Biscuits and gravy

RE: Biscuits and gravy (lunasatic)

Wed, 22 Dec 2010 12:48:28 GMT

And so little bacon grease! Full speed ahead; and damn the chloesterol! You only live once, and with enough pork products once just may be enough! Is there any other meat worth eating south of the Mason Dixon Line and east of the Mississippi River? Nope!

RE: Biscuits and gravy (boyardee65)

Tue, 13 Jul 2010 04:46:30 GMT

Sorry that I posted that twice!

David O.

RE: Biscuits and gravy (boyardee65)

Mon, 12 Jul 2010 05:05:28 GMT

I only have two coffee cups full of the stuff in my fridge. I use it for a lot of applications. I use it as the lard in biscuits, I use it to add fat to lean beef that I buy on sale, I use it to cook eggs and potatoes with, I make salad dressing with it for spinach salad and German potato salad. So many uses and so little time.

LOL

David O.

RE: Biscuits and gravy (boyardee65)

Mon, 12 Jul 2010 05:02:12 GMT

I only have two coffee cups full of the stuff in my fridge. I use it for a lot of applications. I use it as the lard in biscuits, I use it to add fat to lean beef that I buy on sale, I us it to cook eggs and potatoes with, I make salad dressing with it for spinach salad and German potato salad. So many uses and so little time. LOL

David O.

RE: Biscuits and gravy (Foodbme)

Sun, 11 Jul 2010 22:59:25 GMT

drummagick

MoBob

. I am convinced the bacon fat adds taste to my gravy.

Of course it does!!

I have 4 or 5 jars of bacon fat in our spare fridge. I just can't seem to be able to throw the stuff away or use it fast enough.

If we ever have an extreme emergency, I am prepared to make some kind of bread in my camp oven, and smear bacon grease on that bread and eat it and be happy. lol

Some people collect Stamps, Some people collect Coins and-------------------Some people collect Bacon Grease!!

RE: Biscuits and gravy (drummagick)

Sun, 11 Jul 2010 16:51:11 GMT

MoBob

. I am convinced the bacon fat adds taste to my gravy.

Of course it does!!

I have 4 or 5 jars of bacon fat in our spare fridge. I just can't seem to be able to throw the stuff away or use it fast enough.

If we ever have an extreme emergency, I am prepared to make some kind of bread in my camp oven, and smear bacon grease on that bread and eat it and be happy. lol

RE: Biscuits and gravy (MoBob)

Sun, 11 Jul 2010 07:17:29 GMT

Drummagick,
It does seem in the last few years that the popular manufactures have reduced the fat content in their sausage. And we all know less fat means less taste. I am convinced the bacon fat adds taste to my gravy.

RE: Biscuits and gravy (drummagick)

Sat, 10 Jul 2010 12:41:06 GMT

MoBob

I start the sausage in some bacon grease for a little of that cured flavor and ensure I get enough fat for the roux.

That's brilliant. I mentioned in my post on the previous page that Jimmy Dean sausage doesn't have the amount of fat it used to for a roux. I'm going to try this next time.

I do use half bacon grease and half butter for making the cream sauce when I make creamed chipped beef. Oh so good.

RE: Biscuits and gravy (MoBob)

Fri, 09 Jul 2010 11:19:42 GMT

Like claracamille said back in '09, learning to cook good gravy is trial and error. I have been "trial & erroring" now for 30 years on my biscuits and gravy recipe and have finally come up with a gravy smooth and more flavorful than than standard Truck Stop variety. My method is similar to claracamille but I start the sausage in some bacon grease for a little of that cured flavor and ensure I get enough fat for the roux. After adding the flour , I stir in about 1/2 cup of Chicken Stock and then the milk. When it starts to boil I add the salt and course pepper to taste along with a 1/4 to 1/2 teaspoon of sage. If I want a little snap I add some cayenne right at the end.
I got to tell you I really like this gravy over hot buttered biscuits.

RE: Biscuits and gravy (eugoldlareg714)

Fri, 09 Jul 2010 01:16:40 GMT

For my money, the best gravy comes from a place called Arthur's Coffee Shop, in La Habra, CA. . . bacon gravy from an Oklahoma corn recipie. . . the best dang b&g I've ever had. . . and fresh squeezed (and I do mean fresh squeezed. . . the juice I had one Saturday tasted like the oranges were still on the tree on Friday).

RE: Biscuits and gravy (Foodbme)

Tue, 18 Aug 2009 12:53:48 GMT

claracamille

Foodbme

Sounds great, but a point of Clarification. ALL Skillets are Metal. Some are aluminium, some are stainless steel, Some are Teflon coated, etc. Do you mean a CAST IRON SKILLET????----Or What???

