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****Official Biscuits and Gravy Thread****
(https://www.chiefsplanet.com/BB/showthread.php?t=284179)
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Standard sawmill gravy. Fry the sausage, reserve some fat. Flour to make a roux, add milk, simmer. This was about 3 Tbsp oil and flour, 2 cups of whole milk. Then add chopped up sausage. |
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WheatFields in downtown Lawrence, KS has some of the best I've had in a restaurant :drool:
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I grew up in the South. Been eating biscuits and gravy my whole life. It's not really some mystical form of food that only "chefs" can make properly - and I found out for myself many years ago.
- There is a product in stores called "Kentucky Seasoned Flour". Follow directions for gravy and mix with sausage. BOOM!!! The most I have EVER added to the recipe has been a little black pepper. It is perfect. - Give it a try - I think you will be happy.... |
That's what I use to season my chicken
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Stand up to the old Paradise Cafe before it went to shit? plus wine with breakfast. Those were dammed decent. We used to have B+G wine parties where lots of wine, herbs, and everyone helped cook, host made the gravy. There was a grape farmer that kicked serious ass when it came to making gravy. Never had as good anywhere but the wine and herbs may have swayed my judgement. |
Steak and Shake has legit B&G. https://uploads.tapatalk-cdn.com/201...780cde6c87.jpg
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Made this on the camp fire a couple weeks ago. The biscuits were out of a can baked in my dutch oven over the fire.
1.5 lbs of breakfast sausage from Fareway Its pretty lean - no reason to drain fat. Add a pad of butter. Sage, granulated garlic, crush red pepper, pepper 1/3 cup of flour. Half gallon of whole milk 1 cup of buttermilk For camping I actually cooked the sausage at home, added the butter, seasonings, and flour. Put it in a plastic bag and kept it in the cooler. When the biscuits are done pop them out add your mix to warm it, once hot add milk. Slowly bring to temp, them get it to slightly boil to thicken. I'll put this up against ANYTHING you get in a restaruant. |
im still waiting to see any of you try your hand at homemade breakfast sausage.
its my only option here. pork mince isn't seasoned in any way resembling B&G sausage. i guess i could buy some sausage patties from macdonalds ROFL |
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hungry now...
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Tried Hardee's. I'd give it a 5/10.
The top part of the biscuit was quite tasty. But the bottom was overcooked and dry. https://uploads.tapatalk-cdn.com/201...22e21a5e4b.jpghttps://uploads.tapatalk-cdn.com/201...7833cfc010.jpg |
:)
I'll never forget my last trip (before I retired) to Colorado (Denver)....the motel/hotel I stayed at (If I remember correctly - Fairfield Inn) had biscuits and gravy as part of their "free" breakfast. It was like putting a bottle of elementary school paste in your mouth....worst crap I have ever eaten in my life. Uggghh.... Another place that I , personally like, that has terrible sausage gravy is the Cracker Barrel...just don't care for it. |
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Here is how I do it, without reading through all the responses...
Use a Cast Iron Skillet Fry Sausage. DO NOT DRAIN THE FAT. Add a heaping Tablespoon of Flour (roughly) and stir until the Sausage is Coated. Do this over medium heat. Scrape the bottom of the pan with a spatula as well. Add about 2 cups of whole milk, with my skillet, I just pour the milk in until it's about 1/4 from the top. Allow it to simmer to a bubble. Once it bubbles, turn off the heat and let stand for about 5 minutes. Gravy will thicken upon standing. Add Pepper. I like a peppery gravy. To add, I rarely use any exact measurements when doing this. I just "cook from the hip" and eyeball everything. |
White Lily self rising flour for your biscuits or you're doing it wrong. Good luck finding it. (JK) No tips for gravy, but better quality sausage seems to yield better results here. Still nowhere close to the best I've had.
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Yep - my bad, you are correct. In any event - it isn't good..... :thumb: |
Dartgod's biscuits and gravy on the morning of the game were in one word "Outstanding"!!!! They always are...
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Great Harvest in Wichita likely has the best restaurant B & G I've had.
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IMHO, the key to great gravy is onion powder and a bit of thyme.
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Engelwood Cafe in Independence has very good B&G. Damn you guys, now I want me some Bs and Gs!!
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:homer: mmmmm....Biscuits & Gravy :homer:
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My God - But that looks good!!!!! :thumb: |
I'll put my B&G against anyones, and can bang it out in 15 minutes
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A B and G thread isn't complete without ole Easy 6...
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I also follow SR's key advice about cooking the sausage until (at least some of it) resembles coffee grounds.
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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.
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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.jpghttps://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. |
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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?
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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. |
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Wife ordered Hash House Go Go biscuits and gravy. Solid 2nd to Michaels BG in Taos.
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Damnit - now I have to make some biscuits and gravy....
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