"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Quick Breads, Muffins & Biscuits
Reply
 
Thread Tools Display Modes
 
Old 03-09-2004, 04:30 AM   #1
Head Chef
 
kyles's Avatar
 
Join Date: Dec 2003
Location: UK
Posts: 1,181
Send a message via MSN to kyles
Biscuits and Gravy

My dearly beloved went to America years ago (before I was on the scene) and still raves about biscuits and gravy. I know your biscuits resemble what I would call a scone....but have no idea what the gravy would consist of. Can one, some, all of you help me to replicate this deish, and what size and shape are the biscuits usually?

Thanks in advance

__________________

__________________
kyles is offline   Reply With Quote
Old 03-09-2004, 07:01 AM   #2
Senior Cook
 
Join Date: Dec 2003
Location: Southeast NC
Posts: 474
kyles;
I assume that what you are asking for is oone of the various milk gravies that we eat with biscuits. In my area that would almost always be sausage gravy. Though sausage gravy is made with a lot of "feel" I have tried to give you a recipe below.

Sausage Gravy
1 lb. Bulk sausage (country sausage...like ground beef oonly pork with spices...I don't know what it would be called in England)
app. 1/4 cup flour
app 1 1/2 cups milk
black pepper to taste

Brown the sausage in a large skillet. Add the flour and stir to combine well. Coook for about 5 minutes stirring coonstantly. Add the milk and stir until thickened. Serve over biscuits. (Below)


From the cookbook;

Buttermilk Biscuits

Biscuits. Hot, steaming, light, fluffy bits of heaven sitting on a plate. When I was a good bit younger, I lived in New Jersey for a few years. Whenever my accent gave me away (61 times a day) and I was asked where I was from, Biscuits always seemed to come up. (“I LOVE the biscuits down there!” “Do you know how to make Biscuits?” “Everywhere we ate they served us Biscuits.”) This is understandable, as biscuits are truly wonderful. Biscuits highly resemble the British Scone only they are not sweetened. They are a perfect mealtime accompaniment and, stuffed with Sausage or Country Cured Ham, make a terrific breakfast. The really neat thing about biscuits is that, no matter what part of the South you eat them in, they are made essentially the same in every Southern state.
This recipe is an easy way to make biscuits. No, it is not your Southern Grandmother’s way but it is a good quick method.

MAKES 10 BISCUITS

KID FRIENDLY

2 cups Self-Rising SOFT wheat flour (Usually called Biscuit Flour)
1/8 tsp. Baking Powder
½ tsp. Salt
¾ cup Vegetable Shortening (you may substitute Lard, not good for you but the best Biscuits)
1 cup Buttermilk
2 tbsp. Melted Butter

In a large bowl combine the flour, salt and baking powder. Add the shortening and cut in with a pastry cutter or pinch in with your fingers until the flour resembles meal. Add the Buttermilk and stir in with a fork until the dry ingredients are just moistened. The resultant dough is very sticky. Turn out onto a well-floured surface and knead lightly a few times. DO NOT OVERWORK THE DOUGH! It will be quite sticky. Roll the dough out to a rough circle approximately ¾ inch thick. Cut the biscuits out with a biscuit cutter or a glass that is roughly 2-2 ½ inches in diameter. Grease a heavy baking sheet and set the biscuits on it. Bake at 450 degrees until lightly browned 10-12 minutes. Brush with the melted butter. Break out the butter and the jelly, I’ll be right over!


Copyright "The Bubba Gourmet" 2003 by Steve Lapan
__________________

__________________
"The odds of my being correct on any given issue are inversely proportionate to the proximity of my wife" BubbaGourmet
BubbaGourmet is offline   Reply With Quote
Old 03-09-2004, 12:45 PM   #3
Senior Cook
 
oldcoot's Avatar
 
Join Date: Feb 2003
Location: USA,California
Posts: 487
Kyle, bubba gave you a fine recipe.

BW and I sojourned in the Ozark Mountains of Missouri for 8 looong years. Biscuits & gravy are common breakfast fare there, and we found them enjoyable and still have them often. My approach to them is a little different.

I just mix some all purpose flour, a generous amount of baking powder, a little salt, and - usually - bacon drippings (grease) for shortening. Once mixed pretty well with a fork, I add milk and stir to a soft, slightly sticky dough. Toss on to a floured surface and knead barely enough to permit rolling or patting out to 3/4" thickness. Cut into individual biscuits, place them on an oiled baking sheet, about half an inch apart. Bake at 375-425F until golden brown.

