Biscuits, Gravy, and Apple Butter

Last night my wonderful mother made apple butter.  It turned out absolutely perfectly, and we canned 12 pints (and saved one to eat fresh).  For lunch today I made biscuits and tuna gravy, and have to say that the biscuit recipe turned out the best I've ever made. I think I've got it figured out!  Here's what I did:

Biscuits
(top 8 free)
2 cups Bob's Red Mill gf flour blend (or any gf flour blend)
1 Tbsp. baking powder
1/4 tsp. salt
1/3 cup corn oil (or any safe oil)
1 cup almond milk (or any milk of choice)

Preheat oven to 350 degrees. Grease a baking sheet with a safe oil.   In a mixing bowl, combine dry ingredients.  Stir in oil and milk until just combined.  Drop by rounded spoonfuls onto prepared sheet.  Bake 15-17 minutes or until a toothpick inserted in center comes out clean.  These don't brown much, but they are very light and flaky.

Tuna Gravy

Pour about 1/4 cup of safe oil (I use corn oil) in a deep skillet.  Saute 1/2 of a chopped onion until it just softens.  Whisk in 3 cans of un drained tuna, flour, and broth (I use homemade turkey broth) until thick and bubbly and the consistency you like.  Cook for about 5 minutes over medium heat.  Serve over biscuits.  Yum!

Apple Butter
(makes about 3 pints)  (from "Ball's Blue Book of preserving")

 4 lbs of apples (about 16 medium)
4 cups of sugar (we used about 1/3 less than called for)
1 Tbsp. cinnamon
1/2 tsp. ground cloves

To prepare pulp:  Wash apples.  Core, peel and quarter apples.  Combine apples with 2 cups of water in a large sauce pot.  Simmer until apples are soft.  Puree using a food processor or food mill, being careful not to liquefy (we used a food mill).  Measure 2 quarts of apple pulp.
To make butter:   Combine apple pulp, sugar (4ish cups per 2 quarts of apple pulp), cinnamon, and cloves in a large sauce pot.  Cook slowly until thick enough to round up on a spoon.  As mixture thickens, stir frequently to prevent sticking.  Ladle hot butter into hot jars, just to bottom of rings.  Remove air bubbles.  Adjust two-piece caps.  Process 10 minutes in a boiling-water canner.

Boiling water canning:  Place jars in a large stockpot.  Cover jars with water to 1 inch over tops of jars.  Bring to a boil.  Once boiling, process for specified amount of time.   Let cool before removing from water.