I live in the very deep South, and my mamaw (born in the 1920s) made egg gravy most mornings to go with biscuits. Our egg gravy was made very differently from this, though. In this area, it's called 'rich man's gravy.' It's made starting with thick brown gravy - ideally with bacon grease for the fat, flour, and water, seasoned with just salt and pepper. She would beat up two or three eggs very well, then after the gravy was made and still simmering, she'd use a fork to stir the eggs in right under the stream of them from the bowl. The point of it was to make them kind of finely scrambled in the gravy, though. It was the most AMAZING gravy.
I was raised on egg gravy, though very different from this recipe. My family called it “Po’ Do”. I asked why and was told “Cuz the rich don’t like it but the Po’ Do!”
Southern Mommas have always made hard times delicacies. My momma did this with bacon grease or salt pork and milk. Water bacon grease biscuits and gravy was heaven if we had nothing. My Momma raised me by herself and worked 3 jobs but there weren't food pantries, dollar stores, or much government help at all back then. It was really bad and sometimes we had nothing to eat, no running water, or no electricity because we couldn't afford it. Luckily the lunch ladies at school loved me and would pay for my lunch when we couldn't afford the 35 cents. They gave me extra food and chocolate milk too. Boy could those ladies cook their butts off. Their food set the standard with which I judge many dishes even now.
If you don't have Buttermilk : you can add a tablespoon of white vinegar to a cup of whole milk ,gently stir and let sit for 10 min. Or use sour cream, omit the lard. It is both your fat and your acid.😁
When my dad makes biscuits he uses Alton Brown’s grandmother’s recipe and they turn out so delicious. Actually Alton made these biscuits with her on an early season of “Good Eats”.She has since passed a way so that episode is really special for him.
@@marylouerickson7841 oh, my, I just got notified of your response! This is a "double batch," but you can halve it. 4c. flour 1 tsp. salt 8 tsp baking powder 1 c. butter or shortening 1-1/4 c milk Blend the dry ingredients, then cut in butter or shortening until crumbly. Add the milk and mix just until blended. Knead gently a bit, gently roll out on a floured surface about 1/2 " thick, fold the dough over and pat it down. You can use a cookie cutter or mason jar rim to cut biscuits. Have your oven at 425 F., best if you have a cast iron skillet, heat it in the oven first. Place biscuits in a preheated skillet and oven for 15 to 20 minutes. They are easy and so delicious.
😆It's so funny to me that you would say biscuits were a treat! Sliced bread was such a huge treat at my grandparents' house. We had biscuits for breakfast, cornbread hoe cakes for lunch, and the leftover biscuits and hoecakes for supper. We rarely bought or ate any kind of yeasted bread.
If you ever started a non profit to feed the less fortunate with these tasty recipes, I'd be all hands in! Thank you Emmy for the information! Keep doing what you're doing:D
I had a different version of this as a kid. Good friend's parents made it -- a white sauce with sliced egg whites mixed in, poured over toast, and sprinkled with egg yolks. I loved it! They had a French name for it (something about worms). I didn't realize until much later that the reason they made this was they had a very limited income. They were loving cheerful people, great parents, and the dinner was delicious.
This dish is known as goldenrod eggs here in the US. I grew up on it as well as its chipped beef counterpart, known as SOS as well. I came looking for this though because my 5 year old calls this egg gravy.
I remember the struggle days. My mom would cry secretly. She'd go buy a pack of dried noodles and made it stretch. All I remember was I saw my mom cry. I didn't know how I felt about it at the time but thinking back, now I understand. I'm glad we all made it out and can eat whatever we want lol
My mom's parents spread margerine on every sandwich. EVERY sandwich. Bologna and cheese with mayo? It had margerine on one side. PB&J? Margerine on one side. Only hot sandwiches, like salmon patties, or burgers, didn't get that. It was years before I realised, they were doing that because they had six kids to raise on the pay of an elementary school teacher and a small-town furniture store's sales, during and just after WWII.
Not from the south, but as Catholics in the past, we weren’t allowed to have meat on Friday. My mom hated fish. So once a month we would have creamed eggs on toast. She made as you did with the egg, but she added diced boiled egg for texture. I loved it. Most of the time on Friday we kids got fish sticks. We looked forward to creamed eggs on toast
I love these type of videos. I like to share them in my Southeast Massachusetts Mutual Aid Group., for folks that are really trying to stretch a buck. These videos are honestly extremely helpful, Emmy. Of course, some healthy ones would be awesome or ideas to modify it to be healthy. But either way, you're awesome!
Sometimes she mentions healthier Vegan substitutions. For buttermilk, one can use a cup of soy milk with a tablespoon of vinegar. I have done that, and use Vegan breakfast sausages, two per person, fried, crumbled, in this basic recipe, without the eggs, and it is amazing. I use a little more flour than she did. My late husband was a die hard (and he did) Omnivore, and could not make white gravy to save his soul. He started with way too much vegetable oil, as if he was trying to start with bacon grease or whatever, and it was like eating greasy wallpaper paste. Mine made him want to slap his mama. Be well, and thanks for shouting out your mutual aid group.
I used to eat a similar dish with my family. Same milk and flour then mixed in hardboiled eggs on plain white toast. Creamed eggs on toast. It was great!
Creamed eggs on toast/biscuits was a staple in my neighborhood after Easter (all those colored eggs had to be used, and egg salad only went so far) for nights when a quick dinner was necessary...
My mom never made egg gravy. She made chipped beef gravy, and it was usually served on toast. I grew up on this, and I loved it. I think the other guys in the US Navy thought I was nuts when I would go for that first for breakfast in the Mess Hall. That's also where I started putting it on scrambled eggs, not just toast, and I still do. Nowadays, everyone wants sausage gravy, not chipped beef gravy. I agree with you, Emmy. I love the smell of black pepper freshly applied to food. It feels like I've really cooked something, even if it just eggs or mashed potatoes, when I put pepper on it. And speaking of pepper and potatoes, I was surprised one day when a friend put not only salt on his French fries, he also put pepper on them. He explained that people put both salt & pepper on mashed potatoes and baked potatoes, and fries are basically potatoes. So why not? I've done the same ever since.
Want to hear a nightmare version of that? I knew a guy who put ketchup on his mashed potatoes. When everyone inevitable recoils in horror he says "You put it on french fries and home fries, why not mashed potatoes?" Nobody is ever convinced but you can't argue with his logic 😅
@@skeetsmcgrew3282 You want to hear an even more nightmarish version? My 11th grade History teacher had the same kind of warped sense of humor that I have. He told my class about how he and his friends had a grossness contest back when he was in 11th grade. The guy who won? He put ketchup on cafeteria mashed potatoes, stirred around just a tiny bit so it was a mass of white with red swirls, packed it all into his mouth so his cheeks were bulging, put his hands on his cheeks, paused to make sure everyone was watching, and suddenly pushed in on his cheeks so the red-and-white mashed potatoes shot out of his mouth, and then said, "Popping a giant, bloody pimple!"
