|
Post by vspindler on Jul 10, 2022 23:24:39 GMT
Anyone have a good recipe for biscuits and gravy they want to share? My son mentioned today that he really likes it (had it when he was away at college) and we just got a portion of a hog that included some sausage so I thought I would make some for him. I have never made it before. I am well versed in making gravy from scratch when we have roast or chicken so am not afraid of roux. Would love to hear any btdt tips or advice for making it if you have any as well.
|
|
|
Post by elaine on Jul 10, 2022 23:38:37 GMT
My tip is to first brown the sausage in a large skillet. Pour the fat into a Pyrex measuring cup or something else heat safe. Use sausage fat to make your roux in the same skillet. Use whole fat milk or half and half once you have your roux until it is the right consistency. Season with salt and lots of fresh ground pepper. Add the browned sausage back in once gravy is ready to your liking.
|
|
|
Post by lindah on Jul 10, 2022 23:41:19 GMT
Here is how I do mine.
Brown about a pound of sausage til done, grease mostly absorbed. Add S/P to taste Add 2 Tbsp butter, stir in pan til melted. Sprinkle one third cup flour over the sausage and stir til browned well. This will get rid of the flour taste. Slowly add 3 cups of milk (I used unsweetened almond milk) stirring constantly til desired thickness. May add one-half cup more milk if too thick. So good!
Had this for supper the other night over buttered biscuits.
|
|
|
Post by littlemama on Jul 11, 2022 0:14:04 GMT
Here is how I do mine. Brown about a pound of sausage til done, grease mostly absorbed. Add S/P to taste Add 2 Tbsp butter, stir in pan til melted. Sprinkle one third cup flour over the sausage and stir til browned well. This will get rid of the flour taste. Slowly add 3 cups of milk (I used unsweetened almond milk) stirring constantly til desired thickness. May add one-half cup more milk if too thick. So good! Had this for supper the other night over buttered biscuits. This is essentially what I do. I usually add oil, rather than butter and I use 2% Lactaid milk.
|
|
|
Post by sunnyd on Jul 11, 2022 0:56:34 GMT
We call it b's and g's and we LOVE IT!! I love these biscuits. I don't use a recipe for the gravy, it's just inbred. The previous posters did a nice job explaining it.
|
|
|
Post by librarylady on Jul 11, 2022 1:45:23 GMT
I wanted to write 1. Make gravy 2. Make biscuits 3. Split biscuits in half horizontally. 4. Pour gravy over biscuits
But then I thought that would be a wise ass answer, so I didn't. š¤£š¤£
|
|
QueenoftheSloths
Drama Llama
Member Since January 2004, 2,698 forum posts PeaNut Number: 122614 PeaBoard Title: StuckOnPeas
Posts: 5,955
Jun 26, 2014 0:29:24 GMT
|
Post by QueenoftheSloths on Jul 11, 2022 2:19:01 GMT
|
|
|
Post by tenacious on Jul 11, 2022 2:42:49 GMT
Here is how I do mine. Brown about a pound of sausage til done, grease mostly absorbed. Add S/P to taste Add 2 Tbsp butter, stir in pan til melted. Sprinkle one third cup flour over the sausage and stir til browned well. This will get rid of the flour taste. Slowly add 3 cups of milk (I used unsweetened almond milk) stirring constantly til desired thickness. May add one-half cup more milk if too thick. So good! Had this for supper the other night over buttered biscuits. This is basically what I do, too. I use butter and whole milk, and I add a dash of Frankās Red Hot at the end, too. DH loves biscuits and gravy, and every time I make it I think āthis is so easy and so good!ā
|
|
|
Post by sabrinae on Jul 11, 2022 3:58:37 GMT
Here is how I do mine. Brown about a pound of sausage til done, grease mostly absorbed. Add S/P to taste Add 2 Tbsp butter, stir in pan til melted. Sprinkle one third cup flour over the sausage and stir til browned well. This will get rid of the flour taste. Slowly add 3 cups of milk (I used unsweetened almond milk) stirring constantly til desired thickness. May add one-half cup more milk if too thick. So good! Had this for supper the other night over buttered biscuits. This is pretty much how I do it. I usually end up adding about 4 cups of milk. Salt and pepper the gravy. How much butter or oil I add depends on how much fat renders out of my sausage. Lately my sausage has been on the leaner side so Iāve added a couple tablespoons of butter. I do t really measure the flour either ā I just sprinkle it over the sausage and fat and stir until all the fat is absorbed by the flour.
|
|
|
Post by Spongemom Scrappants on Jul 11, 2022 10:36:24 GMT
I brown the sausage first and then spoon it out onto a paper towel to drain the fat. Then I make my roux using a spoonful of bacon grease and a big chunk of real butter. We like the richness and flavor that adds. Whisk that with the flour until itās cooked and then start slowly whisking in whole milk until the consistency is right. Add the sausage back in and season.
|
|
msliz
Drama Llama
The Procrastinator
Posts: 6,419
Jun 26, 2014 21:32:34 GMT
|
Post by msliz on Jul 11, 2022 10:42:46 GMT
I add butter to mine too. I never seem to get enough fat from the sausage alone.
