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Hivernant
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Does anyone have a good biscuits and gravy recipe? (Dutch Oven Style)


"I don't know where we're goin', but there's no sense bein' late." Quigley
 
Posts: 104 | Location: The Beehive State | Registered: 12 April 2015Reply With QuoteReport This Post
Factor
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" Wheat Bread and Biscuits.- When baking powder is used, the secret of good bread is to handle the dough as little as possible. After add the water, mix as rapidly as you can, not with the warm hands, but with a big spoon or wooden paddle. To knead such bread, or roll it much, or even to mould biscuits by hand instead of cutting them out, would surely make your baking "sad".....,

3 pints flour,
3 heaping teaspoonfuls of baking powder,
1 heaping teaspoonful of salt,
2 heaping tablespoonfuls cold grease,
1 scant pint of cold water.

Amount of water varies according to quality of flour. Mix thoroughly, with big spoon or wooden paddle, first the baking powder with the flour, and then the salt. Rub in the cold grease (which may be lard, cold pork fat, drippings, or bear's grease), until there are no lumps left and no grease adhering to the bottom of the pan. This is a little tedious but don't shirk it. Then stir in the water and work it with spoon until you have a rather stiff dough.....


Biscuit.- ...., Make dough as in the preceeding recipe, which is enough for two dozen biscuits. Flop the mass of dough to one side of pan, dust flour on bottom of pan, flop the dough back over it, dust the flour on top of the loaf. Now rub some flour over the bread board, flour your hands, and gently lift loaf on
[onto] board. ...., Gently roll loaf to three-quarter-inch thickness. Stamp out the biscuit and lay them in pan. Roll out the culls and make biscuit of them too.
Horace Kephart, Camping and Woodcraft 1917 pp. 343-348.

Gravy for Biscuits (extracted from Camping and Woodcraft p.333)
Drippings from fatty meat (can be bacon, ham, or sausage) left in the pan
1 heaping tablespoonful of flour
Two cups boiling water
Dash of pepper.

Rub the flour into the hot grease (off the fire) until smooth. Pour in boiling water, and return to the fire, and stir. Add the pepper. This should thicken as it cooks over the fire, but don't scorch it.

You can substitute a pint of whole milk if you wish, and bring it to a boil in the pan.

IF you use two cups of coffee instead of water, then you have redeye gravy

LD


It's not what you know, it's what you can prove
 
Posts: 3644 | Location: People's Republic of Maryland | Registered: 10 November 2004Reply With QuoteReport This Post
Booshway
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YUM!!!


Beer is proof that God loves us,and wants us to be happy-B. Franklin
 
Posts: 1449 | Location: Oreegun Territory | Registered: 24 March 2013Reply With QuoteReport This Post
Graybeard
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quote:
Originally posted by Loyalist Dave:

Horace Kephart, Camping and Woodcraft 1917 pp. 343-348.

LD


A lot of good info in that book! My "Field" Size 1910 Heritage Edition has the recipes on pages 118 & 132. Too bad more people aren't aware of Kephart, Nessmuk and Daniel Beard.


Experience is the best teacher, hunger good sauce.
Osborne Russell Journal of a Trapper
 
Posts: 208 | Location: SW Montana | Registered: 17 December 2006Reply With QuoteReport This Post
Booshway
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Somehow I was under the impression that red-eye gravy was made with whiskey....?


Beer is proof that God loves us,and wants us to be happy-B. Franklin
 
Posts: 1449 | Location: Oreegun Territory | Registered: 24 March 2013Reply With QuoteReport This Post
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