This all looks delicious! When I make biscuits, I go the lazy route and shape the dough into a rectangular or square shape and then just cut it into squares rather than cut them into circles and having to reshape the remaining dough again.
My mother made egg gravy by cubing hard boiled eggs and adding them to a medium thickness white sauce. The seasionings used were salt and pepper. She served the gravy over toasted bread. It was yummy.
My friend's grandmother who was vegetarian made a dish similar to this. She made a white sauce with a mix of cream and milk and then added chopped boiled eggs. It was delicious.
Much healthier than regular gravy, Emmy! And good addition of protein from eggs. My husband likes country gravy over toast, but he could use the extra protein, he's a skinny guy, so I'm going to make this for him! ❤ Keep these budget-stretching Hard Times recipes coming. We need these tasty frugal recipes. 😊
This reminds me of something similar my mom made for dinner a lot when I was growing up. We have an ancient Betty Crocker cookbook, and that's where mom got the recipe for her southern biscuits (she altered the recipe by adding some sugar), then she'd make white sauce with shredded, wafer thing beef (always Carl Budding!). It was one of my dad's favorite meals( although he never referred to it as SOS). As we got older, mom would make 2 batches of white sauce and add tuna to 1.
Emmy I just adore you because of all these hard times recipes. With a good family, loyal friends and decent health, who needs a lot of money? Wealth isn’t just coins.
You cut in that shortening by just grabbing a handful of the shortening and flour in the bowl, and just massaging and rubbing it between your palms. It incorporates the shortening into the flour quickly and evenly. It’s done when the mixture looks like Parmesan cheese. Also, if you let your biscuits touch when you place them on the cookie sheet, they will rise better, and be soft in the middle and crusty yummy on top and bottom.
Exactly! My mother did the shortening with her hand and never measured anything (she only used one hand, though, to combine the shortening with the flour). She also pinched off a piece of dough and made the most beautiful biscuits every morning. Lots of practice. Love biscuits!
I love this, and I love biscuits and gravy as a meal. The only problem I ever have with it is the lack of texture. It really needs something crispy, like some bacon on the side, or even bacon bits over it. I'd probably also put a chopped up, fresh herb on top.
Egg gravy on toast is one of my favorite comfort food meals. 😋 *Edited to say I make mine differently… I put chopped hard boiled eggs in white gravy. Also comes out yellow once the eggs are stirred in.
I envy the loved ones of chefs/bakers. The fact that their friends and family constantly get fed perfection just because their loved one just loves cooking and baking. Emmys family, Barry Lewis family, Babish aka Andrew and his wife and neighbors get to eat his creations. I love cooking and baking but it's too much work for me having a heart issue.. So I just have to imagine it whilst watching.
This recipe bought back memories from over sixty years ago. Having grown up in the Midwest and the youngest of six my mother would make a gravy just like this but serve it over three pieces each of white bread. When she would make her fifty pounds of sausage twenty five pounds smoked and twenty five pounds unsmoked twice a year at Christmas and Easter she would always save a few links to “ fancy this up” with added sausage! As I write this I can literally taste that wonderful sausage! I did have a question for you. You mentioned that one egg came from a specific breed of chicken and the other from another. Is there any difference of taste between the two? Thanks again for another excellent recipe and video!
Coincidentally I just made Bisquik biscuits last night with sausage gravy, and this looks so good I'll make it tomorrow morning and make more biscuits. I'm not from the South, but I enjoy trying foods from other places. Your videos are always so fun and interesting.
Here is a different version. Totally delicious for a fast lunch/brunch Good with green beans , peas or broccoli, on the side Toast with butter. Bechamel (white) sauce with sliced boiled eggs in it. Put on toast. You can dress it up with cheese or herbs. Plain is great. Maybe with curry or hot sauce for fancy folks.
This is similar to the recipe I grew up on that we called creamed eggs on toast. The biggest difference is that the eggs were hard boiled and we ate it over cheap toast. But the rest of the gravy was very similar with a roux of butter (well we used the cheap vegetable oil spread), flour, and then some milk with the hard boiled eggs broken into the gravy, along with salt and pepper, of course. Then just "buttered" toast broken in pieces underneath the gravy. I'm craving it now. My husband thought it was gross when I made it for him but I love it so much and reminds me of childhood.
The Taste of Country Cooking! I've been trying to remember the name of that book for ages. I bought it at a thrift store years and years ago, read through it, loved it, lent it to my mom, and never saw it again. I'm sure it's still in one of the boxes of her things stored in a sibling's attic, but in case it isn't, I just ordered it. 😊
Reminds me of Sunday lunch/supper in the 60s or 70s when my mother would serve up chopped up boiled eggs in white sauce over biscuits (Betty Crocker revipe, for those who remember the cookbook from the 50s to 70s). She had up to 8 mouths to feed on a parochial teacher's salary (pretty low) so this was a common meal.
I watch these not only because Emmy is such a calm, but they’re so informative and I picture myself having to use these recipes one day. Times are in fact, getting hard! And when the time comes I’ll know how to feed my family! 😢❤
That's not just hard times but any day goodness. Tip - hang a dish towel from the drawer below where you're working so it catches the flour rather than having to clean flour off the cabinet. Egg gravy but cheaper - Add a dash of vinegar to milk to make much cheaper "buttermilk." Substitute the liquid reserved from a can of corn, carrots or green beans (or whatever you have on hand that might work) and add as much milk to equal what the recipe calls for. Yes, it'll take a little different but the corn liquid adds some sweetness.
My Nana was from the south so we grew up with southern cooking. Grits, home made biscuits and egg gravy were our favorites. My sister and I learned to make biscuits. She called them drop biscuits. She would just drop big spoonfuls of dough onto a baking pan. She used hard boiled eggs and made the gravy and put the eggs in it. So good.
I just love all of your videos but especially the Hard Time ones ❤ Thank you for everything. You help make my bad days better. Bless you and yours always ❤
I love to freeze my shortening (in this case vegan butter) and grate it. It’s a lot easier than cutting it in. Then I use almonds milk, but all the other same methods. I swear by grating frozen butter.
I love White Lilly flour for baking. It's the only thing my mom ever used when she made anything from cakes to biscuits, but the egg gravy is a new thing for me. I will for sure have to give this recipe a try and see how it is for breakfast one morning!
