how do you make good buiscuts and gravy?

Question

im going to the store in like ten minutes to buy what i need. what do i buy?

Answer 1

This is the easiest, BEST biscuit recipe around and you can keep them in the fridge for a week and just keep using them each day and bake off a few as you like.

ANGEL BISCUITS

1 pkg. active dry yeast
1/2 cup warm water
4 cups all purpose flour
1 cup cake flour
1 tablespoon powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
1 cup shortening
1 3/4 cup buttermilk

Preheat oven to 400 degrees.
Sprinkle the yeast over warm water and sugar, and allow to stand 5 minutes. Add buttermilk. In a large bowl, combine dry ingredients thoroughly. Cut in shortening.

Make a well in the center of the dry ingredients and slowly pour in the buttermilk mixture. Pat dough together and knead gently 10 times.

Do not overmix or the biscuits will be tough.

Roll out to 1/2 inch or 3/4 inch thickness. Cut out circles.

Place on greased cookie sheets with biscuits just touching each other, closely spaced.

Brush with a small circle of melted butter.

Bake at 400 degrees F for 11-12 minutes or until lightly

SAUSAGE GRAVY

1 lb. roll bulk pork sausage, or spicy is good if you like it
Salt and pepper to taste
1/2 tsp ground sage ( optional)
1 tbsp. sugar
3/4 c. flour
4 c. milk (more or less depending on desired consistency)

Fry sausage until crumbly. Salt and pepper to taste. Stir in sage if using it, sugar and brown about a minute. Stir in flour. Slowly stir in milk. Continue stirring until thickened. Serve over homemade biscuits or canned biscuits

Answer 2

a bit of advice on the biscuit recipe.

Don't use tap water. If you are in the U.S. it probably has chlorine and fluoride in it to kill bacteria.

Yeast is bacteria. Tap water kills the yeast and your biscuits won't rise.

Heres a good, simple step by step on biscuits.

For white gravy
Add 1/2 cup of flour to bacon or sausage drippings over medium heat. Stir until the flour is slightly brown.
Pour in about 2 cups of milk.

Heres the secret to great gravy. Stir constantly. Don't stop.
Stir with a flat spatula and you'll eventually see the bottom of
the pan right behind the spatula.

Good luck to you.

Answer 3

Unless you have previous biscuit making experience I really recommend the ones in a can-even Bisquick can be tricky if your cooking skill is negligible. If you feel confident, Bisquick tastes better to me.
For the gravy, buy bulk breakfast sausage-brown it in the skillet and set aside. Add about 2 Tbsp flour to the grease from one lb sausage-cook,stirring constantly, over medium heat until flour turns light brown-be sure not to burn it. Add milk gradually while continuing to stir until mixture is a bit thinner than you want it to end up-add sausage back in, lower heat slightly and simmer, stirring occasionally, until thickness is how you like it-salt and pepper to taste, enjoy.

Answer 4

I dont Daddy does it.

Answer 5

I don't know
i never make it :-)