How sticky is the dough supposed to be for bisquick bisquits?

Question

Also does anyone know a fool proof method for the gravy? I already browed the sauage but failed on getting the gravy to thicken. I was thinking bacongrease and flour is the key but I don't know the amouts?

Answer 1

Bisquick biscuit dough is always really sticky for me - sticks to my hands, everything - If you're making drop biscuits, use 2 spoons to get the dough off - if you're rolling them out, use extra dry Bisquick to make the dough stiffer as you're rolling.

As for the gravy, I use a mix of cold water and corn starch - but flour will work too - just mix the 2 together to make a thin slurry, and add this to the gravy - stirring till the gravy comes back to the boil. As for exact measurements, I use about 1T of cornstarch to 1/4 C water - but I like my gravy really thick.

I suggest you make the slurry, add a little, let it come back to the boil, wait about 1 minute - for the full thickening to happen - and test it - if it's not the right consistency for you, add more of the slurry. It all depends on how much liquid is already in the gravy, and how thick you like the finished product.

Answer 2

I'm southern, and the rule for rolled biscuit dough is the same, regardless of what mix or white flour you're using.

The dough should be sticky, but it will stick to your fingers in bits, not the whole glob of dough at once. You want this to help make flakey dough when you roll it. Flour your board, work surface, whatever, and lay out the dough. Sprinkle the dough with flour and roll to even thickness with a floured pin (a big floured jar or can will work in a pinch, but its harder). Fold, and roll again, only sprinkling flour onto dough when it starts to stick too much. And don't overwork it or you'll bring out the gluten...only do this 4-6 times. You want the dough to be pretty moist, with slightly drier outside and some layers inside. This will make the biscuits tender but flaky.

As far as the country gravy goes, sprinkle flour into the hot greasy pan, stirring with a whisk or fork until the flour is getting absorbed. Let it cook a bit in the pan to give it a better flavor, but if you add too much flour, and you're afraid it will burn, just pour in some half&half slowly,. whisking until its mixed. It should thicken very quickly. I'm sure there are recipes, but its not complicated. Don't forget salt and pepper.

Answer 3

The stickiness of the dough depends on if you are making "drop biscuits" which means you just scrap the dough off the spoon onto the pan or if you plan to roll and cut the biscuits. To do the latter, it needs to be firmer. The real trick to perfect gravy ( besides using a gravy whisk) is to whisk a small amount of flour together with some milk in a separate bowl. Then, heat the rest of the milk you plan to use with a small amount of grease in a separate pan. Gradually whisk in the flour/milk mixture and continue to whisk the mixture until it starts to bubble slightly. Take it off the heat immediately or it will get too thick. It will continue to thicken for several minutes after you remove it from the heat.

Answer 4

Cookie Dough

Answer 5

Are you droping them or cutting them? If you are cutting them not sticky if you are droping them sticky. Not to the point you cannot work with the dough.

Also, 7 tablespoons of baccon grease, warmed low flame, start adding a tablespoon of flour up to 7 allowing the grease to slowly cook the flour. This is called a rhue and it works everytime.

Forgot to add: after the rhue is cooked, add your liquid and simmer to a nice thick gravey.

Answer 6

Bisquick should be pretty sticky and lumpy, if it is runny you end up with pancakes. As far as the gravy I can never do it by measuring you just add flour slowly, but don't add as much as you think because it thickens as it stands.

Answer 7

For you gravy I swear by cornstarch and water. If you use flour you risk not cooking it enough and your gravy will taste doughy.

But I think you are making Biscuits and gravy here's a recipe:

12 ounces hot bulk sausage
12 ounces mild bulk sausage
4 tablespoons flour
1/2 gallon milk
Salt
Pepper
Biscuits, store bought or homemade

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 8

It should be thick and sticky enough that it still stick to your hands. Use one spoon to scoop out of the bowl and another spoon to scrape it off the first spoon unto the cookie sheet.

Answer 9

Sticky enough but without clinging to fingers.

Answer 10

your dough is very very sticky. make a rue add flour until it forms a ball you see no grease.