643491 Mon Aug 10 10:41:27 -0700 2009 133 31 Home Cooking 0 4933338 After sampling this dish for years everytime I went to the American Southeast, I made it for breakfast today. I wouldn't mind knowing more about this dish and getting a few different recipes to try. Mon Aug 10 10:41:27 -0700 2009 259263 bigfellow 1 4933621 For the biscuits, all I can tell you is that White Lily self-rising flour was my best friend, and now that (a) they've changed the content and (b) stopped selling it in California I am one sad boy. But if you have a handle on biscuit-making, the only barrier to success is inexperience. You just have to learn to use a very light hand and not over-work the dough, ever. As for the gravy, as far as Nashville is concerned I'm a heretic, since gravy there is expected to be utterly white, and I want some color. What I do is crumble up about a quarter-pound of sausage and fry that until it's well-browned. Then I sprinkle on two tablespoons of flour and grind plenty of black pepper over that. Stir it with a small cooking fork until the flour gets somewhere between gold and brown, then pour in a cup and a half of warm milk, stirring constantly. No need to whisk, since the flour is well-distributed amongst the meat and is in no danger of going lumpy on you. After it's cooked and thick, taste for seasoning - it probably won't need any - and add more milk if you want the gravy a bit thinner. This is enough for two, maybe three. Any leftover gravy keeps very well covered and refrigerated - I often make too much on purpose for that very reason. Or did back when I could eat like that! Mon Aug 10 11:49:36 -0700 2009 4933338 11478 Will Owen 2 4933723 drool Mon Aug 10 12:13:45 -0700 2009 4933621 174753 NellyNel 2 4933865 Can't find it even online? Mon Aug 10 12:56:40 -0700 2009 4933621 90755 Phurstluv 2 4934473 No such thing as "too much" gravy. Mon Aug 10 15:56:03 -0700 2009 4933621 11583 ipsedixit 3 4937457 That is "Capital T Truth" if ever I heard it. ;) Tue Aug 11 13:45:40 -0700 2009 4934473 256229 LauraGrace 2 4960127 Red eye gravy? Chocolate gravy? Wed Aug 19 14:03:49 -0700 2009 4933621 145449 kizil 2 4987751 I bought White Lilly back frorm Alabama (to California) when I was there. Didn't know it was changed. Fri Aug 28 21:42:33 -0700 2009 4933621 39504 Shrinkrap 1 4934040 I use the Jimmy Dean Hot sausage. Depending on how much sausage I want in my gravy, my standard proportions are 1 lb. sausage to 3 cups of milk. Adjust as you like. For each cup of milk, add 2 Tbsp. Wondra, mix well and add to the previously fried up sausage in your pan. Salt to taste. Add more pepper if you like, but the hot sausage doesn't really need it. Regular sausage will need lots of pepper. Serve over halved biscuits. Mon Aug 10 13:46:13 -0700 2009 4933338 12789 pcdarnell 2 4936059 In NC we make it basically the same way. Hot break fast sausage crumbled, browned, removed from pan. stir in flour, for a few minutes, whisk in milk, add sausage back and allow the gravy to thicken. There should be no color other than that lovely white gravy, sausage, and a sprinkle of cayenne pepper for those signature little red flecks. White Lily is essential. I live in Philadelphia now and have my mom ship bags of it! Tue Aug 11 07:24:50 -0700 2009 4934040 157661 hollyd 1 4934052 I learned about different variations when I asked this a couple of years ago: http://chowhound.chow.com/topics/352702 Mon Aug 10 13:49:45 -0700 2009 4933338 39874 chowser 1 4934053 Add to Will Owen's prep - some chopped hard boiled egg, crumbled bacon, and some sliced mushrooms and chopped onions (saute in bacon grease). Mon Aug 10 13:49:46 -0700 2009 4933338 93805 hannaone 2 4934317 Well, see, I was assuming eggs alongside, but all of those things would be good too. I've never really understood why b&g is always flogged as a standalone item; when I have'em at home, they're always on a plate with eggs, hashbrowns or grits, and probably some bacon, too. One thing that bugs me about breakfast in most of the South is yer little bowl of grits here, your little plate of b&g there, your other plate with toast (??) and then eggs and meat on a larger one. At least the diners and coffee shops here in SoCal understand the need to pile everything one one - for starters, that's the only way you can get gravy poured over everything! Mon Aug 10 14:58:46 -0700 2009 4934053 11478 Will Owen 3 4934423 One large platter for everything is a must. Even with the boiled eggs added into the gravy I take a couple over easy on top of hash browns and a couple strips of bacon. Maybe a pancake or two on the side though so I don't get my syrup and gravy mixed together. Mon Aug 10 15:35:50 -0700 2009 4934317 93805 hannaone 3 4934812 In that thread I linked to above, we talked about eggs with biscuits and gravy. I got the best poached eggs w/ runny centers by dropping the egg right into the gravy and heating gently in the oven. Everything on one plate--maybe it's a southern thing but I've met more people in Virginia who hate their food touching than anywhere else. Mon Aug 10 17:47:12 -0700 2009 4934317 39874 chowser 4 4984452 It's a control thing. We'll only mix what we want mixed and when we want it mixed. (Va. born & raised, but loves a big sloppy plateful of eggs and fixins). Thu Aug 27 19:00:47 -0700 2009 