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    You are in: Home / Community Forums / Breads & Baking / Biscuits and Gravy
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    Biscuits and Gravy

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    V'nut-Beyond Redemption
    Tue Jan 25, 2005 8:32 am
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    Given that I have never had any biscuits and gravy, I sure would like to try some.

    I HAVE tried making gravy but it ALWAYS ends up in a flour blob.

    So if anyone had any recommendations for a great biscuit recipes (preferaby wholemeal) and a step by step guide on how to make gravy, I'd be most grateful.

    TIA. icon_cool.gif
    RéeLani
    Tue Jan 25, 2005 1:07 pm
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    Don't know if this will be helpful to you, but here's a link to one of the first Online Cooking Classes we had.
    Mean Chef's Biscuit Making Class. I was really happy with the results.
    keen5
    Tue Jan 25, 2005 2:11 pm
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    I don't have a biscuit recipe for you, but this sausage gravy by Kelly Cameron is awesome with biscuits!
    Chipfo
    Wed Jan 26, 2005 7:07 pm
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    Velvetinenut wrote:
    Given that I have never had any biscuits and gravy, I sure would like to try some.

    I HAVE tried making gravy but it ALWAYS ends up in a flour blob.

    So if anyone had any recommendations for a great biscuit recipes (preferaby wholemeal) and a step by step guide on how to make gravy, I'd be most grateful.

    TIA. icon_cool.gif


    Biscuits and gravy are a classic here in the Southern States, home made biscuits split in half and sausage gravy poured overtop, mmm mmm mmm, you HAVE to have it for breakfast one morning, maybe with a side of scrambled eggs, or not. The recipes above look mouthwatering.

    I always slice the sausage and fried, used the grease to make the gravy and crumbled a couple of the fried patties into the gravy, ate the cooked sausage on the side with the meal. I have never put worcestershire in my gravy, I like it fine without it.
    RéeLani
    Wed Jan 26, 2005 7:21 pm
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    Hi Chipfo, and welcome to Zaar. I see you just joined this month. Both of your bread recipes sounds so good! I'm looking forward to trying them out sometime soon.

    Happy cooking!

    Rée
    V'nut-Beyond Redemption
    Wed Jan 26, 2005 8:22 pm
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    Chipfo wrote:

    Biscuits and gravy are a classic here in the Southern States, home made biscuits split in half and sausage gravy poured overtop, mmm mmm mmm, you HAVE to have it for breakfast one morning, maybe with a side of scrambled eggs, or not. The recipes above look mouthwatering.

    I always slice the sausage and fried, used the grease to make the gravy and crumbled a couple of the fried patties into the gravy, ate the cooked sausage on the side with the meal. I have never put worcestershire in my gravy, I like it fine without it.

    Hi there Chipfo! Welcome to Zaar. Thanks for the intro to a Southern Culinary Classic. I would love to have it for breakfast!

    Your two recipes sounds very good and both are in my cookbooks. I love cheese and that's the first I'll try as soon as I am able. icon_cool.gif
    ~kdp
    Wed Jan 26, 2005 9:32 pm
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    Velvetinenut wrote:
    Given that I have never had any biscuits and gravy, I sure would like to try some.

    I HAVE tried making gravy but it ALWAYS ends up in a flour blob.

    So if anyone had any recommendations for a great biscuit recipes (preferaby wholemeal) and a step by step guide on how to make gravy, I'd be most grateful.

    TIA. icon_cool.gif

    Every time I try to make gravy I have the same problem...
    I recently found this recipe Sawmill Gravy. I have only made it once (and didn't follow it exactly, I had no sausage, I used bacon grease for the "drippings") but it worked beautfully. That is, if gravy can be beautiful. I guess I should have said it was easy to follow and was a success. I haven't reviewed it, yet, as I didn't follow it exactly.
    Hope this helps!
    Chipfo
    Wed Jan 26, 2005 9:40 pm
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    RéeLani wrote:
    Hi Chipfo, and welcome to Zaar. I see you just joined this month. Both of your bread recipes sounds so good! I'm looking forward to trying them out sometime soon.

    Happy cooking!

    Rée


    Velvetinenut wrote:
    Hi there Chipfo! Welcome to Zaar. Thanks for the intro to a Southern Culinary Classic. I would love to have it for breakfast!

    Your two recipes sounds very good and both are in my cookbooks. I love cheese and that's the first I'll try as soon as I am able. icon_smile.gif


    Thank you both for the welcome. When I found Zaar I was looking for a recipe site that offered both ratings for recipes and post boards to talk about cooking, looks like I found it!

