#sawmill gravy is also so easy to make. butter flour milk and salt and pepper

[thelaughingmerman]

The best breakfast is this. Get yourself a bowl and put (good) biscuits in there. Put also grits, eggs however you like, sawmill gravy, and bacon or sausage if you feel so inclined. And just mix it all up. Yummy.

[familycuisinee]

how to make gravy sauce for rice | Family Cuisine

<p>If the thought of making homemade gluten-free gravy intimidates you, fear not! Making gravy is actually quite easy... yes, even gluten-free! It only takes about 5 minutes and three main ingredients! This flexible gravy recipe is perfect for all of your gravy needs from Thanksgiving turkey to weeknight mashed potatoes and everything in between!</p> <figure><img src="https://ift.tt/3kX7Bz1" alt="Gluten-free gravy in a gravy boat dripping from a spoon above." /></figure> <p>If you ask me, gravy is essential on Thanksgiving... or with any meal involving mashed potatoes! I make our favorite Instant Pot Mashed Potatoes somewhat regularly because my daughter LOVES mashed potatoes! She also loves, as I fondly refer to it now, "that soup stuff that goes on top." AKA, gravy! </p> <p>Now listen, just because they sell those little gravy packets at the store, doesn't mean you actually need one to make a delicious gravy! In fact, you can make a better gravy without it! </p> <p>Making gravy is a simple two-step process: </p> <ol><li>Making a roux and</li><li>Adding liquid to the roux to make, ta-da!... a gravy!</li></ol> <p>That doesn't sound so bad, right? I know what you're thinking... "but you already used a fancy word!" Here's the thing though, a roux is not that fancy...</p> <h2>What's a Roux? </h2> <p>A roux is nothing more than a simple mixture of flour and fat that is cooked together to make a thick paste. That's it! Yes, it's a fancy word, but a roux in of itself isn't complicated. </p> <h2>Ingredients & Substitutions</h2> <p>So now let's talk about what ingredients you need to make a simple gravy! A good gravy only requires three components: <strong>fat, flour, and liquid</strong>. The type of fat and liquid you choose, determines the type of gravy you make, i.e. chicken, turkey, or beef.</p> <figure><img src="https://ift.tt/2WRHTU4" alt="Rice flour in a small bowl next to 3 pats of butter, chicken broth, fresh herbs, salt and pepper." /></figure> <ul><li><strong>Fat:</strong> This can be <strong>butter</strong> <strong>or</strong> <strong>pan</strong> <strong>drippings</strong> from your chicken or turkey. Or the fat rendered from cooking breakfast sausage! You can also use dairy-free butter if needed.</li><li><strong>Flour:</strong> I prefer <strong>sweet rice flour</strong>! It really makes a great gravy! Plain white rice flour or brown rice flour can also be used, but you may need to decrease the amount of liquid you use. You can also use a gluten-free flour blend or cornstarch as a gravy thickener but I find sweet rice flour to be the easiest and most fool-proof.</li><li><strong>Liquid:</strong> Use the <strong>broth or stock</strong> that matches your protein! So either turkey, chicken, or beef in most cases. You can even use milk for a creamy, sawmill-style gravy!</li><li><strong>Seasoning:</strong> Salt, pepper, & herbs! Add these to taste! If you want a plain gravy, just add salt and pepper. Be careful when adding salt if you're using pan drippings, you might not need a lot. If you want to be fancy, add a few fresh herbs! If you're going for sawmill gravy, add a lot of fresh cracked pepper! </li></ul> <h2>The Gravy Ratio</h2> <p>As you may have gleaned so far, gravy isn't so much a recipe but a method! To that end, all you need to know to make gravy is a simple ratio! This means you can make as much or as little gravy as you need if you can just remember the formula!</p> <p>This ratio is also why it's so easy to change what type of gravy you make based on the types of fat and liquid you use!</p> <p>The formula is for every 1 cup of liquid, you use 1 Tablespoon of fat and 1 Tablespoon of flour:</p> <p><strong>1 Tablespoon Fat + 1 Tablespoon Flour + 1 Cup Liquid</strong></p> <p>So if you need two cups of gravy, just increase the amounts to 2 Tablespoons fat, 2 Tablespoons flour, and 2 cups of liquid, and so on.</p> <p><strong>Pro-tip:</strong> This formula works best with sweet rice flour. If you're using other rice flours such as brown rice or white rice, that's fine, but you may need to cook the gravy for 15 minutes or so to get to your desired consistency. </p> <h2>Make Gluten-free Gravy in Four Easy Steps</h2> <ol><li>Melt butter in a pan and whisk in the rice flour. Season with a little salt and pepper. Let cook and bubble for 2 minutes. Be sure to whisk the whole time! (This is the <strong>Roux</strong>!)</li><li>Slowly whisk in your liquid (broth, stock, or milk) a little a time. (Also, add fresh herbs at this step if desired!)</li><li>Allow to simmer on low and continue to whisk occasionally until the gravy thickens.</li><li>Taste the gravy and add seasonings as desired. Add more stock to thin if needed.</li></ol> <figure><img src="https://ift.tt/3yLM1SY" alt="An image collage showing the steps to make gravy: 1. whisking rice flour with butter, bubbling. 2. Adding in a splash of broth. 3. Whisking the thick mixture. 4. Whisking the final gravy with fresh herbs on top." /></figure> <h2>Tips for Perfect Gravy</h2> <p>Even though gravy is pretty easy to make, you still might need a few tips to help you along!</p> <ul><li>To<strong> avoid lumpy gravy</strong>, use <strong>room temperature</strong> or warmer <strong>liquid</strong>! Adding cold broth or milk to the warm roux will cause clumping.</li><li><strong>Whisk in only a splash of broth at a time</strong>, making sure it is fully whisked in before adding any more. Continue like this until all of the liquid has been added. This also helps avoid lumps!</li><li>You can <strong>keep the gravy warm</strong> on the stove-top. Remember to <strong>stir occasionally</strong> so it doesn't burn to the bottom. Give it a whisk before serving and check the thickness. <strong>Add a little more liquid</strong> if the gravy becomes too thick.</li><li>If the <strong>gravy is too thick</strong>, add more stock. </li><li>If <strong>gravy is too thin</strong>, continue to simmer, uncovered, until you reach the desired consistency. </li></ul> <h2>Making Ahead & Storing</h2> <p>Believe it or not, you can actually <strong>make gravy ahead</strong>! Yes, that's right! This is very helpful, especially for Thanksgiving prep!</p> <p>If you make gravy ahead, you can store it in the <strong>refrigerator for 1-3 days</strong>.</p> <p><strong>To reheat</strong>, microwave the gravy in a microwave-safe dish or reheat in a pan on the stovetop! Have some extra broth or milk to thin out the gravy in case it becomes too thick during storage.</p> <figure><img src="https://ift.tt/3jP8WbQ" alt="Gluten-free gravy in a gravy boat next to mashed potatoes." /></figure> <p>By now you should know pretty much everything you need to know in order to make a delicious gluten-free gravy! So tell me, after all this info, will you still be buying those packets or do you now have the confidence to make your own gravy from scratch?</p> <p>If you're looking for more gluten-free Thanksgiving recipes, check out my Gluten-free Stuffing and my Gluten-free Sweet Potato Casserole!</p> <p><strong><strong>If you liked this recipe, I would love a 5-star rating below! </strong></strong>⭐️⭐️⭐️⭐️⭐️Don't forget to <strong>Pin</strong> <strong>it</strong> for later!<strong><strong>Happy Cooking!</strong></strong></p> source https://familycuisine.net/how-to-make-gravy-sauce-for-rice/