4934812 50613 weezycom 1 4934179 I was raised in New England without a drop of Southern in me so I don't know about what is authentic. However, I love Alton Brown's sawmill gravy. It is the white kind with a bunch of sausage (I use Jones bulk 1 lb sausage roll found at any grocer near me, either found refrigerated with the sausages in the meat dept. or found frozen by the breakfast sausages). Completely simple and absolutely delicious. Lots of salt and fresh black pepper are key. http://www.foodnetwork.com/recipes/good-eats/sawmill-gravy-recipe/index.html Mon Aug 10 14:20:56 -0700 2009 4933338 19634 mels 2 4934209 Sawmill gravy is just that plain and simple Mels! Delicious!!!! --- Use your favorite Hot/Mild Roll sausage and...... Enjoy! Mon Aug 10 14:29:44 -0700 2009 4934179 65057 Uncle Bob 1 4934418 My favorite starting point for this dish is two recipes from Jeff Smith's "The Frugal Gourmet Cooks American": Harriet's Southern Biscuits (baked in a cast iron frypan with the hot Crisco ready for the dough), and of course, his rather simple recipe for the sausage gravy (on another page in the same book). What I've added over the years is some bacon fat to the cooking of the sausage, and some Hungarian Sweet Paprika and fresh grated nutmeg to the sauce. As for the sausage itself, I used to buy Bob Evans' but the quality isn't what it was; I'm fortunate to have a German pork store nearby, and now I get the sausage there. Makes all the difference. Mon Aug 10 15:32:20 -0700 2009 4933338 95137 mcsheridan 2 4934436 I love the Harriet's biscuit recipe. Sometimes I use it as he suggests as a crust on a pot pie. Mon Aug 10 15:39:45 -0700 2009 4934418 12789 pcdarnell 3 4934798 Man, I just had me one hell of an idea: a sausage and gravy pie with a biscuit crust. OooooEEEE! Trick it up like hannaone suggests with chopped HB eggs and mushrooms, some sautéed onion... Mon Aug 10 17:43:54 -0700 2009 4934436 11478 Will Owen 4 4934866 I've gotten the King Arthur flour catalog a few times in the past, and I'm pretty sure they had White Lily flour in it. Might be worth checking out online, Mr. O. Mon Aug 10 18:06:58 -0700 2009 4934798 90755 Phurstluv 5 4936980 White Lily was bought by Smucker's a few years ago, and last year they shut down the mill in Knoxville and moved production to their Memphis mill. They are also buying wheat from pretty much anywhere instead of using the exclusive suppliers of the past. They insist that there's "no difference" in the product, by which they mean none detectable in lab tests. Shirley Corriher, who is not only a baking guru but a qualified food chemist, has tested the new White Lily and emphatically disagrees. RIP, White Lily... Tue Aug 11 11:32:43 -0700 2009 4934866 11478 Will Owen 6 4938080 Bummer, there just went a fine tradition. Tue Aug 11 17:03:05 -0700 2009 4936980 90755 Phurstluv 7 4941033 Worse than that! There went the flour that allowed a hamfisted dolt like me turn out biscuits so light they'd blow off the plate in a strong breeze. I will try their current flour, though it gripes my soul to give Smucker's any of my money. We'll be in Nashville in October, and I'll get some then. Wed Aug 12 14:54:16 -0700 2009 4938080 11478 Will Owen 8 4941136 Good call. Have some memphis bbq for me & if you come across a divey cajun place near Vanderbilt called Breaux, go for his gumbo - it's to die for. Back to biscuits, did you see today's LAT article on such? Wonder why they seem to like regular ol' ap flour?? One recipe calls for unbleached, one for ap, and the other, just plain flour. I don't get it. Wed Aug 12 15:29:53 -0700 2009 4941033 90755 Phurstluv 9 4941448 Non-Southerners tend not to get SR flour. I had to learn, being an Illinois boy, that it's NOT cheating. The simple fact is that all mills use their lowest-gluten wheat when making their self-rising, which is reason enough to use it. Yes, I saw the article, and the author's favorite biscuit has YEAST in it! BISCUITS DO NOT CONTAIN YEAST!! Period! Damn heretics... No wonder they didn't know what kind of flour to use! Memphis barbecue phooey. I'm gonna get some East Nashville barbecue from one of those night-time places where me and my friends are the only white guys in there. Crow's, if they're still around... Wed Aug 12 17:06:51 -0700 2009 4941136 11478 Will Owen 10 4941535 Yeast?! What's wrong with those people?! Have a great time in Nashville. Wed Aug 12 17:44:11 -0700 2009 4941448 90755 Phurstluv 10 4941738 In NC half people use SR and half use AP. The AP crowd thinks the SR crowd is cheating, but everyone likes the SR biscuits more. My mom is a AP person, me and my grams use the SR. My husband, not a southerner, asked me why my mom's biscuits were heavier, and I said because she's stubborn. Yeast is heresy no matter where you live. Wed Aug 12 19:01:10 -0700 2009 4941448 157661 hollyd 11 4942379 So how do you adapt a recipe to use SR?? Do you just swap flours or do you have to adjust the leaveners?? DT Thu Aug 13 04:13:44 -0700 2009 4941738 11291 Davwud 12 4942453 No adjustment needed in most cases....The leavening, salt, etc are already in the flour..."Self" Rising.... Fun! Thu Aug 13 05:24:50 -0700 2009 4942379 65057 Uncle Bob 12 4942620 exactly. Don't add any. I will usually add a pinch of salt. And I use White Lily SR, pat them lightly