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 Biscuits and Gravy

Change Page: < 123456 | Showing page 6 of 6, messages 151 to 164 of 164
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NichRich

  • Total Posts: 5
  • Joined: 3/17/2007
  • Location: Nicholaville, KY
RE: Biscuits and Gravy Sat, 03/17/07 4:18 PM (permalink)
I could eat my weight in biscuits and gravy but I hate gravy made from a mix. Can anybody tell me of a restuarant that actually serves homemade gravy?
 
    Barbarainnc

    • Total Posts: 89
    • Joined: 7/7/2004
    • Location: Laurinburg, NC
    RE: Biscuits and Gravy Sat, 03/17/07 9:13 PM (permalink)
    I teach Foods I, Friday my students made homemade biscuits and I made the sausage gravy. Some had to taste the gravy first before putting it on their biscuits. They said the gravy was "on point", so that meant they liked it.

    Biscuits

    2 1/2 c self-rising flour
    2 t baking powder
    1 T powdered sugar
    1/2 c shortening
    3/4 c buttermilk
    Mix flour, baking powder,and powdered sugar. Cut in the shortening, and add the buttermilk. Stir/knead a few times. Roll out 1/2 inch thick and cut into 16 biscuits. Place on an ungreased pan, bake at 450* for 10-15 minutes.

    Sausage Gravy

    Cook and crumble 1 pound of sausage. Add 1/4 c flour, cook a few minutes, add 2 c of whole milk. Cook until thick add salt and pepper.
    If too thick, thin with a little more milk.
     
      bowtieman

      • Total Posts: 14
      • Joined: 10/21/2006
      • Location: Phoenix, AZ
      RE: Biscuits and Gravy Fri, 03/23/07 4:52 AM (permalink)
      It's hard to beat biscuits and gravy homemade,lucky me I married a Tennessee hillbilly gal,she makes it right!But since we are talkin'Road food on our last trip to Tennessee we stopped off in Abeline,Tx for breakfast at a Whataburger off the freeway,had biscuits and sausage gravy,less than $2 and it was really a surprise.YUMMY!!
       
        stridge

        • Total Posts: 63
        • Joined: 1/1/2004
        • Location: danville, IL
        RE: Biscuits and Gravy Wed, 04/11/07 12:53 PM (permalink)
        One time a few years back we went to a place called Hobo's near Shoumburg IL. We knew it was going to cost an arm ang leg when the parking lot was filled with Benz's, lexis' , and I think one rolls. They had b&g made with LINK sausage for cryin' out loud. the nerve of some people
         
          PamF

          • Total Posts: 23
          • Joined: 5/2/2006
          • Location: forest park, IL
          RE: Biscuits and Gravy Sat, 07/14/07 11:45 AM (permalink)
          quote:
          Originally posted by stridge

          One time a few years back we went to a place called Hobo's near Shoumburg IL. We knew it was going to cost an arm ang leg when the parking lot was filled with Benz's, lexis' , and I think one rolls. They had b&g made with LINK sausage for cryin' out loud. the nerve of some people


          Just goes to show ya. Rich people don't know jack about biscuits & gravy
           
            SassyGritsAL

            • Total Posts: 1089
            • Joined: 10/27/2005
            • Location: Huntsville, AL
            RE: Biscuits and Gravy Mon, 07/16/07 12:06 PM (permalink)
            Made biscuits and gravy yesterday for breakfast.

            I make milk gravy. I use the drippings from frying sausage and then I crumble up a large sausage patty into the drippings. I then add about 4 tablespoons of flour and take a fork and mash this into the drippings. When the flour turns a medium brown I add milk and salt and pepper. I then wisk this mixture until the gravy turns as thick as I want. This method has been a no-fail way for me for years to make gravy.
             
              enginecapt

              • Total Posts: 3486
              • Joined: 6/4/2004
              • Location: Fontana, CA
              RE: Biscuits and Gravy Mon, 07/16/07 1:17 PM (permalink)
              Anyone else like to add a healthy shake of cayenne powder to their gravy while it's cooking?
               
