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.

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.

You can buy the schidt in a can. Don't try it.
My FIL thinks it's good.
His daughters sausage gravy proves him wrong.

She browns loose sausage, sprinkles flour over it as it finishes, then stirs in mIlk.
Little different than most, but just a shortcut.

LOL. The drama is priceless. Thanks for that.

Its almost like you actually believe I care what you think or say. Lets keep that fantasy alive, shall we? Next time get really really mad. Let me have it. Hahahahahahahahahaha

What a douche.

You obviously care, or you wouldn’t read it.... with any luck your blubbering dumb azz will get ironed out crossing the street.....

Whose smoker looks like an IKEA closet...

Why would you put that on the internet? That's literally the most hilarious "smoker" I've ever seen. I just wanna hang my [bleep] coat up looking at that sum bitch....

You still don't get it. Let me help. You entertain me. (like a sad clown) Yes I read it. Its funny.

Now dance puppet, dance. Entertain me more. Say more words.

Chop chop.

Thank you. You got it (even if by mistake) Lucky for you, Im here to educate you as you have clearly no knowledge of commercial smokers that cost upwards of $5,000. Like this one.



Since I'm crafty and I wanted a larger version that is propane rather than electric, I made my own and since I'm a fan of Irony, I decorated mine to look like an outhouse (complete with crescent moon)





Since you dont know of the versatility of such a smoker, Im going to educate you. Such an insulated smoker is used for long sausages thanks to the height. Its also great for hanging bacon. The racks for fish and its ability to excel in cold smoking things like cheese and even jerky.

Deer and Deer Hunting Magazine was so impressed they published the unfinished smoker in their magazine.



At the same time it allows me to turn out fantastic brisket, ribs, chicken, pork shoulders, ect.

Its incredibly versatile in its utility as compared to those ugly metal hot smokers. No, thanks to you calling out your complete lack of knowledge, I have the opportunity to once again educate you. You are welcome.

.


Now, dont be shy, you make sure to ask as many questions as you need regarding such a smoker. Im here to educate. I didnt post all this just to expose your ignorance and make you look like a fool (that was just a bonus)

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Bingo !

When done before serving add in 3 DROPS of worcestershire sauce. Stir well.


I don't know what it does but it's magical. Try it.

Actually, it's more of a rolling outhouse. Congrats!?

At least I know what bacon is...

Yes, its meant to look as such. Congrats for catching on. And yes, now you have a better understanding of how to make bacon and that it does not have to be made from just fatty bellies and that meaty cuts make better bacon. you are welcome. Again, keep asking as many questions as you need. Im here to educate you (what a treat that must be for you). Just look how much you have learned in only a couple posts.

Haha a ikea closet!!!! 🤣😂

A few drops of Lea & Perrins is great in the background for a lot of things.

A little off topic but this L & P https://www.amazon.com/Lea-Perrins-...eywords=lea+and+perrins+chicken+marinade makes fish to die for.

Try it.

yeah like a bloody mary

not seeing a good classic sausage gravy recipe yet...this place has gone right down the crapper

Wife got up and got busy this morning. Guess I made her happy last night.

Pecorino Romano cheese biscuits and left over refreshed turkey giblet gravy. Ubiquitous fried egg, hot sauce and fresh ground Peets black coffee.

Good eats FC!

Good reason to bump your biscuit thread Richard.