Thread: American biscuits and gravy

Originally Posted by Koojo

I've noticed American recipes are generally heavy on the butter, oil or lard.

That would be up to you. Pure southern cooking does do an incredible amount of deep fat frying. I tend to stay away from that. For a roast dinner I would use no oil at all, and only a bit of butter and milk to whip up the spuds into mash. The gravy would be made from the stock of the roast combined with a roux that I use about 2 tablespoons of oil or butter with. That roast will feed 6 and have left overs.

Ceburat try these two

Southern Food, Cooking, and Recipes - Southern Living

Southern Food And Southern Recipes - Southern.Food.com

Please give us the recipe for biscuits and gravy. My tongue is about to beat my brains out wanting some.

Originally Posted by navynine

Most folks know it as "SOS"

I know a lot about SOS (shit on a shingle) I've ate it all my life. But never so much as in the Army.

good at anytime of the day or night

Can someone please give me the instructions and recipe on how to make American buscuits? Hillbilly had an article on some he made a while back. I want to try. Any adive and/or comments welcome. Thanks

Originally Posted by Koojo

By the way. If you're not cooking meat where does the gravy come from?

Flour, water, and bacon drippings, salt, and pepper. YUM, YUM

As it's almost Easter why not make Ginger Bread Men

Originally Posted by SEA Traveler

Originally Posted by ralphlsasser

Originally Posted by Koojo

By the way. If you're not cooking meat where does the gravy come from?

Flour, water, and bacon drippings, salt, and pepper. YUM, YUM

or, if there are no bacon drippings, one can use butter and some pork, chicken or beef bouillon.

1) over a medium heat, melt some butter in a frying pan or pot
2) add some flour to the butter and stir to make a paste about the consistency of peanut butter.
3) add some hot water (add slowly) and stir
4) add the salt and pepper and bouillon
5) stir until consistency and thickness is as desired.

.

For me as a brit - I would call that a "sauce" rather than a "gravy".

For a sauce, I would start with a butter/flour roux, then expand (e.g with milk for a white sauce or white sauce base)

For a gravy, I would start with hot fat (from a roast), add bouillion/water (well, oxo mostly) and thicken with cornflour.

semantics are important so always good to clarify if American Gravy or Sauce or an English Gravy or Sauce is the desired result.

intent of the post was to clarify that when without bacon grease or fat there is an alternative when in a bind.

I'm surprised no one has mentioned the great British crumpet yet

Originally Posted by jaiyenyen

I'm surprised no one has mentioned the great British crumpet yet

you mean like a muffin?

or crumpet like a skirt or other term for female?

Wish we could get these here. They make great dumpling boiled in a chicken soup a well.

^just get a box of Bisquik at Villa and make your own baht deo.