COUNTRY MILK GRAVY
I've made biscuits and gravy for years in many different ways. Once I hit on the idea of using buttermilk I knew I had a keeper. Hope you enjoy it too.
Provided by chefmick
Categories Breakfast
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In med sauce pan heat milk, salt and pepper to a low boil on med to med high heat. (you need to stir frequently so milk does not scorch.).
- Whisk 1/2 cup flour and the 1/2 cup milk to a slurry and slowly stir into hot milk. (at this point you will want to stir constantly as the flour will have a tendency to collect on the bottom of the pan and burn.).
- Reduce to simmer stirring constantly for 10 minutes or so until gravy reaches desired thickness. (Simmering will cook the flour and remove the pasty flavor. Gravy will thicken a little more as it cools.).
- This is good by itself but you can also add your favorite meat for additional flavor. Serve over your favorite biscuit recipe.
Nutrition Facts : Calories 121.2, Fat 4.2, SaturatedFat 2.6, Cholesterol 15.9, Sodium 1255.8, Carbohydrate 15.1, Fiber 0.5, Sugar 2, Protein 5.8
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