Southern Home Cooking Help........?

Question

Anyone have a recipie (actually it's 2 recipies) for TRUE southern biscuits and gravy!!! I've been craving them, for some reason???

No Bisquick............ ;o)

Mr Happy
:o)

Answer 1

The recipe below is from foodnetwork - Alton Brown...
You got to have sausage in the gravy! For me, it's all about the gravy.
For the biscuits... make your own or use the Pillsbury biscuits in the can.

You can also search for "sausage gravy", "sawmill gravy" and "country gravy" are typically all the same thing.

For the biscuits, "buttermilk biscuits", "southern biscuit" or "drop bisquits" are very similar.

Sawmil Gravy

1 pound bulk breakfast sausage
1/4 cup flour
2 cups milk
Salt and pepper
Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.


Southern Biscuits
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Answer 2

Easy Biscuits
2 c Self-rising flour
1 tb Sugar
1 c milk
1/3 c Mayo

Combine flour, sugar, milk and mayo into a smooth
dough. Divide batter equally between 10 paper-lined
muffin wells or cupcake wells. Bake 350~ about 25 to 30 minutes or until golden brown and doubled in size.


Sausage Gravy
1 lb. sausage
2-3 tbsp. flour
1/2 tsp. garlic powder
1 tbsp. Sugar
milk

Over medium heat, crumble sausage and brown. Sift flour into pan and stir with a whisk, creating a roux with the fat rendered from the sausage (some people remove the sausage, I personally don't). Add garlic powder and sugar to roux, add milk, stirring constantly as it comes to a boil. Be careful not to spill as gravy is very hot. Gravy will thicken as it simmers. If it becomes too thick, add more milk. Return sausage to pan if you had removed it.

Answer 3

BISCUIT

Ingredients-

2 cups Self rising Flour
***2 teaspoons Baking Soda ***use only if you don't have self rising flour
4 tablespoons Shortening
3/4 cup Sour Milk or Buttermilk


Directions-

Sift, then measure flour and sift again with the ***baking soda IF NO SELF RISING*** and salt. With a fork or two table knives, work shortening into flour mixture until crumbly. Make a well in center of mixture and pour in all but a couple of tbsp. buttermilk. Stir to make a soft dough.

Quickly add the rest of milk if need and stir in with fork. On floured surface, lay your piece of dough. To be a good biscuit maker, the less you work the dough the better. Sprinkle top of dough with flour to prevent sticking. With hands knead dough no more than 5 or 6 times. Pat dough out to 1/2" thin. We always cut this biscuit with something no bigger an opening then a baby food jar. They raise up nice and high and have no bitter taste that baking powder has. Place on ungreased cookie sheet. Bake in preheated 475 degree oven for 12 to 15 minutes.

To make your own Sour Milk if you don't have Buttermilk on hand, Add 4 Tbsp. Vinegar to 3/4 cup of milk.

GRAVY

I always make sausage gravy thats just how we grew up

Ingredients-

8 ounces breakfast sausage
1 tablespoon vegetable oil
2 tablespoons flour
2 cups milk, plus as needed
1 teaspoon salt
1/2 teaspoon ground black pepper


Directions-

Heat a large skillet over medium heat. Crumble the sausage into the pan and saute, stirring frequently with a wooden spoon and breaking up the sausage as it cooks golden brown and thoroughly cooked, about 5 minutes. Transfer the sausage from the pan to a colander set in a bowl and let it drain.

Add the vegetable oil and the flour to the same pan used to cook the sausage. Stir to blend and cook over medium heat, stirring well to scrape up any brown bits on the bottom of the pan. Continue to cook, stirring constantly, until the mixture is a pale golden brown, about 3 minutes. Add the milk, whisking constantly to remove any lumps.

Simmer over low heat, stirring frequently, until the gravy is thickened, about 20 minutes. Taste the gravy and add salt and pepper to taste. If the gravy is too thick, thin it a little additional milk; use only enough to get a pourable consistency. Return the cooked sausage to the gravy. Adjust the seasoning with additional salt and pepper, if necessary.
MAKES about 2 cups

Answer 4

Biscuits:
3 cups self rising flour (recommended White Lily)
1/2 to 3/4 cups solid vegetable shortening
1 1/2 cups buttermilk

Preheat oven to 425 degrees F.
Sift flour into a large bowl, 1 big enough to get both hands inside. Cut the shortening into the flour with a fork until it becomes the texture of moist meal. Add buttermilk and stir it in with a fork. Add another dash or two if dough isn't sticky. The trick is to get dough just as moist and sticky as possible, but not too sticky to work. Work dough into a ball in the center of the bowl and sprinkle lightly with flour so it won't stick to your hands. Lift ball of dough out and knead gently on a floured dough board or smooth surface. Fold the dough over in a clockwise manner with one hand and press it out with the other hand. Don't over knead ? just to the point where the dough is soft and consistent. Pinch off a golf ball size ball and press out between the palms to about a quarter to 1/2-inch thickness and lay out on a slightly greased (with shortening) bread pan. Bake in oven for about 15 minutes.

Gravy:
12 ounces hot bulk sausage
12 ounces mild bulk sausage
4 tablespoons flour
1/2 gallon milk
Salt
Pepper

In a large pot, add sausage and cook until browned and cooked through. Drain grease and add flour to sausage. Cook over medium-high heat until the sausage is well-coated with the flour. Add milk and stir until desired thickness and add salt and pepper, to taste. Serve with biscuits.

Answer 5

Southern Gravy


1/2 c Beef instant bouillon (can also use chicken or vegetable)
1 1/2 c Unsifted flour
1/2 ts Black pepper

3 Tablespoons drippings or margarine
1-3/4 cup milk or water

Make ready mix by combining first 3 ingredients in medium bowl.

Store at room temperature in pint jar with tight fitting lid.Shake before
using.

For Gravy: Stir 1/4 cup ready mix into drippings. Cook and stir until
brown. (This is to cook the flour;do not burn it.)

Add water or milk; stir until thick and bouillon is dissolved.


southern biscuits

2 c. all purpose flour
4tsp. baking powder
1/2 tsp. salt
2/3 c. shortening
3/4 c. buttermilk
first mix dry ingredients together, cut in shortening until crumbly.
stir in buttermilk. dump onti lightly floured surface. knead until smooth. cut out biscuts or roll into biscut shapes. bake at 425 for 10-15 minutes.

if you don't want to use buttermilk you can use 1/2 cup milk and about 1/4 cup of sour cream. this will make them high and fluffy.

good luck.

Answer 6

Hi, hon. I just want to second lots_of_laug's recipe from Alton Brown. That's the recipe I always follow when doing biscuits and gravy. *Ahem* not that I make it that often. lol