Biscuits and Gravy

Hey All,

I just got finished making sausage rolls using my biscuit recipe above....... And it hit me! For 2 cups of flour you use 3/4 cup of buttermilk. I am so used to making 4 cup batches I didn't reduce the buttermilk as I should have.

I am so sorry if I messed anyone up. Speechpeach... especially you, I should have noticed after you called me on it.

To make the sausage rolls:

Use the above recipe for biscuits. Turn all the dough at once onto a well floured board and PAT it out with your hands, very gently, until the dough is 3/4 inch thick. Take 1/2 pound of sausage and spread it as best you can a pinch at a time all over the surface of the dough.
Roll up the dough/sausage like it was a jelly roll cake. Wrap in Saran Wrap (yeah, the rolling up and wrapping is tricky) and place in the freezer for about 3 hours. Take out and slice it 3/4 inch thick slices and bake at 350* for about 20 minutes or until it is light brown on top. BTW, you will need to leave about 1 1/2 inch between each slice as they spread a lot.
You can double or even triple the recipe and re-freeze the slices for later, that is what I always do.

Kids love these things and they dont last long around here. Every time my kids have friends over for the night they eat 'em up!

I love biscuits and gravy. Of course, home cooking is the best, but I've always have pretty good luck with biscuits and gravy no matter where I find them. The key to me is the thicker the gravy the better.

Breakfast, lunch, even for dinner once in a while... Good stuff anytime.

Redskin204

Since my husband is from the South I learned how to make this. It is sooooo tasty! I also learned how to make hot dog gravy for him (one of his favorites) served over white bread.

quote:

Originally posted by Pogo
To make the sausage rolls:

Oooh! What a great idea! We'll have to try this. Do you usually serve them with a gravy or on their own?

Jennie

use Jeff Smiths recipe!!! You can't go wrong, rest in peace Jeff

Hello everyone:
this is big jim in ca. You are talking about my favorite food. B/G
I have read all these e-mails and come to the conclusion that all
these canned and frozen biscuits are good for is to throw at a dog
passing by the front of your yard. the homemade biscuits and gravy
are so easy to make and once you get use to making them homemade you
will see that it dosen`t take as much time as you first thought.
God put us on this earth to enjoy the simplar things in life and
B/G is one of them. god bless keep you all....Big Jim
(I live to eat and I eat to live.)

Jennie,

Sorry I am just now seeing your post.
You can eat them however you like them best. We like them hot out of the oven with sourwood honey drizzled on them.

Does anyone in the Indy area know if Kolics Kitchen on the west side still around?? They used to have killer Biscuits and Gravy!

quote:

Originally posted by jaegerdog

use Jeff Smiths recipe!!! You can't go wrong, rest in peace Jeff

I sure do miss him, and his trademark "I bid you peace."

I love biscuits and gravy! If I go out for breakfast, that's usually what I get. It's cheap, filling and good!

a FEW YEARS AGO THE FAMILY WANTED A CHEAP PLACE TO HAVE BREAKFAST BEFORE WER WENT TO bROOKFIELD ZOO NEAR cHICAGO.(I hate when I hit the cap key)WE didn't know what part of the world we were in. we found a place named something like "Hobos" I knew it was not going to be cheap when the lowest priced car in the parking lot was a Benz ( excluding my 78 Celebrity S/W.) Guess what they used for biskets and gravy? LINK sausage! I'll bet they had never been near any self respecting Truck Stop. Not bad but it took all my money.

Whenever I visit a Bob Evans restaurant, I always have some biscuits and gravy. Usually it's a side dish served alongside bacon and eggs. They're good, but I'm not sure what everyone else thinks of the quality of Bob Evans restaurants.

I like biscuits and gravy, but I prefer chicken gravy instead of sausage...whenever I fix fried chicken I make a batch of biscuits and fix gravy with the pan drippings.
Making biscuits is quick and easy, in fact I often bake a batch when we are in need of a fast snack.

