Aces High Bulletin Board
General Forums => The O' Club => Topic started by: FUNKED1 on May 07, 2005, 06:04:14 PM
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Best invention evar.
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Can't be-without mashed potatoes or bisquits, gravy is just flour and water.
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one reason why i hate going to the in-laws
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mmmmmmm.... chit-ona-chingle!
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Originally posted by Torque
one reason why i hate going to the in-laws
No gravy? The bastards.
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mmmmmm gravy.
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what's interesting is if you are italian (more than likely) gravy is made from tomatos and you put in on spagetti.
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Tomato gravy????
SAY WHAT?
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Originally posted by Meatwad
Tomato gravy????
SAY WHAT?
almost every italian I know calls Tomato/Spagetti Sauce "gravy" (board disclaimer: not all Italians are like this but just the few that I've met)
EDIT: In addition here is such thing as tomato/red gravy. It's alot like tomato soup and goes great on meatloaf.
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Red gravy, white gravy, onion gravy, mushroom gravy, bacon gravy, red-eye gravy, hell it's all good.
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(Gravy has flour in it, most tomato sauces don't)
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Bacon gravy sounds good, how is it made?
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In your cast iron fry pan, cook down about 8 strips of thick peppered bacon. After they are crispy brown, remove them and add to the 1/4" of bacon grease in the pan:
Enough flour to soak up all the grease. Stir it frequently and cook it long enough to brown the flour just a tad. Plenty of white and black pepper and after it is browned, enough water to make it to gravy consistancy.
Serve with fresh bisquits, the bacon and eggs.
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Originally posted by FUNKED1
No gravy? The bastards.
no there is gravy, but it's a sad affair.
same goes fer the cranberries.
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I'd like to shake the hand of the person who first thought to make gravy from sausage drippings, put the sausage back in and throw it on some biscuits. That person must have been somethig akin to a god.
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Originally posted by FUNKED1
Best invention evar.
He and Bronson would think you are daft.
Finger that one out.
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Originally posted by Lizking
Can't be-without mashed potatoes or bisquits, gravy is just flour and water.
Water? Water you say? Baaaaaaaaah..........can`t make a decent gravy without moo juice.
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I'll give you sour cream, but milk is problimatic.
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Nah, he's right, milk.
culero
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MILK!
... water just makes it glue.
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Originally posted by Torque
no there is gravy, but it's a sad affair.
same goes fer the cranberries.
Ahh I hear you. I had one branch of the family that put ***oysters*** in the thanksgiving gravy. There were also oysters in the stuffing. WTF
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I'd like to shake the hand of the person who first thought to make gravy from sausage drippings, put the sausage back in and throw it on some biscuits. That person must have been somethig akin to a god.
good stuff!!about every truck stop and restraunt here in the northwest makes sausage gravy:) yum yum..my granny has made it for me sence i was a little kid..best gravy i ever had on biscits i have to say:aok
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biscuits + sausage gravy = teh w1n
I will have to attempt this bacon gravy.
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Originally posted by Jackal1
Water? Water you say? Baaaaaaaaah..........can`t make a decent gravy without moo juice.
Lizking, I gotta agree with Jackal. My Granny taught me how to make her cream gravy when I was a little kid. She used whole milk. You just gotta stir it constantly.
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Well, brown gravy is made with water. So is giblet gravy.
But, any Texan should of course think cream gravy when someone says "gravy", so yes you're right :)
culero
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Good grief guys ... ask granny.
The color of gravy is dependent on the length of time you cook the roux, and the consistency of the milk.
Cream gravy ... don't cook the roux till it gains color, add either evaporated milk or cream, to keep it white, then let it simmer till the flour is cooked.
Brown gravy ... cook the roux till it is nearly black and has that nutty aroma filling the kitchen then add whole milk till it goes back to brown.
Abomination gravy ... add cornstarch or arrowroot to flavored water and try to convince someone that it is really gravy by adding lots of salt and pepper. YUCK!
Indescribably awful not really gravy ... tear open the package, add water, bring to a boil, puke. ;)
Gravy is not just some goo you slather on biscuits or mashed potatoes ... gravy is a art form.
adit:
Gravy is flavored by the fat you use to make the roux, be it beef, pork, turkey or whatever.
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Originally posted by Lizking
I'll give you sour cream, but milk is problimatic.
