Hot!Biscuits and Gravy

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dendan
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RE: Biscuits and Gravy 2003/11/07 14:18:53 (permalink)
I agree MikeSh the Pillsbury frozen biscuits are great. My better hlf was ONLY able to make biscuits from scratch when she was preggers....25 years ago. Not going to do that JUST for a scratch biscuit. LOL
#31
Sushi_Girl
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RE: Biscuits and Gravy 2004/01/07 12:22:53 (permalink)
This is my first post to this forum, and i just wanted to speak up and say that with my biscuts and gravy nothing goes better than a touch of maple syrup on the side, to add a little sweetness to its sometimes salty nature. I have to agree with others that it has to be homemade biscuits not store bought. and i use deer sausage when i can, or fresh pork sausage straight from the butchers or my fathers farm.
#32
scbuzz
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RE: Biscuits and Gravy 2004/01/07 13:38:13 (permalink)
Sounds good !! Welcome to RoadFood !! there are lots of neat people hanging out here !!
#33
JimInKy
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RE: Biscuits and Gravy 2004/01/07 14:45:49 (permalink)
I come from a family traditon (and a family restaurant business) where pre prepared foods were not acceptable. I guess that explains why I've always been a scratch cook. No mixes, no par boiled rice, no short cuts here. But, I'm making one exception these days.

A few years ago, I had Pillsbury frozen biscuits at a friend's house in Georgia and thought them halfway decent. I’ve since bought them a few times (but at WalMart where they are packaged in the WM label and cost much less) as they do nicely when I’m too lazy make biscuits from scratch.

It's been fun being a purist all these years, but given a choice of no biscuits, or an occasional batch of Pillsbury biscuits, I'd rather have some biscuits. I'm much more inclined to make a nice cream gravy if biscuits are part of the meal.

I cannot whip out good biscuits in just a few minutes as my late mom and aunts could do. It's a big production for me and a mess. So, I find a balance. I have biscuits now whenever I want them, and I have great biscuits when I'm in the mood to make them from scratch. To date, I tend to still make my own biscuits.
#34
olphart
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RE: Biscuits and Gravy 2004/01/07 17:59:50 (permalink)
I swear by Pillsbury frozen biscuits. We bake 5 biscuits for breakfast - two for GF and three for me. Making them from scratch would mean too many leftovers.
#35
Jennie
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RE: Biscuits and Gravy 2004/01/07 18:47:18 (permalink)
quote:
Originally posted by Sushi_Girl

This is my first post to this forum, and i just wanted to speak up and say that with my biscuts and gravy nothing goes better than a touch of maple syrup on the side, to add a little sweetness to its sometimes salty nature. I have to agree with others that it has to be homemade biscuits not store bought. and i use deer sausage when i can, or fresh pork sausage straight from the butchers or my fathers farm.


Welcome! My husband sometimes uses Jimmy Dean maple sausage. Has the same nice effect.

I have, since our conversations on this thread, begun to make homemade biscuits now. I use self-rising flour, and it's really pretty easy. Recipe's right on the bag!
#36
Hotdog-Gal
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RE: Biscuits and Gravy 2004/02/26 14:42:51 (permalink)
quote:
B&G is virtually impossible to find in New England


Actually the IHOP's in New England have pretty good biscuits and gravy. I believe Denny's does too.
#37
seafarer john
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RE: Biscuits and Gravy 2004/02/26 18:11:43 (permalink)
The first and last time I had biscuit and gravy was a lot of years ago at the famous "Skyway Jack's " in St Pete. I'll eat and enjoy just about anything but that taught me to put at least that one item on my no-no list.
That restaurant is still going strong in downtown St Pete and is a great place for breakfast.
#38
carlton pierre
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RE: Biscuits and Gravy 2004/09/22 22:03:06 (permalink)
I love biscuits and gravy for breakfast. I used to stay at a hotel in Akron, OH, even though I worked in Cleveland, simply because they served good b & g for breakfast.
Outside of names already mentioned earlier, Denny's, Shoney's, Cracker Barrel, I don't believe I've found a restaurant in Knoxville that serves b & g. Know of any please let me know.

carl reitz
#39
Sundancer7
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RE: Biscuits and Gravy 2004/09/23 05:09:14 (permalink)
Carlton, I do not classify this as a restaurant but in my opinion, Hardee's does the best bisquit and gravy around.