I have to reccomend Pillsbury Frozen Biscuits myself!I do make a pretty good biscuit myself,but for convience I choose Pillsbury.You can get them at Sams Club cheap.

groan... I love biscuits and gravy!!!!

I always ate biscuits and gravy while I lived in Fl and got them so cheap never had to make them myself. Came to MA for a visit went to a Bickford's for breakfast seen it on the menu stated as suasage biscuits and gravy and ordered it.
Got some OK biscuits but the gravy had us laughing at the table,. It was a glazy brown gravy with mushrooms, onions and peppers with link sausage on the side. This was served at 7:00am. I could not let it go and told the waitress that this was not sausage gravy and biscuits as the menu stated she got miffed and got the cook who came out and told me that he didn't care where I was from but up here in New England this is how everyone likes the biscuits and gravy. Needless to say I didn't eat it.

I have since made my own:
I use Jiffy or Bisquick mix according to pkg. I don't roll or drop. Instead a mold them like I would a burger then bake, always good.
For the gravy I fry up bulk sausage and leave the drippings and pieces in the pan and mix with a little butter, flour and milk untill I have the consistancy I want then I add sausage back to pan and season with Ms. Dash and s&p as needed. I get raves every time. Quick and easy

I use a package of jimmydean spicey brkfast sausage crumbled and browned, a couple spoons full of flour to the resulting grease and make a blonde ruex add a couple cups of milk and stir till thickened, a little salt and lots of redpepper, then return the sausage.. Although biscuts are easy to make some of the frozen ones are rather good and theres no cleanup.. I often make a large batch of sausage gravy and refrigerate it, pop a couple biscuts in the oven a cup or 2 of gravy in the nuker and in 10 minutes brkfst/brunch/2am snack is ready

Blohatchii and Dreamzpainter.. great recipes... gonna try them. I was at this place this morning called the Studio diner (heres the link, maybe it's a RoadFood place for people that like movies).... the Biscuits and Gravy are $6.95 and didn't include anything else.

Oh, now I'm going to have to stop at the store on my way home!!!

Re: sausage rolls...I make them with frozen puff pastry for fancy appetizers or tea parties

Re; Popeyes biscuits...the places near me taste fishy...there is some cross-contamination from the fried fish somehow.

Hello All,
I like to make a thick gravy, just flour, milk, salt and pepper, and chipped beef. I spread it over white bread, then add more pepper. It looks pretty gray and isn't a fountain of flavour, but it hits the spot and reminds me of my childhood.
Take care,
Fieldthistle

Chip beef and gravy reminds me of my basic training at Lackland AFB in San Antonio. They had it every morning and I ate it every morning for eight weeks. I made my self a vow at the time that I would never try it again but I was wrong. I still enjoy it and I buy Stoffers frozen chip beef and gravy to this day.

Paul E. Smith
Knoxville, TN

Found a place called Brothers Restaurant (Waring Road of I-8 in San Diego) this morning. Took my mother and wife there for breakfast. The place is about 35 years old and looks it. Has a breakfast counter with those bolted in place stools. No booths, just formica covered tables and metal chairs with vinyl seats and backs. The Biscuits and Gravy came with four biscuits covered with sausage gravy, three eggs, two slices of bacon and two sausage links and hash brown potatoes for $6.95. I heard some people have been coming there every day for over 10 years. The food was good and reasonable… all three of us left only $23.00 (including tip) poorer and skipped lunch.

McDonalds tried biscuits and gravy a few years ago, chit was nasty.

Oh my, I love biscuits and gravy! Gravy was my first food, eaten off my mamaws fingers when milk just wasn't good enough for me.

I don't like sausage in mine but do love tomato gravy. If I have to have just biscuits, it's muscadine jelly, pear preserves or blueberry jam. Or my all time favorite, sorghum syrup and butter!

And my poor husband would pure faint away if I opened a can of biscuits, even though I like em sometimes.