Foodbme,

I mean a skillet than does not have any non-stick coating. The non-stick coating lessens the amount of brown bits that collect on the bottom of the skillet and less brown bits equals less flavor in your gravy.

OH! OK. I wholeheartedly agree----You gotta have them bits!

RE: Biscuits and gravy (claracamille)

Tue, 18 Aug 2009 10:28:54 GMT

Foodbme

Sounds great, but a point of Clarification. ALL Skillets are Metal. Some are aluminium, some are stainless steel, Some are Teflon coated, etc. Do you mean a CAST IRON SKILLET????----Or What???

Foodbme,

I mean a skillet than does not have any non-stick coating. The non-stick coating lessens the amount of brown bits that collect on the bottom of the skillet and less brown bits equals less flavor in your gravy.

RE: Biscuits and gravy (Foodbme)

Sun, 16 Aug 2009 23:21:20 GMT

claracamille

Learning to make any kind of gravy is trial & error learning experience. It makes for a easier learning experience when a young loving husband will always practically eat any thing a young wife cooks or bakes. During the early days of our marriage when I was learning to cook my sweetie ate lumpy gravy, floury gravy,scorched gravy, too thick or too thin gravy.

Here is my basic sausage gravy recipe:

1 lb sausage( I prefer either Jimmy Dean or Bob Evans)
flour
milk
salt, pepper

1 lb of sausage will make enough gravy for 2 large eaters or 3-4 folks with more delicate appetites.

Slowly brown the sausage in a metal skillet. You get more brown bits when you use a metal skillet & it is the brown bits that add the most flavor to your gravy.
Increase the heat to medium high. Sprinkle flour over the sausage until most of the sausage grease is absorbed by the flour. After adding the flour the sausage should look slightly damp but not greasy, the bottom of the skillet should look dark brown but not black. If it goes to black then only person who will eat the resulting gravy is a hungry young husband!!

Crank up the heat to high & add 2 cups of milk & stir like crazy. When the gravy has thickened, continue to add milk in 1/2 C increments continuing to stir until the gravy is the proper consistency. I never stop stirring from the time I add the flour until the gravy is done.
Add salt & plenty of fresh ground pepper.

To make any other kind of gravy, just follow the same basic steps.

Sounds great, but a point of Clarification. ALL Skillets are Metal. Some are aluminium, some are stainless steel, Some are Teflon coated, etc. Do you mean a CAST IRON SKILLET????----Or What???

RE: Biscuits and gravy (claracamille)

Sun, 16 Aug 2009 14:31:54 GMT

Learning to make any kind of gravy is trial & error learning experience. It makes for a easier learning experience when a young loving husband will always practically eat any thing a young wife cooks or bakes. During the early days of our marriage when I was learning to cook my sweetie ate lumpy gravy, floury gravy,scorched gravy, too thick or too thin gravy.

Here is my basic sausage gravy recipe:

1 lb sausage( I prefer either Jimmy Dean or Bob Evans)
flour
milk
salt, pepper

1 lb of sausage will make enough gravy for 2 large eaters or 3-4 folks with more delicate appetites.

Slowly brown the sausage in a metal skillet. You get more brown bits when you use a metal skillet & it is the brown bits that add the most flavor to your gravy.
Increase the heat to medium high. Sprinkle flour over the sausage until most of the sausage grease is absorbed by the flour. After adding the flour the sausage should look slightly damp but not greasy, the bottom of the skillet should look dark brown but not black. If it goes to black then only person who will eat the resulting gravy is a hungry young husband!!

Crank up the heat to high & add 2 cups of milk & stir like crazy. When the gravy has thickened, continue to add milk in 1/2 C increments continuing to stir until the gravy is the proper consistancy. I never stop stirring from the time I add the flour until the gravy is done.
Add salt & plenty of fresh ground pepper.

To make any other kind of gravy, just follow the same basic steps.

RE: Biscuits and gravy (Foodbme)

Wed, 12 Aug 2009 22:47:54 GMT

badbyron722

My favorite is my wifes. She is what I call the "Gravy Queen".

OK---THAT's GREAT!----- So, let's see "The Gravy Queen's Recipe" so the rest of us can fall in love----errrr- "like" with her too!

RE: Biscuits and gravy (badbyron722)

Wed, 12 Aug 2009 22:34:45 GMT

My favorite is my wifes. She is what I call the "Gravy Queen".

RE: Biscuits and gravy (Bigfoot)

Tue, 11 Aug 2009 13:04:17 GMT

Foodbme

Bigfoot

I use Jimmy Dean sage sausage and add more sage and a bit of fennel. Lots of ground pepper. At the end of the preparation, when the gravy is thickening, add several tablespoons of butter and stir into the gravy: it makes it richer and more flavorful.

