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| biscuits and gravy | |
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| Tweet Topic Started: Sep 3 2017, 11:44 AM (214 Views) | |
| Horace | Sep 3 2017, 11:44 AM Post #1 |
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HOLY CARP!!!
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Biscuits and gravy is one of my favorites, and oddly enough one of Tina's favorites too. I'm going to make some tomorrow morning for breakfast. Anybody have any favorite recipes or tips? |
| As a good person, I implore you to do as I, a good person, do. Be good. Do NOT be bad. If you see bad, end bad. End it in yourself, and end it in others. By any means necessary, the good must conquer the bad. Good people know this. Do you know this? Are you good? | |
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| Jolly | Sep 3 2017, 11:48 AM Post #2 |
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Geaux Tigers!
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For the biscuits or for the gravy? You want plain biscuits or baking powder biscuits? White or brown gravy? (already posted a tomato gravy recipe this week, but I like that for lunch or supper). |
| The main obstacle to a stable and just world order is the United States.- George Soros | |
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| Horace | Sep 3 2017, 11:53 AM Post #3 |
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HOLY CARP!!!
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White gravy. I'm not sure what the difference between plain and baking powder biscuits is. |
| As a good person, I implore you to do as I, a good person, do. Be good. Do NOT be bad. If you see bad, end bad. End it in yourself, and end it in others. By any means necessary, the good must conquer the bad. Good people know this. Do you know this? Are you good? | |
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| Larry | Sep 3 2017, 12:11 PM Post #4 |
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Mmmmmmm, pie!
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I love biscuits and gravy. I just don't care for the mess it makes making it all from scratch. So this is how we do it, and it tastes every bit as good as scratch made. ![]() Mix the powder into one cup of cold water, boil a second cup of water, pour the cold mix into the boiling water and stir. Simple. ![]() Preheat oven to 375. Put 4 biscuits (you'll eat 3, your wife will eat one. That's how it is at my house anyway....) into an aluminum pie pan (the disposable kind that you don't throw away but wash and then keep handy for baking biscuits....) stick it in the oven and set the timer for 25 minutes. Wait until the biscuits are almost done to make the gravy. |
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Of the Pokatwat Tribe | |
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| Jolly | Sep 3 2017, 12:15 PM Post #5 |
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Geaux Tigers!
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Here's one that's real similar to what I do, if I'm not making one from bacon drippings: http://www.unclejerryskitchen.com/recipes/restaurant-style-southern-white-gravy/ I may not let my roux (you're making what we call a blonde roux) get quite as dark as he's doing and if I was using salted butter, I'd hold off on the salt until you get to the final product. To be honest, I don't measure anything for a gravy, but I think this one will work. Mik may have a btter one... |
| The main obstacle to a stable and just world order is the United States.- George Soros | |
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| Jolly | Sep 3 2017, 12:16 PM Post #6 |
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Geaux Tigers!
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It's a wonder your mama don't paddle your butt. |
| The main obstacle to a stable and just world order is the United States.- George Soros | |
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| Larry | Sep 3 2017, 12:18 PM Post #7 |
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Mmmmmmm, pie!
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hahahahahahahaha |
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Of the Pokatwat Tribe | |
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| Mikhailoh | Sep 3 2017, 12:35 PM Post #8 |
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If you want trouble, find yourself a redhead
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My butcher carries that gravy. I tried it. Once. |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| Jolly | Sep 3 2017, 12:57 PM Post #9 |
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Geaux Tigers!
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On biscuits... I don't do baking powder biscuits, I make my biscuits with self-rising flour. The flour does make a difference, use one you like. I always cook biscuits in a cast iron skillet and I usually cut a little bit of cold butter into my four after I cut my shortening in, even when I'm using buttermilk. I'll taste my dough, as some self-rising flour doesn't have enough salt in it. And I like more of a drop biscuit, so when I add my milk, I'm a mite on the wet side. I like to use a bit of heated baking grease to coat my skillet to keep my biscuits from sticking. I like a flatter, crispier biscuit, so I'll flip mine in the pan and use my knuckles to press them down to the thickness I want. Brenda is probably the best baker around here, so I'd ping her and see what she says... |
| The main obstacle to a stable and just world order is the United States.- George Soros | |
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| Catseye3 | Sep 3 2017, 12:57 PM Post #10 |
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Fulla-Carp
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I have a great admiration for Alton Brown. I'd eat roof shingles if Alton Brown cooked them. Here's his technique for the gravy: Crumble the sausage in a 10 to 12-inch cast iron skillet. Brown over medium heat. Remove the cooked sausage and pour off all but 2 tablespoons of fat, making sure you leave the stuck-on bits (the fond) behind. Whisk the flour into the fat in the skillet and cook over medium heat for 3 minutes. Kill the heat and whisk in the milk, 2 ounces at a time. Return to medium-high heat and whisk occasionally while the gravy comes to a simmer and thickens, 2-3 minutes. Crumble the cooked sausage into the gravy, season with salt, add an insane amount of pepper, and serve hot over the biscuits. ------------- Or you could bake the whole mess in a casserole, like this: Grease an 11- x 7-inch baking dish with cooking spray; place dish on a baking sheet. Split biscuits in half lengthwise; place 8 halves in baking dish. Top with half of sausage mixture and 1/4 cup chopped green onions. Repeat layers. Sprinkle with 3/4 cup shredded sharp Cheddar cheese. Bake 40 minutes or until golden. Or you could leave out all those vegetables. |
| Chocolate doesn't ask silly questions. Chocolate understands. | |
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| Catseye3 | Sep 3 2017, 12:59 PM Post #11 |
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Fulla-Carp
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See, it's tricks like this that make great cooks. |
| Chocolate doesn't ask silly questions. Chocolate understands. | |
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| Jolly | Sep 3 2017, 01:05 PM Post #12 |
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Geaux Tigers!
