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Thread: Anyone with a great sausage gravy and biscuit recipe?

  1. #1
    Moderator LuJon's Avatar
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    Default Anyone with a great sausage gravy and biscuit recipe?

    I had a pretty decent sausage gravy and biscuit breakfast at Alpine creek but in general have found the local fare here in the valley lacking. Anyone have a truly great recipe?

  2. #2
    Supporting Member iofthetaiga's Avatar
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    You mean besides Stid?

    I thought there was a thread not too long ago with a couple good recipes shared.... where was that?...
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    Member AlaskaHippie's Avatar
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    Quote Originally Posted by LuJon View Post
    Anyone have a truly great recipe?

    Yep.​................
    “Life has become immeasurably better since I have been forced to stop taking it seriously.” ― H.S.T.
    "Character is how you treat those who can do nothing for you."

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    Moderator stid2677's Avatar
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    Nothing special really, as mentioned over and over it is technique more than anything. I use Walmart self rising flour because I can't get White Lilly and use the recipe on the bag. The key is COLD fat, be it butter or shortening and leave large chucks so that when they melt they leave voids and make flaky biscuits. After I work in the COLD butter I add enough butter milk to make the batter sticky, I mean I barely mix it, if you don't leave some flour in the bowl you mixed it too much. As you work the dough it builds gluten and that make tough bricks. Just mix it with your hands just enough so they hardly will stick together. Maybe I will make a video would be easier. Drop them by hand into a cast iron greased skillet and bake at 450 until brown on top.

    Gravy is easy too, brown sausage of choice, once brown I add a couple tablespoons of butter and 2 or 3 heaping tablespoons of self rising flour. Brown the flour for a few minutes over med heat, you have to cook the flour or the gravy will taste like flour. Stir in milk add enough to keep the gravy from lumping up but not too much as it is easier to add more milk than it is to get the gravy thick enough if you add to much. The gravy will thicken as it cooks, stir constantly until done. If you do get the gravy too thin, no worries, add about a teaspoon of corn starch in enough COLD water to make it a liquid and stir that into the gravy it will thicken it back up.


    Ingredient list:
    2 1/2 Cups Self Rising Flour - Make certain that it is Self Rising Flour!
    2 teaspoons of Sugar
    1/2 cup of Butter or Shortening
    3/4 to 1 cup (or more) of Buttermilk

    Preheat your oven to 450F
    Stir together your dry ingredients in a mixing bowl:
    2 1/2 cups Self Rising Flour
    2 Teaspoons of Sugar



    Stir in 3/4 to 1 cup of Buttermilk until dough leaves side of bowl.
    If dough is dry, add buttermilk a teaspoon at a time until it looks
    right.




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    Premium Member denalihunter's Avatar
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    Steve, that looks oustanding! Are you gonna make some of that for us when you come up?? heh heh!
    Experience Real Alaska! www.alpinecreeklodge.com

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    Member Rumbarr's Avatar
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    Just curious Steve , whats your cholesterol level at ? hehe you eat to dang good
    Alaska bound !

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    Member kodiakrain's Avatar
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    Ohhhh Mannn,...that looks so good,

    and i just LUV that breakfast, as much as any, could have it 3x a day

    Thanks Stid for the details
    Ten Hours in that little raft off the AK peninsula, blowin' NW 60, in November.... "the Power of Life and Death is in the Tongue," and Yes, God is Good !

  8. #8
    Moderator stid2677's Avatar
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    Quote Originally Posted by denalihunter View Post
    Steve, that looks oustanding! Are you gonna make some of that for us when you come up?? heh heh!
    Sure thing, love to cook and BS around the wood stove.

    Steve
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    Premium Member denalihunter's Avatar
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    Good deal Steve! Let us know when you plan on coming up so we can sell out the rest of the rooms once folks realize your cooking!! heh heh!
    Experience Real Alaska! www.alpinecreeklodge.com

  10. #10
    Moderator stid2677's Avatar
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    This thread made me want B&B for breakfast.













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    If you go to WhiteLily.com you can find Touch of grace biscuits recipe , I think that is the same recipe Stid uses , They also have a sausage gravy or meat gravy recipe, Season to your taste . I like my sausage gravy Hot , But my wife can't stand anything Hot not even black pepper,so i have to be carful when i cook . If Stid pictures could come with aroma too , wouldn't that be nice.maybe one day in the future.

  12. #12
    Member ironartist's Avatar
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    yeah, I make the best but second best is at abby's home cooking at the corner of seldon and church, ain't I right F.M.
    Visions Steel/841-WELD(9353)
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  13. #13

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    I make some good gravy, you start with bacon greese, I dont realy follow a receipe, but it just consists of bacon greese flour and a can of creame.

  14. #14
    Premium Member denalihunter's Avatar
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    Hoover, your hired! Oh wait.... already hired you! We will be looking forward to trying some of that out!
    Experience Real Alaska! www.alpinecreeklodge.com

  15. #15

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    Steve, What kind of dog is that in the background?

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    Moderator stid2677's Avatar
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    Quote Originally Posted by Big Bend View Post
    Steve, What kind of dog is that in the background?

    That's Lacey,, she is a miniature schnauzer. She is the Lady of the house!!
    "I refuse to let the things I can't do stop me from doing the things I can"
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  17. #17
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    2 cups flour
    3 tsp baking powder (2tsp if using buttermilk )
    1 tbsp sugar
    3/4 cup fat (I prefer eual parts butter and shortening)
    1 cup milk (or 3/4 cup buttermilk

    1/2 tsp salt

    Cut dry ingredients with fat until it looks like dry breadcrumbs
    add milk. DO NOT OVER MIX! Flour your surface and roll and fold a total of 5 times, cut and bake in 450 oven for about 10 minutes or until tops are a little golden.

    The key to these are you do not want to over mix. The more you work the dough, the more gluten you create. Im not a gluten hater, but for soft melt in your mouth biscuits, you really want to keep the gluten low. Grandma had arthritis and made the best biscuits.

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