into a square pan, score, and bake. Square biscuits, yes, delicious, yes. Thu Aug 13 06:35:24 -0700 2009 4942379 157661 hollyd 13 4942687 I shall do a test next time I'm down yonder and have access to WL. DT Thu Aug 13 06:56:54 -0700 2009 4942620 11291 Davwud 13 4943147 The point of Mr. O's lament was that White Lily has changed hands and is not processed the same way as it was in the past. Do you find any difference with the WL flour now, as compared to years ago?? Thu Aug 13 08:57:44 -0700 2009 4942620 90755 Phurstluv 14 4943544 I do find it inferior. But it's still the best out there. That and cake flour. Thu Aug 13 10:31:06 -0700 2009 4943147 157661 hollyd 13 4944789 "And I use White Lily SR, pat them lightly into a square pan, score, and bake. Square biscuits, yes..." Aha! There's a place in Culver City, the S&W Diner, that makes their biscuits like that, and nobody can figure out where that came from or why. Aside from their perceived weirdness, they really are not terribly good biscuits, so not the best advertisement for doing it that way. Thu Aug 13 16:36:44 -0700 2009 4942620 11478 Will Owen 14 4945099 I find I have to fiddle with them less, making them lighter, and the fact that they're only scored makes them climb higher. Thu Aug 13 18:50:54 -0700 2009 4944789 157661 hollyd 15 4945798 I've made them square in the past. I just made a rectangle blob on my counter and cut up with a board scraper. Very little trimmings for round two. DT Fri Aug 14 05:12:00 -0700 2009 4945099 11291 Davwud 15 4945803 The best biscuit recipe I make uses the food processor (very little) and very very little handling. It discourages use of the leftover dough after cutting the biscuits (discourages fiddling altogether). They're the best biscuits I've ever made, and consistently perfect. Fri Aug 14 05:15:10 -0700 2009 4945099 253735 bayoucook 15 4946650 We heard Shirley Corriher speak at Cal Tech a couple of years ago, and one of the bits of wisdom she passed on was to use a pan instead of a sheet for baking biscuits, and to pack them in snugly together to force them to expand upwards instead of outwards. Your method pretty much does the same thing. Fri Aug 14 10:43:41 -0700 2009 4945099 11478 Will Owen 16 4946680 I make mine in a cast iron frying pan. Fri Aug 14 10:53:13 -0700 2009 4946650 259263 bigfellow 17 4947255 Pizza stone. Shoulder to shoulder. DT Fri Aug 14 14:35:36 -0700 2009 4946680 11291 Davwud 16 4947300 That shoulder to shoulder method is almost a requirement if you use one of her wet doughs. This dough is so wet that you can barely handle it. You pick up a handful with floured hands, coating with enough flour so it stays together. Then place the ball shoulder to shoulder in rimmed pan. This is supposed to produce some of the lightest biscuits possible. A common style of scone calls for rolling the dough into a 8" circle, and then cutting it into wedges, which are then placed on a baking sheet. I like the shortcut of patting the dough into a 10" dutch oven, and scoring the wedges. This also works fine with plain biscuit dough. Fri Aug 14 14:55:13 -0700 2009 4946650 12139 paulj 16 4948247 that's my mom's method (pie tin used), and they rise well. then they're soft on the sides that touch each other, but crusty-ish on the outside edges (touching the pan's outer edge). Sat Aug 15 01:46:14 -0700 2009 4946650 105717 alkapal 10 4942347 my mom always uses self-rising for biscuits. she is a southerner, from the florida panhandle. when she was younger, she loved to get white lily when she was up in that area, because it didn't used to be available in south florida, where i grew up. i think she also had white lily self-rising flour. otherwise, she uses gold medal. her biscuits are lightly (VERY LIGHTLY) kneaded just to bring together the dough, then pinched off the roll of dough and lightly coaxed into a roundish shape, then put in a greased and floured pie tin, and lightly pressed so they all touch at the "seams". Thu Aug 13 03:44:02 -0700 2009 4941448 105717 alkapal 11 4944204 I use White Lily, always have, as did my grandmothers and aunts. I have little to compare it to, but I haven't noticed a difference in it. I always used SR until the last few months - I've been trying to be a successful baker (New Years resolution: no fear of flour and yeast!) - which probably is not going to happen. So I use AP now. That's why I said on another link: thank God for almost- and no-knead bread! Thu Aug 13 13:27:19 -0700 2009 4942347 253735 bayoucook 10 4960042 Paula Deen made some bicuits with yeast on one of her shows and I was shocked! Then I wondered how they would taste? Wed Aug 19 13:45:07 -0700 2009 4941448 210452 dcdavis 10 4960133 a biscuit made with yeast is an Angel Biscuit. Wed Aug 19 14:06:05 -0700 2009 4941448 145449 kizil 9 4941592 Alton Brown's recipe (which I use with great success) calls for AP DT Wed Aug 12 18:10:17 -0700 2009 4941136 11291 Davwud 10 4987198 Actually, if you watch the episode, he doesn't use regular AP flour but a lower protein one. I would assume it's White Lily. He also says if you don't have access to "biscuit flour" you can concoct your own from 3 parts regular AP + 1 part cake flour. Fri Aug 28 16:46:56 -0700 2009 4941592 250852 taiwanesesmalleats 11 4987727 Ooooo, that's good to know, thanks! Fri Aug 28 