Simple Gravy for Biscuits<\/p>\n
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\u00bd C. Fat<\/p>\n
5-6 T. Flour<\/p>\n
1 C. (8 oz.) Evaporated Milk<\/p>\n
1 C. Water<\/p>\n
1 T. Bouillon Granules, optional<\/p>\n
Salt & Pepper to Taste<\/p>\n
<\/p>\n
You can use any number of fats. Bacon grease works well if you are making biscuits and gravy to go with bacon for breakfast. You can use the fat left in the pan after cooking skin on chicken or fattier pork or ground beef or sausage, etc. You can use plain shortening, or even oil or melted butter. If you are not using an animal fat, you might want to add the bouillon granules in increase flavor. If you do that, don\u2019t add salt without tasting for seasoning first as bouillon has a lot of salt. You can also saut\u00e9 finely diced onion in the fat until it is soft, then increase the heat and proceed with the recipe. Gravy can stand the addition of different seasonings and herb blends. Try a sprinkle of hot sauce or Worcestershire at the end.<\/p>\n
Heat fat in a skillet until very hot, just below smoking. Sprinkle flour into fat and stir until all lumps are gone, stirring constantly. The longer you cook the flour in the oil, the darker the gravy will be. However, the flour will thicken less as you cook it longer, so you will have a thinner gravy. Mix evaporated milk and water together and add all at once to the flour and fat, while continuing to stir constantly. (Be careful while adding the liquid so you don\u2019t splash and burn yourself.) Continue to cook over medium high heat, stirring, until gravy has reached desired thickness. Season to taste and serve over biscuits.<\/p>\n","protected":false},"excerpt":{"rendered":"
Simple Gravy for Biscuits \u00bd C. Fat 5-6 T. Flour 1 C. (8 oz.) Evaporated Milk 1 C. Water 1 T. Bouillon Granules, optional Salt & Pepper to Taste You can use any number of fats. Bacon grease works well if you are making biscuits and gravy to go with bacon for breakfast. You can use the fat left in the pan after cooking skin on chicken or fattier pork or ground beef or sausage, etc. You can…<\/p>\n