[Boards: 3 / a / aco / adv / an / asp / b / bant / biz / c / can / cgl / ck / cm / co / cock / d / diy / e / fa / fap / fit / fitlit / g / gd / gif / h / hc / his / hm / hr / i / ic / int / jp / k / lgbt / lit / m / mlp / mlpol / mo / mtv / mu / n / news / o / out / outsoc / p / po / pol / qa / qst / r / r9k / s / s4s / sci / soc / sp / spa / t / tg / toy / trash / trv / tv / u / v / vg / vint / vip / vp / vr / w / wg / wsg / wsr / x / y ] [Search | | Home]

/BnG/

This is a blue board which means that it's for everybody (Safe For Work content only). If you see any adult content, please report it.

Thread replies: 150
Thread images: 20

If you love Biscuits and Gravy you must post ITT
>>
k
>>
>>7121987
Thank you for your service senpai
>>
God's cum desy
>>
>>7121986

Only if it is sausage gravy, none of that flavorless runny shit.
>>
>>7122022
If it isnt sausage gravy, it isnt Biscuits and Gravy.
>>
File: drop biscuits.jpg (252KB, 1500x1125px) Image search: [iqdb] [SauceNao] [Google]
drop biscuits.jpg
252KB, 1500x1125px
love it.

but i haven't learned how to make really good biscuits. i just make shitty drop biscuit would of bisquick.

it's good. but not as good as those tender and flaky biscuits you see pros make.
>>
GO CHIEFS!
>>
Biscuits are too much work to make, I just use shitty frozen biscuits and pepper the fuck out of my sausage gravy.
>>
>>7121986
Damn why must you /c/ocks keep posting this every time it makes me want some.
>>
Just had them, so postin'
>>
As a foreigner, can you guys explain the appeal of biscuits to me, I understand the gravy if its a sausage/onion gravy?
>>
>Biscuits
>Posts Scones
>Gravy
>Posts semen
>>
I did it
>>
File: image.jpg (30KB, 378x293px) Image search: [iqdb] [SauceNao] [Google]
image.jpg
30KB, 378x293px
>mfw scones and béchamel
>>
>>7121986
Britbong biscuit mong, reporting in.
>>
>>7121986
I made my own buttermilk biscuits and gravy last weekend for the first time. (I've only had them in restaurants because I'm from new England.)

Fuck. Yes. I'm making them till I die.
>>
that's not cream chipped beef over toast.
>>
>>7122142
I guess you could do onions.

"Sausage gravy is a traditional Southern breakfast dish in the United States.[1] After loose pork sausage is cooked in a pan and removed, a roux is formed by browning flour in the residual fat. Milk and seasonings, such as salt and pepper, are added to create a moderately thick gravy, to which the cooked sausage is added."

https://en.wikipedia.org/wiki/Sausage_gravy

So mostly, it's really about having as they say "moderately thick gravy". The salt is something you just sort of have, but in my experience the pepper is really doing the seasoning work, more. You want it a bit peppery at least.

You often have a fairly similar sort of gravy for country fried steak, too, and both are delicious.
>>
File: fbfood5 - Copy.jpg (102KB, 960x720px) Image search: [iqdb] [SauceNao] [Google]
fbfood5 - Copy.jpg
102KB, 960x720px
>>
I love how much "biscuits and gravy" often freaks out brits because their biscuit is a sweet scone.
>>
>>7122325
Shit on a shingle.
>>
>>7122598
Brits are wicked annoying with their pretend relevance.
>>
File: o.jpg (128KB, 1000x750px) Image search: [iqdb] [SauceNao] [Google]
o.jpg
128KB, 1000x750px
Breakfast of high test alphas
>>
>>7122751
>high test alphas
>a bunch of estrogen laden carbs
>>
Biscuits and gravy make the world go round
>>
Making this while waiting for Sunday Night Football.
>>
>>
>making biscuits and gravy
>put biscuits in oven and sit to wait
>wonder what's on /ck/

It's like pottery. Here's my post.
>>
>>7121986
ok.
>>
Sawmill or Red Eye Gravy /ck/?

