I said IF they HAVE to do a packet :evil:

Who else is a top of the biscuit guy?

Top biscuit ftw! The best b&g are found in the oddest places like run down gas stations. You have to go sausage gravy tho. A local fast food joint called brains sells some killer frozen gravy.

You thinking Cracker Barrel?

Goddammit. I said no.

If your options are ATM with MGT or powdered gravy, you better buy some douche.

ROFL

Never go chains for superb food. They're consistent, but they lack soul.

Frozen gravy is also blasphemy! Get him FMB!!

Buzz will cry himself to sleep tonight

Why would someone do this?!? Gravy is so easy to make. WHY!?!?!

And jarred, too. **** that.

Guarendamteed someone tried this on there grill

Here is one what we do and it is damn tasty... will feed six to eight.

For the gravy

A pound to pound and a half of fresh sausage
An equal pound to pound and a half of fresh hamburger to tame it down a bit
Brown sausage and hamburger in a 10 inch skillet, medium high heat.

If you have "good" sausage and hamburger, there will not be a lot of "grease" in the pan, so you will not need to drain grease off.

Add about one half or so of a cup of flour to browned sausage/burger and stir in for a minute or two... still on medium high heat.

Add milk to a depth that is higher than the meat in the skillet.

Add salt and pepper to taste.

Bring to a rapid boil while stirring occasionally to keep from sticking/burning to the pan.

Biscuits

Get the bisquick (sp) just add water packages at the grocery store. Get a couple of packages. They are damn good. We use original, as they have several favors.

Trust me, this is very good B & G, and very easy to do.

Rep for any pics of homemade b and g or your favorite restaurants

I believe this is an OK start, but you'd get better flavor from your roux if you'd take out the meat and cook it longer - maybe 2-3 minutes. Thirty seconds isn't enough to get that raw flour flavor out.

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.