Biscuits and Gravy Guide New York

If you grew up in the South, you’re probably craving for the traditional biscuits and gravy breakfast that grandma used to make. Imagine, the delectable rich and creamy gravy poured over crisp, fresh, brown biscuits sided with sausages—yum!

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If you grew up in the South, you’re probably craving for the traditional biscuits and gravy breakfast that grandma used to make. Imagine, the delectable rich and creamy gravy poured over crisp, fresh, brown biscuits sided with sausages—yum! Nothing can beat the hearty meals of the south. So how did the biscuits and gravy dish come about? Surely, it must have rooted from some sort of European tradition, as most of Southern dishes usually are. Here’s the low-down on your homemade biscuits and gravy breakfast.

History

There’s probably no dish as historical as Biscuits and Gravy. This dish came about just as the American War of Independence was ending. This was the time when stocks were running out and people had to tighten their belts. Believe it or not, this hearty breakfast was born because people were actually trying to save on their food supply! So, the early European settlers of the south during that time had to come up with a dish that’s filling enough to eat before a long, hard day’s work without consuming their animal stock. The end result was scones (now called biscuits) covered in sausage gravy. It’s not exactly fat free, but hey, they had a lot of time to burn calories during that time.

No one actually knows who came up with the idea of baking biscuits and ladling gravy over it, but the dish stuck around for many, many years. A lot of households in the south still serve their very own version of this dish, and someone from the south, even when s/he is already based in super urban cities like New York, will always remember grandma’s biscuits and gravy specialty.

Making your own biscuits and gravy

If you’re no longer living in the south, and you grew up with biscuits and gravy as one of your staples, you’re probably scouring the internet for cooking tips on how-to cook biscuits and gravy. While this is probably far from the traditional way of preparing the dish, this is an easy fix for that old southern craving.

Let’s start with the biscuits. You will need:

  • 2 cups of bisquick

  • 2/3 cup of milk


  • And for the gravy, you will need:

  • 4 pieces of bacon or sausage patties

  • ½ cup of cooking oil or bacon drippings

  • ½ cup of all purpose white flour

  • 4 cups of milk

  • Salt and pepper to season


  • Remember, you need to prepare everything first. Have all the ingredients close to the skillet because the cooking pace for this is very fast. You might burn a biscuit or two if you’re not careful.

    1. First, you should preheat your oven at 350ºC. Leave the oven to mend for itself, and then go to the skillet.
    2. Over medium heat, you should place the sausage or bacon over a heavy skillet and let them fry.
    3. While the bacon or sausage is frying, go over to the counter and fix your biscuit dough. Everything is happening simultaneously at this point. If you’re just beginning to learn how to cook, it’s probably a good idea to mind the biscuits first and go over the meat and gravy later, or have someone else give you a hand to prevent anything from burning.
    4. Let’s go back to the biscuits. You should pour the bisquick into a medium sized bowl. Next, stir in the milk to moisten the bisquick dough. Work the dough, but don’t work it too much that it loses all moisture. You don’t want your biscuits too hard.
    5. Turn the dough onto a kneading board. Knead and add more flour as necessary until the dough’s consistency is solid but not too dry that it’s cracking. About 5 to 6 kneading turns should do it.
    6. With a rolling pin, roll out the dough. They should be ½ inch thick all around. Once you’ve rolled them at the right thickness, use a biscuit cutter to cut small circles of biscuits. Depending on the size of your cutter, you should have 5 or 6 biscuits.
    7. By this time, your oven should be at the right temperature. Place your biscuits on a lightly greased baking pan and put the pan on the middle rack. In a full-sized oven, the baking should take about 8 to 12 minutes. It could be faster if you’re using a smaller oven. Just bake the biscuits until they’re golden brown and crispy.
    8. Once you’ve placed the dough in the oven, your meat should be cooked. Put it aside on a warm plate, draining it of the oil. Reserve the oil for the gravy.
    9. Do not turn off the heat. Neither should you remove the skillet from the heat. By now, you should be left with about ½ cup of grease. If you think you need to add more, just use bacon drippings or lard. Your decision will depend on how thick you want your gravy to be. Now, all you have to do is add about 2 tablespoons at a time of flour into the oil until the gravy attains its creamy texture.
    10. You can finish off the gravy by adding salt and pepper. Let this mixture simmer for a while and check on your biscuits.
    11. Remember, the gravy should look brown and nearly burnt, but it shouldn’t be too dark that you’re actually burning the mixture. This is a bit tricky because you will have to rely on your sense of smell as much as your sense of taste when you’re judging your gravy.
    12. Keep stirring the gravy until it gets a nice, rich golden brown color. You should use a wooden spoon for this. If you think you’ve overcooked it and it looks too thick, you can save the mixture by just adding more milk. Just keep on stirring until you get the perfect consistency. It takes about three minutes for the gravy to be ready, but don’t be too hasty if it still seems like it needs more time.
    13. Once your gravy is done, your biscuits should be ready too. The next thing you have to do is to plate everything. The serving ratio is usually two biscuits and two sausages per person. On a plate, arrange the biscuits on one side and the sausages on the other. Once they’re in place, bring the place over the skillet and ladle a generous serving of gravy. The gravy per plate should be just enough to cover the biscuits. If your gravy is at the right consistency, it should sit neatly on top of your biscuits.
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