Biscuits and gravy question...?

Question

That's my favorite breakfast, please help ! Anyone have a kick butt biscuits and gravy recipe? Not really the biscuits, it's the gravy. I made it once, it was alright. Could have been better.

Answer 1

Sawmill Gravy - traditionally served with biscuits

INGREDIENTS
1 pound ground pork sausage
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped green onions
2/3 cup milk

DIRECTIONS
Place sausage in a large, deep skillet. Cook over medium heat
until evenly brown. Drain on paper towels, reserving 2 tablespoons fat in skillet. Stir in flour, salt, and pepper. Cook, stirring constantly, until flour is brown. Add chopped green onion, and cook until tender. Gradually stir in milk, and cook until thickened. Add more milk if necessary to achieve preferred consistency. Serve with sausage.

Answer 2

There is a trick to making gravy. Most people don't know how to do it right.

The trick is to "cook" the flour.

Here's what I mean. Most people add grease (bacon or sausage or chicken) then they add the flour. They mix it up and when it bubbles they think it is cooked. It isn’t. If you add milk/cream at this point the gravy doesn’t taste right no matter how much longer you cook it. You also don’t cook it fast (or hot) and stir it very often... if it burns it taste even worse.

Here’s that trick... cook it until it starts to turn “brown” a little. When it just starts. And don’t rush it by turning up the heat... keep it at medium heat. After it starts to turn brown add the milk.

Don't salt or pepper to taste until after you have added the milk and just about ready to serve.

Second best trick: When you mix the flour with the grease, you don’t want the consistency to be watery. You want it to look like toothpaste mixed with a little water.

If you do as I say above it will come out perfect each and every time. No restaurant is ever going to beat doing it as outlined above.

The flavor comes from the grease. For biscuits, either bacon or sausage. Also remember not to use grease which might have had the bacon burned.

For mashed potatoes or gravy over “chicken fried steaks” use chicken grease with the alternative being the grease you fried the steaks in.

If you use butter instead of grease you have just made what is called, a “white sauce.”

Throw some tuna in the white sauce and spread it over toast, for tuna on toast.

Even good cooks screw up white gravy since they don’t understand the ‘cooking’ is done with only the grease and flour. They think the cooking takes place after adding the milk. After adding the milk all you are doing is “reducing” it to the right consistency. It doesn’t change the flavor one bit.

Answer 3

I like to use bacon grease. Makes a nice complement to the biscuits n Gravey. I don't put the bacon in the gravey although many do. I use the grease with the flour to make a rue. Once the rue is finished I then add enough milk to where it goes to about an inch or so from the rim of the pan. Constantly stir the gravey and if lumps form, use a whisk. If the gravey does not thicken by the time the mixture boils take a small jar, add some of the mixture into the jar with some flour, place the cap on the jar and shake vigerously. Making sure that the mixture is well mixed add that into your gravey and it should thicken. The bacon grease adds a wonderful flavor to the gravey. Remeber that gravey that has set will thicken more. You dont want something that will take on the appearance of thin mashed potatoes, or even a solid. Gravey is not supposed to be solid. ( when first starting to make gravey Myself it happened...Oops). Make sure that you start the gravey after placing the biscuits in the oven. Even if you pull the biscuits out before the gravey is done, they will stay warm for a short time, while the gravey is still cooking, and placing the pan on the hot stove, will help keep them warm until your ready to serve them. Once the gravey is done place biscuits and gravey in separate bowls, bacon on a plate, and serve.

If you want a really creamy gravey take REAL butter. Usually you can get blocks of Real Butter at Sams. That kinda rue, makes a gravey that is extremely rich, and creamy.

Answer 4

For the biscuits:
2 cups all purpose flour
4 teaspoons baking powder
¼ teaspoon baking soda
pinch of salt
3 oz. cold butter, diced
8 oz buttermilk

Combine and sift the dry ingredients. Gently knead in the butter. Add the buttermilk and knead on a floured board just enough to bring the dough together. It is vital that you knead gently and no more than is necessary or you will develop the gluten in the flour and make the biscuits tough. Good biscuits are as much a function of technique as ingredients. Form a flat mass with the dough and cut out biscuits with a biscuit cutter. Don’t make them too high or the outside could become over browned by the time the inside is cooked. Place them on parchment paper on a sheet tray and then into a preheated 400-degree oven. Start the gravy immediately. It should be done close to the same time as the biscuits, which is when they are golden in color.

