U.S. biscuits are unique.They are fluffy, almost like a potato consistency, like mashed kind but stiffer as the gravy and sausage grease bonds with it. Imagine bangers and mash but with soft bread instead.
Yes, biscuits here in the states are unique. I've known of what "bangers & mash" are for many years. Maybe because I've been a HUGE fan of mid-60's British music. Anyway, my version is Sweet Italian Sausages w/ Seasoned mashed potatoes.
We are a country that feeds kids chicken nuggets and ranch till they are 18, he's raised on beans and toast, flavor must be experienced early in life to appreciate!
Used to go to a breakfast spot that did chicken fried steak on top of two biscuits with the gravy on the side, which I just pour on top. And some country potatoes.
I honestly see grits similar to rice. Eating it plain is fine I guess, but I'd rather pair it with full entrees and make it amazing. lo' country shrimp and grits for example...
Indeed. Grits is just the base ingredient. You can have your mashed taters as is, but I likes em with butter, and salt and pepper, with bacon and cheese and onion, garlic, etc. and to spice things up more, GRAVY. Same thing with Grits. You can have em any way you want.
I'm from Los Angeles, and when I moved to Nashville in 2005 I tried biscuits and gravy, fried green tomatoes and grits for the fist time. Loved everything but the grits.
omg fried green tomatoes....my grandma had a garden and one of my fondest food memories was trying them for the first time from the ones we grew. they dont really sell green tomatoes unless its at a traders type market here in texas but its so easy to grow them why not just grow a couple plants yourself? i think im going to this summer.
Imagine coming in from a cold day shoveling snow or on a cold rainy day and having biscuits and gravy ready to warm you to the core. Adding gravy to hash browns or white rice really hits in all different ways but still brings you home.
He's gotta be careful. My friend decades ago developed an ulcer from eating tons of hot sauce on everything and eating a lot of spicy foods. Entertaining to watch tho. haha
Sausage gravy usually has bits of cooked sausage in it as well as the grease from cooking sausage for extra flavor. The biscuit is usually just there to keep you from eating the gravy like a soup. :) Butter is a key ingredient of a good biscuit. They use self rising flour or regular flour with a lot of baking powder to give them a fluffy texture. They're not like a cake as some people describe them, but more like a savory scone with a lighter texture from the leavening agent. Lighter than home made bread.
I'm southern, and I cook sausage gravy a couple times a week. Plain gravy is good too....my granny called it "sweet milk" gravy. There's also red-eye gravy which is a very runny and salty sauce to go along with your country ham. Grits....eat them just like you would oatmeal with butter and sugar. Some folks like grits with salt/pepper or cheese. Made right they can be good, but for breakfast I still want my sugar and butter.
I grew up in the deep South and we always used milk to cook the grits and then smothered them with sugar. If you want to try another great southern dish that’s cheap is pinto beans mixed with corn bread and hot sauce! Can’t go wrong!
I always use milk for my grits but I’m more of a cheese grits gal. Can’t beat it with smoked ghouda. I LOVE my pinto beans and cornbread. I just put fresh onion on top and dig in. To me it’s a whole meal of its own. Great for a winters day.
Biscuits and gravy are better with crispy hashbrowns and then after you eat the biscuits and have all that gravy left over put the hashbrowns in the gravy and mix it up and they’re awesome
I don't really like grits, but I love shrimp and grits - all the toppings go so well with the grits. If you are still in the States you should try shrimp and grits at a decent restaurant.
Shrimp and grits with some good smoked sausage and chopped crispy bacon 🔥🔥🔥🔥. I’m a every kinda grits eater. Cheese, shrimp and even sweet buttery grits. I’ve been known eat all 3 varieties in the same day 😂
I would like to think that every Brit that first comes across biscuits and gravy just imagine chocolate chip cookies covered in gravy and being grossed out, instead of scones covered in gravy.
Country gravy is basically a béchamel with salt and pepper. When you add breakfast sausage to it it becomes Sawmill Gravy. The way I make mine is to cook the sausage first then move the cooked sausage aside and tilt the pan so the grease pools on the edge, add enough butter to make the amount of roux I want. (usually 1 tbsp roux per cup of milk) Once the butter is melted and mixed with the sausage grease add the appropriate amount of flour to make the roux. (1 tbsp flour for each tbsp fat) once the roux is where you want it add the milk and stir, constantly scraping the bottom. Once the milk comes to a boil lower the heat and stir until thickened. Taste it then season with minimal salt and lots of fresh ground black pepper. (sausage is usually already salty enough for me)
I'm here to bring you the gospel that is Bacon gravy, everything you just listed except swap bacon in for the sausage. It will blow your mind, it seems fairly regional to Appalachia, likely as a way to stretch your bacon out further, its great over biscuits, and scrambled eggs.
