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

I was talking to a Canadian friend tonight, he is not familiar with biscuits, and gravy.

How do you good folks do it? I might try my hand at serving him some.

I use a good quality breakfast sausage. Fry it up in a skillet. Since it's a good quality, should not be too much fat in the pan. Next I add flour and continue cooking to make a roux. If there is not enough fat, add some butter. Add a generous amount of black pepper to taste. Salt and anything else you may like. Add milk and you have Sausage gravy.


As for biscuits, I make baking powder biscuits. Use your favorite recipe.

I break my biscuits up in pieces and then poor the gravy over the top and enjoy.

Quite literally the most ubiquitous proletariat American food combo ever devised.

I like the Betty Crocker biscuit recipe I have.


I like biscuits cut in half...not crumbled.

FC, I know a few long words, you may need to translate for a simple overaged country boy.

I prefer it cooked with bacon grease. Never had bad B&G though.

Biscuits n’ gravy is as American as moms apple pie.

Thank you FC , anyone use onions?

I like onions in mine. The exwife would eat them too, but preferred the gravy SANS onion.


I make something very similar too. Egg Gravy. Same routine, scrambled eggs, add flour, add milk. And you have Egg Gravy. Pretty good over toast.

Breakfast style gravy onion powder only.

Dinner gravy load it up.

A few squirts of your favorite pepper sauce or hot sauce on top of the gravy is a nice addition also.

Prayers sent

Be sure and post pics!

I sure have.

The restaurant in town uses links sliced up instead of ground sausage.

Ugh, probably powdered gravy mix too. That’s not real B&G!

The real key is the biscuits. Hard to go wrong on the sausage gravy.

Only now running chase to heart disease & obesity.

My mom made egg gravy too but she used hard boiled and served it on toast....for dinner.
I think it was poor folks food but I loved it.


As far as the gravy goes......bacon grease and flour roux.....even if you're using sausage.

White pepper milk gravy over biscuits is always good.

The gravy, as mentioned is just cooked sausage, add flour to make a roux and add milk to the desire consistency. This is a little pinkish in color because it also has red pepper and cayenne.

Biscuits:

2 cups of Self Rising powder in a bowl. Add 4 tablespoons of Crisco, cut into the floor till it looks like a fine meal. Add 3/4 cup of buttermilk. Mix,

If it's a little damp, add a little more flour. Turn out onto a floured surface, fold/kneed once or twice, pat/roll out to the desire thickness and cut your biscuits.

Cook in a cast iron skillet in a 450 degree oven, about 10 mins.


I'll buy a 1/2 gallon of Buttermilk and make a couple dozen biscuits. Just do as above, minus the cooking part. Take the cut biscuits and place on a cookie sheet an put that into the freezer for a few hours. Once frozen, just put the uncooked biscuits into a ziplock. When you want some, no need to thaw. Just put in the skillet and cook. They'll take a little longer and I'll typically drop the temp 25 degrees, but you don't have to.