21:26:00 -0700 2009 4987198 90755 Phurstluv 11 4988109 It's been a long time since I watched it so I don't remember that. I think you're right about him using WL. IINM his grandmother is on the show and says that the recipe on a bag of WL is pretty good. I shall give the blend a try. DT Sat Aug 29 07:05:03 -0700 2009 4987198 11291 Davwud 8 4941590 I used it for the first time a couple months ago and had a bit of a time with it. It was so much softer than any AP I'd ever used. DT Wed Aug 12 18:09:29 -0700 2009 4941033 11291 Davwud 6 4944150 Yes there was a big piece about it in the NYT (last year maybe). It ain't the same no mo'. Indiscriminate purchasing of wheat and, if I recall correctly, not even the same milling. My condolences, ardent biscuit makers. :-( Thu Aug 13 13:14:36 -0700 2009 4936980 1093156 cinnamon girl 6 4951698 Ever since Smucker's bought WL and changed the recipe I've decided not to give them my money. I find the new version of WL to be horrible. I'm still searching for a new brand (just like I'm still trying to find a new corn meal since Martha White was bought out). Right now I'm trying Southern Biscuit flour and Tenda-Bake corn meal. Sun Aug 16 19:11:13 -0700 2009 4936980 61135 Boudleaux 7 4952228 Horrible?? Pleeez DT Mon Aug 17 04:57:17 -0700 2009 4951698 11291 Davwud 8 4952324 Okay, allow me to be dramatic, will ya! :) I didn't mean any harm. Mon Aug 17 06:11:03 -0700 2009 4952228 61135 Boudleaux 9 4952366 LOL NP. Not saying you're one of these people but I'm guessing there's no shortage of people who wouldn't even have known if it wasn't all over these boards. Now they won't use it. Shirley Correher supposedly could tell from a blind test that it was different. DT Mon Aug 17 06:25:21 -0700 2009 4952324 11291 Davwud 10 4954396 It wasn't a "blind test" per se, it was batches of biscuits. When you've baked as many of those as Shirley has you know EXACTLY how this or that flour will behave under these or those conditions, and if it doesn't then they changed the flour. She says they changed the flour, and not for the better. Smucker's, hiding behind their chemists and nutritionists, quotes numbers to prove they didn't, not in any MEANINGFUL (i.e. quantifiable) way. Which shows how much chemists and nutritionists know. Mon Aug 17 17:51:12 -0700 2009 4952366 11478 Will Owen 11 4954474 Okay, but in the end, it's the same thing. She is the "Go to guy" sorta speak on baked goods, especially those of Southern persuasion. She is indeed the master. And she would know. DT Mon Aug 17 18:20:33 -0700 2009 4954396 11291 Davwud 4 4935131 Oh, sir, we are SO going to need further reports on this pie as it develops. Mon Aug 10 19:37:54 -0700 2009 4934798 95137 mcsheridan 1 4935262 Hi, Every Sunday morning for many years I have made sausage gravy and biscuits for my Husband and two generation of dogs.The pups live a long time and the Hubby is still kicking despite the fat intake :-) Will,we still get White Lily here in Fla... I don't like to use commercial sausage.We have a source for fresh sausage here.A friend has hogs and we get it from him.But,in a pinch I will use store bought.I don't like to use Jimmy Dean for sausage gravy.It is a good meat for patties but it doesn't have enough fat to make a good gravy. I cook the sausage then drain it into a bowl.Saving the liquid. for every T of fat use a T of flour.Put the reserved fat back into the skillet(pref cast iron) till hot but not smoking...add the flour and make a roux.cook for a couple minutes.Add the Milk slowly while steadily whisking.Once the lumps are gone add some fresh ground pepper to taste(depends on the sausage) drop the reserved sausage into the pan.Bring to a good boil then settle it down for about 10 mins.Stiring occasionally and if needed scrape the sides of the pan and add to the mix. I know this was a somewhat crude recipe.But this is the way I have been doing it for a long time and have never had any complaints.:-) Take Care,Robin Mon Aug 10 20:33:14 -0700 2009 4933338 279387 Robinez 2 4960059 Just about my method! Yummy! Wed Aug 19 13:49:06 -0700 2009 4935262 210452 dcdavis 1 4935413 I'm surprised no one's included a recipe using bacon grease in the biscuits. I know the rise isn't as nice as it is with shortening, but the flavor is incomparable, IMO. Many farm families I knew, growing up in KY, used bacon grease in and on biscuits, sometimes even poured over top after baking, and sausage grease in gravy. Then, of course, they keeled over at 50, but they sure did die happy. Mon Aug 10 22:14:20 -0700 2009 4933338 64215 cimui 2 4936267 My mom grew up in Arkansas and made great biscuits with bacon grease! She'd always have a big jar of it in the fridge. They were really yummy! Luisa Tue Aug 11 08:26:49 -0700 2009 4935413 192352 chandler212 1 4935611 i fry up jimmy dean sausage and lightly brown it crumbled in skillet. then i sprinkle a tablespoon -- maybe a little more -- over the sausage,** and brown it in the sausage & sausage grease till it's a medium-golden brown. (if sausage is too lean, i add a little bacon grease up front....) then i add milk (mom uses water) -- oh, maybe a cup, cup-and-a-half, a little at a time, while stirring. it'll thicken up after cooking for a couple of minutes, and then you can add more milk to thin it. season with