That is about all they do good except they also have a killer bisquit.

Paul E. Smith
Knoxville, TN
#40
Rick F.
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RE: Biscuits and Gravy 2004/09/23 09:15:44 (permalink)
quote:
Originally posted by Sundancer7

That is about all they do good except they also have a killer bisquit.

Paul E. Smith
Knoxville, TN
No gravy, but Popeye's Chicken has about the best biscuits I've run across.
#41
emsmom
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RE: Biscuits and Gravy 2004/09/23 09:42:48 (permalink)
I guess that I am strange but I don't like sausage in my gravy.
I love chipped beef gravy-we make ours in the brown pan gravy-not as creamed chipped beef.
I also like gravy made from fat back (salt pork).
I like the frozen biscuits from Walmart-but if I am in a hurry, I do use canned biscuits. I even will eat gravy with toast.
#42
TJ Jackson
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RE: Biscuits and Gravy 2004/09/23 09:44:22 (permalink)
I get confused when I hear about how great Popeye's biscuits are.

Around here, they are only about as thick as a quarter is wide, and yet are heavy, soaked and discolored to an odd yellow in some sort of imitation butter/buttery shortening. Despite all that, they also have no body once the other shell is cracked, and are very crumbly.

Then, I see pics like this



and this looks like a much, much better biscuit...and wonder why they aren't better (more like the pic) in Cincinnati

#43
EdSails
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RE: Biscuits and Gravy 2004/09/23 17:57:12 (permalink)
On my Las Vegas trip a few weeks ago, one of the culinary highlights was actually at a casino. So good, in fact, I stopped not only on the way up but also the way back too. The Primm Valley Resort and Casino, in Primm, Nevada------right at the CA border----was the unlikely location for one of the most awesome plates of biscuits and gravy that I have ever had. Four biscuits with a good white sausage gravy. Yum! And most amazing------on a huge plate and only $2.25. Talk about cheap eats! There was only one thing that could have made it better. On the way back, I had a nice thick slice of ham with it. Making me hungry again!
#44
michaelgemmell
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RE: Biscuits and Gravy 2004/09/23 20:41:13 (permalink)
Ed, was the place you ate at Primm on the east or west side of I-15? Anytime I'm in Las Vegas, I can hardly wait to get out, so I always head down I-15 before I eat. We were not pleased with our breakfast this June, so thanks for the tip.

Over 30 years ago my friend Anne taught me how to make biscuits and gravy. She used the refrigerated ones, but I have long since taught myself how to make biscuits from scratch. The first time I was home after Anne taught me, I made biscuits and gravy for my dad and my brother. "Dad, have you ever had this before?" he asked. "This is a dish that poor people make to fill their bellies that's cheap," Dad sniffed. I said, "Dad--I'm poor!" Dad then seemed to remember he had contributed exactly nothing toward my college education up to that point, and shut up, sat down and ate his breakfast.

There's somethign wonderful about most, if not all, the dishes that Americans have created due to limited funds. Too bad for those who think they're too good for such things. Don't let's tell them what they're missing. Like Glinda the Good Witch says, "You had to learn that for yourself."
#45
EdSails
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RE: Biscuits and Gravy 2004/09/24 00:20:32 (permalink)
Michael'
Going towards Las Vegas it's on the right.........and then right into the parking lot.
#46
elswinger
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RE: Biscuits and Gravy 2004/09/24 10:45:10 (permalink)
I love biscuits & gravy, but I prefer chicken or pork loin to sausage.
#47
Hillbilly
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RE: Biscuits and Gravy 2004/09/24 12:39:03 (permalink)
quote:
Originally posted by Rick F.

quote:
Originally posted by Sundancer7

That is about all they do good except they also have a killer bisquit.

Paul E. Smith
Knoxville, TN
No gravy, but Popeye's Chicken has about the best biscuits I've run across.