I prefer red eye myself
>>
>>7122910
Thanks for sharing!
>>
>>7121986
looks like some exceptional g&b.
>>
>>7121986
I usually get them at greasy spoon diners when I'm traveling in the rural south but it doesn't taste as good when I make it :(
>>
File: image.png (353KB, 576x432px) Image search: [iqdb] [SauceNao] [Google]
image.png
353KB, 576x432px
i love it when it costs $2
>>
>mfw americans call scones "biscuits"
>mfw americans call white sauce "gravy"
>>
good stuff.
>>
Biscuits are love, gravy is life.
>>
>>7122031
>>7122066

I have the recipe for you..

http://www.youtube.com/watch?v=C0-CiCiFOCw
>>
>>7123185

Its made with the fat in the sausage, so it is a gravy..
>>
>>7123231
>>7123185
Also biscuits are usually made using buttermilk resulting in a different texture than a scone
>>
I can't be the only one who loves Dairy Queen's gravy. Especially when it comes along side a chicken strip basket.
>>
>be at work last week
>girls from next office come over with a styrofoam to-go tray
>anon we ordered some breakfast but we got too much! Do you want some?
>sure
>open the styrofoam tray
>its an enormous pile of biscuits and gravy
>yes, fucks yes
>>
>>7123271
>I can't be the only one who loves Dairy Queen's gravy

no.. no you're not
>>
As far as fast food gravy goes, Hardee's has the best. Waffle House next.

Nothing beats homemade, though.
>>
>want biscuits and gravy from local diner
>have been done wrong before by bland gravy
>ask to sample gravy
>waitress brings out small saucer with 2 tasting spoons
>bless her heart
>>
>>7123195
Make up a bunch and freeze them.
>>
File: 20151121_124551.jpg (2MB, 4128x2322px) Image search: [iqdb] [SauceNao] [Google]
20151121_124551.jpg
2MB, 4128x2322px
This is my homemade buttermilk biscuits and gravy. It was delicious.
>>
File: biscuitsandgravy.jpg (149KB, 500x500px) Image search: [iqdb] [SauceNao] [Google]
biscuitsandgravy.jpg
149KB, 500x500px
>>
>>7123996
Mmmmm
This fucking thread is making me hungry.

I use biscuits and gravy as a test to see whether a restaurant is good or not.
Its a simple order, but easy to fuck up if you use too much or to little seasoning.
If its delicious, then I know the kitchen in back knows thier shit.
>>
>>7122762
>He's not bulking for winter
>>
File: mmm.jpg (73KB, 720x960px) Image search: [iqdb] [SauceNao] [Google]
mmm.jpg
73KB, 720x960px
>>7123996
big pan of homemade gravy ftw

i usually keep my chunks larger bc i like the texture
>>
>buns n' snot
>>
tfw bag and bwl up left over bng from breakfast from work and always forget it
>>
>cakes and semen
>>
>>7123662
Not all scones have sugar in'em, silly.

>>7122031
In a bowl, mix a cup of AP flour with about a tsp of instant yeast or baking powder and a bit of salt. I prefer yeast because baking powder leaves a taste I don't enjoy as much.
Cut in 3-4tbsp of ice cold lard (I prefer lard, but you can use butter or shortening if you'd like) until the consistency of wet sand.
Add just enough water to make a dough, then roll out, cut and bake.
That's it.

This makes only 4-5 biscuits, though.
>>
>>7122039
Although I agree with you, >>>/sp/

Also B&G is Transcended Tier.
>>
>>7121986
>If you love Biscuits and Gravy you must post ITT

Who doesn't like biscuits and gravy???
>>
>>7124523
It'samystery.jpg

they're not allowed to post ITT
>>
>>7124523
I love them more than you, sissy boy
>>
>>7124187
Nice.
>>
>>7121986
G&B is to me like what tendies are to an autist. I save up my wagekek shekles for biscuits and gravy
>>
>>7123195
have you made this yourself?
seems kinda dry, but that's just looking at the video

For the sake of time (and lack of talent), I always just use these. I don't care about it being flaky, I just love how theres little bits of butter in the biscuit that melt to deliciousness
>>
>>7121986
Fucking delicious

But only in that small window before it becomes cold. That's the problem with ordering it as a side, it becomes a race between what you ordered and the biscuit with gravy getting cold.
>>
>>7124528
They are allowed, but if you love BnG you MUST post ITT
>>
>>7122024
Fuckin right.