Never gets old seeing basic ol' biscuits & gravy change people's lives LOL. It really is a fantastic meal; very cheap, simple, and easy, but has a lot to offer in flavor, calories(good physical labor food lol), etc. You guys should really get a recipe and try making them! It might take a few attempts to get it right, gotta get a little bit of a feel for it, but it's pretty simple and I can't think of any ingredients that you couldn't get over there(would have to make the biscuits from scratch I'm assuming).
I grew up in Maine and biscuits & gravy wasn’t a thing here. The first time I tried it was in army basic training back in 1986, it didn’t look good at all but you didn’t turn down any food at breakfast. You’d need those calories before lunch!
The gravy is a milk and roux gravy made from pork sausage that has a good whack of sage and black pepper. Many places also add a drop or two of maple syrup in their sausage mixture. For me, biscuits and gravy is best with some hash browns next to it and a perfect fried egg on top and a glass of fresh squeezed orange juice.
@@rickwelch8464 Have you never had fried chicken and waffles or maybe something else that was salty and sweet together? I'm not a fan of sweets but something that is salty and slightly sweet is absolutely divine.
@@rickwelch8464just think when you have pancakes and bacon or sausage on the same plate and a little maple syrup gets on the meat. If you haven't experienced that, try it :p
I loved this so much, as a good old country boy from south Georgia! Biscuits & Gravy are my absolute favorite breakfast food, especially with a couple scrambled eggs w/ cheese and grits w/ salt, pepper, and cheese mixed in. The Mimosa is an excellent choice for a beverage to top it all off! Cheers...
One of the things I learned about eating grits, when I was in Florida, is that depending on the time of day it’s served, depends on how soupy it is. The less soupy it is the better I like it. Also, for me it was strange to see it being eaten with a fork as I learned to eat with a spoon. I’m glad you tried the different foods and beverages while you were in Tennessee. It’s always good to hear about people’s experiences with food that is not the norm for them. It makes us think and wonder just how cultural our taste may be or do we really enjoy that foods taste.
The most shocking thing is the sausage gravy. Most people assume the gravy is something weird but once you learn the nature of the recipe it makes perfect sense. The best part is its one of those things that makes everything better. That is why there are plenty of skillet recipes that just combine all the meat items you would find in a breakfast in one bowl then cover it in sausage gravy. Instant 10/10 breakfast. You can also use it with country fried steak or fried chicken along with egg noodles or mashed potatoes for a 10/10 dinner.
Born and raised South Carolinian here. Sausage gravy is what you use for biscuits and gravy. Some places stray and use bacon grease or other bases they have laying around the kitchen but sausage gravy is the iconic flavor. SOME people eat grits plain but they are def less common. I grew up putting grape jelly and butter in them but you can basically put anything on your breakfast plate in your grits and it just gets better lol. Eggs, cheese, hot sauce, butter, bacon, sausage, ham, hashbrowns, if it comes on your breakfast plate it is fair game for grits. Think of grits like a cheap filler side that can go with anything.
As a Southerner, this video makes me extremely happy!!! When you have grits, be sure to stir in a big hunk of butter, crumbled bacon, sharp cheddar cheese, salt and pepper. Heavenly comfort food. 😇
I'm Southern, and I find grits are always hit or miss. The best are properly seasoned, not watery but creamy. Using cream cheese is the best course of action, in my humble opinion. Absolutely divine.
I am Southern as well, and LOVE well made/prepared grits, but nothing worse than runny, poorly prepared grits. They must be moist without being runny and ONLY butter and pepper added. Just sayin'
I grew up in the Chicago area and didn't know what a grit was until the Army. I started eating them by adding sugar. Since then I've expanded to include plain, butter and pepper, and love cheesy shrimp and grits.
Glad you enjoyed the biscuits and gravy! It may look strange to you guys, but really does taste great, you can't go wrong with sausage. Cheesy grits are great. Daz loves his hot sauce like I love black pepper, put it on almost everything!
The problem with it is that it's so ungodly salty that it's basically inedible (at least to me). Tried it at a friends house while travelling and after taking about 4 bites I started sweating and felt like I was going to have a heart attack if I continued. You Americans are a built differently.
