British Guy Tries American Biscuits and Gravy

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He's a British guy, but he's never tried American Biscuits and Gravy! It was only when I made the American Starbucks Blueberry Scones that I realised I'd have to make American biscuits to find out the difference between biscuits and scones. I'm chuffed to find out that the biscuits and gravy (which is sometimes called sausage gravy, white gravy or even just country gravy) were absolutely incredible! Mrs B had to hide them from me afterwards...
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Ingredients
American Biscuits
120g (1 cup) self raising flour
2 tsp baking powder
¼ tsp bicarbonate of soda
Pinch salt
42g Butter
113ml Buttermilk
American Sausage Gravy
500g pork mince
1 tsp salt
¼ tsp black pepper
¼ tsp sage
¼ tsp ginger powder
¼ tsp cayenne pepper
5 gratings nutmeg
¼ tsp dried thyme
¼ tsp paprika
60g butter
2 tbsp plain flour
350ml (1½ cups) milk
2 rashers smoked streaky bacon
American Biscuits and Gravy Recipe
The first step is to make the scones…I mean biscuits! Mix the dry ingredients in a big bowl - that’s the flour, baking powder and bicarb - with the buttermilk, that slightly acidic creamy stuff. Knead in the butter gently.
Now this is similar to an English scone recipe, you just simply need to stamp out circles to make your biscuits. I used a large water glass to get that nice round shape. The only difference really is that we don’t have any sugar in here!
Bake for 10 minutes in an oven preheated to 200C. While they’re baking you can start on the sausage gravy!
Fry or grill your bacon until it’s nice and crispy, then cut into little pieces.
In a big bowl, mix together the pork mince with the herbs and spices: salt, black pepper, sage, ginger, cayenne pepper, nutmeg, thyme and paprika. Brown the mince mixture in a hot pan with 30g of the butter. Once this is browned, remove it from the pan.
Now it’s time to make a roux, which is absolutely not something we’d do in a traditional British gravy so it feels a bit strange! Melt the rest of your butter and whisk in the flour until it’s smooth. Finally pour in the milk and whisk until it comes together for about 3 to 4 minutes.
Now dump in the flavoured pork and the bacon, then stir through to coat it.
The final step is to halve your biscuits, pour over the sausage gravy, and enjoy! If you’re like me though, you’ll want to hide the rest of them!
00:00 British Biscuits and Gravy?!
00:33 What are American Biscuits and Gravy?
01:22 Baking American Biscuits
03:06 How to make Sausage Gravy
06:59 Trying American Biscuits and Gravy
09:02 Mrs Barry Tries Biscuits and Gravy
#biscuitsandgravy #barrylewis #britishguy

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26 май 2024

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Комментарии : 2,9 тыс.

@mrbarrylewis 8 месяцев назад

Sausage gravy? White gravy? Country gravy?? What do you call it? Check out more of me trying things here: ru-vid.com/group/PLfItiEY3o1msmCdkx49hQcmgh39L02lf5 I talk a lot about my new Discord in this video, so if you want to check that out, everyone on my Patreon has access! You can join here: www.patreon.com/mrbarrylewis

@danielsantiagourtado3430 8 месяцев назад

You're incredible mate! Your videos always make my day!

@danielsantiagourtado3430 8 месяцев назад

I always call it white gravy Barry!

@blaker85 8 месяцев назад

Just gravy if made without sausage crumbled in it. Sausage gravy if meat is added. Brown gravy is what I call your gravy made with roasted meat drippings. There is even a chocolate gravy to make things sweet instead of savory.

@btmat57 8 месяцев назад

Milk gravy. I’m a biscuits and gravy connoisseur. It’s more of a southern meal, but the rest of the U.S. is waking up to the taste.

@terrylynn2007 8 месяцев назад

Country gravy.

@skraegorn7317 8 месяцев назад

Pro tip: I don’t even take the sausage out of the pan or add butter. I just put the flour onto the browned sausage and drippings, and I stir until I can’t see flour. Then I add my milk and let it thicken.

@cllynch3653 8 месяцев назад

And any seasoned sausage you like works just fine. His biscuits look perfect

@joyb6992 8 месяцев назад

I do the same.😊

@elliottedwards7278 8 месяцев назад

Sounds 10/10 any other tips for recreating this always been keen to try

@bellas14u 8 месяцев назад

This is exactly what I do also as it ensures all the lovely flavor from the sausage is in the gravy and it’s absolutely lovely. My mum doesn’t do biscuits so I would make the sausage gravy and biscuits for everyone and then the thinner tator tots for her to pour hers over as an alternative. But i make large batches at our farm and they’re always devoured

@aaamyyoung 8 месяцев назад

Same! No fail sausage gravy! And Season Salt (instead of regular salt) for the win!

@KiharuKitty 8 месяцев назад

Gotta admit my Southern heart lurched a bit to see you mix the flour and buttermilk together first 😅 You mix your flour and VERY cold butter together till its all pea sized with a pastry cutter first, then add enough buttermilk to moisten it. You really dont want to overmix it bc it makes it tough, the less handling the better! Yeah, the meat could have been broken down more, but it looks amazing.

@BaronVonPatches 8 месяцев назад

This! Lard or vegetable shortening are allowable alternatives to the butter, too. Also, my mom and I both swear by folding a few times, then cutting, and letting the cut biscuits rest a solid 10-15 before baking. You don't even need to cut them apart, they flake beautifully.

@liliesandbuttercups 8 месяцев назад

Same! I died a little inside 🫣

@thormalakowsky 8 месяцев назад

Yeah, I've never seen biscuits made the way he made them. I've noticed he seems to have this issue every time he makes something not British.

@Lookinglost 8 месяцев назад

He must have gotten his recipe from a northerner

@joyb6992 8 месяцев назад

@@Lookinglost😂😂

@ronniesmith8941 7 месяцев назад

The sausage gravy is also great on scrambled eggs and hash brown potatoes!

@wilhelmtaylor9863 4 месяца назад

That's exactly the way I always do it. Not a big fan of most biscuits.

@lancewilliams4847 4 месяца назад

and straight off the FLOOR if you spill any!

@SuperHamsterGaming 7 месяцев назад

I'm assuming American breakfast sausage isn't widely available over there so you basically had to make your own. I think you got it close enough. It is wonderful. It's like a warm hug in your mouth.

@scottydu81 7 месяцев назад

I love it with sage!

@jackiesaylor2487 7 месяцев назад

Ahhhh so that's why he added all those seasonings to his pork. I was like what???? You only need salt and pepper.

@JumpinJerry 7 месяцев назад

Yeah, there's only like 200 types here, so we have to make our own.

