Reaction To British Highschoolers Try Biscuits and Gravy for the First Time!
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- Опубліковано 28 лис 2023
- Reaction To British Highschoolers Try Biscuits and Gravy for the First Time
This is my reaction to British Highschoolers Try Biscuits and Gravy for the First Time
In this video I react to British high school kids trying American Southern Biscuits & Gravy for the first time
#usa #food #reaction
Original Video - • British Highschoolers ...
They're different based on who created and baked them. You can put butter, jelly, jam, lemon curd or gravy. You can also make a breakfast sandwich of cheese, egg, bacon or sausage.
That’s a big ol’ “yee-haw” from me!
Honey butter is another favorite choice of mine when it comes to biscuit toppings.
Exactly. Biscuits are incredibly versatile that way. Pair equally well with sweet or savory, and work just as well for breakfast as for lunch, dinner or even dessert
Agreed. For us, those biscuits looked like chain restaurant biscuits. We make ours pop from the middle into more layers, like a stack of pancakes. The crust on the outside, has thick cakey layers. So, with one biscuit you can separate it: one layer for cinnamon honey butter, one with jelly, another layer with gravy- or whatever you are feeling that morning.😊 Southern sweet tea with cane sugar, makes me Anton Ego flashback.
I just drop the biscuit batter on a cookie sheet by the spoonful, so my biscuits are pretty shapeless when they come out of the oven.
Never heard of lemon curd.
Biscuits are eaten warm:
- With butter inside (also used to sop up gravy, juices, or yolk)
- With something sweet like honey or molasses or jam inside, usually in addition to the butter
- As a breakfast sandwich ie with meat or bacon or sausage inside
- As biscuits and gravy ie open faced generously covered in some variety of white/milk gravy (such as sausage gravy)
Biscuits and gravy are both easy to make, also easy to screw up.
Not sausages, sausage. The bulk substance.
Sausage gravy is a roux made with flour browned in the grease from cooking American breakfast sausage patties (generally pork [but can be turkey or beef] with sage, black pepper and some red pepper flakes as main seasonings), used to thicken milk then seasoned with salt & black pepper and with some of the sausage crumbled into it.
Oof, I just remembered sorghum exists and now I want a biscuit with a bunch of it. Or apple butter.
My mother would tell you that biscuits must be served fresh and steaming-hot out of the oven, cut in half, with a sizeable pat of butter -- not margarine, butter -- melting on each half. Only then do you top it with gravy, cheese, jam, honey, or whatever.
One thing about the flavor of sausage gravy- our breakfast sausage tends to have sage and a bit of cayenne pepper, giving it a boost of flavor and a kick of heat. Of course, it's just one of many different kinds of gravy we eat. As for biscuits, there are various recipes- some people use shortening, some butter, others lard. In some parts of the country, biscuits are flaky, with many layers, and a bit like a croissant. You do usually eat something on a biscuit- gravy, jam/jelly, butter, honey. But just like a nice piece of freshly baked bread, it can be good all by itself.
That is an excellent point to make on the sausage. So many different choices at the British grocer, but I don't know if any are the right one. The traditional banger link just cut out of the casing is close. Add more sage and some cayenne. Then add ground peppercorn to the gravy later. Probably the easiest solution without doing a scavenger hunt. Though if he could find some Purnell Medium Breakfast Sausage he could get that authentic taste. Don't know if that could be found in London.
Biscuits are commonly eaten with either butter, jam, honey, sausage gravy, or made into a sandwich. As a sandwich, it's usually a sausage patty, bacon, ham, or chicken inside it and sometimes egg and cheese thrown in there too if it's breakfast.
Biscuits and gravy is basically a Southern dish ,but you can find it in a few places all over the country
It's actually a "country" dish as well. So anywhere in the midwest that is "country"-ish biscuits and gravy is eaten as well. Even fast food places have biscuits and gravy as breakfast items in the midwest.
It's a major dish all the way to California too, its not just a Southern thing anymore. Hasnt been for a long time now.