The gravy is simply a flour and bacon grease roux to which milk is added. The consistency should be just thin enough to flow. Apply libareally over the hot biscuits, then add (my prefernce) a generous amout of coarsely fresh cracked black pepper.

A couple of eggs, sunny side up, two strips of bacon, a coup.e of biscuits and gravy, a glass of orange juice, and a cup of hot coffee and you're ready for the day. Of course, you may suffer a suden heart attack from the cholesterol - but heck, you'll die happy.
__________________
oldcoot is offline   Reply With Quote
Old 03-09-2004, 04:23 PM   #4
Head Chef
 
kyles's Avatar
 
Join Date: Dec 2003
Location: UK
Posts: 1,181
Send a message via MSN to kyles
Thank you gentleman, I shall try this on Friday morning.

BTW BubbaG, my grandmother would never ever have made sweetened scones, hers were always savoury usually with cayenne in the flour (this commenced my life long aversion to cayenne, which I am trying to overcome) sometimes chopped chives, and on special occasions she would mix grated cheese in them as well. It wasn't until I was much older that I heard of sweet scones with jam and clotted cream. In some parts of Australia they make pumpkin scones, but they are a bit evil!

And Old Coot, I am not convinced about the cholesterol threat, my dad has eaten a full English breakfast everday for the past 79 and a half years, (as well as drunk a flagon of sherry every day) and has never shown any ill effects, despite moderately high cholesterol readings and borderline diabetes. His one concession to his doctors plea for him to change his lifestyle is to broil his bacon rather than fry it, but he still fries his eggs!
__________________
kyles is offline   Reply With Quote
Old 03-09-2004, 06:01 PM   #5
Senior Cook
 
Join Date: Feb 2004
Location: USA,NewJersey
Posts: 403
Your dearly beloved has good taste :)

Biscuits and gravy is one of the greatest dishes ever invented.

Bubba's recipe looks right on the money. The only thing I'd add is, after you brown the sausage you might want to spoon out some of the excess oil.

I'm a little uptight about sauces, so when I make it, I start by making a pale roux, then make a white sauce with milk, whisking it for lumps. To that I add the browned drained sausage. But that's probably overkill.

Sausage gravy isn't just divine on biscuits. I eat it poured over eggs like a hollandaise as well as put it on pasta. It also goes wonderfully with chicken.
__________________
scott123 is offline   Reply With Quote
Old 03-10-2004, 05:29 AM   #6
Head Chef
 
kyles's Avatar
 
Join Date: Dec 2003
Location: UK
Posts: 1,181
Send a message via MSN to kyles
I'm so glad I asked the question, because I was barking up the wrong biscuit with the gravy. Gravy as we have it here is a stock based sauce, traditionally made with pan juices from your roast beef etc, or more commonly now, stock and wine reduction. I never would have thought it was made with milk. My other half isn't too hot on descriptions!
__________________
kyles is offline   Reply With Quote
Old 03-10-2004, 02:59 PM   #7
Cook
 
Join Date: Apr 2002
Location: South Africa
Posts: 71
Send a message via MSN to maws
Hi Kyles - Your father's breakfast delights reminds me so much of eating habits here in SA. Our farming communities thrive on enormous breakfasts consisting of porridge, eggs, bacon and sausage - often also lamb chops or steak. But we forget that these farmers arise at 5 am and return at 8 for their breakfasts, having used a lot of energy. And they all seem to live forever - and are the best of people to know and meet. But then we (SA & Australia) have so much in common and that's why so many of our countrymen are leaving and settling in Australia. But I love this place too much to leave.
Maws
__________________
From sunny South Africa
maws is offline   Reply With Quote
Old 03-10-2004, 05:48 PM   #8
Head Chef
 
kyles's Avatar
 
Join Date: Dec 2003
Location: UK
Posts: 1,181
Send a message via MSN to kyles
My grandfather was a farmer. he used to wake at five and have porridge for breakfast. Then at 8 he would have bacon and eggs, fried bread, sausage, and often another small bowl of porridge for afters, this time with a dram of whisky stirred in! And cream! He always had full cream milk, butter and fried his bread in dripping. He lived til 89. Ironically working out in the sunshine that kept him so healthy was his undoing in the end, he died of skin cancer.

I would love to visit South Africa, I have many friends from there. I will do it one day!
__________________

__________________
kyles is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
I need help with making sausage gravy chris629 Sauces, Marinades, Rubs 9 01-28-2005 12:36 AM
Breakfast at Crewsk's Juliev General Cooking 106 01-06-2005 01:22 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:33 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.