They have a full menu, but I always order their breakfast and my favorite is the Sunrise Sampler: “Three Buttermilk Pancakes loaded with pecans and served with real Butter and a warm bottle of with Wild Maine Blueberries, Two Eggs cooked to order (over easy, thank you) with Grits (I don’t eat those), Sawmill Gravy, Homemade Buttermilk Biscuits, real Butter and the best Preserves, Jam n’ Apple Butter (on request) we could find, Fried Apples and Hashbrown Casserole and a Sampling of Smoked Sausage, Country Ham, and Thick Sliced Bacon.”
Make the Biscuits
2 1/4 cups Original Bisquick® mix 2/3 cup milk Directions 1. Heat oven to 450ºF. Stir ingredients until soft dough forms. 2. Turn onto surface dusted with Bisquick mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2-inch cutter. Place on ungreased cookie sheet. 3. Bake 8 to 10 minutes or until golden brown.
Make the Pancakes
2 cups Bisquick mix 1 cup milk 2 eggs Directions
1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.) 2. Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. 3. Cook until edges are dry. Turn; cook until golden. Note: If you like thin pancakes, use 1 1/2 cups milk.
Looking for something different? TheBisquick website has over 100 pancake recipes.
Make the Gravy
Ingredients 1/2 cup vegetable oil 3/4 cup all-purpose flour 1 teaspoon salt 1 teaspoon ground black pepper 4 cups milk Directions 1. Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.
Fire Up the Griddle
Decide what type of meats you want and cook until done.
Cook your eggs to order.
I use a griddle like the one to the right which
fits over two stove burners and can cook a
whole meal at one time.
Hashbrown Casserole 10.25 oz. can condensed cream of chicken soup 8 oz. Colby cheese - grated 1/2 cup melted butter OR margarine 1 sm. onion - minced 1 tsp. salt 1/2 tsp. black pepper 2 lb. bag frozen shredded hash browns Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside. In a bowl, combine soup, cheese, butter, onion, salt, and pepper. Gently fold the potatoes into the mixture and pour into prepared pan. Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.