Said in best Texican-----> "This here ole boy ain`t never sopped him no proper gravy `n fixins". :D
BTW culero, "The Beast" said if she heard any more talk about makin brown or giblet gravy with water she was gonna come down there with a willow switch and straighten you out. :D
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I don't like milk in anything. I always sub sour cream when I cook.
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Originally posted by Lizking
I don't like milk in anything. I always sub sour cream when I cook.
ROFL.............Ummmmmm..... ...nevermind. :D
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Originally posted by Jackal1
snip
BTW culero, "The Beast" said if she heard any more talk about makin brown or giblet gravy with water she was gonna come down there with a willow switch and straighten you out. :D
Yikes! :)
culero (so advised)
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Originally posted by MrBill
Good grief guys ... ask granny.
The color of gravy is dependent on the length of time you cook the roux, and the consistency of the milk.
Cream gravy ... don't cook the roux till it gains color, add either evaporated milk or cream, to keep it white, then let it simmer till the flour is cooked.
Brown gravy ... cook the roux till it is nearly black and has that nutty aroma filling the kitchen then add whole milk till it goes back to brown.
Abomination gravy ... add cornstarch or arrowroot to flavored water and try to convince someone that it is really gravy by adding lots of salt and pepper. YUCK!
Indescribably awful not really gravy ... tear open the package, add water, bring to a boil, puke. ;)
Gravy is not just some goo you slather on biscuits or mashed potatoes ... gravy is a art form.
adit:
Gravy is flavored by the fat you use to make the roux, be it beef, pork, turkey or whatever.
This man knows his gravy. :aok Every word you spoke is the truth.
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Originally posted by Ripsnort
This man knows his gravy. :aok Every word you spoke is the truth.
Well I guess I showed how much of a cook I am :)
I knew about cream gravy because that's what I usually eat and made it my business to know about. The other stuff is "yankee gravy" in my mind, and when I eat it its usually in a restaurant. I never inquired as to how to make it, I just ass-U-med it had water in it. My bad.
culero
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Hehe!
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Could you please stop talking about food!
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Most don't know how to make gravy. The 'trick' is to cook the flour with the fat (i.e. make a roux) to the desired consistency then add the liquid. I grew up on water based gravies. There are some very good 'just add water' gravies from a pre-packaged roux. The "Pioneer Brand" peppered gravy mix is very good. I have never tasted a good canned gravy.
Regards,
Malta
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WTF do you guys refer to with the word 'biscuit'??
Do you mean toast? Like intentionally overcooked sliced bread?
To me a biscuit is a sweet treat, probably what you Americans would call a cooky, something that you ate as a kid with a glass of milk, certainly not the sort of thing you would eat with gravy anywhoo.
What we call a barbecuee and what you guys discuss in the BBQ threads on this board are two differant things, so I suppose the same goes with 'biscuit'.
Bloody foreigners, yer a weird mob, no doubt about that. ;)
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Gravy _is_ good. I think I'll go have a bowl of it for breakfast right now. They sell it in the cafeteria at my work.
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All you guys who love to eat bacon gravy and sausage gravy please go out and buy some life insurance. I will pay for it. Make me the benificiary if you are over the age of 50.
I will give 10% to your family. It will cost you nothing. Just take out the policy and let me pay for it and make me the benificiary.
Oh and you have to love bacon or sausage gravy and eat it at least once or twice a week for the past 10 years.
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I love flour gravy over biscuits as much as the next man, but you aint lived til you've had CHOCOLATE GRAVY.
mmmmmmm..........
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Originally posted by Bluedog
Bloody foreigners, yer a weird mob, no doubt about that. ;)
One word: Vegemite.
Your honor, the defense rests.
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One word, ok two actually.
Chittlins and grits.
Your honour the prosecution rests.
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You know when I watch Fear Factor and the people eat stuff like maggot soup or earthworm milkshakes or whatever and even the thought of that makes me puke, I have to wonder how they do it.
Then I remember that they probably have eaten chitlins and grits and after growing up with meals like that even raw cow eyeballs is not all that disgusting.
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I'll give you chittlins... but grits? Taint no thang, it's just hot cereal. basically.
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Originally posted by Habu
All you guys who love to eat bacon gravy and sausage gravy please go out and buy some life insurance. I will pay for it. Make me the benificiary if you are over the age of 50.
I will give 10% to your family. It will cost you nothing. Just take out the policy and let me pay for it and make me the benificiary.
Oh and you have to love bacon or sausage gravy and eat it at least once or twice a week for the past 10 years.
