Helpful ReplyHot!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.
Ketteract
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Re: Biscuits and Gravy 2015/05/06 17:42:30 (permalink)
So I thought I'd post this.  Today is an atypical week at work, where a bunch of departments are all knuckling down in our "command center" and working almost round the clock.  They're catering in three meals a day, produced in the hospital cafeteria.
 

 
Definitely one of the weirdest b&g's I've ever had.  If there's sausage in there, it's ground so finely as to be indistinguishable.  The onion is probably the most distinctive ingredient.
 
... and it's still better than what I've had at some diners here.
mar52
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Re: Biscuits and Gravy 2015/05/06 19:58:26 (permalink)
Ketteract, that looks great to me...  even with those odd onions.
 
I've never had good gravy from a restaurant.  Home made gravy is better even at its worst.
Wistah
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Re: Biscuits and Gravy 2015/05/06 21:17:07 (permalink)
Ketteract
So I thought I'd post this.  Today is an atypical week at work, where a bunch of departments are all knuckling down in our "command center" and working almost round the clock.  They're catering in three meals a day, produced in the hospital cafeteria.
 

 
Definitely one of the weirdest b&g's I've ever had.  If there's sausage in there, it's ground so finely as to be indistinguishable.  The onion is probably the most distinctive ingredient.
 
... and it's still better than what I've had at some diners here.




 
If even a half-decent B&G is served anywhere in New England, I have yet to find it.  I keep looking though.
ScreamingChicken
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Re: Biscuits and Gravy 2016/04/09 23:36:47 (permalink)
A couple of weeks ago I took a trip into the Big City and had breakfast at Madison Sourdough, and my choice was a biscuit with gravy and an egg.

 
The front part is open and airy; there's a dining room in back.

 
I realize that this looks like a party gag but it was actually quite good, and I've never had sausage gravy this thick in my life.  The onion was definitely noticeable but stopped short of being overpowering, which would've been a negative for me.

 
The biscuit was crumbly but dense as well, so this was a far more filling breakfast than I initially imagined.

 
Of course, with a name like Madison Sourdough you might expect to find some of this stuff laying around.  I took home a signature hearth loaf, which contributed nicely to that night's dinner.

 
And there are a few things for those who have a bit of a sweet tooth, too.

post edited by ScreamingChicken - 2016/04/09 23:38:17
leethebard
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Re: Biscuits and Gravy 2016/04/10 08:49:58 (permalink)
Looking good...especially that sour dough baguette!!
TnTinCT
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Re: Biscuits and Gravy 2016/04/10 09:03:36 (permalink)
Looks like a great place! I like lots of sausage in my gravy, that looks pretty meaty!
easydoesit
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Re: Biscuits and Gravy 2016/04/10 13:25:53 (permalink)
I'd sure like to try that plateful, SC.  I appreciate all that you are doing to highlight your area, and they're not so far from me, either.
 
We had a "tomato pie" from Salvatore's in Sun Prairie a couple weeks ago.  Very good.  We were in downtown Madison, but their store downtown didn't open until later.  
 
Also had some very good "Russian Dumplings" at Paul's Pel'meni downtown.  Small menu, but big business.  This was around 230 PM, and they had plenty of customers (lotta college kids, it seemed).  We wouldn't be wanting the dumplings every day, but I wish we had them in La Crosse.  I would be a regular of this cheap, salt-of-the-earth staple.
 
Keep reporting, please, and know that it is appreciated.
\
ScreamingChicken
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Re: Biscuits and Gravy 2016/04/12 18:05:18 (permalink)
easydoesit
I'd sure like to try that plateful, SC.  I appreciate all that you are doing to highlight your area, and they're not so far from me, either.
 
We had a "tomato pie" from Salvatore's in Sun Prairie a couple weeks ago.  Very good.  We were in downtown Madison, but their store downtown didn't open until later.  
 
Also had some very good "Russian Dumplings" at Paul's Pel'meni downtown.  Small menu, but big business.  This was around 230 PM, and they had plenty of customers (lotta college kids, it seemed).  We wouldn't be wanting the dumplings every day, but I wish we had them in La Crosse.  I would be a regular of this cheap, salt-of-the-earth staple.
 
Keep reporting, please, and know that it is appreciated.

Thanks!
 
That was Salvatore's original location you ate at and I agree about the food.  I've never been to Paul's but I believe Buddy Roadhouse is a fan.
 
Speaking of the Madison area, whatever happened to Pancho?  As culinarily diverse as Madison is it seems odd that I'm the only person here, and I don't even live there!
 
Hey, since you're in La Crosse do you know of any diner-type restaurants with names beginning with "M"?  Long shot I know, but my younger daughter's boyfriend ate there last weekend and when she was telling me about it "M" was the only thing she could remember.  Then again, if "M" is all she can remember I suppose I should also ask if there's a place called Fritz Lang's Psychologically Disturbing Family Restaurant.
 
And to get back on topic, Luke's Cafe in McFarland serves up some pretty good biscuits & gravy that pair nicely with their corned beef hash.
Relentless
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Re: Biscuits and Gravy 2016/05/10 05:26:39 (permalink)
Some of the frozen biscuits are pretty decent, but canned biscuits are an abomination for which there is no excuse.  Really.  Any of the mixes like Bisquick or Pioneer will make a far better biscuit than canned.  If you have not tried making scratch biscuits, you should.  You can have a batch made while the oven is pre-heating and the sausage is cooking.  Make gravy while the biscuits are cooking.
goheels
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Re: Biscuits and Gravy 2016/05/10 21:36:02 (permalink) ☄ Helpfulby Relentless 2016/05/10 22:41:26
Southern Biscuits
 
2 cups soft wheat flour (White Lily)
Cut in Crisco the size of a large egg
Add enough buttermilk to bring dough together...still a little wet
Turn onto floured counter and pat down to 3/4 inch
Cut and place on baking sheet
Bake at 425 for 12 minutes or until golden brown
 
Hard wheat flour does Not work for biscuits.
mar52
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Re: Biscuits and Gravy 2016/05/10 22:23:48 (permalink)
I don't know soft wheat flour.  We don't get White Lily in Los Angeles.
 
 
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