Hi my name is Heather and I am a coupon addict.
There I said it and yes, it is true! On most Sunday afternoons you will find me carefully sorting, clipping and organizing coupons into a nifty little coupon book.
Each week I can’t wait to grab that thick, dull newspaper and flip through to the colorful, shiny weekly ads and coupons. I love seeing what deals are awaiting and carefully matching up each coupon with the weekly sale.
Yes, I’ll admit coupon clipping can be time consuming and tedious. And truth be told, the last few months have been crazy around here and my coupon clipping has slacked and therefor my wallet and inventory has suffered. But I am trying to get back into the coupon clipping habit.
Despite my coupon addiction love, by no means am I an extreme couponer. In fact, where I live that is hard to do; with many local stores having strict coupon policies. But coupons do save me a lot of money (even with the tight coupon laws, I can usually save about 30-40 percent on my bill) and help me stock my pantry with not only staples, but pricey toiletries at rock bottom prices.
Even though I love grabbing a good deal, there are many myths about couponing and stereotypes those of us who coupon (this might be one reason why I was afraid to admit my little coupon clipping “problem”, but we are all friends, right?). No, I don’t have a basement, room or closet filled with coupon freebies, but I do believe in being prepared for a natural disaster, job loss, etc. and having an inventory of supplies and food storage to help you get by when needed. Plus, with how crazy expensive things are these days, I’ll take any savings I can! My motto… coupons are just like dolla bills, y’all!
Another myth is that you can’t get coupons for things like fresh produce, meat and dairy products. But there are lots of coupons available for so many things believe me, I know! In fact, with paper coupons, store savings apps and online coupon sites, I use coupons -just like cash- for everything…. from fresh and perishable groceries, like (like Jimmy Dean Sausage) to toiletries and even clothes and dinner out!
Not only am I super conscious about saving money by shopping sales and using coupons, I try and make sure every meal we cook at home is affordable and budget friendly. Brinner (breakfast for dinner) is a weekly occurrence. Eggs, a sweet or savory baked good, fresh fruit and sausage or bacon can easily serve a family of four to six, for less than ten bucks! Today’s Biscuit Waffles with Creamy Sausage Gravy recipe is my most recent brinner concoction! Fluffy and flaky buttermilk biscuits, transformed into crispy, savory waffles topped with a creamy sausage gravy; all ready in 30 minutes or less! Come on! With a meal like this, who doesn’t love breakfast any time of day!
- Buttermilk Biscuit Waffles:
- 2 ¼ cups self-rising flour
- ½ teaspoon each Kosher salt and black pepper
- 6 tablespoons cold unsalted butter, cubed
- 1 ½ cups buttermilk
- 1 large egg, whisked
- --
- Creamy Sausage Gravy:
- 1 pound Jimmy Dean All-Natural Fresh Pork Sausage
- 6 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 6 tablespoons unbleached all-purpose flour
- 1 ½ cups beef broth
- 1 ½ cups milk
- 1/8 teaspoon allspice
- ½ teaspoon each kosher salt and black pepper, or to taste
For Buttermilk Biscuit Waffles: Preheat waffle iron according to manufacturer’s directions.
- In a medium bowl, stir together flour, salt and black pepper. Using a pastry cutter, fork or your fingers; cut cold butter into flour until coarse, sand-like crumbs are formed. Slowly stir in buttermilk and whisked egg, mixing just until moist, making sure not to over mix (mixture should be thinner than biscuit dough and thicker than waffle batter).
- Spoon biscuit mixture onto preheated waffle iron, close and bake according to manufacture's instructions; cooking to desired crispness. Remove waffles and repeat with remaining batter.* Separate cooked waffles into sections and serve immediately topped with prepared Creamy Sausage Gravy.
- Creamy Sausage Gravy: Heat a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 5-7 minutes. Using a slotted spoon, transfer the sausage to a bowl, leaving some of the rendered fat in the skillet.
- Add one tablespoon butter to skillet. Add onions and cook until they begin to caramelize slightly, approximately 6-8 minutes. Add garlic and cook for 1-2 minutes.
- Add remaining butter to skillet and melt. Slowly whisk in flour and cook, whisking constantly, until a roux forms and turns a golden brown color, about 2 minutes. Continue whisking and slowly pour in the beef broth. Whisk constantly until there are no longer any lumps. Slowly whisk in milk. Reduce heat to a simmer and stir in cooked sausage. Season gravy with allspice, salt and plenty of freshly ground black pepper. Allow gravy to simmer until thickened, about 3-5 minutes. Serve immediately over prepared Buttermilk Biscuit Waffles.
Kitchen Tip: To keep waffles warm while cooking additional batches of waffles or while making sausage gravy, place cooked waffles on a baking sheet in a preheated 225 degree oven until ready to serve.
Make this twist on the classic biscuits and gravy for brunch today or brinner tonight! Also, be sure and make one of these fabulous recipes for dinner this week:
Pretzel Wrapped Lit’l Smokies (Making the World Cuter)
Kielbasa with Apples, Potatoes and Peppers (Meatloaf and Melodrama)
Hot Dog Kebabs (Busy Mommy Media)
Pesto Alfredo Tortellini with Smoked Sausage (Belle of the Kitchen)
Spicy Smoked Sausage Wrap (Strawberry Mommycakes)
Ditalini & Sausage Soup (Kleinworth & Co.)
Fried Rice (My Pinterventures)
Smoked Sausage Penne Pasta (Sincerely, Jamie)
Disclosure: This is a sponsored post written by me on behalf of Hillshire Brands™ and Safeway for the Mom It Forward Network. All thoughts and opinions are my own. #BringHillshireHome #ad
What a delicious breakfast, lunch or dinner. ~ Catherine