Goodness. I'll have a fruit cup sir, and a glass of spring water, thanks for the headsup. We will sit around at 85 and crap our pants and mock the dead fat people!
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Originally posted by Gunslinger
almost every italian I know calls Tomato/Spagetti Sauce "gravy" (board disclaimer: not all Italians are like this but just the few that I've met)
aka "Sunday gravy". Great stuff, but can take all day to make a good pot of it. Like the guys making BBQ here. Takes time to do it right :)
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I'll be amazed if you guys make 45 at this rate....
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Originally posted by Schaden
I'll be amazed if you guys make 45 at this rate....
52 here, and goin strong.......unngggghhhhh...g asp.....thud!
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WTF do you guys refer to with the word 'biscuit'??
flour
lard
salt
baking powder
milk
The more times you sift the flour the lighter the biscuits will be. Make a stiff dough, best cooked in a cast iron dutch oven hot and quick. Greatest gravy sop ever!
Them Damn Yankees put sugar and buttermilk in them and they still call em biscuits ... but they ain't.
All you guys who love to eat bacon gravy and sausage gravy please go out and buy some life insurance. I will pay for it. Make me the benificiary if you are over the age of 50.
psffftt, just get up and do some work. No not the handy dandy 30 minutes at the gym twice a week, try sun up till it gets to dark to see. Dad died at 96 and he ate biscuits and gravy far more than twice a week, played golf the weekend before he died, and still smoked over a pack of unfiltered camel's a day. If he had been a health nut he would be 104 this year. ;)
Breakfast today was 4 eggs, 4 biscuits with red eye ham gravy, hash browns fried in bacon grease and 6 strips of bacon. I have passed the 32nd anniversary of my 29th birthday. :D
Good genes and a working lifestyle (and that don't mean sitting behind a desk) will get you farther than diet.
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51 here and have been eating biscuits and gravy, at least twice a week, for my entire life.
You are not making gravy if you are using water. If you use water, then you are making soup.
MrBill, buttermilk is quite acceptable for biscuits. On the farm, buttermilk is the preferred ingredient as there are only a few other choice cook items you can use it in and buttermilk will spoil before milk does.
I agree about the sugar though. That is just wrong.
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Have any of you been to "Roscoes Chicken and Waffle House"? I went to one in LA, got the biscuits and gravy. Good god it was like gravy soup. Mmmmmmmmm.
g00b
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I cannot imagine a worse thing to eat for clogging your arteries.
But hey what do I know. If I could live to 96 and be healthy I would smoke and eat bacon gravy too.
I swim 3 times a week (2 miles each time) and try to eat healthy by skipping soft drinks and trying to eat salad every day. I also take vitamins and eat high fibre cereal a couple of times a week.
I know a guy who never changed his oil and his car was running strong when he sold it with 100k miles on the clock. I change my oil every 6k. Hey can't hurt.
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being too healthy can be bad for you too...cutting too much fat can increse your chance of a stroke
Experts pointed out that there hasn't been any evidence to support reducing your fat intake under 30 percent would prevent obesity, diabetes and cardiovascular disease.
Also, research has yet to determine whether or not a limited amount of dietary saturated fats actually benefits a person's health. Since reducing saturated fats from the food supply involves a long and tedious process, researchers posed the question, "Should the steps to reduce the amount of saturated fats from the food supply be put on hold until evidence clearly shows which amounts and types of saturated fats are optimal?"
Researchers also recommended exploring the effects of saturated fats on individual metabolic phenotypes and then suggested performing further studies on the influences of varying saturated fatty acid intakes according to individual lifestyles and genetic backgrounds.
American Journal of Clinical Nutrition September 2004 80(3):550-559
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Dr. Mercola's Comment:
Finally, some truth emerges to battle the ludicrous recommendations given in 2002 by the "expert" Food & Nutrition Board, when they gave the following misguided statement: "Saturated fats and dietary cholesterol have no known beneficial role in preventing chronic disease and are not required at any level in the diet."
Folks, this is a bunch of hogwash that has been harming your health and your loved ones for the last 30 years.
If someone is giving you grief about your contention saturated fat is actually healthy for you, please refer them to this article in one of the world's top nutritional journals that will turn their argument upside down.
Part of the scientific confusion relates to the fact that your body is capable of synthesizing the saturated fatty acids that it needs from carbohydrates, and these saturated fatty acids are principally the same ones that are present in dietary fats of animal origin. However, and this is the key, not all saturated fatty acids are the same. There are subtle differences that have profound health implications and having people avoid all saturated fats will result in serious health consequences.
