Originally Posted by tomwed (Post 1267892)

I've had them at Bonifay at their breakfast buffet. I'm not sure if Evens Prairie offers them. If they do, I would go there. With a buffet you can taste and not waste.

They are really not that hard to make. You put cooked crumbled breakfast sausage into a white sauce. That's just equal parts of butter and flour cooked very slowly with the whisk constantly moving until it is no longer white, and then you slowly add milk. Taste and season with black pepper. I think the big packaged biscuits are pretty good.

Originally Posted by kcrazorbackfan (Post 1268152)

Butter? Yikes..... Not in southern gravy..... You had me until the butter part...... Yikes..... :-)

Bonifay's are ok. Rae Rae's or Darrell's is the best.

Originally Posted by graciegirl (Post 1268160)

I like Bob Evans, although I must admit they are taking things off their menu that were so good. I guess people don't eat liver and onions much any more, and in Cincinnati, Perkins had Goetta and eggs. Goetta is a kind of sausage with pin oats only found in Cincinnati. Yummy.

For country gravy,brown Sausage, add flour and brown it for a bit, add milk and lots of pepper and some salt...Gravy, simple and good. Homemade biscuits have to be "short"and best made with buttermilk. At least that is how I was raised.

Originally Posted by tomwed (Post 1268165)

I made them on a hunch it was butter. Save me some time. What works best? Crisco? lard? bacon fat? chicken fat?

Spill the goods.

It may be I have never tasted all that they could be.

Originally Posted by VApeople (Post 1267869)

Thanks for the response. It sounds like you take your biscuits and gravy pretty serious, Don. I like that! We are the same way with barbecue.

Have you tried the B&G at Darrell's? Everything we have had there has been excellent.

Originally Posted by dbussone (Post 1268179)

Crisco is what most of our southern friends use.

And then there is red eye gravy which is even more of a delicacy. Served with ham fried in a cast iron skillet and biscuits. One of my specialties. My wife makes the biscuits!


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Originally Posted by tomwed (Post 1268192)

Isn't red eye gravy made with ham "juice" and coffee?



I'll get a bucket of Crisco and if I don't like cooking with it, I'll use it on my hair and eyebrow windows.



Off topic but I'm from NJ. And the first time the 5 of us, a long time ago, drove to Disney we stopped for breakfast down South and when the waitress set down the plates we all looked at the grits and next looked at each other. This included our four year old who was new at being suspicious of all things Southern. We wondered in amazement what that was sitting there between the eggs and the bacon and why we weren't warned in advance of it's arrival. Was this a Southern test for Northerners of their true grits?



Most of us now love grits. And red eye gravy. But we are still suspicious of Southerners. No offense meant.

Originally Posted by VApeople (Post 1267860)

My wife and I love to have breakfast out about once a week but we have never tried biscuits and gravy. After hearing how some people really love that succulent dish, I'm trying to convince her to try it sometime soon.

Do any of you biscuit and gravy lovers have a favorite place to get it?

Originally Posted by bbbbbb (Post 1267942)

Yes, at our house, no one can do it like we do the B and G and I am serious. Most places we have tried in the past do not do well. Want to know how to do your own?
bbbbbb :pepper2: