Biscuits and Gravy
This makes a nice breakfast dish with eggs, or a late-night snack.
Cost: flour and milk
Chicken Fat – solids leftover from making chicken stock.
Note: you can substitute bacon grease or any solid shortening (butter, margarine, Crisco, etc.)
Makes 4 or 5 biscuits 2-2 1/2 inches across
1 C Flour (sifted)
1 1/2 t Baking Powder
1/4 t Salt
2 T Shortening – chicken fat or other
1/3 C Milk
Mix flour, salt, and baking powder together in a bowl. Blend in shortening until mix looks like coarse cornmeal. Add milk and mix with fork only until dough comes together. Do not overmix or your biscuits will be tough. Turn onto lightly floured surface and knead 5 or 6 times. Roll 1/2 inch thick and cut with a round cookie cutter or water/juice glass. Place on an ungreased baking sheet and bake at 450 degrees for about 10 minutes.
For a savory variation: add grated cheese or chopped rosemary (or chopped chives) to your flour/shortening mix.
COUNTRY GRAVY (white)
Makes about a cup of gravy.
2 T Chicken Fat
2 T Flour
1 C Milk (warm)
Salt and Pepper
In a skillet, heat the chicken fat and flour until flour starts to turn color. Do not let the flour turn dark brown or you will end up with a brown sauce.
While stirring briskly, slowly add milk. Stir until well blended. Season with salt and black pepper. Split biscuits into halves and serve gravy over top.
Note: adding cold milk will cause your gravy to seize and form lumps.
Optional: You can add 1/4 to 1/3 cup cooked, ground sausage to your gravy for a heartier dish.
If you prefer, you can use a packet of Country Gravy which just needs water/milk. Making the gravy from scratch will save you the cost of the gravy packet. Grocery Outlet frequently has them on special 2 for $1.