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[–] 4 points 1 year ago (5 children)

This is exactly how I make gravy. I have also started making the biscuits from scratch using a flaky layers recipe I found online; it is a marginal improvement, but the gravy is still the star of the show.

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  • [–] 2 points 1 year ago (4 children)

    Nice! Care to share your biscuit recipe? I'm not sure I'm ready to give up the can, but it's on my list of things to try

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  • [–] 3 points 1 year ago (3 children)

    I saved it to Pocket, which is apparently shut down now, so I am waiting for them to send me my exported list. I will share the recipe if they ever send my exported list, but a few key points are below.

    You have to cut the butter into the dry ingredients to make pea sized bits, some people use a food processor but I do it old fashioned with a pastry blender. Then add the wet ingredients, mix, and do a few rounds of rolling and folding and use a small cup or round cutter to cut them out.

    https://shop.kingarthurbaking.com/items/perfect-pie-blender

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  • [–] 1 point 1 year ago (2 children)

    Thanks! Though I worry this is immediately out of my wheelhouse haha. I may stick to the can, for simplicity sake. We'll see

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