I enjoy cooking. While my own palate is not varied, (I’m a meat, potatoes and M&M’s kind of girl) I do enjoy preparing a variety of foods for my family. Whenever possible, and time permitting, I like to make things “from scratch” as opposed to opening up a mix of some sort. Stop laughing -- it’s true!
Recently, my husband and I endeavored to prepare our own “from scratch” biscuits and gravy. Some of you may think this is the easiest and most natural thing in the world; however, homemade gravy has always intimidated me. I’ve never been able to get it right and always ended up with a blob of something that even the hungriest of dogs wouldn’t ingest. One morning, while preparing our homemade biscuits (a recipe we have now perfected), my husband suggested that we make our own gravy. WHAT??...Homemade gravy??...No way!! I immediately broke out in a sweat. I admitted to him that I had never been successful in preparing an edible gravy mixture. He insisted it couldn’t be that difficult and there had to be a good recipe on the internet. After a few minutes of searching, we found a simple recipe to try. I held my breath throughout the entire process. Would it be lumpy? Would it be smooth? Would it be the right color? Would it be toxic to those who ate it (I don’t eat gravy)? Would the boys hide for fear that we would force them to eat a globbed and burnt mixture? And most importantly, how would it taste? Finally, the moment of truth came. It was a success! The recipe turned out to be fool/Benita-proof. Since that morning, we have turned out many a boat of gravy with no flops!
For those who might be interested, here are the recipes for Roberts Homemade Biscuits and Gravy:
2 cups flour
½ teaspoon salt
3 teaspoons baking powder
5 tablespoons shortening
1 cup milk
Sift dry ingredients together in a bowl. Cut in shortening; then add milk, stir. Roll dough out onto a floured surface, until approximately ½ to 1 inch thick (depends on your preference). If dough is sticky, add a small amount of flour. Cut with biscuit cutter (or any desired shape). Bake at 450 degrees for 12-15 minutes. This time is approximate depending on your oven.
Notes: We use a baking stone instead of a cookie sheet. We also found that brushing a little bit of olive oil on the top of each biscuit during the last 5 minutes of baking improves the browning process.
¼ cup bacon grease
¼ cup all purpose flour
2 cups milk
salt and pepper to taste
Add flour to hot grease. Stir very well to eliminate lumps. Cook on low heat until mixture turns “golden” in color. Continue to stir frequently. Slowly, very slowly, add milk, stirring constantly. If you add the milk quickly, it will scorch. Cook on low boil until thickened. Add salt and pepper according to your taste. It doesn’t take but a few minutes, but it is best NOT to turn your back on the gravy or leave it unattended. It is an attention hog and likes to be stirred for best results.
If you have a good "from scratch" recipe, let me know.
I'm just sayin',