I don't know about the coasts, buut the south, and the center of the country absolutely adore this dish. Me included. I live in the north where we get tons of snow, and having this meal along with eggs and hashbrowns, Really warm you up and keeps you going. I grew up on a farm and you really needed something substantial once the farm chores were done, and then off to school. Come back, more farm chores, and then another great meal like Sheppard's pie with green bean casserole. Damn...thinking about now. I need to cook more. 😂 So good.
What I think is always missed is that biscuits fall under the bread family. Therefore, make a sandwich with it, throw some gravy on them, etc. We used them as ‘dinner rolls’ with butter at dinner sometimes. The possibilities…😂
Easy to make:
BISCUITS & GRAVY RECIPE
1. Prepare the biscuits.
2. Cook the sausage.
3. Add the flour, then stir in the milk and bring to a boil.
4. Reduce to a simmer and continue cooking for two minutes.
5. Season to taste.
6.Pour over biscuit
Nope nope, no season to taste lol Needs lots of fresh pepper for sure 😋
“Add the flour then stir in the milk.”
No no no! Add the flour and COOK IT THOROUGHLY before you stir in the milk! Raw flour can make you sick!
Mince that sausage meat well. If it ain't the roux won't do well. I didn't have access to sausage meat that I used hamburger patty instead. Browning it enough so I can make a good roux with the flour wasn't easy.
In America , the closest thing that resembles “beans on toast” is toasted hamburger buns, baked beans with barbecue sauce, onions, bell peppers, and chopped hamburger meat. You put all of them on the buns; it resembles a sloppy Joe. Or you could just use hamburger patties and put the barbecue beans on it then on the buns and eat it like a burger.
The biscuits in the video are a run-of-the-mill fast food biscuit. There are beaten, buttermilk, cream, sweet potato, cathead, angel, tea, etc...a lot of types of biscuits used for specific purposes. They can be made sweet or savory. Some people prefer them thin and crusty. Others like a thick bready interior (these hold more butter). Americans have been rather innovative in how they are made and how they are used. The south could only grow spring wheat a couple of hundred years ago. It was low in gluten and was ideal for quick breads like biscuits, popovers, dumplings, pie crust and cakes. The north had winter wheat. It was high in gluten and made better loaf breads. I think they are like scones. Anyone can learn to make a good biscuit/scone. It takes a lot of practice and a certain touch to make great ones. Amazing biscuits are very rare. I'd say few people have ever had those. It seems to be a god given ability.
Sausage gravy is actually béchamel sauce made with sausage drippings instead of butter-and then add sausage. Without sausage, the gravy may be called milk gravy, cream gravy, or white gravy, depending on part of the country. It is s served with chicken fried steak and chicken fried chicken.
Goes great on mashed potatoes too.
Or hashbrowns.
Also pepper gravy or country gravy
Here in the US we would always make this from scratch. It’s so easy. Sausage, black pepper, cream, and flour. You can add a bit of butter too if you like. But it takes about 10 minutes to make from nothing. Best soul food anywhere.
Biscuits and gravy are a staple for the South, Midwest, and East Coast. They are less common on the West Coast, Midlands, and the South West. But rest assured, almost every American knows what it is and if they like it. The gravy is more of a German or Polish style gravy, though the French have a very similar rue as well.
It is easy to make. You fry up some mild (hot if you like the spice) ground pork sausage and then separate the meat out. You add as much flour as you have grease to make a starter rue. You mix that keep stirring as you brown it to the level desired. I like to go for a dark blonde hue, enough to break down all of the gluten and get just a little bit more complex profile. Then you stir in whole milk and bring to a simmer. Once it thickens up it is ready to serve. Don't over cook or you can break your sauce.
It is pretty easy and there are a million videos on how to make "Southern Gravy". The best biscuits are the layers ones, in my opinion. They pull apart nicely and have a lighter, almost pastry like texture.
