I make gravy for potatoes/rice using bouillon cubes, but IDK what to put over my biscuits!

Any suggestions? (preferably on cheaper side so can eat it on the regular)

  • @[email protected]English
    5•5 months ago

    classic sawmill gravy was based off béchamel but using cheap items with food shortages after the Revolutionary War – I think it should be relatively straight forward to adapt …

    • start with a roux from flour and oil (coconut oil, light olive oil, avocado oil)
    • thicken with plant milk (almond milk, oat milk)
    • flavor with black pepper (maybe a hint of liquid smoke)
    • season to taste with salt (or mushroom seasoning (Asian grocery, Trader Joe’s) or Vegemite)
    • @ChonkyOwlbearEnglish
      5•5 months ago

      Crush up some dried porcini mushrooms and add it to the gravy. Maximum savoriness.

    • nocturneEnglish
      2•5 months ago

      Similar to what I do, but I made a jar of sausage seasoning. Basically a bunch of herbs and spices that would go into breakfast sausage. I add some of the seasoning to the gravy, a little brown sugar, and liquid smoke.