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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