poll: sausage gravy & biscuits

open your biscuits up and pour some of the gravy over them. .. . you will probably have extra gravy in the bowl . . .you can then use that to dip hunks of sausage or bacon, or pour it over your hashed browns or whatever else you are eating .. . pour some in your coffee if you wish. . . its almost like a condiment!! . . . :blink: :woohoo:

Here in the South it is usually served over the biscuits unless you ask for it on the side.

Biscuits, Gravy, How to Make

Biscuits and gravy is made with a white gravy and with burger, chipped beef or sausage. The gravy is served over biscuits for either breakfast, lunch, or dinner. Make the biscuits from your favorite recipe or with our just-add-water biscuit mix and use the recipe below for the meat and gravy combination.


INGREDIENTS:
1/2 sweet onion, diced
1 lb ground beef
1/2 tsp salt
1/4 tsp ground pepper
2 Tbs all-purpose flour
2 cups milk




PROCEDURE:
1 Sauté the onion and ground beef together in a skillet. Add the salt and pepper. Remove the cooked ground beef and onion and set it aside. Pour all but two to three tablespoons of the fat from the pan.
2 Add the flour to the fat and stir to dissolve. Cook for another minute.
3 Gradually stir in the milk, a little at a time while stirring with a whisk. Continue cooking until the gravy has thickened and is bubbly.
4 Add the meat and onions and serve over biscuits fresh from the oven.


Recipe Type
Biscuits, Breakfast, Brunch

Recipe Source
Source: Prepared Pantry, 2010/03/22

Either way, now I am hungry again....

Well, I guess Texas isn't in the south. :S They serve the gravy in a bowl and the biscuits on a plate. I copied this from a local cafes' menu.

Southern Breakfast 2 eggs with sausage, bacon or ham & 3 hot biscuits with a
large gravy plus a choice of grits, home fries or tomatoes 6.89

Mainegg wrote:

Ha Ha Neil would just roll in the gravy....

:laugh: :laugh: :laugh: That's funny!!

GG

 
Now we have to be PC over this fine dish. :ohmy:

I guess wait to see what the others do first.

Most of the time over biscuits out here. No problem with using a fork or spoon and breaking up the biscuit then into the gravy.

Heck just eat it, it's good stuff.

Really nice when done on the egg. The mini is a perfect size for a CI skillet when doing this cook.

GG

was upcountry in nh last year and someone asked for grits :blink: sure enough they had some hidden for such a special event. everyone, i mean everyone got up to see how they were eaten, even the cook came out to witness the event :laugh: :laugh:

I mix the eggs, biscuits and gravy together.

Ron,

If you ever make it down to Delavan IL on a Saturday morning get the biscuits and gravey at the Harvest Cafe. Hands down the best I ever had. They make thier own sausage. They also put the Biscuit right in the middle of the plate so there is no confusion on how to eat it. :woohoo:

yea but "©2010 Bob Evans Restaurants of Michigan, LLC"
tells me everything I need to know about the legitimacy of their menu as it pertains to southern dishes.

And here's the funny little face-thingy so you know I'm just having a little fun.

:cheer:

But I think we already ruled out Bob Evans as a reliable reference, since they serve their gravy on the side.

Personally, I'll take the biscuits with butter. Honey or jam totally optional, but acceptable. You can keep the gravy, thanks.

You do need to go to Bob Evans and see if they have hand slung chitlins. Better yet, ask for the mountain oysters!

In the south the correct way to eat this would be to pour the gravy (very liberally) over the biscuits. If you have some left over try dipping bacon, sausage, country ham, etc. in the leftover gravy. This and a bowl of good grits made with real lard/or bacon grease and topped with real butter will make a true breakfast of champions. Bob Evans is a midwestern chain thus the reverse order of gravy & biscuits instead of biscuits & gravy.