I just realised you guys have salt in your self raising flour, and in the U.K. we don’t! How interesting!! I will keep that in mind next time I make an American recipe! I have always wanted to try “biscuits and gravy” because it looks a lot like dumplings and gravy, but we usually only have brown gravy here too. A white sauce would usually be cream (eg cream of chicken, cream cheese sauce etc.) or a béchamel (butter/oil and flour base with either stock or milk making the bulk of the sauce after cooking off the flour). I used to think biscuits and gravy was literally our sweet biscuits and brown gravy as a kid 😂 and thought it sounded awful! Even with semi-savoury ones like digestives or crackers. This looks ore like a savoury egg custard than gravy to me! But obviously that’s just local linguistic differences! It’s a great idea to stretch some protein and make a nourishing meal cheaply! Also,I ADORE lots of black pepper, especially on eggs! Thanks for sharing 😊
The gravy in biscuits and gravy is made with a bechamel. Then you add in ground pork sausage and lots of black pepper. It's one of my childhood favorites.
Brown gravy is best. Fry the sausage, make the gravy in the sausage grease (brown the flour), then crumble up the sausage (with your hands or a fork) and put it back in the gravy. Soooooo good!
These remind me of the biscuits my grandparents used to make, where they would measure out ingredients like salt and baking powder in their hands. I’ve never had egg gravy, but these look delicious. We always had sausage gravy.
My husband introduced me to milk poached eggs over buttered toast with a bit of the cooked milk and plenty of salt and pepper! Can't wait to try it over biscuits now!
My Mama made "Eggs ala Goldenrod". Hardboiled eggs are used for this dish. Make a white sauce seasoned with S&P, add chopped hardboiled egg whites. Mash hardboiled yolks with a fork and reserve for serving. Split hot biscuits, top each half with a bit of butter. Ladle sauce over biscuits, sprinkle yolk on top & sprinkle with a dash of Sweet Hungarian Paprika & salt to taste. It is very delicious and filling and can feed a small army with only a few eggs.
I must try this! Looks great 😋 and easy too. I’ve never even heard of egg gravy, but I usually always have these ingredients around. Can’t wait to make this! 😁🥚🥛
I met Edna Lewis when she lived in North Carolina. That meeting, all too brief, is among my most cherished memories. We had a brief conversation about picking, cleaning and cooking “creecy greens”.
My mom would make strawberry shortcake essentially crumbling a less salty biscuit in warm milk and top with macerated strawberries. I think that the egg gravy could be made into a custard with sugar. That and fresh fruit can turn this into a dessert.
I love how you explain what things are, such as the buttermilk. I am from South America, Uruguay, and buttermilk is not a thing here and you explained very well what it is. I still don't know what shortening actually is tho 😅
My Mother, who grew up in Portland, Oregon in the ‘20/30’s used to make a wonderful sauce that she served with a whole baked salmon. This egg gravy looks like it may have been the base of that. I’ve been trying to recreate it for years. Hers had chopped hardboiled egg in it and was finished with a bit of medium sherry. It was heavenly. Thank you! Sue
Variations I grew up with is adding whole mustard and chopped up gerkins. We could wild gather asparagus, in the spring, so would substitude that for a biscuit. Another one is adding fine chopped red onion and fresh herbs.
Ate a lot of egg gravy as a kid. We had it as an old Swedish recipe passed down through ,y grandmother. My mom would make creamed kippers or canned salmon on toast by making egg gravy and adding chopped dill or dry dill weed along with a bit of onion powder and black pepper. Still a core comfort food for me.
I love how she tries the different regional flours. Inkive in New Mexico so cant get White Lily, but it reminds me of my mammaw cause she always used it. But she also made Indian fry bread with Blue Bird, which i CAN get here, but not back home in Tennessee. It is cool to see the regional differences.
Mine is made with velveeta melted into a milk gravy thickened with a roux then we add a dozen halved hard boiled eggs. Serve hot over biscuits! Nostalgia at its best
Growing up poor we made gravy out of anything. Even boillion cubes. For egg gravy we scrambed the eggs in butter added flour and milk and salt and pepper. My kids love it.
Biscuits were a struggle staple for myself and my roomates back in the day. And they have the bonus morale boost of having fresh baked goods. Hooray for biscuits!
Every time I see a recipe that says to use the 2 knife method for cutting butter into flour, I wonder, what the heck is that? I keep saying I will Google it to find out and I forget. However, you just showed us and I totally get it now! lol
We made biscuits and gravy a lot growing up, with the sausage gravy. Making the gravy with bacon grease instead of sausage grease was good, too. For some reason it tasted sweeter. We have to leave out all pepper because I’m allergic to it. Now I’m hungry for biscuits and gravy. ❤️
To any white gravy like egg or traditionally grease and flour=milk/dairy affairs. Take a white onion, chop it fine, slowly pan roast it on low, adding water as it brown to keep it from scorthing. Use the onions plus the little bit of carmel left in the pan, it makes golden gravy when done right. The best thing in the world, very sweet and mild onion flavor reminiscent of almost onion flavored potato chips. Do not burn the onions, slow and low for an hour adding water, and tapping back down, every 15 min.
I think that biscuit is just as our pogácsa (Hungarian salty biscuit). We have thousands of recipes, probably every household has 2-3 of their own. Cheese, cottage cheese, plain, with seeds, with fried lard... we eat is as a snack, or maybe with soup... some with jam
Try southern biscuit formula l biscuit mix if you have it in your area..so good..we use the mix for pancakes and cheddar bay biscuits and cobbler topping...to make biscuits just add buttermilk..there's golden buttery flakes already in the mix... another treat my mom made when we didn't have money to spend on candy or cake ..was flitters...just mix self rising flour with water to a thickish pancake consistency and melt butter in a pan....a good bit of butter..and fry the flitters until lightly browned...these are spongy and delicious and buttery...can be eaten with syrup ..or jelly ...or peanut butter..or peanut butter and syrup .or plain
8:19 Emmy says this is a clever way of stretching out protein as if the eggs were the main if not the only source of protein. ACTUALLY there is PROTEIN in the milk and flour, too. 1 cup flour has 8 grams protein. 1 cup of milk has 8 grams protein. 1 egg has 6 grams of protein. The melted butter also has protein.