Then you must not have run across "Bojangles". I'll take theirs (and their gravy)over Hardee's, Popeye's or just about any others (except those little lard biscuits baked in a cast iron skillet at Loveless in Nashville).
#48
Rick F.
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RE: Biscuits and Gravy 2004/09/24 15:46:40 (permalink)
quote:
Originally posted by Hillbilly

quote:
Originally posted by Rick F.
No gravy, but Popeye's Chicken has about the best biscuits I've run across.
quote:
Then you must not have run across "Bojangles". I'll take theirs (and their gravy)over Hardee's, Popeye's or just about any others (except those little lard biscuits baked in a cast iron skillet at Loveless in Nashville).
I've seen their signs, though not lately. I'll look again, & thx for the tip.
#49
downtown
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RE: Biscuits and Gravy 2004/10/05 17:33:39 (permalink)
quote:
Originally posted by Lone Star

I make biscuits and gravy occasionally for supper instead of breakfast. I make it with 1 roll of Jimmy Dean regular and 1 roll of hot, and use PET milk in the gravy.

Just the way my MIL makes it....(eeekkkk!) but it is soooo good!


I just signed up and am doing some catching up. when I ran across Jimmy Dean sausage, I knew I had found a fellow Texan. THEN I looked over and saw the moniker! LOL --yummm, biscuits, gravy and Jimmy Dean sausage --only I like the spicy sausage.
#50
speechpeach
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RE: Biscuits and Gravy 2004/10/05 17:43:05 (permalink)
I had some good gravy and biscuits, eggs, cantalope, sausage, juice and coffee this morning for $1.25....and where else could i get smiles from happy children, hugs from some, and to be the queen bee in the cafeteria during breakfast duty except at the school where I teach....parents actually come in to eat on Tuesdays since we have such good gravy and biscuits.
#51
Michael Hoffman
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RE: Biscuits and Gravy 2004/10/05 18:12:17 (permalink)
The most disappointing thing about biscuits and sausage gravy, as far as I'm concerned, is the fact that Jewel Evans' own sausage gravy and biscuits are so much better than the stuff served in the restaurants her husband Bob founded. She uses the same sausage, and her biscuit recipe is the same one they used when Bob opened his first place in Gallipolis, Ohio.
#52
Barney
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RE: Biscuits and Gravy 2004/10/05 18:56:39 (permalink)
Goodness! After reading here I have to go to store to get some eggs and fix breakfast for dinner. Got to have some good sausage gravy over toast or biscuits! I use evaporated milk w/water after making the roux out of toasty bits in cast iron skillet. My favorite aunt in eastern ky taught me how to make gravy 20 yrs ago and it's always sooo good! Like to stir in a little grape jelly into the gravy.

I can't eat that pasty gravy at Crackerbarrel either! But I do like going in when it's cold outside and they've got a roaring fire going. That wood burning fire takes me home to the mountains everytime! Judy
#53
downtown
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RE: Biscuits and Gravy 2004/10/05 20:21:18 (permalink)
I dearly love breakfast for dinner. runny eggs, fresh tomatoes, ham steaks, hash browns, biscuits and gravy. cold nights and feel good food.

and I'm thinking I'm lucky we don't have cracker barrels in these parts!
#54
Bushie
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RE: Biscuits and Gravy 2004/10/05 22:25:13 (permalink)
quote:
Originally posted by downtown

I dearly love breakfast for dinner. runny eggs, fresh tomatoes, ham steaks, hash browns, biscuits and gravy. cold nights and feel good food.

#55
Pogo
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RE: Biscuits and Gravy 2004/10/05 23:37:43 (permalink)
For sausage gravy I use Wamplers Pork sausage. I went to school with a bunch of the Wampler kids and they still make the best.

My favourite is pork tenderloin gravy. Slice up you tenderloin (not loin) into 1/4 inch slices, lightly bread them and fry in an iron skillet with about 1/8cup of oil. Let them sit on each side for at least 4 minutes on medium high heat so that they will leave debris in the pan. Hmmmmmmmmm debris!
Add 1/4cup of plain flower and stir that bad boy! Scrape up the debris off the pan and brown the flour really good.
Mix up one can of evap milk and a cup of water and pour half into the roux, stirring and scraping furiously. After you have it smooth, add the last half of the cream and let it come to a slow boil. Boil for a minute and then turn off the heat.

Biscuits:
2cups White Lilly unbleached self rising flour.
1qt. Buttermilk
1/4 cup Crisco
1/2 stick butter pre melted
9inch iron skillet.
Pre heat oven to 400*
Using a potato masher, mash up the flour and Crisco until you have rice sized granules.

