Biscuits and gravy
Nov 27th, 2007, 10:22 AM
#21
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There's a website, btw
http://arapahoecafe.com/index.html
"Biscuits & Gravy Two Buttermilk Biscuits, Cracked Pepper Sausage Gravy, and Two Eggs 5.95"
Do you think they might think us odd if we went in and asked for that at around 3:00pm?? I reckon that about the time we'll be passing through!
http://arapahoecafe.com/index.html
"Biscuits & Gravy Two Buttermilk Biscuits, Cracked Pepper Sausage Gravy, and Two Eggs 5.95"
Do you think they might think us odd if we went in and asked for that at around 3:00pm?? I reckon that about the time we'll be passing through!
Nov 27th, 2007, 10:30 AM
#23
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Dennys do them as a breakfast 'side'! And grits. That's another thing I've never tried.
Actually, sorry, it wasn't the Cleveland area I saw them on the menu - but S Dakota, specifically (but there were other places) Tailgaitors Sports Bar, Brendan! http://www.tgators.com/Menu.htm
Actually, sorry, it wasn't the Cleveland area I saw them on the menu - but S Dakota, specifically (but there were other places) Tailgaitors Sports Bar, Brendan! http://www.tgators.com/Menu.htm
Nov 27th, 2007, 11:02 AM
#24
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mmmmm .... biscuits & gravy is my favorite indulgence! I was first introduced to them in Nashville, June 1991 and have been in love ever since! I just had the best biscuits & gravy at Uptown Café on Grand Avenue in St. Paul, MN. My niece & I snarfed our order up in no time!
I know I say these were the "best," but I don't claim to be a biscuits & gravy expert. i've just eaten a lot of them since 1991......and it shows!
I know I say these were the "best," but I don't claim to be a biscuits & gravy expert. i've just eaten a lot of them since 1991......and it shows!
Nov 27th, 2007, 11:26 AM
#27
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My favorite is at Miss Meg's. A frequent house guest and I share an order as our amuse bouche. Of course, Miss Meg's doesn't really have that concept down, and the plate can arrive at any time during the meal - but it's the best plate of biscuits with sausage gravy I've ever had! (I'm not allowed to order them if R is at breakfast 
Damn those health nuts!)
Damn those health nuts!)
Nov 27th, 2007, 01:26 PM
#28
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Sorry, GoT, but have to disagree with you. I come from a long line of *famous* biscuit makers in the South, and not a one of us have ever put bacon grease in biscuits! 
(And I've never tasted such a thing ... )
Also, biscuits and gravy is frequently with just "milk gravy" or "cream gravy," no sausage in it. We do sausage gravy, but ate "milk gravy" way more often.
(And I've never tasted such a thing ... )Also, biscuits and gravy is frequently with just "milk gravy" or "cream gravy," no sausage in it. We do sausage gravy, but ate "milk gravy" way more often.
Nov 27th, 2007, 02:51 PM
#29
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Well, my North Carolina grandmother made biscuits with bacon gravy too..light as air..she would make home -made creamed corn ( from her garden) and split open one of those hot biscuits and ladle the corn on it and serve it to my cousins and I for lunch when we were little..
But I have also had light as air biscuits made without bacon..I don't eat bacon anymore
Just fried eggs and biscuits is a nice breakfast .. anytime of the day.. I guess the only way I am gettin any biscuits these days is if I make them myself
But I have also had light as air biscuits made without bacon..I don't eat bacon anymore
Just fried eggs and biscuits is a nice breakfast .. anytime of the day.. I guess the only way I am gettin any biscuits these days is if I make them myself
Nov 27th, 2007, 03:02 PM
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Starrsville, my Mom always used "fatback/streak o'lean" fried out, then did the gravy in those drippings. The kids fought over who got those little pieces of fried fatback (not in the gravy)!
You hear of something new everyday ... now I have to ask my relatives if they know anyone who uses their bacon grease to make biscuits. Well, how bad could that be?
As Emeril says, pork fat rules!!!
You hear of something new everyday ... now I have to ask my relatives if they know anyone who uses their bacon grease to make biscuits. Well, how bad could that be?
As Emeril says, pork fat rules!!!
Nov 27th, 2007, 04:22 PM
#32
Had to laugh at Flanneruk's comment, which accurately describes BAD bicuits and gravy, and believe me, there's a lot of bad stuff out there. I've had more than my share of jaw breaking, indigestible biscuits covered with tasteless floury gravy the consistency of wallpaper paste.
