• @[email protected]
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    49 days ago

    This is exactly how I make gravy. I have also started making the biscuits from scratch using a flaky layers recipe I found online; it is a marginal improvement, but the gravy is still the star of the show.

    • @[email protected]
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      28 days ago

      Nice! Care to share your biscuit recipe? I’m not sure I’m ready to give up the can, but it’s on my list of things to try

      • @[email protected]
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        38 days ago

        I saved it to Pocket, which is apparently shut down now, so I am waiting for them to send me my exported list. I will share the recipe if they ever send my exported list, but a few key points are below.

        You have to cut the butter into the dry ingredients to make pea sized bits, some people use a food processor but I do it old fashioned with a pastry blender. Then add the wet ingredients, mix, and do a few rounds of rolling and folding and use a small cup or round cutter to cut them out.

        https://shop.kingarthurbaking.com/items/perfect-pie-blender

        • @[email protected]
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          18 days ago

          Thanks! Though I worry this is immediately out of my wheelhouse haha. I may stick to the can, for simplicity sake. We’ll see

          • @[email protected]
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            28 days ago

            It sounds harder than it is, with a bit of practice it’s quick and easy. It is also a good intro to other layered pastry that is more difficult like pie crusts.