Biscuit Gravy

Introduction

History

The origins of biscuit gravy trace back to the Southern United States, where it emerged as a hearty meal for the working class. Its simplicity and the availability of its ingredients made it a popular choice during the American Revolutionary War. Over time, it has evolved, with numerous variations emerging, including the use of different spices and milk substitutes, as seen in this recipe.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

For a smooth gravy, ensure that the flour and water mixture is free of lumps before heating. Constant stirring is crucial to prevent the gravy from sticking to the bottom of the pan and to achieve a consistent thickness. Gradually adding the milk substitute while stirring helps maintain a smooth texture. Adjust the spices according to taste, starting with smaller amounts and adding more as needed.

Serving Suggestions

Serve this biscuit gravy hot over freshly baked biscuits. For a complete meal, accompany it with a side of scrambled eggs and a serving of fresh fruit or a light salad.

Cooking Techniques

For an even consistency, consider using a whisk when mixing the flour and water, as well as when incorporating the milk substitute. If the gravy becomes too thick, gradually add more milk substitute until the desired consistency is reached.

Ingredient Substitutions

If sage isn't your preference, thyme or rosemary can be used as alternatives. For those avoiding gluten, a gluten-free flour blend can replace regular flour without compromising the texture of the gravy.

Make Ahead Tips

This biscuit gravy can be made in advance and stored in the refrigerator for up to two days. Reheat on the stove over low heat, adding a little extra milk substitute if the gravy has thickened too much during storage.

Presentation Ideas

Garnish the gravy with a sprinkle of fresh chopped parsley or chives for a pop of color and freshness. Serving the gravy in a gravy boat alongside a basket of warm biscuits makes for an inviting presentation.

Pairing Recommendations

This biscuit gravy pairs beautifully with a variety of breakfast dishes. Try it with a vegetable frittata, hash browns, or a simple omelet. For a heartier meal, serve it alongside fried chicken or pork chops.

Storage and Reheating Instructions

Store leftover gravy in an airtight container in the refrigerator for up to two days. Reheat gently on the stove, adding a splash of milk substitute to thin it if necessary. Avoid microwaving, as this can affect the texture.

Nutrition Information

Calories per serving

A serving of this biscuit gravy contains approximately 100 calories, making it a relatively low-calorie option for a sauce. Pairing it with a healthy biscuit option can create a balanced and satisfying meal.

Carbohydrates

This biscuit gravy recipe contains approximately 12 grams of carbohydrates per serving. The primary source of carbohydrates comes from the flour used to thicken the gravy. Opting for a whole wheat flour can increase the fiber content, making it a healthier option.

Fats

The fat content in this recipe is relatively low, with approximately 5 grams per serving, primarily from the milk substitute. Choosing a low-fat or fat-free milk substitute can further reduce the fat content, making it suitable for those monitoring their fat intake.

Proteins

Each serving of this biscuit gravy provides about 3 grams of protein, mainly from the milk substitute. For a higher protein content, consider using a soy-based milk substitute, which tends to have higher protein levels compared to other milk alternatives.

Vitamins and minerals

This gravy is a source of several vitamins and minerals, including calcium and vitamin D from the milk substitute, depending on the type used. The fresh sage adds small amounts of vitamin K, iron, and antioxidants.

Alergens

This recipe is free from common allergens such as dairy, nuts, and eggs, thanks to the use of a milk substitute. However, it does contain gluten from the flour. For a gluten-free version, use a gluten-free flour blend in place of regular flour.

Summary

Overall, this biscuit gravy is a lower-calorie, dairy-free alternative to traditional recipes. It offers a good balance of carbohydrates and proteins, with a low fat content. It also provides some vitamins and minerals, making it a nutritious addition to your meal.

Summary

This biscuit gravy recipe offers a delightful twist on a classic, incorporating a milk substitute and a blend of spices for a comforting and versatile sauce. With its simple ingredients and easy preparation, it's a perfect way to add warmth and flavor to any meal. Whether served over biscuits for breakfast or as part of a larger spread, it's sure to be a hit.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Biscuit Gravy. It was many years ago, back when I was just a young girl living in the small town of Oakwood. My mother had invited our neighbor, Mrs. Jenkins, over for brunch one Sunday morning, and she had brought along this delicious dish to share.

As soon as I took my first bite, I knew I had to learn how to make it myself. The creamy, savory gravy paired perfectly with the flaky, buttery biscuits, creating a comfort food that warmed me from the inside out. Mrs. Jenkins was kind enough to share her recipe with me, and I have been making it ever since.

The recipe itself was quite simple, requiring just a few basic ingredients that could be found in any kitchen. But the magic was in the technique - the way Mrs. Jenkins slowly simmered the milk and flour together until they formed a thick, velvety gravy that clung to the biscuits like a warm hug.

I remember standing in Mrs. Jenkins' kitchen, watching her work her culinary magic with a sense of awe. She moved with such grace and confidence, as if she had been making Biscuit Gravy her entire life. I knew then and there that I wanted to be just like her - a master of the kitchen, capable of creating delicious meals that brought joy to those around me.

After Mrs. Jenkins left that day, I immediately set to work trying to recreate her recipe. I measured out the flour and milk, added a pinch of salt and pepper, and stirred the mixture over the stove until it thickened. I poured the gravy over a fresh batch of biscuits and took a bite, savoring the familiar taste that reminded me of that wonderful Sunday morning.

Over the years, I have made Biscuit Gravy for countless family gatherings, holiday celebrations, and lazy Sunday mornings. Each time I make it, I am transported back to that day in Mrs. Jenkins' kitchen, watching her expertly craft this simple yet comforting dish.

As I grew older and began to collect recipes of my own, I realized the true value of Mrs. Jenkins' gift to me. Not only did she teach me how to make Biscuit Gravy, but she also showed me the joy that comes from sharing a delicious meal with loved ones. Food has a way of bringing people together, of creating memories that last a lifetime.

And so, I continue to make Biscuit Gravy, passing down the recipe to my own children and grandchildren. It is a tradition that connects us to our past, to the generations of cooks who came before us and shared their love of food with those they held dear.

I am grateful for the lessons I learned that day in Mrs. Jenkins' kitchen, and for the recipe that has become a staple in my own culinary repertoire. Biscuit Gravy will always hold a special place in my heart, reminding me of the power of food to nourish not only our bodies, but our souls as well.

Categories

| American Recipes | Better Digestion Recipes | Gravy Recipes | Sage Recipes |

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