I like that Butter Tip---THANX!

P.S. I just polished off a Bowl of "Speckled Heart Stone Ground Grits" with lotsa Butter, S&P. I Order those Grits from Calloway Gardens in GA.

I subscribe to the Julia Child school of thinking: there's no such thing as "too much butter".

RE: Biscuits and gravy (Foodbme)

Tue, 11 Aug 2009 12:57:29 GMT

Bigfoot

I use Jimmy Dean sage sausage and add more sage and a bit of fennel. Lots of ground pepper. At the end of the preparation, when the gravy is thickening, add several tablespoons of butter and stir into the gravy: it makes it richer and more flavorful.

I like that Butter Tip---THANX!

P.S. I just polished off a Bowl of "Speckled Heart Stone Ground Grits" with lotsa Butter, S&P. I Order those Grits from Calloway Gardens in GA.

RE: Biscuits and gravy (NYPIzzaNut)

Tue, 11 Aug 2009 09:43:36 GMT

Foodbme

I've been eating Sausage Gravy & Biscuits for over 35 years, starting with my first trip to Atlanta GA. Since then I have sought them out all over the country and have become a pretty good S & B Chef in my own right. However, I recently had the best ever at a little home cookin' place in Mesa AZ - The Restaurant At Sunland Village Golf Course, 721 S. Rochester St., Mesa, AZ, 85206. The place is run by a couple of older ladies who flat out know how to cook. Everything is made from scratch. The Sausage Gravy is about 70% sausage and 30% gravy. I've never seen so much sausage in the gravy anywhere. I guess they needed to put that much Sausage in there to keep the light, fluffy biscuits from floating away.

This place is nestled in a little retirement community that's West of Higley Rd and North of Southern Blvd in Mesa, AZ. I think the Golf Course was built when we still used wooden shaft clubs! I'm 68 years old and I think I was the youngest person there that morning! All the codgers were spry and alert, talking golf and having a good time. P.S. The pies are awesome too! Made from scratch, flaky crusts, beautiful works of art.

When I lived in Saragossa, Alabama during the 1970's I came to appreciate very much biscuits and gravy and barbeque and fried okra most of all.

RE: Biscuits and gravy (Bigfoot)

Tue, 11 Aug 2009 09:09:30 GMT

I use Jimmy Dean sage sausage and add more sage and a bit of fennel. Lots of ground pepper. At the end of the preparation, when the gravy is thickening, add several tablespoons of butter and stir into the gravy: it makes it richer and more flavorful.

RE: Biscuits and gravy (Foodbme)

Mon, 25 May 2009 01:14:39 GMT

annpeeples

I start with white sauce, and then finish off with a good gravy....sorry for the obvious faux pax...

HUH???????? I don't understand!!! I understand the white sauce part, but where does the "Good Gravy" come from and how does that fit into the equation??? What consititutes "Good Gravy"??? Please explain the steps you take in sequence and what all is involved in making this happen.

RE: Biscuits and gravy (ann peeples)

Mon, 25 May 2009 00:39:05 GMT

I start with white sauce, and then finish off with a good gravy....sorry for the obvious faux pax...

RE: Biscuits and gravy (SassyGritsAL)

Sun, 24 May 2009 23:33:01 GMT

I make milk gravy by doing the following:

I use the grease from frying sausage and I add 2 heaping tablesoons of flour. I take a fork and mash the flour into the grease until it is smooth and begins to brown. Iadd salt and pepper to my taste, and add milk (remember you can always add more so pour slowly) and take a wisk and wisk until thickened.

This method always turn out for me and make great tasting gravy.

RE: Biscuits and gravy (jman)

Sun, 24 May 2009 06:43:07 GMT

annpeeples

Actually, I fry up Jones sausage-make a white sauce usiinging grease an white sauce-lots of pepper.Never had a complaint from my N,C, cousins

Leave it to a Yankee to use the term white sauce when talking about making biscuits & gravy.:)

Re:Biscuits and gravy (brittneal)

Sun, 24 May 2009 03:01:43 GMT

I did a search and there appears to be no posts for Tee Jayes Country Place. They are a central Ohio Bob Evans, BugBoy clone open 24 hours. They make a huge deal out of their gravy. Im sure in the corporate world it now comes in a mix, but its quite edible. They love to give you a soup bowl(not cup) along with your order if you ask! The one trick is to make sure the spoon is out of it before it cools, Weel you get my drift, LOL.
All in all not a bad little place and I have done the bar crawl there more times than I care to remember.
britt

RE: Biscuits and gravy (Foodbme)

Sun, 24 May 2009 02:17:10 GMT

I've been eating Sausage Gravy & Biscuits for over 35 years, starting with my first trip to Atlanta GA. Since then I have sought them out all over the country and have become a pretty good S & B Chef in my own right. However, I recently had the best ever at a little home cookin' place in Mesa AZ - The Restaurant At Sunland Village Golf Course, 721 S. Rochester St., Mesa, AZ, 85206. The place is run by a couple of older ladies who flat out know how to cook. Everything is made from scratch. The Sausage Gravy is about 70% sausage and 30% gravy. I've never seen so much sausage in the gravy anywhere. I guess they needed to put that much Sausage in there to keep the light, fluffy biscuits from floating away.