salt, fresh pepper, maybe a little cayenne. as it cools, it'll thicken. ** it's been a while since i made it, so i don't recall if you might need more flour. it's flexible.....maybe pc darnell's proportions are correct. but you don't want it to be really gummy, so go easy on the flour when you start learning how to make the gravy. you want it to be mostly sausage -- not mostly white sauce. btw, jimmy dean has a new "natural" sausage that i've bought, but not yet tried. http://www.jimmydean.com/sitecontent/sausage/2008/04/28/all-natural-regular-pork-sausage.aspx Tue Aug 11 03:51:06 -0700 2009 4933338 105717 alkapal 2 4936002 That's pretty much how I make my gravy as well. If I want to be heretical, I drop in a little paprika, garlic and/or chipotles to spice things up. Tue Aug 11 07:07:09 -0700 2009 4935611 68363 JungMann 3 4936050 you just gave me an idea! you know the red lobster's cheddar bay biscuits with cheddar, butter and garlic? wouldn't cheddar and garlic be a good addition to sausage gravy? aaaooooooh! Tue Aug 11 07:21:41 -0700 2009 4936002 105717 alkapal 4 4937811 No, no, no, silly...keep the biscuits just the way they are--you serve the B&G with cheesy eggs, of course. 'cause if you're already going to clog your arteries with B&G, you may as well go all the way with cheesy eggs. I do! :) And damn you all, this will have to be breakfast this weekend. Yum, yum, yum! Tue Aug 11 15:37:10 -0700 2009 4936050 249664 kattyeyes 5 4944034 Ditto the cheesy eggs and weekend breakfast plans! And if you want to really go over the top, add a duck egg for every 2 or 3 chicken eggs to your scrambled eggs! Thu Aug 13 12:45:53 -0700 2009 4937811 145413 bakinggirl 6 4945190 I'll have to get back to you on that when I figure out where to find a duck egg. ;) A virtual toast to you this weekend at breakfast. Cent'anni! Thu Aug 13 19:22:18 -0700 2009 4944034 249664 kattyeyes 7 4945949 Too late to order from CT Farm Fresh Express, but we get ours through our CSA at Cedar Meadow Farm in Ledyard. (Of course we're out of duck eggs right now...) A toast to you as well. Sante! Fri Aug 14 06:36:54 -0700 2009 4945190 145413 bakinggirl 1 4936100 As most have posted, fry up some sausage, (I use Tennessee Pride) add flour, (I use as much as it'll take) add milk, (As much as needed) season, (S&P) serve over biscuits (I use Alton Brown's biscuit recipe and Mrs. Sippi says I'm a biscuit master). DT Tue Aug 11 07:34:31 -0700 2009 4933338 11291 Davwud 2 4936191 My mother always used bacon fat for her gravy, never sausage. Tue Aug 11 07:59:03 -0700 2009 4936100 19314 grapevine 1 4936230 Try to find the recipe for the Blue Ribbon Black Powder biscuits served at the Hell's Backbone Grill in Boulder, Utah. Best biscuits I've ever had, bar none. I know there's a recipe in their cookbook. I also like to use hot italian sausage for my gravy, and some rubbed sage. On another note, I made B&G in a dutch oven while camping recently. I forgot to bring parchment, so I had to use a little oil and cornmeal to keep the biscuits from sticking. They came out with deliciously crispy bottoms and fluffy tops. Everything tastes better camping... Tue Aug 11 08:14:06 -0700 2009 4933338 198226 funklight 1 4936322 If I make extra gravy can I freeze it and re-heat it in the saucepan? Tue Aug 11 08:43:09 -0700 2009 4933338 257090 thegirlwholovestoeat 2 4936496 Yes, just be careful not to burn it. I use the nuculator. DT Tue Aug 11 09:35:51 -0700 2009 4936322 11291 Davwud 2 4937775 yes -- in a warm saucepan, adding more milk and probably salt to taste.... but it won't be as good as fresh. to start from scratch doesn't take too long, though. Tue Aug 11 15:26:34 -0700 2009 4936322 105717 alkapal 1 4936746 I'm going to make a list of all the suggestions and variations this week and take a day next week and make them all just to decide on what I like and what will work best in a restaurant in Canada. Thank you all! Tue Aug 11 10:42:18 -0700 2009 4933338 259263 bigfellow 2 4937778 get out the alka seltzer, bigfellow. Tue Aug 11 15:27:04 -0700 2009 4936746 105717 alkapal 3 4937812 I think that I just might try one or two of the recipes tomorrow morning. Tue Aug 11 15:37:13 -0700 2009 4937778 259263 bigfellow 4 4943520 Made biscuits with sr flour and 3 different types of gravy. Yummmmm! Thu Aug 13 10:26:15 -0700 2009 4937812 259263 bigfellow 2 4937814 It's a noble quest. Wish we could help you out with it. ;) Happy taste testing! Tue Aug 11 15:38:13 -0700 2009 4936746 249664 kattyeyes 3 4937823 I can hear my arteries hardening now! Tue Aug 11 15:39:46 -0700 2009 4937814 259263 bigfellow 1 4941190 drooling in the office... quiet office. This is our weekend breakfast now~ dammit!! and chesey eggs.... o~~~ Wed Aug 12 15:49:29 -0700 2009 4933338 133265 jeniyo 2 4941759 If you have any of that left over bacon grease use it to pop your popcorn for a great afternoon snack!!! Wed Aug 12 19:08:13 -0700 2009 4941190 1095683 scottydlv 3 4944011 Had this for the first time while visiting a friend Memorial Day weekend. I was in the shower when the dual heavenly scents of bacon and popcorn wafted in...needless to say, I had to rewash my hair to remove the rest of the soap, but I managed to get downstairs while it was still hot. YUM! Thu Aug 13 12:40:59 -0700 2009 4941759 145413 bakinggirl 3 4944147 