Back in the day, butter was often made from cultured cream so that the buttermilk was also cultured. Making butter was a physically strenuous task and making a small batch of butter was just about as much work as making a large batch in terms of cleaning the equipment, etc, so people with only a few cows collected the cream for a few days before making one large batch of butter, rather than making a small daily batch of butter. The oldest cream started to sour, so the butter was cultured (reflected in today's European style cultured butter--we USAns pay more for that deliciously tangy treat). And the resulting buttermilk was cultured and a bit thicker than the buttermilk from butter made from sweet cream. So the buttermilk made from modern buttermilk isn't so far off tradition as it seems, although modern buttermilk gets some of its thickness from the addition of gum (guar or carrageenan).
I know you worked to NOT have the eggs cook when you poured them in, but that's how my version goes. You make a milk gravy, and when it's simmering, you pour in two beaten eggs and stir gently, breaking up the curds as they form. Imagine egg drop soup and sausage gravy had a baby.
@emmymade Ohayo gozaimasu. While I have never heard of adding eggs, I have made Southern style white peppered gravy my whole life, but adding in crumbled up, fried (Vegan) breakfast sausage, for "Bulldog Gravy," two patties each. My late husband and I would eat it over biscuits, and often would spoon some over our scrambled eggs as well. Now that he's dead, and I'm remarried, and went Vegan, the milky and egg parts are harder to do, but JustEgg makes decent scramble, and Morningstar Farms breakfast patties are the best for this (and all other applications). I miss him. I remarried, but... After 20 years, you can't not miss all that togetherness, especially in the kitchen. We used to cook together all the time. He couldn't make white gravy to save his life, because he always started with a lot of vegetable oil, thinking like he was making it from cooked-off animal grease (i.e., real bacon or sausage). It was TERRIBLE. Mine is always silky smooth, and seasoned perfectly. My southern grandma would be proud. And my late husband always appreciated me doing the gravy. (So did I! lol) BTW, White Lily self-rising flour was/is our flour of choice. For cornbread, it's Three Rivers Cornmeal Mix (self-rising, with flour added). I always added flour to the mix, the ratio about 7-9 heaping scoops mix to 5 heaping scoops flour (using an icecream scoop), and formerly, a cup or buttermilk and an egg or two. Now, I turn soymilk sour with a TBSP vinegar, and use JustEgg, thinning with water to reach optimal baking or frying consistency. Every soup we made together, or my chili, I made a pan of cornbread. Fried could go with plain pintos, slow-cooker style, using Goya ham seasoning (until they screwed it up by adding actual ham). I love your "idetakemas" thing. "I will receive." My parents lived in Japan for 2 year before conceiving me, and taught me a little, as well as a deep respect for the culture and history of Nihon. I am so glad you are here. You bring joy. Domo arigato gozaimasu.
You're in luck, they are not her recipes, she always credits the original. She's not a recipe developer, so not sure why you're asking her to become one. You, too, can use Google and read cookbooks just like she does.
that actually looks really delicious, like a savory creme engles, thinking maybe a dash or pinch of cayan might be really nice in that gravy, and if you like the smokey flavor, maybe a pinch of smoked salt. also maybe some flakey sea or himilayan salt over top of the buttered biscuit while it cools, to give it that sort of crackled glass effect. dont mind me, my imagination tends to get away from me sometimes when it comes to this sort of thing.
If your biscuit dough has smooth floured edges, you have over worked it by two or three times. It should be shaggy and wet and way to fragile to pick up the doughball. Also seen in the rounded top edges of the cut biscuits, only the very last, third time rolled biscuit should look like that. And always put the cut side DOWN for gravy biscuits, so the gravy soaks the crust and you can easily cut it with a fork.
I live in the very deep South, and my mamaw (born in the 1920s) made egg gravy most mornings to go with biscuits. Our egg gravy was made very differently from this, though. In this area, it's called 'rich man's gravy.' It's made starting with thick brown gravy - ideally with bacon grease for the fat, flour, and water, seasoned with just salt and pepper. She would beat up two or three eggs very well, then after the gravy was made and still simmering, she'd use a fork to stir the eggs in right under the stream of them from the bowl. The point of it was to make them kind of finely scrambled in the gravy, though. It was the most AMAZING gravy.
I was raised on egg gravy, though very different from this recipe. My family called it “Po’ Do”. I asked why and was told “Cuz the rich don’t like it but the Po’ Do!”
Curious about your recipe because I've never heard of egg gravy at all until today.
What's your recipe? I'm interested as well
Also interested in the recipe you used.
Yeah! Tell us already😂
*chants* Tell us, tell us!
Southern Mommas have always made hard times delicacies. My momma did this with bacon grease or salt pork and milk. Water bacon grease biscuits and gravy was heaven if we had nothing. My Momma raised me by herself and worked 3 jobs but there weren't food pantries, dollar stores, or much government help at all back then. It was really bad and sometimes we had nothing to eat, no running water, or no electricity because we couldn't afford it.
Luckily the lunch ladies at school loved me and would pay for my lunch when we couldn't afford the 35 cents. They gave me extra food and chocolate milk too. Boy could those ladies cook their butts off. Their food set the standard with which I judge many dishes even now.
I need one of those little stove burners.
If you don't have Buttermilk : you can add a tablespoon of white vinegar to a cup of whole milk ,gently stir and let sit for 10 min. Or use sour cream, omit the lard. It is both your fat and your acid.😁
@@jessicamessicaYT Thank you and you're welcome 😊
You can also add lemon juice
Weirdly, this trick also works with soy milk, for a Vegan version. Not sure about other plant milks.
Or lemon juice. Doesn’t have to sit, it’s good to use immediately!
When my dad makes biscuits he uses Alton Brown’s grandmother’s recipe and they turn out so delicious.
Actually Alton made these biscuits with her on an early season of “Good Eats”.She has since passed a way so that episode is really special for him.
❤❤
Yes! I remember that one. It was awesome that he had her on. Now I have the tender and flakey puppets fighting in my head.
If you can make biscuits, you win no matter what! They kept me alive for years.
Please share your recipe.
@@marylouerickson7841 oh, my, I just got notified of your response! This is a "double batch," but you can halve it.
4c. flour
1 tsp. salt
8 tsp baking powder
1 c. butter or shortening
1-1/4 c milk
Blend the dry ingredients, then cut in butter or shortening until crumbly. Add the milk and mix just until blended. Knead gently a bit, gently roll out on a floured surface about 1/2 " thick, fold the dough over and pat it down. You can use a cookie cutter or mason jar rim to cut biscuits. Have your oven at 425 F., best if you have a cast iron skillet, heat it in the oven first. Place biscuits in a preheated skillet and oven for 15 to 20 minutes. They are easy and so delicious.
😆It's so funny to me that you would say biscuits were a treat! Sliced bread was such a huge treat at my grandparents' house. We had biscuits for breakfast, cornbread hoe cakes for lunch, and the leftover biscuits and hoecakes for supper. We rarely bought or ate any kind of yeasted bread.
