Biscuits and Gravy

On Wednesday, Larry made home made biscuits (well sort of) called 7-up biscuits. Basically, you melt half stick of butter in 9-inch square pan and then mix together 2 cups Bisquick (we used Pioneer brand), 1/2 cup of sour cream until crumbs form and then add 1/2 cup of regular 7-up and stir together to make a stiff dough. You then roll them out using about another 1/2 cup of Bisquick and then cut them into 12 biscuits and bake. He made gravy using the browned and frozen sausage we put up 2 weeks ago and it is a real time saver. I'm going to pick up 5 lbs. and we'll brown it and pack in 1 lb. packages. We get 2 1/2 breakfasts out of a lb.

Tonight I made a box of King Arthur Gingerbread mix that I picked up this spring for 1/2 price and used 1/2 cup melted butter instead of oil and added an extra egg and some more spices. I then made a streusel topping for it and baked it. Very, very good. We haven't had ginger bread for a long time.

I've had a 7-Up Cake before - kind of a coconut cake as I remember.

I've never heard of biscuits using the soda....interesting.

Sounds delish!!!

Well, I fnally made biscuits and sausage gravy! Like I predicted, Brian was gaga over them. My sausage gravy came out fine even though I would've liked to have parsley to put over it but I was totally out of it.

I still have some parsley in the garden but the leaves are yellow. I just plan on cutting them back a bit at a time to see if I can keep the plant growing a bit.

I was going to make homemade biscuits to go with the gravy but I remembered I had some just expired Grands in the fridge so I used those. I pretty much did what Beth said she did to make the gravy and it came out super. Thanks, B.

ok this leads me to this.I have a roll of grands, I don't buy that often so I forgot I even had it. After you open the can ,can you keep the un baked ones or do you have to bake them then maybe freeze the baked ones? I would only eat one..Then to re heat wonder if they would be good??

frozen grands,I used to buy them.baked one or 2 was fine.Not as good as homemade tho..

I have frozen leftover home made biscuits after they were baked, but not the Pillsbury kind as I rarely buy them. Usually get them for a recipe of some sort but rarely end up using them and they get tossed. Like you, they get pushed to the back and are lost. Trying freezing the cooked ones and see how it does, your just going to toss them otherwise. We do re-heat them for a few days after they are baked.

I'm not fond of the reheated canned biscuits - but I agree with Pea, I'd try wrapping the raw dough individually and freezing for later baking.

I remember my Mom making stews & putting chopped up 'blue can' on top lol.Totally fake dumplings.I think I bought these for grandson to make pizzas.

You could take the leftovers and poke a hole in the middle and form into a ring and fry to make into "donuts" to shake in cinnamon & sugar for the boys.....

Then they'd be used and you wouldn't have to deal with the leftovers.

I remember an apple "dumpling" dish where you flattened the canned biscuits out and wrapped them around apple chunks, put them in a baking dish and then covered the whole thing with Mountain Dew soda and baked. I never made it because it sounded disgusting to me....I'm NOT a soda fan. But I read the reviews and people said it was wonderful. I would think you could google Mountain Dew dumplings and find the recipe.....

We had the leftover biscuits and sausage gravy for brunch today and they were still yummy -- but anything would be with sausage gravy.

All this talk of biscuits and gravy makes me want some. Think I will make some tomorrow. I can taste it now. YUM!

Yesterday a.m. I cooked up an entire tube of Jimmy Dean and made a huge skillet of sausage gravy to freeze. Probably a big mistake as it will give me the excuse of eating it more often than I should. But, hey, I have most of the batch of biscuits I made packed away in the freezer ~ they have to be used with something!

LOL

I gotta tell you something. Now, I am sure that there are different types of biscuits, and different types of gravy. However, when hubby and I were in Florida last January, they were serving biscuits and gravy for breakfast at the KOA where we were. So, I said................ let's try them. I like biscuits, I like gravy. They were the most disgusting white slop that tasted like flour and water dumped over a biscuit.

I don't have any idea how they were made, but they were disgusting. Now, if you have some stew in a pot, take some biscuits in the tube, you know the ready made ones, pop them on top for about the last 20 minutes, you get great dumplings.

Biscuits & sausage gravy & chicken & dumpling around here are two totally different things.

You make buttermilk scratch biscuits.You make white gravy.Then you fry up some sausage.add the sausage to the gravy then place that on top of biscuits.Heaven on a plate.. 

When I make dumplings for a dish ,I make them little clouds of greatness lol.They are light & fluffy & soft but cooked.You do place your dough wet on top then steam them.They steam in the gravy of your, lets say pot of chicken, with the lid on.I like them fluffy. My mom rolled them out flat ,I don't like them like noodles.

Sorry you have that mess Niagra.That is not true biscuits & gravy.

Isn't the white "gravy" basically a bechamel sauce?

If you top your chicken with biscuits and bake it, you have chicken pot pie. If you make your biscuits wet, top the chicken and gravy with them, cover and steam for 15 minutes (don't take off the cover!) you have drop dumplings... what I made yesterday. I prefer them over noodle dumplings which aren't nearly as good in my opinion.  

White breakfast gravy is made with milk, butter and flour. Browned crumbled sausage is served with it. It's a Southern thing. White dinner gravy is not the same thing and would not taste as good over a biscuit.

Actually when I make chicken and dumplings, I poach the chicken in chicken stock, remove it and let it cool.  Cook the dumplings in the broth and remove them, then make a gravy with the broth, cornstarch and cream then add  while cooking, I remove the bones and skin from the chicken, add back the meat to the gravy and add back the dumplings and heat through before serving

Milk, butter and flour is called a bechamel or basic white sauce here, not gravy. Guess that's what confused me. Gravy is a brown meat based sauce.

Bechamel is the base for white gravy.  Technically it is a sauce until meat is added.  Sauce with meat is -in some circles- considered what makes it a gravy instead of a sauce. I actually add a little chicken Better Than Bouillon to my breakfast gravy.

Actually when I make chicken and dumplings, I poach the chicken in chicken stock, remove it and let it cool.  Cook the dumplings in the broth and remove them, then make a gravy with the broth, cornstarch and cream then add  while cooking, I remove the bones and skin from the chicken, add back the meat to the gravy and add back the dumplings and heat through before serving

that is how I do it too.Gosh I may make it today instead of chicken Parm lol.

It is still HOT here 80 plus today.I might turn on the air so i can get cool first lol

I forgot to add that when i make poached chicken, after I remove the chicken and before I make the dumplings, i strain the broth and skim off the fat.

my 2 puppers will right under my feet & following me every step,they smell that chicken & think it is their food. lol