@supahfly2106 7 месяцев назад

You did excellent. Gravy thickness was perfect, biscuits looked amazing. I don't know if you've been told. Biscuits can be topped with butter and jam, also delicious.

@alfredwhited2276 7 месяцев назад

Leave out the nutmeg

@TheJustineCredible 8 месяцев назад

Pro Tip#1: Buttermilk buscuits rise higher and come out softer if you place them on your pan/sheet while touching each other! Pro Tip#2: Don't take the sausage out of the pan. Just add the flour directly on top of the sausage after it's been browned. This helps it get as much of the grease from the pork sausage and keeps it from lumping while you're browning the roux.J Pro Tip#3: Let the roux cook a few minutes in the butter and grease, allowing it to cook off that raw flour taste. Pro Tip#4: Add the milk in a little at a time, allowing the roux to absorb the milk and thicken.

@hellhound1389 8 месяцев назад

Sounds like how my nanna taught me but I use fresh pork lard in my biscuits. The only change I made was adding hot Hungarian paprika because my family and I love heat in our food

@RuailleBuaille 8 месяцев назад

On the buttermilk, dude's missing out with scones too. In Ireland we use buttermilk for our scones - not plain milk - and they're delicious. Thought they did the same over the way in England too. Btw biscuits and gravy looks divine!

@shermanhofacker4428 8 месяцев назад

Adding the milk all at once works best. A little at a time is what makes for lumps in the bechamel sauce.

@grantflippin7808 8 месяцев назад

@@shermanhofacker4428its gravy tho

@jokermtb 8 месяцев назад

which requires more milk, while you cure the flour of it's flour'iness

@RavenDravenek 8 месяцев назад

One thing that a lot of people don’t consider when it comes to Southern Style biscuits is the flour. The wheat that grows here in the southern US forms particularly weak gluten networks compared to other strains of wheat, which leads to even softer and fluffier biscuits. When made right, these biscuits almost melt in your mouth, like a slightly firmer fairy floss.

@ciserocollins5642 7 месяцев назад

White lily ftw

@jonadabtheunsightly 7 месяцев назад

You can mostly avoid the formation of gluten if you just don't mix too much once the flour is wet. Mix the dry ingredients in one bowl, wet in another bowl, and then once you pour them together you do the absolute minimum amount necessary to get the flour wet, then you drop them into the baking dish and stick it in the oven. But yeah, also don't use high-gluten wedding-cake flour.

@CatDeville 7 месяцев назад

ABSOLUTELY! Spot On! Not only is a Southern flour, made with southern wheat absolutely required for a proper Southern biscuit, Ciserocollins5642 is also spot on that the preferred brand among Southern cooks is White Lily! FTW, indeed!

@sarasmile6071 7 месяцев назад

Wow I didn’t know this!

@JoeXTheXJuggalo1 7 месяцев назад

My mom, grandmother, great-grandmother, etc has always uses White Lily flour. I know my mom in particular used White Lily self rising flour. It's the best at making my mom's style biscuits. I use it myself when I make them too.

@dark14life 7 месяцев назад

As an American who has worked as a cook in a country-style restaurant where we served biscuits and gravy (it was one of our most popular dishes), you did a good job here! It wasn't exactly the way we usually made it, but your result was good-looking and probably smelled and tasted fantastic! A very good first attempt!

@gryphenicedancer8796 4 месяца назад

The country restaurant with the country store you go through to get to the food area? The one that's famous for being near most freeway junctions? I LOVE their biscuits and gravy 😋 😍 ❤

@christopherlongmire7976 7 месяцев назад

Im actually impressed he made everything from scratch. That makes it so much better.

@ItsJustLisa 8 месяцев назад

For a first timer, you did a great job! You didn’t need a whole 500g of minced pork, but other than your gravy being extra meaty, you nailed it. You could also have a sunny side up egg with it for the whole package. It’s especially hearty for breakfast when it’s cold outside and you want to start your day all warm inside.

@Sassyglbeauty 8 месяцев назад

Scrambled eggs for me!

@indiedavecomix3882 8 месяцев назад

That was my thought, just a little meatier than I usually see it, but on the other hand a little extra sausage never hurt nobody!

@ItsJustLisa 8 месяцев назад

@@Sassyglbeauty, that definitely works too. I think I might need to keep sausage on hand for this winter. I already make double batches of biscuits and keep them in the freezer ready to bake.

@ItsJustLisa 8 месяцев назад

@@indiedavecomix3882, especially if it’s good sausage.

@jordananderson3588 7 месяцев назад

Fried chicken is my fave add on. So unbelievably unhealthy, but delicious.

@JAOOTPYKHA 8 месяцев назад

ngl... those biscuits looked LEGIT. And that gravy... ooooh man, yes please give me the large chunk gravy 🤤 You absolutely made your southern US grandmother proud, whoever she is

@scottydu81 7 месяцев назад

2 Legit!

@adarael 7 месяцев назад

Yeah, that was very legit biscuits and gravy. I've eaten identical breakfast so many times in my life, so ... yeah, that's a win!

@Sabamonster 7 месяцев назад

The fact that you gave it a fair shake and kept an open mind through the whole process is awesome.

@spudhead169 7 месяцев назад

As a Brit trying something you're unfamiliar with I'd say you pretty much nailed it. There is of course no set recipe for this, it varies wildly and most folk have their own take on it. So as your own personal variation. it's perfectly fine.

@tei6256 8 месяцев назад

I love that so many people are giving tips here. It will help anyone attempting this recipe immensely.

@mattkomlofske8912 8 месяцев назад

Our British friends are definitely being given the knowledge to do it right!!

@cobrian45 7 месяцев назад

Another pro tip. I make this very often. Cutting the butter into the wet dough can be done with a very small batch like this. However, it's typically cut into the dry mixture before the wet is added. The reason is once the wet is added, the more you work the dough, it can cause it to toughen up and result in a chewy biscuit. Such a great job on this one. Also, you are right about the look. Biscuits and gravy usually isn't about presentation, just awesome flavor.

@dixiecyrus8136 7 месяцев назад

Would also be better to use lard instead of butter❤❤

@sarita065 7 месяцев назад

@@dixiecyrus8136 Came here to make the same comment, Cut your cold butter or lard, prefer lard also, into the flour. I put that mixture in the freezer while the oven heats to keep the butter/lard from melting, Then mix the buttermilk in very gentle. Roll and fold a few times before cutting. I have a large family so I normally roll to rectangles and cut into squares with a knife or pizza cutter.

@eugenejulson8742 7 месяцев назад

Yeah he made pizza dough.

@troy.s 6 месяцев назад

Absolutely! Cut the lard or butter into the dry ingredients first, then when mixing the wet (milk or buttermilk), work it just enough to incorporate, but not a bit more. I was actually surprised at how well those biscuits turned out.

