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Peter A

In article >,
says...
> My last attempt at Biscuits & Gravy was another disaster.
> I'm getting tired of eating flour paste.
> I saved 3 T of bacon drippings for my base and very slowly added no more
> than 2 T of flour. Then the milk... still got the paste (and not that smooth
> either). I can't believe I'm such a dork I can't make a simple Beschamel
> sauce.
>
>

Foolproof, I think:

Put 1/2 lb of bulk sausage (Jimmy Deans, Neese, etc) and 1/4c minced
onion in a 10 inch non-stick skillet. Put over medium heat and stir,
breaking up the sausage into small bits, until the sausage is cooked.

Sprinkle 3 TB of flour over the mixture and stir continuously for 2-3
minutes to incorporate and cook the flour.

Add 1-1/2c of warm milk and stir. Add a lot of ground black pepper. Stir
until the mixture bubbles and thickens. Taste and add salt if needed.
Add more warm milk if the mixture is too thick. Simmer a few minutes to
meld the flavors.

--
Peter Aitken