Does anyone have a biscuits and gravy recipe they would be willing to share? My dh LOVES them and I would like to surprise him when he gets home by actually knowing how to make it. Thank you! :)

Go to Hardee's :lol


I dont have a biscuit recipe *I buy frozen ones, as mine take on the appearance of hockey pucks* but I do have a gravy recipe that is awesome if you want it!

I buy the frozen sausage gravy (I don't like biscuits & gravy, but my husband does)

MW5M, I would really appreciate it if you don't mind sharing! I will buy premade biscuits, I'm not brave enough to try to make homemade, lol.

I make my gravey from scratch, but I buy the frozen bagged biscuts... When I make homemade, they are like rocks.

MMMMM Gravy!!! I want some biscuits and Gravy right about now! mmm I love southern food!

Frozen gravy? I have never heard of that. And I have never thought of frozen biscuts either. I use canned biscuts. But it sounds like a great idea if I can find the frozen gravy.....My df isn't picky at all. He will eat anything!

Okies I can help here. Seems like I have been making biscuits and gravy for a hundred years.

Biscuits, now you can make plain or you can make buttermilk. I will tell ya both and will give ya alternates.

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup of either butter, crisco, or lard, Butter must be cold
1 cup buttermilk or milk either one

Now this part, just bare with me, there is no written recipe, this is just how I have done it for ever and it works. First please note, DO NOT overwork your dough it leads to tough biscuits. You may have to do these several times before ya get the hang of them. But here goes. Take your flour and mix in the salt, soda and baking powder. Now you want to cut in the butter, crisco or lard. Traditionally in the south we used lard, I now use butter, it must be real butter not margarine. Use a fork or if you have a food processor, it only takes about 3 pulses to do, just make sure butter is cold. You want it to look like it has small pieces of butter in it about the texture of coarse cornmeal.
Add the milk or buttermilk and stir with a spoon till well mixed or pulse in food processor till it comes together. Now pour this out on heavily floured surface and dust top with flour, the dough should be fairly moist, now work a bit of the flour in so it is not quite as wet. Pat it out, don't roll, to about 1/2 inch thick. Dampen your biscuit cutter and dip in flour, and cut biscuits. Another no no, is when cutting, people tend to ant to twist that cutter and that can toughen biscuits too, so just pushdown hard and give a little jiggle. Place these ina lightly greased pan. I like to lightly grease the tops, I might dip a brush in the bacon grease or simply spray with oil. bake at 350 about 10-12 minutes. This makes 8-10 biscuits depending on cutter size. No cutetr, well just cut both ends out of a corn can and wash and voila a cutter.


Gravy

easy formula and perfect every time.

5 tablespoons grease/oil etc
4 tablespoons flour
2 cups milk
1 teaspoon salt
pepper to taste

Tip, keep your milk cold till ready to start. Before I even start the breakfast, I measure out the flour and set aside, measure the milk, and I like to put the salt and pepper in the milk and stir till dissolved.

Now after you have cooked your meat, I really do not suggest using fresh oil, the grease is what gives great flavor. Anyway after cooking meat, remove all but 5 tablespoons. In skillet over medium heat and stirring continuously. Add flour, it is important to cook that flour so it gets rid of the raw flour taste. Now the longer you cook it the darker it gets and the more flavor it develops, but I suggest at the minimum 1 minute. Now stirring quickly pour all milk in at once and continue to stir, kick heat up to med high to high and stirring continuously bring gravy to a bubble. Please note flour, cornstarch or anything else does not develop it's full thickening till it comes to the bubble. Now if you want the sausage gravy with the chunks of sausage in it, what we called southern SOS, crumble your sausage and fry it first, remove and proceed, and add that sausage back right before you add the milk.

Nothing is better than fried chicken, mashed potatoes, with gravy made from the chicken drippings. Or chicken fried steak, yum.

Now for an extra gravy recipe. I know, I know it sounds ewwww but I promise if ya try it once, you will love it and your kids will beg for it. It was a tradition in our Southern home and still is and the kids would beg Mamaw to make it.

Chocolate Gravy

1 cup sugar
3 tablespoons to 1/3 cup cocoa
4 tablespoons flour
1/4 teaspoon salt
2 cups milk
1/4 cup butter
1/2 teaspoon vanilla

In a skillet before turning on the heat, put in the sugar, flour, cocoa, salt. Now stir this up well and it will prevent lumps, pour in the milk and float that butter in there, stir this up and turn the heat on medium to medium high. Stir continuously until it comes to a bubble, remove from heat and stir in vanilla. This is served over buttered biscuits and it is 'licious. It is so good it'll make ya sass your mama.

Yummy! :hungry I tried making bisquits for the first time like two months ago and they came out super yummy!

My gravy is super simple and super yummy.

Brown a roll of jimmy dean sage sausage (regular is okay too but sage is the best). Once it's nicely browned, throw some flour in there (how much you add depends on how much gravy you'd like to make and how thick you'd like it to be but I normally add at least a couple tablespoons worth). Coat the sausage with the flour and brown for another minute or two to let the flour soak up the sausage grease. Start gradually adding milk and stirring over medium heat. I'd say add around 3 cups of milk or so (again, this depends on how much flour you use and how thick you like the gravy), add TONS of fresh cracked black pepper and a few good dashes of salt. Keep stirring while you wait for it to come to a simmer. Let simmer on a low simmer for around 2-3 minutes, then turn down to low.

That's it!!!

I make it every weekend and it only takes less than 20 minutes to make. It freezes WONDERFULLY! So, you can make a huge batch, put the rest in individual containers, then all you gotta do it heat it up over the stove top (you'll need to nuke it for a minute to get it slightly unfrozen, then add a little bit of milk to it while heating on the stove top). And WAHLAH!