If you ever started a non profit to feed the less fortunate with these tasty recipes, I'd be all hands in! Thank you Emmy for the information! Keep doing what you're doing:D
I had a different version of this as a kid. Good friend's parents made it -- a white sauce with sliced egg whites mixed in, poured over toast, and sprinkled with egg yolks. I loved it! They had a French name for it (something about worms).
I didn't realize until much later that the reason they made this was they had a very limited income. They were loving cheerful people, great parents, and the dinner was delicious.
This dish is known as goldenrod eggs here in the US. I grew up on it as well as its chipped beef counterpart, known as SOS as well. I came looking for this though because my 5 year old calls this egg gravy.
I used to make this only used toast instead of biscuts. My kids loved it they never knew it was a struggle meal
Yes, I bet some of the things I remember being served when I was little were struggle meals in some way.
I remember the struggle days. My mom would cry secretly. She'd go buy a pack of dried noodles and made it stretch. All I remember was I saw my mom cry. I didn't know how I felt about it at the time but thinking back, now I understand. I'm glad we all made it out and can eat whatever we want lol
@tv-21 the feeling you get as a child seeing your mum cry is unforgettable in the worst way 😪
My mom's parents spread margerine on every sandwich. EVERY sandwich. Bologna and cheese with mayo? It had margerine on one side. PB&J? Margerine on one side. Only hot sandwiches, like salmon patties, or burgers, didn't get that. It was years before I realised, they were doing that because they had six kids to raise on the pay of an elementary school teacher and a small-town furniture store's sales, during and just after WWII.
Not from the south, but as Catholics in the past, we weren’t allowed to have meat on Friday. My mom hated fish. So once a month we would have creamed eggs on toast. She made as you did with the egg, but she added diced boiled egg for texture. I loved it. Most of the time on Friday we kids got fish sticks. We looked forward to creamed eggs on toast
I love these type of videos. I like to share them in my Southeast Massachusetts Mutual Aid Group., for folks that are really trying to stretch a buck. These videos are honestly extremely helpful, Emmy. Of course, some healthy ones would be awesome or ideas to modify it to be healthy. But either way, you're awesome!
@AmyBlanchette0383 shout out to the mutual aid groups! I'm from MA too, and appreciate you sharing.
Shoutout to south eastern mass!
Western Mass here. We love our mutual aid group.
Also look up @DollarTreeDinners for budget ideas and @GreatDepressionCooking with Clara.
Sometimes she mentions healthier Vegan substitutions. For buttermilk, one can use a cup of soy milk with a tablespoon of vinegar. I have done that, and use Vegan breakfast sausages, two per person, fried, crumbled, in this basic recipe, without the eggs, and it is amazing. I use a little more flour than she did. My late husband was a die hard (and he did) Omnivore, and could not make white gravy to save his soul. He started with way too much vegetable oil, as if he was trying to start with bacon grease or whatever, and it was like eating greasy wallpaper paste. Mine made him want to slap his mama. Be well, and thanks for shouting out your mutual aid group.
I used to eat a similar dish with my family. Same milk and flour then mixed in hardboiled eggs on plain white toast. Creamed eggs on toast. It was great!
That's how I had it also. Did you sprinkle the egg yolk on top (so pretty)?
Creamed eggs on toast/biscuits was a staple in my neighborhood after Easter (all those colored eggs had to be used, and egg salad only went so far) for nights when a quick dinner was necessary...
Yep! No buttermilk in the gravy--just regular milk.
Yes this is how we had it too. I always thought it was a fancy meal only for Easter. Lol
My mom never made egg gravy. She made chipped beef gravy, and it was usually served on toast. I grew up on this, and I loved it.
I think the other guys in the US Navy thought I was nuts when I would go for that first for breakfast in the Mess Hall. That's also where I started putting it on scrambled eggs, not just toast, and I still do.
Nowadays, everyone wants sausage gravy, not chipped beef gravy.
I agree with you, Emmy. I love the smell of black pepper freshly applied to food. It feels like I've really cooked something, even if it just eggs or mashed potatoes, when I put pepper on it.
And speaking of pepper and potatoes, I was surprised one day when a friend put not only salt on his French fries, he also put pepper on them. He explained that people put both salt & pepper on mashed potatoes and baked potatoes, and fries are basically potatoes. So why not? I've done the same ever since.
I believe in the south we call that "Shit on a Shingle" 😂
Want to hear a nightmare version of that? I knew a guy who put ketchup on his mashed potatoes. When everyone inevitable recoils in horror he says "You put it on french fries and home fries, why not mashed potatoes?" Nobody is ever convinced but you can't argue with his logic 😅
@@skeetsmcgrew3282
You want to hear an even more nightmarish version?
My 11th grade History teacher had the same kind of warped sense of humor that I have. He told my class about how he and his friends had a grossness contest back when he was in 11th grade. The guy who won? He put ketchup on cafeteria mashed potatoes, stirred around just a tiny bit so it was a mass of white with red swirls, packed it all into his mouth so his cheeks were bulging, put his hands on his cheeks, paused to make sure everyone was watching, and suddenly pushed in on his cheeks so the red-and-white mashed potatoes shot out of his mouth, and then said, "Popping a giant, bloody pimple!"
@@The_Nonchalant_Shallot
They call it that in the Navy, too, but usually abbreviated as SOS.
I put pepper on my French fries also. At home I love it from my pepper grinder.
This all looks delicious! When I make biscuits, I go the lazy route and shape the dough into a rectangular or square shape and then just cut it into squares rather than cut them into circles and having to reshape the remaining dough again.
My mother made egg gravy by cubing hard boiled eggs and adding them to a medium thickness white sauce. The seasionings used were salt and pepper. She served the gravy over toasted bread. It was yummy.
My friend's grandmother who was vegetarian made a dish similar to this. She made a white sauce with a mix of cream and milk and then added chopped boiled eggs. It was delicious.
We called this ‘creamed eggs” in NC.
Much healthier than regular gravy, Emmy! And good addition of protein from eggs. My husband likes country gravy over toast, but he could use the extra protein, he's a skinny guy, so I'm going to make this for him! ❤
Keep these budget-stretching Hard Times recipes coming. We need these tasty frugal recipes. 😊
All the ingredients have protein. 1 cup flour has 8 grams. 1 cup of milk has 8 grams. Each egg has 6 grams. Even the melted butter has protein.
I’ve never heard of egg gravy
Love this hard time series
Biscuits and egg gravy is a great protein food.❤ Kids love it so no fighting to get them to eat.
WE all need this energy food.
WAY to go Emmy.
