Biscuits and Gravy

RE: Biscuits and Gravy (ann peeples)

Thu, 19 Jul 2007 09:11:40 GMT

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!!

RE: Biscuits and Gravy (mattf311)

Mon, 16 Jul 2007 16:56:04 GMT

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.

RE: Biscuits and Gravy (Rick F.)

Mon, 16 Jul 2007 15:48:48 GMT

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!

RE: Biscuits and Gravy (Michael Hoffman)

Mon, 16 Jul 2007 15:27:29 GMT

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.

RE: Biscuits and Gravy (Rick F.)

Mon, 16 Jul 2007 15:16:41 GMT

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.

RE: Biscuits and Gravy (enginecapt)

Mon, 16 Jul 2007 14:37:42 GMT

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.

RE: Biscuits and Gravy (Michael Hoffman)

Mon, 16 Jul 2007 13:54:29 GMT

I use some pretty hot sausage, so I've never thought about adding cayenne. I'll have to try that. Thanks for the idea.

RE: Biscuits and Gravy (enginecapt)

Mon, 16 Jul 2007 13:17:12 GMT

Anyone else like to add a healthy shake of cayenne powder to their gravy while it's cooking?

RE: Biscuits and Gravy (SassyGritsAL)

Mon, 16 Jul 2007 12:06:32 GMT

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.

RE: Biscuits and Gravy (PamF)

Sat, 14 Jul 2007 11:45:23 GMT

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

RE: Biscuits and Gravy (stridge)

Wed, 11 Apr 2007 12:53:45 GMT

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

RE: Biscuits and Gravy (bowtieman)

Fri, 23 Mar 2007 04:52:22 GMT

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!!

RE: Biscuits and Gravy (Barbarainnc)

Sat, 17 Mar 2007 21:13:53 GMT

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.

RE: Biscuits and Gravy (NichRich)

Sat, 17 Mar 2007 16:18:07 GMT

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?

RE: Biscuits and Gravy (desertdog)

Thu, 08 Mar 2007 18:10:09 GMT

HAHHAHA ! Welcome back John.

RE: Biscuits and Gravy (John A)

Thu, 08 Mar 2007 13:31:04 GMT

John

RE: Biscuits and Gravy (desertdog)

Mon, 05 Mar 2007 20:08:24 GMT

quote:
Originally posted by chezjohn

B&Gs ... food of the Gods. Not only do I bake scratch buttermilk biscuits (easy peasy), I also grind up pork butts & make my own breakfast sausage rolls ... but that's neither here nor there. I'm delurkin' to talk about smoked fatties ~ y'all know what they are. Just take a 1# roll of your favorite breakfast sausage, unwrap it & put in your smoker & smoke it. I usually do a half dozen of them at a time, then freeze some of them. I digress ... take yerself a smoked fattie & crumble it up ... make yerself a roux with some bacon grease ... add milk to make your gravy (go nuts with the black pepper), then add the crumbled smoked sausage ... voila, smoked fattie gravy ... over fresh baked buttermilk biscuits ... whooooboy, now that's some mighty-fine grindin!!

dude, I am all over that!

RE: Biscuits and Gravy (Michael Hoffman)

Mon, 05 Mar 2007 18:30:23 GMT

quote:
Originally posted by SeekerLady

I went to a Bob Evans in Maryland and wanted to try something different one day. I was in the mood for sausage. I saw sausage and biscuits and ordered it. I was served a big, flat soup bowl of sausage gravy and 2 or 3, big, fluffy biscuits on a plate. I had more gravy than biscuits. I finished off the gravy with a soup spoon. May have been a little unorthodox, but I wanted all the gravy too...lol

Of course now I order extra biscuits and a side of sausage patties and I'm in heaven!

Seeker

Why not just get home fries with it and smother them in the gravy?

RE: Biscuits and Gravy (chezjohn)

Mon, 05 Mar 2007 18:09:20 GMT

B&Gs ... food of the Gods. Not only do I bake scratch buttermilk biscuits (easy peasy), I also grind up pork butts & make my own breakfast sausage rolls ... but that's neither here nor there. I'm delurkin' to talk about smoked fatties ~ y'all know what they are. Just take a 1# roll of your favorite breakfast sausage, unwrap it & put in your smoker & smoke it. I usually do a half dozen of them at a time, then freeze some of them. I digress ... take yerself a smoked fattie & crumble it up ... make yerself a roux with some bacon grease ... add milk to make your gravy (go nuts with the black pepper), then add the crumbled smoked sausage ... voila, smoked fattie gravy ... over fresh baked buttermilk biscuits ... whooooboy, now that's some mighty-fine grindin!!

