Biscuits and Gravy-Sausage or Bacon?
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ParadiseWaits
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I must confess, I'm just OK at baking scratch biscuits, and terrible at making country gravy. I need to up my breakfast game for a new gig, and was wondering if any zoners are good at baking biscuits and making country gravy that are willing to offer some pointers. My goal is flaky, tender biscuits with country gravy that doesn't taste like greasy Elmer's Glue. WRT the gravy. What's tastier, red eye or country (white)?
When making country (white) gravy, which do you like best, sausage, or bacon?
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Top of Page Bottom of Page PermalinkFull Name: Tim
We had a cafe breakfast place
We had a cafe breakfast place called American Cafe around the corner from my house. Owner was going to close when the cook and a waitress bought it. They brought in his brother to help cook and 3 sisters to help the waitress. They are all Mexican and changed the name to Zacks Cafe.
The place is off the hook good, the family works like I have never seen before. Hardest working crew EVER. They make a county biscuit and gravy to make your socks go up and down.
Love the new place.
Top of Page Bottom of Page PermalinkFull Name: jonaspond
Admittedly I suck at baking.
Admittedly I suck at baking. I'm too much of a douche to make sure that I measure everything correctly and the product is always hit and miss.
IMO country gravy with sausage is the best. I'm no bacon hater but always remember that it takes over the flavor of any dish. Start with sauteed onions, I use butter, and garlic. Once the onions start to cook down I throw in my dry spices -- salt, pepper, mexi oregano, paprika, parsley, onion and garlic powder. Add crumbled sausage, I mix hot and sweet, and cook through. Add milk, reduce a bit and then add heavy cream. Don't cook down too much as it'll get too pasty.
Put a roasted poblano on top of the biscuit and a squirt of siracha/ketchup on top of the gravy.
Top of Page Bottom of Page PermalinkFull Name: ParadiseWaits
I've never added onions
I've never added onions before, sounds like a step in the right direction for more flavorful gravy. The people I'm working for are very weird about spice, they're even timid about black pepper. In my opinion so long as the food isn't burning hot or over-seasoned, why not? Thankies!
Top of Page Bottom of Page PermalinkFull Name: Lord Kalvert
Biscuits & Gravy
Biscuits & Gravy
rates up there with one of the most disgusting combos ever
Top of Page Bottom of Page PermalinkFull Name: ParadiseWaits
They make a county biscuit
They make a county biscuit and gravy to make your socks go up and down.
Sounds awesome!
Top of Page Bottom of Page PermalinkFull Name: ParadiseWaits
rates up there with one of
rates up there with one of the most disgusting combos ever
Nothing is more disgusting than Miracle Whip and anything. VOM
Top of Page Bottom of Page PermalinkFull Name: ParadiseWaits
rates up there with one of
Oops dbl
Top of Page Bottom of Page PermalinkFull Name: jonaspond
Bland food sucks. Too hot or
Bland food sucks. Too hot or too salty is no good but all dished need to be properly spiced. Would they be more excepting of fresh herbs etc?
Klondike -- what's in your top 3 disgusting combos?
Top of Page Bottom of Page PermalinkFull Name: |-|/-\|_|_
My grandmother (Ruby, from
My grandmother Ruby, from Tennessee, would get up pre dawn pretty much every day and make incredible breakfasts. Of course biscuits from scratch and country gravy with sausage (not bacon) drippings (though there would be bacon along with sausage, grits and eggs on the table).
Red-eye gravy was made with ham drippings and served over country ham (no bacon or sausage on the table).
I've been meaning to get those recipes from my mom... I'll post 'em if I get around to it.
Top of Page Bottom of Page PermalinkFull Name: ParadiseWaits
They're cool with fresh herbs
They're cool with fresh herbs now - when I started there all they had were costco boxes of dried ground herbs, but they're very anti-garlic, peppers (even if they're sweet), any spice with color to it. They have a lot of guests, most of whom I think would appreciate more flavor.
Top of Page Bottom of Page PermalinkFull Name: Lord Kalvert
Jonas - I'll have to mull
Jonas - I'll have to mull over the other two.
Watched and old buddy of mine gobble down B & G for breakfast on new years day once after a gig in Wyoming.
I swore to god I'd never have breakfast with him again.
HUALP !
Top of Page Bottom of Page PermalinkFull Name: jazfish
Just do not over do the white
Just do not over do the white country gravy with spices . Cold water paste, dripping, dab of salt, peppercorn.
Proven time and again.
Top of Page Bottom of Page PermalinkFull Name: Alias
I like red eye gravy but it's
I like red eye gravy but it's more of a thing with eggs, ham, and grits, not biscuits. Sausage goes with biscuit gravy (Not a fan of white gravy myself). If I had to cook without black pepper it would be like having a hand cut off.
Top of Page Bottom of Page PermalinkFull Name: troubador
Sausage all the way- the only
Sausage all the way- the only tip I've got. ;)
Top of Page Bottom of Page PermalinkFull Name: pumpkin lurker
Biscuits and sausage gravy
Biscuits and sausage gravy for the win! And I agree easy with the spices