You say biscuits and gravy are less common on the west coast but I live in the Pacific Northwest in a town tucked away in the top left corner of the country, right on the bay and they serve biscuits and gravy (chicken fried steak too!) in every breakfast/lunch diner I've ever been to. One of my favorites!
@@tigersmurf Yes, the culture of the the Pacific Northwest is different from the rest of the West Coast. Hell, it is different from the rest of the state. One of the differences is who immigrated to there and when. This influx is the same as what you see in the Midwest. The Pacific Northwest has A LOT of German ancestry and with that comes schnitzel, which is just chicken fried steak (or chicken fried veal, pork...).
And they are on EVERY menu in Indiana. If they serve breakfast and dont serve it, they will get strange looks. Even the Mexican restaurant in town owned by an authentic Mexican cartel guy serves.... biscuits and gravy. How do I know he is cartel? He was charged with human trafficking (like slavery and running immigrants) multiple times and is still running the place. And HE has biscuits and gravy.
I'm a California native, and its not remotely uncommon.
Texan here!
I always love seeing people try hearty foods from my home state, as I think that they are the most easily-accessible glimpse into Southern culture, and it always seems to spark a curiosity for more! We have our flaws, of which I am very aware, but if there’s one thing we do right over here, it’s _food._
I’d love to see you try some biscuits and sausage gravy for yourself, regardless of where it’s posted.
I always like to say that America's culture is food. With so many different immigrants of all cultural backgrounds, food is the one unifier.
You do realize most of the United States makes things like this it’s not exclusively the south..
What i don't like is that they didn't split the biscuits before topping with sausage gravy.
Sausage gravy is so easy to make, it's basically a béchemel sauce with pork sausage.
Also, you can add sugar to your biscuit mix and put strawberries on top of them.
For sausage gravy. Chop up sausages, brown them in a pan, add a little bit of flour, mix, add heavy cream, add black pepper, let reduce, add heavy cream let reduce.
The only reason for the biscuits to look differently is if you didn't fold it enough or use a butter with enough fat content.
Yes biscuits are different by who made them, what was used to make them, where they were made, etc. No one would expect every single one to be exactly the same.
As a true, southerner like myself, sausage gravy is awesome! The only thing I want to point out is the host of this video has brilliant, beautiful, red hair. He almost looks like he is in black-and-white, and the video he’s watching is brilliant!
I love taking the Bojangles' biscuits and making a breakfast sandwich with them. Split em in half and add protein of choice, for me usually bacon. Then some cheese, hot sauce, and maybe a fried egg (runny yolk). So delicious and filling.
Fresh out of the oven butter biscuits are good all on their own, but jam, jelly, honey or sausage gravy pair really well.
Biscuits are great for eating them as an alternative to toast with spreads like butter, or jelly/jam. They also double for buns for breakfast sandwiches. The most common ones here in the States is Bacon, Egg, & Cheese Biscuit, and Sausage, Egg, & Cheese. But some places you can get Chicken Biscuits. Which is a fried chicken filet in a biscuit. It's quite good actually, because when you go to any Chicken fast food joint, like KFC, Popeyes, and maybe Chik-Fil-A, you'll get a biscuit as part of your meal. Biscuits go really well with fried chicken. So making a sandwich out of a biscuit and chicken filet makes sense on that bit. But of course Biscuits & Gravy is where it's at. The Gravy may look nasty, but once you taste it with the buscuits and the sausage within, it is just a nice warm cozzy feeling. Warms your esophagus as it goes down. One can easily eat a whole plate of Biscuits & Gravy for a meal. I used to work for the DoT and every so often, we'd come into town (we worked at a field office 8 miles outside of town building a new 4-lane highway) and we'd go to this Mom & Pop cafe and order a big plate of Biscuits and Gravy with a side of Bacon, and we wouldn't need anything for lunch. It's that filling. But you're right. What you do is to split the biscuit like that kid did, and then pour the gravy over the inner fluffy parts of the biscuit. It soaks in a bit making the biscuit softer which helps it melt in your mouth.
