Biscuits and fatty gravy

Ron_L · 12-15-2010, 03:42 PM

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?

landarc · 12-15-2010, 03:45 PM

I would make the gravy a little extra thick and with less than normal salt. Add milk to lighten as you mentioned, then season.

Grillman · 12-15-2010, 03:54 PM

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.

Buster Dog BBQ · 12-15-2010, 03:57 PM

you had me at biscuits and fatty gravy.

bigabyte · 12-15-2010, 03:57 PM

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.

NRA4Life · 12-15-2010, 04:20 PM

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.

BigButzBBQ · 12-15-2010, 05:54 PM

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.

Ron_L · 12-15-2010, 06:09 PM

Thanks, guys. I guess I'll make it ahead of time and reheat.

Now, anyone have a good biscuit recipe for a biscuit rookie?

Grabnabber · 12-15-2010, 06:36 PM

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....

NRA4Life · 12-15-2010, 06:39 PM

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

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.
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.

watertowerbbq · 12-15-2010, 09:18 PM

Quote:

Originally Posted by Ron_L

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.

Hub · 12-16-2010, 06:33 AM

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.

southernsmoker · 12-16-2010, 06:38 AM

Sure you can make it ahead of time and will intensify the flavour to boot.

Bigdog · 12-16-2010, 02:18 PM

Quote:

Originally Posted by Ron_L

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.

Ron_L · 12-16-2010, 02:20 PM

Quote:

Originally Posted by Bigdog

I'll be sending you Mrs. Dog's recipe this weekend. Sorry I hadn't replied yet.

12-15-2010, 03:42 PM	#1
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	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? __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

12-15-2010, 03:45 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I would make the gravy a little extra thick and with less than normal salt. Add milk to lighten as you mentioned, then season. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-15-2010, 03:57 PM	#4
Buster Dog BBQ is One Chatty Farker Join Date: 07-20-08 Location: Clive, IA Downloads: 0 Uploads: 0	you had me at biscuits and fatty gravy. __________________ FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]

12-15-2010, 03:57 PM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	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. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

12-15-2010, 04:20 PM	#6
NRA4Life is One Chatty Farker Join Date: 07-07-09 Location: Newark, OH Downloads: 0 Uploads: 0	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. __________________ - Kevin Team: Smitty's Real Pit BBQ KCBS CBJ 2 Custom Built Reverse Flow Stickburners 22.5" WSM Weber 26.75" OTG Weber 22.5" OTS Weber Blue 2000 Stainless Performer

12-15-2010, 03:54 PM	#3
Grillman is One Chatty Farker Join Date: 07-05-09 Location: Aurora, Colo. Downloads: 0 Uploads: 0	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.

12-15-2010, 05:54 PM	#7
BigButzBBQ is One Chatty Farker Join Date: 03-16-10 Location: Northwestern Wisconsin Downloads: 0 Uploads: 0	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. __________________ Some call me... Tom...? 12" Charbroil, SJS, WGA, 22.5 OTG, mUDS, 2 UDS w/AML Wood Art Custom Handles, Pull behind rig , & 1 new rig being built from 500lb tank. Owner of 2 Red Hamilton Beach Instant Read Digital Thermometers! Inventor of: 3BGB! , Shigen! , & Bacone Scotch Egg Sundae! Avatar by Zydecopaws Big Butz BBQ Products

12-15-2010, 06:09 PM	#8
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Thanks, guys. I guess I'll make it ahead of time and reheat. Now, anyone have a good biscuit recipe for a biscuit rookie? __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

12-15-2010, 06:36 PM	#9
Grabnabber is one Smokin' Farker Join Date: 02-25-10 Location: Chicago IL Downloads: 0 Uploads: 0	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.... __________________ Tom Weber OTG Cast Iron Hibachi Large BGE

12-15-2010, 06:39 PM	#10
NRA4Life is One Chatty Farker Join Date: 07-07-09 Location: Newark, OH Downloads: 0 Uploads: 0	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 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. 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. __________________ - Kevin Team: Smitty's Real Pit BBQ KCBS CBJ 2 Custom Built Reverse Flow Stickburners 22.5" WSM Weber 26.75" OTG Weber 22.5" OTS Weber Blue 2000 Stainless Performer

12-16-2010, 06:33 AM	#12
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC Downloads: 0 Uploads: 0	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. __________________ [FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]

12-16-2010, 06:38 AM	#13
southernsmoker is one Smokin' Farker Join Date: 04-14-08 Location: NS, Canada Downloads: 0 Uploads: 0	Sure you can make it ahead of time and will intensify the flavour to boot. __________________ Southern Smoker-Northern Division! Lang 84D Longneck Goin brick n mortar :crazy:

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