"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Thread Tools Display Modes
Old 12-02-2008, 06:40 PM   #11
Executive Chef
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
I don't think she was talking about sausage grav
When I hear "biscuits and gravy" I automatically think sausage. Thanks for the recipes.

Practice safe lunch. Use a condiment.
Loprraine is offline   Reply With Quote
Old 12-02-2008, 07:08 PM   #12
Head Chef
Jeff G.'s Avatar
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
Originally Posted by Lisar View Post
I am looking for any kind of gravy not just one kind. I appreciate all the diffrent ideas. I can try them all see how they work and if I can even make them right. Thanks again
Well, there are different types of gravy. Some involve flour, some don't.
You can make gravy from broth using a roux(flour cooked in a fat i.e. butter) then broth added. You can also dissolve cornstarch in a cold medium (water, milk) stir that into the broth and bring to a boil.

There is meat gravy such as the sausage gravy here(you can do ground beef or chipped beef the same way). Then there is fried meat gravy where you remove the meat, brown the flour in the remaining fats, add you milk and bring up to a boil(fried chicken gravy, cubed steak gravy, ham gravy)...

There are other thickeners that can be used too.. arrowroot, tapioca, etc.

Gravy is one of those soul satisfying comfort foods...

Jeff G. is offline   Reply With Quote
Old 12-02-2008, 08:32 PM   #13
Sous Chef
RobsanX's Avatar
Join Date: Nov 2008
Location: Wisconsin, USA
Posts: 526
I make my roux with whatever fat I'm using, and cook it at least 2 minutes on medium to medium high whisking almost constantly. Then I turn down the heat to low and add about 1/4 of the liquid I'm using (broth, milk, etc.) and I whisk it until it's smooth, then I add another 1/4 of the liquid and whisk until smooth, and then the rest of the liquid. Whisk that until it's smooth, turn up the heat to medium and cook until it's bubbling stirring frequently...

I also use a flat whisk which I think helps, but it's not absolutely necessary...

Amazon.com: Cuisipro Silicone Flat Whisk 8" Red: Kitchen & Dining
RobsanX is offline   Reply With Quote
Old 12-02-2008, 08:46 PM   #14
Chef Extraordinaire
Katie H's Avatar
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,083
Another tip...usually when I'm making gravy, I have my liquid at room temp or lightly warmed, never cold.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 12-02-2008, 09:21 PM   #15
Sous Chef
gadzooks's Avatar
Join Date: Dec 2007
Location: SoCal
Posts: 838
I vote sausage gravy for biscuits. I add a splash of Tabasco to mine.
gadzooks is offline   Reply With Quote
Old 12-02-2008, 09:26 PM   #16
Assistant Cook
Join Date: Nov 2008
Location: Upstate New York
Posts: 21


I don't know if you are looking to make biscuits from scratch or not but I always use Bisquick to make my biscuits. Actually, it's not authentic Bisquick. I make my own mix and it works just as good without the transfats.

The biscuits always turn out great. They are not dense but light like you mentioned. Very easy and reliable. Just stir milk into the mix and drop spoonfuls on a baking sheet.

I don't have the recipe handy but if you want it I can find it.

CookinNow is offline   Reply With Quote
Old 12-03-2008, 12:49 AM   #17
Master Chef
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
Ditto on the biscuits, I get em from a can they always turn out better than mine LOL. As for biscuits and gravy, I always think sausage gravy as well, even though I know it can go with a white gravy with pepper in it as well.
Hmm..... sausage gravy n biscuits...... uh... what was the question again?? Lost my train of thought.
If I do gravy from scratch I mix the flour with the fat first then add either milk for white or stock for the others. I use salt and pepper on lighter gravies, maybe a couple of other spices that go with poultry. For brown gravy I add in a cap full of Gravy Master, a cap full of Liquid Smoke, and a couple of dashes of Worcestershire sauce along with the salt and pepper. The fat I use are the drippings from whatever meat I cooked so these things are just to 'compliment' the flavour while adding another dimension to it.
IE I don't like my gravy and meat to taste exactly the same, LOL.
If I make it from a packet for a quick meal night I still add the things listed above to enhance its flavor.
Maverick2272 is offline   Reply With Quote
Old 12-03-2008, 04:01 PM   #18
Senior Cook
Join Date: Feb 2006
Location: Dallas, Tx. ( Big D )
Posts: 313
Ah, biscuits....

