GRAVY MIX FOR BISCUITS AND GRAVY RECIPES

Name: Ready Gravy Mix
Prep time: 15 min
Total time: 15 min
Yield: 3/4 cup.
Ingredients: 3 tablespoons beef or chicken bouillon granules; 3/4 cup plus 1 tablespoon all-purpose flour; 1/4 to 1/2 teaspoon pepper; ADDITIONAL INGREDIENTS (for each batch):; 4-1/2 teaspoons butter; 3/4 cup cold water

READY GRAVY MIX RECIPE: HOW TO MAKE IT - TASTE OF HOME

Ready Gravy Mix Recipe: How to Make It - Taste of Home image

This dry gravy mix keeps up to six months, so any time you yearn for chicken or beef gravy, you can stir up a portion. You'll love its just-made flavor and convenience. —Edie DeSpain, Logan, Utah

Provided by Taste of Home

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 3/4 cup.

Number Of Ingredients 6

Ingredients

3 tablespoons beef or chicken bouillon granules
3/4 cup plus 1 tablespoon all-purpose flour
1/4 to 1/2 teaspoon pepper
ADDITIONAL INGREDIENTS (for each batch):
4-1/2 teaspoons butter
3/4 cup cold water

Steps:

In a small bowl, combine the bouillon, flour and pepper. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 8 batches (1 cup total)., To prepare gravy: In a small saucepan, melt butter. Add 2 tablespoons gravy mix. Cook and stir until lightly browned, about 1 minute. Whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

DROP BISCUITS AND SAUSAGE GRAVY - THE PIONEER WOMAN

Drop Biscuits and Sausage Gravy - The Pioneer Woman image

Late Saturday afternoon, after Marlboro Man had returned home with the soccer-playing girls, and I had returned home with the soccer-playing boys, and

Provided by Ree Drummond

Categories breakfast main dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 12

Ingredients

Biscuits
3 c. All-purpose Flour
2 tbsp. Baking Powder
1/2 tsp. Salt
1 1/2 stick (3/4 Cup) Cold Butter, Cut Into Pieces
1 1/4 c. Butermilk
SAUSAGE GRAVY
1 lb. Breakfast Sausage, Hot Or Mild
1/3 c. All-purpose Flour
4 c. Whole Milk
1/2 tsp. Seasoned Salt
2 tsp. Black Pepper, More To Taste

Steps:

BISCUITSPreheat oven to 400 degrees.Add flour, baking powder, and salt to the bowl of a food processor (or a large bowl.) Add butter pieces and pulse until butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl.) While pulsing (or stirring) drizzle in the buttermilk until dough just comes together and is no longer crumbly.Drop in clumps on two baking sheets, then bake for 15-17 minutes, or until golden brown. (Optional: Brush with melted butter when biscuits first come out of the oven.)SAUSAGE GRAVYWith your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add a little more until just before the sausage looks too dry. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly. Cook the gravy, stirring frequently, until it thickens. (This may take a good 10-12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in 1/2 cup of milk or more if needed. Taste and adjust seasonings.Spoon sausage gravy over warm biscuits and serve immediately!

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