Thanks.
I'm an old gravy-making fool and I'd never heard of egg gravy. Thanks, Emma!
This reminds me of something similar my mom made for dinner a lot when I was growing up. We have an ancient Betty Crocker cookbook, and that's where mom got the recipe for her southern biscuits (she altered the recipe by adding some sugar), then she'd make white sauce with shredded, wafer thing beef (always Carl Budding!). It was one of my dad's favorite meals( although he never referred to it as SOS). As we got older, mom would make 2 batches of white sauce and add tuna to 1.
We also had a variation: creamed salmon on toast.
My wife makes this for us at least once a month... With her home grown eggs. A family favorite.
Fresh off the egg tree? 😂
@@HowAboutAHug Tree? Nonsense. Eggs are grown on bushes!
Home grown eggs? 😂.
Emmy I just adore you because of all these hard times recipes. With a good family, loyal friends and decent health, who needs a lot of money? Wealth isn’t just coins.
You cut in that shortening by just grabbing a handful of the shortening and flour in the bowl, and just massaging and rubbing it between your palms. It incorporates the shortening into the flour quickly and evenly. It’s done when the mixture looks like Parmesan cheese.
Also, if you let your biscuits touch when you place them on the cookie sheet, they will rise better, and be soft in the middle and crusty yummy on top and bottom.
Exactly! My mother did the shortening with her hand and never measured anything (she only used one hand, though, to combine the shortening with the flour). She also pinched off a piece of dough and made the most beautiful biscuits every morning. Lots of practice. Love biscuits!
I love this, and I love biscuits and gravy as a meal. The only problem I ever have with it is the lack of texture. It really needs something crispy, like some bacon on the side, or even bacon bits over it. I'd probably also put a chopped up, fresh herb on top.
It's like a pork gravy meets a hollandaise sauce. Neat 😋
I just realized you are like Bob Ross but for food! You should know how much of a treasure you are, Emmy! ❤
Egg gravy on toast is one of my favorite comfort food meals. 😋
*Edited to say I make mine differently… I put chopped hard boiled eggs in white gravy. Also comes out yellow once the eggs are stirred in.
thanks for sharing 🤗 sounds delicious
I envy the loved ones of chefs/bakers. The fact that their friends and family constantly get fed perfection just because their loved one just loves cooking and baking. Emmys family, Barry Lewis family, Babish aka Andrew and his wife and neighbors get to eat his creations. I love cooking and baking but it's too much work for me having a heart issue.. So I just have to imagine it whilst watching.
This recipe bought back memories from over sixty years ago. Having grown up in the Midwest and the youngest of six my mother would make a gravy just like this but serve it over three pieces each of white bread. When she would make her fifty pounds of sausage twenty five pounds smoked and twenty five pounds unsmoked twice a year at Christmas and Easter she would always save a few links to “ fancy this up” with added sausage! As I write this I can literally taste that wonderful sausage! I did have a question for you. You mentioned that one egg came from a specific breed of chicken and the other from another. Is there any difference of taste between the two? Thanks again for another excellent recipe and video!
No difference. Just like white and brown eggs.
Mother used to stir chopped hard-boiled eggs into a homemade cheese sauce and serve it over toast. Delicious! Try it some time!
Coincidentally I just made Bisquik biscuits last night with sausage gravy, and this looks so good I'll make it tomorrow morning and make more biscuits. I'm not from the South, but I enjoy trying foods from other places. Your videos are always so fun and interesting.
Here is a different version. Totally delicious for a fast lunch/brunch Good with green beans , peas or broccoli, on the side Toast with butter. Bechamel (white) sauce with sliced boiled eggs in it. Put on toast. You can dress it up with cheese or herbs. Plain is great. Maybe with curry or hot sauce for fancy folks.
This is similar to the recipe I grew up on that we called creamed eggs on toast. The biggest difference is that the eggs were hard boiled and we ate it over cheap toast. But the rest of the gravy was very similar with a roux of butter (well we used the cheap vegetable oil spread), flour, and then some milk with the hard boiled eggs broken into the gravy, along with salt and pepper, of course. Then just "buttered" toast broken in pieces underneath the gravy. I'm craving it now. My husband thought it was gross when I made it for him but I love it so much and reminds me of childhood.
The Taste of Country Cooking! I've been trying to remember the name of that book for ages. I bought it at a thrift store years and years ago, read through it, loved it, lent it to my mom, and never saw it again. I'm sure it's still in one of the boxes of her things stored in a sibling's attic, but in case it isn't, I just ordered it. 😊
Oh wow and I have gluten free bisquick in my pantry!!! This looks like breakfast for the morning. Thank you so much Dear Emmy!
I can't stand bisquick but it was all I could get during the shortages. It worked out well for homemade bread.
How was it?
I do this because the reshaped ones are always too tough.
Reminds me of Sunday lunch/supper in the 60s or 70s when my mother would serve up chopped up boiled eggs in white sauce over biscuits (Betty Crocker revipe, for those who remember the cookbook from the 50s to 70s). She had up to 8 mouths to feed on a parochial teacher's salary (pretty low) so this was a common meal.
Ours was egg salad sandwiches.
I watch these not only because Emmy is such a calm, but they’re so informative and I picture myself having to use these recipes one day. Times are in fact, getting hard! And when the time comes I’ll know how to feed my family! 😢❤
Thanks for making such a heart warming videos. Blessed be you and your love ones. Keep it humble ❤
love your vids, i've made so many of the recipes you've made and they never disappoint ♥ keep up the great work as always!
That's not just hard times but any day goodness.
Tip - hang a dish towel from the drawer below where you're working so it catches the flour rather than having to clean flour off the cabinet.
Egg gravy but cheaper - Add a dash of vinegar to milk to make much cheaper "buttermilk." Substitute the liquid reserved from a can of corn, carrots or green beans (or whatever you have on hand that might work) and add as much milk to equal what the recipe calls for. Yes, it'll take a little different but the corn liquid adds some sweetness.
My Nana was from the south so we grew up with southern cooking. Grits, home made biscuits and egg gravy were our favorites. My sister and I learned to make biscuits. She called them drop biscuits. She would just drop big spoonfuls of dough onto a baking pan. She used hard boiled eggs and made the gravy and put the eggs in it. So good.
A good biscuit is one of life's simple pleasures
I just love all of your videos but especially the Hard Time ones ❤ Thank you for everything. You help make my bad days better. Bless you and yours always ❤
Fun nail critters! Love that and your hard times playlist! Thanks for trying out a new recipe!
I love to freeze my shortening (in this case vegan butter) and grate it. It’s a lot easier than cutting it in. Then I use almonds milk, but all the other same methods. I swear by grating frozen butter.
