Does anyone know how to make biscuits and gravy the real good ones you can get in the southern states?

Question

I dont want any premixed recipes would love to know how this stuff is made from scratch, i have tried tons of recipes and it never is as good as the stuff you can get at say the "Waffle House" help please

Answer 1

I'll give you half of what you want. I have made biscuits from scratch. But it is a pain. Now, I just buy the tubes from the grocery store. I buy Pillsbury buttermilk biscuits. Bake according to instructions.

Now for the gravy. Sausage gravy is the best. But you don't usually get enough pan drippings to make a good gravy. So I make bacon and sausage gravy. Fry 4 strips of smoked bacon. When done, put the strips on paper towels and a cookie sheet and put in the oven set at warm. Strain the grease into a Pyrex cup, and wipe the pan. Now put some bulk sausage into the pan and fry, turning frequently. When done, remove the sausage to a bowl. Again, strain the grease and add to the bacon fat. Wipe the pan again. Add 3 to 4 tbsps of the grease into the pan, along with an equal amount of flour. Continue to stir the mixture, and lightly brown. Add a half can of evaporated milk and an equal amount of water. Stir, and add the sausage back to the pan. Continue to stir until the gravy thickens.

Break the biscuits and plate. Pour some gravy over the top, and add a strip of bacon on the side. Biscuits and gravy with a bonus!

Answer 2

All these answers taste like home...my only difference is that I make patties of the bulk sausage [sausage-biscuit doesn't work with the disorganized stuff, right?] and season the gravy with a sprinkle or two of poultry seasoning---which has the sage and such just right for gravy seasoning. For us, we have the gravy in individual small bowls, so each can dress the biscuits or sausage-biscuit as they want. Tube biscuits, either buttermilk or flaky style, are [alas] better than I could do...lean on the pre-fab once in a while! BTW, I like the ideas in here about including some bacon in with the sausage fry stage...better quality of fat when mixed with sausage kind. Remove all meats & drain on paper towel, keep warm in 200F oven and get going on the gravy.

Answer 3

I'm from Iowa but visited a friend in Texas and this is how she made them. I tried it and it turned out good!

Fry a 1 or 2 lbs. of breakfast sausage, Mild, I used Jimmy Deans
Drain and save grease
add enough flour to make a paste, not really thick.
Add milk and stir with whisp constantly. Keep adding milk till you get to the desired thickness.
Add sausage and add restraunt grind black pepper ( that's the bigger flakes) to desired taste.
Serve over biscuits. I either make the cut out ones on the bisquick box or buy tube biscuits. I like the country style.
If this makes too much for you you can freeze in portion size. I also freeze a couple of biscuits for each serving.

Answer 4

My mom makes wonderful biscuits and gravy. For her gravy she takes a pound of ground sausage, crumbles it in her cast iron skillet and cooks it until no longer pink. Then she drains all but 2 tablespoonfuls of the grease and sprinkles flour over the sausage and grease, stirs and adds more flour until the sausage is coated with the flour. Keep cooking until the flour starts to tan a little. You don't want to burn it. Then add your milk - whole milk works best and stir constantly with a whisk. Keep adding milk until it's the correct consistency, stirring constantly. Add black pepper to taste and stir that in. Serve over biscuits.

ANGEL BISCUITS (these are tall, light biscuits)

1 pkg yeast
1/4 c warm water
2 c buttermilk
5 c flour
1 T baking powder
1 tsp baking soda
1 tsp salt
1/4 c sugar
1 c butter

Combine yeast and warm water. Let stand 5 minutes. Add buttermilk and set aside. Combine flour and next 4 ingredients. Cut in butter. Add buttermilk mixture and mix until just moistened. Turn out, knead 4-5 times and shape into a ball. Then roll out to 1/2" and cut with a 2" biscuit cutter. Bake in a preheated 400º oven for 13-15 minutes or until golden brown. Makes 4 1/2 dozen.

Or you can use regular baking powder biscuits that are harder on the outside and flatter.

Answer 5

Yes,hun I have been told that I make the best gravy in the south and it will turn out good if you follow my directions. Fry about six slices of bacon (crisp). Set it aside.do not throw out the grease.Use about a half of a roll of sausage and fry it up in the grease you had left over from the bacon. Dont use sausage links. As the sausage cooks make sure it is ground up.When sausage is done take it out of the skillet and set it aside also.If you can, use a cast iron skillet for this.Turn your heat up to high. you want your grease very hot. If you have alot of grease pour all but about a quarter of a cup of it out of your skillet. When grease is hot add flour to it stirring well. I usually use about four heaping table spoons .It will look kinda thick. When it starts to brown put sausage back in skillet and with heat still on high add milk about a half gallon. Use whole milk, if you dont you will have watery gravy.Stirring constantly gravy will thicken. Add salt and pepper to taste. You can crumble up your bacon and put it back in too.It makes it even better.Whoala wonder ful stuff.

Answer 6

I make it the same way as Katr as well but I just wanted to add, a cast iron skillet is the only thing I will make my gravy in. It makes a world of difference. Good luck.

Answer 7

after fixing bacon...remove bacon and leave grease and any crumbs still in pan....add flour and alot of pepper. brown flour slightly but not to brown....slowly add milk (you can add evap. milk too) stir constantly with a fork to prevent lumps...you will add milk and stir several times Until you have the consistency that you want...taste it to see if more pepper or salt should be added...it isnt an exact science...you will prob fail a few times before getting it down just right but hang with it ...its very yummy in the end!! good luck

Answer 8

katr has a good recipe. If you want to boost the flavor a little, add some extra sage and garlic! YUM YUM!!

Answer 9

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33506,00.html?rsrc=search

You don;t have to make the steak but it sounds pretty good :)

http://doubleswitched.com/recipes.html

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