The experts have falsely concluded that they understood fat metabolism when nothing could be further from the truth.
Most of what is known about the functions of fats is fragmented and biased by the assumptions made within the experimental investigations in which the fats were studied. This bias is particularly true for studies of the saturated fats, most of which have been examined solely for their tendency to alter lipoprotein metabolism and to influence the concentrations of lipoproteins that carry cholesterol in blood.
This distorted viewpoint based on insufficient data has seriously compromised your health in the flawed recommendations that have been given over the last three decades when it comes to saturated fat.
This review finally admits that it is impossible to achieve a nutritionally adequate diet that has no saturated fat.
I was delighted to see that the review actually supports Metabolic Typing (now the number one link on Google for the term). Studies clearly show that despite great compliance to low saturated fat diets, there is a wide difference in responses. This absolutely supports metabolic typing, which predicts one-third of people will do very well on low saturated fat diets (which supports the studies showing that they work), but also one-third of people need high saturated fat diets to stay healthy. I happen to be one of those who need a high saturated fat diet to stay healthy and warm. (A sidenote: The number four link on Google to saturated fats overall is an excellent three-part piece featured on my site by Mary Enig and Sally Fallon), The Truth About Saturated Fat.
The article goes on to support a Paleolithic perspective. Humans have eaten animal products for most of their existence on earth and therefore, they have consumed saturated fats for their entire existence. The approach of many mainstream investigators in studying the effect of consuming saturated fats has been narrowly focused to produce and evaluate evidence in support of the hypothesis that dietary saturated fat elevates LDL cholesterol and thus the risk of coronary artery disease. This narrow focus has blinded them to the benefits of saturated fats in other areas of human health.
If saturated fats were of no value or were harmful to humans, evolution would probably not have established within the mammary gland the means to produce saturated fats -- butyric, caproic, caprylic, capric, lauric, myristic, palmitic and stearic acids -- that provide a source of nourishment to ensure the growth, development and survival of mammalian offspring.
So the bottom line is not to let any conventional "experts" give you any nonsense about saturated fat. You can refer them to this landmark article and show them that saturated fats are essential parts of all body tissues and are:
A major part of the phospholipid component of cell membranes
The preferred fuel for the heart
Used as a source of fuel during energy expenditure
Actually increases HDL concentrations
Modulator genetic regulation and prevent cancer (butyric acid)
Useful antiviral agents (caprylic acid)
Effective as an anticaries, antiplaque and anti fungal agents (lauric acid)
Useful to actually lower cholesterol levels (palmitic and stearic acids)
Beneficial effects on thrombogenic and atherogenic risk factors (stearic acid)
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All this talk of gravy....I called the Wife. We are having chicken fried steak tonight with gravy, corn on the cob, brown beans, mashed potatoes, and homemade bread for dinner tonight.
This day is not going to get over fast enough for me.
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Gravy?
When I was in the Navy we had a guy nicknamed "Biscuit". He always went after the 'gravy' work and left all the hard stuff for the rest of us.
I remember our CPO came in and said 'I see Biscuit has sopped up all your gravy' and the name stuck.
Other then that I will pass on the 'gravy'.
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MrBill, buttermilk is quite acceptable for biscuits.
Uhhhhhh ... Uhhhhhh ... shudder ... well ... Ok, maybe buttermilk, but then you need to use soda rather than powder ... and they taste different.
Buttermilk is best used in pone. And if anyone tries to put sugar in it I'm gunna ask Jackal1 to send the Beast! :D:D:D
Adit:
All this talk of gravy....I called the Wife. We are having chicken fried steak tonight with gravy, corn on the cob, brown beans, mashed potatoes, and homemade bread for dinner tonight.
Darn! I have to finish up the leftover B-B-Q from yesterday .... maybe tomorrow I can get a chicken fried steak ... Mmmmmmmm.
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Modify the ingredients to add one or two eggs beaten and mixed with the buttermilk (fluff the egg whites if you must). No soda needed.
The biscuits are supposed to a bit dense, but break apart easily. Not to dry, not to moist. You do not want cake texture.
You roll each out the dough to about 1/8" thick, take an empty can and use it as the cutter. Slather butter over the rolled dough and shake a light powder of flour over it, then stack the layers about 4 or 5 high and seal the edges.
Oh damn,..I cannot talk about this anymore. Stomach is in full bore attack mode!