Also posting ITT to declare my undying love for based biscuits n gravy
>>
>>7121986
I get biscuits n gravy every morning at the gas station.
>>
I never understood why every fast food meal in america came with a biscuit/scone. Why would you want more pointless carbs.
>>
Homemade gravy and biscuits are the absolute tits. Can't stand canned biscuits or gravy. If you love gravy and biscuits though might I recommend tomato gravy and biscuits. I actually like it better than traditional sausage gravy now.
>>
Biscuits and Gravy in da house!

Can we get some Country Fried Steak and some Eggs up in here too?
>>
>>7125158
That's pretty hardcore.

I bet you have unnatural immunities to Ebola.
>>
>>7125530
Not that Anon, but up here in the norff, there are these... gas-station-like things. I don't know the exact term as I don't speak English natively, I just live in the US, but they're like gas stations with diners attached and showering facilities for truckers rented by the minute. I don't know if that's what Anon was getting at, but these gas-station-like things generally have southern food and Pennsylvania Dutch food almost exclusively. Of the three I've actually eaten at, all of them had delicious, delicious B&G.
Why are trucker diners so based, Amerifriends?
>>
>>7125170

Because they are delicious.
>>
>>7125569
I'm not that anon either, but I've had biscuits filled with sausage and gravy from gas stations. They aren't great by any means, but I'd still take them over half of the McDonald's breakfast menu.
>>
>>7125592
That sounds odd. Like a Hot Pocket™ sort of thing, you mean? I once bought an 80¢ sausage-gravy-stuffed pot pie. It wasn't very good, either.
>>
Why eat scones for breakfast or dinner?
>>
>>7124187
I'm the guy you replied to and fuck yah. I can't wait to make it again. I liked my sausage crumbled because it felt like you got more in every bite
>>
>>7125601
Scones are sweet and denser than biscuits.
>>
Stuff I learned from my father
biscuits & gravy
cream chipped beef
creamed hard boiled eggs
Thnx Da
>>
>>7125609
see >>7124452
>not all scones have sugar

I'd be surprised if mustard-and-bacon scones had any significant amount of sugar added cuz th'ain't sweet.
>>
>>7125626
The texture is still different.
>>
>>7125600
It's kind of like a hot pocket. Only round, and more fluffy.
>>
>>7125623
creamed hard-boiled eggs?

I have something new to try.
>>
>>7125630
Not necessarily.
Just as biscuits can vary significantly region to region (for example, my ex' family's from NC and those biscuits were just about identical to what I know of as scones IE crumbly, made with buttermilk, soda-leavened and slightly sweet) so, too, can scones.

Irish and Cornish/Devonshire scones are the closest to those biscuits made with a biscuit cutter. Irish ones are identical, which makes some sense, really, while Cornish ones are admittedly a little sweet.

All I'm trying to get across is that with the kajillion regional varieties of scones and biscuits available on each side of the pond, there's gotta be more than a few that have considerable overlap.

Still, you'd be right in saying that scones are generally sweetened while southern biscuits generally aren't.
>>
>>7124922
Yes, yes. I did in fact. It was a year or so ago, and I posted my results on youtube.

They aren't dry at all.

http://www.youtube.com/watch?v=_C51cjnk0ug
>>
>>7124171
LEL
>>
File: smells like victory.jpg (125KB, 1280x633px) Image search: [iqdb] [SauceNao] [Google]
smells like victory.jpg
125KB, 1280x633px
>>7122598
>I love how much "biscuits and gravy" often freaks out brits because their biscuit is a sweet scone.