@dixiecyrus8136 6 месяцев назад

Yep, and use pork sausage for ya gravy and home made venison sausage patties...could use me a good venison back strap right now. Love venison sausage.

@naxgulengames9863 7 месяцев назад

As a person that makes this on a regular basis, here are a few tips. Put a lid on the pan as you cook the meats to keep the flavorful juices from evaporating. I normally add no butter because I have plenty of greases for the rue. When adding both the flour and the milk do so gradually, stirring as you go. You kinda want to brown the flour before adding the milk to avoid the gravy having a strong uncooked flour taste. I don't normally mix in bacon with my gravy but, I do normally use bacon grease as part of the rue for the gravy. I would suggest using thicker cuts of bacon so that you can get a better yield of gravy.

@kevinmurphy65 7 месяцев назад

Yep. spot on.

@naxgulengames9863 7 месяцев назад

@@kevinmurphy65 I didn't want to but, I spent most of the video nitpicking things just like my Grams did when she taught me how to make meals like this.

@Lenyeto 7 месяцев назад

This is how I do it, minus the bacon grease, my family has always just used the grease from the sausage and that's been enough.

@GailsonPvPwtf 7 месяцев назад

I generally fry the water out because it doesn't carry flavor and the excess water will cause the flour to clump and it can become grainy.

@thunderborn3231 7 месяцев назад

they didn't do too badly, but for sawmill gravy they made it a bit thinner than i like it. personally i make mine thick enough to at least hold its shape.

@happymethehappyone8300 7 месяцев назад

If you taste it & you feel like your grandmother just gave you a big warm hug,, then you got it right. 🤪

@FrozenGoblin 8 месяцев назад

Another note. You don't need to remove the sausage from the pan to make the gravy. You sprinkle the flour over it and let it coat everything, and then once fhe flour stops smelling like flour, you add your milk and the gravy will materialize on its own.

@timbuckman3870 2 месяца назад

With a lot of stirring...LOL

@FrozenGoblin 2 месяца назад

@@timbuckman3870 yes, to be clear, stirring is involved.

@jnerdsblog 8 месяцев назад

As someone who grew up in the southern US, biscuits and gravy is an INSTITUTION. You did nothing wrong! If anything it's maybe a bit more meat to liquid than I'm used to seeing, but I would NOT consider that a bad thing at all. So thrilled you loved it, and YES, they NEED to be eaten warm!

@davidhealdjr.513 8 месяцев назад

Umm, he did one thing wrong. The butter should be cut into the flour before you add anything else.

@BS-ne5cr 8 месяцев назад

@@davidhealdjr.513I was wondering about that. I don't make biscuits but I was sure I've seen people do the butter and flour first.

@TragicallyDelicious 8 месяцев назад

@@davidhealdjr.513 Given this was his first time he did amazing!

@LdyJedi 8 месяцев назад

I think the only thing that made me go "ummm" was the multiple re-workings of the biscuit dough.

@wisecoconut5 8 месяцев назад

A dash of tabasco or a few flakes of red pepper are nice too. Just a dash to enhance the peppery flavor.

@jj2240 6 месяцев назад

It is so interesting to watch non southern US people attempt to make this dish. I grew up making this and my version is so much more simple. Kudos to you for the appreciation.

@fridaylong2812 4 месяца назад

Brown the crumbled sausage well, sprinkle with flour, and stir until the flour is browned. Gradually stir in whole milk as it thickens (or splurge and use half and half). You shouldn't need any salt, as the sausage is salty, but add ground pepper, and any other seasoning you prefer. You can always add more, but you can't take it out.

@thelizziest4317 4 месяца назад

I’m in Illinois- you want to watch me make biscuits & gravy? I make it 2xs a year

@GenXDaddyO 4 месяца назад

OMG, you are the first Brit I’ve seen make a quality looking biscuits and sausage gravy. I could taste it through the screen. Well done lad! 😋

@terribowles5085 8 месяцев назад

Looks nice! In Kentucky (USA) we put the chunked up butter in with the dry flour first and get it all chopped up (butter should be pea size) and THEN add the milk. Try it this way next time - it'll be lots easier. Also, omit the bacon and just go with sausage. No self respecting Southerner mixes bacon in with sausage gravy.

@orientalmoons 8 месяцев назад

That's the usual way we'd make scones too. I thought it was an odd method and more difficult than the way I'd use although it seemed to work okay.

@hotlavatube 8 месяцев назад

Tsk, he'll just have to redo the recipe until he gets it right! ;-)

@candacebarlow9296 8 месяцев назад

Yes, cut the butter into the flour like you would for a pie crust. My great grandma used lard instead of butter and I have used bacon grease when the sausage was too lean to make much grease for the gravy

@KelsieKL81 8 месяцев назад

My inner pastry chef cringed watching this

@cindydale3695 8 месяцев назад

I said the same thing repeatedly as I watched but my gosh, the height he got on those biscuits..l I may actually try this reverse method, looks like it makes a bit of a puff paste effect.

@FoxxyRin 8 месяцев назад

You should also try the biscuits with just some butter and jam, too. That alone is a borderline delicacy, too! Properly made biscuits are a wonderful staple that you can do so much with!

@DrDaveW 8 месяцев назад

That's part of the confusion for the British, as that's what we usually do. Although thick "clotted" cream is more common than butter.

@user-mg5mv2tn8q 8 месяцев назад

Butter and honey is something else you can put on these biscuits. In fact, my mother would say that, no matter what else you're putting on them, gravy, jam, honey, or whatever, biscuits should be served fresh and steaming-hot right out of the oven, with a sizeable pat of butter melting on them.

@swearenginlawanda 8 месяцев назад

I love fried apples with loads of real butter with my biscuts. (USA)

@spencers4121 8 месяцев назад

Sausage biscuit and grape jelly is my kink.

@paulfeist 8 месяцев назад

Frankly, American Biscuits and English Clotted Cream and the Jams common to both our fine nations, are MADE for each other! Had it not been for that unpleasantness in the 1770's, we'd have joined our two fine dishes together and we'd all be the better for it!

@Munchkin895 7 месяцев назад

We tend to have biscuits and gravy (we call it country gravy) with fried eggs, bacon and peppery hashbrowns on Christmas morning. A nice coffee/tea bar with chilled juices on side as well. It's lovely. Everyone in their Christmas pajamas eating our yummy feast while the little kids open up their stockings. Biscuits and gravy means family and celebration where I live (pacific northwest). Yours looks great! Loved the addition of the bacon! 🥓❤

@aarondhermanson 7 месяцев назад

I am glad you have tried this amazing American breakfast dish. I would like to recommend a few changes. Cream instead of milk for the gravy, also use shortening instead of butter in the biscuits. Another treat is having butter and honey on those biscuits as a after breakfast treat.