Now aa far as the gravy goes, it's very easy to make. Anybody can do it. All you do is cook up a skillet of ground sausage meat. Get it browned up. And then you add a certain amount of flour. Stir that into the sausage so that it coats the sausage pretty well. This of course soaks up the sausage grease as well which adds to the flavor. And then once that's done, start pouring in some milk, and start stirring until the floured sausate starts creating your gravy texture. Add milk to thin it out to personal tastes, but you don't want it too runny, or too thick. Just find a middle ground, so that it can soak into the biscuits, but still retain a bit of lumpiness. The more sausage you cook, the more lumpy it'll be, so take that into account. Oh, and then add some pepper to it while it's cooking up as well. What gives the gravy it's surprising flavor is the sausage and the added pepper. It does and can lokk quite disgusting on who made it, but usually, it's very delicious. There's onky a few times in my life where the restaurant screwed it up, and that's because they burned it. Gave it a bitter flavor to the point it was practically unedible.
Their biscuits look a little smoother and browner than the ones I’m used to, but it still is well within the realm of American biscuit by the looks of it. The ones I see most often are soft and fluffier and a bit lighter in color. Seems like a big difference between scones and biscuits is density and that biscuits have more definition in their layers. Biscuits are light and airy.
I have boiled down the lack of progression with UK food and flavors to the small kitchen sizes typically there. If you don't have much refrigerator or cabinet space you will stick with the basics while in America the kitchen is a gathering spot so they are usually pretty big and open with lots of space to keep all kinds of spices and things just sitting around until you make something with it
Sausage gravy is actually quite easy to make. Get a pound of ground sausage (~450g), brown it, add a tsp (~6g) of sage, a bit of salt and pepper. Sprinkle ~2-3 Tbsp (30-45g) of flour throughout the finished sausage, then add a around cup (250g) of half&half. Heat until thickened and spoon over some biscuits. Lots of various recipes but that's basically what I make.
biscuits come in many shapes and sizes as well as ingredients buttermilk biscuits are usually the choice for sausage gravy
Biscuits and gravy where created by farmers who needed a substantial meal to start the day, a meal that would stick with them till the lunch hour.
The gravy was easy and quick to make and the biscuits could be prepared the night before, to be baked in the morning.
The gravy is super easy to make. For one person, put a quarter kilo of loose sausage meat in a pan and cook it on medium heat. You break the sausage apart as you cook it. When it's nice and brown, stir in a couple tablespoons of flour (add a little butter if there's not enough fat that cooked out). Make sure the sausage is well coated with the flour. Add about a cup of milk and stir. Heat it until it thickens. We make gravy for fried chicken or fried pork chops the same way, with milk instead of water. We call it cream gravy.
Being from Tennessee, this was my youth. My grandmother used to come over every Sunday morning and make fried eggs, fresh baked biscuits, and homemade sausage gravy for the family breakfast.
Here in America, in the South (and other parts of the Country), we eat biscuits many ways, Sometimes, we eat them hot with butter and honey, also ham and cheese, or sausage (or bacon) along with egg (like a sandwich). Also with jam and butter. We eat them many ways. I laugh, because in England, people call cookies biscuits, LOL. But I like the diversity in culture when it come to foods. In the UK, people call flashlights, torches. I enjoyed listen and watching the youth trying American food.
I dont think Southerners realize how far biscuits and gravy have spread throughout the country. It may have started as a Southern thing, but it is absolutely an American thing now. I grew up in California and it was a major thing for my entire life. Hasnt been a "Southern" thing for decades now. We still give you full props for creating it, but we absolutely adopted it.
There are two kinds of biscuits, basically. With one kind, the dough is rolled out like cookie dough or pie crust, but thicker. Then it's cut into circles with a biscuit cutter that's like a cookie cutter. With the other kind, the dough is dropped off a spoon onto the baking sheet.
