poll: BIscuits & Gravy?

Question

I know it's some of you that know what i'm talkin about--

(and I mean the white gravy, not the brown gravy!)

So.. the question is - Better for breakfast with eggs & bacon or better with a dinner like Roast Chicken?

(One of my favorite things to eat. My moms used to make it for me all the time and I can't get the gravy right.. Any body know the recipe??)

Answer 1

Honey, I bet your gravy tastes just as good as your Mom's, its just that when Mom's make he dinner, we think it is the best, I still think my Mom was the best cook in the world, no one will ever cook like her, and I have never made Chili as good as hers, or made gravy as good as hers, but my daughter thinks mine is the best.....its just because its MOM's

Answer 2

I fry up about 1/2 lb of Tennessee Pride or Jimmy dean sausage ( the hamburger looking kind). Fry it until it is completely done. Take about 3 to 4 tablespoons of seasoned flour (salt, pepper & a little bit of sage) Stir the flour so that the grease of the sausage and the flour make a roux. Add about 1/3 gal of whole milk, not the watery 2%. Stir over medium high heat constantly make sure you are continuously scraping the bottom of your skillet. I use a very deep skillet by the way. Keep stirring until it is slightly thick and bubbly. It will thicken as it cools.
Season according to your taste. I like it kind of hot so I put alot of pepper on my biscuits and gravy.
My family makes me serve this every weekend. Wednesday night is Fried chicken and gravy. This gravy is made the same way except I use about 1-2 Tablespoons of the chicken drippings to make this gravy. Make it the exact same way.
Hope this helps, Have Fun!!!

Answer 3

Oh yum.

Okay, cutie:
Brown up some crumbled breakfast sausage. Scoop out the sausage and leave the fat. Estimate how much fat there is... 3-4 Tbsp or so, and add the same amount of flour. Stir over med heat and don't burn the flour. Hey! You just made a roux! You're so fancy. Whisk in 2 cups milk and let come to a boil to thicken, while stirring. Add a bit more milk if it's too thick. Add the sausage back, some black pepper, and I'll be over with some biscuits!

Answer 4

Use the grease from the bacon and sausage, mix in some flour, cook it until light brown, add to the warmed milk, stir in the roux until thick, add your bacon and sausage. You can have it for any meal time. Heat up a breaded chicken patty, and pour some gravy over that.

Answer 5

Biscuits and gravy

Answer 6

I love it as a meal in itself. I make some has browns and cover those with the gravy also.

Here is the recipe I like to use.
http://southernfood.about.com/cs/gravyrecipes/ht/sausagegravy_ht.htm

Although I change the sausage over to bacon, makes it unique in its own way.

Answer 7

O damn.. no wonder ol boy called you white chocolate.. you eattin like that..

well personally I would like it for dinner.. that sort of thing is to heavy for me to start my day.. hell im tired now.. on Oatmeal.. lol.. but yea in the morning its hot with country style potatoes, sausage, and eggs..

night time , roast, gravey , and mash potatoes..


but what you know about some salmon Crokett's , rice on the side and biscuits?

thats the business..

Answer 8

i know what u mean my granny and my mom used to make it all the time ive tried to no avail,but i go and get the big bag mixing powder for it (u can find it in the mixes)and instead of using all water i add some canned milk and some of the oil from whatever meat i cooked and add some extra salt and pepper and it tastes the same

Answer 9

breakfast.
use the grease from the bacon, not a lot, maybe a couple tbls.
fry in some flour and pepper, then add milk slowly stirring continually until thick. the more flour and grease you start with the more milk you will need. maybe start out with more than less, its easier to thin down than to thicken up.

Answer 10

There is never a bad time for biscuits and gravy.