How wonderful to see you all enjoying the biscuits and gravy and the grits...both are so delicious, and yes, the grits have a different texture for sure...grits are ground corn and can be prepared in many different ways...Great video to watch!
First time I’ve seen one of the Office Blokes going solo. Does he do a lot of family videos? I’m guessing the son is a picky eater and doesn’t like a lot of things?
There are many of us here in the USA who have the same feelings about Grits for example. I am also not a big fan of Bloody Mary's even though I love spice. I think it has to do with the time of day for me. I LOVE breakfast and have certain items I love... Biscuits and gravy for sure!
Agree 100%. Bloody Mary is one of things that I like every ingredient, just not them all together. Have eaten biscuits & gravy, and nothing else, for breakfast many times. Yum! 🤤
the issue is that grits are often not prepared well and are underseasoned. they need salt, black pepper, and butter at the minimum and a bit of cream, some cheese, crumbled bacon etc. only make things better. as for bloody mary's, they are quite divisive and may be an acquired taste. if you like savory foods, tomatoes, and vodka/gin then you're in luck.
Glad you enjoyed! Southern biscuits are very similar to a good pie crust, and made almost the same way. Layers of flour and butter. And grits are much like oatmeal or porridge, they're a blank canvas for seasonings. I love mine with lots of black pepper and a couple of over-easy eggs mixed in!
No, southern biscuits are not like a pie crust at all. Pie crust is over worked to even begin to be considered a real biscuit. Idk where everyone in the comment section gets their biscuits and fast food biscuits are not biscuits. Hardee’s “biscuits” are maybe the closest thing to a real traditional southern US. But then they are garbage.
And the Academy Award goes to….Aidan! I haven’t seen anyone not like something so much since my then three year old son tried green olives for the first time. The grimacing…the shudders…and right in the middle of a restaurant. Classy. 😂
I love grits with eggs over-easy and crispy bacon mix together. Some keep it simple with just salt & pepper. Some like it with scrambled eggs and sausage.
Grandma’s home made biscuits and gravy cannot be topped, but to be honest, given the lack of required prep time, the quality of like Pillsbury’s canned biscuits is good enough for most of us.
We usually have grits in a smaller portion as a side with breakfast and people often put things on it (personal preference). I'm so glad you guys like the biscuits and gravy and it's one of my favorite ways to see people learn that biscuits and scones really are quite different if you pay attention.
Grits are a southern food. It's a good poor man's dish, it fills you up and stays with you for energy. Sausage gravy is the same. Whatever you could throw together to make a meal. My mom used to do the same thing with hamburger meat and milk gravy over toast or biscuits. Easy for someone who has little money, but needs to feed a family. Cheese grits, or grits with red eye gravy over it. Awesome. ❤
As a Georgia boy myself, I was raised on grits and it is definitely my most favorite breakfast food, and I like my grits thick (not watery or runny) and I season it with salt, pepper, (sometimes garlic salt/powder) and cheese. I say out of an average month 70-80% of my morning meals will have grits as a side or by itself. Another dish I enjoy is shrimp and grits. Good for breakfast, lunch or dinner.
Try the grits salt & pepper with scrambled egg, crumbled bacon or sausage all in the bowl together. I would make the grits just a little bit thicker but not like Waffle House. It's a great breakfast when you're on the go. Put it all in a Tupperware bowl and take to work with you. Love watching you guys!.
Sausage gravy is basically bèchamel with breakfast sausage. The more pan drippings the better it will taste. I usually double down on the sausage and add red pepper flakes for a bit of a kick. Coming from New England and never having had them before I am happy to say they are the best part of southern breakfast. Brown beans and corn bread runs a close second.
Grits are ground corn, and we put all kinds of stuff in it, especially growing up. We had shrimp and grits, cheese, bacon, and ground sausage, and I hated when mom would give us grits and fish roe. Raised in the south grits was almost a daily breakfast food.
I've never thought of grits as a stand alone dish. I like it with my ham or breakfast meat or dip toast in it. It pairs well with almost anything and that's it's brilliance.
The great thing about grits is you can add almost anything to them and make them better. Sime people like them sweet with sugar or syrup, some like them savory with things like shrimp and cheese, but there's no wrong way to eat them as long as you like them in the first place. My daughter is really picky and gags when she tries them. 😂
I think a good way to describe grits to people is that it's a good base, like how you can top rice with all kinds of things. I like plain grits and plain rice, but I know a lot of people would find either too bland. But if you top either with something you like, how could you not like the combination?