As for Sister Schubert's, Amen! Those orange rolls are soo good!

Being from the northeast, and having lived with a bowl of cereal for breakfast for the better part of my life, I have had B&G on only two occasions when I lived in Chicago. Once while visiting a girlfriend's relatives in Normal, Illinois, and once when her brother came to visit us in Chicago. I don't remember the place in Normal, but it may very well have been Bob Evans. In Chicago, we ate at Ann Sathers on Belmont.

I must say I enjoyed both meals, but I find the whole thing very heavy eating that early in the day. Gravy for breakfast is virtually unheard of in Central New York where I grew up and now reside.

Having said that, I have enjoyed reading these posts, and am considering making it home made. I can make my own sausage with the help og Bruce Aidell's cookbook, or trip up to Syracuse for some Liehs, and Steigerwald's, and we have a great recipe for cream biscuits....HHHMMMMMM....

I fell in love with biscuits and gravy on my trip to NY during the summer. The Hampton Inn hotel I was staying at offered them for breakfast one morning. Loved them!

That's funny about biscuits and gravy seeming too heavy. My family ran a dairy farm from the 40's - 70's in west TX and it was common practice for "the men" to eat their big meals in the morning and at "dinner-time" (aka lunch-time) for energy (and before it was just too hot to eat), and biscuits and gravy were a staple for breakfast. "Supper" was usually light - leftovers from "dinner" most of the time.

It's also funny to think of anyone discovering biscuits and gravy in the Hamptons! For some reason that cracks me up - the world gets smaller by the day - soon none of us will have any "regional" items at all to point to as "ours."

Just a thought for those who enjoy bisquits and gravy. I have purchased Libby's sausage and gravy in the can at Walmarts for some time and my family has enjoyed it very much. For a canned product it is very good. I usually add some pepper to zip it up a notch and serve it with Mamaw Smiths home made drop bisquits.

Paul E. Smith
Knoxville, TN

I really don't want to talk too much about sausage gravy and biscuits because they're really good at Bob Evans, and sometimes the food is brought quickly, and it is a chain.

::snort:: You might, someday, be forgiven.

Mr Hoffman,

I have learned (after much practice) that it IS possible to eat B & G as one departs from the DQ drive-up window ! How's that for heresy?

P S, Get a spare Sausage Biscuit to break up into the mess

I didn't know Dairy Queens were open for breakfast. The ones around here aren't -- I don't think.

Our's (Corydon, Indiana) is a 24 hour a day operation. B&G at 4 am is really a great breakfast !

I have to laugh about this thread. I was raised in the south and my mother was from east Tn. She made freah biscuits at least once a day and usually twice.

Pillsbury biscuits take twenty minutes to bake and granted there is no mess but then there is little mess if biscuits are made often. My biscuits come out of the oven five minutes before the Pillsbury frozen ones and everything is cleaned up and waiting for tommorrow by then.

Please don't ask for a recipe as I have never measured anythting while making biscuits. Mama didn't teach it to me that way. Southern flour is the preferred brand in the Carolinas w/ buttermilk not fresh milk as the liquid.

Never, never, never order biscuits and gravy at an IHOP in Minneapolis. What was I thinking ordering this in the north!

There is a fantastic hole in the wall restaurant in Wichita called the Breakfast Club that has the absolute best biscuits and gravy.

Sausage out of a can! Uck! Can't beat good old milk gravy or redeye gravy. My granny use to make chocolate gravy too, though I have never made it. My dad's favorite was SOS. I have bought the Stoffer's brand of SOS but found it to be too salty. I make homemade gravy every Sunday. I use the pan drippings from frying sausage and then add flour and brown the flour then pour in milk and S&P, then let it boil until it thickens. Works everytime this way.

