dry ingredients and give a good stir. Add more milk if the dough seems too stick, you want a soft almost sticky dough.
Place the biscuits on parchment paper lined trays and cook in a 400° for 10-15 minutes until lightly browned.
Everyone has their family favorite way to cook eggs. We use an extra large cast iron hot with melted butter. We added about a half cup of water to 24 eggs that we whisked until the yolks were broken and the mixture was well blended. We stirred the eggs over low heat until most of the liquid was absorbed and then finished them off at high heat until they were almost done. Turned the pan off and by the time we were plating, the eggs were fully cooked.
Saute the chopped onions in a large pan, adding the frozen link veggie sausage and breaking up the bits as they defrost and lightly brown. Add four or five tablespoons of butter or olive oil and an equal amount of flour to your pan. Continue stiring until all of the flour is coated with fat.