Hiya, Foodie Folks : )

In the time it's taken my Mum to call me back, I could have asked ya'll, and
gone ahead and made supper ': þ~

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?

Cheers, ya'll!

~ Tess

Tess wrote:
Hiya, Foodie Folks : )

In the time it's taken my Mum to call me back, I could have asked
ya'll, and gone ahead and made supper ': þ~

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?

Cheers, ya'll!

~ Tess

Cream yes, buttermilk, I'd think not.

Jill

On Sat, 21 Feb 2004 02:34:28 GMT, "Tess"
wrote:

In the time it's taken my Mum to call me back, I could have asked ya'll, and
gone ahead and made supper ': þ~

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?

(Too late to be of help but...) IMHO, cream would be overkill. The
meal is already heavy in fat, and cream gravy *may* make it unbearably
greasy. Buttermilk gravy *is* possible, 'though it won't taste the
same. No cans of evaporated milk or packets of dried on hand for
emergencies? If I had cream instead of milk, I'd dilute it a bit with
water. Most substitutions go the other way -- for cream, use milk +
butter or oil.

Tess wrote:

Hiya, Foodie Folks : )

In the time it's taken my Mum to call me back, I could have asked ya'll, and
gone ahead and made supper ': þ~

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. 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

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

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" wrote in message
...
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

Tess wrote:


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.

Probably has something to do with the acidity of the buttermilk. If I
had it on hand I would have used it in the biscuits, though. It works
fine for mixing those up.



Dawn

Dawn wrote:
Tess wrote:


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.

Probably has something to do with the acidity of the buttermilk. If I
had it on hand I would have used it in the biscuits, though. It works
fine for mixing those up.

Dawn

Oh yeah, buttermilk biscuits. Yum! They are okay with plain milk or even
skim milk, but non-fat buttermilk adds that extra zing! to biscuits