Start with 3/4 cups of Buttermilk and pour into the flour mixture. Stir and keep adding buttermilk until you have a semi loose mixture that will just hold its shape when you pick it up. (The more buttermilk the more moist the biscuit and vice versa)

Pour a cup of flower on some wax paper.

Now pour half of your butter on the bottom of the iron skillet.

Using your fingers pick up a wad of dough the size of a handball. Drop it on the flour that is in the wax paper and roll it quickly till its covered in flour. DONT OVER HANDLE THE DOUGH! THE LESS YOU TOUCH IT THE LIGHTER IT WILL BE WHEN IT IS BAKED.

Plop the doughball into the iron skillet working your way first around the edges ending up in the middle.

Put the skillet in the oven and set timer for 15minutes. After 15min. is up, pull the skillet out to the edge of the oven and pour the remaining butter over the tops of the biscuits and put them back in oven. Check every 5 minutes until the biscuits are all a light brown on top.

Remove from oven, run a spatula around the bottom and sides of the biscuits and turn them upside down onto a plate. (this keeps the crusty buttery bottoms uh......... crusty and buttery.)

Beware, you will have to set your coffee cup on top of these biscuits to keep them from floating away.

Variation: instead of handball sized doughballs use big marble size balls and roll them first in butter, then brown sugar mixed with cinnamon and lastly, crushed toasted pecans. Then put them in a skillet that has been completely buttered, bottom, walls and all. Bake at same temperature and you have some easy delicious sticky buns.

Variation: make the doughballs as in the first recipe except instead of rolling in flour, roll in very finely shredded sharp cheddar cheese and melted butter.

With biscuits this quick and easy to prepare and to clean up, there is no reason for anyone to have to use whompum biscuits.

When we have our Christmas get togethers each year in Gatlinburg, my family of about 35 people demand I make biscuits. I have to bring three huge full sheet pans with sides and I use 10 pounds of flour each breakfast. Along with 8 rolls of Wamplers Sausage. My son is now making the gravy.

Also, to serve with the biscuits and gravy, biscuits and menonnite sorghum syrup, we have homemade muscadine jelly to slather on them. To go with the biscuits and gravy we have homemade chow chow, homemade spicy catsup.

After that meal all of us with all original joints go up to the top of the mountain at Newfound Gap and go sledding the rest of the day..... And that breakfast sticks to your ribs as Grandma used to say.
#56
emsmom
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RE: Biscuits and Gravy 2004/10/06 10:31:51 (permalink)
I think that I like breakfast for supper ( we don't call it dinner in NC) better than I do in the morning. In the morning, it is easier to eat oatmeal, cereal or a breakfast bar
quote:
Originally posted by downtown

I dearly love breakfast for dinner. runny eggs, fresh tomatoes, ham steaks, hash browns, biscuits and gravy. cold nights and feel good food.

and I'm thinking I'm lucky we don't have cracker barrels in these parts!
#57
TJ Jackson
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RE: Biscuits and Gravy 2004/10/06 15:29:51 (permalink)
The wife loves breakfast food for supper - eggs, bacon, sausage, toast, pancakes, whatever.

Got to admit she's steering me in that direction as well :-)

One other confession: I actually do like the biscuits and gravy at Bob Evans. So sue me :-)
#58
speechpeach
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RE: Biscuits and Gravy 2004/10/06 17:34:21 (permalink)
Pogo, the biscuit recipes sound wonderful....1 quart of buttermilk and 2 cups of flour?
#59
Pogo
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RE: Biscuits and Gravy 2004/10/06 19:21:05 (permalink)
speachpeach,

You wont use the entire quart of buttermilk. After the first 3/4 cups of buttermilk you just add what you think you need to get the consistency you want. For some reason that seems to change from day to day. Humidity?
Remember, this is a drop biscuit recipe, not rolled out, so it needs to be a lot more moist than your normal biscuit recipe. Do you remember the "Nickelodean Green Slime" that kids play with? Well, it should be just a little stiffer than that before you roll it in the flour.
I know, green slime isn't the most appetizing thing to compare it to but I cant think of any other way to describe it.
#60
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