Biscuit Question

[Dadof3Illinois]

Ok, my daughter just informed me that the person that was going to make biscuits and gravy for their FFA Steer Show in the morning is sick so she volunteered me. I don’t have time to make 100 biscuits from scratch so I bought Grands from the store. Has anyone made these ahead of time and then reheated the next morning?
Trying to reduce work in the morning….I’ll be busy making the sausage gravy!!! Any thoughts would be helpful.

[mrteddyprincess]

I'm not even sure you need to warm them up if the gravy is going to be hot...They are really good at room temp the next morning. Heat from the gravy will warm them up.

[mrteddyprincess]

And go Dad for helping out with the FFA! (Star Chapter Farmer, 1988, Indian Creek H.S., Trafalgar, IN). FFA was one of the best things that ever happened to me in school! Glad to hear the FFA is still keeping it real with biscuits and gravy!

[Dadof3Illinois]

1983-1984 chapter VP and Secretary. This group does so much for the community. Always helping at the senior citizen center, VFW, 4-H and families in need.

[SheilaAnn]

Dadof3Illinois that’s a long time…. 101 years. Sorry, just channeling my inner Panhead John

I wish I can 1000 like your commitment!

[FireMan]

3 cheers fer yer daughter. She’s a thinker & a problem solver.

[IowaGirl]

I agree with using room temperature biscuits smothered with piping hot gravy. Just be sure to split the biscuits -- they'll warm up faster that way ... and it tastes a lot better too.

Some lazy pikers don't split the biscuits. No matter how float-off-the-plate light a biscuit is, it ain't a proper B&G biscuit without being split.

On a related note: My DH was raised in southeastern Iowa and I grew up in far western Iowa. We both knew a "hot beef sandwich with gravy" was bread, sliced beef, gravy ... and mashed potatoes. The epitome of Iowa comfort food.

Apparently in southern Minnesota, that's a "hot beef with". If you don't add "with" you get just bread, beef, and gravy. Or say "hot beef sandwich with potatoes." A bitter lesson learned.

[mrteddyprincess]

Not only is it imperative to split the biscuit, mine has to pulled into bite sized pieces before adding the gravy.

[SheilaAnn]

IowaGirl +100 about split biscuits!

mrteddyprincess now that’s hardcore! But I love it!!

Now I want B&G!

[Dadof3Illinois]

Who knew there’s a biscuit shortage!! Went to 3 different places and found just enough to finish the cook…🙄🙄🙄

[bbqLuv]

Myself, I would be baking in the Traeger. The Gravy can be made ahead of time and kept warm or reheat.
You can put a butt load on biscuits in the Traeger, 450*f for 10-15 minutes. several batches.
"Day-old" biscuits are good too. I think you will be just fine.
Biscuits and Smoked Sausage Gravy Recipe | Traeger Grills

Pillsbury Grands! Biscuits Southern Homestyle Buttermilk 8 Count - 16.3 Oz, that would be 12 packages for 106 biscuits.
We do like the Grands.
Sounds like you're going to have fun. Don't forget pictures.

[texastweeter]

Gonna have to make biscuits with dirty gravy for tomorrow now...

[Dadof3Illinois]

Things went over very well!!!! The grands were made last night and held perfect. Started making the gravy at 5am and finished 6 gallons by 7am. By 9:30 all were served with maybe a gallon or less left.
Made it home in time to make two different style meatballs, smoke a small picnic roast for sliders, teriyaki chicken skewers, coleslaw and finish putting together a few small chocolate trifles for dessert!!! So happy everything was finished and actually turned out great. Time for a drink and cigar!!!!
Thanks for everyone’s advice!!

[Dadof3Illinois]

texastweeter. Right now I’m big into the Drew Estate line but typically stay with Nicaragua tobacco for domestic sticks.

[texastweeter]

I have 2 boxes of Liga Privada Unica flying ferel pigs and a box of liga privada no.9 aging right now. Have about 4 years on them and are smoooooth, plus the smoke output is insane, super oily.

[Dadof3Illinois]

I win a bid if the recent release #9’s during the last Drew estate show at our local shop.
Most of my collection is from south of Miami, and with several years of age.

[fzxdoc]

Wow. Six gallons of Sausage Gravy! Congrats on a job well done. You made a bunch of kids really happy, I imagine.

Kathryn

[texastweeter]

Or one fat Texan

[fzxdoc]

texastweeter,


K.

[Dadof3Illinois]

I’ve been making this gravy back when I would help my grandma so 45 years +-. So it’s not too hard to scale up.

[texastweeter]

Told you I would end up making biscuits and dirty gravy for breakfast.

[Dadof3Illinois]

Looks great….what makes it dirty?

[texastweeter]

1Tbs of fat (typically bacon grease, used some drippings from last night's smash burgers this time)
1lb of hot breakfast sausage (I used some of mine mad from wild hog)
2 cups heavy cream
1/3 cup molasses
3 dashes of worsh-yer-sister sauce
1 dash hotsause
Couple of shakes of seasoned salt
Bout 10 cranks of black pepper

[SheilaAnn]

Always on the lookout for a great sausage gravy… Dadof3Illinois wanna share?

[JoeSousa]

SheilaAnn Yep, definitely agree. And it really doesn't take long for that extra cooking but if you skip it the final product tastes pretty horrible. Now if you really want to get crazy you can take the meat out and make a proper roux with just the fat and flour but for something like this there really is no need.

[Dadof3Illinois]

Just for a normal breakfast I use:
1 lb of your favorite breakfast sausage
4-5 Tbls of all purpose flour
1/2 gal whole milk
1 can of evaporated milk
Plenty of black pepper
Salt to taste

Brown sausage, add the flour…..you may need even more depending how much grease the sausage makes. Cook that on med heat for a minute or so to cook the flour taste out.
Now add the evaporated and stir for 30 seconds or so, now add whole and evaporated milk. Throw in plenty of pepper and salt to taste.

[SheilaAnn]

First I’ve ever heard of using evaporated milk. Go grandma!

[CandySueQ]

I'd put up brisket gravy against sausage gravy any day of the week. Chopped brisket in the freezer until needed to dump in McCormick's white gravy mixed up and heated. Add a shot of cream for richness!