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Your biscuit are not biscuit .
na ! :p
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It is a biscuit here straffo.
Hey, leftover BBQ aint so bad MrBill.
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Originally posted by MrBill
Buttermilk is best used in pone. And if anyone tries to put sugar in it I'm gunna ask Jackal1 to send the Beast! :D:D:D
A fate worse than death. LOL
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Originally posted by MrBill
flour
lard
salt
baking powder
milk
The more times you sift the flour the lighter the biscuits will be. Make a stiff dough, best cooked in a cast iron dutch oven hot and quick. Greatest gravy sop ever!
Them Damn Yankees put sugar and buttermilk in them and they still call em biscuits ... but they ain't.
Thanks MrBill, I will have to give that a try.
Do you make the biscuit real thin, like a Thin'n'Crispy pizza base, or thick like a hotdog bun?
Probably about the closest thing to what you describe that we have down here is Damper, a sort of easy to make bread that you can throw together and cook up over a campfire.
But it is really a poor-man's bread, and made in loaf size lots.
Im guessing what you are talking about is more a thin and crispy sort of thing.
BTW...Vegemite.
I can allmost bet the problem is you had too much, it isnt like peanut butter or strawberry jam or something.
Try it as just the faintest hint of vegemite smeared on hot buttered toast, too much and you get the bitter yeast taste in overdose amounts.
I eat vegemite every day, and I have a half full 250 gram jar of the stuff that I opened before christmas last year, thats what I mean by a 'little' bit.
For a completely differant taste sensation, try the above with a dollop of honey smeared over the top.....delicious.
Another one is to put a bit on a ham and salad roll/sandwich/sub, for some reason it goes really well with cold shredded lettuce.
A teaspoon of the stuff added to cook with a savoury mince or stew/casserole gives a great taste too.
I've had a few people say that they hate vegemite, yet when I show them how it is s'posed to be used they are amazed at how little you use for one, and for two they have all to date changed their minds, give it another try, less is more sort of thing.
Anyway, thanks for clearing up the biscuit thing, appreciate it.
Blue
edit.....Just saw Skuzzy's added extra instructions...dough thickness dillema now solved :) Thanks guys.
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Originally posted by Skuzzy
The biscuits are supposed to a bit dense, but break apart easily. Not to dry, not to moist. You do not want cake texture.
Jerry Clower, on one of his albums, described the perfect Cat Head biscuit. ( cat head refers to appropiate size).
He said if the biscuit was made to perfection it would tear exactly in half when dragged through a plate of black strap molasses and butter. :)
Of course he also stated that Aunt Bercie Leadbetter had to keep slappin Neugene`s hand and reminding him to " lick that fork before you put it back in the butter."
:rofl
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And that is exactly right Jackal. Never thought of it that way, but yes that would be perfect.
Bluedog, for MrBill's recipe you probably will want the dough to be around a 1/2" thick. I did not see it, but I am sure he said something about buttering the pan the bisuits will cook in.
You want the biscuit to be golden brown on top when it is done.
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Originally posted by Skuzzy
All this talk of gravy....I called the Wife. We are having chicken fried steak tonight with gravy, corn on the cob, brown beans, mashed potatoes, and homemade bread for dinner tonight.
This day is not going to get over fast enough for me.
LOL
The power of suggestion.
I actually had a pretty crappy dinner tonight. Wife had to take my daughter to music lessons so I was alone with the boys who had already ate.
So I popped a Swanson Hungryman dinner into the microwave. My wife works for a company that has the parent company to Swanson as a client. They give her free dinners to try when she visits. This one was ribs and chicken with green beans and brownie. Was not that bad but I don't think it was very healthy.
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Habu, the Backyard BBQ Hungryman is not bad. They have a boneless rib patty thats mighty tasty. I usually have a TV dinner for lunch at work and those are not too bad.
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MrBill's Biscuits and Gravy (tm) (actually MrBill's grandmothers recipe passed down.)
biscuits
Heat a cast iron dutch oven (A properly cured dutch oven requires no greasing) to 375 degrees. Or use a baking sheet but they won't cook the same.
Put a pound of bulk pork sausage into a skillet to brown. Crumble it or chunk it, however you prefer it.
2 c flour, measure after sifting
add 1/2 tsp salt and 2 tsp baking powder
sift at least twice
add 2 tbls lard and rub with fingers till lard is thoroughly blended with the flour No greasy spots!
add "ice cold" milk. I put the milk in the freezer with a flexible steel blade for appx 1/2 hour before starting biscuits.