@gemmafollows 7 месяцев назад

It took me years to figure out that's what the giant can of Crisco on my Nana's counter was for. I couldn't figure out why my biscuits weren't quite right. Lol

@danhnguyen-fn9eb 7 месяцев назад

How about a homemade biscuit broken up into a tall glass of ice cold milk?

@AJInEvolution 8 месяцев назад

From a true American Southerner, it looks good! Would of gone lighter on the amount of meat used or maybe even gave it smaller crumbliness, as we usually present thicker on the "gravy" side vs meaty, to avoid that "cat food" look you had there. But all in all, by jove, I think you've got it, ol chap! Absolutely stonkin!

@kevinerose 8 месяцев назад

Yes, I agree. I would go half the meat and let the gravy get thicker. Even with all the meat, you can see the gravy is a bit on the runny side. It is impossible to have the gravy too thick.

@Beuwen_The_Dragon 8 месяцев назад

@@kevineroseI would say if your gravy turns into a hard bread loaf, you’ve thickened it a tad too much. ^.-.^

@kevinerose 8 месяцев назад

@@Beuwen_The_Dragon Yes, I guess if it gets to be harder than pudding then I would stop cooking it.

@spencers4121 8 месяцев назад

Gravy looked thick enough, but was a bit to much meat.

@EvilBlackCat 8 месяцев назад

Thing about biscuits and gravy is that it's different depending on who makes it. This is your biscuits and gravy. You did a pretty good job, too. I prefer it with sausage and pepper and a bit less chunky, but that's me. Also, we put sweet stuff on biscuits too. It's why they're so wonderful.

@bumbleguppy 8 месяцев назад

I used to sample B&G at local restaurants out west as a litmus test for the place and you are so right, everyone makes them a little different.

@DaxianPreston 8 месяцев назад

Yep it looked pretty good. You can get way worse here in the US sometimes.

@versusforward 8 месяцев назад

honey butter biscuits

@EvilBlackCat 8 месяцев назад

Oh hell yeah! That's a favorite of mine.@@versusforward

@jamesanthony8438 8 месяцев назад

Also, leave the bacon strips alone and place them to the side of the biscuits and gravy. What the hell's he breaking up the bacon and tossing it into the gravy for?! Don't screw with bacon; it's perfect on its own. =)

@m444ss 7 месяцев назад

My family is from Georgia, and I never once had white gravy until I was grown and eating in a Cracker Barrel restaurant. My grandmother & mother's gravy was a light brown, generally made from chicken drippings and, if needed for additional volume, with added bacon grease.

@sadiemcnabb4444 7 месяцев назад

My husband's a pro at making this and had these suggestions for you: 1. Knead the butter into the flour before you add the buttermilk. 2. Roll out your dough and fold it. Repeat a bunch of times. That will make your biscuits airier and flaky. 3. Season the roux before adding your meat. 4. Your gravy was a little thick, add a bit more milk. 5. That is not enough gravy on top. You're supposed to drown them in a lake of gravy. =D

@cggc9510 8 месяцев назад

If you try US biscuits and scones side by side, you can really tell the differences. Their taste, look, and textures are completely different. They look similar but are not even remotely the same.

@thejourney1369 8 месяцев назад

Yup. Because I like scones, but I hate biscuits. Unless they’re Cracker Barrel’s.

@lairdcummings9092 8 месяцев назад

This. Seriously.

@larrym.johnson9219 8 месяцев назад

Yes they are different in that biscuits savory, scones are sweet there are no additional flavors in biscuits like vanilla or sugar or orange peel or lemon, that you would put with a scone, biscuits are savory, when can be combined with sweet but not mixed in with AKA honey or jam.

@danielcrafter9349 8 месяцев назад

There are such things as savoury scones And yes, the recipe is the same You just like to feel more important by saying they're different

@stargazer1682 8 месяцев назад

@@larrym.johnson9219 honey or jam on biscuits _is_ excellent.

@archiehebron8944 8 месяцев назад

Do use any kind of topping you like for American biscuits. Honey, jam, peanut butter, marmalade, etc. I'm glad you are sharing because this dish is not the horror that many would imagine without having eaten it.

@HansDelbruck53 7 месяцев назад

86 the honey, jam, peanut butter, marmalade, etc. and stick to gravy or butter. You'll be glad you did. Some things are just not fit for proper biscuits.

@archiehebron8944 7 месяцев назад

@@HansDelbruck53 psh!

@Koutouhara 7 месяцев назад

@@HansDelbruck53 Speak for yourself! Honey, Jam, Marmalade, and more are amazing with nice fluffy biscuits - honey-butter and chicken is my absolute favorite, it's so savory and sweet at the same time

@SIXPACFISH 7 месяцев назад

Butter and molasses, smash the butter into the molasses and stir it together. Butter and white syrup works too.

@Hallow334 7 месяцев назад

I like concord grape jelly the most. 2nd place would go to strawberry jelly. I have never thought of making a peanut butter and jelly biscuit. That sounds amazing! I love PB&J sandwiches so I know I'd love a biscuit.

@ik04 7 месяцев назад

As an American and a Southerner, I can say you nailed it. I was confused at first when you assembled the pork and spices, but then realized that is how sausage is made. I'm sure it was super yummy!

@xdibblerx 7 месяцев назад

Totally agree, I just didn't understand the bacon. Never heard of that but may have to give it a try.

@annabashline9882 7 месяцев назад

as an American from SW Georgia, those don't look half bad, bravo.

@collinschey 8 месяцев назад

Fantastic! Best attempt I've seen made of american biscuits and gravy other than getting it here in the south! You hit the nail on the head when you said hearty breakfast, it's supposed to be "homecooked," warm, comforting, and filling. Lots of butter! Well done!

@lolacarter2833 8 месяцев назад

If you grate the butter in, butter can be frozen. Do all ingredients at the same time, mix until incorporated. Take out and knead, or fold over, no more than 10 times. Roll out to no thinner than 1/2". When you cut the biscuits, don't twist the cutter. It will let the biscuits fluff higher. It does look like an excellent first try! IF you want sweet, no more than 1 tablespoon per batch.

@kaitlintessier4190 8 месяцев назад

And try not to re-knead the dough. That will make the biscuits tougher and shorter.

@amy4kaseykahne 8 месяцев назад

I was going to comment the same about the twisting. Surprisingly he got a decent rise.

@jamievogt4982 7 месяцев назад

it fills me with joy to see you enjoy my favorite comfort breakfast food!

