Making American white gravy and biscuits (scones)

Cooking at home, making American white gravy either with or without meat, either with or without pork. There’s a lot of variations you could do just please darken your flour by frying it in the oil and add salt and pepper. #food #biscuitsandgravy

Somebody asked me how to make gravy. So, this is gravy. I have my pot. Um, and you can just use a skillet, but this is what I have cuz my skillet is currently dirty. So, start with your pot. Put your heat on like medium high. Mine’s on seven. Have to have some type of beef. This is beef lunch meat. I am dicing with my dicer. And since it doesn’t have a lot of grease, if you do turkey sausage, I would advise to use oil, just regular vegetable oil. If you do regular sausage or bacon, you’re just going to fry it in here and leave the grease. We are a no pork household, so I’m going to put in some vegetable oil to heat up. Put a couple of tablespoons of vegetable oil in the pot. I’m going to let that heat up while I chop up the rest of my beef. Up a little bit. I’m going to start by putting in some of my beef. You’re just going to fry it till it’s brown. And you want your oil to taste like it. So, you have to fry whatever meat you’re using until it’s a little bit brown. All of my chiffed up beef in the pan. And I’m going to put my little stuff here in the dishwasher. Want to make sure to stir this. Don’t let your meat burn. You just want it to brown. So, I’m going to let that cook on one side for like 2 to 3 minutes and then we’ll check back in. What you’re gonna need while you’re waiting, you’re gonna need black pepper. And you’re gonna need salt. And you’re also going to need milk. Also going to need flour. Been a few minutes. Um, this is all I have. So, I have to do what I have to do. So, out comes the meat. Leave the grease. Take out all the meat. Cut out most of my meat. And I’ve left the the grease. Oh man, this stinks. You’re going to need a whisk. And I don’t have one with a coating on it. Let me look some more. Hold on. A whisk with a coating on it. So, I’m going to use this meat masher. Meat masher spatula. Okay. Don’t use a regular spoon. And if you have a coated pan. Now, what you’re going to do with your hot oil greasy. I’m going to turn it down a little bit. I turned it up to eight. I turn it back down to seven. Okay. So, we’re going to just take spoonfuls of flour and put in there to lay it. And you want to shake it over. Let it fry. Shake it over. You want to let it fry and soak up that grease. And my stove is cooking, so we’re just going to cook it. Okay. and let it let it soak up that grease and cook. Now, this would be a whisk if it was normal life, but I don’t have one. So, see, we have no lumps. So, I’m going to add more flour and let that flour cook. Just like that. No, you don’t want any lumps. You just add spoonfuls of flour and you let it cook in your grease. As my biscuits are done, I’m just going to turn that off. And so you just stir. So if you had a whisk, use your whisk. But I do not have Oh, see we got a little bit of So we’re getting to where the flour is thickening the grease. So you want to get that to where it is going to turn. You want a little bit darker. So I’m going to wait till this gravy gets darker. Adding another spoonful of flour. You want to shake it all out and make sure it’s whisked into your oil. You don’t want lumps. I do not have a whisk, so I’m using what I can use. And that’s okay. You don’t want any flour dusty particles. So, I’m going to flip my pan again and get all this on here coated. So, I don’t have a whisk. I’m making do with what I got. Maybe I’m going to probably add one more spoon of flour cuz see how it’s getting dark? That’s a good gravy. So, I’m going to add one more spoon of flour. Whisk it in. We went ahead and added two more spoonfuls of flour. So, now we’re going to add salt. And this is where your flavor comes from. So, if you got bad flavor, salt and black pepper, whatever you feel, but not too hot. Sometimes you get too much black pepper. Okay, that might be too much for me, but we’re going to give it a shot. Milk. Add your milk slowly. And you want to stir. And you don’t want lumps. So, stir, stir, stir. Keeping lumps. Now, I got to add more milk. I got to stir and keep adding adding milk. So, I don’t want it to get lumps. The trick is slow and steady with the milk and keep stirring, no lumps. See how bad it was looking? And now we’re slow and steady with no lumps. And you can make it as thicker as thin as you want. Make sure you add salt and pepper. That’s going to help your taste. And I’m going to go ahead and add this meat back in there. I’ve got to get back to work. Milk I used that was a whole new gallon. And there it is. Look at it. If you want it thinner, add more milk. But I have to go back. So, y’all have a good day.