The Texas BBQ Forum

Posted: **Thu Jan 25, 2018 12:04 pm**

First of all let me THANK :salut:

Tx Dragon for the amazing biscuit recipe. My wife is 57 yo and has now made homemade biscuits that she is proud of :cheers:

We talked about it last night and decided we wanted to give it a go this morning. We followed his instructions to the letter and you can see the results. Sausage gravy is always a favorite, but these biscuits take it to a whole new level. Forgive me in advance for the order of the pictures as I never can figure out how to properly post them. It's probably why I don't post more pictures than I do. PLease note how much these rise, how fluffy they are.

Posted: **Thu Jan 25, 2018 12:10 pm**

More pics:

Posted: **Thu Jan 25, 2018 12:23 pm**

Perfection!

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Posted: **Thu Jan 25, 2018 12:36 pm**

I hate to agree with Sooner too much
HOWEVER
I AGREE WITH SOONER
PERFECTION

:tup:

Posted: **Thu Jan 25, 2018 12:40 pm**

I urge everyone to do this. Just follow his instructions for the win. It made 25 biscuits, 9 of which we put in a zip lock uncooked to see if they will keep like that. See no reason why they wouldn't. Even as good as these are we cant eat that many in just a few days.

Posted: **Thu Jan 25, 2018 12:52 pm**

OldUsedParts wrote:I hate to agree with Sooner too much
HOWEVER
I AGREE WITH SOONER
PERFECTION

You should try it more often…good for your soul :)

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Posted: **Thu Jan 25, 2018 1:04 pm**

bsooner75 wrote:
OldUsedParts wrote:I hate to agree with Sooner too much
HOWEVER
I AGREE WITH SOONER
PERFECTION

You should try it more often…good for your soul :)

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OUP can say anything he wants, but I happen to know of a certain green sauce that he now puts on everything, kinda like me. :cheers:

Posted: **Thu Jan 25, 2018 1:56 pm**

what's this double teaming stuff :dont:

Posted: **Thu Jan 25, 2018 2:53 pm**

bsooner75 wrote:You should try it more often…good for your soul :)

But for your liver.....not so much!

Posted: **Thu Jan 25, 2018 3:53 pm**

How bout a recipe for that "sausage gravy" while we're at it :dont:

Posted: **Thu Jan 25, 2018 4:03 pm**

Is that butter you're grating in?

Torture! :laughing7:

Posted: **Thu Jan 25, 2018 4:17 pm**

Sailor Kenshin wrote:Is that butter you're grating in?

Torture!

Yes Maam. 1 stick of unsalted butter that I stuck in the freezer for about 30 to make easier to grate. :cheers:

Posted: **Thu Jan 25, 2018 4:26 pm**

OldUsedParts wrote:How bout a recipe for that "sausage gravy" while we're at it

Really? Nothing to it. I just brown Owens, or Jimmy Dean hot sausage and drain in a collander to remove as much grease as possible. Throw it back in the skillet and cover with milk, bring to a boil. Then is separate container (Pint jar) I fill about half way with flour and fill the rest of the way with milk. Shake real well to mix, and once milk and sausage is boiling pour the flour mixture through a strainer while whisking to keep from lumping. Reduce heat and simmer to thicken. That's it, and much easier than making a roue in the pan with sausage an flour and then adding milk.

Posted: **Thu Jan 25, 2018 4:30 pm**

Got it - - - I think I can remember that without saving it - - - good tip on the separate mixing :tup:

Posted: **Thu Jan 25, 2018 4:33 pm**

OldUsedParts wrote:Got it - - - I think I can remember that without saving it - - - good tip on the separate mixing

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