@flygirlhoney_ 7 месяцев назад

Excellent first try! I'm sure it was delicious. I've never used bacon, and you used more pork than I would. I just use American breakfast sausage, which your spice mix is pretty close to. No need to remove the meat, just throw the flour on the meat and grease and make sure you cook it for at least a minute or two to get the flour taste out of it, like you would a roux, then add the milk. Lots of black pepper is a must. Good job! Pro tip with the biscuits...put them all close up to each other, not spaced out. They'll rise higher and have a softer, more moist consistency.

@elangomattab 8 месяцев назад

I'm so glad you finally tried making this! It looks like you made a pretty decent effort and I'm so glad you enjoyed it. Black pepper is definitely a big flavor in B&G so I'm glad you didn't go too light on it.

@mrbarrylewis 8 месяцев назад

I love pepper! I think that's why I liked it so much!

@FlesHBoX 8 месяцев назад

Yes, definitely on the pepper! I may be guilty of over-going it on the pepper, but there is just something magical about lots of pepper on southern style biscuits and gravy

@nightbane727 8 месяцев назад

@@mrbarrylewis sausage gravy or breakfast gravy depending on where you are is based off sawmill gravy or white gravy which is just milk instead of stock for a brown gravy and a ton of pepper as the main flavor so its kinda like how cacio y pepe is the base to carbonara but american obviously lol

@howmanyrobot 8 месяцев назад

In at least the part of the Southern United States I'm from, "white gravy" and "country gravy" are basically interchangeable terms for what you'd call a peppery "bechamel". Make it with sausage and it's "sausage gravy". The "peppery bechamel" form is often served over mashed potatoes, or fried breaded chicken cutlets, or fried breaded "cube steak" (vigorously tenderized top round steak). Confusingly, the latter dish is called "chicken-fried steak".

@pr1m3d 8 месяцев назад

Dude (gender neutral). Stop. You're making me hungry.

@construct3 7 месяцев назад

That looks terrific! I'm sure I'd love it. And the biscuits were right on. But the gravy doesn't look like anything I've ever eaten. We don't put but a tiny bit of chopped up fried sausage in the gravy. The flavor comes mostly from the sausage drippings left in the fan after frying. So the gravy is kind of like a very thick, light grey liquid with some bits of sausage mixed in. Thick enough to hold up, but not chunky with meat. Then you eat the sausages on the side. You can dip the sausage in the extra gravy that's overflowed the biscuit to make them even better. And the gravy needs to be piping hot. But I'd love to try the style of biscuits and gravy you've made. I'll bet it's wonderful.

@IONATVS 7 месяцев назад

For the reason why we use the word "biscuit" to mean two very different things on the opposite sides of the pond, the original meaning of "biscuits" was "twice-baked bread," with the most common reason to bake your bread twice at the time of the settlement of the Thirteen Colonies of British America being to dry the heck out of it to increase its shelf life--as in the British Navy Staple, Ship's Biscuits, also known as Hardtack or Survival Bread. Biscuits of this type were hard and dense as rocks, flavored with just a little salt to further preserve it, and thus basically only edible when SOAKED in stew or sauces...or if you didn't have that, water, liquor, or your own saliva. Hardtack remained a staple of US frontier life even outside military circles, as while you never wanted to EAT hardtack, it was better than starving, so everyone knew how to make it and kept some in the bottom of their pack for emergencies. Over time, as the need for true survival food lessened, the recipes evolved naturally into the hardy and savory, but FRESH dinner rolls, which could be treated like scones or dinner rolls and slathered in butter or jam, OR like old-school hardtack and soaked in delicious sauces--now to compliment the flavor and texture instead of hide it. To this day in they have an association with "rugged frontiersmen" in the US, and are more popular in the south and west. Whereas in the British Isles, where hardtack remained basically exclusively the domain of the military and "gentleman explorers in the colonies" a new kind of sweet biscuit--twice baked to give it a firmer, cracker like texture, not out of necessity--became popular in Italy, France, and finally the UK. This evolved into the british usage of the term, coming to encompass what folks from the US would call a "cookie"--after a different sweet bread dish from the Dutch--influential in early New York, which had previously been the Dutch colony of New Amsterdam.

@eliahdayton3448 8 месяцев назад

I'm seriously impressed. One of the best home attempts at biscuts and gravy. Congrats! That is pretty accurate.

@ST-fw3td 8 месяцев назад

Here in my part of the US, we don't add any butter or bacon to the gravy. We do leave the sausage in the pan, and make the roux with it right in there, but it looks like you made a pretty darn good version with the ingredients on hand!

@tookitogo 8 месяцев назад

Yep, I make it just like you. It may not be the most visually appealing dish in all of human history, but goodness gracious is it delicious!

@jennerbug27 7 месяцев назад

You did a great job!! Its really impressive how well you did! The amount of sausage in your gravy is much more generous than I usually see but who would complain about?

@ThePlaySpace-CurtainCall 7 месяцев назад

I'm from Alabama and I can tell you, that was a pretty good recipe. You don't actually need the bacon, but it's still authentic.

@Doktor_Calamari 8 месяцев назад

As a former American biscuit-making professional (two summers at KFC in my teens) and lifelong biscuits & gravy connoisseur, the only thing I would mention is that the biscuit shortening (lard and/or butter) is typically cut into the dry ingredients BEFORE the buttermilk is added. Also, the shortening should be VERY cold, so that it melts as little as possible while working the dough. It's the tiny bits of chilled shortening that give the biscuit that sought-after flaky, layered quality once it's rolled out--like a pie crust, but much softer. That flaky quality is, to my mind, the main difference between American biscuits and scones. (Well, that and sweetness--although sometimes biscuits are made sweet, and even used to make strawberry shortcake). Also, the milk is normally added to the roux more gradually, which helps avoid lumps in the gravy.

@adrianmaxwell5857 8 месяцев назад

Are you telling me you guys made the biscuits from scratch at KFC?

@Doktor_Calamari 8 месяцев назад

@@adrianmaxwell5857 For the most part: The dry ingredients were packaged premeasured, but they were made fresh every morning.

@adrianmaxwell5857 8 месяцев назад

@@Doktor_Calamari Explains why they're so damn good.

@dreampsi2 2 месяца назад

Back in the 80s, when KFC made from scratch buttermilk biscuits, they were hands down the best biscuit I've ever eaten. I'd go by and get a dozen to eat with our meal at home! And now, like you, I work at Hardees and I'm the biscuit chef..made by hand with pre-measured dry ingredients and I pour in the buttermilk and mix by hand. They want me to enter the national contest but I don't think I'm going to do so.

@Doktor_Calamari 2 месяца назад

@@dreampsi2 Hey, might as well go for the gold! You never know unless you try!

