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

[Pasta Little Brioni]

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.

[GloryDayz]

Originally Posted by gblowfish

My local Englewood Cafe has good B&Gs. I like tabasco in my gravy, to make it red eye gravy. When I lived in Columbia in the late 1970s, there was a place on Broadway called Ron's Country Boy that had stellar B&Gs. They're long gone now, but in the day, they were the very best for Sunday Mornin comin' down cure a hangover food.

Great place rep!

[Nickhead]

i was hoping to find a breakfast sausage recipe in here. i am amazed though, you all spend extra time on your biscuits, as i do my pork. you see, here down under, they do not have breakfast sausage, or anything remotely close. most sausages here, are made with beef believe it or not. (anything that looks like a hotdog in shape is a sausage).

that said, in the future i may steal a biscuit recipe (biscuits down under are cookies, scones are american biscuits.) you should see the faces on people when i say biscuits and gravy LOLOLOL.

now back to the breakfast sausage. again, i dont do measurements, just guess:

so i went to the butcher today and got a kilo of fresh minced plain pork. adding in sage, onion powder, garlic powder, thyme, marjoram, brown sugar, salt, pepper, red pepper flakes.

i will let it marinate through the afternoon. it will consist of b & g, sunny side eggs, and bacon... for tea. we dont do big breakfasts, so i make them at night.

standard milk gravy with cornflour as thickener.

any thoughts regarding breakfast sausage recipes?

[Baby Lee]

Originally Posted by Nickhead

here down under, they do not have breakfast sausage, or anything remotely close.

Well here in America, we raised MEN with entrepreneurial spirit. Men with names like Mr. James Dean and Mr. Robert Evans. Men who could mass produce spiced ground pork and convince us eating it every morning kept us connected with a childhood filled with a stay-at-home mom who doted on us, and fresh milk home delivered every morning and genial neighbors dropping-in before work from the mere scent of breakfast baked goods wafting out our kitchen window.

[philfree]

Gravy = the Chiefs Planet recipe put forth by Fax.

[Nickhead]

Originally Posted by Baby Lee

Well here in America, we raised MEN with entrepreneurial spirit. Men with names like Mr. James Dean and Mr. Robert Evans. Men who could mass produce spiced ground pork and convince us eating it every morning kept us connected with a childhood filled with a stay-at-home mom who doted on us, and fresh milk home delivered every morning and genial neighbors dropping-in before work from the mere scent of breakfast baked goods wafting out our kitchen window.

those were my fav's when i lived in KC. when i didnt care if things were homemade, i loved the williams gravy packets with either of those sausages. grands flaky biscuits were my favorite too.

[crazycoffey]

I do a pound of normal or spicy sausage. Spring for the good stuff.

Brown it with some minced garlic and do not drain the fat. Add a cup of chicken broth, then slowly add a cup of flour, little at a time so it absorbs evenly around all the little sausage pieces.

Then I add 7-9 cups (around a half gallon) of whole milk, one cup at a time, stir between cups and get it to the thickness you like, add ground pepper and a couple dashes of cayenne pepper to taste

I haven't made biskets in forever so I just do pilsbury buttermilk biscuits, two tubes for 16 biscuits.

Bame, no complaints yet.

[listopencil]

Originally Posted by Fire Me Boy!

Oh man I hope you don't get banned for posting pr0n on CP.

[Nickhead]

Originally Posted by listopencil

Oh man I hope you don't get banned for posting pr0n on CP.

yeah, im guessing theres tons of white gravy all over users keyboards.

[Nickhead]

because i made a stink about it, lemme share...

(btw, this method, which the wife has rated a 9.5, i browned the meat, added onions[softened up for twenty], added four cups milk, let simmer till water evaporated, added 1/8 cup water 1/3 cup cornflour mixture, stirred. i am waiting for the gravy to set for a bit like leftovers before i eat, but the house smells ****ing dynamite.)

[Fire Me Boy!]

Originally Posted by Nickhead

because i made a stink about it, lemme share...



(btw, this method, which the wife has rated a 9.5, i browned the meat, added onions[softened up for twenty], added four cups milk, let simmer till water evaporated, added 1/8 cup water 1/3 cup cornflour mixture, stirred. i am waiting for the gravy to set for a bit like leftovers before i eat, but the house smells ****ing dynamite.)

Those sausages look good.

So for your gravy, you don't start with a roux? Interesting. Is cornflour the same as cornstarch?

[Nickhead]

Originally Posted by Fire Me Boy!

Those sausages look good.

So for your gravy, you don't start with a roux? Interesting. Is cornflour the same as cornstarch?

i used to start with the roux. but for me, us, the flour was too overpowering even when simmered down properly. then my mom mentioned the corn(starch yes) and water. its great, the gravy is so silky its unreal. the slowest of boil is all that is necessary for both the milk and cornflour.

baked the sausages (beef, garlic and herbs) and bacon. i normally raise them from the pan but was a slow cook and didnt want them to dry out.

it really was a breakfast made in heaven on sunset

[Fire Me Boy!]

Originally Posted by Nickhead

i was hoping to find a breakfast sausage recipe in here. i am amazed though, you all spend extra time on your biscuits, as i do my pork. you see, here down under, they do not have breakfast sausage, or anything remotely close. most sausages here, are made with beef believe it or not. (anything that looks like a hotdog in shape is a sausage).

that said, in the future i may steal a biscuit recipe (biscuits down under are cookies, scones are american biscuits.) you should see the faces on people when i say biscuits and gravy LOLOLOL.

now back to the breakfast sausage. again, i dont do measurements, just guess:

so i went to the butcher today and got a kilo of fresh minced plain pork. adding in sage, onion powder, garlic powder, thyme, marjoram, brown sugar, salt, pepper, red pepper flakes.

i will let it marinate through the afternoon. it will consist of b & g, sunny side eggs, and bacon... for tea. we dont do big breakfasts, so i make them at night.

standard milk gravy with cornflour as thickener.

any thoughts regarding breakfast sausage recipes?

Here's a couple recipes I've used that are both good.

http://allrecipes.com/recipe/16359/breakfast-sausage/
http://www.foodnetwork.com/recipes/a...ge-recipe.html

[Hammock Parties]

Rye has really good B&G.

[vailpass]

Originally Posted by Hammock Parties

Rye has really good B&G.

Greens and puke-gravy? Truck stop combo?

[Simply Red]

looks good.