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I use Neese country sausage and milk gravy. I'm not a great baler though and sometimes buy Country Pride frozen biscuits. It's great and actually biscuit like. But I normally buy a dozen from my local Bojanles/Popeyes the night before and reheat briefly in oven the next morning. Lol. Yum!
There is a recipe for biscuits on the can of Clabber Girl baking powder, which works fine. Save an empty tin can, punch some holes in the end, and use it as a biscuit cutter.
Gravy is easy. Crumble very fatty pork sausage in a frying pan, until most of the fat is rendered out of it.. Throw in a handful of all-purpose flour, stir it into the grease good with a fork (it should make a thick smooth paste), pour in milk a bit at a time. and keep stirring on the hot stove until it thickens (it won't burn), then add more milk to make it as runny as desired. Put in a lot of fresh ground black pepper, pour it on the biscuits.
Before serving guests, make a small batch of gravy as a tester, just to get the hang of the proportions and what it feels and acts and looks like.
As a person who practically never has any bacon or sausage to cook to make said gravy I have to use the mix. And whether its biscuits, gravy, or anything else it doesnt have to be either orgasmic or "like Mom used to make" it simply has to not make me throw up.
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Last edited by Beretta; 10-04-2015 at 06:29 AM..
Reason: crude
As a person who practically never has any bacon or sausage to cook to make said gravy I have to use the mix."
I've never seen gravy mix, but I'd hazard a guess that a one-pound roll of sausage would cost less than the mix (both of which would require a trip to the store), and you'd have plenty of sausage left over to make it again (it freezes). The cheapest sausage is the best, it's the rendered fat that makes the gravy.
I've never seen gravy mix, but I'd hazard a guess that a one-pound roll of sausage would cost less than the mix (both of which would require a trip to the store), and you'd have plenty of sausage left over to make it again (it freezes). The cheapest sausage is the best, it's the rendered fat that makes the gravy.
Cost has nothing to do with it. We simply never DESIRE bacon or sausage. And the mix costs maybe 79 cents
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