Use the blade to mix in enough milk to form a very soft dough, almost but not sticky, somewhere around 3/4 c.
do not over mix as it will destroy the lightness of the biscuits and be quick the dough must stay cold.
on a well floured board pat (do not use a roller) the dough to a thickness of appx the first knuckle of your index finger, shape don't matter thickness does.
using a water glass (not plastic) or a steel cutter punch out as many rounds as you can with a single quick downward thrust do not twist as it will seal the edges and the biscuits will not rise.
Pull the dutch oven from the oven and raise the oven temperature to 450 degrees transfer the rounds to the dutch oven flour side down do not let them touch one another nor the side of the pan. Put on the lid, put in the oven for 12 to 14 minutes.
Ding sausage is done.
Lift most of the sausage out of the skillet with a slotted spoon, and add appx the same amount of flour as there is grease in the skillet, (you can add some butter if you think that you need more fat) heat should be medium, till all the flour is incorporated into the grease and is bubbling. Stirring contently slowly add condensed milk or cream till gravy forms try to keep it bubbling all the time without raising the heat, get it to hot and it will break.
As it cooks it will get thicker and thicker keep adding milk till it quits getting thicker this takes some 10 minutes for the flour to cook. Add the sausage, a bit of salt, if needed, and some cracked pepper to taste. I like a tsp of Tabasco in it but that's up to you.
Ding the biscuits should be done!
Rip them puppies in half and pour on the gravy ... heaven is just a moment away. :D
OK SKUZZY!! I gave you the buttermilk, but ain't no way I'm putting eggs in anything called a biscuit. ;)
The Beast is about to go an alert ... hehehe
If you try biscuits over a campfire, practice A LOT before you go bragging on them to your camping buddies. It takes quite a bit of skill to not end up with a burnt cracker topped by a lump of raw dough. ;)
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I invite any of you lactose addicted plebes to come and try my "water gravy". You will not know, nor will you care, that it contains no milk.
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Sounds to me like someone with a serious lack of palette ... next you'll try to tell me I can't tell the difference between meat smoked over wood charcoal and meat smoked over gas.
If you are lactose intolerant use goats milk.
I'm not saying that you can not make an "acceptable" substitute with water, just that I can tell the difference, but it ain't really gravy, it's an ersatz substitute.
Next someone will be trying to convince me that Postum tastes just like coffee ... or that Budweiser tastes just like beer. ;)
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Originally posted by Skuzzy
It is a biscuit here straffo.
Hey, leftover BBQ aint so bad MrBill.
Well you have to know that in French the word Biscuit is like the word cake : generic :p
So if I reformulate my previous sentence :
There is a lot of "a" biscuit but a single "the" biscuit.
Hahemm this sentence look clearly better in French :D
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Oh Mr. Bill, I would never use eggs in the mix. I offered it as an option to those who want a fluffier biscuit.
And there is absolutely no way to make gravy with water and have it taste the same. No way at all. Like I said (well, my mother and her mother said), if it is made with water, it aint't gravy, it's soup.
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The bacon gravy described earlier sounds delicious...heart stopping, but delicious.
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Originally posted by Skuzzy
And there is absolutely no way to make gravy with water and have it taste the same. No way at all. Like I said (well, my mother and her mother said), if it is made with water, it aint't gravy, it's soup.
Agreed. Gotta have the ole moo juice for a proper soppin. :D
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Originally posted by Skuzzy
Modify the ingredients to add one or two eggs beaten and mixed with the buttermilk (fluff the egg whites if you must). No soda needed.
The biscuits are supposed to a bit dense, but break apart easily. Not to dry, not to moist. You do not want cake texture.
You roll each out the dough to about 1/8" thick, take an empty can and use it as the cutter. Slather butter over the rolled dough and shake a light powder of flour over it, then stack the layers about 4 or 5 high and seal the edges.
Oh damn,..I cannot talk about this anymore. Stomach is in full bore attack mode!
Skuzzy, so you end up with a precooked biscuit about 3/4" high? Right? Sounds good, I think I'll try that. Never done it that way before. I like to make them from scratch, and your method sound interesting. Does that make them sort of fluffy?
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Sort of. And you can pile the layers up, if you like. I find they bake better when keeping them a little thinner (less bake time too).
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Originally posted by Skuzzy
You are not making gravy if you are using water. If you use water, then you are making soup.
Absolutely...positively Correct...Buttermilk is best.