Hot!Biscuits and Gravy

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NichRich
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RE: Biscuits and Gravy 2007/03/17 16:18:07 (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
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RE: Biscuits and Gravy 2007/03/17 21:13:53 (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
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RE: Biscuits and Gravy 2007/03/23 04:52:22 (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
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RE: Biscuits and Gravy 2007/04/11 12:53:45 (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
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RE: Biscuits and Gravy 2007/07/14 11:45:23 (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
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RE: Biscuits and Gravy 2007/07/16 12:06:32 (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
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RE: Biscuits and Gravy 2007/07/16 13:17:12 (permalink)
Anyone else like to add a healthy shake of cayenne powder to their gravy while it's cooking?
Michael Hoffman
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RE: Biscuits and Gravy 2007/07/16 13:54:29 (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
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RE: Biscuits and Gravy 2007/07/16 14:37:42 (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.
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RE: Biscuits and Gravy 2007/07/16 15:16:41 (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
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RE: Biscuits and Gravy 2007/07/16 15:27:29 (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.
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RE: Biscuits and Gravy 2007/07/16 15:48:48 (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
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RE: Biscuits and Gravy 2007/07/16 16:56:04 (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
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RE: Biscuits and Gravy 2007/07/19 09:11:40 (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!!
ScreamingChicken
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RE: Biscuits and Gravy 2014/08/31 10:42:21 (permalink)
An old thread but appropriately titled, so...
 
Recently in the Indianapolis suburb of Lawrence I had breakfast at Cafe Audrey at the Fort.  It's not a very big place but it was pouring buckets that morning (hence no outside photo) so there was only one other occupied table.
 

 
 
This is a half order of biscuits and gravy, which cost under $5 and came with a generous serving of potatoes as well.  I thought the gravy was excellent, with plenty of sausage and good, peppery flavor.  A couple of pieces of potato were slightly underdone by my standards (I like them tending toward the soft side) but that's just nitpicking; they were just as good as the b & g.
 

 
 
I wonder if a full order would've come on 2 plates.  This was a nice, filling breakfast on a crummy morning and got my day off to a good start.
leethebard
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RE: Biscuits and Gravy 2014/08/31 12:36:30 (permalink)
Wow....I want the full order...look at all that sausage in the gravy!!!
Michael Hoffman
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RE: Biscuits and Gravy 2014/08/31 13:03:52 (permalink)
Damn! All I had was a sausage biscuit.
jman
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RE: Biscuits and Gravy 2014/08/31 13:54:33 (permalink)
While my wife will occasionally eat a piece of sausage, she definitely doesn't like sausage crumbles in her gravy.  Over the last 2-3 years, I have made my gravy using bacon grease instead of sausage grease.  I'll stack my gravy up against anyone's.  I usually use Burger's thick-sliced pepper-coated original smoked bacon, but I have tried their Cajun Style for making gravy. It gives the gravy an interesting kick.
love2bake
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RE: Biscuits and Gravy 2014/08/31 22:16:37 (permalink)
Bacon gravy sounds delicious, jman.
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