Food and Drink ****Official Biscuits and Gravy Thread**** - Page 5

Pasta Little Brioni · 06-07-2014, 06:13 AM

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.

**Baby Lee** · 06-07-2014, 08:24 AM

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.

Coogs · 06-07-2014, 08:28 AM

Quote:

Originally Posted by Dunerdr

In all seriousness when I make it myself I just feel out the right amounts.

This!

**Fire Me Boy!** · 06-07-2014, 08:28 AM

Quote:

Originally Posted by Coogs

This!

That's how you make gravy.

Coogs · 06-07-2014, 08:29 AM

Quote:

Originally Posted by Fire Me Boy!

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.

Yep!

Coogs · 06-07-2014, 08:34 AM

Quote:

Originally Posted by Baby Lee

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.

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

R8RFAN · 06-07-2014, 08:40 AM

Quote:

Originally Posted by Fire Me Boy!

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

Absolutely

Perfect gravy is an art Perfect biscuits are even harder to master

**Predarat** · 06-07-2014, 08:49 AM

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.

kstater · 06-07-2014, 09:04 AM

Quote:

Originally Posted by Fire Me Boy!

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

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.

R8RFAN · 06-07-2014, 09:14 AM

Biscuits
Buttermilk
Flour
Shortening

Gravy
Flour
Milk
Couple tablespoons of sausage drippings..

Ted Theodore Logan · 06-07-2014, 09:14 AM

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

TLO · 06-07-2014, 09:18 AM

Over under set at 850 posts.

**srvy** · 06-07-2014, 09:24 AM

Quote:

Originally Posted by Dunerdr

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.

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.

GloryDayz · 06-07-2014, 09:32 AM

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...

GloryDayz · 06-07-2014, 09:33 AM

Quote:

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...

Simply Red · 06-07-2014, 09:46 AM

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'

06-07-2014, 06:13 AM
Pasta Little Brioni Consuming CP souls Join Date: Oct 2005 Location: U.S.A. Casino cash: $4018880	**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.
Posts: 68,382

06-07-2014, 08:24 AM	#61
Baby Lee Supporter Join Date: Aug 2000 Casino cash: $6838598	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. __________________ We need the kind of courage that can withstand the subtle corruption of the cynics - E.W.
Posts: 95,642

06-07-2014, 08:49 AM	#67
Predarat Run Chiefs fans, run!! Join Date: Oct 2004 Location: Nashville, TN Casino cash: $9973863	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.
Posts: 10,776

06-07-2014, 09:14 AM	#69
R8RFAN Molôn Labé Join Date: Sep 2001 Location: North Carolina Casino cash: $8566872	Biscuits Buttermilk Flour Shortening Gravy Flour Milk Couple tablespoons of sausage drippings..
Posts: 23,164

06-07-2014, 09:14 AM	#70
Ted Theodore Logan Starter Join Date: Aug 2006 Casino cash: $10005400	Neighbor's Cafe in Lees Summit have the most excellent biscuits and gravy!
Posts: 284

06-07-2014, 09:18 AM	#71
TLO Life is changing.. Join Date: Jul 2012 Location: NW Missouri Casino cash: $1954900	Over under set at 850 posts.
Posts: 38,861

06-07-2014, 09:32 AM	#73
GloryDayz (Sir/Yes Sir/Aye Aye Sir) Join Date: Oct 2009 Location: Diving Casino cash: $3565380	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...
Posts: 115,381

06-07-2014, 09:46 AM	#75
Simply Red You Sweetie! Join Date: Sep 2005 Casino cash: $2021206219 VARSITY	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'
Posts: 71,691