@Whitechapelfiend 8 месяцев назад

As someone who enjoys making and eating biscuits and gravy, I really love you put bacon in the recipe. Not something I am used to, but it looks really good and I want to try it now. In addition, I know this is going to be hard to do in a nonstick pan but you should sear that sausage to the point that it at least starts to brown. That way it will taste even better.

@Cryozymes 7 месяцев назад

The Maillard reaction is a powerful tool when cooking.

@acegh0st 7 месяцев назад

I'm not a fan of adding bacon, personally. The smokey flavor is overpowering for this dish imo.

@TheBookDoctor 4 месяца назад

Probably a million people have said this already, but for southern/American biscuits, cut COLD butter into your dry flour/salt/bicarb mixture before adding the buttermilk. So much easier and less messy. I will typically cut a cold half or quarter-stick of butter into smaller bits, toss them around in the flour to make sure they're not stuck in one big lump, then go at it with the pastry cutter. Works a treat!

@ShaleBeeLinn 7 месяцев назад

This is my absolute favorite breakfast of all time! You did a great job 🎉

@lisamoore6804 8 месяцев назад

You can go sweet or savory on American biscuits. It looks like everything went well on your first go at it. I'm glad you enjoyed it and definitely eat it while it's really warm, lol.

@gmanprime500 8 месяцев назад

Great job! Biscuits and Gravy are primarily breakfast but it can be interchangeable for any meal.

@roseclipper 7 месяцев назад

We (southerners) normally dont remove the meat, just sprinkle the flour onto the meat, add salt and pepper to taste and after the "raw" is cooked out of the flour slowly pour in the milk. Other than the gravy being a little thin you did a great job. We also dont normally work butter into our biscuits and the less you mess with the dough the better. I prefer to slice my biscuits and then butter them while they are hot before adding my gravy.

@paperburn 7 месяцев назад

yep

@emmieemmie45 7 месяцев назад

This looks great. North Alabama native, here. Opinions on American biscuits are varied and very regionally different. Yours looked like a good first attempt. I grew up eating Cathead biscuits that are typically pinched off of the dough and not cut. Sometimes, they are placed in a greased, preheated cast iron pan for baking so that they are crisp. We prepare our sausage gravy with a healthy grind of black pepper so that is right on the nose. The inclusion of the bacon chunks is not unheard of but less common in my experience. People often reserve bacon grease for making roux for gravy AND I have heard tale of people using it in place of lard or butter to make biscuits. All this needs is an over-easy egg Fried in some of the drippings.

@AkirIkasu 8 месяцев назад

This is pretty good for your first try! But there are two things to note. First is that you’d generally use uncared breakfast sausage, not pork - but you spiced the pork so you’ve basically just made your own. The second bit is that your biscuit dough is just a bit overworked. You want it to only barely hold together for the best texture. You even want to avoid having to ball up the dough after cutting it into rounds, which is why you will see some people making square shaped ones. Biscuits and gravy is best served immediately but one of the reasons why it was so popular initially is because it can be enjoyed later with stale biscuits since the gravy will rehydrate them. The gravy lasts a long time without refrigeration, too, so it could be left in a pan and reheated quickly when it’s time to eat.

@YaaLFH 8 месяцев назад

And what exactly is "uncured breakfast sausage" if not seasoned pork mince?

@hotlavatube 8 месяцев назад

I'm a bit peeved that as rough as his biscuit prep looked, his biscuits still looked way better than mine.

@markfergerson2145 8 месяцев назад

@@hotlavatubeThat may be down to the flour. Some brands work better than others.

@auntlynnie 8 месяцев назад

@@YaaLFH IMO his seasoning blend was actually pretty good, but crushed fennel seeds are really standard. Without fennel seeds, it doesn’t taste like sausage for me.

@hotlavatube 8 месяцев назад

@@auntlynnie I knew that spice blend was missing something!

@ChaseAertker 8 месяцев назад

My Meemaw would give you two thumbs up. Every family I know had a different way of doing it, but the effort and love was there. Well done, buddy!

@danielhigley8543 7 месяцев назад

You've absolutely nailed it. My favorite breakfast ever.

@bink191145 7 месяцев назад

Man! You did a great job with that! Looks great!

@Softsqueakyduck 8 месяцев назад

Love Biscuits and gravy, I make this all the time. Quick tip, when cutting biscuits press down on the cutter and don't turn, if you didn't cut all the way you can gently jiggle the cutter but no spin. If you spin your glass or cutter it will prevent the biscuits from rising perfectly. Oh I've never seen biscuit dough made that way. Normally you add the butter to the flour then all the other ingredients. Btw, you have to now be a Knight That Says NEE.😅

@eurogael 8 месяцев назад

Biscuits and gravy was a revelation when I first came to the states. Every place has a slightly different version but all delicious and put a couple of fried eggs on top and you have a "stonking" breakfast that will likely knock you out for hours!

@justjennie7394 7 месяцев назад

And now I’m craving my grandmother’s sawmill gravy and biscuits❤ fabulous job young man!

@Losingbraincells777 3 месяца назад

Looks amazing!!!

@dkcN0va2109 8 месяцев назад

Nothing wrong with putting butter and jam on the biscuits! I liked to use one half for that alone, and then the gravy (with scrambled eggs!!!) on the other half. 👍🤤

@DougGreen1987 8 месяцев назад

Bojangle's Biscuits are exactly that.

@The_Cranky_Painter 8 месяцев назад

I've found it really helps the lovely British folks trying to make American biscuits if you think of them as being a pie crust, because that's basically what they are. You did a wonderful job, and I'm glad that you enjoyed it! Biscuits and gravy is a pretty regular breakfast where I'm from (Virginia).

@Galiant2010 8 месяцев назад

Never thought of it like that... but yeah, basically an open faced chicken pot pie... but with red meat and no veggies lol.

@carllong8954 7 месяцев назад

I love this for breakfast but have never made it myself because I always thought it would be to much work. Why did I have to watch this and find out how easy it is. One thing I did note is that you had way more meat in the gravy than you normally get when eating out and it looks great.

@jpgiii85 7 месяцев назад

no mistakes were made man you nailed it and it looks great!

@grizzledgranny4600 8 месяцев назад

You should try Strawberry Shortcake with the same biscuit/scone recipe. It's delightful!

@msdarby515 7 месяцев назад

I do, but add a tablespoon or 2 of sugar, so they are sweet.

@grizzledgranny4600 7 месяцев назад

Cool! I'll do that.

@danielsantiagourtado3430 8 месяцев назад

Always Love Mrs B's tasting cameos at the end! Please do a cheap vs steep video on this with her!

