Biscuits (recipe included)

Newpond0

Newpond0

Active member
I've beed experimenting with biscuits and this recipe is my favorite so far. Kentucky Biscuits

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I haven't found any sausage gravy recipes yet that are keepers but really like ham drippings gravy or bacon grease gravy on the biscuits with lots of salt and pepper in the gravy
 
Thank you, Newpond0!
Outstanding biscuits. Had them with lunch and the rest will get the sausage gravy tomorrow morning.;)

Put "about a big hunk of butter" in skillet.
Melt and stir, but don't brown.
Add flower but not enough to get lumpy, while stirring
Add a bit of salt......DO NOT LET IT GET BROWN.....keep stirring
Be sure flour and butter are completely dissolved/mixed
Add milk slowly WHILE STIRRING to keep from getting too thick
It will continue to thicken as long as on burner
Stir in your cooked & well drained sausage and
Bring the Biscuits
Only thing left is to add lots of pepper
In case you didn't notice, my wife doesn't use a recipe often, so you're on your own in determining exact quantities of each. :D
 
I use the spicy sausage. Cook and dont drain. Add some flour to make a roux. Wisk in milk and let thicken as it cooks. Sometimes I add a pack of country gravy mix if I want a lot.
 
Thanks guys! I’m gonna try your gravy recipe HM, and the spicy sausage too crapshoot. Here’s a recipe for homemade breakfast sausage patties that I make sometimes and is pretty good. It comes from here Sausage Recipes and Formulations it’s the breakfast links recipe. if you go thru his site there’s all kinds of sausage recipes. I just convert the recipe to whatever weight of meat I’m using, substitute sugar for dextrose, and leave out the citric acid

5 lbs meat (20%+ fat ratio, too lean doesn’t make good sausage in my opinion)
1.5 tbsp salt
1 tbsp brown sugar
1 tbsp ground rosemary
1.5 tbsp ground sage
1 tsp white pepper
0.5 tsp cayenne

Mix the spices in a little water if you have bullet blender or something similar. Add them to the meat and mix it up well. Tastes best if you let it sit in the fridge overnight before cooking.
 
Venison Salami
5# ground deer, elk or about any of the African antelope
5 rounded tsp. Morton's Tenderquick salt
1 tsp hickory smoke salt
2 1/2 tsp. mustard seed
2 1/2 tsp. coarse ground pepper
2 1/2 tsp. garlic salt
2 1/2 tsp. pepper corns
Mix well, cover and refrigerate. Mix well for 3 more days; on the fourth day mix and mold into
firm, compact 2-2 1/2" diameter rolls. Place on broiler pan & bake @150* for 8 hours, turning often. (If meat is not
lean, bake 10-12 hours to get grease out. When cool, wrap in Saran wrap or foil. Freezes well.

Instead of oven, I prefer to smoke over good old mesquite coals.
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When I cooked for hunting camps biscuits were a hit, I made a sage sausage white gravy, pheasant and veggie gravy. For desert, hot buttered biscuits with honey drizzle over, buttered biscuits with cinnamony fried apples, any canned pie filling warmed and poured over a buttered biscuits works too. Left over biscuits got made into sandwiches for noon snacks.

I believe I still have a biscuit cutter in the truck.
 
hm1996 said:
Venison Salami
5# ground deer, elk or about any of the African antelope
5 rounded tsp. Morton's Tenderquick salt
1 tsp hickory smoke salt
2 1/2 tsp. mustard seed
2 1/2 tsp. coarse ground pepper
2 1/2 tsp. garlic salt
2 1/2 tsp. pepper corns
Mix well, cover and refrigerate. Mix well for 3 more days; on the fourth day mix and mold into
firm, compact 2-2 1/2" diameter rolls. Place on broiler pan & bake @150* for 8 hours, turning often. (If meat is not
lean, bake 10-12 hours to get grease out. When cool, wrap in Saran wrap or foil. Freezes well.

Instead of oven, I prefer to smoke over good old mesquite coals.
View attachment 16086
Click to expand...
Now that is a nice smoker! 👏 👏 👏
 
AWS said:
When I cooked for hunting camps biscuits were a hit, I made a sage sausage white gravy, pheasant and veggie gravy. For desert, hot buttered biscuits with honey drizzle over, buttered biscuits with cinnamony fried apples, any canned pie filling warmed and poured over a buttered biscuits works too. Left over biscuits got made into sandwiches for noon snacks.