RE: Biscuits and Gravy (SeekerLady)

Mon, 05 Mar 2007 17:49:08 GMT

I went to a Bob Evans in Maryland and wanted to try something different one day. I was in the mood for sausage. I saw sausage and biscuits and ordered it. I was served a big, flat soup bowl of sausage gravy and 2 or 3, big, fluffy biscuits on a plate. I had more gravy than biscuits. I finished off the gravy with a soup spoon. May have been a little unorthodox, but I wanted all the gravy too...lol

Of course now I order extra biscuits and a side of sausage patties and I'm in heaven!

Seeker

RE: Biscuits and Gravy (desertdog)

Sun, 11 Feb 2007 13:40:52 GMT

quote:
Originally posted by Detroittwister

Biscuits and gravy is one of my favorites any time of the day. If your ever in the Metro Detroit area you must try the biscuits and gravy at Mr. Brewstirs 25077 Ecorse Rd. Taylor MI 48180 313-281-1384 they have thier own flavor and is awesome. A nice little place seats arount 26 people, great service and very clean. For biscuits and gravy lovers this place is a must try.

Have you ever eaten anywhere else? All of your posts so far are about the same place...

I welcome you to Roadfood but would suggest you read the rules posted on the homepage, I could see where someone might think you are soliciting your own business on these forums...

RE: Biscuits and Gravy (Detroittwister)

Sun, 11 Feb 2007 11:59:04 GMT

Biscuits and gravy is one of my favorites any time of the day. If your ever in the Metro Detroit area you must try the biscuits and gravy at Mr. Brewstirs 25077 Ecorse Rd. Taylor MI 48180 313-281-1384 they have thier own flavor and is awesome. A nice little place seats arount 26 people, great service and very clean. For biscuits and gravy lovers this place is a must try.

RE: Biscuits and Gravy (Rick F.)

Sat, 10 Feb 2007 19:16:24 GMT

quote:
Originally posted by Ranger Steve

As Wistah said above, avoid the Cracker Barrel version. The gravy is thick, like that white paste we used to used in grade school art projects, and tasteless, as are the biscuits.

At least that white paste actually wasn't bad: a bit minty, as I remember.

RE: Biscuits and Gravy (Foodbme)

Sat, 10 Feb 2007 18:21:41 GMT

quote:
Originally posted by oDey in LA

quote:
Originally posted by backfrmIraq

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...

Git yo self on down to Pensacola and have some really good biscuits and sausage & gravy. Don't forget the side of grits as well. All this of course at The Coffee Cup. Foodbme will back me up on this....

BTW thank you for your service to our Country......OD

You are absolutely Correcto Biscuit Breath. The Coffee Cup in Pensacola FL RULES!

RE: Biscuits and Gravy (Big_g)

Sat, 10 Feb 2007 12:24:58 GMT

As always John, great photo's and now I'm hungry for some.

RE: Biscuits and Gravy (Big_g)

Sat, 10 Feb 2007 12:23:15 GMT

quote:
Originally posted by Ranger Steve

As Wistah said above, avoid the Cracker Barrel version. The gravy is thick, like that white paste we used to used in grade school art projects, and tasteless, as are the biscuits.

Man is that ever a true statement....The very first time I ate at a Craker Barrel I ordered the biscuits and gravy with great excitement...it was crap. The Sawmill gravy was infact Sawdust gravy and the bisquits at Hardee's or Popeye's are lightyears ahead of Craker Barrel. I was so disapointed in the food that unless friends insist on going the one I don't eat there anymore. But, thats just me.

RE: Biscuits and Gravy (John A)

Fri, 09 Feb 2007 07:14:52 GMT

John

RE: Biscuits and Gravy (Ranger Steve)

Thu, 08 Feb 2007 18:29:03 GMT

I've never been good at making biscuits, and the Pillsbury ones are fine with me. As for the white gravy, there's a mix in a foil pouch, Sylvia's is the brand, I think. It works for me. As Wistah said above, avoid the Cracker Barrel version. The gravy is thick, like that white paste we used to used in grade school art projects, and tasteless, as are the biscuits. The rest of the menu is perfect. I don't know how they messed up on the biscuits and gravy.