SassyGritsAL,

My mamaw makes the best chocolate gravy ever. Haven't thought of that in years! Thanks so much, now I gotta go act all sweet and pretty so mamaw will make me some

Gonna grab her 4 layer orange cake and Lane cake recipes while I'm there too. Will make sure to eat first though lol

For world class bisquits and gravy you can't beat Sweety Pies in Placerville,calif.
If your ever in the area don't miss it. You'll thank me a MILLION !!!

Lower Alabama checkin' in....I've found that Wal Mart's frozen biscuits 20 for $2.95 are great for B/G..or jam...or butter and ribbon cane syrup, which you can still get at roadside stands around here....I usually make sausage gravy, but every once in a while I'll make a skillet of tomato gravy....got a recipe from a seasoned lady from Chunchula AL....this was definitely for someone who's gonna do some hard work after breakfast...it is very filling....I agree with the boardies that said Cracker Barrel makes terrible B/G..no flavor, miniscule bits of sausage and sorta runny...yuk...

I made biscuits and gravy at home this morning for the first time in years. I used the regular old Pillsbury non-Grands biscuits (what I had the first time with biscuits & gravy). And I must have cooked up a 1/2 lb. of thick sliced-bacon. Made the gravy. And then dined like I haven't in a long time.

It was wonderful!!

quote:

Originally posted by V960

I have to laugh about this thread. I was raised in the south and my mother was from east Tn. She made freah biscuits at least once a day and usually twice.

Pillsbury biscuits take twenty minutes to bake and granted there is no mess but then there is little mess if biscuits are made often. My biscuits come out of the oven five minutes before the Pillsbury frozen ones and everything is cleaned up and waiting for tommorrow by then.

Please don't ask for a recipe as I have never measured anythting while making biscuits. Mama didn't teach it to me that way. Southern flour is the preferred brand in the Carolinas w/ buttermilk not fresh milk as the liquid.

When I would visit my Aunt on the farm in Virginia, she made scratch biscuits for every meal.Morning, noon and night!
Fresh ones everytime, since there was no such thing as leftovers when we got finished...

quote:

Originally posted by blohatchii

I always ate biscuits and gravy while I lived in Fl and got them so cheap never had to make them myself. Came to MA for a visit went to a Bickford's for breakfast seen it on the menu stated as suasage biscuits and gravy and ordered it.
Got some OK biscuits but the gravy had us laughing at the table,. It was a glazy brown gravy with mushrooms, onions and peppers with link sausage on the side. This was served at 7:00am. I could not let it go and told the waitress that this was not sausage gravy and biscuits as the menu stated she got miffed and got the cook who came out and told me that he didn't care where I was from but up here in New England this is how everyone likes the biscuits and gravy. Needless to say I didn't eat it.

I have since made my own:
I use Jiffy or Bisquick mix according to pkg. I don't roll or drop. Instead a mold them like I would a burger then bake, always good.
For the gravy I fry up bulk sausage and leave the drippings and pieces in the pan and mix with a little butter, flour and milk untill I have the consistancy I want then I add sausage back to pan and season with Ms. Dash and s&p as needed. I get raves every time. Quick and easy

LOL.. dont try ordering grits, then they will really laugh.. I tried when I moved from FL to MA, and was almost booted out of town.. Had to have some shipped in!
However, Dennys here in Portland, Maine, has them on the menu..
go Figure...

quote:

Originally posted by roossy90

quote:

Originally posted by V960

I have to laugh about this thread. I was raised in the south and my mother was from east Tn. She made freah biscuits at least once a day and usually twice.

Pillsbury biscuits take twenty minutes to bake and granted there is no mess but then there is little mess if biscuits are made often. My biscuits come out of the oven five minutes before the Pillsbury frozen ones and everything is cleaned up and waiting for tommorrow by then.

Please don't ask for a recipe as I have never measured anythting while making biscuits. Mama didn't teach it to me that way. Southern flour is the preferred brand in the Carolinas w/ buttermilk not fresh milk as the liquid.

When I would visit my Aunt on the farm in Virginia, she made scratch biscuits for every meal.Morning, noon and night!
Fresh ones everytime, since there was no such thing as leftovers when we got finished...

