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Thread: Buttermilk Biscuits

  1. #21
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    Whats your sausage gravy recipe? Been looking for a good one.

  2. #22
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    Cooked, crumbled Sausage. Grease. Flour. Milk. Black pepper. Stir.
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  3. #23
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    Quote Originally Posted by Highstrung View Post
    Or you stuff them with fried deer cube steak..

    Attachment 55573

    Attachment 55574
    Sumbitch.......... I would hurt someone for a venison cube steak on a cathead.
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  4. #24
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    You make it sound easy, I get the ratios off I guess. Turns out decent but I think it could be better.

  5. #25
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    Warm the grease on med low heat, add some flour ( 1/4 cup maybe) stir, add some milk in equal amount, stir, Let cook, add more flour and milk and let cook.. build the volume in the cast iron until you have the amount of gravy you need. Let simmer while stirring or whisking.. don't burn it. Add the cooked sausage, let the gravy simmer until warm. Season with Black pepper before serving. Stir and pour over the plated biscuits.. enjoy.
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  6. #26
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    Quote Originally Posted by Bjones View Post
    You make it sound easy, I get the ratios off I guess. Turns out decent but I think it could be better.
    It is easy. Unless you burn or over cook. Add more flour or milk until you get the consistency right. Gravy making is a good skill to have.
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  7. #27
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    Quote Originally Posted by Bjones View Post
    You make it sound easy, I get the ratios off I guess. Turns out decent but I think it could be better.
    Equal parts oil/grease and flour. Low medium heat. Stir constantly. The longer you let the flour/oil mixture go the darker it will get.

    Sausage/white gravy, use milk and don't cook the roux too long. Just till it's creamy white/off white/tan.

    Brown gravy, use beef stock and cook your roux a little longer to brown it.

    Red eye gravy, use cold/old coffee.

    Tomato gravy, use tomato juice then add in diced, crushed tomatoes.

    Liquid ratios just depend on how thick/thin you want it.

  8. #28
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    Quote Originally Posted by Glenn View Post



    Tomato gravy, use tomato juice then add in diced, crushed tomatoes.

    I don't know WTF tomato gravy is, sir, but you stay right there while I call the police.
    Rule #2: Double tap

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  9. #29
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    Quote Originally Posted by Mobetter View Post
    I don't know WTF tomato gravy is, sir, but you stay right there while I call the police.


    I grew up on the stuff. My grandmother made all the above mentioned and tomato gravy was the breakfast standard unless sausage was on the menu in which case she made sausage gravy.

    https://www.tasteofhome.com/recipes/...-tomato-gravy/

  10. #30
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    Quote Originally Posted by Glenn View Post
    tomato gravy
    Now I know how those Amazonian tribal people felt when the first airplane flew over...

  11. #31
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    Quote Originally Posted by Glenn View Post
    Equal parts oil/grease and flour. Low medium heat. Stir constantly. The longer you let the flour/oil mixture go the darker it will get.

    Sausage/white gravy, use milk and don't cook the roux too long. Just till it's creamy white/off white/tan.

    Brown gravy, use beef stock and cook your roux a little longer to brown it.

    Red eye gravy, use cold/old coffee.

    Tomato gravy, use tomato juice then add in diced, crushed tomatoes.

    Liquid ratios just depend on how thick/thin you want it.
    Tomato gravy is a sho nuf staple in the Camp Hill / Waverly, AL region... And it is F I N E.. I may just have had a fond memory create some pan rattling tonight.. Thanks Glenn.
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  12. #32
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    Quote Originally Posted by nitro5x6's View Post
    Tomato gravy is a sho nuf staple in the Camp Hill / Waverly, AL region... And it is F I N E.. I may just have had a fond memory create some pan rattling tonight.. Thanks Glenn.
    You know my old A/O well. Post it up! It's good stuff.

  13. #33
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    so, I guess when I heard people discussing that I was wrong to think it was ketchup

  14. #34
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    Quote Originally Posted by JABIII View Post
    Now I know how those Amazonian tribal people felt when the first airplane flew over...
    I don't need my name in the marquee lights....

  15. #35
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    Quote Originally Posted by Mobetter View Post
    I don't know WTF tomato gravy is, sir, but you stay right there while I call the police.
    I don't need my name in the marquee lights....

  16. #36
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    Quote Originally Posted by Glenn View Post
    You know my old A/O well. Post it up! It's good stuff.
    One of my best friends from the yute years was a Camp Hill Military Academy attendee. ( I believe it was called Lyman Ward back then) We got premission from the Commandant to harass the wild turkeys there. His Wife fed us. Tomato gravy, fried crappie filets and grits was the normal Saturday AM victuals.

    She was a very nice lady as memory serves.
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  17. #37
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    Quote Originally Posted by nitro5x6's View Post
    One of my best friends from the yute years was a Camp Hill Military Academy attendee. ( I believe it was called Lyman Ward back then) We got premission from the Commandant to harass the wild turkeys there. His Wife fed us. Tomato gravy, fried crappie filets and grits was the normal Saturday AM victuals.

    She was a very nice lady as memory serves.
    I hope you got to experience the Pig Squeal during your time there.

    I'm trying to remember my old neighbors name. He was the commandant there for many years and lived next to us in Waverly. He and his wife were wonderful people.

    ETA: I remembered. Marcus Morman. Great guy. He was the Commandant until the mid 80's I believe.

    And we have a member on here who is a LWMA alum.
    Last edited by Glenn; 04-27-2020 at 09:58 AM.

  18. #38
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    I make milk gravy with a can of pet evaporated milk. It’s richer and it keeps better in unrefrigerated conditions. I’ll add whole milk on the second round if needed.
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  19. #39
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    Quote Originally Posted by Glenn View Post
    I hope you got to experience the Pig Squeal during your time there.

    I'm trying to remember my old neighbors name. He was the commandant there for many years and lived next to us in Waverly. He and his wife were wonderful people.

    ETA: I remembered. Marcus Morman. Great guy. He was the Commandant until the mid 80's I believe.

    And we have a member on here who is a LWMA alum.
    I tracked down Pete French last night. We haven't spoken in 30 years.. He and I talked for quite a while. He doesn't turkey hunt anymore. Still makes Tomato gravy for his kids/ grandkids now. I will be making catheads and tomato gravy soon. You were correct about Commandant Morman. Pete said that he hadn't thought about them for a long time. Simpler times. We whacked some Gobblers over there.
    F**K Cancer

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