This place is nestled in a little retirement community that's West of Higley Rd and North of Southern Blvd in Mesa, AZ. I think the Golf Course was built when we still used wooden shaft clubs! I'm 68 years old and I think I was the youngest person there that morning! All the codgers were spry and alert, talking golf and having a good time. P.S. The pies are awesome too! Made from scratch, flaky crusts, beautiful works of art.

RE: Biscuits and gravy (Twinwillow)

Sat, 23 May 2009 01:19:08 GMT

In Dallas, biscuits and (sausage) gravy are as common as lox and bagels are in NYC. Mama, Daughter's Diner and, The Mecca do the best job, I think. Neither however, are chains.

RE: Biscuits and gravy (Foodbme)

Sat, 23 May 2009 00:38:33 GMT

canopyclubcafe

When I was just a boy, my dad would make the
gravy while mom fixed the biscuits and everything
else for breakfast.

Good homemade gravy is more art than science,
and after almost 50 years of making sausage
gravy, I still muck it up sometimes.

Here in the South, Pioneer brand gravy mix is about
as good as you'll find at any restaurant, and a
heck of a lot easier than making it from scratch.

I prefer the peppered.

Just fry up some sausage, then make up the gravy,
crumble in the sausage, and spoon over biscuits.

I can make good biscuits, but we find that Mary B's brand
buttermilk frozen biscuits are as good as homemade
especially if you brush the tops with melted butter
or margarine as soon as they come out of the oven.

Served up with a couple of scrambled eggs...make your
tongue slap your brains out!

Michael Worthington

PS. MellowRoast - I grew up and lived in your neck of the
woods for 31 years before I moved to MS...in Pikeville, TN.

I used to play music at the old Stagecoach Inn and
the VFW on Lee Highway.

The Governor's Lounge on Brainerd Road had a great
breakfast as well, although they're probably gone
by now.

CCC,
I am a very large fan of Pioneer's Products. I agree, their gravy mix is top notch. Sometimes, I add a little cooked sausage to it. Their Biscuit Mix in the oblong containers can't be beat. It makes good Pancakes and Waffles too. For all you Non-Southerners, here's the web site where you can order these products.
http://www.chguenther.com/
Upon your first order, we'll anoint you a Provisional Southerner/Southwesterner for a limited period of time to be decided by the frequency of your posts praising Pioneer Sausage/Pepper Gravy Mix and their Biscuit Mix. And no, I don't have any affiliation with the company. I just think their products are first class.

RE: Biscuits and gravy (canopyclubcafe)

Sat, 23 May 2009 00:13:38 GMT

When I was just a boy, my dad would make the
gravy while mom fixed the bisquits and everything
else for breakfast.

Good homemade gravy is more art than science,
and after almost 50 years of making sausage
gravy, I still muck it up sometimes.

Here in the South, Pioneer brand gravy mix is about
as good as you'll find at any restaraunt, and a
heck of a lot easier than making it from scratch.

I prefer the peppered.

Just fry up some sausage, then make up the gravy,
crumble in the sausage, and spoon over bisquits.

I can make good bisquits, but we find that Mary B's brand
buttermilk frozen bisquits are as good as homemade
especially if you brush the tops with melted butter
or margarine as soon as they come out of the oven.

Served up with a couple of scrambled eggs...make your
tongue slap your brains out!

Michael Worthington

PS. MellowRoast - I grew up and lived in your neck of the
woods for 31 years before I moved to MS...in Pikeville, TN.

I used to play music at the old Stagecoach Inn and
the VFW on Lee Highway.

The Governor's Lounge on Brainerd Road had a great
breakfast as well, although they're probably gone
by now.

RE: Biscuits and gravy (Twinwillow)

Sun, 15 Mar 2009 16:10:25 GMT

Way back in 1963 when we first came to Dallas, we would always eat breakfast in the Dallas Trade Mart's cafeteria where we had our showroom. Of course, being in Dallas, there was always biscuits and gravy on the steam table. Coming from NYC, we just couldn't understand how anyone could eat this stuff. Well, It took me about 2 years to get up enough nerve to try it. But once I did, there was no stopping me. Now of course, I can't imagine breakfast without biscuits and gravy.