UM HHHHUUUUHHHHHH. Got some mustard for them biscuits? What about some french fried pertaters?

--Carl--

There is nothing more satisfying in the morning as the smell and anticipation of fresh baked buttermilk bicuits with a skillet of sausage gravy standing by waiting to help. I'm originally from the south (Tenn.) but was raised in Cincinnati's west side, where not less than a few hill folk have settled. B&G was never a problem. As I got older and traveled one of the first things that became obvious was just how deprived a good portion of America is when it comes to this stick to your ribs breakfast necessity! And as we all know breakfast will not be constrained by a kitchen clock! A resident of the Bluegrass state now, where you can't hardly chuck a rock out the window without hitting a plate between 5:00-11:00a.m.. Here's my favorite B&G story(I have several). In Jackson Mississippi I ordered said topic. Two wonderful biscuits come out smothered with I did not know what. I also ordered my fried eggs to be placed on top. This got me a strange look(one like the one you have right now I'll wager). When I asked what they used for gravy I was told "well gravy!". Leftover gravy from the night befores dinner menu...which happend to be chicken. Seems practical! Though a wee bit confusing to my waitress as to why someone would want his eggs on top of chicken gravy and biscuits. Lesson learned; Alway's make sure your menu is flavor specific(at least in Jackson Miss)!

Just last night, we decided to have gravy and biscuits for supper.
I made chipped beef gravy. I had canned biscuits and canteloupe.
A very satisfying supper.

What? Chipped beef gravey on biscuits? No, no, that's not right. That belongs on toast. Sausage gravy belongs on biscuits.

My mama said so, and that means law. She was from Oklahoma, and died when I was 18, but even today, I wouldn't dare try that combo like you did. She'd have come after me for sure.

what self respecting road food afficianado eats frozen or canned bsicuits?? YUCCK! if you can read, you can cook/bake.. try making some home made biscuits and then for the very best sauage gravy you need a box of kentucky kernel seasoned flour (you can usually find this in the grocery by the drakes mix breading stuff) and a roll of Old Folks brand sausage. Just make up a double batch of the white sauce recipe on the kentucky kernel box (we use margarine instead of the sausage grease so that it doesn't taste TOO greasy) and then add in your fried off old folks.. nothin better..

and I agree, the folks who pawn off sausage gravy at Bob Evans and Cracker Barrel oughta be shot.. garbage

and for the absolute best biscuits ever, if it is still there, try the Doe Run Inn in Brandenburg KY ..has been a while since we were there, but they brought you a basket of silver dollar sized biscuits that would melt in your mouth.. mmmmmmmmmmmmmmm

and for a whole different twist on biscuits try the fried biscuits and apple butter at the Nashville House in Nashville (Brown County) Indiana

Sausage gravy is one of my specialties. I'm somewhat obsessive about it.

One thing you might want to try is after you brown the sausage and remove, add about a teaspoon of italian seasoning(trust me on this one), cook it breifly in the fat, then start your roux and proceed as normal. Controlling the sweetness of the milk (I'm not giving all my secrets out :) )and salt content is critical. My biscuts are nothing special but I'd put my gravy against anyone's.

Wow, am I hungry now.

I use Oldham Farms sausage, a local brand, season with pepper, poultry seasoning and a little tabasco, then make my roux and add the milk. Also use frozen buscuits, since my wife likes to have this for dinner during the week, so no time for scratch biscuits.

To the poster who demurred at the idea of chipped beef gravy on biscuits, all I can say is chacun à son goût. My mother, raised in Arkansas in the 20s, always made this dish--more properly, I suppose, called "creamed chipped beef on biscuits"--and for me it's still the sine qua non for a hearty breakfast. Her biscuits were rolled and made from scratch. The gravy was made from a few spoonfuls of bacon fat (with some bacon bits in it for added flavor), a few spoonfuls of flour, and milk. When my wife and I first moved to Pasadena, CA, a little diner on Green Street and Oak Knoll made great creamed chipped beef for breakfast, but always on toast. It's hard to find at all these days, and the only place in the area that even has biscuits and gravy is Denny's (I think it's sausage gravy, but....)