Oh man, I did not need to know that!!!! Thu Aug 13 13:13:58 -0700 2009 4941759 90755 Phurstluv 1 4943472 I was born and raised in the Deep South and had some of the best biscuits ever. I didn't have sausage gravy until I was a teenager at a friend's house (still don't like it much). We had tomato gravy, especially during tomato season, and red-eye gravy. Thu Aug 13 10:17:12 -0700 2009 4933338 253735 bayoucook 2 4943487 oh, tomato gravy -- with bread or white rice! yummy. Thu Aug 13 10:19:40 -0700 2009 4943472 105717 alkapal 1 4946569 A big thank you to everyone who helped and gave recipes or advice. What I kave decided on is Will Owen's recipe with mcsheridan's suggestion of adding bacon brease and Hungarian Paprika (I used smoked). I'm using SR flour for the biscuits with bacon grease and crumbled wild boar bacon. Now I'm going to make some tomorrow to welcome my new puppy home. Fri Aug 14 10:19:09 -0700 2009 4933338 259263 bigfellow 2 4946647 Well, congratulations! I am sure your new puppy will take after his dad and be a true chowhound. ;) Fri Aug 14 10:41:52 -0700 2009 4946569 249664 kattyeyes 3 4946687 Bernese Mountain Dog. My last dog was a Newfoundland. Phred liked Guiness over Murphy's Stout (The traitor!) and corned beef hash. Fri Aug 14 10:54:44 -0700 2009 4946647 259263 bigfellow 2 4946779 Very nice -- on the puppy and biscuit fronts, both! Curious about ratios: Are you using all bacon grease or half bacon grease, half something else (shortening? lard? butter?). Would you please post back with the results of your experimentation if it's not too much trouble? Fri Aug 14 11:29:17 -0700 2009 4946569 64215 cimui 3 4946862 I use half bacon grease and half lard. (yes, yes, I know...you can hear the arteries hardening!) The results of my experimenting is 4 posts up. Fri Aug 14 12:00:53 -0700 2009 4946779 259263 bigfellow 4 4948542 Nah, that's a good way to get both flavor and rise. For a while, I was experimenting with this, too -- but I can't eat biscuits, now, so I have far less incentive to make 'em! Would love to hear about which combinations of flours / fats and methods you end up preferring. Sat Aug 15 08:04:58 -0700 2009 4946862 64215 cimui 1 4948316 I use cold butter cut into cubes, and use the food processor to insinuate it into the flour. I don't use self-rising flour, I use double-acting baking powder. The food processor trick is that once you've got the butter cut into the flour, add the liquid *all at once* and just run the motor until the dough becomes a cohesive ball. Take the dough out of the food processor and handle it very gently. No kneading! I roll out and, like others above, cut squares instead of circles (which necessitate re-rolling the dough that's left - that diminishes the flaky lightness of these biscuits). I also use a tablespoon or two of sugar in the dough. My gravy contains sausage that I've browned thoroughly and then whizzed in the food processor just until it makes 1/8" lumps -- and 2 tablespoons of very finely minced onion that I've sauteed with the sausage. I've gotten flak from purists about using the butter, but hey, at least it's not as bad as lard or bacon grease for one's arteries (yeah, like that's a concern for someone who's eating biscuits, gravy, and eggs!) About the sausage: we're lucky where I come from. There are a few meat markets that make a lovely, slightly spicy/sagey breakfast sausage that's far superior to the frozen stuff available at market. Sat Aug 15 04:51:52 -0700 2009 4933338 270888 shaogo 2 4951536 "I've gotten flak from purists about using the butter, but hey, at least it's not as bad as lard or bacon grease for one's arteries..." You obviously did not get the memo: butterfat is practically pure cholesterol, whereas pork fat is largely monounsaturated and contains a nice percentage of those good omega-whatevers; it's practically health food! I do think cold butter cut in at a temperature where it shatters rather than melds does make lighter and flakier biscuits. I'm going to experiment with frozen lard. I will not add sugar, nor will I blend in my sausage mechanically, since homogeneity is not a thing I find appealing in this kind of gravy. Sun Aug 16 17:56:51 -0700 2009 4948316 11478 Will Owen 3 4951548 OMG - bring on the pork fat - LOVE IT!!!!!!!!!!!!! Sun Aug 16 18:00:26 -0700 2009 4951536 90755 Phurstluv 3 4951651 I find my biscuits are lighter and fluffier when I work the butter and lard in with my fingers instead of cutting it in with a FP. DT Sun Aug 16 18:45:23 -0700 2009 4951536 11291 Davwud 4 4951669 But how cold is the fat? Working in room-temperature fat with fingers or anything else is pretty much several ways of doing the same thing. The trick is to incorporate bits of still almost-frozen fat amongst the flour just before baking it. Sun Aug 16 18:52:19 -0700 2009 4951651 11478 Will Owen 5 4952236 Both come out of the fridge for cubing. It then goes into the freezer to get really cold. Then it gets worked into the flour with finger tips. It is most definitely not frozen in any way but still cold. I think it's only half the equation anyway. The handling is the other half. I get my dough to where I can bifold it like pastry. I do that, flatten with my fingers, repeat. I'll do that about 5 or 6 times then cut out my biscuits. If you're careful