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Unread 12-15-2010, 03:42 PM   #1
Ron_L
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Default Biscuits and fatty gravy

I've been asked to make biscuits and fatty gravy for Christmas Breakfast at my sister's place. Her kitchen will be busy that day so I want to do as much as I can ahead of time.

So... what do you think i can get done at home. I know that I can cook the fatties and make the biscuits. How about making the roux? Can i do that at home and add the sausage to it so all I have to do at her house is heat up the roux/sausage mix and add milk.

Do you guys think that will work?
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Unread 12-15-2010, 03:45 PM   #2
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I would make the gravy a little extra thick and with less than normal salt. Add milk to lighten as you mentioned, then season.
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Unread 12-15-2010, 03:54 PM   #3
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The Roux might dry out before you are able to use it. What about making a
concentrate?

Maybe add 1 fourth of the milk with the Roux...so it's kind of a slurry...then heat it up
at your sisters house then add the rest of the milk and finish it off.

If you're not familiar with making biscuits...I found it works best to mix the ingredients
until the dough just BARELY comes together....then gently roll it out and they should
rise up real nice. The more you mix (or work) the dough, the tougher they tend to
come out.
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Unread 12-15-2010, 03:57 PM   #4
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you had me at biscuits and fatty gravy.
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Unread 12-15-2010, 03:57 PM   #5
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Yes, you can make roux ahead of time, put it in a sealed container and keep in the fridge. I've done it before when I am in bulk soup making mode. I would keep the meat separate from the roux to allow it to heat up easier. Slowly warm up the roux at the lowest heat setting, then you are good to go.
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Duh.
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Unread 12-15-2010, 04:20 PM   #6
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Many, many times I've completely made the sausage gravy the night before, refridgerated, and reheated the next day in a crockpot for work/office feedings the following day. I'd recommend making it a day ahead of time and reheating when you get to your sister's. Make the biscuits fresh that morning.
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Unread 12-15-2010, 05:54 PM   #7
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I'm in the making it all ahead and then reheating it group as well. Has always worked for me, although, I might suggest going light on seasonings when making it and then adding to taste when warming it up.
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Unread 12-15-2010, 06:09 PM   #8
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Thanks, guys. I guess I'll make it ahead of time and reheat.

Now, anyone have a good biscuit recipe for a biscuit rookie?
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Unread 12-15-2010, 06:36 PM   #9
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Hi RonL-

My wife's recipe, it's pretty good and very easy.

Dry:
2c all purpose flour
1/4 tsp baking soda
1 Tbs baking powder
1 tsp salt

Wet:
6 Tbs butter, sliced (keep it super cold, don't handle it)
3/4 c buttermilk (keep it in the fridge until ready to use)


Put all dry ingredients into food processor and combine. Add the butter slices and pulse until just cut in (coarse meal texture). Add buttermilk and pulse just until blended (just barely).

Pat it out with your hands until about 1/2" thick or so, then cut with a round cutter or thin lipped drinking glass.

Bake 10 or 12 minutes at 450 F until they are golden on top. If the dough rounds are touching each other, you'll get soft sided biscuits, if not touching, they will be crispier on the sides. I like them nice and soft....
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Unread 12-15-2010, 06:39 PM   #10
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Ingredients
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 3 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1 egg
  • 2/3 cup milk

Directions
  1. In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened.
  2. Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown.
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Unread 12-15-2010, 09:18 PM   #11
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Quote:
Originally Posted by Ron_L View Post
Thanks, guys. I guess I'll make it ahead of time and reheat.

Now, anyone have a good biscuit recipe for a biscuit rookie?
I just make them off the side of the Bisquick box. I like them and the kids like them too. Bisquick and milk. It's easy.
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Unread 12-16-2010, 06:33 AM   #12
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One more vote for the re-heat approach. I've done this many times and re-heat slowly, sometimes adding just a dab of water or milk as necessary to get the consistency you want. As somebody mentioned above, a crockpot works well.
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Unread 12-16-2010, 06:38 AM   #13
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Sure you can make it ahead of time and will intensify the flavour to boot.
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Unread 12-16-2010, 02:18 PM   #14
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Quote:
Originally Posted by Ron_L View Post
Thanks, guys. I guess I'll make it ahead of time and reheat.

Now, anyone have a good biscuit recipe for a biscuit rookie?
I'll be sending you Mrs. Dog's recipe this weekend. Sorry I hadn't replied yet.
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Unread 12-16-2010, 02:20 PM   #15
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Quote:
Originally Posted by Bigdog View Post
I'll be sending you Mrs. Dog's recipe this weekend. Sorry I hadn't replied yet.
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