I love White Lilly flour for baking. It's the only thing my mom ever used when she made anything from cakes to biscuits, but the egg gravy is a new thing for me. I will for sure have to give this recipe a try and see how it is for breakfast one morning!
I just realised you guys have salt in your self raising flour, and in the U.K. we don’t!
How interesting!! I will keep that in mind next time I make an American recipe!
I have always wanted to try “biscuits and gravy” because it looks a lot like dumplings and gravy, but we usually only have brown gravy here too. A white sauce would usually be cream (eg cream of chicken, cream cheese sauce etc.) or a béchamel (butter/oil and flour base with either stock or milk making the bulk of the sauce after cooking off the flour).
I used to think biscuits and gravy was literally our sweet biscuits and brown gravy as a kid 😂 and thought it sounded awful! Even with semi-savoury ones like digestives or crackers.
This looks ore like a savoury egg custard than gravy to me! But obviously that’s just local linguistic differences! It’s a great idea to stretch some protein and make a nourishing meal cheaply!
Also,I ADORE lots of black pepper, especially on eggs!
Thanks for sharing 😊
The gravy in biscuits and gravy is made with a bechamel. Then you add in ground pork sausage and lots of black pepper. It's one of my childhood favorites.
Brown gravy is best. Fry the sausage, make the gravy in the sausage grease (brown the flour), then crumble up the sausage (with your hands or a fork) and put it back in the gravy. Soooooo good!
These remind me of the biscuits my grandparents used to make, where they would measure out ingredients like salt and baking powder in their hands. I’ve never had egg gravy, but these look delicious. We always had sausage gravy.
I definitely had to watch this video. Just seeing those biscuits with the gravy made me want to try it out. Thanks Emmy ❤👍🥚
My husband introduced me to milk poached eggs over buttered toast with a bit of the cooked milk and plenty of salt and pepper! Can't wait to try it over biscuits now!
Milk poached eggs are a completely new concept for me! Do you literally just substitute milk for the water normally used? I'd like to taste that.
those biscuits are just like my mom and grandmother made. always with white lily flour and crisco!
Emmy, thank you so much for this recipe. I will be buying some WhiteLilly self rising flour for sure. I can't wait to try that egg gravy too!
My mom used to make a white gravy and then add a can of drained tuna and some spices to it. We ate it on toast and it was one of my favorite meals.
You are so genuine. You can tell when it doesn't strike a fancy for you and I find that totally endearing!
My Mama made "Eggs ala Goldenrod". Hardboiled eggs are used for this dish. Make a white sauce seasoned with S&P, add chopped hardboiled egg whites. Mash hardboiled yolks with a fork and reserve for serving. Split hot biscuits, top each half with a bit of butter. Ladle sauce over biscuits, sprinkle yolk on top & sprinkle with a dash of Sweet Hungarian Paprika & salt to taste. It is very delicious and filling and can feed a small army with only a few eggs.
I must try this! Looks great 😋 and easy too. I’ve never even heard of egg gravy, but I usually always have these ingredients around. Can’t wait to make this! 😁🥚🥛
I met Edna Lewis when she lived in North Carolina. That meeting, all too brief, is among my most cherished memories. We had a brief conversation about picking, cleaning and cooking “creecy greens”.
My mom would make strawberry shortcake essentially crumbling a less salty biscuit in warm milk and top with macerated strawberries. I think that the egg gravy could be made into a custard with sugar. That and fresh fruit can turn this into a dessert.
That’s a fantastic idea! 😋
I love how you explain what things are, such as the buttermilk. I am from South America, Uruguay, and buttermilk is not a thing here and you explained very well what it is. I still don't know what shortening actually is tho 😅
My Mother, who grew up in Portland, Oregon in the ‘20/30’s used to make a wonderful sauce that she served with a whole baked salmon. This egg gravy looks like it may have been the base of that. I’ve been trying to recreate it for years. Hers had chopped hardboiled egg in it and was finished with a bit of medium sherry. It was heavenly. Thank you! Sue
You’re like one of my favorite UA-camrs. New England represent! Lol
Other than not serving nearly enough gravy per-biscuit, you did good.
Variations I grew up with is adding whole mustard and chopped up gerkins. We could wild gather asparagus, in the spring, so would substitude that for a biscuit. Another one is adding fine chopped red onion and fresh herbs.
i never heard of egg gravy before. it kinda looks like a light hollandaise sauce! might have to give this one a try soon.
Ate a lot of egg gravy as a kid. We had it as an old Swedish recipe passed down through ,y grandmother.
My mom would make creamed kippers or canned salmon on toast by making egg gravy and adding chopped dill or dry dill weed along with a bit of onion powder and black pepper.
Still a core comfort food for me.
My grandma made egg gravy all of the time! But she’d add a little bit of sausage to it, so it mimicked Southern gravy a bit more. 💖 Love it so much!
Wow this is so cool! Good vegetarian alternative to sausage gravy
I love how she tries the different regional flours. Inkive in New Mexico so cant get White Lily, but it reminds me of my mammaw cause she always used it. But she also made Indian fry bread with Blue Bird, which i CAN get here, but not back home in Tennessee. It is cool to see the regional differences.
White Lily flour! I always have some. I’ve made those biscuits so many times; they’re delicious.
Mine is made with velveeta melted into a milk gravy thickened with a roux then we add a dozen halved hard boiled eggs. Serve hot over biscuits! Nostalgia at its best
Growing up poor we made gravy out of anything. Even boillion cubes.
For egg gravy we scrambed the eggs in butter added flour and milk and salt and pepper. My kids love it.
Biscuits were a struggle staple for myself and my roomates back in the day. And they have the bonus morale boost of having fresh baked goods. Hooray for biscuits!
Every time I see a recipe that says to use the 2 knife method for cutting butter into flour, I wonder, what the heck is that? I keep saying I will Google it to find out and I forget. However, you just showed us and I totally get it now! lol
Loving this since childhood. You have a great future ahead.
We made biscuits and gravy a lot growing up, with the sausage gravy. Making the gravy with bacon grease instead of sausage grease was good, too. For some reason it tasted sweeter. We have to leave out all pepper because I’m allergic to it. Now I’m hungry for biscuits and gravy. ❤️
This is like a savory version of a bavarian doughnut. Interesting.
I was thinking the same thing. The gravy is a thin, savoury pastry cream.
@@Olive_O_Sudden Exactly.
