Biscuits,n,gravy .

i also agree that scratch bicuits are the best. trust me, i know my homemade southern biscuits. ;) what i am saying is that bisquick and scratch biscuits have the same exact ingredients but your right that there's probably slight differences in proportion and the fact that bisquick sits on the grocers shelf for who knows how long which makes them taste 'not quite right'. :(
 
Ray I am jealous of biscuit makers . I saw a program on Newfoundland . The lady took the cover off a pot and there were these huge things floating in there . I thought she was boiling cauliflower . I mean these things were huge. They were dumplings in steaming hot pea soup . I am sure if you had one in a bowl of soup you were good to go .

What gets me is the great difference a slight change makes . From Pita bread to Nan bread . A bagel to a tortilla .

I agree with you on the freshness of the flour . I make tortillas sometimes . The flour makes such a difference . It makes me wonder how pioneers made biscuits in the spring that had been stored in the fall . I guess they were just thankful to have any .
 
I use Williams country gravy mix with sausage all the time, and take it camping with me. I cook the biscuits and then pour the mix over them.. You can find the mix in most gravy mix areas of the store. No milk needed just water. It's great
 
Just had biscuits and gravy this morn after reading all the posts, could not help myself
 
In the USA, baking stuff and turkeys-day stuff goes on sale
the week of turkey-day = Thanksgiving. To lesser extent
it goes on sale just before Christmas.

I buy butter, wrap it well in plastic (&perhaps foil) and freeze it.
Walnuts are half-price in some stores.

I have seen turkey at $.20 per pound, as a loss leader.

So any tricks or variations on gravy?
 
I know you asked for biscuit recipes but have you guys heard of damper? It's a bush bread and pretty tasty at that for those of you miss fresh bread while out camping.

Here's the recipe

* 2 cups self-rising flour
* 1/2 teaspoon salt
* 2 tespoons sugar
* 3 tablespoons butter (optional)
* 1 cup water or milk

Mix the flour, salt and sugar together in a bowl. If using butter, cut in the butter until fine crumbs form. Add water/milk to make a soft dough. Knead lightly until smooth.

Flatten the dough out into a thin strip and wrap it around a stick. Suspend the stick on top of hot coals (not the fire directly -- too hot) or alternatively you may wrap it in aluminium foil and bury it underneath your coals.

Enjoy. Hint: honey is great with this.
 
Speaking of the gravy, do you make from sausage leavin's when you are at home or have refridgeration?

Fry some breakfast sausage till it is nearly well done, mash it up and take it off the pan and let it drain a bit. Then take out most of the fat left behind till you have about a couple of table spoons of fat left. add a pat of butter, add two tablespoons or a bit more of flour till all the butter and fat are absorbed into a roux or soft paste. Add some half and half or as close to whole milk as you have. stir the mix while over low med heat. once it starts to boil stir well as it thickens as the flour and liquid mix. add back in the sausage and pour that chunky gravy over biscuits if you like eating it with a fork, or in a bowl if you prefer dunking the biscuits.

Usually the spices from the sausage is enough, but some add a dab of tobasco to the cooked lard, some just grind in a little pepper,


I was living in a house in CA for a while after the 89 quake and I would sometimes eat at this little diner and they would serve up yellow gravy with biscuits and I found it was a mild curry added to american sausage white gravy. Just about the same recipe, just added a teaspoon of curry to the pan. You can add more if you want fire.
 
Guntotin_fool,

That gravy sounds very good, I am going to try it.

Kevin and all,

Calvin Rutstrum had some good sourdough and some
quick bread recipes.
His quick bread method was to mix dry ingreadients for each
batch and store in individual plastic bags. Too easy.

I made his quick-bread and baked it in a small dutch oven
made from a 2 inch deep non-stick cake pan with a piece
of sheet aluminum for the lid.
This setup weighs very little, perfect for backpacking.
When baking, make sure 3/4 of the heat (coals) comes
from the top, or else you will scorch the bottom.
The cake pan can be used for soup and stew type food,
but it is very tippy if put on a modern fuel stove.

Calvin Rutstrum wrote wonderful outdoor books, mostly
about Canada. He was half way between old style
woodcraft camping and leave-no-trace modern camping.
He traveled in very remote areas where many got lost
(and some died); he used celestial navigation and other
methods to stay found.
Many libraries will have his classic books and some of his
books are on Amazon.com.
 
Happy Joe said:
For recipees that need milk I add dry milk then mix with water in the appropriat amount. Most dry components can be premixed dry in a ziplock before you leave.
Enjoy!
Click to expand...

That's exactly what I do too.
Works every time. :thumbup:

/ Karl
 
Would you guys stop ? I have a freezer full of bagels , delicious fruit bread, whole wheat ,english muffins and a couple more ordinairy loaves before I should try any of this .

No matter as soon as flour is a reasonable price i,m gonna do some dutch oven cooking . Thats a good idea about the baking tin/aluminum foil . I may try a variation of that .
 
Kevin,
The top to my dutch oven was aluminum but it was
sheet, not foil. If you use foil, you will probably
need something to reinforce it in the middle so it will
not sag from the weight of coals.
I suppose really heavy duty foil might work,
but some kind of span might be needed.

Instead of aluminum sheet, I can think of 2 substitutes
1)flat after-market aluminum splash-guard cover for
frying pan.
2)larger cake pan, inverted so it locks around the original
cake pan.
Sometimes these items are found very cheap at discount
stores, or thrift/charity second hand stores.

Another, consideration: if you put the pan directly on coals
it might scorch on the bottom, even if 3/4 coals are on top,
because the direct contact on the bottom causes intense
heat flow. You could slightly raise it, with small stones or
a grate, or change it to 5/6 coals on top.
That is where the art, the fun, and good experiences begin.
Bring extra batches of bread/biscuit fixins.

When you eat your first good batch, laugh a little, because
you are there and we are notl
 
Instead of aluminum sheet, I can think of 2 substitutes
1)flat after-market aluminum splash-guard cover for
frying pan.

FNC? I tried that but couldn,t get my truck close enough to the fire .:confused:

I,m pretty innovative so I,ll get around that somehow . I,ve only seen it on T:V: . I saw a pumpkin stew cooked in a dutch oven .The lady heaped coals on the lipped lid . In that case I guess it was to have more heat and to kinda bank the coals a bit . I saw Robert Duvall cooking biscuits in a dutch oven in lonesome dove . Even on T:V: it made my mouth water .:) :) :)
 
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