Author Topic: biscuits & gravy (Read 53962 times)

HerrSonntag · « **Reply #300 on:** December 29, 2015, 02:46:44 PM »

Quote from: 8manpick on December 29, 2015, 02:05:11 PM

Slurry instructions:
mix chowder with cold water to make slurry, mix 1 part slurry to 5 parts boiling water, stir, add crumbled sausage.

Its so GD easy, you can do most of it in the microwave or with an electric kettle, it cheap and it actually makes really good gravy.

renocat · « **Reply #301 on:** December 29, 2015, 03:00:10 PM »

Coffee Haven. Biscuits and gravy Bonine style. Best dang eaten of biscuit and gravy in sc ks. Beats yoder by a mile.

Mikeyis4dcats · « **Reply #302 on:** December 29, 2015, 03:40:00 PM »

frozen grands >> grands from a tube

HerrSonntag · « **Reply #303 on:** December 29, 2015, 04:44:50 PM »

Quote from: Mikeyis4dcats on December 29, 2015, 03:40:00 PM

frozen grands >> grands from a tube

... I'm listening...

Mikeyis4dcats · « **Reply #304 on:** December 29, 2015, 04:51:36 PM »

Quote from: HerrSonntag on December 29, 2015, 04:44:50 PM

Quote from: Mikeyis4dcats on December 29, 2015, 03:40:00 PM
frozen grands >> grands from a tube
... I'm listening...

my wife makes the b&g in our house, but we don't buy tube biscuits any more. The frozen are better, and more flexible in quantity.

HerrSonntag · « **Reply #305 on:** December 29, 2015, 05:00:04 PM »

Quote from: Mikeyis4dcats on December 29, 2015, 04:51:36 PM

Quote from: HerrSonntag on December 29, 2015, 04:44:50 PM
Quote from: Mikeyis4dcats on December 29, 2015, 03:40:00 PM
frozen grands >> grands from a tube
... I'm listening...

my wife makes the b&g in our house, but we don't buy tube biscuits any more. The frozen are better, and more flexible in quantity.

How do they hold up to freezer burn?

bunter · « **Reply #306 on:** December 29, 2015, 05:11:33 PM »

Quote from: 8manpick on December 29, 2015, 11:24:44 AM

Quote from: pmshead on December 29, 2015, 10:42:11 AM

I can forgive the Grand's, they are pretty tasty, and homemade biscuits take a bit of work and experience.

It's just that sausage gravy is super easy to make from scratch and is far superior to any gravy mix.
Gravy:

Step 1: brown sausage in skillet
Step 2: add flour to sausage, enough to absorb the fat
Step 3: add milk (and optionally stock), then cook down until desired consistency.

Season to taste

That mix is essentially flour, dried milk, corn starch, and spices. So just because you put all that super complicated stuff in one by one makes you Emeril Lagasse or something? I don't buy it. Again- great B&G PMS. Would eat again.

8manpick · « **Reply #307 on:** December 29, 2015, 06:04:00 PM »

I mean, I said specifically it was really easy, so I don't think anyone was claiming Chef status. I would love to chow down on 'head's B&G. I just believe in a difference between fresh and pre-packaged ingredients when it comes to pretty much any food.

Mikeyis4dcats · « **Reply #308 on:** December 30, 2015, 09:58:25 AM »

Quote from: HerrSonntag on December 29, 2015, 05:00:04 PM

Quote from: Mikeyis4dcats on December 29, 2015, 04:51:36 PM
Quote from: HerrSonntag on December 29, 2015, 04:44:50 PM
Quote from: Mikeyis4dcats on December 29, 2015, 03:40:00 PM
frozen grands >> grands from a tube
... I'm listening...

my wife makes the b&g in our house, but we don't buy tube biscuits any more. The frozen are better, and more flexible in quantity.
How do they hold up to freezer burn?

never had an issue, but we don't keep them for 2 years either

pissclams · « **Reply #309 on:** January 03, 2016, 10:27:24 AM »

inspirational thread.
just made some pretty good b's and g's (jimmy dean hot, grands, some gravy out of a packet). cats.

Asteriskhead · « **Reply #310 on:** January 03, 2016, 10:39:19 AM »

Quote from: pissclams on January 03, 2016, 10:27:24 AM

inspirational thread.
just made some pretty good b's and g's (jimmy dean hot, grands, some gravy out of a packet). cats.

I'm having some of that right now, but with jimmy dean reg.

michigancat · « **Reply #311 on:** January 03, 2016, 11:41:45 AM »

I had the worst B&G ever yesterday. They put a layer of egg between the gravy and biscuit. What the eff? Plus the biscuit was awful and the gravy used some sort of weird packaged sausage chunks instead of crumbled sausage. Gross.

star seed 7 · « **Reply #312 on:** January 03, 2016, 12:07:35 PM »

I'm sorry for your loss

pissclams · « **Reply #313 on:** January 03, 2016, 12:16:17 PM »

the biscuit --> fried over medium egg --> gravy
very elite

kso_FAN · « **Reply #314 on:** January 03, 2016, 12:41:53 PM »

Elite sausage gravy involves frying the sausage (spicy of course), adding the flour (make sure you cook down at least a minute to get rid of any floury taste), then starting the gravy with some chicken broth. Let simmer, then add heavy cream or half and half (no measly milk). Then season for taste (namely some salt, pepper, cayenne and perhaps a little thyme) and simmer before pouring over biscuits of your choice.

JMHO.

AbeFroman · « **Reply #315 on:** January 03, 2016, 12:42:58 PM »

Just made B&G with chorizo. It was spicy and v good

wetwillie · « **Reply #316 on:** January 03, 2016, 01:34:13 PM »

There is a B&G revolution a brewin on this board

slobber · « **Reply #317 on:** January 03, 2016, 01:54:38 PM »

My mom invented biscuits and gravy.

Gonna win 'em all! (using Tapatalk)

HerrSonntag · « **Reply #318 on:** January 04, 2016, 12:22:24 AM »

biscuit -> gravy -> fried egg over easy on top

elite.

Mrs. Gooch · « **Reply #319 on:** January 04, 2016, 08:55:55 AM »

We had B&G for breakfast yesterday. The recipe is....stay in bed until Gooch tells you the B&G are ready to eat.

'taterblast · « **Reply #320 on:** January 04, 2016, 10:16:05 AM »

made gravy for the first time in my life over the holiday. sausage with a good amount of butter and whole milk. kept it on heat a little too long as it ended up a too thick but still tasted great.

CNS · « **Reply #321 on:** January 04, 2016, 10:25:35 AM »

Quote from: 'taterblast on January 04, 2016, 10:16:05 AM

made gravy for the first time in my life over the holiday. sausage with a good amount of butter and whole milk. kept it on heat a little too long as it ended up a too thick but still tasted great.

Next time, just hit it with a little extra milk.

Institutional Control · « **Reply #322 on:** January 04, 2016, 01:51:58 PM »

B&G lovers, prepare to have your mind blown.

s

michigancat · « **Reply #323 on:** January 04, 2016, 02:02:52 PM »

s

I love hating those stupid cooking videos. Also, what's the point of that particular one? You already made the gravy. Just make biscuits and gravy.