Biscuit gravy
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Biscuit gravy
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Last updated 6/12/2012 1:08:46 AM. Recipe ID 35410. Report a problem with this recipe.
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      Title: Biscuit gravy
 Categories: Digest, Oct., Fatfree
      Yield: 1 Servings
 
      4 tb Flour
    3/4 c  Water
      2 c  Skim milk or milk
           Substitute
  1 1/2 ts Fresh sage, crumbled finely

MMMMM-----------------------------OR----------------------------------
      1 ts Ground sage
    1/8 ts Cayenne pepper
    1/2 ts Tobasco sauce
    1/4 ts Salt
    1/2 ts Fresh ground black pepper
 
  Mix flour and water until smooth and no lumps. Put into medium sauce
  pan, and heat over medium-high heat until the mixture boils. Reduce
  heat, stirring constanly, and boil for 4 - 5 minutes. Mixture should
  be very think and blubbery. Add milk and stir until the mixture is
  smooth again. Add spices, and return to boil, cooking until it has
  the consistancy of thick gravy.
  
  Serve over split baking powder biscuits, with fruit (whole-berry
  cranberry sauce was *great* with this dish!), grits, red beans &
  rice, toast & jam, etc.
  
  Makes enough for about 4 biscuits.
  
  Posted by Posted by wallis@oxygen.aps1.anl.gov (David Wallis) to the
  Fatfree Digest [Volume 11 Issue 25], Oct. 25, 1994. FATFREE Recipe
  collections 




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Recipe ID 35410 (Apr 03, 2005)

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