Biscuits and gravy? Where can we find it

[Fizban]

We would love to indulge in some biscuits and gravy on our trip. We live in nyc and it is not easy to find.
Wondering where we might go to find some?
Our breakfasts now are mostly grab and go, resort (pop) or in park so we are open to lots of options.

The food court at POFQ and POR both have gravy and biscuits.

 

[xlsm]

Another vote for Whispering Canyon. Just had some biscuits and gravy there yesterday and they were so good!! (and I'm super picky about my biscuits and gravy!!!)

Also good there is the banana bread french toast and the pulled pork eggs benedict (which sounds weird but is very good!!)

 

[Fizban]

^basically my recipe too. I use maple sausage.

AKL's Mara has Sausage gravy that isn't bad.

I make it all the time at home( my husband never had it growing up, poor man was so deprived).

our local Officer's Club Sunday Brunch often has it. and every time we go there is someone( usually British, I find) that has no idea *** it is and gives it a wary look. one guy tentatively tapped me on the shoulder as I ladled it on my plate and whispered half fearfully asking what it was. I explained, he went for it then came back to my table later to thank me for introducing to his new favorite thing!

My gravy recipe: Bacon grease, flower, whole milk, 1/2 teaspoon cayenne pepper, shredded chipped beef, black pepper, and finally just a little bit of kosher salt.

 

[neatokimmo]

This thread is cracking me up. We are gravy junkies too.

I don't believe we have run across any real biscuit gravy in WDW. It tastes like that powdered stuff with some meat thrown in it.

 

[RipperSB]

Pretty sure 95% of every breakfast menu at WDW has bicuits and gravy!

You might be underestimating...

 

[ammag]

I didn't see it at AoA but we were only there for one breakfast so I might have missed it.
Funny you mention Cracker Barrel, I think that's the worst I've ever had! I was all excited thinking it would be good, but it was SO smokey to me, I didn't like the sausage.

Made from a powder is better than nothing for us, since we have no place to ever get it here. We are considering moving to North Carolina Ina. Few years maybe that will be a benefit!

 

[bookgirl]

My gravy recipe: Bacon grease, flower, whole milk, 1/2 teaspoon cayenne pepper, shredded chipped beef, black pepper, and finally just a little bit of kosher salt.

We call that S.O.S.

I'm from the Midwest where fingers can be utensils and gravy is a condiment. LOL

For the poster asking about making gravy.....I'm not a chef nor have I had any formal training except at the side of a few generations of farm women who taught me to cook but I'll add in my advice.

I make it similar to previous posts but tend to stick to the basic flavorings, but gravy is all about technique:

Cook your breakfast meat, remove meat from pan leaving rendered fat, pour off any excess (for a 2 to 3 people you just need a couple of tablespoons of fat, your gravy will be oily and separate if there's too much fat), heat should be low/med to medium, add flour in approximately an equal amount to fat, it will clump up at first but should thin out as it heats up, you want to cook until you have it the consistency in between a crepe and a pancake batter, keep stirring in the pan until it begins to darken up, you want it to be light brown you'll think your 'burning' it but your not you are making a medium roux, slowly whisk in milk until the flour mixture is incorporated (about a cup in a half to two cups if you had two tablespoons of fat and two tablespoons of flour) add salt and pepper and bring to a low boil. It should thicken up after a few minutes just make sure you keep stirring, once it's thickened to your desired consistency then bring the heat down to a low low simmer. Cook it to too hard or too long and it will thicken to glue. You can add your meat back in or you can serve it plain. We tend to do our bacon or sausage patties/links to serve on the side.

Honestly the easiest way to learn is just invest in a bag of flour and gallon of milk, and a bottle of oil and practice the roux (flour/fat mixture). That is the secret to making a good gravy. Once you learn the technique the flavorings are endless.

We found the Captain's Grille to have decent B&G. POR had the right flavoring but on one occasion the texture was glue (too long in the warming tray) and one day to be correct.

 

[Fizban]

We call that S.O.S.

I'm from the Midwest where fingers can be utensils and gravy is a condiment. LOL

For the poster asking about making gravy.....I'm not a chef nor have I had any formal training except at the side of a few generations of farm women who taught me to cook but I'll add in my advice.

I make it similar to previous posts but tend to stick to the basic flavorings, but gravy is all about technique:

Cook your breakfast meat, remove meat from pan leaving rendered fat, pour off any excess (for a 2 to 3 people you just need a couple of tablespoons of fat, your gravy will be oily and separate if there's too much fat), heat should be low/med to medium, add flour in approximately an equal amount to fat, it will clump up at first but should thin out as it heats up, you want to cook until you have it the consistency in between a crepe and a pancake batter, keep stirring in the pan until it begins to darken up, you want it to be light brown you'll think your 'burning' it but your not you are making a medium roux, slowly whisk in milk until the flour mixture is incorporated (about a cup in a half to two cups if you had two tablespoons of fat and two tablespoons of flour) add salt and pepper and bring to a low boil. It should thicken up after a few minutes just make sure you keep stirring, once it's thickened to your desired consistency then bring the heat down to a low low simmer. Cook it to too hard or too long and it will thicken to glue. You can add your meat back in or you can serve it plain. We tend to do our bacon or sausage patties/links to serve on the side.

