Yikes,I'm out of flour.Can i use Bisquick to make chicken gravy?

Answer 1

If you are familiar with making a "bechamel" ( the precursor to good pan gravy) then try it using 4 fat, 4 tbl sps. jiffy/ biscuick to 2 cups stock. It works wonderfully because it actually FOAMS when it is cooked....telling you it is time to add your stock SLOWLY with a whisk.

Answer 2

Yep! It'll foam a little at first... and back down on what salt you'd normally put in the gravy, as the Bisquick's got it already.

Answer 3

No - because if the leavening ingredients, it will just be a mess.

If you have cornstarch - use 1/2 the amount that you would use for flour. Or I have heard of people using instant potatoes to thicken gravy as well. Again, use less of that than flour....

Good Luck!

Answer 4

It depends if you are not making cream gravy you can use corn starch and water.If you do it that way you will need to use chicken bouillon for flavor.But you could probably use bisquick.

Answer 5

No but you can use cornstarch.

Easy Gravy
2 Tbsp fat drippings
2 cups broth or bouillon
2 Tbsp Argo® or Kingsford’s® Corn Starch
1/4 cup cold water

Remove all but 2 tablespoons fat drippings from roasting pan. Stir in broth or boullion. Cook over medium heat, stirring to loosen browned bits. Remove from heat.
In small bowl stir corn starch and water until smooth; stir into pan. Stirring constantly, bring to a boil over medium heat and boil 1 minute.
Hope this helps..

Answer 6

Mash and beef gravy and you're talking!

Answer 7

Yes you can use bisquick or cornstarch

Answer 8

It might bubble bit from the baking soda but it will do in a pinch! Cook away!

Answer 9

do it and see if anyone notices the difference...maybe you are onto the next new thing or a secret family recipe you can pass on

Answer 10

yeah but it will impart some flavor. you can use corn starch. The sauce will look glossy but thick