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Jerky Gravy over Biscuits
A quick flour gravy studded with chopped beef jerky, spooned over warm biscuits — few ingredients, all pantry-friendly.
Ingredients
| Volume | Grams |
|---|---|
| 2 oz beef jerky, chopped small | 57 g |
| 3 tbsp vegetable oil, or unsalted butter | 37 g |
| 3 tbsp all-purpose flour | 22 g |
| 1 1/2 cups water, or low-sodium broth from a carton/powder | 340 g |
| 1/2 tsp table salt, to taste | 3 g |
| 1/4 tsp black pepper, optional | 0.6 g |
| 8 biscuits, warm — see Baking Powder Biscuits | — |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Chop the jerky into small pieces. Warm 1 tablespoon of the oil in a skillet and stir the jerky 1–2 minutes to soften and perfume the fat; scoop the jerky out and set aside.
- Add the remaining oil to the skillet. Whisk in the flour and cook 1–2 minutes, until it smells toasty (blonde roux).
- Gradually whisk in the water. Simmer, whisking, until the gravy thickens, 3–5 minutes. Stir the jerky back in; season with salt and pepper.
- Split warm biscuits and spoon the gravy over the top.
Tips
- Serve over Baking Powder Biscuits (/recipes/baking-powder-biscuits/) or Buttermilk Biscuits — bake those first so they're hot when the gravy is ready.
- Jerky and black pepper aren't on our cup chart; jerky ounces convert by weight, and flour, oil, water and salt use cited King Arthur weights.
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