[afashionpoint]

The Best Biscuits and Gravy Recipe

The Best Biscuits and Gravy Recipe Ever:

Without a doubt, one of the most comforting, indulgent old-fashioned breakfasts, from my perspective, is biscuits and gravy. This classic biscuit and gravy recipe are pure breakfast comfort food! Fool-proof homemade s gravy poured over fluffy, warm biscuits is the perfect way to start any morning. You're going to love how simple it is! This biscuit and gravy recipe will fulfill your craving for something warm and simple to eat. It is, however, apparent, that nothing can beat a plate of biscuits and gravy for breakfast – or any time of the day, for that matter. When you think of breakfast or brunch, biscuits and gravy are one of the first things that come to mind. Not only is it delicious in the morning, it's also has a mighty tasty as an evening meal. And using frozen biscuits cuts down your time in the kitchen. Which gives you more time with your family. Gravy aside, you have two options for the biscuit portion of this meal: make your own or buy them from the store. If we're being real with each other. I don't think either of us wants to be up at 8:00 a.m. on a Saturday morning making homemade biscuits. Are they easy to make? Nope do they take a ton of time? Yes. You can use refrigerated biscuits from the grocery store, which can be a secret weapon. So this means that biscuits and gravy are at top list. There's nothing quite as filling as warm, flaky biscuits smothered in flavorful gravy. There are many restaurants that are offering biscuits and gravy differently, but how about to make this meal at home?

