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****Official Biscuits and Gravy Thread****
(https://www.chiefsplanet.com/BB/showthread.php?t=284179)
Hardees makes biscuits from scratch, with LARD. We had a grandmotherly lady who came in an hour early every day to mix them up by hand and start the first batches. I've followed her process and it was the same as my grandma's, whose biscuits would have people coming from miles around just to stop off for fresh biscuits and Johnny's blackstrop.
Gravy is powdered mix with fresh sausage off the grill. As good a single offering as you can get in fast food breakfast. |
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That's how you make gravy. |
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The best homemade I have ever had is from my mom of course, the best at a restaurant was at the Sheppard Of The Hills restaurant in Branson. Not sure if that place is still around, and if it is if it is still good. Have not been there in over 10 years. For making my own, I do not have a recipe, but for the biscuits I take the easy route and buy frozen or pre made biscuits and simply heat them in the oven. For the gravy I take a pound of sausage, cook it, remove some of the grease if needed, then lightly coat the cooked sausage with flour, pour milk or cream into it while still on the skillet with the warm setting. Then add pepper and other spices, and keep pouring milk or thicken it with flour until it is the desired consistency. It takes a few times but once you get used to it you can get the hang of it. Thick gravy, thin gravy, you can make it the way you and the people eating it want it.
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Been making B&G from scratch every Sunday for 10+ years now. Biscuits: 2 c flour stick of butter 1tbs baking powder tsp salt tsp sugar 3/4 c milk added after butter is turned in to flour. Gravy is hunk of sausage, milk flour salt and pepper. All done by feel. |
Biscuits
Buttermilk Flour Shortening Gravy Flour Milk Couple tablespoons of sausage drippings.. |
Neighbor's Cafe in Lees Summit have the most excellent biscuits and gravy!
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Over under set at 850 posts.
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Here's a quickie brief. Granted, the doode uses canned biscuits, but this will give you an idea of how to make the gravy.
<iframe width="560" height="315" src="//www.youtube.com/embed/Se7BXDJdUag" frameborder="0" allowfullscreen></iframe> And if you want to make biscuits, watch this... <iframe width="420" height="315" src="//www.youtube.com/embed/5c9hxjGJyjE" frameborder="0" allowfullscreen></iframe> |
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if you're making sausage gravy.
It's absolutely critical to scramble + pan fry the breakfast sausage, I'd elect the 'hot' jimmy dean. Anyhow - It's critical to cook until sausage is crispy pellets. ... and here's why... Once you develop you roux from the sausage grease, adding the wet product will soften up the sausage just the right amount. See this will eliminate the elasticity of the pork and make it a texture anyone in their right mind would want in a gravy. Also when you add the flour to the sausage and grease pit of the skillet - try to brown the flour - but only SLIGHTLY - also to finish your gravy add three Tablespoons of evaporated milk, more crushed red pepper and a teaspoon of sugar. This step really 'pulls the gravy together' If you want to get cute; as you render the sausage, add a teaspoon of bacon grease. These are all very solid techniques to a good 'country' style down home sausage gravy - AKA 'Sawmill gravy' |
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