This is baking so everything has to be exact. So let's start of with "about" a cup and half of flour. About a t. of sugar, a rounded t. baking powder, dash of salt, and if your using buttermilk, (you should), 1/2 t. baking soda. Stir those dry ingredients together. Then add about three tablespoons of shortening and cut it into the flour mixture with a fork or pastry cutter. Add just enough buttermilk to make a ball and if it's too sticky, through a little more flour on the mix. Using your palm flatten the dough to about 3/4" thick and invert a glass and cut the biscuits to shape. Place on a cookie sheet and bake at 400 for about ten minutes or until slightly brown on top. I've been doing this since I was a kid. They're great.
Gravy: In an iron skillet on medium heat, make a roux from either bacon drippings,(my vote), or some other fat, and an equal amount of flour. It's a 50/50 mix. The roux should contain chunks of sausage or bacon bits. Continue stirring while cooking about a minute. Add a little salt and equal amounts of milk and water until you reach a creamy consistency. You do this enough and tweak it you'll be a pro in no time. Your next project needs to be iron skillet cornbread. You do have an iron skillet? Later and good cooking.
Phil is offline   Reply With Quote
Old 12-05-2008, 07:24 AM   #19
Senior Cook
FincaPerlitas's Avatar
Join Date: Nov 2008
Location: San Jose, Costa Rica, Central America
Posts: 285
Making good biscuits isn't that difficult, it just takes a little practice. Here's the basic technique and recipe I originally posted in another thread a few weeks ago:

Biscuits need to cook in a hot (450 degree) oven. If uncertain about your oven, check the temperature with a thermometer. Cook on the center rack (or the the next one above it). If your rack is too high or too low, either the tops or the bottoms are likely to burn before they're done.

I originally posted this recipe several years ago on allrecipes and it has since become one of their top-rated recipes. If interested, the comments and ratings are on allrecipes.com, under the title South Georgia Biscuits. Their editors slightly modified my recipe, without my permission. It annoyed me and I've never submitted to them again. This is the original version I submitted to them. The modified version on allrecipies calls for kneeding the dough, which is an unnecessary step and produces an inferior result.

South Georgia Biscuits

These are traditional hand-formed biscuits as made by my family for generations. Unlike most recipes, they are formed entirely by hand, not rolled and cut. Once you master the technique, you can make them very quickly and will find the texture and appearance to be much better than rolled biscuits.

2 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/2 cup shortning
1 cup whole milk

Preheat oven to 450 degrees. In a large bowl, stir dry ingredients together. Cut in shortning with a pastry blender or by rubbing between your fingers until the mixture resembles course meal. Pour in the milk all at once and stir with a lagre spoon until the dough is evenly moist. It should be sticky. Let it rest for a couple of minutes. No kneeding or turning the dough is necessary. You do this as part of forming the biscuits.

With well-floured hands, pinch off pieces of dough (about 12), and roll them into balls between the palms of your hands. This is also the kneeding process so you need to work the dough a little, not just spoon it out in lumps. If the dough is too sticky to work, sprinkle a little more flour on it but you want to keep it as sticky as possible to produce a light, moist biscuit. Place the balls a couple of inches apart on an ungreased baking sheet. With floured knuckles, press each ball down to about 1/2 inch thickness.

Bake on the center rack of your oven at 450 degrees for 11 to 12 minutes, until browned. Serve hot with butter.

NOTES: Stale baking powder won't rise. Be sure you use fresh, in-date baking powder. If using self-rising flour, omit the baking powder and salt. To make buttermilk biscuits, add 1/4 tsp baking soda to the other dry ingredients. Buttermilk will make a sticker dough and you may need to sprinkle a little more flour on the dough as you're forming the biscuits. Some people like their biscuits sweet instead of salty. If you're one of them, reduce the salt a little and add some sugar.
FincaPerlitas is offline   Reply With Quote
Old 12-05-2008, 07:29 AM   #20
Chef Extraordinaire
pacanis's Avatar
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
That sounds like a pretty simple recipe, Finca, which plays right into my hands. I might halve this and give it a try. I would love to fins a recipe that produces Bob Evans' biscuits. I love those things.

Give us this day our daily bacon.
pacanis is offline   Reply With Quote

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

» 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 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:37 PM.

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