Go heavy on the black pepper!
|
|
SweetieBsMom
Pearl Clutcher
Posts: 4,741
Jun 25, 2014 19:55:12 GMT
|
Post by SweetieBsMom on Jul 11, 2022 13:24:52 GMT
I've never had biscuits and gravy but this thread makes me want to try it
|
|
GiantsFan
Prolific Pea
Posts: 8,456
Site Supporter
Jun 27, 2014 14:44:56 GMT
|
Post by GiantsFan on Jul 11, 2022 14:03:57 GMT
Here is how I do mine. Brown about a pound of sausage til done, grease mostly absorbed. Add S/P to taste Add 2 Tbsp butter, stir in pan til melted. Sprinkle one third cup flour over the sausage and stir til browned well. This will get rid of the flour taste. Slowly add 3 cups of milk (I used unsweetened almond milk) stirring constantly til desired thickness. May add one-half cup more milk if too thick. So good! Had this for supper the other night over buttered biscuits. This is the basic recipe I was taught by my nana. My favorite version of the gravy was after she made fried chicken, in Crisco shortening!
|
|
iowgirl
Pearl Clutcher
Posts: 4,276
Jun 25, 2014 22:52:46 GMT
|
Post by iowgirl on Jul 11, 2022 14:40:20 GMT
Ok - this one is really cheating, but everyone who has it tells me it is the best they have ever had. LOL I brown the sausage nicely. Then I sprinkle the gravy mix onto the browned sausage (make sure your skillet is deep, and not super hot when you do this). The package calls for water, but I use milk. You can do half of each. 1 cup milk, 1 cup water - but I do all milk, and thin with water if I need to. But stir the gravy mix into the browned sausage, and then add the milk and stir well under medium heat until thick. So good! Homemade biscuits are amazing - but frozen Pillsbury Buttermilk biscuits are great too - just put as many as you want on a baking sheet and bake. They are far better than canned ones. Nest them kind of close together for software biscuits. *McCormick also has just a regular Country Gravy mix and a Peppered Country Gravy. Those work too, but for the best biscuits and gravy - the Sausage Gravy mix is good. I am a 'from scratch' cook, for the most part. But dang, I like these country gravies! The Peppered one is great with fried chicken (chicken strips, nuggets, whatever).
|
|
maryannscraps
Pearl Clutcher
Posts: 4,791
Aug 28, 2017 12:51:28 GMT
|
Post by maryannscraps on Jul 11, 2022 15:13:04 GMT
I've never had biscuits and gravy but this thread makes me want to try it Me neither. I love biscuits on their own or with some honey. My husband loves sausage. I bet he'd really like that.
|
|
|
Post by rymeswithpurple on Jul 11, 2022 16:17:01 GMT
My tip is to first brown the sausage in a large skillet. Pour the fat into a Pyrex measuring cup or something else heat safe. Use sausage fat to make your roux in the same skillet. Use whole fat milk or half and half once you have your roux until it is the right consistency. Season with salt and lots of fresh ground pepper. Add the browned sausage back in once gravy is ready to your liking. This is essentially what we do, except we leave everything in the skillet. We use a Jimmy Dean or Bob Evans sausage log; brown that; add flour, milk, and salt or pepper (seems like we always have to add a little extra to Bob Evans, but only ever pepper to Jimmy Dean), and stir until thickened. And then slather it over some Pillsbury buttermilk biscuits. I love having a cold glass of cran-grape juice with mine. Just something about a hot breakfast and cold drink makes it tasty to me. (And then a mug of coffee after, of course!)
|
|
|
Post by quinlove on Jul 11, 2022 16:46:54 GMT
Thanks iowgirl š I never have any luck with gravy. Maybe this will help. As I really like to order it in restaurants.
|
|
AmandaA
Pearl Clutcher
Posts: 3,502
Aug 28, 2015 22:31:17 GMT
|
Post by AmandaA on Jul 11, 2022 17:34:44 GMT
My mom also taught me using the method of adding the flour to the pan with the browned sausage. It is so easy and foolproof for getting a nice gravy without lumps. I have also experimented and found that I can go as far as that step and then freeze the āflouredā sausage for a quick meal when I donāt want to start from scratch. So easy to double up the meat when you make the mess once and get two meals out of it. We donāt measure anything... just keep adding flout until the sausage is fully coated and then adjust the milk to get the consistency you desire. Our familyās spin on it is adding some Worcestershire to the gravy for a little kick.
