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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 07-02-2007, 08:18 AM   #1
Greendriver
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Default Brisket Biscuit and Gravy

I have never had any better biscuits and gravy than this right here and I come from a long line of the worlds best at making this stuff. Burnt ends will definitely end up in the gravy pan at mi casa from now on. Just in case someone might not already know this that extra biscuit is there so you can use it so sop into that over / easy egg to test to see if the biscuits are as good as they are spose to be before diving into the rest of it – kinda like a test biscuit.

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Unread 07-02-2007, 08:43 AM   #2
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Man that looks good. I cravin some biscuits and gravy right now!!
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Unread 07-02-2007, 08:45 AM   #3
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We had bisquits & gravy Sunday morning. Good stuff.

Burnt end bisquits. Mmmmmm.....
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Unread 07-02-2007, 09:03 AM   #4
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Default Breakfast of Champions

I gotta get me some of that!!!! Good looking eats!!!!
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Unread 07-02-2007, 09:07 AM   #5
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How did you get the Brisket into the biscuit?
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Unread 07-02-2007, 10:03 AM   #6
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Quote:
Originally Posted by Bigmista View Post
How did you get the Brisket into the biscuit?
It's not in the biscuit but rather it is cooked in with the gravy and then spooned on top of the biscuits. Now here's another Ga country boy technique for eating biscuits and gravy that I left out. You see how I got them biscuits turned upside down with the gravy on top of em? That's because biscuits that is made just right will be a little crustier on the bottom than they are on the tops and if you leave em whole like that and turn em upside down and don't get your gravy too thick your biscuits is gonna soak up that gravy kinda and you are gonna be happy happy happy.
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Unread 07-02-2007, 11:55 AM   #7
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Looks great and I would put just a Little Black pepper on it. Just kidding It looks Great and I would not change a thing. It is good to see I am not the only on who puts a little black pepper on Cantaloupe. Nice pictures thanks
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Unread 07-02-2007, 12:07 PM   #8
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Good idea. Looks great!
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Unread 07-02-2007, 01:24 PM   #9
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Quote:
Originally Posted by Greendriver View Post
It's not in the biscuit but rather it is cooked in with the gravy and then spooned on top of the biscuits. .
Can't believe he actually answered that.
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Unread 07-02-2007, 01:28 PM   #10
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Damn, that looks good! I see you like pepper too
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Unread 07-02-2007, 01:31 PM   #11
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I want to know,

Where'd you get that plate!
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Unread 07-02-2007, 02:23 PM   #12
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Quote:
Originally Posted by Bigmista View Post
Can't believe he actually answered that.
You missed the part about how to eat this stuff. Well, that's how you get the brisket in the biscuit. See?
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Unread 07-02-2007, 04:46 PM   #13
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I hate messing with lard or solid shortening when making biscuits. I also hate cleaning the measuring cups smeared with lard or solid shortening. Finally, I hate trying to roll out sticky dough. It sticks to my hands, the rolling pin, the board, etc. You have to add more flour to the bread board, making another mess.

I made up this recipe that avoids all of that by using vegetable oil as a shortening. The dough in this recipe is not sticky. It's easy to handle. I don't even use a rolling pin. I just press it flat with my hands. I never seem to have buttermilk on hand. This recipe uses milk and vinegar as a substitute. I always have those in stock.

Even with those shortcuts this recipe makes flaky delicious biscuits. Give it a try.


No Doh! Biscuits

3 cups all purpose flour
4 teaspoons baking powder
3 teaspoons granulated sugar
3/4 teaspoon cream of tartar
3/4 teaspoon salt

1/2 cup vegetable oil (I use canola)
1 cup cold milk
1 Tablespoon distilled vinegar

Preheat oven to 400 F.

Measure flour, baking powder, sugar, cream of tartar and salt into a stand mixer.

Mix on low for 15-seconds

With mixer on low, add vegetable oil slowly to
dry ingredients.

Set mixer to medium and mix for 30-seconds or
until mixture looks like dry cornmeal.

Stir vinegar into milk.

Add milk/vinegar to flour mixture and mix on medium for 15-seconds.

Turn dough out onto bread board and knead several times.

Roll dough out to 1/2 to 3/4 inch thickness.

Cut with biscuit cutter and place on baking sheet.

Bake on middle oven rack at 400 F. for 20-minutes.

Makes 1-dozen, 2-1/2 inch diameter biscuits.
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Unread 07-02-2007, 04:51 PM   #14
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Cool. I had the same idea and planned to try it this week with some leftover brisket. Was going to call it: "Briskets and Gravy". Now I gotta try it.
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Unread 07-02-2007, 04:53 PM   #15
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I think if I dig in my freezer I might find some leftover brisket...
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Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
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