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Biscuits & gravy. Need to find a way to adapt so it's non-dairy. (wondering if hemp milk would work?)
Same way I make Sausage and Gravy, but good tips: If gravy becomes too thick, simply add more milk. If gravy is too thin, just continue cooking until thickened - do NOT add more flour or you will have flour-tasting gravy! Variation: For a cajun twist on traditional biscuits and gravy, replace the pork sausage with sliced chicken, andouille sausage (I like to use "Amy's"). This gives the dish a really nice spiciness.