Olson
Minnesota
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Joined: 04/06/2005
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Car Guy wrote:HAHA I love it! Self admission! You've earned every ounce of it!
Anyway, I wish I could find decent bgravy mix around here. There is nothing that compares to Bob Evans, Pioneer or some of the brands out there. May have to resort to shipping em through the mail. Folks 'round here don't know what good biscut gravy is! 
CarGuy...you are from the land of sausage. It is your duty to introduce them to eating sausage that isn't on a bun with saurkraut.
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campingrandma
South Carolina
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Joined: 08/03/2007
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Here is a good homemade biscuit recipe (I will NOT eat frozen or canned, I make them from scratch even when camping).
1 cup flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons of shortening (must be shortening, not oil or anything liquid)
1 cup of milk
Mix flour, salt, and baking powder together. Cut shortening into flour mixture until the consistency of fine bread crumbs (make sure there are no large lumps). Add milk all at once and stir until there are no large lumps left, (consistency will be rather thin) stir gently. Add enough flour to make a nice dough, usually a cup or so.
Pat out gently on a floured surface, cut biscuits, bake at 400 degrees until golden brown, usually about 20 minutes. Brush with melted bacon drippings or melted butter on top and bottom after removing from oven (gets rid of any flour left from cutting bicuits). Eat and enjoy!
I mix the dry ingredients and shortening together before I go camping and store the mix in a ziplock bag in the tray in the cooler so the shortening doesn't melt (you could store it in the fridge if you wanted too). All I have to do is add the milk and extra flour later. I also pat them out on a piece of waxed paper, so there is no real cleanup after cutting them, just fold up the waxed paper and toss.
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booten
Rocky Mt VA
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Joined: 02/21/2003
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I make mine the same way. I use homemade sausage ...talk about good now that sausage gives it a very different taste.
Roger & Ruth
Ray
Stitch the Yorkie
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Car Guy
Just outside Madison, WI - America's Dairyland
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Joined: 05/18/2006
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Camping Grandma - could you add the buttermilk in the bag at home and just make the biscuts at the campsite?
Olson - careful how you speak there neighbor... that is not sausage, that is a BRAT. We have sausages here. Breakfast sausages are cooked at the KC breakfast and eaten along side eggs and pancakes "The way God intended them..." Although outside influences are changing some - but it's a s-l-o-w process...
Car Guy & Family
2007 Ford Explorer XLT V-8 w/Magnaflow
06 Jayco 232 Hybrid
Rallys attended- 4; Statz Family Kamps-7 Kalvin Kamps-6
In Wisconsin we're more than
Beer, Brats, Cows, Cheese and Polka Music 
Come see for yourself!
Camping in Wisconsin.com
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campingrandma
South Carolina
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No, mixing the milk (plain milk, not buttermilk) starts the rising process with the baking powder. The dough would be unfit to use if you mixed the dry and wet together beforehand.
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Car Guy
Just outside Madison, WI - America's Dairyland
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OH NUTS! You're right - levening with liquid - yeah that wouldn't work so good would it? 
Thank you for reminding me of that!
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MCDDY
Louisiana
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Joined: 07/14/2003
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Would I get laughed off of this thread seeing all of you from scratch chefs if I asked if anyone has ever used the Jimmy Dean gravy mix. Add 1/2 cup each of milk & water in a measuring cup. Good for 2 along with a couple of frozen Pillsbury biscuits. Take the Jimmy Dean, yes I own Sarah Lee stock, sausage patties, cook them down till nearly done, dice them on a cutting board and put back in the egg skillet then add the gravy mix. Longest part of the process is the biscuits in the MH's convection/microwave oven. Use this all the time when traveling.
Dave
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Big Easy Area.
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viajante
Sacramento, CA, USA
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Joined: 05/06/2004
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MCDDY wrote:Would I get laughed off of this thread seeing all of you from scratch chefs if I asked if anyone has ever used the Jimmy Dean gravy mix. Add 1/2 cup each of milk & water in a measuring cup. Good for 2 along with a couple of frozen Pillsbury biscuits. Take the Jimmy Dean, yes I own Sarah Lee stock, sausage patties, cook them down till nearly done, dice them on a cutting board and put back in the egg skillet then add the gravy mix. Longest part of the process is the biscuits in the MH's convection/microwave oven. Use this all the time when traveling.
Dave
I did try the Jimmy Dean gravy mix - it wasn't bad. Just thought the flavor was more intense starting from scratch...
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pinesman
virginia
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Joined: 08/21/2006
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My wife prefers Jimmy dean when eating sausage. However, I am the gravy cook in the family and Jimmy Dean just does not have enough fat. If it is available in your area, Gunnoes whole hog sausage makes better gravy. I usually only make gravy when camping or at Christmas. Last Christmas, I had to add Shortening and butter just to make Gravy for everybody using Jimmy Dean.
kb
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tvme
Medina, Ohio
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Joined: 04/10/2007
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MCDDY wrote:Would I get laughed off of this thread seeing all of you from scratch chefs if I asked if anyone has ever used the Jimmy Dean gravy mix...
Dave
Nope. The great thing about this forum is the variety of cooking styles. I'm sure even the dedicated "from scratch chefs" open a can of "Chef Boyardee(SP?)" of microwave a "TV dinner" now and again.
I haven't used the one you mentioned. I have tried one or another brand of "boil in a bag" and canned sausage gravy... creamed beef too. They were OK. But for me sausage gravy or creamed beef is a favorite meal (hate say it, but yes: "comfort food") so I don't usually make it unless I've got the time to start from scratch.
Bob
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