Thanks, ya'll : )
I went ahead and made it with mixed-up powdered milk, and it was pretty darned good, if I do say so.
The official word from the aforementioned Mum was that
a. No, you couldn't use buttermilk. I don't know why, sounds like it might work, but she said
not to do it.
b. Yes, cream would have worked, but she said it would actually be better if I'd diluted the cream
by about half. ( It was heavy whipping cream, too ).
c. I could have just used water. That doesn't sound very good, but her gravy was always great : )
Did you know ... ( it's a little - known fact ), that if you're out of sour cream for your baked
potato, you can pour a little buttermilk on it instead? It's really quite good : )
Happy eating ~
~ Tess
"jmcquown" <
[email protected]> wrote in message
news:[email protected]...
> Dawn wrote:
> > Tess wrote:
> >
> >> Hiya, Foodie Folks : )
> >>
> >> I'm making some bacon, biscuits, and, hopefully, sawmill gravy tonight. My recipe calls for 2
> >> cups milk. I'm out. Can I use buttermilk, or even cream?
> >>
> >
> > Probably too late but, yes, cream works, but you want to use it in equal parts with water
> > otherwise it's just too thick.
>
> Agreed, I just didn't think about thinning the cream when I replied that cream would work. Some
> things you do by rote and expect others will know
>
> Heck, even just
> > water will work if you haven't got milk, but then you're looking at more of a brown gravy. I've
> > used all combinations of milk, cream, and water at some point, depending on how much of each I
> > have left in the fridge before I go shopping on Saturday morning.
> >
> >
> > Dawn
>
> I was out this morning getting my hair cut and stopped at the store down
the
> street where they serve up a 'country breakfast'; they were getting ready
to
> put out lunch. So I bought up all the cream (sausage, not sawmill) gravy they had and am setting
> it aside for when I make biscuits tomorrow.
>
> Jill
