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Biscuits and Gravy [Recipe]

Biscuits and Gravy [Recipe]
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  • Post #31 - December 15th, 2014, 10:52 pm
    Post #31 - December 15th, 2014, 10:52 pm Post #31 - December 15th, 2014, 10:52 pm
    Sausage Gravy is my specialty. If this doesn't turn out for you, I will blame it on not using our sausage.

    1 lb of sausage, cooked, crumbled and drained. Remove from heat, leave sausage in the pan and add 2 or 3 TBL of butter. Let the butter melt in the hot pan.

    Add one cup of milk to the pan and turn heat back on.

    In a second cup of milk, add one heaping (just a little less than you can't get any more to stay on the spoon) Tablespoon of corn starch, and mix completelty with fork.

    When meat, butter & milk starts to boil around the edge, add the milk/corn starch slurry.

    Cook until thickened.

    Ta-da!!

    My wife makes her grandma's biscuits all the time, they are about as easy as the sausage gravy. If she satrts the buscuit making when I start frying sausage, we get done with both at the same time. I'll have to see if she wants that recipe spread around the internet. Maybe I'll teach her how to post it, then she can join all the fun here.

    Tim
  • Post #32 - December 15th, 2014, 11:23 pm
    Post #32 - December 15th, 2014, 11:23 pm Post #32 - December 15th, 2014, 11:23 pm
    JimInLoganSquare wrote:Indeed, a biscuit out of the oven has a very short half-life; maybe 30 minutes, maybe less. It is impossible to extend that half-life through any artificial means. If they pull a biscuit out of a foil-topped pan, you have been HAD. More important is this idea that gravy is some means of preserving or reinvigorating a deceased biscuit. It decidedly is not. Don't try it. With all the things Greek diners (and most every diner in Chicago) get right -- and they get so, so many things just right -- biscuits and gravy is not one of them. Period.

    Folks, the biscuit made right is a ridiculously cheap commodity. It needs to be baked fresh and served before it gets cool, just the way McDonald's does french fries. Just do this. It does not require hipster artisanal ingredients or recipes; it does not require much of anything. Every freaking diner or breakfast place south of I-70 does them right, with no seeming effort, and presents them like toast -- i.e., a free side dish, not something you have to hunt down and pay $3.00 for.

    2014 JiLS BISCUIT RANT OVER.

    I knew you'd come in strong for the fresh biscuit!

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #33 - December 16th, 2014, 7:10 am
    Post #33 - December 16th, 2014, 7:10 am Post #33 - December 16th, 2014, 7:10 am
    JimInLoganSquare wrote:Folks, the biscuit made right is a ridiculously cheap commodity. It needs to be baked fresh and served before it gets cool, just the way McDonald's does french fries. Just do this. It does not require hipster artisanal ingredients or recipes; it does not require much of anything. Every freaking diner or breakfast place south of I-70 does them right, with no seeming effort, and presents them like toast -- i.e., a free side dish, not something you have to hunt down and pay $3.00 for.



    Right on, my brother in biscuits!

    Image
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #34 - December 17th, 2014, 2:27 pm
    Post #34 - December 17th, 2014, 2:27 pm Post #34 - December 17th, 2014, 2:27 pm
    I was going to give this a try on Christmas morning:

    http://www.deepsouthdish.com/2009/01/ch ... gravy.html

    Alas, I don't have the patience for homemade biscuits. Any recommendations as to frozen or canned?
  • Post #35 - July 19th, 2020, 5:32 pm
    Post #35 - July 19th, 2020, 5:32 pm Post #35 - July 19th, 2020, 5:32 pm
    Scratch Biscuits and Gravy = Breakfast.

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    Biscuits & Gravy, count me a Fan!
    Hold my beer . . .

    Low & Slow
  • Post #36 - July 19th, 2020, 5:38 pm
    Post #36 - July 19th, 2020, 5:38 pm Post #36 - July 19th, 2020, 5:38 pm
    G Wiv wrote:Scratch Biscuits and Gravy = Breakfast.

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    Biscuits & Gravy, count me a Fan!

    What’s the red stuff in the bottle?
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #37 - July 19th, 2020, 5:47 pm
    Post #37 - July 19th, 2020, 5:47 pm Post #37 - July 19th, 2020, 5:47 pm
    G Wiv wrote:Scratch Biscuits and Gravy = Breakfast.
    ...
    Biscuits & Gravy, count me a Fan!
    Looks good Mr. Wiviott. Biscuits & Gravy is on tomorrow's menu for supper.
    The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
  • Post #38 - July 19th, 2020, 5:50 pm
    Post #38 - July 19th, 2020, 5:50 pm Post #38 - July 19th, 2020, 5:50 pm
    Dave148 wrote:What’s the red stuff in the bottle?

    Valentina Salsa Picante Mexican Sauce, Extra Hot
    Available in most groceries and any Mexican grocery, anywhere. I prefer black label extra hot.

    Valentina pairs perfectly with chunks of fresh hot crispy greasy delicious porky chicharrone.
    Hold my beer . . .

    Low & Slow
  • Post #39 - July 19th, 2020, 6:54 pm
    Post #39 - July 19th, 2020, 6:54 pm Post #39 - July 19th, 2020, 6:54 pm
    G Wiv wrote:Biscuits & Gravy, count me a Fan!

    Damn!! When you're making them like that, who wouldn't be? What's that beverage you have there? :wink:

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #40 - October 13th, 2020, 8:05 pm
    Post #40 - October 13th, 2020, 8:05 pm Post #40 - October 13th, 2020, 8:05 pm
    Sun Wah duck leftover from yesterdays lunch with the bride, nephew and his grandson. Made duck biscuits and gravy. Pretty damn tasty.

    Click to enlarge picture
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    Duck biscuits and gravy, count me a Fan!
    Hold my beer . . .

    Low & Slow

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