Sausage Gravy & Biscuits

Gotta put in a plug for Goose Creek Diner- they're awfully good.

That's where I'm going to try them next...

Barbara Lee's gets my vote.

North End hands down gets my vote, but it's not for everyone. The first time I tried them, my friend ordered them and said they were the worst biscuits and gravy he'd ever tasted and scooted the plate away (and this guy liked to eat). I tasted them and declared them the best. For me, it was the biscuits. I crave their biscuits with a little jam from time to time. Plus, it's nice of them have a choice of meat or vegetarian gravy.

I would assume a "dive" type place would be best...ie...Wagner's, Lynn's, etc.....I am very very proud of my biscuits and gravy therefore, I veray rarely order it out....

I will say that Cracker Barrell's B & G are gross to me.

.....I am very very proud of my biscuits and gravy therefore, I veray rarely order it out....
I will say that Cracker Barrell's B & G are gross to me.

I've got to agree with you on both counts! I definitely like the biscuits and gravy I make myself the best but I also enjoy going out and having them (same for corned beef hash). And yes Cracker Barrell's are totally gross of course that isn't sausage gravy either, as far as sausage gravy goes Bob Evans has to have some of the worst.

I would assume a "dive" type place would be best...ie...Wagner's, Lynn's, etc.....I am very very proud of my biscuits and gravy therefore, I veray rarely order it out....

Lynn's a dive? Wha?

.....I am very very proud of my biscuits and gravy therefore, I veray rarely order it out....
I will say that Cracker Barrell's B & G are gross to me.

I've got to agree with you on both counts! I definitely like the biscuits and gravy I make myself the best but I also enjoy going out and having them (same for corned beef hash). And yes Cracker Barrell's are totally gross of course that isn't sausage gravy either, as far as sausage gravy goes Bob Evans has to have some of the worst.

Obviously, the Great Biscuit & Gravy Debate is very subjective, but I regard Bob Evans' as among the best I've tasted in restaurants -- and I've sampled a wide variety...I'm inclined to agree w/you about Cracker Barrel's gravy, though I don't consider it "gross", it is rather bland -- however, as you point out, it's not sausage gravy, nor is it marketed as such...the term they use is "Sawmill Gravy", what my father (who was raised in southern KY) often referred to as, "milk gravy", which is a traditional country recipe....admittedly a little short on flavor, but no less authentic....

Obviously, the Great Biscuit & Gravy Debate is very subjective, but I regard Bob Evans' as among the best I've tasted in restaurants....

John, considering I agree with you on most restaurants I wonder if it could be a factor of which Bob Evans you eat at, the cooks at each restaurant may make their gravy differently? What Bob Evans do you normally go to? I normally go to the one on Hurstborne by I-64. I find their gravy is too thick, the color is too dark and it generally lacks flavor.

Render the fat out of the best sausage available. Toss in some sweet onion preferred herbs and lower the heat. Cook real slow until the fuzzies exit your brain. Add garlic and way too much heavy cream....Your on your own with the biscuits.

Least I forget a heaping helping of fresh ground pepper.

Obviously, the Great Biscuit & Gravy Debate is very subjective, but I regard Bob Evans' as among the best I've tasted in restaurants....

John, considering I agree with you on most restaurants I wonder if it could be a factor of which Bob Evans you eat at, the cooks at each restaurant may make their gravy differently? What Bob Evans do you normally go to? I normally go to the one on Hurstborne by I-64. I find their gravy is too thick, the color is too dark and it generally lacks flavor.

Despite that chains are supposed to be consistent in the preparation of their food, it's true that you often encounter some variation among locations....I haven't eaten at the Hurstborne/I-64 Bob Evans in many years, so I can't comment on the quality of what they serve....the one I typically visit is off Westport Road and the Snyder Freeway (near Meijer), and I've always thought they do a pretty good job w/their breakfast menu...

Render the fat out of the best sausage available. Toss in some sweet onion preferred herbs and lower the heat. Cook real slow until the fuzzies exit your brain. Add garlic and way too much heavy cream....Your on your own with the biscuits.

Mark, you sure go the gourmet route with your gravy! I've never had nor seen a recipe for sausage gravy that had onions, herbs or garlic in it. Not saying it doesn't sound good, just a little more big city and a little less country than normal sausage gravy. The only ingredients in country sausage gravy that I've seen are, sausage, flour, milk (or cream), fresh ground pepper and maybe a little salt.

I love sausage gravy, and I love to eat homemade sausage gravy. However, making it at home, and seeing what actually makes it good (the amount of pork fat, mmmmm), is the best incentive I have for not eating it.

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