The best packaged gravy to put over biscuits is Pioneer Peppered Gravy. Brown hot sausage into chunks, make the gravy and add the sausage then pour over the biscuit. This was one of my Dad's favorite meals!
Sausage gravy is quite easy to make if you can get your hands on the right kind of ground breakfast sausage. You simply brown a pound of ground sausage in the same way you would brown mince. Once it’s cooked through and browned you sprinkle 2-3 tablespoons of all purpose flour over it and stir in until grease is absorbed. You need to keep stirring and cook with flour for a couple of minutes and then start adding whole milk. Start with 2 cups and add slowly while stirring. As the milk warms it will start to thicken. If it gets too thick add another cup of milk and continue to do that until your gravy comes to a simmer and is a nice consistency, somewhere between a cheese sauce and a beef gravy. Add salt and pepper to taste. Most sausage gravy is quite peppery. In some areas of the country they add hot sauce or creole seasoning as well to make it a little spicier, but usually it’s just the sausage and salt and pepper to season.
I'm American-Mexican. Beans on toast makes perfect sense. Refried beans on a halved and toasted bollio bread is a common breakfast in Mexico.
There is a different type of biscuit that is just mixed and dropped by large spoonfuls onto a baking sheet. They are called drop biscuits and have a crunchy outer layer with a much fluffier center.
I like to coat mine with butter, then some garlic a bit of shredded cheddar and some parmesan cheese.
I don't do instant packages for gravy. I had to make my own by scratch learning it from a Southerner's online recipe. I live near the West Coast so I had to make do with a hamburger patty and a non-stick copper pan to do it. Best thing I ever had made. I wish I had buttermilk biscuits to finish it off but I didn't have the ingredients.
I’m in Georgia, in the Deep South. Biscuits and gravy are a must have here. Easy to make, too. It is typically served for breakfast though we do have it at supper sometimes.
The cutter for the most often seen shape were practically formed from sheet metal and have sold for decades. I've had biscuits cut from upside down cups and glasses or even hand formed.
God bless America always
I love scones and American biscuits. I don't know if your scones are just baked plain and then you add toppings or if you can get them like in the USA with lemon and poppy seeds baked into them (my favorites) or blueberries, cinnamon, etc, in them. I like biscuits plain (they are sometimes already buttery), or with butter, honey or jam added after they are cut in half to make a sandwich exposing the hot, soft layers inside. I sometimes get biscuit breakfast sandwiches at a fast food chain that could have any combination of eggs, bacon, ham, sausage and cheese inside.
Biscuits come in all different sizes. But yes, it looks pretty much like that. If your not smothered them in sausage gravy, you eat it with butter, or honey or jam. We also have beef gravy, turkey gravy, chicken gravy. it all depends on what you having.
The best biscuits and gravy is made at home. While you can get it at restaurants, only the mom and pop restaurants have decent biscuits and gravy, and that's only if it's made from scratch. The rest are okay, just not what you would have at home. The best way to experience it is to have someone make it for you in their house, or to make it yourself.
There are multiple kinds of biscuit. Buttermilk, cornbread, soda. A buttermilk is great with either ham, bacon, sausage, egg, and cheese as a breakfast sandwich.
I love beans in toast even though I’m American but raised by an English Mum & Irish Dad. I’m used to a lot of English dishes.
Sometimes restaurants make biscuits in different shapes like squares because they make them in bulk.
Biscuits can be eaten any way you *want* to eat them. Plain, with butter, with jam, with gravy, iced, anything you can imagine.
Same with gravy. There are so many different kinds of gravy in the U.S. that it's hard to name them all. Of course we have beef gravy, chicken gravy, turkey gravy, onion gravy, brown gravy, cream gravy, herb gravy, mushroom gravy and even ham gravy. People will take one as a base and add to it to make a new gravy.
Ground pork sausage, (I like to season it with salt and bit of fennel). Flour, cream (or whole milk), butter, black pepper. A mixing bowl, a pan, stove and oven combo. That's literally all that's needed to make this dish. You should find a recipe online and try it for yourself. You won't regret it.
