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

[Simply Red]

Originally Posted by Chief Roundup

Hardees has some of the best biscuits for a fast food chain.

I used to like Mrs. Winners.

[Pasta Little Brioni]

Originally Posted by Bowser

The B&G Hardee's serves is surprisingly good. Like really surprisingly.

FMB just jumped off a cliff

[Predarat]

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.

[Pasta Little Brioni]

Originally Posted by Predarat

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.

I like the detail...but are you a top or bottom kind of guy? It's important.

[R8RFAN]

Biscuits
Buttermilk
Flour
Shortening

Gravy
Flour
Milk
Couple tablespoons of sausage drippings..

[Ted Theodore Logan]

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

[GloryDayz]

Originally Posted by Ted Theodore Logan

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

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

[TLO]

Over under set at 850 posts.

[Pasta Little Brioni]

Originally Posted by Big Smoke

Over under set at 850 posts.

I was thinking close to 1K

[GloryDayz]

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



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

[Simply Red]

if you're making sausage gravy.

It's absolutely critical to scramble + pan fry the breakfast sausage, I'd elect the 'hot' jimmy dean. Anyhow - It's critical to cook until sausage is crispy pellets.

... and here's why...


Once you develop you roux from the sausage grease, adding the wet product will soften up the sausage just the right amount. See this will eliminate the elasticity of the pork and make it a texture anyone in their right mind would want in a gravy.

Also when you add the flour to the sausage and grease pit of the skillet - try to brown the flour - but only SLIGHTLY - also to finish your gravy add three Tablespoons of evaporated milk, more crushed red pepper and a teaspoon of sugar. This step really 'pulls the gravy together'

If you want to get cute; as you render the sausage, add a teaspoon of bacon grease.


These are all very solid techniques to a good 'country' style down home sausage gravy - AKA 'Sawmill gravy'

[Chief Roundup]

Originally Posted by Simply Red

if you're making sausage gravy.

It's absolutely critical to scramble + pan fry the breakfast sausage, I'd elect the 'hot' jimmy dean. Anyhow - It's critical to cook until sausage is crispy pellets.

... and here's why...


Once you develop you roux from the sausage grease, adding the wet product will soften up the sausage just the right amount. See this will eliminate the elasticity of the pork and make it a texture anyone in their right mind would want in a gravy.

Also when you add the flour to the sausage and grease pit of the skillet - try to brown the flour - but only SLIGHTLY - also to finish your gravy add three Tablespoons of evaporated milk, more crushed red pepper and a teaspoon of sugar. This step really 'pulls the gravy together'

If you want to get cute; as you render the sausage, add a teaspoon of bacon grease.


These are all very solid techniques to a good 'country' style down home sausage gravy - AKA 'Sawmill gravy'

This too.

[Dunerdr]

Originally Posted by Simply Red

if you're making sausage gravy.

It's absolutely critical to scramble + pan fry the breakfast sausage, I'd elect the 'hot' jimmy dean. Anyhow - It's critical to cook until sausage is crispy pellets.

... and here's why...


Once you develop you roux from the sausage grease, adding the wet product will soften up the sausage just the right amount. See this will eliminate the elasticity of the pork and make it a texture anyone in their right mind would want in a gravy.

Also when you add the flour to the sausage and grease pit of the skillet - try to brown the flour - but only SLIGHTLY - also to finish your gravy add three Tablespoons of evaporated milk, more crushed red pepper and a teaspoon of sugar. This step really 'pulls the gravy together'

If you want to get cute; as you render the sausage, add a teaspoon of bacon grease.


These are all very solid techniques to a good 'country' style down home sausage gravy - AKA 'Sawmill gravy'

I've got wood

[GloryDayz]

Originally Posted by Dunerdr

I've got wood

Put ur gravy in here...

[Pasta Little Brioni]

Originally Posted by Simply Red

if you're making sausage gravy.

It's absolutely critical to scramble + pan fry the breakfast sausage, I'd elect the 'hot' jimmy dean. Anyhow - It's critical to cook until sausage is crispy pellets.

... and here's why...


Once you develop you roux from the sausage grease, adding the wet product will soften up the sausage just the right amount. See this will eliminate the elasticity of the pork and make it a texture anyone in their right mind would want in a gravy.

Also when you add the flour to the sausage and grease pit of the skillet - try to brown the flour - but only SLIGHTLY - also to finish your gravy add three Tablespoons of evaporated milk, more crushed red pepper and a teaspoon of sugar. This step really 'pulls the gravy together'

If you want to get cute; as you render the sausage, add a teaspoon of bacon grease.


These are all very solid techniques to a good 'country' style down home sausage gravy - AKA 'Sawmill gravy'

Nice touch with the sugar. Loved it the few times I've tried it with that.