For the gravy:
½ pound ground breakfast sausage.
2 tablespoons butter
4 tablespoons all purpose flour
3 cups cold milk
Salt and pepper to taste

Sauté the sausage until it is cooked and has released as much of its fat as possible. Remove the sausage with a slotted spoon and do NOT drain the grease. You’ll need it to make the roux. (I said this was delicious, not health food). You should have about 2 tablespoons of rendered pork fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking. Cook for about 2-3 minutes. Now start adding the cold milk a little at a time, whisking incessantly. Toward the end of the milk add the sausage back in. When you reach the desired consistency add salt and pepper to taste. Cut the biscuits in half, pour the gravy over them, and enjoy

Answer 5

Cook the sausage, take the meat out of the pan and leave the grease, Add 1/4 cup flour to the grease and mix it well, (This is called rue) then add 2 cups milk and the meat. Heat until it boils and it will thicken just right. Stir constantly. The gravy is as good as the sausage and the better the sausage the better the gravy!

Answer 6

Gravy:
1. fry some sausage..the patty kind NOT links. Avoid flavors like sage or maple or hot...just plain old breakfast sausage.
fry it hot enough that it actually browns on both sides.
2. lower heat to medium low and remove sausage, not drippings from pan.
3. decide how much gravy you want...use 1 tablespoon drippings for 1 cup gravy...
to your measured drippings add 1 tablespoon flour for each 1 tablespoon drippings, stir until all flour is incorporated and keep stirring until it browns slightly.
4. have 1/4 Cup whole milk handy and enough plain water to make up 1 cup (8oz) of liquid for each 1 tablespoon of flour used.
5. after flour is browned, pour in all the milk while stirring then add all the water.
6. stir and cook until the gravy coats the back of your spoon.
7. break up your sausage patties and put the pieces into the gravy.
8. add to your homemade (DON'T USE CANNED!) biscuits and enjoy

Answer 7

"Southern Sausage Gravy" - Serves 6

1/2 lb. mild or sweet sausage; removed from casings
1/2 lb. spicy Italian sausage; removed from casings
3 tbsp. all-purpose flour
3/4 cup milk
3/4 cup chicken broth
1 1/2 tsp. chopped fresh thyme leaves, or 1/4 tsp. dried
Salt and freshly ground black pepper


1) Cook both of the sausage meats in a large nonstick skillet over medium-high heat, breaking the meat up with a spoon, until browned and cooked through. Using a slotted spoon, transfer the meat to a bowl.
2) Remove all but 3 tbsp. of the fat from the skillet. Sprinkle the flour into the skillet; stir well and cook over medium-high heat for 1 minute, stirring constantly. Remove from heat.
3) Slowly add the milk and the broth, whisking constantly, until the mixture is smooth. Return the skillet to the heat and cook until the gravy is slightly thickened, 2-3 minutes. Add the thyme, and season with salt and pepper.
4) Add the crumbled sausage meat; combine well. Cook over medium heat until warmed through. Serve immediately over split biscuits.

Answer 8

The secret to good gravy is in using the drippings of your bacon or sausage and to use whole milk, not water or 2%.
Once you have cooked your bacon, add about 2-3 tablespoons of flour and make a rue (paste), once it has been all incorporated, slowly add your milk. Continue to stir and cook over a medium heat. Add salt and pepper to ones taste. Once the gravy starts to boil, it should start to thicken. Stir and take off heat once you get desired consistency. ENJOY!!!

Answer 9

Sasuage or bacon will make a nice gravy...
Cook up the meat, take it out of the grease and set it aside, turn down your fire to about med, med-low.
Whisk about 3 Tbsp flour in your hot oil and keep whisking until your rue turns brownish...this should take about 2 minutes...if you don't whisk for the whole 2 minutes you might have that nasty flour taste.
Pour in your milk a little at a time and let it thicken, we always add back in some of the meat about this time...but you don't have to. Add milk until you get your desired consistency. GRUB and enjoy!!!
Gravy is an art and takes a little practice....don't give up...practice does make perfect!!!

Answer 10

I like beef or turkey sausage cause it doesn't have as much grease (and because I am Muslim) Fry the sausage till done, add some butter to make the base for the flour. I like Wondra flour cause it doesn't get lumpy, add flour and cook for just a second till the butter is mixed in with the flour, add canned milk and stir, let cook stirring constantly until it gets bubbly around the sides and the milk get thick, add salt and lots of fresh ground black pepper to taste.