Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Biscuits, and Gravy?

This is how my family has cooked biscuits for generations. My sisters now use Crisco but I still like lard and we brush the tops with oil to brown them a bit more. A good strong cup of black coffee, them biscuits , fresh churned butter and a plate of sopp'n honey is hard to beat.

BP...

Yeah lard, cold butter all work. Biscuits are so simple to make.

Thanks for the recipe......has to be better than the Bisquick my wife uses.

Proletariat.............................darn all this time I thought I was just plumb poor.





+1 for BC and halves. Wife likes Bisquick, easier, good thing I'm not picky. Haven't found a biscuit I haven't liked. Even like them when they get dry and hard.

Fry the sausage up in a few teaspoons of bacon fat, make a very loose roux, and use whole milk and half&half. Lots of fresh cracked pepper. Gravy should be smooth, not so thick you could hang wall paper with it or patch a dent with it.

Get a woman to make the biscuits. Preferably an old one. Somebody’s gramma.


Make sure the sausage is good. Bought a pound of some locally made, fancy azz , heritage pig type sausage in Oregon this winter. Schit tasted like potpourri. Was horrid.

Spot on gravy directions MM

Keep your eye out for some Hill Meat Co sausage.
They only make link but you could squeeze the sausage out of the casings.

I recently started making my own breakfast sausage.....
I'll consider my quest a success if I even get close to Hills.

http://www.hillmeat.com/our-products/sausage/

I'd rephrase this...

I always throw a bit of sage in my gravy.

Sage , onions, sausage, flour, and milk,

Retry much like everyone else says, I use jimmy dean sausage and whole milk or half n half

Never cared for biscuits and gravy. Ive tried to like it and had it in several southern states but not a fan of concrete. Seems like a filler used in the absence of real food. If you ever see me eating biscuits and gravy and grits, please, do me a favor and get me some real food.

At grandma's house you didn't waste your bisquits putting gravy on them. Especially white gravy. At grandma's house bisquits were dessert. Smother them with blackberry jam or watermelon rind preserves.

Here is my version of the egg gravey I posted about earlier. Decided to whip some up this morning.

3 scrambled eggs over 3 pieces of toast.

And by "real food" do you mean pureed Water Buffalo Bacon?

Yup. (fixed your error) Thanks for asking. Let me know if you have further question I can help you with. Water Buffalo is good food.

Just don't answer the troll. The only way he can get a reply is by being an a-hole. He needs the attention. He is squirming because nobody is replying on the other websites either. Lmao

One of those simple dishes that done well is so good, when done poorly so disappointing.

I've been using Alton Brown's biscuit recipe, and I usually double it:

2 cups flour.
4 teaspoons baking powder.
1/4 teaspoon baking soda.
3/4 teaspoon salt.
2 tablespoons butter.
2 tablespoons shortening.
1 cup buttermilk, chilled.

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

It's key with biscuits to work the dough as little as possible and have the butter as cold as possible.

For the gravy I cook up sausage or bacon, remove and add 1T butter and evoo and then 1/4 c flour and brown the rue. Then add in milk to thicken, a pinch of salt and a healthy amount of freshly ground black pepper.

You stupid fuucking idiot..... this coming from a dum dum that thinks “pressed” hamburger is “bacon”.... good lord I gotta think you’re trying to be stupid..

B&G and grits is not good food for shemales

We'll get you a freaking clue at the same tiime.