Culinary Nunnsense: Pantry-style quarantine biscuits and gravy

Richard Nunn offers a take on pantry-style cooking -- use what you already have

Richard Nunn tried some pantry-style cooking and ended up with quarantine biscuits and gravy.
Richard Nunn tried some pantry-style cooking and ended up with quarantine biscuits and gravy. (WJXT)

JACKSONVILLE, Fla. – We had some fun in the Culinary Nunnsense kitchen with pantry-style cooking Friday morning. What is pantry-style cooking? Chances are you do this every day. It’s when you open the refrigerator or pantry, look at what you have on hand and make a meal from those ingredients.

Toilet paper, cleaning supplies and some foods are in short supply. This means some of your pantry or refrigerator staples may also be in short supply. But what if you get a hankering, hunger or craving for something and you are out of an item? Do you scrap the idea, grab a spoonful of peanut butter and move on?

No, you go to “the Google” -- and type in what you have and see if there is a recipe for it.

That is exactly what happened this morning. I had sausage, flour, butter, salt and baking powder, but I didn’t have buttermilk. I didn’t even have milk, of any percent. All we had on hand is almond milk. I heard, by the way, almonds are hard to farm and ranch, much less milk.

The sausage and gravy craving cowboy in me said, rustle up them almonds, we need milk!

Then Culinary Nunnsense kicked in and after reading the ingredients, I decided to treat the almond milk as water and thus began Quarantine Biscuits.

Here is what I did:

  • 2 Cups All-purpose flour
  • 1/2 teaspoon of kosher salt
  • 1 stick of unsalted butter at room temperature
  • 1 cup of almond milk, unflavored
  • 1 tablespoon baking powder

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