I have been going to the bwca for ten years now and I was wondering if anyone had a good biscuit and gravy recipe? I cook on a pocket rocket and only carry dehydrated food.

Please let me know if this is a possible task. Thanks.

The Cache Lake package is one option. I like to make simple biscuits in a JMO or in a fry pan. A bakepacker has worked form me and especially good for biscuits in gravy, but i like the crust of the JMO or fry pan. Any number of sausage gravy mixes that are pretty good and I have used alone on biscuits. Dehydrate some sausage or I guess you can add TVP - I have not tried that. Google shelf stable sausage but mnost are summer sausage - which diced or or cut up fine might be pretty good in sausage gravy - sure is in Zatarin's rice and beans.

We have B&G every year. It is a real hearty breakfast that is a favorite with my groups.

We use simple Bisquick or any "complete" biscuit mix (no eggs needed)for the biscuits - simply add water. I also use the JMO to make the biscuits - as I cook over a camp fire.

The gravy is even more simple. Can use one of several "white gravy" mixes that come in a dry pouch. It is "add water" only and guarantees no lumps. Simply stir in COLD water per directions, then add the cold water solution to hot water to make perfect gravy. Several name brands are typically called "peppered gravy" which is very tasty as is. But add pork sausage for top of the line eating.

Old Hoosier

Mmmm...gravy! I have never thought of this before, great idea, and light weight too! I now have my day 5 breakfast instead of boring oatmeal.

Biscuits and gravy are the stuff of legend in camps. As a kid being allowed to tag along on fishing trips with adults the smell of biscuits and gravy in the mornings always were one of the highlights of these trips. As I grew older and starting camping and making my own fishing trips I spend huge amounts of time perfecting my own style of biscuits and gravy. As we traveled further and lighter we tried to bring the simple filling biscuits and gravy with us. From canned mixes to instant powders we created some truly scary attempts at this. Finally after a few thousand attempts we came up with the following that we think comes pretty close to making a dam good biscuit and gravy four days into a trip.
First we dehydrate a course ground country sausage following all the steps you would do in making a simple gravel (dried hamburger) mix to include rinsing the mix after cooking.
Second we use what we call our simple base mix that is nothing more than instant potatoes, powdered milk, a few heaping teaspoons of good chicken stock bullion, a couple teaspoons of corn starch that we add sage, black pepper, thyme, and some red pepper flakes.
At camp after dinner we add some water to the dried sausage and when the sun rises the next morning we mix a package of the instant pizza crust and let sit a couple of minutes. While that is happening we start water boiling and add it to the “simple mix” and re hydrated sausage in a freezer bag and place it in a coozie to sit a few minutes. While this is happening we start making “biscuits” from the instant pizza crust mix in a small frying pan just like bannock. (Ok it’s a lot more like making bannock then making biscuits but hey it works) As the “biscuits” finish a quick un zip and pour from the freezer bag sausage gravy completes the meal.

I am drooling from my mouth. Thank you so much for the ideas and please keep your ideas coming.

We make it all the time. We use a "Country" gravy powdered mix from the grocery store. It is fine by itself, however, many times I will add some crumbled sausage to the gravy for a slightly heartier meal.

I just make fry pan biscuits and usually serve with a side of "farm fresh" eggs.

Quick and easy. This is what I have done the last several years. Or use a cheaper biscuit mix of your choice. The gravy packet is $1-$2 I think. Sausage is more, but it's pretty good. We do keep it in our small soft sided cooler, or you could skip the sausage all together, if you're worried about weight or not using a cooler. Or dehydrate some sausage, but I'd rather not mess with that.

Gravy

Sausage

Biscuits

How does sausage do dehydrated? Does anyone prepare their own sausage gravy prior and dehydrate it?

quote 1964James: "How does sausage do dehydrated? Does anyone prepare their own sausage gravy prior and dehydrate it?"

I'd take either Freeze dried or fresh sausage.

Bisquick Complete Buttermilk Biscuit mix
Southeastern Mills Peppered Gravy Mix
home dried bulk pork breakfast sausage
green onion flakes
butter
low fire for coals

PJ approved!!!

butthead

quote chadobmn: "Quick and easy. This is what I have done the last several years. Or use a cheaper biscuit mix of your choice. The gravy packet is $1-$2 I think. Sausage is more, but it's pretty good. We do keep it in our small soft sided cooler, or you could skip the sausage all together, if you're worried about weight or not using a cooler. Or dehydrate some sausage, but I'd rather not mess with that.


Gravy


Sausage


Biscuits "

I'm biting. Does the JD sausage need to be refrigerated? It says its fully cooked but ... Man this would be a perfect breakfast!

quote butthead: "
Bisquick Complete Buttermilk Biscuit mix
Southeastern Mills Peppered Gravy Mix
home dried bulk pork breakfast sausage
green onion flakes
butter
low fire for coals

PJ approved!!!


butthead"

So you're saying that sausage will dehydrate ok? I was a bit nervous given all the fat in this. I assume if it works you have to rinse with hot water quite well.

