i have never heard of this in the UK but would'nt mind giving it a go, so if you get the recipe chris please email it to me.
besides i owe you the banoffee pie recipe.
oh and could you see if you could get me a recipe for pumkin meringue pie,
this used to be my favourite pudding on my birthday (nov 1st) day after haloween hee hee so i guess that figures LOL.
take care and good luck with the biscuits and gravy recipe.
regards fraglerock

I will send the recipe for biscuits and gravy if I get it, I know how to make pumpkin pie and I know to make lemon meringue, so I could give the pumpkin with the meringue. Maybe we need to start a recipe exchange.

Sorry, I can't help you. Just wanted to comment that my husband and I do pretty much the same thing you and your husband do. Our last trip, to South Carolina, brought us to a small country store (reminiscent of a place where people come just to socialize and play checkers around a pot bellied stove). It was called Pete's ....something or other, near Orangeburg. They had wonderful biscuits and sausage gravy. We should have asked how they made it but we didn't.
Have fun traveling. I hope you find your A+ recipe.

It making me think it's time for another road trip! Isn't it the best just pulling off the rad into some little town!

I am from the deep south...let me see what I can find, then I'll get back to you.
For the record, I love biscuits and gravy. I love the brown AND the white gravy.
Be back in a few......


...dani

He doesn't like mine because it's brown, he says it's supposed to be white. Thanks dani.

BISCUITS AND GRAVY RECIPE

For the biscuits:

%u2022 2 cups all purpose flour
%u2022 4 teaspoons baking powder
%u2022 ¼ teaspoon baking soda
%u2022 pinch of salt
%u2022 3 oz. cold butter, diced
%u2022 8 oz buttermilk

Combine and sift the dry ingredients. Gently knead in the butter. Add the buttermilk and knead on a floured board just enough to bring the dough together.

It is vital that you knead gently and no more than is necessary or you will develop the gluten in the flour and make the biscuits tough. Good biscuits are as much a function of technique as ingredients.

Form a flat mass with the dough and cut out biscuits with a biscuit cutter. Don%u2019t make them too high or the outside could become over browned by the time the inside is cooked.

Place them on parchment paper on a sheet tray and then into a preheated 400-degree oven.

Start the gravy immediately. It should be done close to the same time as the biscuits, which is when they are golden in color.

For the gravy:

%u2022 ½ pound ground breakfast sausage.
%u2022 2 tablespoons butter
%u2022 4 tablespoons all purpose flour
%u2022 3 cups cold milk
%u2022 Salt and pepper to taste

Sauté the sausage until it is cooked and has released as much of its fat as possible. Remove the sausage with a slotted spoon and do NOT drain the grease. You%u2019ll need it to make the roux. (I said this was delicious, not health food).

You should have about 2 tablespoons of rendered pork fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking. Cook for about 2-3 minutes. Now start adding the cold milk a little at a time, whisking incessantly. Toward the end of the milk add the sausage back in. When you reach the desired consistency add salt and pepper to taste.

Cut the biscuits in half, pour the gravy over them, and enjoy one of the most embracing and comforting taste sensations known to man.


A few points here. The perfect roux has equal amounts of fat and flour. If for some reason your sausage renders noticeably less or more than two tablespoons of fat, adjust the amount of flour accordingly. If you end up making more roux you will need more milk so have extra on hand. Make sure the roux is cooked on no more than medium heat. We do not want to burn or brown the roux, just cook out the floury taste. Four things are necessary to assure a smooth, lump-free gravy. You must constantly whisk the roux and the gravy throughout the process. You must add cold milk to the hot roux. You must incorporate the milk a little at a time. And finally, keep the heat at no more than medium. You can adjust the consistency however you like, but a thick creamy gravy is the target viscosity.

Thank you! I'm giving this a try.