Tennessee girl here and this Dang this is making me hungry lol
Gravy by definition is made from pan juices from whatever meat you are fixing. The US has beef, chicken, turkey, sausage, pork gravy etc. Apparently the UK only made beef gravy and stopped there. Biscuits can be a little different depending on whoever is making them, like others said, we have them all sorts of ways sweet or savory, even make a sandwich with them. They are magical amazing entities!
Yes, you have them just with butter, or with butter and jam/jelly, or with butter and honey, or with sausage gravy!!! They are yummy! "Gravy" is really loosely used . . it's somewhat thick - we have the normal brown gravy that is much thinner....etc.. Sausage gravy is made with ground sausage, browned in a skillet then flour is added and browned in the sausage grease with the sausage then milk is added until smooth and thickened - then poured over the biscuits when they are hot! It is delicious and pretty easy to make actually! We eat beans - difference is your beans are just plain canned beans - our beans are very seasoned (although you can buy the plain ones) - we have Bush's Baked beans about 10 flavors - look it up! We eat them as a side dish, NOT on toast .. it's probably okay . . but we do eat beans and we do eat toast, just not together....lol
My grandfather makes the best sausage gravy ever. I've tried it at a bunch of restaurants and only found one place that even comes close to his, and it's a local pancake place. Biscuits are buyable at the grocery store (in a can or preferably frozen), but grocery store can gravy is nasty. Traditionally it does start as a basic rue from bacon grease and the drippings from cooking the sausage, then milk or cream is added instead of water to thin the gravy. We do have what you would call gravy but we call that brown gravy.
I put butter and honey on the inside then eat like a sandwich. Or butter and jelly/jam. I only make it from scratch..my sister buys the dry mix in packets then adds sausage to it. she buys the biscuits in a can. She cannot cook or bake.
Beans and toast is comfort food. And it's ok. I'm more of a oatmeal with butter and cinnamon in it. And that tea is Southern sweet tea..and I love it .
Sweet tea is famously steeped in hot water with the sugar already in it, which is why it's so sweet! then you chill it and serve it over ice on a hot day or with a meal like spicy fried chicken
It's pretty easy to make. You cook breakfast sausage like you would ground beef. After the sausage is cooked you add some flour and mix it with the sausage. Then you add some milk and some water to thin it out. Then you add lots of pepper and some salt. The sausage has lots of herbs and seasoning to begin with so it adds flavor as well. Sometimes I add a splash of black coffee in it as well as it adds a nice flavor.
Ice! Always in sweet tea!
biscuits are universal they work with every thing
Just as there can be a Thousand different 'sausages' there's also many 'biscuit' recipes - similar, but different. Sausage with different seasonings and meats, even fruits like apples. Biscuits can be buttery, sweeter, dry or moist, dense or light and fluffy. This sausage is our 'breakfast sausage, and just ground meat cooked into 'crumbles', not usually from links, and usually fairly similar seasoning flavors, compared to a 'Dinner Link' like a Bratwurst for example.
As an American Southerner, I prefer the biscuits with butter & jam.
My Momma made brown and sausage gravy. Plus she made homemade biscuits. Missing Her so much. Her specialty was fried chicken yummy.
we make the sausage gravy by cooking your sausages and making a rue from the drippings by adding flour. add milk until desired thickness and black pepper. add sausage back chopped up. real easy to make even for a single portion. our biscuit recipe is closely related with scones made with eggs and higher butter content. very easy to make. This combo is made at most restaurants that cook breakfast in America. to make both biscuits and gravy will take about 45 min in all if you can multitask easy. even a bad cook cook could make this 😝
A fried egg on toast, topped with Bushes baked beans is very good! And I'm an American 😊
Baked beans is radically different than what they use though. Not remotely comparable.
They probably would have liked it even MORE if the gravy wasn't out of a packet. 😊
P.S. I love my biscuits with honey butter! Nom nom nom lol
Home made is a must. No packages.