@DrizzleDrizzleNeverDies 6 месяцев назад

Biscuits & gravy is a hug from grandma and a homecoming together as a breakfast. It's good for your heart emotionally, just... No so much on the health side, lol

@stevenserna910 21 день назад

Dishes like Biscuits n' Gravy were developed in the southern US states as, "Struggle Food", food that poor folks eat to survive when there's not much else left to eat. Adding pork breakfast sausage (ie: Owens, Jimmy Deans, etc...) meat to the gravy definitely kicks it up. In Texas we also add fried bacon pieces to the gravy. And...serve it all with some hard scrambled eggs on the side, also smothered in gravy. Myself, I like 2 sunny side up fried eggs. Covered in gravy too, I like the way the yolk and gravy taste together. To drink; hot black coffee. It will help balance out the thick richness of the gravy flavor that remains in your mouth. Im a bit of a "pepper head" myself, in that, I love eating spicy foods and Chile peppers with my food. So, I also spice up my biscuits n' gravy with a couple drops of Tobasco, or Louisiana Hot Sauce. IF you are really bold, I suggest the Tex-Mex way of taking a bite of a small Serrano Chile pepper, and a fork full of food, and eating them together. The flavor is great, the spiciness n' heat is fantastic. Don't start out with the pickled variety of jalapeño that come in a can or jar. They have a vinegar brine that could throw off the flavor for ya'. Just use fresh store bought, or garden Serranos. Of course...DO NOT RUB YOUR EYES, OR TOUCH YOUR FACE AFTER HANDLING CHILIE PEPPERS! Wash your hands after you handle either fresh or pickled chilie peppers.

@Kevin-zd5bi 8 месяцев назад

I'm from Oklahoma. It's not exactly southern, but B's and G's are by far my favorite breakfast food. I wouldn't complain if I was served that. Also I frequently eat jelly or honey with a bit of butter on biscuits. So they're a great vessel for delivering sweet, even if we don't make them sweet in and of themselves. The great American institution KFC gives you honey packets with your food and I'm pretty sure that's just there to eat with the biscuits.

@einy2crikey 8 месяцев назад

If you ever get a chance, try a biscuit with homemade molasses and some country ham on the side. Delicious with the sweet/salty combo! I'm sure you can find molasses at a farmer's market out there. Most farmers put it in Mason jars but I've even seen it in paint cans (unused of course. :~D)

@tiffanyhampton1204 8 месяцев назад

This cracked me up lol! Born and raised in Texas! Here's what I do...I fry chicken for dinner, save the grease and use that to make my cream gravy the next morning by adding flour, milk, salt and pepper. There are a lot of ways to make a gravy for sure! You essentially made sausage gravy but you used "minced" we just use sausage and don't add all the butter because the sausage has enough oil. At any rate good job!!

@RebelCowboysRVs 8 месяцев назад

You cant buy the sausage we use here over in the UK.

@darkdragonsoul99 8 месяцев назад

@@RebelCowboysRVs so you can't get bulk country sausage over there that kinda sucks

@RebelCowboysRVs 8 месяцев назад

@@darkdragonsoul99 Nope, they can get pork sausage but its not the same. For instance, !/4th teaspoon of sage in 3 or 4 pounds of sausage, compared to our 1 to 1.5 teaspoons per pound.

@bobcole612 7 месяцев назад

Looks perfect!

@itsjustme9751 2 дня назад

Best when made with white chicken gravy. Gravy is made with the tasty stuff at the bottom of the pan after frying chicken (be sure and scrape the bottom. Then add flour, then whole milk.

@always.elevate 8 месяцев назад

I could eat Biscuits and gravy for every meal if it wasn’t so heavy of a dish 😂 For your first time making it you did an incredible job!! Your biscuits honestly looked delicious. Put a little honey on them and you have a wonderful start to your day haha

@lisam2537 8 месяцев назад

Looks good. As an American growing up my mom made biscuits and gravy on Sunday morning but never added meat to the gravy. She did use bacon drippings to make the gravy but no actually meat added. Lots of pepper 😉

@mrbarrylewis 8 месяцев назад

Yeah that sounds amazing! I love pepper so this was really, really up my street!

@timg6653 7 месяцев назад

You did great. Looks awesome

@jamespilbeam209 7 месяцев назад

Also great on toast, over hash-browned potatoes, on a toasted "English muffin, baked potatoes, scrambled eggs.

@Reycied 8 месяцев назад

As an American, you did a great job, and I'm glad you liked it! I firmly believe that food is the best way to learn about, and share in, other cultures. It makes me want to try some British dishes that Americans see as 'iconic', like beans on toast or the Full English.

@AkodoKusamoto 7 месяцев назад

A full English breakfast is a religious experience. It's a combination of things that sound bizarre at first...but go together so well.

@Nadaters 8 месяцев назад

I love biscuits and gravy but I try not to have it too often. I tried a recipe from my grandma that my dad said she used to make called Eggs Goldenrod and it seems like it is similar but instead of sausage you use hard-boiled egg whites chopped up and then garnish with crumbled egg yolk (and serve on toast usually)

@mrbarrylewis 8 месяцев назад

Oh that sounds different! Like the idea of that!

@Doktor_Calamari 8 месяцев назад

My Mom would chop the entire egg (yolk included) and mix it in the white sauce (I wouldn't call it a gravy, as it didn't use pan drippings). We always called it "creamed eggs," but I've since learned that there are also very different creamed eggs in French cooking. I've tried adding hard-boiled eggs to sausage gravy, but I thought it was overkill, and not as good as either one was separately.

@Celaeno725 4 месяца назад

I love how the texture of the biscuits changes depending on if the butter added is room temperature or cold

@Celaeno725 4 месяца назад

Oh btw if you try this when you're visiting please let us know how you like it!

@Puzzlesocks 7 месяцев назад

I'm a long time cook/butcher, people of course do this differently regionally, but here are my notes on classic B and G: Butter (Rich), lard (Crispy), or shortening (Clean floury taste) are all fine for the biscuits and give slightly different results. Most people cut the butter into the flour first, though your option works and gives a tougher biscuit, you also could have spread the dough, layered the butter, and repeated a series of folding and rolling out the dough for an even more distinct layered biscuit more similar to croissant. Rather than use a glass or biscuit cutter, just cut your biscuits into squares with a knife. The cut edges are important, and squares are easier to manage. My biscuit dough recipe does have sugar in it, and yes, they are great with butter/cream, jam, or even whipped cream and fresh fruit. On the sausage: Traditional breakfast sausage is brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves. Ginger, and paprika are odd choices, thyme is probably ok, as is cayenne, though if you want heat I suggest white pepper instead. Nutmeg is probably an ok alternative to cloves and makes sense historically. On the cooking: Heat the pan first and break up the sausage into the pan. Heat on high while breaking it up until golden and then add your butter and flour and just form the roux around the crispy pork. Bacon is probably overkill for the gravy. Finish the gravy with more fresh cracked pepper. Quite a good first attempt, and interesting take on the spices. Just making the sauce over toast is good if the biscuits are too much effort, also you can skip even more cooking steps and use chipped beef instead of sausage and you have classic SoS ready in minutes.