Aw shucks Ma'am, it aint such a hard thing to do! take some pork grease in a pan (bacon or sausage) and sift a little flour into it until you get a plaster-like consistency, take it off the heat and let it cool for a bit. Warm up some milk,add a little pepper, and when it get to boiling around the edges take a fork and stir in the "roux" of grease and flower until it just starts to thicken a bit,lat it cook a bit and then it's done! I like to add some sausage to it YUM!

Thanks, that what he wants, the sausage in it... I'll give it try, but it might just be me.

Gravy: 1 lb regular breakfast sausage
(with low fat sausage vegetable oil may be added to equal 1/4 cup)
gravy bowl, add milk to desired amount of gravy - about 1 quart
1/4 cup flour
salt and a good amount of black pepper, to taste

Over medium heat, fry sausage in a large skilet, until brown but not burnt, mashing to a crumble stage.

When brown, add flour and, stiring all the time; watch the flour. When it gets golden brown, add some salt and pepper.

Turn up the heat and slowly add the milk until all is in the skillet. Stirring all the time until boiling.

At this point is where good gravy comes from. While stirring, watch the boiling gravy until it starts to thicken.

If too thick, add more milk. Keep boiling until fully cooked. Makes about 1 quart of gravy. Add salt and pepper to taste.
Biscuits:

* 2 cups flour
* 4 tsps. baking powder
* 1/2 tsp. sugar
* 1/2 salt
* 1/2 cup butter or margarine
* 3/4 cup milk



1. Preheat oven to 400.
2. Mix dry ingredients together.
3. Cut in the butter or margarine.
4. Add milk slowly and mix with hands. A little messy but works good.
5. Knead 5 minutes.
6. Roll out, cut out (I use a large glass or a coffee cup if you don't have a cutter).
7. Bake 15 minutes on ungreased sheetpan or until bottom is nice and brown.

Thank you! I'll give this a try, but I'm starting to think it's my cooking!!

I'll let you know how it goes.

OK--first, let me say how envious I am of your willy-nilly travel~~this is a dream of mine. I love a road trip and I always say "It's the trip, not the destination".

I also have an EASY short cut recipe for sausage gravy biscuits. I used to be all in to the "from scratch" idea, but a 50 hr workweek and kids forced me to look for shorcuts. The family likes the easy recipe as well as the one I made from scratch.

Let me add a disclaimer: I don't like these things and have never even tried my own, but my husband told me mine were better than any restaurant and he is pretty honest when it comes to my cooking.

I just buy frozen biscuits--Pillsbury makes some but we have found the store brand to be better tasting and less expensive. Then I buy 1 lb of bulk saugsage, again, you don't need Jimmy Dean, just whatever brand you like. Finally, 2 packages of gravy mix. There are a couple different brands and flavors. I typically use Pioneer and they actually have one they say is "sausage" flavored.

Put the biscuits in the oven according to directions, brown the sausage (drain the excess fat), make the gravy according to directions. Add the sausage to the gravy and viola--sausage gravy and biscuits!

Hope you have success with one of the recipes on this board. Good luck.

Now this might be closer to my style. Hey, if I can't get it right, it might me time for anoter road trip! Hope you get to start yours soon, they are the most fun! Thanks.

GlassHouses stole my reply :(

I keep forgetting to click reply..read below. HAHAHA!

Why are you still on here!!

Nah, don't leave, it's more fun when you're on. so what if no work gets done.

Well that makes you twice a good as me, cause my huband says, both taste like that.

My little sister loves biscuits and gravy. She will even use a mix (gasp)
I believe it is by Williams. She says it is the only mix that tastes good.
I realize it is cheating, but Pillsbury makes a frozen biscuit that is
pretty darn good in a pinch. Sorry I cannot offer a recipe as I have never
actually made it myself. Let us know if you find a good recipe. You also
might look up Paula Deen - can't get much more southern than that!

True, Paula would be the way to go, but I fear it's my cooking, not the recipe. A few others have offered the same as you, the mix and frozen biscuit. I think that's the one I'll try, it seems safer and I've heard it was good. I don't eat it, so it's hard for me to tell if it's good or not.HA!