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Home Cooking 61

Gravy, as in Biscuits and Gravy 2.0

WhatThePho | May 29, 201001:36 PM

Ok! The Boyfriend has great sentimental attachment to his mother's biscuits and gravy. I suck at white gravy. I've never gotten it right. Same with the Boyfriend, even with his ma's recipe.

Her gravy turns out "fluffy," mine more like a thick batter or a thin dough: sticky and "stretchy" and sometimes with lumps. She makes it with any meat she has (pork/venison sausage, bacon, bologna, etc.) and eyeballs it. Also she adds all the milk at once to the flour/drippins mixture. The recipe was for our benefit.

In '06/'07 Chowser posted a thread about the seasoning and tastiness aspects of B&G.
I just need help getting the damn gravy right!

My first thought is to add the milk more slowly to keep it at a paste...but will that activate the gluten more from all the stirring? MORE sticky??

Should I use pastry flour? She uses A.P.

Should I use 2% or whole milk? She uses skim.

Should I give up and leave this to the skilled mama? Help, please. Thanks CH's.

*Edit* Forgot to mention, don't assume I know anything about using flour, because it's not my strong point. Bread comes from the store. I use flour in c.c. cookies and that's it. Maybe, someday, with your help, I will make an edible white gravy.

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