Britbongs will never enjoy the experience of getting throw out of the bar at 2:00am and going to Rams Horn for some biscuits & gravy, then sitting back and watching two sassy fat Black women a couple of booths over get into a hair-pulling slap fight until the manager finally throws them out, whereupon they continue the fight out in the parking lot until the cops come and arrest them both.

Good times.
>>
mmmmmmmmmmmmmmmm
>>
Easily my favorite breakfast.
>>
>>7121986
Literally reddit the breakfast.

The only thing more meme than biscuits and gravy is bacon and nigger QBs in the NFL.
>>
I want to make this but it looks like a pain in the ass.

The only diners in the area make shit Biscuits and Gravy. I doubt they even make their own gravy, it's probably from a can or they cumble sausage in the some powdered gravy mix.
>>
>>7121986
only if it's got sausage in it
plain white gravy is a waste of fucking time
>>
>>7126208
fuck you, the panthers are undefeated
>>
Went to Cracker Barrel the other day and got Chicken Fried Steak. Gravy was shit, chicken was shit, grits were shit, cheesy hash was shit. Only things that were good were toast and eggs, the two things which require no fucking ingredients beside the actual food.
>>
>>7126698
Cracker Barrel is a meme restaurant
>>
>>7126702
>He isn't white, therefor can never understand the awesomeness od Cracker Barrel

It's the only thing we've got that you can never ruin, dindu's.
>>
Can you use Italian sausage?
>>
>>7121986
I ducking love Bs and Gs
>>
A local diner has a southern benedict thats a biscuit split in half with country fried steak, a poached egg and sausage gravy stacked on each half, served with grits, homefries, or hashbrowns. Costs like 8 bucks. Shit is so cash
>>
>>7126686
It seems a bit much at first, but once you get the two parts down, you'll wonder why you went so long without it.
>>
>>7125623
>>7125652
I think maybe he means deviled eggs? Not sure, never heard of creamed hard boiled eggs.

>>7127453
I've done it and it is probably sacrilege because it is 'Italian', but it makes a pretty good sausage and gravy. If you use a traditional recipe and substitute Italian sausage it will be a bit spicy just from the pepper in 'normal' sausage gravy combined with the Italian seasonings. I think it is pretty good though.
>>
>>7126686
>>7127932

B&G takes less time than some other breakfast options if you prep it ahead of time. Biscuits are great to have on hand for a variety of dishes so I will often have some frozen or 'fresh' within the past few days in the fridge so they keep longer. As long as they are in an air tight container they won't dry out and turn in to hockey pucks. It isn't the same as making them that morning but it is darn close and with a lot less work.

Then, just make the gravy... brown sausage, remove, roux, milk, season, reduce. It shouldn't take more than 15 minutes to make sausage gravy once you have 'figured it out'. There are some pretty good 'southern style' frozen biscuits available too if using flour is too daunting at first. Gravy is literally one of the easiest things to make if you don't 'break' the roux. If you make it too thick, add liquid. If it is too thin, let it reduce. It is almost impossible to fuck up if you have cooked before.
>>
>>7125569
The name you are looking for is truck stop.
>>
>>7127932
I am from Italy and dated an American southern nigress (a fit one who rocked a bald head, not one of those disgustingly obese nigresses). We often dreamt up ways to blend our two culinary backgrounds. One was similar to what you describe, but we used tomato juice in place of milk and served it atop toasted panuozzo or other bake-at-home types of Italian bread rather than biscuits.

We also came up with biscuits and Americarbonara, using American breakfast sausage, grated dry cheddar and clarified butter in place of bacon/guanciale/pancetta, parmigiano and olive oil, but keeping the technique otherwise idential.

It was fun while it lasted.
>>
>>7127949
Meant to respond to:
>>7127904
>>
>>7127952
That sounds really good. Have you tried adding cream to the tomato/sausage sauce? In that way it would be more savory like a milk gravy but still acidic like an Italian dish. I have never heard them called anything besides 'tomato cream sauce' but they are typically served with spaghetti or rigatoni and fresh basil. You could literally serve it over unsweetened biscuits, pasta, toast, or really any carb and it would still be just as delicious as the last.

