Shortcut Friday night Biscuits. BIG news and Amy joins us in the kitchen

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White Milk Gravy
1/2 CUP SELF-RISING FLOUR IN SIFTER
1/4 CUP SHORTENING or SALTED BUTTER
1 TSP. SALT
1/2 TSP. PEPPER
3 CUPS SKIM MILK OR 2% MILK
Use a 10” cast iron skillet or 12” standard skillet. Melt
shortening in bottom of skillet on medium heat. Turn heat
up to high after melted. Quickly sift flour into melted
shortening. Use a wire whisk and blend shortening and flour well. Add salt and pepper. Let flour mixture turn to a
light brown.Once brown, add milk. Stir constantly making sure to scrape bottom and sides of skillet. Whisking well
prevents lumps. Once gravy gets hot enough to boil, it will thicken. Pour into serving dish.
Tammy’s Tip: For a thinner gravy, just add milk and whisk.
Option: For a butter gravy, substitute shortening with real
butter. This is my daughter’s favorite gravy, but I was
raised on shortening gravy. Try them both!
Summer Supper: Serve over biscuits with sliced
cantaloupe. “Family Favorite”

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We are Chris & Tammy Nichols and we are sharing our love for Southern cooking, passed down through generations and seasoned with a whole lot of love. Come sit at our table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bring back memories. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your kitchen tools and get ready to cook up some memories with Collard Valley Cooks!

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Видео Shortcut Friday night Biscuits. BIG news and Amy joins us in the kitchen канала Collard Valley Cooks