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That's gonna make a sausage gravy, which is going to be a bit brown, moreso if you want to work the roux. That's pretty much how you make one, although I've never measured. Now, that's one kind of sausage gravy we make. For the other, you need fresh sausage in the casings, but not smoked. This recipe uses a plain sausage, but I like one with shallots in it for gravy. This is more for supper than for breakfast, especially as I don't like to add all my water at one time like this person does, but worry it along until I get the right shade of brown and thickness I desire... http://www.realcajunrecipes.com/recipe/fresh-sausage-rice-and-gravy/ We generally eat it over rice, but mama would put it over biscuits, as the whim struck her. |
| The main obstacle to a stable and just world order is the United States.- George Soros | |
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| Jolly | Sep 3 2017, 01:09 PM Post #13 |
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Geaux Tigers!
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While I was bopping through that last website, I noticed these: http://www.realcajunrecipes.com/recipe/popeyes-biscuit-twin/ I've done these a few time. Don't like them as well as I do pure scratch, but it's a pretty good recipe... |
| The main obstacle to a stable and just world order is the United States.- George Soros | |
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| Jolly | Sep 3 2017, 01:10 PM Post #14 |
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Geaux Tigers!
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I wish. You can't swing a dead cat down here and not hit somebody who cooks better than I do. |
| The main obstacle to a stable and just world order is the United States.- George Soros | |
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| Horace | Sep 4 2017, 10:07 AM Post #15 |
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HOLY CARP!!!
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Thanks for the tips everybody. Biscuits turned out pretty good, gravy mediocre. I only had bacon rather than sausage. How could bacon be worse?? Yet it probably was. We'll give it another shot soon. There are three biscuits from the original dough sheet and two from the recomposed scraps. Guess which? ![]() Now I'm running an experiment in the oven. The scraps of the scraps, re-kneaded into oblivion, are baking as we speak. |
| As a good person, I implore you to do as I, a good person, do. Be good. Do NOT be bad. If you see bad, end bad. End it in yourself, and end it in others. By any means necessary, the good must conquer the bad. Good people know this. Do you know this? Are you good? | |
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| jon-nyc | Sep 4 2017, 10:19 AM Post #16 |
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Cheers
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I would never learn to make biscuits and gravy because then instead of having it once a year or so I'd have it once a week. |
| In my defense, I was left unsupervised. | |
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| Davis | Sep 4 2017, 11:44 AM Post #17 |
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Fulla-Carp
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Southern folk have a hard time understanding that many Americans can spend their entire life not coming across biscuits and gravy much less deciding how to make. |
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| Jolly | Sep 4 2017, 12:37 PM Post #18 |
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Geaux Tigers!
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Looks pretty durn good to me. Biggest difference would be I like to drop mine or pinch 'em off, but other than a drop biscuit being a bit wetter, the difference is mainly in the looks. I'll use bacon drippings for the fat base in the gravy, but I don't throw the bacon back in. Think you'll have a bit better luck with some decent pan sausage. But I'll tell you what...Ain't nobody from Texas to West-by-God turning away from that table... |
| The main obstacle to a stable and just world order is the United States.- George Soros | |
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| Mikhailoh | Sep 4 2017, 02:32 PM Post #19 |
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If you want trouble, find yourself a redhead
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The secret to good sausage gravy is lots and lots of black pepper. |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| Jolly | Sep 4 2017, 02:38 PM Post #20 |
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Geaux Tigers!
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Don't hurt to have decent sausage. |
| The main obstacle to a stable and just world order is the United States.- George Soros | |
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| Rainman | Sep 4 2017, 02:43 PM Post #21 |
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Fulla-Carp
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Looks like a lot of calories per bite. First time I had biscuits and gravy was at the casino buffet. Tried it, was too good. Someday would like to come across some higher quality, just to taste how good it can be. Had some bacon and eggs at a local family restaurant awhile back. The bacon was amazing, best I have ever tasted. I guess I need to quit assuming quality standards are established by what we buy at Safeway. |
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| Copper | Sep 4 2017, 02:53 PM Post #22 |
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Shortstop
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I'm pretty sure I have seen biscuits and gravy, I don't think I have ever eaten it. |
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The Confederate soldier was peculiar in that he was ever ready to fight, but never ready to submit to the routine duty and discipline of the camp or the march. The soldiers were determined to be soldiers after their own notions, and do their duty, for the love of it, as they thought best. Carlton McCarthy | |
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| Jolly | Sep 4 2017, 02:54 PM Post #23 |
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Geaux Tigers!
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Best bacon is homemade, if you stumble across it. Same for smoked sausage. |
| The main obstacle to a stable and just world order is the United States.- George Soros | |
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