to pile the scraps on top of each other to maintain the "Grain" of the dough, the second go round is all but indetectable from the first. DT Mon Aug 17 05:01:03 -0700 2009 4951669 11291 Davwud 1 4952775 I made biscuits and gravy for the first time at home this weekend, after eating my dad's growing up, with Jimmy Dean pork sausage (I thought it was planty fatty) and they were outstanding. Now one question, I have no microwave - what is the best way to reheat? I was thinking of putting the gravy on the biscuits and putting that right into the oven, does this sound like an ok method or is there a better way? Mon Aug 17 08:59:08 -0700 2009 4933338 257090 thegirlwholovestoeat 2 4953071 I reheat the gravy in a saucepan on the stove. It usually needs to be thinned with some milk. I wrap the biscuits in foil and reheat in the oven. I think your biscuits would get really soggy if you put the gravy on first. I just made B&G for the kids yesterday. Mon Aug 17 10:22:28 -0700 2009 4952775 12789 pcdarnell 3 4953085 Thanks! Mon Aug 17 10:25:33 -0700 2009 4953071 257090 thegirlwholovestoeat 3 4953191 Agreed DT Mon Aug 17 10:56:54 -0700 2009 4953071 11291 Davwud 3 4954413 I'm a big fan of splitting leftover biscuits and toasting them in the toaster oven. Great flavor, and they get a bit crunchy, and stay that way when you pour the gravy on. I just love that. Mon Aug 17 17:54:54 -0700 2009 4953071 11478 Will Owen 4 4960147 biscuits with tomatoes -- the first tomato sandwiches. Wed Aug 19 14:09:47 -0700 2009 4954413 145449 kizil 5 4960215 Love...no LOVE biscuits and tomato!!! Wed Aug 19 14:32:14 -0700 2009 4960147 65057 Uncle Bob 3 4954520 Love to bust open the biscuits...spread on a little butter....toast till brown on a cast iron griddle.....Good eats!!! Mon Aug 17 18:39:10 -0700 2009 4953071 65057 Uncle Bob 1 4959961 I grew up in Alabama and on White Lily Flour. Have not tried the "new" White Lily. For the gravy--have always used flour, sausage and milk with plenty of black pepper. This is a good recipe (w/ photos!) for sausage gravy (also good biscuit recipe as well. ) http://www.southernplate.com/2008/07/how-to-make-sausage-milk-gravy.html Wed Aug 19 13:19:59 -0700 2009 4933338 213837 apple342 2 4960108 well my momma didn't tear up any biscuits just for sausage gravy! ;-). ps, that looked like too much grease for the gravy. Wed Aug 19 14:00:33 -0700 2009 4959961 105717 alkapal 2 5006062 I think it looked just right! Fri Sep 04 16:44:51 -0700 2009 4959961 11854 LaLa 3 5006088 the recipe said: "You need about two tablespoons, so if you have more drain it off to leave about that much." if that was only 2 tablespoons of grease, then my eyesight is worse than i'd imagined. Fri Sep 04 16:53:15 -0700 2009 5006062 105717 alkapal 4 5006341 Judging from how the flour is mixing with the grease, I'd guess there is as much grease if not more, not a 2:1 ratio of flour to grease. The appropriate fat to flour to liquid ratios can be found in any general cookbook recipe for a cream (white) sauce. Fri Sep 04 18:50:51 -0700 2009 5006088 12139 paulj 1 4983993 I was having trouble finding Jimmy Dean here in Montreal, so I wrote to Sara Lee to find a retailer and this was their response: "Dear John, Thank you for contacting Sara Lee. It is always important to hear from our consumers, and we appreciate your interest in locating Jimmy Dean sausage. Unfortunately, Jimmy Dean sausage is not distributed in Montreal. However, I would suggest checking at any Super Walmart stores in your area as they will occasionally carry Jimmy Dean products. Thank you for your business! Should you have any comments or questions in the future, please contact us via our website at www.saralee.com or by calling our toll-free number, 1-800-925-3326. Our representatives are available Monday-Friday between the hours of 7am and 6pm CST. Sincerely, Julie Sara Lee Consumer Affairs Representative " Thu Aug 27 15:52:57 -0700 2009 4933338 259263 bigfellow 2 4984159 HEE HEE, you got a "Dear John" letter about sausage. So do you have Super Walmart? And do you prefer JD to your local butcher's breakfast sausage? This is kind of cool news. Like we are onto something with our JD. ;) I wish there was a way we could easily survey everyone who's responded already to ask: IS JIMMY DEAN YOUR BREAKFAST SAUSAGE OF CHOICE...AND, IF NOT, WHAT IS? I suppose I just asked. Let's see what happens. We got so focused on biscuits we got sidetrack on gravy tawk! :) I'm a JD girl all the way--bold or hot! Thu Aug 27 17:02:09 -0700 2009 4983993 249664 kattyeyes 3 4984240 If you're talking the sausage used for B&G, then I use Tennessee Pride. It's a little fattier than JD. I use JD if I'm just having patties. DT Thu Aug 27 17:32:45 -0700 2009 4984159 11291 Davwud 3 4987237 I prefer this one...... http://www.williams-sausage.com/ Fri Aug 28 17:05:36 -0700 2009 4984159 65057 Uncle Bob 4 4987560 Uncle Bob, you handsome devil, you--because you are, in fact, way down south in Dixie, I'm guessing you can purchase Williams sausage at your local supermarket. I will have to send an e-mail to see where I can "pig out/pork out" in my local area. :) Thank you. Fri Aug 28 19:49:47 -0700 2009 4987237 249664 kattyeyes 2 4984478 You are in the land of Montreal Smoke Meat, and the 2nd home to Poutine, and you still want Jimmy