I woke to another morning of sub-zero temperatures. But the sunrise was clear and beautiful and there are rumors of warmer days for later this week. Not warm as in above freezing, but warm as in above the zero mark. I'll take what I can get.
We in the frozen north require calories in the form of comfort foods to make it possible to withstand winter. This morning the thought of biscuits and sausage gravy was overpowering. In times past I have made the gravy from a simple butter/flour roux with milk added. Until I found this recipe:
Homemade Chicken Gravy Mix
Makes about 2 cups of mix.
1-1/3 cups instant dry milk
3/4 cups flour
3 tablespoons chicken bouillon granules
1/4 teaspoon sage or poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Mix well and store in an airtight container.
To use: Pour 1 cup cold water in saucepan, using a whisk to blend, stir in 1/2 cup mix.
Stir constantly over medium heat until gravy is smooth and slightly thickened, about 2-3 minutes.
Makes 1 cup gravy.
If I double the water and gravy mix and add a pound of browned, crumbled sausage, there is enough for my breakfast today and tomorrow, with a couple of biscuits left over to have with butter and jam or honey.
I especially like this gravy mix because I can use it for several different dishes. Sometimes I make just the gravy to have over mashed potatoes. I use it to thicken chicken stew. It works as a substitute for cream of whatever soup in casseroles. There are probably other uses for it that I haven't experimented with as yet.
When I stir up a batch of gravy mix, I usually quadruple the recipe and store it in jars or freezer bags. It is just one of those mixes that is nice to have on hand.
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If you add some browned, pork sausage, it's even better.
ReplyDeleteWe had a cook offshore that made biscuits every morning and S.O.S. for those that like such things.
Few things are as satisfying on a cold morning.
thank you this is great will have to try..
ReplyDeleteJess...When I make biscuits and gravy, I usually put in pork sausage that I have canned. To can it, I brown it, drain off the grease, pack it into jars and run it through my pressure canner. Comes out just like if I had browned it fresh in a frying pan. As far as biscuits go, I never seem to tire of them. That and cornbread.
ReplyDeleteMary...you're welcome. This is kind of like milk gravy or white sauce, only better. I use it often. Makes more sense for me to make the mix myself than to buy those little packets of gravy mix at the grocery. And mine is better!!!
ReplyDeleteI got hooked on biscuits and gravy living down in Fla. We cheat with packaged gravy, and pre cooked sausage, with caned Pillsbury biscuits. Still good just the same.
ReplyDeleteRob.....I don't recall ever having biscuits and gravy when I was young, but sure like them now. I tend to make them from scratch because I can make smaller quantities that won't go bad before I can eat them. And I am lucky to have the time to do it.
ReplyDeleteSounds really yummy!! Thanks for the recipe, I can see how very useful it is! I will be making this quite soon!
ReplyDeleteBlessings!
CottonLady...You are welcome. One reason I like it is because it makes a good substitute for canned cream soups. I don't always have the canned soup on hand, but I always have the ingredients for the gravy mix. Enjoy.
ReplyDeleteMe, you, tomorrow morning....we're gonna need at least a dozen biscuits and I'll bring the pork sausage. You Yankees need help in the culinary art of meat cookery. I'll also bring the cream for the gravy. Oh, and Cajun seasoning. What time should I arrive...
ReplyDeleteStephen.....I make awesome biscuits. The rest of it...not so much. Your Southern cooking beats our Scandinavian cuisine all to pieces. We are the kings and queens of bland. Lutefisk is considered a delicacy, for god's sake!
ReplyDeleteMy dogs usually get me up about dawn. I'll make the coffee!