Exactly. By itself plain it's bland, no flavor but with cheese, butter, salt, garlic, bacon etc yum. Not unlike cream of wheat or rice. They dont taste of anything either until adding something to them.
Bloody Mary's can be really good but I've had absolutely terrible ones, too. There is a huge disparity depending who is mixing it that can make or break it. I will say just looking at that glass I would have definitely guessed that was not the finest, iykyk
Butter and hot sauce! Daz has managed to make Buffalo grits!! Of course he likes it! 😂. Grits are definitely a side dish. Preferably with a spicy type of breakfast sausage like the sage flavored sausages you often see or nice extra smoky bacon. 😋. Glad to see you guys like biscuits and gravy. Its the perfect hangover meal with sausage or bacon and a side of eggs. God I'm hungry.
I made biscuits & gravy for my kids on cold days because it sticks to the ribs & they burn more energy on cold days with bodies keeping warm. My sons favorute meal hands down & hes 40, love that child of mine♡
Just to give you an idea of how it's made, typically when I make Biscuits & Gravy at home, I start by cooking up simple pork sausage (no casing), getting the crumbled sausage nice & crisp. Then we make a simple roux (1 part flour with 1 part oil/butter - usually I use a little of the oil left from the sausage and a little butter), and to that you add milk. When it's thickened up to the proper consistency, mix in the sausage crumbles. Add a little salt to taste and a bunch of fresh ground black pepper and you're done. Unless you want to mix in a little more butter. Yes, it's not health food. But it is delicious! It's an old recipe that was thought up during times of scarcity. Eventually it became comfort food - I know I can't eat it without remembering Saturday mornings at Grandma's house...
That's the beauty of grits really. There are so many different ways to make them. Cheese, Hot sauce, Butter, Eggs, ham. My mom used to mix in Brown Sugar and Cinnamon. I've seen people eat them with Jam and cream. There really is no wrong way to have grits. Just a hearty, filling, flavor vehicle. Cheap too. So, yea, it's a standard American (South, Midwest typically) easy breakfast item.
@@marianne1959 More like flavorless Fiber and grains. They are rather healthy when eaten by themselves. It's just they are pretty flavorless, so the stuff we add to them can make them unhealthy. But by themselves it's essentially oat meal.
"Gravy" can refer to any meat based pan sauce. "Cream" gravy is what goes with sausage and is made from milk obviously whereas "Brown" gravy is more of what you expect as gravy.
@@samuelmahoney6878 Never heard it myself either but Googling it apparently Texas calls it cream gravy while other southern states call it country gravy or white gravy.
@@samuelmahoney6878 It’s not called cream gravy, just gravy. Like instead of saying marinara, tomato sauce, or just sauce a lot of italian americans in the northeast just call it gravy. Im from Philly area but it happens in NYC & Boston areas as well. Not sure abt Bmore to DC but wouldn’t be surprised if it existed there as well.
It's a bit more complicated than that. Leaving Italians and "tomato gravy" aside for now, gravy or cream sauce/gravy always has 3 main ingredients: fat, thickener and liquid. Different combinations produce vastly different results. Here are some of them; Bechamel sauce; butter, flour and milk. Made thin, it is used as a sauce over vegetables or as a light accompaniment to foods such as a dill sauce for fish. Made medium thick, it is used as a base for casseroles with mild meats (chicken, tuna) and pasta or rice, macaroni and cheese, cheese dip and the like. Made thick, it is used to shape the above foods, like tuna croquettes or fried macaroni and cheese balls. Cream Gravy; Meat fat (tallow, lard, bacon or sausage fat, etc.), Flour, corn, tapioca or potato starch, and milk. Flour is the norm here and is cooked thoroughly with the fat until light brown before adding the milk. Using sausage or bacon fat and the sausage or bacon meat produces sausage or bacon gravy, some use both meats but still call it sausage gravy. Using beef fat, flour, milk and adding beef (chipped or burger) produces chipped beef on toast (the proverbial SOS) or hamburger gravy for noodles, mashed, fried or baked potatoes, rice or toast. Regular gravy (shades of brown); This gravy is made from the fats and juices (drippings) left after cooking beef, pork, chicken or turkey, flour or other thickener, and broth or water. The drippings are cooked with thickener then broth or water is added until the right consistency is obtained. Here, corn, potato or tapioca starch is the norm, always mixing corn starch with a little water first. Beef gravy is usually just called brown gravy. The others, lighter in color, are just called pork gravy, chicken gravy and turkey gravy. These gravies are similar to the cream gravies in that meat can be added to the gravy then either poured over or mixed with and baked, pasta noodles, rice, toast or bread, mashed or baked potatoes, etc. So, these 3 ingredients, fat, thickener and liquid, when combined correctly, give an almost endless array of different foods and one can add salt, pepper, spices and herbs or other foods to their gravy to make it their own. Sorry for the lengthy post but decades in the food industry causes me grief when home cooks don't have this basic understanding of American gravies!
