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

Guys I need a good biscuits and gravy recipe for this weekend. One that's simply amazing. Some stories about the best restaurant purchased as well. What was the best b and g you have ever eaten? Also are you more of a fan of the top or bottom of the biscuit? Any and every thing about this topic shall be in this thread.

Biscuits and gravy are an art form. Not sure a recipe will help.

What is the best you have ever eaten FMB? I am sure you have a recipe to share.

Powdered gravy makes me want to punch kittens. FIL does that with Thanksgiving turkey and it blows my mind. He goes all out on Thanksgiving, scratch made everything and all fixings. Then... Powdered gravy.

I makes a mean sawmill gravy, but I've never really learned to make biscuits. I'm sad now.

Best I've had... Unfortunately, I don't remember the name of the place, but it was this little cafe in Memphis. The gravy was just better than average, but the biscuits were other-worldly.

I can't really say about top or bottom. I guess I'm versatile. There are things I really prefer about each one. Tops are buttery and tender and flaky and yummy. Bottoms have a good crush and a bit of crunch, while also being tender and flaky.

As long as it's not a soggy biscuit, I'm good with whatever.

Hmmm. Well I am slightly surprised you don't make them. I am definitely a top of the biscuit kind of guy.

Powdered is ok, but you have to use the biscuit gravy mix and add in fresh sausage and pepper to season. A straight sausage gravy packet is blasphemy!

If you're gonna make biscuits from scratch, go all in and use lard.

What gets lost in the gravy and biscuit fuss is the sausage. It's imperative to use a quality sausage. I'd recommend Mendolia's around the KC area.

No. No, no, noppity, nope.

Powdered gravy is an abomination. Don't make me put you on ignore.

Biscuits are pure baking, and generally I can't stand baking. I am getting into making bread, so I may try my hand at biscuits sometime.

Biscuits are a LOT easier than bread. Yeast is a fickle bitch.

Nah. Treat it right and it's easy. It gets a bad rep by people that treat it poorly.

Downtown Cafe
Weatherford, TX

http://www.urbanspoon.com/r/301/1278...fe-Weatherford

Admittedly, it was the first/only time I've had chicken fried bacon so that may have unfairly influenced my taste buds.

http://a4.urbancdn.com/w/s/SL/IuFyC14HCbn8gI-640m.jpg

http://www.urbanspoon.com/w/s/kv/CJP...dzzRH-640m.jpg

Bob Evans

:deevee:

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.

....but Hoover and Coogs are you a top or bottom of the biscuit guy? I need answers.

I still have jonesing for the KSU Union b&gs from the 90s. So good.

I know, it's a sickness.

Could be. I don't time things and probably am closer to a minute to minute and a half with everything in the pan. There is no flour taste to my gravy.

I'm a top of the biscuit guy.

I also make mine gluten free for my wife. Can't tell the difference.

Cut them in half and use both here.

I would cook that flour as long as I thought I could. The longer you cook it the better the gravy in my opinion.

Yeah, why waste part of a good biscuit?

2 beat places I've EVER had bng is Skyway Jacks in South St Pete, Lenny's in Clearwater. If I could have a bng showdown between those 2 I'd probably die if cardiac arrest.

I don't know if its the best biscuits and gravy I've had but I love the fact that the Machine Shed Restaurants offer it as a side to any breakfast you order.

Absolutely! :thumb:

That is a given. Which do you prefer?

Which was your favorite half of the biscuit Coochie? Any pics?

Chocolate gravy and biscuits.

Family recipe/tradition.

Best thing you've ever put in your mouth

If I have to choose, top I guess. It's all good though.

Please share!!! Need Pics of this.... and you didn't answer the most important question.

I will ship you this shit!

My grandma always used Milnot in place of milk. Holy shitballs that is the best gravy.

Bacon Grease, milnot, salt and pepper, brown your flour. Beast it.

Ever had Shoney's biscuits and gravy?

Send it to FMB!

How do I post pics from my computer?

Did she have any tattoos?

:Grrrr:

He'll probably burn the box on sight.

In all seriousness when I make it myself I just feel out the right amounts. I like my gravy like I like my women, thick, rich and full of sausage.

What's the consensus of thick, then, or medium gravy? Personally, I like it really thick. Like you can cut it and it still hold some semblance of its shape.

That is how I like it. It can retain it's form to some extent on top of the biscuit after being cut.

