And whatever you do, don’t look back.įor the rest of you, I’d like to show you how to make a very important cowboy staple: Biscuits and Gravy. To those of you who arrived here thinking you were visiting the website for Cooking Light magazine: turn around. Cut prepared biscuits in half pour gravy atop them Let the gravy warm up over low heat, stirring occasionally. IF the mixture is dry, lumpy or pasty, add in more milk – again, drawing a balanced mixture. After 2-3 minutes, whisking constantly, pour in about a cup of milk. As you whisk, scrape in the anything from the bottom of the pan as you go. Once you find it, just keep stirring with the whisk and allow the mixture to brown for a few minutes. You want to find a good balance between the flour and the grease. If you add in a little more grease so it’s smooth and stirrable. Over low to medium-low heat, add about 2 tbsp of flour to the grease and whisk immediately. For one to two people, use about 2 to 3 tbsp. Pour grease out of the skillet/pan you used for the sausage, adding back in only what you want to use to make the gravy. Place your biscuits into the oven to cook according to the instructions on the can. Cook the sausage according to the instruction (thoroughly cooked inside).
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