Biscuits and Gravy

[Brad_bb]

I'm so tired of places around here with FAKE biscuits and gravy.  In other words tube mass produced biscuits and frozen bagged tasteless factory made gravy.

Cracker barrel nearby- FAke
Local breakfast lunch place- fake

It's so frustrating, you'd think it's not that hard to make.  I'd make it myself, but these days it's much harder without a proper kitchen while still building.  I have done it on my grill in a cast iron pan, but it takes a lot more work and cleanup than in a kitchen.  Maybe I'm just not far enough south- IN?  I grew up with it because my gramma was from TN, therefore my dad made it growing up, thus I learned.  I make bacon gravy.  Nothing against sausage gravy though.  I just make bacon way more than sausage.

[WV Sawmiller]

   I agree! I think it is heresy for Cracker Barrel to serve Whomp biscuits and get mad every time I see one there.

[aigheadish]

I typically don't make the biscuits myself but there does seem to be a lot of garbagey pre-made gravy out there. There's no good reason for it either. It's so easy and relatively quick to make! And delicious. 

[sawguy21]

I love fresh hot biscuits with butter, the sausage gravy not so much but being a northerner I didn't grow up on it. However my wife loved the stuff. Never heard of bacon gravy.

[Raider Bill]

I love fresh hot biscuits with butter, the sausage gravy not so much but being a northerner I didn't grow up on it. However my wife loved the stuff. Never heard of bacon gravy.

If you like bacon..
Wait everyone likes bacon
Bacon gravy is DELISH!

[K-Guy]

I'm from the north too but I love biscuits and gravy. The other treat the south has given the world is chicken fried steak. I haven't tried grits yet so the jury is still out on them.

[Old saw fixer]

Let's not forget our chitlins and hog oysters!  Local Moose lodge used to have nuts and guts suppers.

[Raider Bill]

I'm not a big biscuit eater but love sausage gravy on home fries, mashed potatoes or toast.

[kantuckid]

Sausage gravy: Take however many Jimmy Dean, precooked sausage patties and thaw them out-for me alone I do 1 or 2. Crumble them into a small fry pan with fingers. When pans hot, place some flour on the crumbles and well cover them. Hot pan, flour all over the crumbles, pour in a tad of milk. Move it around while thickening takes place. You DONT NEED GREASE! Use either Kitchen Boquet or Worcestershire sauce to darken and flavor, salt and pepper, then pour over biscuits. I eat real biscuits when we have company and my biscuit expert does them, when me alone cooking, I use Pillsbury frozen ones and eat egg bacon or sausage biscuits one day, gravy another. I virtually never eat them at cracker barrel or anywhere else besides home. 
Hot sauce is a must on sausage gravy.  

[kantuckid]

I love fresh hot biscuits with butter, the sausage gravy not so much but being a northerner I didn't grow up on it. However my wife loved the stuff. Never heard of bacon gravy.

In KY gravy is red eye, bacon, country ham or sausage gravy. Most cooks here think grease is a must for gravy. Obviously meat juice/grease adds flavor but gravy is made via a thickener such as flour and some fluid and made with grease it kills you slowly. I use milk but water would work in a functional sense.
Wife makes biscuits on a cast iron griddle. Buttermilk is essential!!!
When my boys were young and Mom wasn't home I make them s_it on a shingle on toast.

[sawguy21]

I was introduced to s**t on a shingle by a Cape Bretoner, they are a different lot for sure. 

[Raider Bill]

I love S on a shingle or as we Yankees call dried chip beef gravy.

[Magicman]

 

 
PatD makes her biscuits in a cast iron griddle and I call them skillet biscuits.  I prefer jelly or syrup rather than gravy.

[thecfarm]

There you go!!
Hot out of the oven with butter and maple syrup!!!!! 
Just thinking about it my sugar just jumped by about 300.    :(

[Walnut Beast]

 
PatD makes her biscuits in a cast iron griddle and I call them skillet biscuits.  I prefer jelly or syrup rather than gravy.

Wow! Those look good how about the recipe!! Lucky to have a wife that knows how to cook!

[Magicman]

Crisco, Buttermilk, and Self-Rising Flour.  

[WV Sawmiller]

Lynn,

   I'm drooling looking at that pan of bicuits thinking I have some blackberry jam or muscadine hull preserves just looking for a new home. And the best part is she has 4 center biscuits there! My wife usually only has one and if my daughter is here she grabs it. The grandkids have even been known to take it off my plate to give to her. It is a big joke to them to "steal" Grandpa's biscuit and give it to Aunt Sharon.

   I think my wife's biscuit recipe must be the same as Miz Pats. Sounds like same ingredients. I also prefer jelly/jam to gravy but I can choke down a plate of sausage gravy on a biscuit when necessary.

   Her gravy is generally the grease left in the pan, flour and milk, water or chicken broth. Cream of mushroom soup works real good for gravy in roasts or chicken fried cubed or swiss deer steak and rice. digin_2

[doc henderson]

sorry Howard, but Ms. Pats are made with Love!    your family stealing your favorite one...  maybe she can cut some in half and put around the edges, so you have enough of the center ones.   :D that is a funny story, and I would hate to ruin it for the GKs.  but they may see the humor in it.  Grandkids 100,  Granpa 0.   8) 8)

[Magicman]

PatD's biscuit size is always the same because she uses the old biscuit cutter that my Mom used.  There are always 4 in the center.


 


 
A cut off (soup?) can that my Dad made for her. 

Personally I like crust so I prefer an 'edge' biscuit.

[Old saw fixer]

Real lard makes better pie crusts and biscuits.  Used to be sold in 10 pound tins in most grocery stores.  Last time I found some was in the Mexican section at the grocery store, in a plastic tub like margarine is sold in.

[WV Sawmiller]

 

Not as pretty and Miz Pat's and I don't know if we are using a smaller pan or just making bigger biscuits but since both kids and all 5 GKs are at Dollywood today I was able to eat the center biscuit with some blackberry jam (Yeah - the kind full of crunchy seeds). The wife did use the butter flavored Crisco and sweet milk instead of buttermilk but she does use buttermilk when we have any around.

  We had fried deer cube steak, gravy from the trimmings (Oops - was that cinnamon instead of Black Pepper in the gravy - ah that's close enough) and a can of whole kernel corn. Yuumm.

[Magicman]

At least you did not have to wash your rolling pin and biscuit cutter.  ;D

[Machinebuilder]

Real lard makes better pie crusts and biscuits.  Used to be sold in 10 pound tins in most grocery stores.  Last time I found some was in the Mexican section at the grocery store, in a plastic tub like margarine is sold in.

When I first moved to TN, (Pulaski), I was amazed at the vats of lard in the grocery store.
I knew about good cathead biscuits and gravy, but I can't make either to save my life.

My Mom never liked her own pie crusts until she started using lard.

[tyofwa]

Real lard makes better pie crusts and biscuits.  Used to be sold in 10 pound tins in most grocery stores.  Last time I found some was in the Mexican section at the grocery store, in a plastic tub like margarine is sold in.

Most butchers supporting the local farmers will have lard to sell.  It may require grinding & rendering, but most likely means low-production farm pigs.  I could not tell a difference in taste blindfolded, but the local stuff does seem to season our cast iron pans better.  

[aigheadish]

You guys are reminding me that last batch of sausage gravy I made I had to add some leftover bacon grease because the sausage wasn't fatty enough to have enough grease in it. I added a couple tablespoons, probably. 

Also, I guess I'm going to have to try making my own biscuits, your pictures look delicious.