Biscuits and Gravey. Anyone got a recipe???
 

Something that you have made not just found online..

Anyone?

peanut oil, flour, kosher salt, cracked black pepper, whole milk, mix roux until it looks like peanut butter.. add milk, stir, cook until the foam comes into the middle from the outside.

a million buttermilk biscuit recipes online. try them all.

p.s. save some gravy for your chicken strips.

dude ill email my mom right now. best biscuits ever, promise. gravy i dunno what to tell you haha

https://youtube.com/watch?v=2R7NT-KC6Xs

That sounds pretty good..

Can you make biscuits already? Think that is the hardest part for some.

I do the gravy as:
Fry up some bulk sausage (1/2 to a pound), drain off all but about 2 tablespoons of fat (leaving sausage in pan), add in 2 tablespoons of flour. Keep stirring it around until all the flour is well coated in the fat and then about 2 more minutes. Stir in 1 cup of cold milk, keep stirring until it comes to a boil. Lower heat and simmer 1 minute longer. While it simmers during its final minute add in a bunch of black pepper. Taste it before you add in any salt since the sausage can have a bit already. - can easily double, triple, etc. or adjust sausage amount.

Pour over split biscuits.

When making biscuits I am one that does use actual lard along with some butter. I could use all lard but I like butter flavor. I do not however like shortening really, nor all butter.

Man....I'm getting hungry

Oh god, B&G is 1 of the best inventions in the WORLD!

hmm that sounds good

I like to use either sausage gravy or make some from bacon grease. I love it! Adds so much flavor

as promised

2 cups flour
1/2 cup crisco
2/3 cup milk - we use butter milk or you can use regular milk
1 egg
4 tsp baking powder
3 tsp sugar
1/2 tsp salt

Sift the flour if the bag says it's presifted just stir the flour to put some air into it
Measure your baking powder, salt and sugar add to flour
Stir to mix
Cut in the crisco using a pastry blender if you have one
If not you can use two butter knifes, it should look like small pebbles when you have it mixed together
Mix the egg and milk together
Make a well in the center of the dry ingredients
Pour in the milk into the well stir until just mixed
Kneed the dough for 10-15 times - don't over work it
Roll out the dough to 1/2 inch thick - cut into biscuits
If you don't have a biscuit cutter you can use a can with both ends cut off
Bake in preheated oven at 450 degrees until golden brown

Crisco is evil I tell ya.

PS when cutting biscuit, do not twist the cutter. Also make biscuits touch each other on pan before cooking. And crisco is devil jizz.

OMFG - serious?

Im the BnG master!!!!

ASM covered most of it but is lacking a little pizzaz ... man up and add some tabasco!!!!

not too much...

more seasoning...

do not depend on the flour thicekning it all ... flour will give a bland taste... instead depend on making it taste good first then using corn starch and milk (mix it before adding to gravy) ...

biscuits are easy ... and yes... dont twist... though i prefer drop biscuits for BnG... not saying cut arent really good, but im talking ideal for me :P

People take this shit seriously so I kept it very basic. I typically add some other stuff to mine as well but well it is bad enough I am in CA and talking about biscuits and gravy. I am surprised really that I have not already been accused of making crackers with chipped meat.

I do skip tabasco and just add in a bit of this.
http://davidsrecipesite.com/wp-conte.../hot-sauce.jpg

my wife makes one with a white sausage gravy that's amazing

now youre talking... i love a little pepper tooo... I like to have my throat remember the gravy when im done... not overly heated... but ... pizzaz :thumbsup

I take my BnG VERY serious...

fuck crackers n chipped beef... is that the equivalent to shit on a shingle?

I package biscuits.
1 can gravy.

Open biscuits package and put biscuit on plate.

Open can of gravy and pour on biscuit.


enjoy.

Yeah shit on a shingle, etc.

I don't know with gravy. I like biscuits and liver spread.

I like liverworst, liver pate, or liver spread on white bread - with thinly sliced onion, piece of lettuce, few grinds pepper, light amount of mayo, and a bit of mustard.

Though it pretty much has to be made from chicken or duck liver. Not really a fan of beef liver and never tried pork liver. (hmmm OK must add that to my ever growing list of foods I have yet to try)