Honestly the easiest way to learn is just invest in a bag of flour and gallon of milk, and a bottle of oil and practice the roux (flour/fat mixture). That is the secret to making a good gravy. Once you learn the technique the flavorings are endless.

We found the Captain's Grille to have decent B&G. POR had the right flavoring but on one occasion the texture was glue (too long in the warming tray) and one day to be correct.

LOL, SOS is chipped beef gravy on toast (the shingle). But it sure is home cooking

 

[bookgirl]

LOL, SOS is chipped beef gravy on toast (the shingle). But it sure is home cooking

Very good, and very budget friendly. My mom would make it as a 'treat', but it was really just an inexpensive way to feed us with a minimal amount of fuss. We had it on toast or biscuits, and even the occasional left over rolls that we toasted up. Pretty much any leftover bread.

I have to avoid most of this stuff now but I still appreciate basic home cooking.

 

[dashofsunshine]

My gravy recipe: Bacon grease, flower, whole milk, 1/2 teaspoon cayenne pepper, shredded chipped beef, black pepper, and finally just a little bit of kosher salt.

We make chipped beef, too! But we make sausage gravy separately. Both are soooo good

 

[ammag]

This is an epic breakfast gravy cooking thread now. Is chipped beef essentially the same but with beef? I've never had I've seen it before but didn't look good! I first had B and G in Colorado, never heard of it in maine growing up!

If I were an investor I'd create a small restaurant in nyc serving southern breakfast food or a food truck wih only sausage and gravy, with variants. Mmmmmm,

 

[tomatecerise]

In Québec (in Lac St-Jean) We have a sauce who made with pork fat (salted lard find sliced and cooked in the pan when they are crunchy). Then you add 1 tablespoon of grilled flour (browned gold) per 1/2 cup of water. We name it "sauce à la poche" - pocket flour. It was an ancestral recipe made with the bottom of the flour pocket. Recipe for poor people.

 

[SwimminAtAKL]

In Québec (in Lac St-Jean) We have a sauce who made with pork fat (salted lard find sliced and cooked in the pan when they are crunchy). Then you add 1 tablespoon of grilled flour (browned gold) per 1/2 cup of water. We name it "sauce à la poche" - pocket flour. It was an ancestral recipe made with the bottom of the flour pocket. Recipe for poor people.

@tomatecerise - This sounds like a fun recipe to try! Can you explain how to prepare "grilled flour"? I'm not sure what you mean. Also, by "pork fat/salted lard" are you talking about...des lardons? In the US at least, the equivalent to lardons would be pork belly, fatback, salt pork, or (easiest to find) unsliced or thick-cut (unsmoked) bacon. Fat/lard here has no meat on it (Or is that what you meant?) (Si vous voulez, vous pouvez aussi l'écrire en français?)

Merci bien, et bonne journée!

 

[Fizban]

This is an epic breakfast gravy cooking thread now. Is chipped beef essentially the same but with beef? I've never had I've seen it before but didn't look good! I first had B and G in Colorado, never heard of it in maine growing up!

If I were an investor I'd create a small restaurant in nyc serving southern breakfast food or a food truck wih only sausage and gravy, with variants. Mmmmmm,

Chipped beef is thin sliced dried beef. You can usually find it in the cold cut department in little plastic bags, but some also carry brands in jars.

 

[tomatecerise]

I use Brown flour to make my pork chops too




The salted lard have no meat

For browning the flour you use a pan (you can make it in oven but it sur for big quantity). I put 2 cups or more flour (if your pan is big enough) on medium Heat and you strir and stir constantly and crush because the flour can agglomerate. You stir like this until all the flour is golden Brown. More your flour is Brown, more the taste Will be strong. Pass the flour in a fine sieve and store in a container when is cold. Good for 3 months.

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Ma recette en français (au four)
http://www.pauseamicale.com/t8910-farine-grillee?highlight=Farine

Mes côtelettes de porc
http://www.pauseamicale.com/t8674-cotelettes-sauce-cochonne?highlight=Cochonne

 

[emcclay]

You might be underestimating...

I think you are right!

 

[ammag]

Just saw that this is a thing! Sounds awful but.....

 

[tomatecerise]

Mmmmm chips!

Here they Try Maple chips. Awfull...

 

[Elevationist]

Lay's need to be stopped...

 

[DisneyHardin]

Until I read this thread, I had no idea that there were parts of the US that don't eat biscuits and gravy!!! We don't eat big breakfasts, but love breakfast food, so we have it for dinner all the time. My husband likes me to substitute chorizo for regular breakfast sausage, but I don't do that too often because it is too spicy for me.