![]() But based on what you say goes wrong everytime, I'd say add half of In fact, I would say that it's a ratio of 1:1.for every teaspoon of grease you think That probably is worse, but if you stir like a madman, you can The trick to adding flour to grease is to add less than you think would make it thick and lumpy and stir and chop with theĮdge of the spatula until it is smooth and thickly runny. We were too poor to use MORE meat in the gravy, lol. Said, RICH people crumble more meat into the gravy after it's cooked for the most part. The debris from whatever you fried makes the meat base, although like Brent ![]() (he grew up poor):shģ.) Creamed beef on (whatever) I like hash browns, toast gets soggy and makes me gag.Īll the same technique.It's the gratin' on the bottom of the frying pan that makes the My old man liked creamed beef on toastĪbout 5-6 times a year, having loved it in the military. So we always asked for 'milk gravy', but she rarely ever made it. That and mashed potatoes was freaking AWESOME. Poured off the grease and made what she called milk gravy. When we were kids my mother made it one time, fried up a chicken, Note to the OP-inator.This recipe is also useful for, and for me was first I will add garlic cause I love it and add it to everything. A couple of scrambled eggs on the side and a cup of Florida oj not from concentrate and I'm good to go. I slice the biscuits in half and lay them on a plate open face up and let the gravy pour. Just be sure the biscuits are moist and soft, not hard and dry. In a way I'd rather have the buttery, flaky biscuits, but I don't think this is so much about the biscuits as what they are being smothered with. The rest of the recipe from Bisquick works fine for me. I also knead the dough about twenty times until silky and no longer sticky. I add garlic powder, and a little extra milk. To kick it up a notch add fresh cut jalepenos while cooking.Īs for biscuits, I usually use the Bisquick recipe on the box with the following exceptions. This is what my mother requested for Mother's Day and it has swooned many a woman and satisfied many a friend. The gravy shouldn't be to thin, but not too thick, because it will thicken upon setting and cooling. Then I re-season to taste and add milk/flour until my spatula can push the gravy to one side of the pan it barely runs freely to refill the spot. I continue adding 1/2 and 1/2 and flour in small amounts (1/2 cup-1 cup of 1/2 and 1/2 and tablespoon-pinch of flour) until I'm satisfied with the amount of gravy. At this point everything is done by feel. ![]() Once nice and warm, I add a few table spoons of flour and IMMEDIATELY stir it in. When the sausage is cooked I add some 1/2 and 1/2 or cream, maybe a cup or two, and let it warm up on low heat while stirring. While the sausage is cooking I add lots of fresh ground pepper, a dash of salt, a generous dash of garlic powder, and ancho chili powder for the maple variety or chipotle chili powder for the sage kind. heat with a splash of water while crumbling it until it is no longer pink and is in small enough pieces adding a splash of water whenever it looks like my grease is evaporating. ![]() I use a 1lb chub of Jimmy Dean sausage, either sage or maple, depending on the mood. ![]() I also like to crumble some of the cooked sausage up in the gravy. Also for a silkier texture you can substitute about 1/4 corn starchīrad had it dead on until he added that "Edit" part. Physical constants, you can tinker with the spices. Which is deadly with gravy, in fact, much better with the sausage gravy than the standard flaky biscuit.Īlso, to edit, you can certainly add some garlic powder to taste, some people like Allspice, as stated, some like a little Also look seriously at the concept of the "Drop biscuit' Roll it, fold it and roll it, fold it and roll it, then roll it out to 1/2 inch thick, cut it and bake it on a cookie sheet, Usually heavier on the pepper than the salt.īiscuits are best left to you, you can buy mix off the shelf, as long as you roll out the resulting dough, fold it and Salt and pepper to taste as you reduce the liquid down, You intend to eat it, because it WILL get thicker as it cools. Remember to stop at least one level (preferably two) of thickness SHORT of where Of the grease, add about two tablespoons of flour, stir and scrape getting it hot, KEEP IT MOVING, and get it hotter,Įver hotter without smoke or burn, and then douse it with a cup of milk and stir, stir, stir, and scrape, scrape, scrape,Ĭooking off some liquid as you go. Tot tell the truth, all you need for bisuits and white gravy is to cook up your breakfast sausage, pour off 75-80% ![]()
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