Dean? tsk tsk. It shouldn't be hard to make something as good as JD starting with plain ground pork. The other ingredients in JD (all-natural regular) are salt, sugar, black pepper, sage, red pepper, spice extractives. It's not in a casing, so you could add these seasonings to the pork and fry it up without any extra effort. Thu Aug 27 19:15:51 -0700 2009 4983993 12139 paulj 3 4987085 I've used JD in the states and western Canada. It was the most recommended national brand so I decided to try to find it. I will keep using the stuff my local butcher makes for me. Fri Aug 28 16:04:13 -0700 2009 4984478 259263 bigfellow 4 4988001 well you're lucky to have a good butcher with good country sausage. it's a real quest around here. i would prefer country sausage to JD, too -- if i could find some nearby. in fact, you've inspired me to go try out the alexandria farmers' market this very morning; some hounds have recommended calhoun's there, for country sausage and virginia ham. Sat Aug 29 05:27:00 -0700 2009 4987085 105717 alkapal 2 5000101 They just opened a Longo's here in Aurora (Ontario) and we noticed that they sell JD sausage patties. DT Wed Sep 02 14:53:16 -0700 2009 4983993 11291 Davwud 3 5001743 Correction. They're Bob Evans sausage patties. They come in a cello pack like meat comes in at the grocery store. DT Thu Sep 03 07:43:04 -0700 2009 5000101 11291 Davwud 1 4987959 I somehow got involved in making this for a group of 25 next week- I think I'm going with Jimmy Dean and letting someone else deal with the biscuits. How much gravy for 25 people? I was thinking 10 cups but worried that people go nuts with it when it's buffet style. I'd never had biscuits & gravy until maybe 2000-2001, didn't grow up with it and it wasn't something that would even occur to me to order! My first taste was at Cracker Barrel, on a road trip. It was ok, but not instant lust. I believe it needs to be eaten when it's freshly made and HOT- otherwise it's biscuits and glue. Sat Aug 29 04:01:39 -0700 2009 4933338 110426 Boccone Dolce 2 4987977 10 cups sounds close but not quite there, depending on your diners. 1/2 of gravy per person on a single biscuit would be a good serving. Of course, you may have some people who won't want it at all, and 10 cups might be just fine. However, you can never have "too much gravy". Ain't possible. :) Sat Aug 29 04:35:25 -0700 2009 4987959 95137 mcsheridan 2 4988007 recommendations: 1. make in smaller batches. the real question is how much sausage to buy. i haven't made in a while, but one 12 oz. roll of sausage makes about 4-5-ish cups of gravy (i use milk). maybe other hounds have better rations (mine is medium thick). don't forget the ground black pepper! 2. if its 25 people, go with the above advice; if its 25 men, bump up the volume, unless they're not familiar with sausage gravy. you might have some people going, "ew, what's this?!" 3. don't throw away leftovers -- biscuits can be reheated successfully, split and crusty -- and gravy can be re-warmed, with a little water to thin, and some more salt & pepper (most likely). have fun! (ps. you might want to have butter, jam and syrup available for the non-gravy eaters). Sat Aug 29 05:35:18 -0700 2009 4987959 105717 alkapal 3 4988197 1/2 cup of gravy on ONE biscuit? Ok, I def need more. They ARE mostly men, almost all are Floridians plus a few from the islands but they usually don't eat meat, only fish and chicken. Hmmmm, maybe I should do a chicken gravy. Thigh meat? Syrup? There will be grits too- is gravy on grits a Southern thang? I'm a Yankee. I must google it at some point. Sat Aug 29 08:05:55 -0700 2009 4988007 110426 Boccone Dolce 4 4988348 Oh, hell, I need more, too, but I'm a b&g veteran addict. If it's mostly men, then you're gonna need TWO biscuits for each and a Whole lotta gravy. :D Why not do one large batch (or as alkapal suggests, two smaller ones) of sausage gravy, and then one of a dark meat chicken gravy? (I might even put some chopped apple and more sage in that one.) PS: of course, the amount of gravy per biscuit will also depend on the size of the biscuits involved. Sat Aug 29 09:33:41 -0700 2009 4988197 95137 mcsheridan 4 4988649 1/4 cup gravy per biscuit is (actually, quite) generous. chicken gravy? huh??!!! nope... make tomato gravy for the non-porkers. give 'em some fried grouper and hushpuppies. then *everyone* will be thrilled to death. gravy on grits? again: nope-- or "nosirreeeee". maybe just fried sausage patties, or bacon, or fried eggs. but not sausage gravy. Sat Aug 29 12:07:48 -0700 2009 4988197 105717 alkapal 5 5004741 Went in a different direction so no biscuits-n-gravy this time. Wanted to thankya kindly ma'am for the advice (as usual)- made a fine baked french toast that was almost as artery clogging.... 8 eggs, 3 c cream.. Fri Sep 04 08:45:24 -0700 2009 4988649 110426 Boccone Dolce 6 5005955 boccone dolce, you can't beat good french toast! i love custard, so the "excuse" of using up day old bread is just fine with me. ;-). i've never baked french toast, though. Fri Sep 04 15:50:41 -0700 2009 5004741 105717 alkapal 1 4995716 i emailed williams' sausage folks -- but mr. williams replied that they don't distribute their sausage anywhere near here in northern virginia. Tue Sep 01 08:51:42 -0700 2009 4933338 105717 alkapal