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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-03-2013, 12:33 PM   #16
CharredApron
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Quote:
Originally Posted by deguerre View Post
There's this new invention you can buy called a "slotted spoon"...
Where can I find such useful sounding invention? Spoons-R-us?
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Unread 04-03-2013, 12:36 PM   #17
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PM Phil. He knows EVERYTHING about spooning...
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Unread 04-03-2013, 12:37 PM   #18
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Since I rarely cook from scratch for myself, here is my recipe for biscuits & sausage gravy. The biscuits are frozen.
They're actually very good.
OK pretty good.
So is the canned gravy.
Nothing to add but your favorite hot sauce.



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Unread 04-03-2013, 12:42 PM   #19
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Quote:
Originally Posted by Smoking Westy View Post
Here ya go!

Biscuits:

1 and 1/4 cups flour
2 tsp sugar
2 tsp baking powder
3/4 tsp salt
2/3 cup milk
1/2 stick margarine

Pre heat oven to 400. Melt butter in rimmed baking pan.

Mix flour, sugar, salt and baking powder in a bowl. Add milk and mix together. Dough will be sticky and kinda loose. Dump onto well floured surface and kneed until dough just comes together.

Roll out dough anout 1/2 thick and into a rectangle Shape. Cut dough into 6 pieces. Take out pan with melted butter and dip both top and bottom in butter. Bake until golden brown.


Gravy:

Brown up 1 pound sausage. You need some grease from the meat to soak up flour. If there is not enough grease in the pan, add a tablespoon of butter. Coat meat in flour (abouth 1/2 cup) and let cook for a few minutes. Start adding milk a little at a time, stir in and let thicken. Then repeat until you get desired consistency. Add salt and pepper to taste.


You nailed it!!! That's how it's done!
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Unread 04-03-2013, 12:44 PM   #20
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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.
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Unread 04-03-2013, 03:04 PM   #21
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Quote:
Originally Posted by JandJbuidasmoker View Post
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.

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!
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Unread 04-03-2013, 03:26 PM   #22
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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.
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Unread 04-03-2013, 03:28 PM   #23
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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.
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Unread 04-03-2013, 04:14 PM   #24
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Quote:
Originally Posted by Ron_L View Post
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.

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.
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Unread 04-03-2013, 06:59 PM   #25
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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.
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Unread 04-03-2013, 08:31 PM   #26
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Quote:
Originally Posted by Hometruckin View Post
I like the big ole Cat Head Biscuits
Here is the recipe I used at Easter
http://mtnlaurel.com/recipes/766-old...-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.
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Unread 04-03-2013, 08:34 PM   #27
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Make it with Ky Colonel seasoned flour. No other seasoning needed and perfect every time
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Unread 04-03-2013, 08:48 PM   #28
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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 !
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Unread 04-03-2013, 09:01 PM   #29
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Quote:
Originally Posted by JeffR View Post
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.
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Unread 04-03-2013, 09:28 PM   #30
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Quote:
Originally Posted by Bigdog View Post
Man, those are the best looking biscuits that I have ever seen.
Thanks Brother, I remember eating these all my life! Cooked these in my Kamado after the Easter Ham.
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