It's a roux , you use the leftover grease in the pan after frying sausage and add flour and milk and pepper, but the trick is to not add the milk all at once but stirring almost constantly and adding it as needed.
I grew up eating biscuits and gravy. The biscuit is like buttermilk biscuit the gravy is usually a sausage gravy made with the grease of the sausages with some flour salt and pepper whisk together until thick. Then add crumbled sausages back in to gravy mix and pour over biscuits. Super yummy!
I’m glad you like the biscuits and gravy it’s something that can easily be done wrong and still look exactly like what you had and I’ve so many people try it once have a bad experience and never try again. I used to live in north Florida close to Alabama and I found a lot of southern Alabama places had a tomato sauce biscuits and gravy which I didn’t dislike but I wouldn’t pay to eat it a few years later I moved to the Florida Georgia line like I could walk out my driveway in Florida and knock on the welcome to Georgia sign that area had a brown sausage and gravy biscuit that I liked better than the white but that’s just me
I live in central Alabama and I've never seen a tomato sauce biscuits and gravy before - must be only a south Alabama thing. The one I'm familiar with is the creamy white Sausage Milk Gravy. I probably would've also found someplace else to eat if I had been served a tomato sauce biscuit and gravy. I'm not partial to tomato sauce. I know that to the west of Alabama, some places have chocolate gravy and biscuits, but I'm a bit leery of trying it.
@@laurie7689 Chocolate gravy is a northeast Alabama tradition. It seems to originate from the Sand Mtn. part of the Cumberland. Its served to kids for breakfast on their birthday. When you find it elsewhere, you can usually find an ancestor form Sand Mtn. Its pretty good if you have a taste for hot cocoa as its a powdered cocoa based gravy, not a chocolate bar based one. Tomato gravy is pretty common all over the south. Tomatoes for breakfast is common so it makes sense. But its more popular in older farming communities.
@@RebelCowboysRVs Yes, I like tomatoes with my breakfast, but tomato sauces tend to give me acid reflux so I avoid them. I suspect tomato gravy would do the same. I've never seen or tried tomato gravy before. Nobody in my family has ever made it and I've yet to come across a restaurant in the central part of Alabama that serves it. There may be one, but I've not been there. I'm still leery about the chocolate gravy. I like cocoa, but am not a fan of chocolate. I usually reserve it for dessert if I'm going to have any.
My mom would make her biscuits & gravy with either sausage, ground beef or dried beef. Didn’t matter…it was delicious. I also prefer whole hominy kernels to grits. Lovely video!
There was so much Southern food I never had before I went into the army and I was amazed at how much I liked it. Grits and cornbread sounded disgusting but the Army forces you to eat whatever they put on the plate and they were both delicious! Make sure you try some cornbread especially with some melted butter.
I love topping my grits off with a sunny-side up or poached egg. Mixing the yolk in with the grits is delicious. I've never actually thought about putting hot sauce in my grits, bu I'll have to try that next time, if it really does take the grits to a whole new level
Southern sausage gravy is pretty easy to make. You need some breakfast sausage. Cook into small bits it until brown then capture all of the drippings and set the sausage aside. Put the drippings and half a stick of butter into a pot. Heat that until all is melted then start whisking in all purpose flour until the mixture starts to brown and thicken (this is a roux). Then slowly add around a quart of whole milk mixing very fast so that you don't get lumps. Simmer until the whole mix thickens, add the sausage back. Salt to taste and bingo.
Biscuits and gravy are fantastic, and even better with a side of eggs (poached or over easy) and even some fried potatoes. I am not a fan of savory grits, but love sweet grits (maple syrup or brown sugar, and add some fruit).... but by themselves. Cheers!
