Brisket Biscuit and Gravy

Greendriver · 07-02-2007, 08:18 AM

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.

Mooner · 07-02-2007, 08:43 AM

Man that looks good. I cravin some biscuits and gravy right now!!

vr6Cop · 07-02-2007, 08:45 AM

We had bisquits & gravy Sunday morning. Good stuff.

Burnt end bisquits. Mmmmmm.....

N8man · 07-02-2007, 09:03 AM

I gotta get me some of that!!!! Good looking eats!!!!

Bigmista · 07-02-2007, 09:07 AM

How did you get the Brisket into the biscuit?

Greendriver · 07-02-2007, 10:03 AM

Quote:

Originally Posted by Bigmista

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.

CharlieBeasley · 07-02-2007, 11:55 AM

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

BBQ_Mayor · 07-02-2007, 12:07 PM

Good idea. Looks great!

Bigmista · 07-02-2007, 01:24 PM

Quote:

Originally Posted by Greendriver

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.

bowhnter · 07-02-2007, 01:28 PM

Damn, that looks good! I see you like pepper too

Bill-Chicago · 07-02-2007, 01:31 PM

I want to know,

Where'd you get that plate!

Greendriver · 07-02-2007, 02:23 PM

Quote:

Originally Posted by Bigmista

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?

Rusty_Barton · 07-02-2007, 04:46 PM

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.

Plowboy · 07-02-2007, 04:51 PM

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.

Bigmista · 07-02-2007, 04:53 PM

I think if I dig in my freezer I might find some leftover brisket...

07-02-2007, 08:18 AM	#1
Greendriver is One Chatty Farker Join Date: 08-27-06 Location: Dalton, Ga	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. __________________ Greendriver, -------------------------------------------- Blog - Carpet Capitol Living

07-02-2007, 08:43 AM	#2
Mooner is one Smokin' Farker Join Date: 07-18-06 Location: Southeast Missouri Name/Nickname : Mooner	Man that looks good. I cravin some biscuits and gravy right now!! __________________ *MOFO Chapter* Blue Moon Porkers Yoder ys1500 / Masterbuilt 1050 / Pit Barrel Cooker

07-02-2007, 08:45 AM	#3
vr6Cop is One Chatty Farker Join Date: 12-18-06 Location: Nashville, TN	We had bisquits & gravy Sunday morning. Good stuff. Burnt end bisquits. Mmmmmm..... __________________ Cheers, Adrian Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver Jere Baxter-Edgefield Lodge 254 F&AM

07-02-2007, 09:03 AM	#4
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC	Breakfast of Champions I gotta get me some of that!!!! Good looking eats!!!! __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

07-02-2007, 09:07 AM	#5
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	How did you get the Brisket into the biscuit? __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

07-02-2007, 11:55 AM	#7
CharlieBeasley is one Smokin' Farker Join Date: 09-12-05 Location: Owego, NY	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 __________________ Charlie Beasley New Owner of old Bandera (8 years or so) New Smokette 008 (Love IT)

07-02-2007, 12:07 PM	#8
BBQ_Mayor is One Chatty Farker Join Date: 05-14-07 Location: Cambridge,Ia	Good idea. Looks great! __________________ Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM, Whole Hog Lousianna pellet Smoker IPT pellet Smoker and Gateway Drum CBJ #4643

07-02-2007, 01:28 PM	#10
bowhnter Babbling Farker Join Date: 12-05-06 Location: Van Alstyne TX Name/Nickname : Mike	Damn, that looks good! I see you like pepper too __________________ Mike Primo Oval XL Grilla Silverbac Weber kettle 22” and 26” Weber Genesis Blackstone 22 and 36 Weber Jumbo Joe for the RV Ooni Pro Pizza Oven Join us for the South East Bash in Lebanon, Tn. May 4, 2024 https://docs.google.com/spreadsheets...p=drivesdk)%5D Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951

07-02-2007, 01:31 PM	#11
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	I want to know, Where'd you get that plate! __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

07-02-2007, 04:46 PM	#13
Rusty_Barton Full Fledged Farker Join Date: 05-29-07 Location: Sacramento, CA - 2-hours from everywhere	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. __________________ [I][B]Supercalafragalisticexbealadocious BBQ[/B][/I] Weber Smokey Mountain Cooker Weber Performer with Touch-n-Go Weber Spirit E-210 propane grill Weber Smokey Joe Gold Weber Go-Anywhere charcoal grill

07-02-2007, 04:51 PM	#14
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	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. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

07-02-2007, 04:53 PM	#15
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	I think if I dig in my freezer I might find some leftover brisket... __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

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