@forteandblues 8 месяцев назад

You can now officially call yourself an honorary American

@mrbarrylewis 8 месяцев назад

haha ok thanks

@CricketEngland 8 месяцев назад

Honorary American no thanks

@forteandblues 8 месяцев назад

Hurtful comments. Just trying to give Barry some love.

@catherinelw9365 8 месяцев назад

@@Boogie_the_cat There's no such thing as free healthcare. And from what I've heard, the wait time to see a doctor with the NHS is weeks, if not months.

@catherinelw9365 8 месяцев назад

@@CricketEngland Good. We kicked you lot out for good reason.

@pixietwitch 8 месяцев назад

Biscuits and gravy are a MUST! And some of the wonderful things you can do with this gravy: 1) It keeps and reheats very nicely, so if you make extra, just put it in the fridge and warm it again the next day, OR make it the day ahead of time and just heat it back up. *note* you may need to add just a little more milk when reheating it. 2) it goes really well on top of a fried pork or chicken cutlet, or even over fried eggs and sourdough toast. 3) just eat it by itself... it really is a meal on it's own.

@IctWilsons 7 месяцев назад

B&G also pairs nicely with country fried steak and eggs and hash browns!

@KevinNiven 6 месяцев назад

Looks perfect! A+

@robertruiz98 7 месяцев назад

Anybody's first order of biscuits and gravy is always a pure joy.

@matthewclausing3856 8 месяцев назад

Not quite how my grandma makes it, but close enough to understand just how glorious this meal is! Well done!

@horrorkesh2 8 месяцев назад

I don't think I've ever had biscuits and gravy with bacon in it but a good sausage gravy with chunks of link sausage and a good buttery biscuit makes a damn good meal no matter what time of day it is usually you find it at breakfast but it's one of those dishes you could eat anytime of the day

@hotlavatube 8 месяцев назад

Yeah, same here. Bacon grease yes, bacon bits never. Still, I fear Barry could be a trend setter on this one. Unfortunately, this might result in Barry being prosecuted by the Hague for the resulting decline of worldwide health caused by the invention of bacon-ified biscuits n' gravy. ;-)

@CaseyHarMegiddo 8 месяцев назад

I've had bacon based biscuits and gravy. It was bland.

@BigSeth1090 8 месяцев назад

A buddy of mine used to work at a restaurant in Austin called Bacon (sadly closed these days). They did biscuits sausage and bacon gravy that was awesome, with their house-cured extra-thick bacon. I miss that place, nothing beats their ole corned bacon reuben.

@duanebouchard8736 8 месяцев назад

Almost any meat works, chicken, hamburger, sausage I have never used fish or seafood ( Nebraska is a bit far from the ocean)

@SarafinaSummers 8 месяцев назад

Makes great stoned/hungover food, esp with fried over medium eggs and some strooooong coffee.

@leslieyancey5084 7 месяцев назад

Your biscuits turned out really nice! I’m impressed!

@krash66 7 месяцев назад

You did awesome!!! A couple tips. A bit less meat chunks and more gravy, but that is your call. Fold the biscuit dough a few times before you roll it out and you will get nice layers in the finished biscuits that is easy to split nicely with just your fingers. Now you got me hungry. mmmm

@12me91 7 месяцев назад

It's always so awesome to see someone discovering how comforting biscuits and gravy is for the first time.

@angelagoodyear8099 8 месяцев назад

it is called sausage gravy or country gravy depending on where you live.

@mrbarrylewis 8 месяцев назад

Awesome info thanks

@reeritz1280 6 месяцев назад

Born & raised in the South, so Sausage gravy or Sawmill gravy (meatless) is a staple w/ biscuits. Try it on pancakes or flapjacks instead of syrup...so yum. All those seasonings seemed excessive, we only use S&P, then again we use preseasoned Bob Evans sausage...and not that much...only 1/2 lb crumbled in the gravy & fry up the rest in patties. A side of bacon & fried or scrambled eggs are a must add❤

@jamesmcclain5005 21 день назад

You did a phenomenal job!

@awineandfoodnerd 8 месяцев назад

Sausage or Sawmill gravy is how I knew it growing up. It was an occasional and delicious treat for breakfast (or sometimes dinner). There’s also redeye gravy which is made with country ham or bacon drippings and coffee. May have to get this on the menu soon…especially if the weather starts to cool down some.

@mrbarrylewis 8 месяцев назад

Awesome, reading this comment made me hungry lol

@hellhound1389 8 месяцев назад

I regularly make redeye gravy and make an open faced sandwich with Texas toast, mashed potatoes, and fried crispy country ham all drowned in the gravy

@reidguthrie9818 8 месяцев назад

Yes! My granny made redeye gravy from time to time and I miss it.

@anestasiaskitchen3954 8 месяцев назад

Biscuits and gravy are extremely popular in America. Highly recommend on trying it at least once. You did not do anything wrong, it is suppose to look like that. Any leftovers for reheating, add some milk to the gravy and you can use the stove top or microwave. I'm glad you were able to try it for the first time, Barry 🎉

@alexandernelson477 7 месяцев назад

Never seen that much butter used to make biscuits and gravy... i like it.

@Thaleios 4 месяца назад

That looks almost pretty much what I would expect to see at any breakfast restaurant that serves biscuits and gravy. And yes, I could eat the gravy alone. The sausage and gravy mix is amazing.

@FlesHBoX 8 месяцев назад

I'm kind of surprised you aren't familiar with a Bechamel sauce, which is basically what white gravy is, just with added meatiness (though the meat isn't actually required). Also, we totally have brown gravy here. And yes, sometimes, just eating a white sausage gravy on it's own is a simple pleasure :)

@denisefryberger 8 месяцев назад

that looks AMAZINGLY yummy! yeah, you can really make it as chunky as youd like. its considered comfort food here. the biscuits are good with cream and jam too. so glad you liked it!

@douglasmcneil8413 7 месяцев назад

My family is from Oklahoma. Biscuits and gravy recipes are individualized from family to family. some use sausage and/or bacon. Some use ham. Some just use the drippings from the cooked meat. Others pack as much meat into their gravy as possible. I've even seen folks use shortening instead of drippings. Some heavily season their grave. Some just add maybe a little salt. Me, I prefer my grave with sausage and applewood bacon. And a good amount of black pepper.