@@jonsinclair3997 💯
The gravy is made with breakfast sausage grease, bits of sausage, flour, water, and sometimes egg. It is creamy and peppery, and my mom's favorite way to eat it is topped with maple syrup as well. You can have biscuits like a breakfast sandwich, with sausage patties, scrambled eggs, bacon, cheese, or jelly in it. I really like honey butter on mine. That's just honey and butter whipped together, so you know!😄
Its not made with water, its made with milk or cream. Also never seen egg added to it, the egg would give it a weird consistency.
I'm from Alabama USA. Ours look just like these😋😋
We do have beans & toast here in New England, but usually only at a "diner" type restaurant. The beans are baked in a brown sugar/molasses type sauce versus a tomato based sauce that you have in the UK.
Butter with jam, preserves or jelly is common. I like to put a breakfast sausage patty or bacon between the biscuit. The existentisl crisis one of the kids has when tasting chicken tenders and the gravy... Makes the video great.
I can't knock people for their personal opinions on our food. Especially since I would pay someone to not eat beans on toast. 😂
If I were having biscuits for breakfast, I’d have it with jam or honey, maybe butter but it’s already buttery enough to me that I don’t need more. I love a real tart jam that isn’t too sweet with the butteriness of the biscuit, it’s really nice and kinda cuts the heaviness.
I love mine with honey and butter.
Easy way to make white gravy: use bacon! Chop it while raw, cook in a large pan. Bacon has way more fat than sausage, so it yields more gravy...and its Bacon. Add flour to the hot bacon fat in the pan and make a roux( about the consistency of cookie dough), add milk, salt and pepper, (chicken base is optional, adds flavor) cook until the right consistency, whisking often.
Quick sausage gravy: Pour over biscuits.
1) 1 Tube of ground breakfast sausage roll. e.g Jimmy Dean 16oz sausage roll (google it).
Brown in pan.
2) 2-3 tbs Flour (more for thicker gravy): Add flour to meat and cook for 1 minute.
3) Add room temperature milk (with some cream if you want it richer) to the consistency you want.
Simmer for a few minutes.
Basic White Gravy: Good to dip chicken in, or country fried steak.
1) Make a Roux from bacon or sausage fat (e.g. 2 tbs flour to 2 tbs fat)
2) Add room temperature Milk and thicken. Start with a cup and add to the thickness you like.
Whisk and simmer for a few minutes.
note: It is 1 cup milk to the 2 tbs of fat & flour roux.
Sweet Tea:
Make Ice tea (there are dozens of different ways you can make it. Google a methods that works for you, but do not add sugar, but add Simple Syrup.
Using Simple Syrup instead of raw sugar, you will not get the annoying undissolved sugar at the bottom of the glass.
To make Simple Syrup:
In a sauce pan, add 1 Cup water and 1 Cup Sugar.
Bring to boil, reduce heat until the sugar has completely dissolved.
Cool and add to you drink (Tea, Lemonade, ..). Simple Syrup will last a long time on the shelf.
There are a number of different ways to make biscuits, but the easiest way is from a can. You can also buy canned sausage gravy, although homemade is a lot better. I make a low-carb version and treat myself to it about once a month.
white sausage gravy- Make a roux with butter and flour and add milk. add salt, pepper and chopped up sausage patties. pour over biscuits
You can make dummy-proof sausage gravy. All you need is a pack of peppermill gravy mix (dry ingredients. Flour, cornstarch, salt, black pepper, etc) cook breakfast sausage (american style. Like the patties or what you'd get at mcdonalds for breakfast) in a pan. Remove it, crumble it, but leave the sausage drippings in the pan. Then make the gravy in that pan, as per the directions. Basically x amount of water/milk and simmer. Add the sausage back to the gravy, stir, and you're done. Its not fancy, but its going to be good enough for any gravy/biscuit fan.
And you don't have to second guess the result, because its just following on-pack directions.
