Monday, February 7, 2011

Good Gravy

Saturday mornings at Nana's means eggs, sausage, bacon, apple butter, biscuits and gravy. I have eaten this all my life. You know you better hurry and get up when you smell the bacon cooking, because you don’t want to miss this!

In my attempt to conquer all of Nana’s recipes, I had to make her Gravy for Biscuits. I tried to learn to make this once, but that was before Nana had figured out the ingredient amounts. “Add a little flour, add a bowl full of milk,” It just wasn’t anything I could replicate without her guidance. But now she has the recipe figured out.

Nana's Gravy for Biscuits

  • 4 tablespoons fat drippings from bacon or sausage
  • 4 tablespoons flour
  • 2 cups milk
  • 1 teaspoon salt

Combine fat and flour in an iron skillet on medium-high heat and stir well until lumps are gone and mixture is nice and brown.

Add milk and salt and stir until thick. If it gets too hot it will start to foam, so turn it down a little and continue until thick. (Nana’s gravy is neither too thick nor too thin. It’s just right!)

Serve on top of your favorite biscuits!

* Nana’s Note: “I always make a double batch for our crowd.”

*My Note: Use the skillet you just cooked the meat in and be sure to scrape up all the flavorful bits still stuck to the skillet once you add the milk.

Click here for the Printable Recipe at Tasty Kitchen.

1 comment:

Mary said...

This old fashioned gravy for biscuits is hard to beat. I'm new to your blog and have just spent some time browsing through your earlier entries. I really like the food and recipes you feature here. I'll definitely be back. I hope you have a great day. Blessings...Mary