Biscuits

[wildcatadam6]

I don't eat biscuits much anymore, but when I did, butter/honey/peanut butter mix was a great topping.

 

[ekywildcat_rivals26726]

I think the Grands and the frozen biscuits in a bag are pretty good. I know I'm in the minority, but I don't like gravy at all. Give me some scrambled eggs, sausage, and some fried potatoes or hash browns and I'm good to go. In the summer, I like fresh sliced tomatoes with breakfast also.

Strawberry or grape jelly are my favorites. We eat a lot of the fried apples in a can, they're pretty good if you add a little sugar and cinnamon. I don't know how you guys eat your sorghum, but try frying it in a skillet and when it starts boiling, add a pinch of baking soda, makes it foam up, delicious to dip your biscuit in.

 

[neilborders]

Tried turkey sausage for the first time this morning. Pretty terrible IMO. So I ended up having biscuits with jelly.

 

[rmattox]

Biscuits are good, but I prefer cornbread. Cracker Barrell has some of the best cornbread anywhere...just short of my grandmother's. When I order breakfast I always ask for it instead of biscuits. Mix the gravy in the runny egg yolk and dip the cornbread in it..... another stomach orgasm.

As for sorghum...a family in my county makes it. We buy a quart a year. Warm it up and put it on your fried cornbread.....

 

[80 Proof]

1) Sausage Gravy
2) Mom's strawberry jam
3) sausage or country ham with a bit of mustard
4) butter and honey
5) sorghum and butter

 

[Kooky Kats]

Originally posted by wildcatwelder:

Originally posted by Kooky Kats:
If someone has a soup-to-nuts homemade/down home recipe for authentic sausage gravy & biscuits - it would be appreciated.

Sausage gravy, whipped butter, Sorghum, Brown Co Indiana apple butter, soft-boiled eggs, stewed blueberries over a split biscuit.... Hiyo.

This is how my grandmother, and my mother made/make it: as someone else said, start with bacon grease. Fry up some sausage and use some of that grease as well. Allow it to get hot, then add your flour. Stir constantly, adding salt and pepper to taste. (Won't need a lot).

Let your grease & flour mixture to thicken and ALMOST burn, this is the key to top notch gravy I've learned. Then, crumble a half, or a whole cooked sausage patty into the mixture. Now you're ready to add your milk. (I never use water, btw) Slowly add the milk and stir constantly while allowing this to come to a full boil. Once it begins boiling, reduce the temp to low and allow it to simmer and thicken. Just as it begins to thicken remove from heat. Done.

^will try❗️Sounds dope!

 

[KyFaninNC]

Originally posted by wildcatwelder:

Originally posted by Kooky Kats:
If someone has a soup-to-nuts homemade/down home recipe for authentic sausage gravy & biscuits - it would be appreciated.

Sausage gravy, whipped butter, Sorghum, Brown Co Indiana apple butter, soft-boiled eggs, stewed blueberries over a split biscuit.... Hiyo.

This is how my grandmother, and my mother made/make it: as someone else said, start with bacon grease. Fry up some sausage and use some of that grease as well. Allow it to get hot, then add your flour. Stir constantly, adding salt and pepper to taste. (Won't need a lot).

Let your grease & flour mixture to thicken and ALMOST burn, this is the key to top notch gravy I've learned. Then, crumble a half, or a whole cooked sausage patty into the mixture. Now you're ready to add your milk. (I never use water, btw) Slowly add the milk and stir constantly while allowing this to come to a full boil. Once it begins boiling, reduce the temp to low and allow it to simmer and thicken. Just as it begins to thicken remove from heat. Done.

^^ This

 

[rmattox]

Use a wisk(?) when stirring in the milk. Stir the crap out of it and you won't have lumps. Add the sausage after the gravy has thickened.

For a little kick, add a pinch of cayenne pepper.

 

[ThePhoenix_rivals211191]

For biscuits google "angel biscuits". Love em. They have yeast in them so they have a similar type texture and flavor to a yeast roll. Kind of like if a biscuit and a yeast roll had a love child. Super buttery and fluffy.

For gravy, use condensed/evaporated milk from the can. I think it makes the best textured gravy. Mom and granny both used it, and you can always have it available in case you're out of milk. Because it's condensed you add equal parts water back to it to make milk. But I'll sometimes keep my ratio of about 2/3 milk, 1/3 water, if I want a richer, creamier gravy.

As for bacon, order some from Benton's out of Murfreesboro, TN. Trust me. It's expensive, but worth every penny. Words dont' even do it justice.

 

[UKGrad93]

1. Country ham
2. Steak

 

[MegaBlue05]

1. Sausage/sawmill gravy
2. Apple butter
3. Red Eye gravy
4. Chocolate gray
5. Plain