Thank you dear Emmy once again! Your shows are very good, informative and enjoyable! ❤😊
To any white gravy like egg or traditionally grease and flour=milk/dairy affairs. Take a white onion, chop it fine, slowly pan roast it on low, adding water as it brown to keep it from scorthing. Use the onions plus the little bit of carmel left in the pan, it makes golden gravy when done right. The best thing in the world, very sweet and mild onion flavor reminiscent of almost onion flavored potato chips. Do not burn the onions, slow and low for an hour adding water, and tapping back down, every 15 min.
I think that biscuit is just as our pogácsa (Hungarian salty biscuit). We have thousands of recipes, probably every household has 2-3 of their own. Cheese, cottage cheese, plain, with seeds, with fried lard... we eat is as a snack, or maybe with soup... some with jam
Try southern biscuit formula l biscuit mix if you have it in your area..so good..we use the mix for pancakes and cheddar bay biscuits and cobbler topping...to make biscuits just add buttermilk..there's golden buttery flakes already in the mix... another treat my mom made when we didn't have money to spend on candy or cake ..was flitters...just mix self rising flour with water to a thickish pancake consistency and melt butter in a pan....a good bit of butter..and fry the flitters until lightly browned...these are spongy and delicious and buttery...can be eaten with syrup ..or jelly ...or peanut butter..or peanut butter and syrup .or plain
8:19 Emmy says this is a clever way of stretching out protein as if the eggs were the main if not the only source of protein. ACTUALLY there is PROTEIN in the milk and flour, too. 1 cup flour has 8 grams protein. 1 cup of milk has 8 grams protein. 1 egg has 6 grams of protein. The melted butter also has protein.
I never heard of egg gravy. That's interesting. It's basically a savory stirred custard. I'll have to try it. Thanks, Emmy 😁
Came here to say this. Basically a savory pastry cream
Emmy i think u got the sweetest voice i know on UA-cam, u should be narrator of children's books would be perfect.
So I've been told. 😆
That looks delicious. And I love your whale (and other critters) nail decals!
At our house, we also had chopped hard boiled eggs mixed in the gravy. Yummy 😋
Excited to try this! Vegetarian biscuits and gravy!
Back in the day, butter was often made from cultured cream so that the buttermilk was also cultured. Making butter was a physically strenuous task and making a small batch of butter was just about as much work as making a large batch in terms of cleaning the equipment, etc, so people with only a few cows collected the cream for a few days before making one large batch of butter, rather than making a small daily batch of butter.
The oldest cream started to sour, so the butter was cultured (reflected in today's European style cultured butter--we USAns pay more for that deliciously tangy treat). And the resulting buttermilk was cultured and a bit thicker than the buttermilk from butter made from sweet cream.
So the buttermilk made from modern buttermilk isn't so far off tradition as it seems, although modern buttermilk gets some of its thickness from the addition of gum (guar or carrageenan).
I know you worked to NOT have the eggs cook when you poured them in, but that's how my version goes. You make a milk gravy, and when it's simmering, you pour in two beaten eggs and stir gently, breaking up the curds as they form. Imagine egg drop soup and sausage gravy had a baby.
@emmymade
Ohayo gozaimasu. While I have never heard of adding eggs, I have made Southern style white peppered gravy my whole life, but adding in crumbled up, fried (Vegan) breakfast sausage, for "Bulldog Gravy," two patties each. My late husband and I would eat it over biscuits, and often would spoon some over our scrambled eggs as well. Now that he's dead, and I'm remarried, and went Vegan, the milky and egg parts are harder to do, but JustEgg makes decent scramble, and Morningstar Farms breakfast patties are the best for this (and all other applications).
I miss him. I remarried, but... After 20 years, you can't not miss all that togetherness, especially in the kitchen. We used to cook together all the time. He couldn't make white gravy to save his life, because he always started with a lot of vegetable oil, thinking like he was making it from cooked-off animal grease (i.e., real bacon or sausage). It was TERRIBLE. Mine is always silky smooth, and seasoned perfectly. My southern grandma would be proud. And my late husband always appreciated me doing the gravy. (So did I! lol)
BTW, White Lily self-rising flour was/is our flour of choice. For cornbread, it's Three Rivers Cornmeal Mix (self-rising, with flour added). I always added flour to the mix, the ratio about 7-9 heaping scoops mix to 5 heaping scoops flour (using an icecream scoop), and formerly, a cup or buttermilk and an egg or two. Now, I turn soymilk sour with a TBSP vinegar, and use JustEgg, thinning with water to reach optimal baking or frying consistency. Every soup we made together, or my chili, I made a pan of cornbread. Fried could go with plain pintos, slow-cooker style, using Goya ham seasoning (until they screwed it up by adding actual ham).
I love your "idetakemas" thing. "I will receive." My parents lived in Japan for 2 year before conceiving me, and taught me a little, as well as a deep respect for the culture and history of Nihon. I am so glad you are here. You bring joy. Domo arigato gozaimasu.
This reminds me of when my grandma would make eggs ala golden rod and put it over toast! One of my best childhood memories!!
I have a great old cookbook from 1981 called Favorite Brand Name Recipe Cookbook that is all recipes from the back of bags and boxes etc
Your biscuits are beautiful! Glad you used White Lily! I've used it for years. And I use the recipe on the back for making the biscuits. yummmmmmmmm!
I would love to see you do an entire series of gluten free recipes. I so desperately want to try your recipes but I can't.
You're in luck, they are not her recipes, she always credits the original. She's not a recipe developer, so not sure why you're asking her to become one. You, too, can use Google and read cookbooks just like she does.
I've never heard of egg gravy before so this is terrific to learn! Thanks, too, for identifying your cackleberry breeds!
that actually looks really delicious, like a savory creme engles, thinking maybe a dash or pinch of cayan might be really nice in that gravy, and if you like the smokey flavor, maybe a pinch of smoked salt. also maybe some flakey sea or himilayan salt over top of the buttered biscuit while it cools, to give it that sort of crackled glass effect.
dont mind me, my imagination tends to get away from me sometimes when it comes to this sort of thing.
Omg Mr Barry Lewis just made biscuits and gravy the other day! A Collab would be absolutely stonkin'!
There was a local place by me that used to serve their chicken fried steak with an egg gravy, and it was just the best thing in the world!
My mind was screaming “Scrape the bowl!!!” Then she does it LOL!!!
10:25 it's a crema pasticciera with salt and pepper instead of sugar and vanilla ❤
If your biscuit dough has smooth floured edges, you have over worked it by two or three times. It should be shaggy and wet and way to fragile to pick up the doughball. Also seen in the rounded top edges of the cut biscuits, only the very last, third time rolled biscuit should look like that. And always put the cut side DOWN for gravy biscuits, so the gravy soaks the crust and you can easily cut it with a fork.