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Old 11-02-2006, 11:03 AM   #11
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I'd like to see the recipe ChefJune. I'd like to try making biscuits....it the American milk gravy that baffles me....

Sweet savoury argument I relate to the yorkshire pudding - as good with golden syrup as it is with roast beef. :)
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Old 11-02-2006, 11:16 AM   #12
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milk gravy

Lulu, can you make a Bechamel (white sauce)? If so, you can make milk gravy.

Brown crumbled sausage in a skillet. When all the pink is gone, reduce heat and sprinkle in enough flour to soak up the grease. Slowly add cold milk, stirring well to get out all the lumps. Continue adding milk till the mixture is fairly thin.
Turn up the heat a little, and cook, stirring, until thickened...just like white sauce. Adjust seasoning and serve. Sometimes I add a pinch of sugar along with S&P.

You can also make it without the sausage, using bacon grease. Then it's exactly like a white sauce, except you're using the bacon grease instead of butter.
A lot of hungry children have gotten their tummies filled with biscuits and bacon grease gravy.
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Old 11-02-2006, 12:48 PM   #13
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You know, I am going to try it sometime. Maybe this week. I know I had biscuits and gravy when I was younger aand in US, but I just cannot imagine it now.
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Old 11-02-2006, 12:56 PM   #14
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Yum. I very well might make some biscuits today. They are sounding good! Don't think I have any buttermilk though.
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Old 11-02-2006, 01:18 PM   #15
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I don't think biscuits are like scones at all.

Biscuits, to me at least, are much more like dinner rolls. My dad's famous "baking powder biscuits" were 3" high & 3"-4" around, golden brown outside, but hot & buttery soft inside. Nothing like scones at all. In fact, I'm not a scone fan at all - find them way too dry & crumbly for my taste. Give me baking powder biscuits any day!!!
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Old 11-02-2006, 02:02 PM   #16
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Quote:
Originally Posted by corazon90
Yum. I very well might make some biscuits today. They are sounding good! Don't think I have any buttermilk though.
Corazon, you don't need buttermilk. The biscuits will be slightly different tasting but the texture will be nearly the same. Try using soured milk for the buttermilk. (1 tsp lemon juice or vinegar per 1/2 cup of milk.)
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Old 11-02-2006, 02:14 PM   #17
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Breezy, that is the way I make my biscuits and the highest compliments I got for them was from my Grandpa and one of his brothers!! They both told me that no one (including my grandmother) could make them as well!!! But my Grandmother did make some awesome jams and jellies!!!
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Old 11-02-2006, 11:27 PM   #18
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WOW, thanks Guys for all your help, Your Biscuits are certainly like our scones, now that I have seen a piccy of them, thanks to Aurora, you cook them better than I can ever cook our own scones. MrsMac, you are so right, so many names for the same sort of food, no wonder people get confused, but I am glad I am learning so many new terms for all our wonderful food in the world. It also helps my son at school, as he has had a few assignments and projects to do concerning food from all over the world. We certainly do have Buttermilk here Kitchenelf, I will be certain to try your biscuit recipies guys as soon as I get a chance. Once again , A big Thankyou to everyone, It is much apprieated.
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Old 11-03-2006, 03:20 AM   #19
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BreezyC... I don't know where you've experienced scones - but if they were dry and crumbly - they weren't 'real' scones.
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Old 11-03-2006, 03:51 AM   #20
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Scones have to be eaten REALLY fresh. If they were made before lunch for afternoon tea, IMO they are stale. From the oven to a rack while you make sanwhiches and boil the kettle and fill the teapot, then everything to the plate and the scones are about right. Old scones are dry and crumbly, and horrid. Fresh scones, with proper clotted cream and a good jam.....mmmmmmm.
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