RE: Biscuits and Gravy (BhamBabe)

Mon, 22 Jan 2007 23:51:49 GMT

Rick, I thought I had Mamaws Orange Cake recipe handy as well but I think it's in a box in the attic (just moved) I'll call her tomorrow and get it.

RE: Biscuits and Gravy (BhamBabe)

Mon, 22 Jan 2007 23:44:50 GMT

quote:
Originally posted by Rick F.

quote:
Originally posted by BhamBabe

Gonna grab [Mamaw's] layer orange cake and Lane cake recipes while I'm there too. Will make sure to eat first though lol
Recipes, please, with bread and butter with sugar on it? Pretty please?

Long recipe but fairly simple once you have it all ready to do. My most favorite cake of all time. Very rich!

Lane Cake from the files of Mamaw Phillips in Alabama

CAKE:

1 cup lightly salted butter (not sweet or whipped)
2 cups granulated sugar
1 teaspoon vanilla extract
3 1/4 cups sifted all-purpose flour
3 1/2 teaspoons double-acting baking powder
3/4 teaspoon salt
1 cup milk
8 egg whites

1. With pastry brush and softened butter or margarine (not from the 1 cup), grease and flour bottom and sides of 4 round 9 layer-cake pans 1" deep. Line bottoms of pans with parchment paper cut to fit. Grease and flour the parchment. (If you have only 2 pans, let half the batter stand in bowl while baking 2 layers After removing first 2 baked layers. Wash and dry pans. Grease and line bottoms.)
2. Have top oven rack in about center of oven. Put second rack about 2" below. Turn on oven: set at 375F.
3. With electric mixer or large spoon, beat butter until fluffy.
4. Gradually add sugar and beat after each addition until light and fluffy.
5. Add vanilla and beat until mixture is as light as whipped cream.
6. Sift; then lightly spoon flour into measuring cup for dry ingredients and fill heaping full. Do not shake down or pack with spoon. Level off with metal spatula.
7. Put measured flour into sifter with baking powder and salt and sift into bowl.
8. Add dry ingredients and milk alternately to butter mixture in small, amounts, blending after each addition until smooth. (Use lowest speed of electric mixer, wooden spoon.) NOTE: Be careful to only blend, no more beating at this point.
9. Thoroughly wash and dry electric mixer or rotary beater and bowl. (Even a speck of butter on beater or in bowl will prevent egg whites from becoming stiff.) Beat egg whites until they stand in soft. glossy points, but not until dry.
10. With large spoon or rubber spatula, gently fold whites into batter.Continue until whites are evenly distributed.
11. Divide batter evenly among 4 pans and spread to sides with spatula. (If you have only 2 pans. see step 1.)
12. Put 2 pans on each oven rack so that one pan is not directly beneath another. Bake 15 to 20 minutes, or until done. Cake is done when it shrinks from sides of pan and surface springs back when presses lightly with finger.
13. Let pans stand on cake racks 3 to 5 minutes. Carefully loosen around edges with spatula. turn layers upside down on racks. Slowly peel off parchment paper, then turn right side up. Cool thoroughly.

FROSTING:

1 to 1/2 cups seedless raisins
12 egg yolks
1 3/4 cups sugar
1/2 teaspoon salt
3/4 cup lightly salted butter or margarine (not sweet or whipped)
1/2 cup rye or bourbon whiskey
1 1/2 cups coarsely chopped pecans
1 1/2 cups shredded fresh coconut
1 1/2 cups quartered candied cherries

1. Cover raisins with hot water, let stand a few minutes, then drain and dry.
2. Put egg yolks in top part of double boiler and beat slightly with rotary beater.
3. Add sugar, salt and butter.
4. Put over simmering water and cook, stirring, until sugar is dissolved, butter melts and mixture is slightly thickened. DO NOT overcook or let egg yolks become scrambled in appearance. Mixture should be almost translucent.
5. Remove from heat and add whiskey.
6. Beat mixture 1 minute with rotary beater.
7. Add nuts, raisins, coconut and cherries. If double-boiler top is too small to hold all this, mix ingredients in large bowl; cool.

Spread frosting between layers and on top and sides of cake. Frosting on sides may slide off. Lift with spatula and spread back on sides. Repeat if necessary.

To store: Cover with cake cover or loosely with foil or plastic wrap, tucking it under plate, and store in cool place. Stored this way, cake will keep well 1 to 2 weeks. If frozen, then vapor-proof wrapped and stored in freezer cake will keep almost indefinitely.