Any Home Bakers Here?

[ronott1]

I was not raised on Biscuits and Gravy, but first encountered at truck stop cafes.
Did some baking,,, Yes the biscuits are Pillsbury. The Gravy is courtesy of Libby's.
This stuff tastes mighty fine to me.
View attachment 3759207

Heated up the gravy in microwave
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In short time,,, out of oven
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Notes;
I have considered making my Biscuits from scratch. Just haven't got to it yet.

I have considered making the Sausage gravy from scratch. Again, same,, did not get to it yet.

Any others here that like Biscuits, and Gravy??? I recall McDonalds had it on their breakfast menu years ago. Have not seen it in recent times.

Biscuits and tuna gravy!

If you make biscuits, make drop biscuits. You can also use the same recipe for dumplings.

 

[MamaPoult]

We have been having VERY DIFFERENT WEATHER.....This morning it is Spring....
forecast STORM, SLIPPERY and then back to Spring. 50ties degrees....20 degrees
back to 50 degrees.

Oh man thats crazy!! Its-20 today

 

[pennyJo1960]

Make baking powder drop biscuits and my own sausage gravy.
Okay biscuits and sausage gravy for dinner.
Also making a devils food cake butter frosting.

 

[BigBlueHen53]

Never had biscuits and gravy till I moved here to MO 13 years ago. No pork here but there are white gravy mixes with no pork. I'm not crazy about this dish, and being diabetic it's very bad for me. But I fix it occasionally for my DH and kids, who like it. We do serve it with over-easy eggs. Just seems like liquid white flour over baked white flour. I know, "get a rope!" Lol.

 

[ronott1]

Never had biscuits and gravy till I moved here to MO 13 years ago. No pork here but there are white gravy mixes with no pork. I'm not crazy about this dish, and being diabetic it's very bad for me. But I fix it occasionally for my DH and kids, who like it. We do serve it with over-easy eggs. Just seems like liquid white flour over baked white flour. I know, "get a rope!" Lol.

It is usually a bechamel sauce. It starts by cooking flour in fat, like butter until you do not smell the flour-- a minute or so and then adding in warm milk and then the gravy stuff.

For the tuna gravy, you add a can of tuna. salt and pepper to taste.

If you want to make beef or chicken gravy, you can use better than bouillon for the meat flavor.

added: this is a way to make an alternate to the gravy mix.

 

[BigBlueHen53]

It is usually a bechamel sauce. It starts by cooking flour in fat, like butter until you do not smell the flour-- a minute or so and then adding in warm milk and then the gravy stuff.

For the tuna gravy, you add a can of tuna. salt and pepper to taste.

If you want to make beef or chicken gravy, you can use better than bouillon for the meat flavor.

added: this is a way to make an alternate to the gravy mix.

Yes, thanks.

 

[BullChick]

Hey, @cavemanrich I have a variation of your danishes.
Use biscuit dough (refrigerated is convenient)
make a well in the middle
use an egg wash
sprinkle cinnamon sugar over the whole top
Add apple pie filling
Bake @375 for about 15 minutes
Of course any jam/fruit can be used.

 

[jnicholes]

It is usually a bechamel sauce. It starts by cooking flour in fat, like butter until you do not smell the flour-- a minute or so and then adding in warm milk and then the gravy stuff.

For the tuna gravy, you add a can of tuna. salt and pepper to taste.

If you want to make beef or chicken gravy, you can use better than bouillon for the meat flavor.

added: this is a way to make an alternate to the gravy mix.

You got me curious now. I think I got a recipe for Sauce Bechamel in Le Guide Culinaire.

 

[BigBlueHen53]

You have not made sauces and gravies from scratch, Jared? I am amazed. Bechamel is a mother sauce, as you will discover. Once you master it there is a whole world of sauces you can make with a little tweaking. You'll have so much fun!

 

[jnicholes]

You have not made sauces and gravies from scratch, Jared? I am amazed. Bechamel is a mother sauce, as you will discover. Once you master it there is a whole world of sauces you can make with a little tweaking. You'll have so much fun!

That’s the wonderful thing about Escoffier. A lot of his recipes are compounds. They start with a specific sauce, or specific recipe, and then they compound with other recipes.

I know one recipe that has SIX different recipes in it. Truites Farcias is what it’s called.