Southern-style Biscuits and Gravy

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L

Lost_sheep

Guest
#1
This is one I have wanted to publish for a while but never had the where-with-all to have the camera close by or the energy to stage everything to take pictures. That being said, this is another family recipe that has been around for a long, long, long time.

Ingredients:

1 package (1 pound) sausage. We use Jimmy Dean regular, but feel free to use what you like.
1/3 cup (approx. 3 TBSP) all purpose flour
3 cups (24 oz.) cold milk. Feel free to use whatever kind you like, but I drink ONLY whole/vitamin D milk.
1/2 cup finely chopped onion
1 package biscuits. I use the jumbo flaky kind, but use what you like or make your own from scratch. Whatevs...



Procedure:


In a deep walled skillet or large saucepan over medium heat, add your sausage and onions. Cook until the sausage is cooked and the onions have softened.


After the sausage and onion mixture is cooked, add your flour and stir to incorporate. Cook for a few minutes to cook the flour taste out.


Add your milk and STIR CONSTANTLY. Stir all over the pan, the sides, and keep stirring at all times. Not real hard, but keep the gravy moving.


Continue stirring over medium heat until the gravy begins to behave like it wants to boil. Continue cooking and reduce the heat. Gravy will ONLY thicken to it's final state once it has come to a boil. Not a hard boil because you don't want to risk curdling the milk, but it must come up to temperature to thicken and to cook the last of the flour taste out otherwise it will taste like glue.


Cook your biscuits according to package directions, then split open, spoon gravy over them, season to your liking with salt and pepper, and enjoy!

Notes:

If your gravy seems too thin after it has come to a boil, you can either:

1. Continue cooking to drive off the moisture to hopefully thicken it up

2. Make a small batch of slurry with flour and milk and drizzle a small amount into the gravy and continue to cook until it has thickened to your liking.

Similarly, if your gravy gets too tight before it comes to a boil, add a few TBSP milk at a time until it gets to the right consistency.

Variations on a theme:

You can make Bacon gravy, Hamburger gravy, ground pork gravy - all the exact same way.

Final thoughts:

Fat, flour, milk comprise a basic white sauce. The basic white sauce is one of those considered a "mother sauce" and you can take that white sauce any number of different directions. Add cheese to make a creamy cheese sauce for homemade Mac-n-cheese. Add salt, pepper, a dash of nutmeg and a type of white, neutral cheese to make a Beschamel sauce. Take your white sauce and add chopped dried beef to make creamed chipped beef. Add peas and new potatoes to the cream sauce to make creamed peas and potatoes. The list goes on and on. If you can master a mother sauce, a whole 'nother level of cooking opens up to you.
 
Feb 7, 2015
22,418
407
0
#2
Thank you... thank you... THANK YOU. This is my favorite food!
 
L

Lost_sheep

Guest
#3
You're very welcome. This has to be one of my personal favorites as well.
 
Feb 7, 2015
22,418
407
0
#4
The only place in this entire city that makes Biscuits & Gravy any where close to right is Hardee's. But with this, I can experiment some.
 
L

Lost_sheep

Guest
#5
I have no idea where this recipe originated, but I know it is at least 4 maybe 5 generations old. That would put it in the recipe book of my ancestors that were living in Kentucky or southern Missouri.
 
Feb 7, 2015
22,418
407
0
#6
I have no idea where this recipe originated, but I know it is at least 4 maybe 5 generations old. That would put it in the recipe book of my ancestors that were living in Kentucky or southern Missouri.
Most of my relatives are from right in that horizontal geographical belt, so this is probably what I grew up on. (Eastern TN to Western MO.)
 
H

HappyNewYear2016

Guest
#7
Awesome and varied cuisine style! :D
 
L

Lost_sheep

Guest
#8
I have a wide repertoire of recipes. I like good food, so I learn to cook a lot of different things.
 
S

skylove7

Guest
#10
Sigh
I loooove biscuits and gravy!
Do I have to leave this thread? :(

Ok cell on my pillow...
I'm staying in the biscuit n gravy thread all night long here! Lol
Just teasin'
 

Jan7777777

Active member
Oct 19, 2018
220
143
43
#11
This is one I have wanted to publish for a while but never had the where-with-all to have the camera close by or the energy to stage everything to take pictures. That being said, this is another family recipe that has been around for a long, long, long time.

Ingredients:

1 package (1 pound) sausage. We use Jimmy Dean regular, but feel free to use what you like.
1/3 cup (approx. 3 TBSP) all purpose flour
3 cups (24 oz.) cold milk. Feel free to use whatever kind you like, but I drink ONLY whole/vitamin D milk.
1/2 cup finely chopped onion
1 package biscuits. I use the jumbo flaky kind, but use what you like or make your own from scratch. Whatevs...



Procedure:


In a deep walled skillet or large saucepan over medium heat, add your sausage and onions. Cook until the sausage is cooked and the onions have softened.


After the sausage and onion mixture is cooked, add your flour and stir to incorporate. Cook for a few minutes to cook the flour taste out.


Add your milk and STIR CONSTANTLY. Stir all over the pan, the sides, and keep stirring at all times. Not real hard, but keep the gravy moving.


Continue stirring over medium heat until the gravy begins to behave like it wants to boil. Continue cooking and reduce the heat. Gravy will ONLY thicken to it's final state once it has come to a boil. Not a hard boil because you don't want to risk curdling the milk, but it must come up to temperature to thicken and to cook the last of the flour taste out otherwise it will taste like glue.


Cook your biscuits according to package directions, then split open, spoon gravy over them, season to your liking with salt and pepper, and enjoy!

Notes:

If your gravy seems too thin after it has come to a boil, you can either:

1. Continue cooking to drive off the moisture to hopefully thicken it up

2. Make a small batch of slurry with flour and milk and drizzle a small amount into the gravy and continue to cook until it has thickened to your liking.

Similarly, if your gravy gets too tight before it comes to a boil, add a few TBSP milk at a time until it gets to the right consistency.

Variations on a theme:

You can make Bacon gravy, Hamburger gravy, ground pork gravy - all the exact same way.

Final thoughts:

Fat, flour, milk comprise a basic white sauce. The basic white sauce is one of those considered a "mother sauce" and you can take that white sauce any number of different directions. Add cheese to make a creamy cheese sauce for homemade Mac-n-cheese. Add salt, pepper, a dash of nutmeg and a type of white, neutral cheese to make a Beschamel sauce. Take your white sauce and add chopped dried beef to make creamed chipped beef. Add peas and new potatoes to the cream sauce to make creamed peas and potatoes. The list goes on and on. If you can master a mother sauce, a whole 'nother level of cooking opens up to you.
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Kentucky Gravy Jan's style. :)

I found that if you use water ( instead of milk ) the flavor is better.....and if you brown it real brown, but not on high, low...cause it will burn, this is how I do it Kentucky style;

* let bacon grease get hot ( I use coconut oil sometimes, Mazda oil makes a good taste.

* add flour small amounts until it soaks up the grease but not too floury, make it be stir about to stir and it not be flaky, if you get too much flour then add more bacon grease. (or oil, whatever you prefer)

* let the flour/grease mixture get brown, real brown, on low, you may have to turn to medium then turn down to low when it starts getting brown ( no this isn't chocolate gravy, you use cocoa for that)

* when its real brown, pour in water and stir fast, I put a lot of water cause I don't like my gravy thick, salt after its cooked. the taste is really good, cause it browned so much, plus the salt makes it good too, if you put enough to tell its salted.