Discussion in 'Camping, Hiking, Cooking' started by Mark Walker, Jul 20, 2016.
Anyone have a good one they'd care to share?
Particularly the gravy!
Can't help with the gravy, but it's hard to argue with Ive's biscuit recipe.
Simple works for me, at home or in Dutch oven. Brown the spicy sausage, drain and then roll it in the flour of your choice. Milk and a bit of heavy cream, add a healthy amount of cracked black pepper. Bring up slowly to boil, then reduce heat and simmer.
If in the Dutch oven, you can make your biscuit mix and pour it over the top. Coals atop will make them rise, brown and add to the perfection.
Ed's got the gravy right, and Ive knows about biscuits. The biscuit batter has to be really wet. Trust me on this.
Try bulk chorizo for the sausage. Oh my!!!
Yes Ed, proper gravy requires pepper, lots of it...
And Ives recipe is lights-out.
Pulled off a HUGE serving of biscuits and gravy at summers start, brother in-law and family, my family, and other brothers family too at my Mrs. parents home. We're rolling 15 folks deep... 3 lbs of sausages, quadrupled Ive's recipe, and the folks were bitchin that the kids won't eat it.
45 mins, all gone. My smirk was the "American Bird"of the weekend. If the foods good, they'll eat it.
For ~12 servings I first make the buttermilk biscuits using frozen butter.
For the gravy I brown a pound of pork sausage then move the meat to the edges of the dutchie. Melt two sticks of butter, then slowly stir in ~ 1/2 Cup flour to make a roux. Slowly add 7 cups of cream.
Ive tried all sorts of seasonings from simple salt and pepper but the hands down favorite is Penzeys Breakfast Sausage seasonings plus a little salt. I add it into the browned meat.
I almost always serve up the biscuits and gravy with breakfast potatoes. I boil whole potatoes the night before and then let them cool before slicing them up. I toss them on a griddle with onions, red bell peppers, a little garlic, minced shallots, and salt and pepperand lots of butter and olive oil.
When served the gravy goes over the halved biscuit and spuds.
I make mine almost identical to trapper. I always make a roux and spread the meat to the side. I use half and half. For seasoning I use a little garlic salt, salt and pepper to taste.
The bottom one is a change up that's a family tradition. We make it every Easter, but it's a treat every now and then. Called Goldenrod eggs. Make your gravy like normal except no sausage. Have cut up hard boiled eggs on the side. Once gravy is about done toss in eggs. I make them chunky. Crumble up yolk, it'll turn gravy goldenrod colored.
Damn, that looks good!
You all eat right!!!
Made me hungry just looking at the pics
Any more I make my biscuits rectangular. It's a lot easier.
I will let the NOT ROUND biscuits pass because of the bacon in the pic.