This particular morning's version did not go so well... For the biscuits, I had run out of my normal flours, so I just used what I had on hand, which meant a small amount of sweet rice & mostly brown rice flour. Not much in the way of binding agents, so they were extremely crumbly and a bit grainy. Not inedible, but certainly not the best I've ever made. But when doused completely in gravy, you didn't notice it too much.
Creamed Tuna & Biscuits
Ingredients:
For the Gravy*-
3 Tbsp butter
4 Tbsp flour [I've been using the sweet rice flour to make it gluten-free, and it works quite well]
1/4 tsp salt [a couple grinds on the salt grinder, to taste]
1/4 tsp pepper [a couple grinds on the pepper grinder, to taste]
1-2 dashes of onion powder [optional, but gives it a nice flavour]
1 c. milk [I use 1 can of evaporated milk here]
For the Biscuits-
2 c. flour [I've done it with Spelt/ Kamut, & it works quite well. A suitable cup for cup gluten-free flour mix would work too.]\
2 tsp sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/3 c. shortening or oil [can also use coconut oil for a slightly sweeter biscuit]
2/3 c. buttermilk
~OR~ (if you don't have buttermilk on hand)
2 c. flour
3 tsp baking powder
1 tsp salt
1/4 c shortening or oil [same note as above]
3/4 c milk
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| Samuel enjoying his first taste |
Directions:
For the Biscuits-
Preheat oven to 450 degrees. Mix dry ingredients. Cut in shortening thoroughly, until it looks like meal. Stir in buttermilk (milk) and knead dough on a lightly floured surface, adding more flour until dough is soft and puffy and not sticky. Knead lightly for 30 seconds. Roll out to 1/2 inch thickness & cut with a round cookie cutter or floured glass. Place on ungreased cookie sheet & bake 10-12 minutes or until golden brown. [Alternately, if you're not feeling up to rolling/ cutting, you can also just make these into drop biscuits, just plopping them on the pan in approximately golf ball sized balls (slightly bigger than you would cookie balls) or scoops]
For the Gravy-
Melt butter in pan over low to medium- low heat. Sprinkle in flour, blending into the butter until all the flour is coated and bubbly. Using a wire whisk to prevent lumps, slowly blend in milk. Cook just until smooth and thickened to your desired thickness. Makes slightly over 1 cup of gravy (so if you're feeding more than 2 adults, you'll probably want to double the recipe). Flake tuna with a fork into the gravy, and stir to incorporate. Serve over biscuits or toast.
*You can make your sauce thicker or thinner depending on the butter-to-flour ratio. See chart below for different thickness ratios. (Salt remains 1/4 tsp or to taste, and liquid is 1 cup.) This is a standard white sauce that can be used in a myriad of applications throughout your cooking repertoire. "Medium-thick" is comparable to undiluted condensed soup, and makes about the same amount as a 10 oz can. You can use milk, stock or a combination depending on your recipe, and you can flavour it by adding other things to it, for example: cheese sauce- add 1/2 c. grated cheese & 1/4 tsp dry mustard; tomato sauce- use tomato juice as liquid, add dash of garlic salt, onion salt, basil, and oregano; mushroom sauce- saute 1/4 c. chopped mushrooms and 1 Tbsp finely chopped onion in butter before adding flour; celery sauce- saute 1/2 c. chopped celery and 1 Tbsp finely chopped onion in butter before adding flour; chicken sauce- use chicken broth or bouillon as half the liquid, add 1/4 tsp poultry seasoning or sage, and diced cooked chicken if available.
Thin: 1 Tbsp. butter, 1 Tbsp flour
Medium: 2 Tbsp butter, 2 Tbsp flour
Medium-Thick: 3 Tbsp butter, 3 Tbsp flour
Thick: 4 Tbsp butter, 4 Tbsp flour
**For this recipe, I like mine really thick, and a bit lumpy, so I add more flour than butter, and don't always use a whisk to blend it.
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