Now I want to go try to make that...
>>
>>7127932
Nope, hard boiled google it.
>>
>>7127976

I just did and I think I creamed my pantaloons. Hnngk
>>
>>7121986
Wait what is biscuits? And the gravy is just like roast gravy?
>>
>>7127967
Thank you.
And no: it doesn't sound like something I would do, really. Doesn't sound bad, though, just the idea of tomatoes and milk/cream seems off to me, likely because it's not done in my part of Italy at all.

Just like more typical B&G, ours was made with a roux.

The ex did tell me that there's a "tomato gravy" from coastal NC they eat over biscuits or rice and that does indeed have dairy in it. I think it's made with crushed tomatoes in place of sausage but still uses roux and milk. I've never had it, so I can't say for sure.
>>
>Americans unironically eat scones with jizz
>>
>>7122337

>After loose pork sausage is cooked in a pan and removed

>removed

This is wrong. The key is to cook the sausage and leave it in, coating the sausage with flour and then letting the flour brown just a little bit. You can also put the black pepper in at this stage.

Then you put the milk in, which will wash the lightly browned sausagey flour into the gravy. You can also use evaporated milk if you want it to be full-on Deep South Country and fucking awesome.
>>
I've got the flu, would this be a good idea?

I need to eat something and theres not much here, but I do have a tube of Jimmy Dean sausage.
>>
>>7128297

You also need biscuits, flour and milk
>>
File: action ball.png (704KB, 658x486px) Image search: [iqdb] [SauceNao] [Google]
action ball.png
704KB, 658x486px
I love LOVE biscuits and gravy! Unfortunately we don't eat it anymore since we went paleo. It is a fair trade off thought I lost 67lbs in seven months.
>>
>>7121986
i lurv it
>>
posting
>>
posting to show my love of B&G.

i've recently gotten into making my own buttermilk biscuits, and i'll never go back to the pillsbury can again. after several trials, i've learned a few things:

1) Two words: White Lily. i use the self rising variety of this brand of flour, found at most supermarkets, and my biscuits are light and tender as you could ever ask for.

2) Chill the flour/butter mix for a few minutes in the freezer while you prep your pan and melt butter to brush on top of your unbaked biscuits. this gives the tiny pieces of butter time to firm back up after they've been smooshed apart by your fingers.

3) fold your dough into thirds, like a letter, roll out the dough, and repeat the process a few more times to achieve flaky layered biscuits.

4) Flour the rim of a drinking glass, and press down on the dough, not rotating the glass, to cut your biscuits. place them on a pan with the sides touching. having the biscuits touching on the pan, along with not rotating the biscuit cutter, helps the biscuits rise.

i hope these tips help at least one person improve their buttermilk biscuits. they really seem to get better and easier to make each time i throw a batch together. i'd love to hear any other anons tips on how to make the best biscuits.
>>
>>7122022
ever have country ham gravy? it makes sausage gravy taste like just plain milk. i put that shit on biscuits and the world could end and it'd still be a good day
>>
>>7123195
this fucking guy's voice. jesus christ
>>
https://www.youtube.com/watch?v=UCuDMtIpl50

is this the best way to make gravy minus the worchestershireville sauce?
>>
File: BnG.png (969KB, 960x540px) Image search: [iqdb] [SauceNao] [Google]
BnG.png
969KB, 960x540px
Fuck yes.
>>
>>7128187
Or use half & half, but yes, this /b/ro has it down. You coat the sausage with the flour, brown a little, then add your liquids, this way the flour doesn't lump.
>>
A few possible additions you fu/ck/ers can try:
>Worcestershire sauce (Trust me, a big tablespoon of it right after adding milk)
>Sage. (Jimmy Dean Sage Sausage works great)
>Powdered Garlic
>>
>>7131639
This was actually way easier than what I do.

I always remove the sausage and add flour to make a roux then add milk and add the sausage back in when the gravy starts thickening.

I'll be coating the flour in the meat from now on.
>>
>>7122031
2 cups flour
1 tbsp baking powder
1 tbsp light brown sugar
1 tsp kosher salt
1/4 cup cold butter, cut into small cubes
1 cup buttermilk
>>
>>7123185

get bombed please.
>>
>>7132651
do you fold it and roll it a bunch of times?
>>
Well I know what I'm making next time I cook, got damn
>>
Fucking love biscuits and gravy, but I would personally never make them myself.

