Biscuits & Buddig Gravy Recipe

• 8 oz. Buddig Pastrami (4 packages, 2 oz. each), chopped
• 1 package biscuit dough (8 biscuits per package)
• 1 Tbsp. olive oil
• 1 lb. medium size mushrooms, sliced
• 1/4 cup butter
• 1/4 cup flour
• 2 cups skim milk
• 2 tsp. mushroom base
• 1 tsp. paprika
• 1 tsp. garlic powder
• 1 tsp. salt
• 1 tsp. pepper

• Bake biscuits according to directions on package; slice in half when done.
• Add olive oil to a heated sauté pan; wait for oil to shimmer, and add mushrooms.
• In another heated sauté pan, melt butter and add flour to make a roux.
• Add milk to the roux and stir constantly until mixture thickens and comes to a boil.
• Slowly incorporate sautéed mushrooms and mushroom base into mixture.
• Stir in Buddig Pastrami pieces; season with paprika, garlic powder, salt and pepper.
• Serve over biscuits.
• Variation: Substitute medium baked potatoes for the biscuits to make this a heartier meal.

Per serving (daily value): Calories 451.071kcal; Protein 23.101g (46%); Total Fat 21.705g (33%)(Sat. 10.062g (50%), Mono. 6.754g, Poly. 1.577g); Chol. 69.353mg (23%); Carb. 43.423g (14%); Fiber 2.59g (10%); Sugars 12.237g; Potassium 868.318mg (25%); Sodium 2395.849mg (100%); Trans fat 0g