    Velvetinenut, I hope I didn't play up on the biscuits and gravy too much, I was raised having them at least twice a week so I am fond of them, but they are indeed just biscuits and gravy, it is a simple Southern comfort food that I still eat to this day.

    I think it is cool icon_cool.gif to read a post about someone wanting to try something that I am so accustom to.
    Sidd
    Wed Jan 26, 2005 9:56 pm
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    Making gravy is really pretty easy, fry up your sausage, then sprinkle flour on top, you don't need a whole lot, maybe a couple of tablespoons. It will thicken up and then add milk a little at a time, stir until smooth, add a little more milk, stir, when it gets to be the consistancy of milk, let it simmer for a little bit stirring some, it will thicken up. You don't want to add all the milk in right away, because you can always add milk to make it thinner, but it's hard to add more thickener without it getting all lumpy.

    HTH
    Shawnee TX
    Wed Jan 26, 2005 10:28 pm
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    Here's my biscuit recipe. Doesn't require you to cut butter or shortening into the flour. It just mixing wet ingredients into dry, until everything is just barely mixed together. A light touch and high heat is what makes these biscuits so easy and delicious.
    Buttermilk Biscuits #108354
    Chipfo
    Wed Jan 26, 2005 10:53 pm
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    kdp wrote:
    Velvetinenut wrote:
    Given that I have never had any biscuits and gravy, I sure would like to try some.

    I HAVE tried making gravy but it ALWAYS ends up in a flour blob.

    So if anyone had any recommendations for a great biscuit recipes (preferaby wholemeal) and a step by step guide on how to make gravy, I'd be most grateful.

    TIA. icon_cool.gif

    Every time I try to make gravy I have the same problem...
    I recently found this recipe Sawmill Gravy. I have only made it once (and didn't follow it exactly, I had no sausage, I used bacon grease for the "drippings") but it worked beautfully. That is, if gravy can be beautiful. I guess I should have said it was easy to follow and was a success. I haven't reviewed it, yet, as I didn't follow it exactly.
    Hope this helps!


    Gravy is simple IF you are used to making it, if not, then big gloppy mess or runny disaster. First you must make a roux (pronounced roo), lets say you have 2 tablespoons of fat (or butter) in the heated skillet, wisk in 2 tablespoons of flour, heat to disired color while wisking (for biscuits and gravy I don't brown the flour much, maybe slightly). That is your roux. Over medium heat wisking the roux, slowly pour in 1 cup of milk and keep wisking until mixed, keep stirring with the wisk until thickened, when it is lightly bubbling for about a minute or so. You must keep stirring while the heat is on, if you have to leave it for a moment, get back to it and wisk the bottom of the skillet.

    That is just a basic, some people like thicker gravy (me, me). A cup of gravy isn't much but that is only a guideline so make more accordingly, also less fat could be used but will make it a little more difficult to control the browning and lumps (A few lumps are considered "homemade" where I come from). If you find yourself wanting a thicker gravy then the solution is simple, in a clean jar put even amounts of flour and milk (or liquid, depending) replace lid on tightly, shake vigorously until smooth and while wisking, slowly pour small amounts at a time into the gravy until as thick as desired. Waiting between additions, stirring, until it has thickened (bubbly).

    Mmm, gravy - fattening but good!

    Edit - Oh yeah, forgot to add, if the gravy is getting too thick, then while wisking add more liquid a little at a time. Also remember it is going to thicken as it cools too, it may take a little trial and error but once you have it down it's not that hard. icon_smile.gif


    Last edited by Chipfo on Fri Jan 28, 2005 10:46 am, edited 1 time in total
    V'nut-Beyond Redemption
    Fri Jan 28, 2005 5:48 am
    Food.com Groupie
    Chipfo, I've been thinking of Biscuits and Gravy the whole day....

    No, you didn't play up the food too much. I've been hearing about Biscuits and Gravy and have been wanting to try them out for the longest time.

    I'm really glad I've found this site. icon_cool.gif
    Karen From Colorado
    Fri Jan 28, 2005 10:22 am
    Food.com Groupie
    I like to have them for dinner too. And you just have to have them with a side of hashbrowns with a little of the gravy on top of those as well. I love biscuits and sausage gravy.
    Roger/OH
    Fri Jan 28, 2005 6:56 pm
    Food.com Groupie
    Can't help much on the biscuit part, but try Sausage Gravy. Follow the instruction and you should not end up with a "flour blob."
    Marg (CaymanDesigns)
    Sat Jan 29, 2005 7:25 pm
    Food.com Groupie
    The Biscuit recipe I always use & this is how I make Sausage or Hamburger Gravy

    HTH,
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