Biscuits and Gravy, oh yum, and you can hear your arteries slamming shut with every bite! So, once in a while it’s O.K. These sinful delights are so yummy, so comforting, so delectable; don’t mess them up by trying to make them healthy. Enjoy them in all their full glory! Just don’t have them very often.
Now, if you prefer the thick pasty, pale past that is traditionally served with Biscuits ‘n’ Gravy be my guest, however, I much prefer a thinner version that may be poured or spooned and then sopped up with your tender, flaky biscuit.
Basic Gravy
About 3 tablespoons fat of choice
About 3 tablespoons of all-purpose flour
About 3 cups of stock, broth or bouillon of choice
Heat the fat and flour together in a heavy skillet and over a moderate heat, stir until well blended and a rich golden brown, then, begin adding the broth, stock or bouillon, whisking all the while with a wire whisk. Continue to whisk until smooth and no lumps remain. Continue cooking over a moderate heat until thickened, smooth glossy and translucent. Season to taste with salt and pepper. Serve hot with fresh, hot Farmhouse Biscuits, or you may prefer instead these delectable Herb-Parmesan Biscuits.
And if you want to kick it up a notch, try this Chicken Gravy, Turkey Gravy or rich and delectable Mushroom Gravy. You’re a vegetarian. No problem. You can still have Gravy. Just use a vegetarian stock.
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