|
|
|
Post by mellyw on Jul 11, 2022 19:07:52 GMT
My mom also taught me using the method of adding the flour to the pan with the browned sausage. It is so easy and foolproof for getting a nice gravy without lumps. I have also experimented and found that I can go as far as that step and then freeze the āflouredā sausage for a quick meal when I donāt want to start from scratch. So easy to double up the meat when you make the mess once and get two meals out of it. We donāt measure anything... just keep adding flout until the sausage is fully coated and then adjust the milk to get the consistency you desire. Our familyās spin on it is adding some Worcestershire to the gravy for a little kick. Would have never thought to freeze the sausage after adding the flour, what a great idea. Because itās just my DH and I now, we make the sausage all at once, but freeze half for a later batch. So going to try freezing half after adding the flour now
|
|
peaname
Pearl Clutcher
Posts: 3,390
Aug 16, 2014 23:15:53 GMT
|
Post by peaname on Jul 11, 2022 19:26:02 GMT
Budget Bytes and pioneer woman have good tutorials. Yum! Now I want to make biscuits and gravy.
|
|
|
Post by refugeepea on Jul 11, 2022 23:30:06 GMT
Ok - this one is really cheating, but everyone who has it tells me it is the best they have ever had. LOL I kept thinking is no one going to admit they use McCormick's country gravy mix. I also use a Pioneer country gravy mix from Sam's Club. I've made it from scratch, but I don't like cooking so whatever gets it done ASAP.
|
|
|
Post by librarylady on Jul 11, 2022 23:32:44 GMT
I was at a restaurant once and their biscuits and gravy used CHICKEN gravy!!!
|
|
|
Post by Crack-a-lackin on Jul 12, 2022 0:19:57 GMT
Biscuits and gravy is one of my favorite meals, and like another poster I sometimes add a splash of Worcestershire.
Iām having the sister meal tonight, chipped beef in gravy (aka shit on a shingle/SOS), except Iām using leftover thinly sliced deli ham. This thread gave me a craving but itās too hot to make biscuits so Iāll settle for toast.
|
|
Elsabelle
Pearl Clutcher
Posts: 3,677
Jun 26, 2014 2:04:55 GMT
|
Post by Elsabelle on Jul 12, 2022 0:36:44 GMT
I use Chef John's recipe with some minor changes. I don't use the bacon but I do add about a tablespoon of bacon fat. I use half of a Jimmy Dean's hot breakfast sausage. I've tried lots of different gravy recipes but I've stuck with this one the longest.
|
|
|
Post by littlemama on Jul 12, 2022 0:42:57 GMT
I was at a restaurant once and their biscuits and gravy used CHICKEN gravy!!! What the heck?!
|
|
|
Post by rymeswithpurple on Jul 12, 2022 1:42:29 GMT
Biscuits and gravy is one of my favorite meals, and like another poster I sometimes add a splash of Worcestershire. Iām having the sister meal tonight, chipped beef in gravy (aka shit on a shingle/SOS), except Iām using leftover thinly sliced deli ham. This thread gave me a craving but itās too hot to make biscuits so Iāll settle for toast. My dad was just talking about this when my husband and I were describing biscuits and gravy to him. The man also loves his scrapple (shudder).
|
|
|
Post by Spongemom Scrappants on Jul 12, 2022 11:02:49 GMT
My husband and I both remember our moms making creamed chipped beef on toast as children. So I make it for us occasionally as a comfort food.
|
|
|
Post by GamGam on Jul 12, 2022 12:41:24 GMT
Ok - this one is really cheating, but everyone who has it tells me it is the best they have ever had. LOL I brown the sausage nicely. Then I sprinkle the gravy mix onto the browned sausage (make sure your skillet is deep, and not super hot when you do this). The package calls for water, but I use milk. You can do half of each. 1 cup milk, 1 cup water - but I do all milk, and thin with water if I need to. But stir the gravy mix into the browned sausage, and then add the milk and stir well under medium heat until thick. Sounds great. Do you drain the fat after browning the sausage and before adding the mix?
|
|
iluvpink
Pearl Clutcher
Posts: 4,370
Location: Michigan
Jul 13, 2014 12:40:31 GMT
|
Post by iluvpink on Jul 12, 2022 13:04:45 GMT
Now I want biscuits and gravy! But dh doesn't like it and I'm not sure dd's ever had it. I've never made it myself, just had it growing up a few times and when eating out.
I may have to try this soon and who cares if anyone else likes it.
|
|
iowgirl
Pearl Clutcher
Posts: 4,276
Jun 25, 2014 22:52:46 GMT
|
Post by iowgirl on Jul 12, 2022 14:18:27 GMT
Sounds great. Do you drain the fat after browning the sausage and before adding the mix? If your sausage is really fatty, spoon some off. You want a little fat, but not swimming in it. I use Farmland sausage (comes in a blue tube) and it is not fatty at all, and has a great, but mild flavor.
|
|