Current Events > Honestly, biscuits and gravy doesn't seem to be any good

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Looks gross tbh

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that looks so fucking disgusting holy shit

should go back to eating potato chips with fish.

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I'd eat it.

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You know I bet even that wouldn't taste bad if the gravy was good

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Lmfao

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In all seriousness though

Biscuits and gravy is fucking delicious

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pegusus123456 posted...

In all seriousness though

Biscuits and gravy is fucking delicious

This

Idk wtf is going on in teep's pic. Lol I've NEVER seen biscuits and gravy look that disgusting

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Chozo_Gunner posted...

This

Idk wtf is going on in teep's pic. Lol I've NEVER seen biscuits and gravy look that disgusting

It's a joke. What British people call biscuits, we call cookies. And I imagine they're not at all familiar with sausage gravy, so they used regular brown gravy.

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Chozo_Gunner posted...

This

Idk wtf is going on in teep's pic. Lol I've NEVER seen biscuits and gravy look that disguskiss.

Nothing like explaining a joke, but to the British "biscuits" are cookies.


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Ohhh yeah i forgot that the British call cookies biscuits.

I'm also laying in bed on my phone without my glasses so yeah lol

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biscuits and gravy, made me a man
biscuits and gravy, made me all that i am

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Jokes aside its a plateful of carbs. Not filling.

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While I have no picture of my recipe to share, here is my personal recipe for sausage gravy and biscuits.

Biscuits: just use the pillsbury ones you pop a can open for. Seriously.

Gravy:

You need (per can of biscuits):

1lb of plain, somewhat lean pork sausage (fresh is better, Jimmy Deans is good if you cant get that, but plain is key; no flavored ones)
1-4 sprigs of fresh sage (you need at least 20 leaves)
Salt
Pepper
Onion powder
Garlic powder
Smoked paprika
Coriander seed (ground)

2-3 strips of thick bacon, cut into strips or cubes
Half of a small white onion
Flour
Whole milk

Start off by taking your sage and plucking the leaves off (stems are fine but can be woody), and then mince them finely. Dont need to pulverise them, but you dont want huge strips of sage either.

Then, in a bowl throw in your sausage, and combine with the sage, a pinch of salt, a few grinds of black pepper, a dash of onion and garlic powder, and enough ground coriander to dust the top of the mix, and about 1/8th that amount in smoked paprika (or about 2-3 dashes). Mix this all well to disburse everything evenly.

Then, in a high walled skillet, brown your bacon until its crispy. Drain it on paper towels and pour off the bacon fat from the skillet so you only have a thin amount left (but reserve it for later), and then sautee the onion until it starts going golden. Put this with your bacon, and use some of the reserved bacon fat to again give a thin coating to the skillet.

Then plop the sausage in as one mass like a burger and let it cook on the one side until its really deeply browned (think best burger youve ever seen brown), flip and repeat. Its ok if it breaks up, as once the other side is browned, mash it to your desired sausage crumble size.

Once most of the pink is gone, add back the onions and bacon, and dust the top of everything with flour and mix. You want to soak up any fat in the pan and brown the flour off, which you should be able to tell by smell and by sight. If there wasnt a lot of fat to soak up, use the remaining bacon fat to help.

Once everything's coated, deglaze with milk. Initially you want to fill it halfway up the sausage so you can scrape the pan without sloshing milk everywhere, then fill it to just reach the top of your sausage.

From there just let it come to simmer to start to thicken. Itll thicken more as it cools so stop short of where you want it. Once its ready, grind in enough black pepper that both your arms start to hurt, or until you chicken out. Either way is fine.

Taste for salt and its done. Serve hot.

The sage and black pepper is what makes it, but the coriander and smoked paprika is the thing you'll miss.

And yes using bacon is a country gravy thing rather than a sausage gravy thing, but eh sue me. The sausage i tend to get is fairly lean so I need more fat, and Im not about to just use plain ol oil. The onion is there because its an onion, its delicious.

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