Biscuits and Gravy Recipe?

[agdzo020]

I've been a CL subscriber since the mid 1990's. I remember in one of the magazines a recipe for a lightened biscuits and gravy. Since my husband is southern I thought this would be a great thing to make for him, especially after I was fed the "real thing". However, I can't find the recipe now in any of the yearly cookbooks. Can anyone help me find this recipe?

[sneezles]

I couldn't seem to find it either but did find the recipe for Pepper-Cream Gravy that is part of another recipe:

Pepper-Cream Gravy

1 tablespoon butter or stick margarine
2 tablespoons all-purpose flour
1 cup 1% low-fat milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 tablespoons chopped fresh chives

To prepare gravy, melt 1 tablespoon butter in a saucepan over medium heat. Add flour, and cook for 1 minute, stirring constantly. Gradually add 1 cup milk, 1/2 teaspoon pepper, and 1/4 teaspoon salt; stir with a whisk. Bring to a boil; stir constantly. Reduce heat, and cook 5 minutes, stirring occasionally.

And there's these biscuits:

Drop Biscuits

The dough for these biscuits is dropped into muffin tins instead of onto a baking sheet, but their final shape is still free-form like that of traditional drop biscuits.

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup chilled butter or stick margerine, cut into small pieces
1 cup fat-free milk
Cooking spray

Preheat oven to 450º.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk; stir just until moist.

Spoon the batter into 12 muffin cups coated with cooking spray. Bake at 450° for 12 minutes or until golden. Remove biscuits from pan immediately, and place on a wire rack.



Yield: 1 dozen (serving size: 1 biscuit)

NUTRITION PER SERVING
CALORIES 119 (31% from fat); FAT 4.1g (sat 2.5g, mono 1.1g, poly 0.2g); PROTEIN 2.9g; CARB 17.6g; FIBER 0.6g; CHOL 11mg; IRON 1.1mg; SODIUM 270mg; CALC 97mg;

Cooking Light, OCTOBER 1999


Or these:

Angel Biscuits

My husband and I love biscuits but were tired of the canned variety. Then a lady at church gave us this recipe. The dough will keep for several weeks in the refrigerator. It's handy to have on hand for company. Everyone I have shared this recipe with thinks the biscuits are great.

1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (105° to 115°)
5 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable shortening
2 cups low-fat buttermilk
Cooking spray
1 tablespoon stick margarine or butter, melted

Dissolve yeast in warm water in a small bowl; let stand 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and buttermilk; stir just until moist. Cover and chill 1 hour.

Preheat oven to 450°.

Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Brush melted margarine over biscuit tops. Bake at 450° for 13 minutes or until golden.

Yield: 2 dozen (serving size: 1 biscuit)

NUTRITION PER SERVING
CALORIES 150 (28% from fat); FAT 4.6g (sat 1.2g, mono 1.5g, poly 1.3g); PROTEIN 3.6g; CARB 23.1g; FIBER 0.8g; CHOL 0.0mg; IRON 1.3mg; SODIUM 183mg; CALC 41mg;

Cooking Light, OCTOBER 1998

[SPITFIRE]

My DH adores this sausage gravy recipe from Alton Brown. Plus it's supereasy to put together. I use skim milk and Jimmy Dean Sage Sausage with good results.

Try it, you won't be disappointed!

Sawmill Gravy

Yield: 2 1/2 cups gravy.

1 pound bulk breakfast sausage
1/4 cup flour
2 cups milk
Salt and pepper to taste

Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.