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Posted

I’ve been married to my bride for 39 years. We had pretty much a whirlwind romance and folks ask sometimes how did I know she was the one.

We were in bed and she said “if you have the makings I can make some biscuits”. What kind I asked. “Sweet milk or buttermilk?”. That was the moment that pushed me over the edge.

Of course I haven’t had a batch of scratch biscuits in about 35 years. At least from her. I make a jalapeño cheddar batch occassionally. The key is freeze your butter and grate it.

Shitcan those refrigerated biscuits and buy the Pillsbury frozen buttermilk or southern style biscuits. They are far better than the canned ones and don’t have that odd taste.

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Posted
On 1/15/2022 at 10:52 AM, dcbc said:

Made the recipe from the Food Lab cookbook this morning. Did not disappoint.a5ab3b434e3d7a322a21f981c3648b01.jpg

I’m just discovering this guy and feel I need to get this book. Just made these (with eggs, no gravy as I had no sausage on hand) and they were incredibly easy and legit 

 

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Posted
1 hour ago, Murfdogg21 said:

Anyone else ever use bacon grease instead of pork sausage to make your breakfast gravy? A little different but delicious. 

I prefer it over sausage gravy.   Glad you’ve seen the light. 

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Posted
1 hour ago, Murfdogg21 said:

Anyone else ever use bacon grease instead of pork sausage to make your breakfast gravy? A little different but delicious. 

There is a reason that I have a couple of jars of bacon squeezings in my fridge and freezer!

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Posted
On 9/5/2022 at 12:17 PM, Celery Man said:

I’m just discovering this guy and feel I need to get this book. Just made these (with eggs, no gravy as I had no sausage on hand) and they were incredibly easy and legit 

 

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Posted
On 11/14/2020 at 5:17 PM, DalTxHornFan said:

Whipped Pure Lard/Manteca is the correct answer.

 

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I use half unsalted butter and half crisco for the fats. The key to good biscuits is cut your fats into small cubes and put in freezer for 5 minutes so they don’t melt when you work them in to the dry ingredients. And if you don’t have buttermilk you can add a tablespoon of white vinegar per cup of milk

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Posted
On 9/5/2022 at 7:28 PM, Murfdogg21 said:

Anyone else ever use bacon grease instead of pork sausage to make your breakfast gravy? A little different but delicious. 

Not a fan of sausage gravy, much prefer just b&g.

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Posted
On 9/5/2022 at 7:48 PM, DalTxHornFan said:

There is a reason that I have a couple of jars of bacon squeezings in my fridge and freezer!

This gave me pause. I have been married a looong time and we have always had a Folgers can of bacon drippings in the fridge. It gets topped off and refreshed constantly. I'm pretty certain that the lower half of that can is over 20 years old. We need to do a can cleanse and start over, I suppose, but it hasn't killed us yet.

Posted
On 11/14/2021 at 2:58 PM, next2naus said:

I'm going to experiment this week with Beyond Meat Breakfast Sausage to make Biscuits and Gravy. I know, I know, I know. I hav to find some alternatives that are lower in cholesterol and fat than the way it should be made. 

Hopefully, you haven't had a heart attack from all the saturated fat in Beyond meat. It's worse than actual beef from a heart health perspective. For an excellent breakfast sausage substitute, Costco sells chicken breakfast sausage links with just 1 gram of saturated fat per serving.  It is indistinguishable from pork sausage. So much so, that I worry the nutrition guidelines are a complete lie.  They're in a yellow and white bag in the frozen section. 

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Posted
6 hours ago, CooterBrown said:

Hopefully, you haven't had a heart attack from all the saturated fat in Beyond meat. It's worse than actual beef from a heart health perspective. For an excellent breakfast sausage substitute, Costco sells chicken breakfast sausage links with just 1 gram of saturated fat per serving.  It is indistinguishable from pork sausage. So much so, that I worry the nutrition guidelines are a complete lie.  They're in a yellow and white bag in the frozen section. 

the taste and consistency were terrible on the Beyond product

Posted
On 11/8/2022 at 7:51 AM, CooterBrown said:

Hopefully, you haven't had a heart attack from all the saturated fat in Beyond meat. It's worse than actual beef from a heart health perspective. For an excellent breakfast sausage substitute, Costco sells chicken breakfast sausage links with just 1 gram of saturated fat per serving.  It is indistinguishable from pork sausage. So much so, that I worry the nutrition guidelines are a complete lie.  They're in a yellow and white bag in the frozen section. 

+1; it really is damn tasty.

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Posted

Made some buttermilk biscuits this morning. Used lard instead of butter, best biscuits I’ve ever made. Wasn’t sure on how they would turn out so I only made a half batch, wished I would of made a whole batch. Put some apple butter on em and they were great, plain biscuit with a pat of butter is still the best biscuit.

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Posted
On 11/16/2020 at 12:07 PM, cam4mav said:

 

 

Ingredients:

For every 3 biscuits:

1 cup (5 oz.; 150g) all purpose or soft wheat flour

1.5 teaspoons (about 5g) baking powder 1/4 teaspoon (about 3g) kosher salt (if using table salt, that’s 1/8th teaspoon)

5 ounces (about 2/3rds of a cup) heavy cream

 

For the sausage gravy:

4 ounces (120g) breakfast sausage (plus a little butter or oil if it’s too lean)

1 tablespoon flour

1 cup heavy cream (milk will also work) Freshly ground black pepper and salt

 

1. Preheat an oven to 425F. Combine the flour, baking powder, and salt in a bowl. Add the heavy cream and mix into a shaggy dough. Do not knead it. Dump it onto a floured work surface and form it into a rough log about 3 inches wide and 9 inches long. Cut it into three biscuits with a sharp knife. Transfer to a baking sheet and bake until golden brown, about 15 minutes. (You can brush them with heavy cream or melted butter before baking for darker and more even browning, if you wish.) 2. Meanwhile make the gravy: cook the sausage in a medium skillet over medium-high heat, breaking it up with a wooden spoon until it’s not longer pink. If the pan is very dry, add a couple teaspoons of oil or butter to moisten it. Add 1 tablespoon of flour and stir to incorporate. Whisk in the heavy cream or milk. Bring to a simmer while stirring frequently and adjust the consistency with more heavy cream or milk if it’s too thick. Season aggressively with black pepper and salt. 3. When the biscuits are done, transfer to a plate and smother with the sausage gravy. Serve.

 

haven't tried it yet but biscuits seem easy AF to make. 

Easy Peasy.  Made 'em twice now.  Once as directed by recipe and once by quartering a piece of sausage, a little onion bits and some shredded cheese and making a pig in a blanket.  Good both times.

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