I cook my grits for about 40 mins. In water, salt, and butter. About 20 mins in I add half & half cook the rest of the 20 mins stirring occasionally. But the last 5-7 mins, I beat the hell out of them 😂. Stirring vigorously, to really finish giving them, that soft and creamy mouth feel. Slide right down your gullet. 😛😋
someone just needs to rebrand biscuits and gravy for the UK market and theyll make so much money. literally just call it something else and make zero other adjustments
Grits are actually a lot like oatmeal. Some people really like it plain, but I prefer something along with it. Eggs are great, especially if you keep the yolks running and bust it up in the grits, the yolks will act like a really flavorful butter. Also, if you're eating any kind of steak with your breakfast, dropping in some of the juice from the meat or else having them on the same plate so they absorb it that way and get some of that flavor, you can't beat it. Glad you tried the biscuits & gravy at a spot that seems to do them proper rather than a big chain. But if you really want to take your southern food experience to the next level, breakfast or otherwise, find a spot that doesn't even look like a proper restaurant...ask around town...It'll usually be a small, family owned hole in the wall. THOSE are the spots where you're going to get southern food that will knock your socks off. Trust me.
Ground country sausage browned off with chopped onion... sprinkle with thee tbs flour... add milk and bring to a slow boil, add salt n pepper... stir until thickened... serve with grilled biscuits and eggs
While in college, I visited a friend in Virginia. I forget what his family were having for dinner, but I couldn't eat it. So his mother made me some biscuits and gravy (which, up to that point, I had despised). It was amazingly good. Edit: You tried grits too?!?! I make my own, but I'm not Southern, so I make them sweet. My Southern friends are quite critical of me in that regard. (We've had some borderline angry discussions about it.)
As a southern girl that makes grits almost every weekend, please know that I don't know anyone that eats grits like a main dish. It's not like oatmeal that can be a solo breakfast dish, grits is a side dish, that's intended to be eaten like if you order a side of eggs, and/or hash browns with a meat. Also, most people eat it with a spoon, because as you can tell it's harder to pick up a good portion with a fork. Try eating grits with a meal like bacon and eggs. Even with your biscuits and gravy, you could get a side of grits. My favorite way to eat grits is fried fish and grits, salmon croquettes and grits.
@@marahdolores8930 that’s very different. I’m talking about going out to breakfast (or even making breakfast at home) and just ordering a bowl of grits like it’s a main. That doesn’t happen. They were debating if grits should be eaten with something like bacon, and the waiter said ppl just eat it plain. Think about it like fries. Yes, you can get carne asada fries or a big plate of chilli cheese fries with all the fixings and consider that an entire meal or main dish. But no one’s ordering a basket of fries for dinner. Fries are considered a side dish.
A lot of restaurants (even good ones) serve mediocre bland grits. That being said even as a southerner I only really like grits with scrambled eggs, salmon cakes, or in shrimp and grits.
Grits is just bulk food that us poor people grew up eating. It doesn't have a lot of taste in itself so put stuff in it. For breakfast, I really like several fried eggs (over medium) to chop up and mix in. Grape or apple jelly mixed in is good for a sweet. For dinner, get some shrimp and grits. For biscuits and gravy, milk gravy is best although you can put a little ground up burger or sausage in the gravy, too. Can make tomato gravy, too.
I grew up in an upper middle class household, and we enjoyed grits for Sunday breakfast, with eggs and bacons, sausage. My mom made it with whatever cheese we had and it was always a delightful and welcomes addition to our palate
It's good to see folks learn about the wonders of country food. I didn't have any biscuits today so I made oatmeal and put the sausage gravy on that. Wonderful.
I've grown up reading biscuits and gravy my whole life and never once thought to put hot sauce on it and I love hot sauce. Usually we would just use spicy breakfast sausage in the gravy and a nice amount of black pepper.
Check out America’s Test Kitchen’s recipe for easy biscuits. It a whole new way and they’re delicious! Basically flour, baking soda, a little salt and sugar and you mix in warm heavy cream. Weird I know, but amazing. I’ve made so many biscuits, cutting in shortening, butter, shortening and butter, buttermilk, not working it much at all and using White Lily self-rising flour which is absolutely the best. I still use the White Lily self-rising flour in the america’s test kitchen recipe, and then follow the directions they provide. It literally takes more time for the oven to preheat than it does making the biscuits. Game changer for sure
Because our body can differ in what we need from time to time, foods can be hit or miss. But, I love grits with butter, salt, pepper and Carolina sausage crumbled in it. ❤
I’m from Texas and we add a bit of Cheddar to our grits. I, personally add a dollop of sour cream & jalapeños to mine. Not a fan of Bloody Mary, but love mimosas. It’s on our weekend brunch menu as we like to sleep in on Saturdays.