If you ever go to Kauai, I heartily recommend the Camp House Grill on the southern side of the island. They made (as of 1995, my last trip there) a peppery sausage gravy and biscuit breakfast that is worth a trip back to have again.

I would appreciate any recommendations on good biscuits and gravy breakfasts in the California area. I drive to Sacramento about 4 times a year and am always hoping to find another good breakfast place.

Chipped Beef Gravy on Toast in the Army is lovingly known as s**t on a shingle. It is difficult to find quality biscuits and gravy these days in restaurants. In my book the biscuits must be home made and the gravy must be country sausage based. Lots of freshly cracked pepper added to the rue is key. I like it served with buttery scrambled eggs, hash browns and sausage patties with the gravy pretty much spread over the whole mess. Top it all off with a generous splash of Tabasco sauce and Bob's your uncle! Believe it or not I found the Cafe Express in Flagstaff, AZ does a bang up job. Close to the best I ever had in a restaurant. And it is not even a "greasy spoon."

Has anyone eaten or have a recipe for Vinegar Gravy? I am a milk gravy person myself but my mom and aunts would have vinegar gravy from time to time and loved it. I am looking for a recipe to serve at a family reunion :) thnx

I must confess to having never heard of vinegar gravy. Is it a tablespoon of the stuff? Thai restaurants have a vinegar soup which is quite tart but gravy? I'm lost.

Its great.
I never find it on Long Island or New York City, but I have made it.
Fry a whole pak of bacon till crisp and grease released.
Throw the bacon out.
Add a few tbsp flour to make the roux browned, add skim milk to make it diet, cook till nice and thick, then add black pepper.
Eat with your favorite biscuits and wait to see if your left arm starts feeling numb.

yaaaaawn, leave it to a bunch of foodies to take a simple country staple and make it complicated.
Make up the bisquits, fry the sausage, make the gravy. You're done.
This aint complex cooking.

quote:

Originally posted by WVHillbilly

yaaaaawn, leave it to a bunch of foodies to take a simple country staple and make it complicated.
Make up the bisquits, fry the sausage, make the gravy. You're done.
This aint complex cooking.

Quite agreed. "Vinegar gravy"... LOL

BTW. What in the hell is a "bisquit"?

quote:

Originally posted by fabulousoyster


Throw the bacon out.

Blasphemy

quote:

Originally posted by fabulousoyster

Its great.
I never find it on Long Island or New York City, but I have made it.
Fry a whole pak of bacon till crisp and grease released.
Throw the bacon out.
Add a few tbsp flour to make the roux browned, add skim milk to make it diet, cook till nice and thick, then add black pepper.
Eat with your favorite biscuits and wait to see if your left arm starts feeling numb.

Throw the bacon out??

NOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!!!!!!!!!!!!!!!!!!!

Okay. You folks have done it!!! I am making biscuits and gravy right now....
I am using chipped beef and yes, the Pillsbury frozen biscuits. I could make fresh ones, but I only need two for just myself, so it isn't worth the effort.
I am equally open to sausage, bacon and ground beef as possible bases for the gravy. Well, not so much ground beef, but that was how we made it in the Navy. This was for the traditional S.O.S that we all know, but we also made something called Minced Beef (For 100) that used canned tomatoes.
The biscuits are ready and so is the gravy. Time to eat.....

mark

my problem with canned biscuit dough is that it always tastes "canned"... but i'm too lazy to make them from scratch and rool them out so i use bisquick instead (the foodservice type in the yellow box, not the stuff you get at the supermarket.. there is a difference) and bake them in a lodge cast-iron biscuit pan as drop biscuits. much better than canned or frozen and just as easy really.