how to make biscuirs and gravy?

Answer 1

PERFECT GRAVY

4 tablespoons pan drippings
4 level tablespoons flour
2 cups water
1/2 teaspoon Gravy Master
1/2 tablespoon beef, chicken or pork soup base
Salt and pepper to taste

Start with 4 tablespoons of pan drippings. Blend in 4 level tablespoons flour, using low heat and stirring until smooth. Slowly stir in 2 cups water and additional pan drippings. Boil Gently 5 minutes. Stir in 1 teaspoon Gravy Master. Add Salt and pepper to taste. Makes 2 cups Perfect Gravy.

Answer 2

WOW! I am from Tennessee,and here is where biscuits and gravy were born. These other guys don't have a clue. It is so simple!. First comes the biscuit; to make a quality fluffy biscuit with a crisp bottom and golden top you have to use lard. Not crisco but pure rendered pig fat!
First take app. 5 cups of self-rising flour,
11/2 teaspoons of baking powder,
2/3 cup of lard, unmelted
take a fork and blend these ingredients until it is the consistency of corn meal ,
add to this: buttermilk 1/2 cup at a time until the dough takes form but is still sticky.
Sprinkle surface of bar generously with flour,
place the dough in center and gently work with the four fingers of your hand, but don't overwork as this will make the biscuits dry and hard. Pat dough with fingers until it is app 1" in thickness. Then cut out with desired size cookie cutter. Place on cookie sheet , pan, or whatever you desire.Aluminum will make much better biscuits because of the thinness of the pan. It will allow the bottoms to crisp up better.
Place the biscuits close together and touching. Melt 1/4 cup of lard and 1/2 stick of margarine and sprinkle over the tops of the biscuits generously so some will run in between the biscuits( this aids in the crispness of the bottom.)
Let them rest for app 15 minutes before putting in a 350 degree preheated oven.

I bake in the middle of the oven.

Bake at 350 degrees until the biscuits has completely risen but not brown. Then turn the over on 400 degrees until golden brown.


Sausage gravy:

Brown 1/2 lb. pork sausage of choice in a skillet. After the sausage is done take app 1/4 c. of flour and pour into the skillet.add 1 t. salt and pepper to taste . Stirring as it will make a paste. When the flour has turned carmel colored gradually add 5 c. whole milk . I cup at a time and stir with a spoon swiftly until it is all incorporated. It should be cooked on med high heat and stirred swiftly. If it gets too thick you can always add more milk and stir until smooth. It is sooooooo yummie!!!!

Answer 3

First get 1/2 pound good quality low-fat breakfast sausage. I recommend not buying one that is flavoured with maple or another sweetener. In a 10-inch skillet over medium heat, brown the sausage and crumble it as it cooks. Spoon off all but one tablespoon of the fat (if there is less than a tablespoon of fat after thorough cooking, that's perfectly okay) and add a tablespoon and a half of real butter (not margarine). Next, add two tablespoons of all-purpose flour and cook over medium heat, stirring constantly for three minutes, or until the flour starts to take on sort of a "blonde" colour. Add 1/4 teaspoon ground sage, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon of your favourite hot sauce and one very finely minced (or crushed) clove of fresh garlic. Cook for one more minute, still stirring constantly. Lastly, add two cups of warmed milk and stir, scraping the bottom of the skillet, until the gravy is thickened nicely. If you're preparing this in a non-stick skillet, make sure you use a plastic, silicone, or wooden utensil for stirring.

Serve over fresh homemade biscuits. For a special treat, make your favourite buttermilk biscuit recipe, but substitute plain full-fat yogurt for an equal amount of buttermilk

Answer 4

Here's what I do when my hubby is grumblin' for biscuits 'n' gravy:
Cook up some loose breakfast sausage, drain off the drippings and reserve.
Open some store brand flaky biscuits and bake as directed on the tube.
Open up a packet of white gravy mix, add a teaspoon or so of the sausage drippings, and continue to cook as indicated. (If it doesn't have the right "kick" toss in some Italian seasoning or a few good grinds of fresh black pepper.)
Slice the biscuits open, top with some loose sausage, and cover with gravy.

Answer 5

Sausage Gravy and Biscuits

1 lb pork sausage
2 tablespoons finely-chopped onions
6 tablespoons flour
1 quart milk
salt and black pepper
5-6 dashes Worcestershire sauce
1 package biscuits, refrigerated

Cook sausage and onions in a skillet until sausage is done.
Meanwhile, in a seperate bowl, combine milk, worcestershire sauce, and salt/pepper (to taste).
Set aside.
When sausage/onion mixture is done,remove and drain excess grease.
Return sausage/onion mixture back to skillet.
Over medium/low heat, gradually add flour.
Turn to coat sausage and cook until golden (approx).
Return heat to medium.
Slowly stir in milk/seasoning mixture.
Cook until gravy reaches desired thickness (Stirring frequently).
Cook biscuits according to package directions.
Serve gravy over biscuits split in half.

Answer 6

You can make your biscuits using the recipe on the Bisquick box and then make a sausage gravy to serve over them. I've given you a link to a sausage gravy recipe below.

Yum - that tastes so good, but only enjoy it when you're splurging on the fats!

Answer 7

First you need to decide if you want hamburger gravy, sausage gravy or plain ravy.. I like hamburger gravy and mashed potatoes.. And sausage and biscuit

so to make the gravy you need to brown the meat first.
cook until done... add a big tablespoon of flour to the meat and drippings the pan.. stir and brown. add small amounts of milk to this. the first time you add the milk it will ball up and steam, just keep stirring.. adding more milk. Its hard to measure but its probably close to 2 cups of milk. Cook and stir until it get thick.. it works best if you use a spatula or a utensil that will scrape off the bottom, you need to keep the mixture from settling on the bottom.. As for biscuits.. i either buy a can of Grands or make Bisquick...