Foodie Friday - Biscuits and Sausage Gravy

I was born in Arizona and I'm of Hispanic descent. My dad is from Mexico and my mom is from Texas. I now live in California, the closest I've come to being a Southern Belle is an online friendship with a dear friend from Alabama who has now passed away.

Yet for some reason, this past Saturday I thought I should make Biscuits and Sausage Gravy. I've only eaten Biscuits and Sausage Gravy once before and even then they were made by my friend Stacie who is Hawaiian and she used Portuguese sausage. Delicious yes but not exactly Southern right?

But I do live in Bakersfield, the Little Nashville of the West. Home of the late and great Buck Owens. Surely I can handle making Biscuits and Gravy.

Here's a picture of my biscuits. I used flour, baking powder, shortening, salt and milk. I think I should have sifted the flour one more time and not kneaded it as much.

The biscuits tasted ok, a bit bland, maybe I should have used butter instead of shortening. They weren't light and flaky...but they weren't exactly hockey pucks either. Maybe practice makes perfect? I'll just have to keep trying. Anyone with any tips out there they would be greatly appreciated.

I only had half a roll of sausage, this is Jimmy Dean sausage. I think maybe I would have preferred a spicier sausage but maybe that's my Hispanic side coming out. Tips of what type of sausage would also be appreciated.

All in all, they were pretty good. My mom who is a very picky and finicky eater ate a whole biscuit with quite a bit of sausage and gravy. I thought they were great and thought maybe they would be better with plain ole Grands store bought biscuits, but NO...I want to learn to make a light and flaky biscuit.

This next lovely dish is a meal my daughter prepared for herself in her own new little apartment and I'm so proud. She's really a pretty good cook, actually a pretty good baker, but she's turning into a pretty good cook. Doesn't that look yummy? The chicken is one I make that she loves. I call it Chicken Medallion, she calls it Sriricha Chicken and it's sauted with Sriricha Hot sauce. It's spicy and delicious. I just take the medallions of chicken and saute them in a pan with some oil, garlic powder, seasoning salt and pepper. When they're browned I add Soy Sauce and the Sriricha Sauce. Simple and spicy and tasty!

And that's my foodie post. I'm linking up to Designs by Gollum's Foodie Friday. Be sure you stop by and see what's cooking with everyone else! Happy Friday!