B&G should be cheap and from a diner. Best breakfast you can get.
>>
File: mountain man.jpg (213KB, 1600x1067px) Image search: [iqdb] [SauceNao] [Google]
mountain man.jpg
213KB, 1600x1067px
This is literally the best thing I've ever eaten. If you're ever in Ashland, Oregon, go to The Breadboard and order one of these.

>A homemade buttermilk biscuit split in half, topped with two sausage patties, eggs cooked any style, cheddar cheese and topped with a thick gooey delicious mass of real homemade sausage country gravy. Home fried red potatoes are served on the side.
>>
>>7133769
If that's the best thing you've ever eaten than I feel sorry for you
>>
File: 1445992358567.jpg (89KB, 1598x922px) Image search: [iqdb] [SauceNao] [Google]
1445992358567.jpg
89KB, 1598x922px
>>7133780
What can I say?
>>
>>7121986
Is this a thing?
>>
>>7133796
Yes and they're great!
>>
File: IMAG0292.jpg (2MB, 1520x2688px) Image search: [iqdb] [SauceNao] [Google]
IMAG0292.jpg
2MB, 1520x2688px
Here's my dinner tonight.
>>
>>7134072
would devour
>>
File: 1447909451545.gif (961KB, 250x188px) Image search: [iqdb] [SauceNao] [Google]
1447909451545.gif
961KB, 250x188px
>>7121986
>>
I was just lurking for a bit and you make me post , i was just getting comfy
>>
When I was an impoverished classroom aide, this was a staple for me. Box of Bisquick, stolen school milks, chub of Jimmy Dean sausage, and I've got meals for a couple days.
>>
>>7134072
Scrambled eggs? Now that don't make no sense. Over easy, I need runny egg yolk in my gravy.
>>
I am thawing out sausage now.
>>
File: 20151203_163410.jpg (644KB, 2048x1152px) Image search: [iqdb] [SauceNao] [Google]
20151203_163410.jpg
644KB, 2048x1152px
r8 the BnG I just made.
>>
>>7121986
The food of the gods
>>
>tfw getting chances to experiment with foods later
>tfw I can make biscuits and gravy as a daily special whenever I want biscuits and gravy
This is gunna be awesome

Haven't made gravy in ages though, it's basically a bechamel with sausage right?
>>
Well, I guess it's time to make some BSG, it's been a while and I still have a lot of wondra from the thanksgiving gravy.
>>
>>7121986
literally reddit the food.
>>
>>7136249
Dear Anon,

FUCK YOU!

Sincerely, a southerner
>>
>>7136120
yes, but use fat from sausage or some meat rather than butter. I personally love bacon in my bechamel
>>
>>7135620

That looks fucking tasty.
Thread posts: 150
Thread images: 20


[Boards: 3 / a / aco / adv / an / asp / b / bant / biz / c / can / cgl / ck / cm / co / cock / d / diy / e / fa / fap / fit / fitlit / g / gd / gif / h / hc / his / hm / hr / i / ic / int / jp / k / lgbt / lit / m / mlp / mlpol / mo / mtv / mu / n / news / o / out / outsoc / p / po / pol / qa / qst / r / r9k / s / s4s / sci / soc / sp / spa / t / tg / toy / trash / trv / tv / u / v / vg / vint / vip / vp / vr / w / wg / wsg / wsr / x / y] [Search | Top | Home]
Please support this website by donating Bitcoins to 16mKtbZiwW52BLkibtCr8jUg2KVUMTxVQ5
If a post contains copyrighted or illegal content, please click on that post's [Report] button and fill out a post removal request
All trademarks and copyrights on this page are owned by their respective parties. Images uploaded are the responsibility of the Poster. Comments are owned by the Poster.
This is a 4chan archive - all of the content originated from that site. This means that 4Archive shows an archive of their content. If you need information for a Poster - contact them.