I get a lean seasoned ground pork sausage from a local butcher shop, very lean stuff that does no need to be drained after browning.
I dry it at home just like hamburger. I quit rinsing both my beef and pork before drying and freeze till the trip. Tastes great never had any trouble.

butthead

PS: In the fire grate photo, the sausage is soaking in hot water to rehydrate, gravy is in large cup, biscuits in pot set up like a Dutch Oven. bh

quote okinaw55: "

quote chadobmn: "Quick and easy. This is what I have done the last several years. Or use a cheaper biscuit mix of your choice. The gravy packet is $1-$2 I think. Sausage is more, but it's pretty good. We do keep it in our small soft sided cooler, or you could skip the sausage all together, if you're worried about weight or not using a cooler. Or dehydrate some sausage, but I'd rather not mess with that.



Gravy



Sausage



Biscuits "

I'm biting. Does the JD sausage need to be refrigerated? It says its fully cooked but ... Man this would be a perfect breakfast!
"

You buy it in the refrigerated section. We did keep it in the cooler. It's fully cooked, but it's still meat. You might be able to get away with it for a day or two, maybe freeze it first and don't open it or vacuum pack it? It's quite good and very quick and easy this way. Just dump it in when the gravy is heated up. I'm sure there are better recipes out there, but I like to eat well and not spend a lot of time prepping and cooking (either before the trip or in camp) so it works well for me.

quote 1964James: "How does sausage do dehydrated? Does anyone prepare their own sausage gravy prior and dehydrate it?"

Dehydrated pork sausage last night and it's like sweating out fat. UGH! If I keep blotting the fat off will it eventually look like gravel and be safe for a few days in country?

I plan on doing a grocery store gravy mix with shelf-stable bacon crumbled in to it over jello-mold-cooked just-add-water biscuits.

quote 1964James: "

quote 1964James: "How does sausage do dehydrated? Does anyone prepare their own sausage gravy prior and dehydrate it?"

Dehydrated pork sausage last night and it's like sweating out fat. UGH! If I keep blotting the fat off will it eventually look like gravel and be safe for a few days in country?"

I used italian sausage in a pasta dish and course ground chorrizo in a breakfast hash (both mixed with all the other ingredients to dry). Didnt rinse either of them or blot them at all, I did dry them multiple days though. I vac sealed them and put them in the freezer in feb of this winter, they were fine to cook on our trip last week no off flavors or effects.

I love biscuts and gravy I am going to have to work this into menus.

Had the local butcher trim of all visible fat and grind boneless pork loin.

Browned completely and threw in dehydrator.

No need to rinse first. Very little fat when cooked.

I will mix this with gravy over JMO biscuits on trip in two weeks.

I found turkey sausage at Wal-Mart and it dehydrated better. 90% lean I think it was. We were out 7 days without refridgeration and it smelled and tasted great. No GI issues. In fact when I polled our boy scout troop after the trip most said the B+G was their favorite meal.

From a different thread:

I never thought drying bulk ground sausage was that bad. Been doing if for years. browning in skillet
unrinsed sausage above beef
after drying about 5 hours
beef on left sausage on right, 1 1/2 lbs before drying, bagged ready to store in freezer till needed.
I buy sausage at a local store, either Italian spiced or breakfast seasoned. After browning in the skillet very little grease is present about as much as the lean ground beef had, I do not rinse after browning just straight into oven set at 200 and watched (temp stays around 175).


I don't know if it is the type of sausage available by me, but it always cooks up with very little grease, the ground beef shown is 96% lean sirloin.


butthead

We've been doing biscuits and gravy for several years. We do our biscuits in a bakepacker. we use either Bisquick or a cheaper version of it. We use a sausage and white gravy package from the grocery store and buy fresh sausage. We freeze the sausage but still use it in the first two days.

we use the bakepacker for cornbread and cakes etc.

I "bake" my biscuits in a pan lid with the next size lid upside down on top to make a little oven, just have to keep close eye on it. Usually use Bisquick but any complete mix works.

Cook sausage and dry without rinsing then vac pack and keep in freezer till trip time and use any of the country gravy mixes.

I make sausage gravy from scratch at home using sage sausage, flour and milk, then dehydrate it. It comes back great in camp. I make the simple biscuits using bisquick in the jello mold oven over the whisperlite stove. This is the best breakfast 5-6 days in. It still amazes me that the gravelly looking stuff in the bag turns into so much yummy-ness in camp...

I always make biscuits and gravy for first breakfast. I make enough that we can also have them for that nights dinner. They keep fine. here's a good trick.. have your butter frozen, and cut it into 1/4 tablespoon sized chunks. Mix the chunks in with the biscuit dough. As they are frozen, they will occupy space inside the formed biscuit until they melt... that leaves a pocket inside the biscuit, making them very light and fluffy! I lived in the South for a while, and I complain often that they don't know how to make a good biscuit up north. I think this is the secret.

TBL

For a quick one-pot method make the gravy with a little extra water and just spoon in the biscuit mix like you would for chicken-n-dumplings. Its not quite the same but its quicker especially for fishermen who want on the lake early for the morning bite and easy clean up

This is a great oven for baking biscuits, cornbread or even cake. I use it several times on every trip. I even use the diffuser plate by itself when I make pancakes to keep them from burning in the middle. IT's called an outback oven. I bake biscuits in it frequently, then make sausage gravy from a pack. Every year I bake a cream cheese pound cake with it. It really expands what you can make for meals.



Outback Oven

Terry

Biscuits and gravy just might be my favorite BW meal, breakfast or supper.

We use our reflector oven a lot and especially for biscuits.
I stock up on Bisquick as I use it for biscuits, pizza crust, and shortcakes.

For the biscuits we top them off with a white gravy packet that gets mixed with boiling water and a half pound of rehydrated pork sausage.