Best Makeover Home Style Gravy Recipes

MAKEOVER BISCUITS & GRAVY

Makeover Biscuits & Gravy image

We lightened up biscuits and gravy to curb our guilt for eating them the day after having pancakes. Here's a terrific homemade recipe for brunch guests. -Ian Cliffe, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

1-1/3 cups all-purpose flour
2/3 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold butter
1 cup buttermilk
GRAVY:
1 teaspoon olive oil
1/2 pound bulk chicken sausage
1 medium onion, finely chopped
1 garlic clove, minced
1 teaspoon minced fresh thyme
1/8 to 1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
2 cups reduced-sodium chicken broth
2 tablespoons all-purpose flour
1/2 cup 2% milk

Steps:

Preheat oven to 425°. In a large bowl, whisk flours, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 7x5-in. rectangle (about 1 in. thick); cut into six pieces. Place 2 in. apart on a parchment-lined baking sheet. Bake 8-12 minutes or until golden brown., Meanwhile, in a large skillet, heat oil over medium heat. Add sausage and onion; cook 4-6 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic, thyme, pepper flakes and pepper; cook 30 seconds longer., Add broth to pan. In a small bowl, mix flour and milk until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir 10-12 minutes or until thickened., Split biscuits in half; serve warm with gravy.

Nutrition Facts : Calories 308 calories, Fat 10g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 854mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

HOMEMADE GRAVY

Homemade Gravy image

Provided by Ina Garten

Yield 3 cups

Number Of Ingredients 8

Ingredients

1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups chicken stock, preferably homemade, heated
1 tablespoon Cognac or brandy
1 tablespoon heavy cream (optional)

Steps:

In a large (10- to 12-inch) saute pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream, if desired, and serve.