But when you happen upon good biscuits and gravy, they're REALLY good.
Southern tradition notwithstanding, I always associate Las Vegas with biscuits and gravy. I'm going there next week, any recommendations for melt-in-your-mouth biscuits and gravy?
But when you happen upon good biscuits and gravy, they're REALLY good.
Southern tradition notwithstanding, I always associate Las Vegas with biscuits and gravy. I'm going there next week, any recommendations for melt-in-your-mouth biscuits and gravy?
Nov 27th, 2007, 06:27 PM
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Flanneruk, as a lifelong northerner, I never really ate a biscuit until I was in the south. I do not believe if you had eaten them there, you would call them door stops. They are tender and delicious.
Nov 27th, 2007, 06:38 PM
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Heck, sometimes they even fly!
If you are ever in Atlanta, check out www.flyingbiscuit.com
If you are ever in Atlanta, check out www.flyingbiscuit.com
Nov 27th, 2007, 07:04 PM
#38
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When it's good it is real homecooking. When it's bad, don't take a second bite. The white trash in me uses Jimmy Dean sausage and Bisquick.........the stuff will kill you!
From Food Network.
One 12-ounce tube bulk pork sausage
2 tablespoons all-purpose flour
2 cups milk
Freshly ground black pepper, to taste
Baking Powder Biscuits, recipe follows
Heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes.
Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir in the sausage and season with pepper. Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and serve immediately.
Baking Powder Biscuits
Biscuits:
2 cups all-purpose flour (about 8 ounces), plus more for dusting
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon fine salt
7 tablespoons cold unsalted butter, sliced
3/4 cup milk
Glaze:
1 tablespoon heavy cream
1 tablespoon unsalted butter, melted
To make the biscuits: Place a rack in the center of the oven and preheat to 450 degrees F. Line a baking sheet with two layers of parchment paper. Set aside.
In a large bowl, whisk together the flour, baking powder, sugar, and salt. Rub 2 tablespoons of the butter into the flour with your fingertips until completely absorbed. Work the remaining butter into the flour until it is in even pieces about the size of a pea. Gently stir the milk into the flour mixture to make a loose dough.
Lightly dust a clean work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold the dough in thirds like a business letter. (For a flakier biscuit repeat the folding a second time.) Pat the dough into a 5 by 8-inch rectangle about 3/4-inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and transfer them to the prepared baking sheet. Press together the scraps of dough and cut 2 more biscuits.
To make the glaze: Mix the cream and melted butter together in a small bowl. Lightly brush the tops of the biscuits with the glaze. Bake until lightly browned, about 15 minutes. Cool on a rack for 5 minutes before serving.
Yield: 8 biscuits
From Food Network.
One 12-ounce tube bulk pork sausage
2 tablespoons all-purpose flour
2 cups milk
Freshly ground black pepper, to taste
Baking Powder Biscuits, recipe follows
Heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes.
Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir in the sausage and season with pepper. Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and serve immediately.
Baking Powder Biscuits
Biscuits:
2 cups all-purpose flour (about 8 ounces), plus more for dusting
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon fine salt
7 tablespoons cold unsalted butter, sliced
3/4 cup milk
Glaze:
1 tablespoon heavy cream
1 tablespoon unsalted butter, melted
To make the biscuits: Place a rack in the center of the oven and preheat to 450 degrees F. Line a baking sheet with two layers of parchment paper. Set aside.
In a large bowl, whisk together the flour, baking powder, sugar, and salt. Rub 2 tablespoons of the butter into the flour with your fingertips until completely absorbed. Work the remaining butter into the flour until it is in even pieces about the size of a pea. Gently stir the milk into the flour mixture to make a loose dough.
Lightly dust a clean work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold the dough in thirds like a business letter. (For a flakier biscuit repeat the folding a second time.) Pat the dough into a 5 by 8-inch rectangle about 3/4-inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and transfer them to the prepared baking sheet. Press together the scraps of dough and cut 2 more biscuits.
To make the glaze: Mix the cream and melted butter together in a small bowl. Lightly brush the tops of the biscuits with the glaze. Bake until lightly browned, about 15 minutes. Cool on a rack for 5 minutes before serving.
Yield: 8 biscuits
