Biscuits and Gravy
Posted: Tue Jul 08, 2008 8:21 amI made biscuits and gravy again this weekend for everyone at the Fourth of July Teardrop Fun at Carnation, WA. Note that the following recipe has no real fixed portions for the ingredients; you just make as much as you need.
The biscuits are easy - a box of Bisquick (I prefer Jiffy mix, myself). Mix 'em up according to the directions on the box and spoon them or cut them and put them in a DO sprayed with PAM. When baking, most of the heat should be on top. So for a 14" DO, I put about 8 coals on the bottom in a circle, and at least 22 on the top. Let them cook at least 15 minutes before checking them. When they are golden brown, they are done. We made four batches of biscuits for the number of people we were feeding.
The gravy is the hard part. I used 6 pounds of bulk pork sausage for the number of people we were feeding. It was barely enough.
Using a 12" DO with lots of coals underneath, I browned 3 pounds of sausage. When it was done, I used a slotted spoon to remove the sausage and leave the pork fat. If you have lean sausage, you should add more fat or oil to cover the bottom of the DO (I used olive oil). I then slowly added flour to the fat, stirring constantly to eliminate lumps. I kept adding flour until I ended up with a very thick paste and the fat was all absorbed by the flour.
You then cook the paste for just a bit to eliminate the flour taste, then slowly start adding milk to the paste, stirring all the time. The milk will be absorbed into the paste and it will thicken up again. Keep adding milk until you have a mixture you think is the right consistency. Note that this will take a lot of milk. You should have a least a gallon handy for this. Then add just a touch more milk, as the whole mixture will thicken as you cook it. Add the sausage back into the mixture. Salt and pepper to taste and let cook for at least another 5 minutes.
Serve over biscuits, hash browns or whatever else you like in the morning.
Mike
Hayden Lake, ID
The biscuits are easy - a box of Bisquick (I prefer Jiffy mix, myself). Mix 'em up according to the directions on the box and spoon them or cut them and put them in a DO sprayed with PAM. When baking, most of the heat should be on top. So for a 14" DO, I put about 8 coals on the bottom in a circle, and at least 22 on the top. Let them cook at least 15 minutes before checking them. When they are golden brown, they are done. We made four batches of biscuits for the number of people we were feeding.
The gravy is the hard part. I used 6 pounds of bulk pork sausage for the number of people we were feeding. It was barely enough.
Using a 12" DO with lots of coals underneath, I browned 3 pounds of sausage. When it was done, I used a slotted spoon to remove the sausage and leave the pork fat. If you have lean sausage, you should add more fat or oil to cover the bottom of the DO (I used olive oil). I then slowly added flour to the fat, stirring constantly to eliminate lumps. I kept adding flour until I ended up with a very thick paste and the fat was all absorbed by the flour.
You then cook the paste for just a bit to eliminate the flour taste, then slowly start adding milk to the paste, stirring all the time. The milk will be absorbed into the paste and it will thicken up again. Keep adding milk until you have a mixture you think is the right consistency. Note that this will take a lot of milk. You should have a least a gallon handy for this. Then add just a touch more milk, as the whole mixture will thicken as you cook it. Add the sausage back into the mixture. Salt and pepper to taste and let cook for at least another 5 minutes.
Serve over biscuits, hash browns or whatever else you like in the morning.
Mike
Hayden Lake, ID
I make it about the same as you do, except I don't remove the susages. I leave them right in the frying pan with the fats, then I add the flour to make a thick paste and then add the milk. Ummmm yummy.
