Conference turris::cooks

    You bet!!  Hope the Central Plains/Texas is okay. 
    
    Well, I have the exact measurements and what not of the biscuits
    at home which I'll rustle up for you and hopefull I'll have it for
    you tomorrow.  By gravy do you mean sausage gravy or gravy with
    chicken fried steak??  
                                                                   
    If it's sausage gravy that you're after it's quite easy to prepare.
    Back home (the South , etc) use a non-premade sausage in bulk. 
    It would be just as easy for you to use a sausage like Jimmy
    Dean (in a tube shaped package).  I don't think that brand contains 
    a whole lot of prservatives, if any, and it certainly does the job.
    Plus, you have a choice of what kind of flavor like hot and spicey
    or sage (if you're looking to *duplicate* flavors I'd stick to the
    sage).  
    
    One of the tricks to this is to use a heavy cast iron skillet but
    if you don't have one then use a heavy teflon/siverstone fry pan.
    Make sure that you heat up the pan first on medium heat since it
    prevents the sausage from sticking.  Remove the sausage from the
    package by making a slit length wise.  Place the bulk in the pan
    and by using a wooden utensil break the sausage up.  I like mine
    broken in smaller pieces although I do know some folks who don't.
    Brown that in the pan and then add a mixture of flour and milk.
    Again, there are people who make the gravy differently.  Some use
    Bisquick instead of flour or water instead of milk.  I've even used
    buttermilk and some flour (like fried chicken).  It's all based
    on how thick you want the gravy.  If I don't have buttermilk I add
    a couple of tablespoons of bisquick to a cup or so of milk (whole
    or two).  Just pour that in and allow the mixture to thicken, pour
    it over the bisquits and you're done!
    
    Where I come from we add green onions to the sausage while it's
    browning ... others prefer white/spanish/cello.  Before we pour
    the gravy on the bisquits we top it first with scrambled eggs.
    Add some slice tomatoes and it's all set!!  
    
    There are so many variations to this recipe that it's all based
    on what is or isn't a preference.  I don't know of anyone, aunts
    uncles, my grandmother, who measure anything out.  If your gravy
    isn't thick enough then add a little more flour/bisquick to the
    milk/buttermilk.  I don't recommend that you add the flour directly
    to the gravy because it can get lumpy and you don't want to take
    that chance.
    
    I hope this helps.  Enjoy your breakfast.
    
    /gail
    
    
    

Pour off all the grease from cooking the sausage except about 1 - 2
tablespoons.  Sprinkle some flour on it, maybe a tablespoon, maybe 2 if you
want a lot of gravy.  Salt and pepper to taste, and stir the flour in the
grease over medium heat until there aren't any flour lumps and the mixture
starts to brown just a little. Then turn the heat up to high and stir in a
cup or two of milk.  Keep stirring, heat to boiling and the mixture will
thicken into gravy.  If it starts to get too thick add more milk.  Remember
that as it cools it will thicken considerably more, so don't get it too
thick. 

Steve

    Slight variation to -.1
    
    There is a gravy recipe on the Bisquick box.  I use that with
    a little variation.
    
    I use the slice-your-own-sausage and cut about 3 good slices
    and crumbled the sausage and fry it.  Then I use 6 to 7 TBLSP of
    Bisquick to 3 cups of milk.  Add the milk gradually to dissolve
    bisquick.  Pour into pan (with sausage and all it's grease).
    Add salt and pepper to taste.  Bring to a boil, stirring constantly
    over med to med-hi heat.  If you want it thicker just sprinkle in a
    little more Bisquick, thinner add more milk.  Serves 2-3 healthy
    biscuit & gravy eaters! I think this recipe is as good as any 
    restaurant here in Georgia!
    
    I've also added a few mushrooms and pepper to spice it up once in a
    while.  
    
    For great quick biscuits I use the Pioneer Biscuit Mix.  Can make
    some HUGE great-tasting biscuits...quick!
    
    Enjoy
    
    Kristen Herndon

    Does anyone know how many sausage links it takes to serve 2 people?
                                                            Mary

Two for my wife, four for me.

...in other words, it's a tough question to answer...

Art

    THANKS...It gives me some idea.....Mary