I like it medium/thick.

I will cut you.

Medium consistency.

Tops slightly better than bottoms, but not enough to make a fuss over.

Of all the things out there, powdered gravy is WAAAY low on my list of gripes. The only gripe really is that you're not mixing your own spices, and you're thickening with corn starch. You'd be surprised how many really good gravies you've eaten in restaurants that are powder mixes. Boil water, add mix, stir. Perfect consistency. Add sausage. Impossible to tell from scratch after mulling for a 1/2 hour or so.

Hardees makes biscuits from scratch, with LARD. We had a grandmotherly lady who came in an hour early every day to mix them up by hand and start the first batches. I've followed her process and it was the same as my grandma's, whose biscuits would have people coming from miles around just to stop off for fresh biscuits and Johnny's blackstrop.

Gravy is powdered mix with fresh sausage off the grill.

As good a single offering as you can get in fast food breakfast.

This!

That's how you make gravy.

Yep!

To be honest, I have never had restaraunt gravy that can hold a candle to homemade gravy.

Absolutely :thumb: Perfect gravy is an art Perfect biscuits are even harder to master

The best homemade I have ever had is from my mom of course, the best at a restaurant was at the Sheppard Of The Hills restaurant in Branson. Not sure if that place is still around, and if it is if it is still good. Have not been there in over 10 years. For making my own, I do not have a recipe, but for the biscuits I take the easy route and buy frozen or pre made biscuits and simply heat them in the oven. For the gravy I take a pound of sausage, cook it, remove some of the grease if needed, then lightly coat the cooked sausage with flour, pour milk or cream into it while still on the skillet with the warm setting. Then add pepper and other spices, and keep pouring milk or thicken it with flour until it is the desired consistency. It takes a few times but once you get used to it you can get the hang of it. Thick gravy, thin gravy, you can make it the way you and the people eating it want it.

Yup.

Been making B&G from scratch every Sunday for 10+ years now.

Biscuits:

2 c flour
stick of butter
1tbs baking powder
tsp salt
tsp sugar
3/4 c milk added after butter is turned in to flour.


Gravy is hunk of sausage, milk flour salt and pepper. All done by feel.

Biscuits
Buttermilk
Flour
Shortening

Gravy
Flour
Milk
Couple tablespoons of sausage drippings..

Neighbor's Cafe in Lees Summit have the most excellent biscuits and gravy!

Over under set at 850 posts.

So true there is a gas station with a grill on 9 highway in Riverside, Mo. They serve a mean ass B&G in take home Styrofoam.

Here's a quickie brief. Granted, the doode uses canned biscuits, but this will give you an idea of how to make the gravy.

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And if you want to make biscuits, watch this...

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Yes, very good option for Lee's Summiters...

I got this recipe a long time ago watching Gone Fishing with Harold Ensley. Its simple but its good and I rarely stray from it.

1 lbs RB rice sausage mild, medium, hot or sage whatever you prefer. Note I substitute Aldi brand sausage sometime its excellent.

1 cup flour this is more or less the consistency you prefer.

1 stick sweet cream butter 2 if your bold.

2 cups heavy cream

whole milk for consistency added as needed

Salt and pepper to taste.

Brown the sausage in large iron skillet.
Drain the grease if your a skinwuss.
Add butter
When melted add flour lower heat till you have a sticky roue sp?
Add the heavy cream bring to boil reduce heat
As it thickens add whole mild a little at a time till you have gravy you like.
Salt and pepper to taste.

The biscuits were just standard jiffy using buttermilk or regular milk with a lil vinegar mixed in its a substitute for buttermilk. Cook in cast iron dutch oven optional.

I do biscuits scratch to damn much work Jiffy or buy the Grands. Sams Club flats of biscuits are good for a crowd.

This is a tasty hearty breakfast and simple.

As for places out for B&G I like Country Cafe in Riverside.

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Chocolate Gravy is damn good too.

That place sucks ass.

The worst biscuits and gravy I've ever tasted were from Cracker Barrel.

The best I've ever tasted were from this smaller breakfast spot called Peach Valley. I only know of one but the place has great food and the best prices in town.

First Watch is also a great breakfast spot, if you guys have those.

Goddammit. Now I'm going to punt a puppy if I don't get some kick ass B&G sooner rather than later. Piss on all of you.