Easy Biscuits and Gravy Recipe What are Biscuits and Gravy? Biscuits and gravy is a popular breakfast dish in the United States, especially in the South. It consists of soft dough biscuits covered in either sawmill or sausage gravy, made from the drippings of cooked pork sausage, white flour, milk, and often (but not always) bits of sausage, bacon, ground beef, or other meat. If you are biscuits and gravy breakfast lover and do not know how to make it, do not panic, we will tell you the biscuits and gravy recipe. What the Biscuits and Gravy Have? Before learning the biscuits and gravy recipe. We must know and what the biscuits and gravy have. It consists of soft dough biscuits covered with gravy. The gravy is often flavoured with black pepper.

Biscuits and Gravy Recipe:

Biscuits and gravy will put you in "Breakfast Heaven."  Nearly all the people love this breakfast.  Definitely, it is a heavy stick kind of breakfast, but it is worth it!  Biscuits and gravy recipe, here we come. Biscuits and gravy is a good, hearty, stick-to-your-ribs Southern breakfast.  Make this meal every once in a while to treat your loved ones. We will tell you how to make biscuits and gravy recipe. The fact is that the biscuits and gravy are even remotely good for you. That said, biscuits and gravy are so delicious that you will love it for sure. Let's get started, shall we? Prep Time: 15 minutes Cook Time: 20 minutes Yield: 36 small biscuits Ingredients: 2 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon baking powder 6 tablespoons chilled vegetable shortening 2/3 cup whole milk Milk gravy (see recipe below) Instructions: Preheat oven to 450 degrees F. In a large bowl, sift together flour, salt, and baking powder. With a pastry blender or two knives, cut in vegetable shortening until particles are the size of small peas; make a well in the center.  Sprinkle in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry dough almost cleans side of bowl (1 to 2 teaspoons additional milk can be added if necessary).  NOTE: You want the ingredients to barely bind or stick together. On a light flour surface, knead dough gently about 20 times. Gently roll dough to 1/2-inch thickness.  Cut with a floured 2-inch biscuit cutter or a drinking glass.  Place biscuits onto an ungreased baking sheet.  Place close together for soft-sided biscuits or 1-inch apart for crisp-sided ones. Biscuits are now ready to bake. Biscuits Making Hints and Tips: For tender and flaky biscuits, have the fat (butter, margarine, or vegetable shortening) chilled. Cut the fat into the dry ingredients until particles are the size of small peas. Excess handling causes tough biscuits. Do not re-roll the dough. Always bake biscuits on pans without sides. The heat will circulate more evenly than on pans with sides.  Bake 12 to 15 minutes or until golden brown.  Remove from oven and immediately remove from baking sheet. Split or cut the biscuits in half and top with the prepared hot Milk Gravy. Serve warm. Makes about, 10 to 12 biscuits.

Best Biscuits and Gravy Recipe

Milk Gravy Recipe:

1/4 cup pan drippings (bacon drippings or sausage drippings)* 1/4 cup all-purpose flour 2 cups milk or heavy cream, room temperature Salt and pepper to taste * You can use the drippings from any meat, but bacon and sausage are the traditional ones used. Preparation: In a medium frying pan over medium-high heat, combine bacon or sausage dripping and flour. Slowly brown the flour, stirring constantly (I like to use a wire whisk), to a dark golden brown (you need to keep an eye on this as it may brown too quickly). Gradually or slowly add the milk or cream, stirring constantly until all is added, and continue cooking and stirring until the gravy is smooth and thick. Season with salt and pepper. Tip:  This gravy can be made in advance and frozen for later use, but it tastes better when eaten the same day it is made.  When ready to serve the frozen gravy, thaw it and then heat it up in a pan on the stove. It makes enough gravy for 10 to 12 homemade biscuits. Read the full article