ChiefsPlanet - Food and Drink ****Official Biscuits and Gravy Thread****

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****Official Biscuits and Gravy Thread**** (https://www.chiefsplanet.com/BB/showthread.php?t=284179)

A B and G thread isn't complete without ole Easy 6...

Quote:

Originally Posted by Pasta Giant Meatball (Post 14625069)

A B and G thread isn't complete without ole Easy 6...

If you need help mastering simple tasks like this, just say the word big guy!

Quote:

Originally Posted by sedated (Post 14624520)

IMHO, the key to great gravy is onion powder and a bit of thyme.

White pepper is my key ingredient.

I also follow SR's key advice about cooking the sausage until (at least some of it) resembles coffee grounds.

There is a fine line you can reach when browning pork before it gives off a burnt taste. A teaspoon of Kitchen Bouquet will give it your carmel color.

Quote:

Originally Posted by Hoover (Post 10675983)

I don't have a recipe, but I go to this little locker that makes killer sausage, fry it up and use all the drippings to create my gravy. Flour, fennel, sage, pepper, whole milk.

My biscuit recipe

Biscuits
3 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled
4 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
1 1/4 cups buttermilk (see note)

1. For the biscuits: Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Pulse flour, sugar, baking powder, baking soda, salt, butter, and shortening in food processor until mixture resembles coarse meal. Transfer to large bowl. Stir in buttermilk until combined.

2. On lightly floured surface, knead dough until smooth, 8 to 10 kneads. Pat dough into 9-inch circle, about 3/4 inch thick. Using 3-inch biscuit cutter dipped in flour, cut out rounds of dough and arrange on prepared baking sheet. Gather remaining dough, pat into 3/4-inch-thick circle, and cut out remaining biscuits. (You should have 8 biscuits in total.)

3. Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400 degrees. Bake until golden brown, 12 to 15 minutes, then transfer to wire rack and let cool.

That's a good recipe. Gonna steal that and see how different that is from how I've been making them lately.

There's a little diner out in the middle of nowhere I pass through on the way to the Green R. in WY every year that has the best biscuits I've ever had; they're so light and fluffy they're almost like cake.

How did this escape me? An entire thread dedicated to Biscuits & Gravy?

God I love you bastards.

Is there any food that goes from incredibly delicious when piping hot to barely edible when 20 degrees cooler more so than B & G? I can't think of one. Gotta be steaming hot.

I lived in Costa Rica for a year before moving here to Denver. Wasn't really that into the food down there - and that was back in my hard-partying days, so when I moved here I weighed in at about a buck seventy. One year of eating gallo pinto (rice & beans). I had a contract banking gig and they put me up in a Residence Inn for a few months. Residence Inn serves breakfast 7 days a week, and this one in particular rotated 3 breakfasts - one being biscuits and gravy. Every 3rd morning all the B&G I could eat. And they were good. Real good. To say I took full advantage of that situation would be the understatement of the century. 7 full ones was my record. And they were heavy. Went from 170 to 210 in one month. Thankfully I eventually got transferred to a TownPlace Suites or I would've had to buy a whole new wardrobe.

****Official Biscuits and Gravy Thread****

Made the breakfast of champions this morning. Got everything all set up before I started for a nice, easy cook. I've been on a gumbo kick lately and made some homemade cajun seasoning. Threw a pinch of that in today and it's a winner!

https://uploads.tapatalk-cdn.com/202...e3c34a09da.jpg https://uploads.tapatalk-cdn.com/202...e74b268036.jpg

I grind my own Pork butt for sausage, usually make about 6-10 pounds at a time. Best Breakfast sausage you can get. I use sage, salt, pepper, red pepper flakes, brown sugar, a little cloves and marjoram for spices. Ends up quite lean, so lean in fact the last batch I made, I had to use butter to make my gravy.

I prefer a gravy that has some color to the rue, sort of a golden color, I first thicken with Chicken stock..about a 50/50 whole milk to Chicken stock

I've had a sourdough starter going for about 10 years so i make sourdough biscuits.

Quote:

Originally Posted by Pablo (Post 14693265)

http://www.reactiongifs.com/r/vqGeMsr.gif

Quote:

Originally Posted by Pablo (Post 14693265)

Got to hand it to you Pablo everything you cook looks great and that B&G is no exception.

But be honest that was you wife's portion that doesn't meet to 2 biscuit mans minimum. :D

Oh and Buzz would have some toast on there. Where is Buzz he is noticeably absent now days?

Quote:

Originally Posted by srvy (Post 14693780)

Got to hand it to you Pablo everything you cook looks great and that B&G is no exception.

But be honest that was you wife's portion that doesn't meet to 2 biscuit mans minimum. :D

Thanks, it was good. And I went back for that second biscuit after that plate was done. Just didn't know how hungry I was after drinking a bunch of coffee.

Quote:

Originally Posted by srvy (Post 14693783)

Oh and Buzz would have some toast on there. Where is Buzz he is noticeably absent now days?

I'm around, just lost my sis after a few day's in hospice, it was her wish. Hell no on toast with b&g. Put some jelly on another biskit and I'm good. Thanks for thinking about me bud.

Quote:

Originally Posted by Buzz (Post 14697185)

I'm around, just lost my sis after a few day's in hospice, it was her wish. Hell no on toast with b&g. Put some jelly on another biskit and I'm good. Thanks for thinking about me bud.

So sorry to hear about your Sis :(