Biscuit gravy

1 servings

Quantity Ingredient
4 tablespoons Flour
¾ cup Water
2 cups Skim milk or milk
1 teaspoon Ground sage
⅛ teaspoon Cayenne pepper
½ teaspoon Tobasco sauce
Substitute
1½ teaspoon Fresh sage, crumbled finely
¼ teaspoon Salt
½ teaspoon Fresh ground black pepper

OR

Mix flour and water until smooth and no lumps. Put into medium sauce pan, and heat over medium-high heat until the mixture boils. Reduce heat, stirring constanly, and boil for 4 - 5 minutes. Mixture should be very think and blubbery. Add milk and stir until the mixture is smooth again. Add spices, and return to boil, cooking until it has the consistancy of thick gravy. Serve over split baking powder biscuits, with fruit (whole-berry cranberry sauce was *great* with this dish!), grits, red beans & rice, toast & jam, etc.

Makes enough for about 4 biscuits.

Posted by Posted by wallis@... (David Wallis) to the Fatfree Digest [Volume 11 Issue 25], Oct. 25, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission.

Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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