Comments on: Biscuits & Gravy

By: Jenny

Jenny — Fri, 04 Feb 2011 16:11:41 +0000

Snowed in here in South Texas, which is kind of a joke because we only got 1/10″, but we’re not prepared for icy roads. Anyway, made this for a treat for my hubs and my boys who couldn’t go to work. Only problem was we were almost out of fresh milk. Had to use evaporated. Never have I made a better gravy! I was amazed at the difference. Thanks for the original inspiration to make this a wonderful treat for my fellas.

By: Sheila

Sheila — Thu, 11 Nov 2010 01:11:07 +0000

These look so good , I may try and make them for my hubby as he loves bisquits and gravy (and I do mean LOOOOOVVVVEEEESSSS them LOL). So don’t be surprised if he asks to move in LOL.

By: nomnom :: biscuit fail :: July :: 2009

nomnom :: biscuit fail :: July :: 2009 — Sat, 18 Jul 2009 22:20:42 +0000

[...] I’ve been reading Suzanne McMinn’s blog, and she knows how to make biscuits like nobody’s business. Yesterday morning, I made a batch of her quick mix, and set about creating some tall, flaky [...]

By: Jill

Jill — Thu, 19 Mar 2009 23:59:33 +0000

Just made this tonight and boy was it good. Always used Pioneer gravy mix in the past. No more now its homemade for me! Thanks

By: Edwina Strickland

Edwina Strickland — Wed, 18 Mar 2009 16:44:35 +0000

This gravy is called ‘milk gravy’ in WV. It is what restaurants serve and mixes make.

True Appalachian homemade gravy is made by browning plain flour in bacon grease, stirring until it is almost burned…for the best flavor. [this takes practice] Then, quickly adding enough water to cool it a little, while still stirring…then, pour in the evaporated milk…a full can for a large skillet of gravy. [my KY Grandma used cow milk...and it tasted the best] Cook and stir until desired consistancy…some like it thinner…some like it very thick. It thickens while coming to a boil. If it gets too thick, thin with water. Open face the biscuits, place sausage on biscuits, then pour over the gravy…or eat sausage patties/links on the side.

Using fried chicken drippings…this same gravy is the best there is for a Sunday fried chicken dinner. Soooo much better than commercial styled chicken gravy.

The only good restaurant gravy and bisquits in WV are served at Susie’s in So.Chas. and No.Chas. They close at noon. Their biscuits are wonderful, their gravy, though it is milk gravy, is better than homemade milk gravy.

By: Ann Aguirre

Ann Aguirre — Tue, 17 Mar 2009 23:46:38 +0000

That looks delicious. If I could find proper breakfast sausage here, I would totally make some.

By: Suzanne McMinn

Suzanne McMinn — Tue, 17 Mar 2009 20:54:15 +0000

Clarissa, hi! Thanks! It does take a while to gain a readership. Regarding how I have the site set up, I have it set up to open on the blog page by a redirect.

By: Clarissa

Clarissa — Tue, 17 Mar 2009 20:12:43 +0000

hello world…
I have been blogging a couple mo’s now, can anyone tell me how to get folks to visit my blog an follow my blog.? Guess Im being over ancious. Anyways hope some of you will drop in. Enough of that well I stumbled on this blog which I have to say I’m enjoying so I’ll go look around. Have a good day an bless y`all. Clarissa
O’ one more q? how do you keep your main pg to always open in the blog?

By: Donna

Donna — Tue, 17 Mar 2009 19:16:24 +0000

Oh, how I LOVE biscuits and gravey!!!! Sausage gravy! YUM My top pick for resteraunts that serve breakfast. My second fav is the chicken biscuits at Chick-Fil-A!!!!
This is a good idea! I think the next breakfast I make will be this. Thanks for the idea, Suzanne!

By: Lisa

Lisa — Tue, 17 Mar 2009 02:42:04 +0000

Aw, MAN, that looks good!! Gravy is my favorite food group, hands down. My husband often says that I would eat dog poop if it had gravy on it. I know, eeeuuw. But that’s just how much I love gravy.