Biscuits and gravy
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Flour |
| ¾ | cup | Water |
| 2 | cups | Skim milk or milk |
| Substitute | ||
| 1½ | teaspoon | Fresh sage, crumbled finely |
| Or | ||
| 1 | teaspoon | Ground sage |
| ⅛ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Tobasco sauce |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Fresh ground black pepper |
Directions
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 wallis@... (David Wallis) to the Fatfree Digest [Volume 11 Issue 21], Oct. 21, 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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