                Michael Hoffman

                • Total Posts: 17815
                • Joined: 7/1/2000
                • Location: Gahanna, OH
                RE: Biscuits and Gravy Mon, 07/16/07 1:54 PM (permalink)
                I use some pretty hot sausage, so I've never thought about adding cayenne. I'll have to try that. Thanks for the idea.
                 
                  enginecapt

                  • Total Posts: 3486
                  • Joined: 6/4/2004
                  • Location: Fontana, CA
                  RE: Biscuits and Gravy Mon, 07/16/07 2:37 PM (permalink)
                  I use it in addition to the hot sausage. They probably don't carry it in Ohio, but Farmer John Firehouse Hot sausage in the roll makes for great sausage gravy.
                   
                    Rick F.

                    • Total Posts: 1736
                    • Joined: 8/16/2002
                    • Location: Natchitoches, LA
                    RE: Biscuits and Gravy Mon, 07/16/07 3:16 PM (permalink)
                    SassyGritsAL, I make mine exactly the same way. Unless I'm using very hot sausage, I add some red pepper flakes. They're milder than cayenne, and they look more like what's usually used in hot sausage.
                     
                      Michael Hoffman

                      • Total Posts: 17815
                      • Joined: 7/1/2000
                      • Location: Gahanna, OH
                      RE: Biscuits and Gravy Mon, 07/16/07 3:27 PM (permalink)
                      quote:
                      Originally posted by enginecapt

                      I use it in addition to the hot sausage. They probably don't carry it in Ohio, but Farmer John Firehouse Hot sausage in the roll makes for great sausage gravy.

                      I've never seen that brand. I use either Jimmy Dean's Bold Country Hot sausage or Tennessee Pride's hot sausage.
                       
                        Rick F.

                        • Total Posts: 1736
                        • Joined: 8/16/2002
                        • Location: Natchitoches, LA
                        RE: Biscuits and Gravy Mon, 07/16/07 3:48 PM (permalink)
                        quote:
                        Originally posted by Michael Hoffman

                        I use either Jimmy Dean's Bold Country Hot sausage or Tennessee Pride's hot sausage.
                        I generally avoid Jimmy Dean's (made by Sara Lee!) because it's so lean. TP is good; also Williams, made in Woodland Mills, TN, and Grogan's, Owens, & Pernell's Pride. Williams is notable because they use no sugar and therefore (maybe) theirs doesn't tend to stick to the skillet at all. There may be another Williams, so be sure you're getting the one from Woodland Mills. It's a smallish family-owned firm. Nice folks, too!
                         
                          mattf311

                          • Total Posts: 4
                          • Joined: 3/29/2007
                          • Location: Brownsburg, IN
                          RE: Biscuits and Gravy Mon, 07/16/07 4:56 PM (permalink)
                          How about a shout out to Biscuitville? I think this is a North Carolina thing but I'm not sure. Bojangles also has some pretty good B&G.

                          I've spent the past year in Connecticut (I'm moving back home to Indiana in three weeks) and have made my own biscuits and gravy. I prefer to make the biscuits with lard and buttermilk. Brush the bottom and top of the biscuits with butter for that characteristic butter taste. I also put a dash of cayenne in the sausage gravy.

                          A question cooks and chefs like to ask each other is what would be their last meal on death row. I've always said biscuits and gravy, the way my mom used to make. Despite all the intricate meals I've had, biscuits and gravy has always been my favorite.
                           
                            ann peeples

                            • Total Posts: 8317
                            • Joined: 5/21/2006
                            • Location: West Allis, Wisconsin
                            RE: Biscuits and Gravy Thu, 07/19/07 9:11 AM (permalink)
                            I pride myself on making good biscuits and gravy,but always felt it lacked something-so I just added more salt&pepper.Thanks, guys, for the idea of using a bolder sausage or some cayenne.Thats why I love this site!!
                             
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