Anyone have sausage biscuits and gravy recipes?

Smoking Westy · Apr 3, 2013

JandJbuidasmoker said:
You nailed it!!! That's how it's done!

The only thing I left out is we always use our homemade whole hog breakfast sauage...it's been years since I've ate store bought sausage oh and you should make the gravy in a cast iron pan. :thumb:

Also for a little twist, bake the biscuits on the grill, they get a nice subtle hardwood smoke taste.

Dang now I want me some biscuits and gravy!

Ron_L · Apr 3, 2013

I always use a naked fatty for sausage gravy. It adds a nice, smokey flavor. But, there isn't a lot of fat left in the fatty so you have to add some to the pan for the roux. Butter works. :-D

teej · Apr 3, 2013

Since I eyeball everything my recipe is hard to follow.

Biscuits:
flour
Crisco
Buttermilk

Chop Crisco into flour then add buttermilk, stir together until the dough is only slightly sticky. Take a piece of wax paper and put some flour on it, then roll the dough in the flour and knead until slightly firm. Press out and cut out biscuits. Cook at 450 until golden brown on top.

Gravy:
Fry sausage in pan
remove sausage, leave grease in pan.
Stir in 1 or 2 tablespoons of flour into hot grease with salt and pepper. Important to get the right amount of seasoning here, because later is too late. one the flour is incorporated into the grease, add milk and stir till smooth. If you have a hand blender, it will help break up any lumps until you get the hang of it. Gravy takes practice.

fingerlickin' · Apr 3, 2013

Ron_L said:
I always use a naked fatty for sausage gravy. It adds a nice, smokey flavor. But, there isn't a lot of fat left in the fatty so you have to add some to the pan for the roux. Butter works. :-D

I'm with Ron.

Also, as I do with SOS I add a dash of wooster sauce in there, adds a little something to the dish, oh and LOTS of cracked black pepper.

Wornslick · Apr 3, 2013

This makes enough for the two of us, usually with enough leftovers for me the next day. Just add a little milk and microwave until warm.

Brown up a half pound of Bob Evans Spicy sausage, when it's done I add 3 Tablespoons of flour to the skillet and shake it around until the flour is stuck to the meat. Meanwhile I heat two cups of milk in the microwave for 3 minutes and then pour it into the skillet. Add some black pepper and stir until it thickens.

Fry up a couple of eggs, bake a can of womp biscuits and split them open and pour on the gravy and enjoy.

Bigdog · Apr 3, 2013

Hometruckin said:
I like the big ole Cat Head Biscuits
Here is the recipe I used at Easter
http://mtnlaurel.com/recipes/766-old-fashioned-cat-head-biscuits.html

and they came out like this

I like mine with Redeye Gravy!
Jed

Man, those are the best looking biscuits that I have ever seen. :thumb:

Blanton · Apr 3, 2013

Make it with Ky Colonel seasoned flour. No other seasoning needed and perfect every time

VoodoChild · Apr 3, 2013

I do Mine Like most on Here With the Exception ...I add A Pound of cooked /crumbled Bacon to the gravy as well ...Its Killer ...And Who Dont Love Bacon ! :becky::clap::clap2::thumb::tongue:

Ron_L · Apr 3, 2013

JeffR said:
Make it with Ky Colonel seasoned flour. No other seasoning needed and perfect every time

I haven't seen that around here. I'l have to look harder.

CharredApron · Apr 3, 2013

Bigdog said:
Man, those are the best looking biscuits that I have ever seen. :thumb:

Thanks Brother, I remember eating these all my life! Cooked these in my Kamado after the Easter Ham.

Blanton · Apr 3, 2013

Ron_L said:
I haven't seen that around here. I'l have to look harder.

Our grocery doesn't put it with the regular flour but with the other breadings and fish fry stuff

big22 · Apr 3, 2013

made some up on the camp fire a couple weeks ago.

CharredApron · Apr 4, 2013

Nice, That's what I'm talkin about!

Wrench_H · Apr 4, 2013

landarc said:
I have to say, when I am really being lazy, I add the onions and flour to the sausage, directly on top, fry that up for a few minutes until it gets gummy, then add the water and flour. It works pretty well. Never had any complaints.

Question for you Landarc, does doing it this way create any difference from the way you previously described? I ask because this is the way I always do it, but I would start creating the roux separately if it makes a significant difference.

bigabyte · Apr 4, 2013

I gotta tell ya...

I do most of these, and they are all excellent advice.:thumb:

The only thing I can add is...

HAM BROTH!

Use that for some of your liquid, along with cream to make it rich and creamy. Just trust me.:thumb: Just make it with ham hocks like any other broth.:nod:

Last Saturday we used a crumbled fatty for the sausage, and made gravy from bacon drippings with some onions browned in the fat and added flour to make a roux, then added in ham broth, cream, cracked black pepper and the crumbled fatty and let it thicken up.

Anyone have sausage biscuits and gravy recipes?

Smoking Westy

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Ron_L

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teej

Knows what a fatty is.

fingerlickin'

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Wornslick

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Bigdog

somebody shut me the fark up.

Blanton

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VoodoChild

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Ron_L

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CharredApron

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Blanton

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big22

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