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Do you make your own? Do you only eat b&g in restaurants? How do you like your gravy? What do you have with it? I usually like a couple of fried eggs.
This is one of my favorite meals, my mother made it often. It makes me laugh now, but when I was a kid I always preferred the biscuits from a grocery store roll, the kind you break open on a counter. I was always disappointed when my mother made homemade biscuits, though I would give anything for them now. I make my own from scratch, and I have to say they're pretty good, though not quite traditional. I guess I've watched too many PBS cooking shows.
I always preferred the biscuits from a grocery store roll, the kind you break open on a counter.
W0p biscuits. Everybody loves w0p biscuits. You know who else makes the best most tasty biscuits? KFC. Better than mother ever made.
Earlier in our marriage when the kids were little and we were younger and could afford the calorie overload, we had sausage and eggs and biscuits and gravy for breakfast every Sunday (no more ). Jimmy Dean hot sausage. After it was cooked I'd leave all the sausage bits in the cast iron frying pan and make cream gravy with plenty of pepper. Fried eggs. Pour the cream gravy over the entire lot. Sooo scrumptious.
Then lay on the couch watching football and napping it off. Good times.
(the language filter here strangely *** the word w0p so I had to use the zero. Apparently the word w0p is prohibited on City Data)
Do you make your own? Do you only eat b&g in restaurants? How do you like your gravy? What do you have with it? I usually like a couple of fried eggs. ...
I make my own. Regular buttermilk baking powder biscuits can be turned out pretty quickly. I like to make them with lard at times, but usually use all-vegetable shortening or maybe the type that has a bit of beef tallow in it. Of course you can also make them with mayonnaise or even heavy cream (in place of the shortening AND milk). I prefer mine cut to dropped, so I just roll them out or pat out the "sheet" of dough for cutting and use a soup can or biscuit cutter since I like them a bit smaller in diameter than those you get at Bojangle's, Popeye's, Hardee's, etc. My grandmother and aunt usually made cat-head biscuits, but I rarely make them that large.
The MAIN reason we should cook meat is to have an excuse to make gravy! As for the gravy, I use the sausage grease along with the scrapings from the skillet...sometimes adding some of the sausage back in as well. And we ARE talking white gravy here with plenty of pepper! I have also made white gravy from bacon grease, country ham grease (unless I'm wanting red eye gravy), fat back or streak o' lean, pork chops, country fried steak (of course), and even cooked hamburger patties. Again, it gives me a reason to make gravy.
And yes, I do eat gravy and biscuits at restaurants. Down here you can't sling a cat over your head without hitting a place that sells it, but then some places are better at it than others. I'll often just have biscuits and gravy without anything else, but eggs work well, as do grits, hash browns, steak fries, home fries, etc....with gravy over the top. Actually I prefer red eye gravy on grits, but sometimes that is hard to get. And if I'm not actually having sausage (just the sausage in the gravy instead), I like to have pork chops as my breakfast meat, and THEN maybe some eggs, hash browns or grits, the biscuits and gravy, and possibly a side of raisin toast with apple butter. If you don't have gravy, a good biscuit with a piece of sausage, some cheese, some fried fatback or steak o' lean, makes a nice tummy pleaser.
For biscuits I prefer White Lily flour. Red Band, Adluh, Martha White, (and maybe Hudson Cream and Southern Biscuit) or other flours made from SOFT winter wheat will do. I find that flours such as Gold Medal, Pillsbury's Best, Robin Hood, King Arthur, etc., although actually BETTER for SOME uses, do NOT make bicuits that are as light and tender as those made from soft winter wheat. White Lily is actually closer to pastry flour than the usual national brands.
As an aside, two nights back I wanted some biscuits to go with my vegetable supper (turnip greens, white acre peas, roasted potatoes, and cabbage) so I decided to whip up some that were different. Although I prefer regular white or whole wheat biscuits, I decided to make some whole wheat herb biscuits. For whatever reason, they were a failure. It was the first time in quite a long time that I had had any that rose so poorly. They tasted OK, but were a bit too dense. I can usually make biscuits without even having to think about it, but this time I crashed and burned. The method itself was right, so I might have to blame the weather. I would have felt ashamed to present these to anyone else.
I make fatback gravy...I learned from my Dad long ago.
Render the drippings from the fatback (remove fatback from the pan), add self rising flour to make a rue, let cook until light brown...then add milk and stir & simmer.
I usually make pan bread with Bisquick to go with my gravy.
[quote=NC~Mom;4076194]I make fatback gravy...I learned from my Dad long ago.
My dad called that kind of gravy ( the ones with nothin in it) poverty slop. It's the best tasting kind. We had it for breakfast on biscuits and for supper on light bread (untoasted) along with most meals. Don't worry we weren't poverty level that's just the way we ate growing up. I make it now with bacon grease cause fatback has gotten so overpriced.
I brown Bob Evans hot & spicy (red roll) sausage in a pan, when cooked and browned I stir in flour and then add milk and pepper....serve over biscuits. Simple and delish!
I buy the canned biscuits..Pillsbury. Then I buy the packaged gravy that you add milk, or water too. Then I cook up sausage patties, and put crumble them into the gravy.
I don't eat red meat anymore so my days of making the gravy are over. Sigh.
However I just found the most wonderful, odd recipe for drop biscuits. It is so simple it literally takes you 1 minute to prepare.
1 cup SELF RISING flour (Pillsbury makes it-Orange bag)
1/2 cup butter milk
1/4 cup melted butter
Preheat oven to 400
Add butter and butter milk to flour in a medium bowl and stir with a fork until just mixed. DON'T OVER MIX. Just about 5 or 10 swirls with the fork until the flour is gone.
Then drop on a foil covered cookie sheet. You can spray it with Pam, but you don't really have to. I use about 1/4 cup per biscuit or just as much as a big spoon can hold.
Bake for 8 or more minutes. Depends upon your oven. Mine take about 8-11 depending upon size. They should be golden brown when done, not real dark.
Let cool a minute then peel off the foil. And immediately eat with your gravy...or butter and honey, my favorite.
These get all crispy on the outside and bottom and still really moist and crumbly inside.
If you like southern "white trash" food, like me, you'll like these. Guaranteed to make you sick you'll eat so many.
This is a good topping for cobbler also, but sprinkle the tops with sugar before you bake.
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). Jimmy Dean hot sausage. After it was cooked I'd leave all the sausage bits in the cast iron frying pan and make cream gravy with plenty of pepper. Fried eggs. Pour the cream gravy over the entire lot. Sooo scrumptious. 
As for the gravy, I use the sausage grease along with the scrapings from the skillet...sometimes adding some of the sausage back in as well. And we ARE talking white gravy here with plenty of pepper! I have also made white gravy from bacon grease, country ham grease (unless I'm wanting red eye gravy), fat back or streak o' lean, pork chops, country fried steak (of course), and even cooked hamburger patties. Again, it gives me a reason to make gravy.
) poverty slop. It's the best tasting kind. We had it for breakfast on biscuits and for supper on light bread (untoasted) along with most meals. Don't worry we weren't poverty level that's just the way we ate growing up.
I make it now with bacon grease cause fatback has gotten so overpriced.
