DeusDingo Thanks for the plug. We love B&G at our house and as Jerod Broussard said it isn't just for breakfast.
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A thread for biscuits and gravy!
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Thedcorvette try my buttermilk Biscuit recipe I think you will like it. Remember that biscuits like all other cooking is an art form (the correct amount of moisture, oven temp, where in the oven you place the biscuits). I like to use unbleached bread flour if I don't grind my wheat. If i grind I use hard white or sometimes soft white wheat. And last I use one of my pellet grills for an oven and I really like them this way but, the wife doesn't.
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I make B & G every Saturday morning. Simple recipe, similar to the OP. I start with 4 TBSP of unsalted butter, add 6 TBSP of AP flour 1 TBSP at a time, whisking until lumps dissipate and roux forms. I then add 4 cups of milk, 1 at a time, whisking to incorporate fully. I add 2.5 tsp of pepper and 1.5 tsp salt. I cook the Jimmy Dean hot sausage on a separate skillet and add when the gravy starts to thicken a bit
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Why use two separate pans? Cook your sausage first and use the rendered fat as the base for your roux. Sprinkle the flour right on top of the cooked sausage. Less dishes to do, which is always a good thing.
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LangInGibsonia I will try that on Saturday
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Administrator
- May 2014
- 19026
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
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About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Originally posted by MattBilling View PostCould someone explain to me, what in the hell you're all talking about? Biscuits are things you dip in a cup of tea and gravy is for a roast dinner?!?
Excuse my ignorance, I'm English!
Matt I bet if you tried really good homemade American biscuits & [sausage] gravy you'd be in love. I don't know anyone who doesn't like it (Except my wife, she has celiac disease and can't eat any gluten). Although a lot of snobs will shrug it off as unhealthy, as they do lots of things. It's the breakfast version of mashed potatoes & gravy.
Last edited by Huskee; March 2, 2016, 08:22 PM.
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I'm in!
I've got the recipe from Marauderer , I can't do anything this weekend, but next weekend is all about brisket and biscuits & gravy!
I'll post the results.
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Alright, so I put my gravy with Marauderer 's biscuits, didn't have a cutter, but they were much better than the store bought stuff, and indeed didn't take me all that long! Didn't get to try the smoked sausage this time, but my wife kindly pointed out to me that I'd mistaken her pancake mix for the flour last time I cooked, the gravy came out better too 😂😂 Edit, and FYI the foil was just so I could lift the biscuits off the cookie sheet, less cleanup and keeps the bottoms from burning2 PhotosLast edited by Thedcorvette; March 6, 2016, 03:19 PM.
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Charter Member
- Dec 2014
- 1355
- Morrill, Nebraska
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Retired high school teacher and principal
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Originally posted by John View PostI have a few rolls of sausage in the freezer at all times that I get on sale, when I'm done cooking but the coals still have a couple hours left I take one out, put on some maple syrup and a little rub and let it sit for a few hours until it hits 145. It's a little better if you can catch it around 110 or so and wrap it in foil because it can dry out, but good either way. I slice it once cooled and if I can help from eating it all I put it back in the freezer. Great for breakfast and awesome in gravy.
This reminds me to work on my biscuit recipe.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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