how to make biscuits and gravy?

Question

i'm tring to find an easy recipee for Biscuits and gravy. any ideas where to look or dose anyone have one??? also if anyone has an easy one could you let me know how many it serves (i could be needing to feed 10+ people)

Answer 1

Well, I am sure you could dig up tons of homestyle southern biscuits w/ gravy recipes, but going on your request of easy you could try the following, use Bisquick, recipe to follow, and then use the following recipe for your sausage gravy, if you can't find the brand name of sausage use Jimmy Dean or any you can find:

Butter Biscuits
Bet you can't say "butter biscuits" five times fast! These tender, flaky biscuits sure will disappear in a hurry.

Prep Time:10 min
Start to Finish:20 min
Makes:8 biscuits

1/3 cup butter or margarine (firm)
2 1/2 cups Original Bisquick® mix
2/3 cup milk
Butter or margarine, melted

1. Heat oven to 450ºF.
2. Cut firm butter into 1/4-inch pieces. Toss Bisquick mix and butter pieces with fork until coated. Add milk; stir just until milk is absorbed (do not overstir).
3. Turn dough onto surface dusted with Bisquick mix. Knead 5 times. Pat to 1/2 inch thickness. Cut with 3-inch cutter. Place on ungreased cookie sheet with sides touching for soft sides or 2 inches apart for crispy sides.
4. Bake about 9 minutes or until golden brown. Brush with melted butter.

Super Sausage Gravy

Ingredients
1 pound Bob Evans or Owens® Original Recipe Sausage Roll
1/4 cup all-purpose flour
2 cups milk
Salt and black pepper to taste
8 prepared biscuits

Directions
Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.

The gravy recipe says it yields 4 servings (with 8 biscuits total, which is 2 per person), so for 10 people I would say triple both of your recipes (at least, or quadruple it for added safety).

Anyway, hope I helped....Good luck and enjoy...Yumm!!

Answer 2

OK, if you're going to be feeding a lot of people and want it easy, this is the semi-homemade way. Get a few tubes of Grands FLAKY biscuits, and several packets of William country gravy (with real sausage!), and a carton of half and half.

Preheat the oven per tube directions and put 6-8 Tbsp. butter in a baking dish but not the biscuits. Put the dish in the oven to let the butter melt while you make the gravy. Follow the packet directions for the gravy, using the directions for "creamier" gravy. Where it says to use milk, use the equivalent of half and half. As it thickens, add a little cayenne and a pinch of white pepper.

When the butter's melted, put the biscuits in and turn them to coat them well with the melted butter. (Don't drain the butter). Bake per tube instructions.

For one serving, I split two biscuits on a plate and smother with gravy. It's actually pretty simple but pepped up a bit. And it's relatively quick too.

Answer 3

3 pounds of bulk breakfast or pork sausage. Fry in a large skillet, breaking the sausage up as it browns. When sausage is done, drain all but 1/4 cup of the fat. Whisk in 1/2 cup flour, cooking and stirring for a few minutes to allow the flour to cook. Whisk in 4 cups cold milk, stirring until thick and bubbly. Check for seasoning, you may not need to add anything but some coarsely ground black pepper, the sausage may have enough salt in it. If gravy becomes too thick, whisk in more milk, 1/4 cup at a time. Use the recipe on the bisquick box for cut out biscuits. For ten people, I would make two dozen biscuits. When you pull them from the oven, cover with a dishtowel until ready to serve, the steam will keep them tender and warm.

Answer 4

I learned how to make gravy from my mom. She grew up in a small town in the mountains of West Virginia. For perfect pan gravy, you will need to practice, but once you have it down, it's well worth the effort.

Use bacon grease, sausage grease, or in a pinch, vegetable oil. Use enough to completely cover the bottom of a skillet, maybe just a little more if you like a lot of gravy on your bisquits.
Heat on medium to medium high heat for a couple of minutes.
Start adding small amounts of flour, about a tablespoon at a time, and mix with the hot grease. Keep adding and stirring (use a spatula) until you get a mixture that can be brought to the center of the pan and spreads out slowly from there. This is called a roux.(If you get a 'little' too much or not enough flour, it will still probably work fine - too much flour and you can add a small amount of vegetable oil)
Allow the roux to brown as you stand watch over it, stirring occasionally. The flour will burn quickly, so be careful. But it must brown, this is what gives your gravy the flavor.
When browned to your satisfaction, add milk, about a cup at a time, stirring constantly. Now, I have used everything from skim milk to canned evaportated milk. If you used the canned milk, add an approximate equal amount of water. It's best if the milk is cold, but not necessary.
At first, it will look like you have lumps, but keep stirring, everything will smooth out. After about five minutes, your gravy will be thickening. This is when you want to add salt and pepper to taste. (I'm a pepper person and never add salt) If gravy is getting too thick, add a little more milk. Remember, you can always add more milk, but if you get it too thin, it's almost impossible to thicken it up again.

As far as the bisquits? Who needs bisquits from scratch when you make gravy that tastes this good?

Answer 5

Brown up some ground sausage, add a jar of gravy or an envelope (they actually sell biscuits and gravy mix in the gravy section), in the meantime bake a can or two of Pillsbury biscuit, serve the gravy on top.

Answer 6

I would probably double this recipe.

BISCUITS AND GRAVY

BISCUITS:

2 c. sifted all-purpose flour
1 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1 beaten egg
1/3 c. milk

Sift together dry ingredients; cut in shortening until mixture resembles coarse crumbs. Combine egg and milk; add to flour mixture all at once. Stir until dough follows fork around bowl.
Turn out on lightly floured surface; knead gently with heel of hand about 20 strokes. Roll dough to 3/4 inch thickness. Dip 2 inch biscuit cutter in flour; cut straight down through dough - no twisting.

Place on ungreased baking sheet (3/4 inch apart for crusty biscuits, close together for soft sides). If desired, chill 1-3 hours. Bake in a very hot oven (450 degrees) 10-14 minutes or until golden brown.


SAUSAGE GRAVY:

1/2 lb. bulk sausage
4 tbsp. all-purpose flour
2 1/2 c. milk
Salt and pepper to taste

Cook sausage, crumbling well. Pour off all but 2-3 tablespoons of grease. Sprinkle flour on top. Increase heat to high and cook, stirring, until flour starts to brown. Add milk, stirring constantly and continue cooking until gravy thickens. Add salt and pepper. Serve over hot biscuits or toast.

Answer 7

For me, the quickest, easiest, recipe for this was found on bob evans website.
I use biscuits purchased from my local market, but I make the gravy and the whole recipe(including baking the biscuits) takes about 10 minutes, and my large family devours it!!!!!