I believe I still have a biscuit cutter in the truck.
Click to expand...
I still haven’t tried the fried apples yet. I never even heard of doing that until watching some Appalachian style cooking on YouTube.
 
Since the thread title is redneck kitchen, what do you guys think are the true redneck staples? I’ve never been down to Appalachia or real redneck places before. From my YouTubing it seems biscuits and gravy, fried apples, soup beans, cornbread, sweet potatoes although I’m not sure what type of recipe, moonshine, and cast iron cooking.

Edit: cabbage
 
Last edited:
Cornbread, plain, sweet, with chilis, cornmeal cookies, and pancakes. Sweet potatoes, fried with peppers and onions, baked, mashed and chipped. Soup beans, ham and bean soup and variations, pork hocks, ox tails and cowboy beans.

All staples here, add lentils, split peas, pinto beans, rice.
 
AWS said:
Cornbread, plain, sweet, with chilis, cornmeal cookies, and pancakes. Sweet potatoes, fried with peppers and onions, baked, mashed and chipped. Soup beans, ham and bean soup and variations, pork hocks, ox tails and cowboy beans.

All staples here, add lentils, split peas, pinto beans, rice.
Click to expand...
Thank you for this post AWS 👍. Never knew there was such a thing as cornmeal cookies or fried sweet potatoes. In fact I would like to eat more sweet potatoes but most of the recipes I’ve found are just way too sweet for me (candied yams, baked with marshmallows) although the sweet potato pie has been a hit. I’m gonna try frying ‘em up next.

Also chipped, is that chopped and roasted or is chipped a thing? I googled it and couldn’t figure it out.

By the way just now I saw a fried sweet potato recipe after your post and she sprinkles them with sugar and cinnamon then fries them. She said it goes well with salty bacon or sausage for breakfast. I’m gonna try that as well.

I would love to see some pics and recipes of your cooking sometime!
 
Chipped, slice them thin and fry like a potatoes chip, they make a rack so you can do them in an air fryer to eliminate the fat.
 
Not Redneck or Hillbilly, more like TexMex. Here's a recipe for Salsa Verde,that will warm you up on those cold winter nights up nort, Newpond (Doubt you can find the ingredients that far north, however). ;)
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You could probably substitute green tomatoes for the husk tomatoes. Cerrano peppers might be really hard to find; jalapeno peppers? Wouldn't be as warm as Cerranos, but you could add more jalapeno's to taste.

Place ingredients in a food processor or blender to reach desired consistency.....I like it a bit chunky. One word of caution, especially w/the cerranos, the vapors coming off the blender are very strong & don't even think about rubbing your eyes while working with them. :ROFLMAO:
 
hm1996 said:
Not Redneck or Hillbilly, more like TexMex. Here's a recipe for Salsa Verde,that will warm you up on those cold winter nights up nort, Newpond (Doubt you can find the ingredients that far north, however). ;)
View attachment 16129
You could probably substitute green tomatoes for the husk tomatoes. Cerrano peppers might be really hard to find; jalapeno peppers? Wouldn't be as warm as Cerranos, but you could add more jalapeno's to taste.

Place ingredients in a food processor or blender to reach desired consistency.....I like it a bit chunky. One word of caution, especially w/the cerranos, the vapors coming off the blender are very strong & don't even think about rubbing your eyes while working with them. :ROFLMAO:
Click to expand...
We have a Mexican store here, I'll see if they sell tomatillos. Thanks for the recipe!
 
That's amazing. When I was stationed @ Ft. Polk, La in 1961, the only tortillas to be found were in cans! :cry: Had to come back to Texas to get a decent Mexican dinner.
The tomatillos are a dryer than a green tomato, so work better in the salsa if you can find them.
 
hm1996 said:
That's amazing. When I was stationed @ Ft. Polk, La in 1961, the only tortillas to be found were in cans! :cry: Had to come back to Texas to get a decent Mexican dinner.
The tomatillos are a dryer than a green tomato, so work better in the salsa if you can find them.
Click to expand...
is the taste similar to a red tomato? Also +1 on the Mexican food. Best I’ve had was in Toronto, probably nowhere near as good as the Mexican food in Texas though. I was surprised to get tacos that were mostly meat with a little shredded cabbage, onion, and some kind of sauce that was completely different. Best beans I’ve tasted so far as well

Now when I make tacos I try use corn tortillas from the Mexican store, and steak cooked over charcoal with a salt no spices. Load up the tortilla with Smokey salty meat, top with raw onion, fresh tomatoes, and hot sauce.
 
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