And I don't do beans on toast, but many of us buy these cans of roast beef in gravy. Like... fatter tuna cans.
Just heat that up and dump it over toast.
Same principal.
Southern cooks get OCD about biscuits. Cake (low protein) flour, butter or shortening mixed in, so the result is quite layered. Sausage gravy is basically Bechamel with breakfast sausage bits.
Lots of people make milk / sausage gravy from scratch and think it is very easy to do. We also have a mix in little packets. And some companies have it made up in jars and tins. The packet is quite easy to make and tasty (like from scratch). In the South, even McDonald's has gravy and biscuits. I'm from South Carolina, I have often eaten beans on toast.
Sausage gravy is actually pretty easy to make. You should give it a go.
I love me some chicken and turkey gravy. Sausage gravy is fairly easy, it is basically just chunks of sausage cooked in thickened milk with lots of black pepper.
It depends on how you want to make it,I use buttermilk in my biscuits it makes them very moist😊
I've had beans on toast, it lacked flavor until you use bbq beans or something along that lines. Sausage gravy and biscuits was something I'd never had being raised in Wisconsin. However, when I moved south it was a win for me and one of those things that quickly integrated into my life. Unlike some of the stranger southern foods.
They’re easy to make from scratch and the ingredients are readily available.
I'm accustomed to opening the biscuit, turning the insides upwards the slathering on the sausage gravy. At least that is the service I'm accustomed to.
Sausage gravy is easy to make however different people make it taste differently and different sausage makes it taste differently. My family likes to use spicy ground pork sausage and plenty of salt and black pepper
You need to come over and try our food!!
While biscuits & gravy originated in the south, you can now find it almost anywhere in the US.
Sausage gravy tastes better than any brown gravy I've ever tried as good as it is
They taste delicious, split the biscuits and pour that sausage gravy over them. I put lots of pepper on mine.
I like to smother my split biscuits with butter before the gravy.
Biscuits are biscuits. These were cut with a biscuit cutter so they're uniform. When you make them at home they may look different but it's the same.
Biscuits can accompany any meal and aren't always eaten with sausage gravy, even at breakfast.
Gravy all starts out the same. If you want brown gravy you keep cooking the roux until it's dark. Here it's just cooked until the flour is cooked, then milk is added.
I could do beans on toast but not beans right out of the can like yall do. I could do homemade baked beans on toast, they have flavor.
My mom would also put butter and honey on biscuits ❤And there is an old school diner here in Georgetown Texas that gives you fresh biscuits and jam while you are waiting for your order. Hard to not fill up on those 😂
Chicken fried steak and chicken fried chicken are two other dishes where you would use sausage gravy. Great comfort food!
Sometimes, I simply eat biscuits with fried eggs and use the biscuits to sop up the yoke.
I love to take a warm biscuit, and after the butter melts, put molasses on it.
It's a southern breakfast thing. But it's a simple gravy to whip up.
The gravy is very easy to make. Cook sausage and leave the fat in the pan (I also cook bacon and leave that fat in the pan as well), add some sifted white flour and combine to make a roux and it will start to look pretty thick, then gradually add milk, which will thin it out and raise the heat on the pan and whisk fairly aggressively to get the lumps out of the gravy. Add pepper, salt and any other seasonings to taste (not too much salt though because the pork is already salty), raise the temperature while stirring and when it starts to thicken, reduce to a simmer, then add the cut up sausage back to the gravy and finish to the consistency you like and then serve. If it is too thin you can add extra flour (just eye ball it) or you can make a slurry by combining either milk or water with a small amount of corn starch and pour that in (but it can get really thick, really fast that way and ruin the gravy). Serve the gravy hot, and it can be used for lots of things, like over biscuits, over savory waffles or savory pancakes, it can even be served over fries or a hot baked potato, or as a dip for steak fingers or fried chicken tenders. It is fantastic with lots of uses. It does thicken the longer it sits, but can be poured back in the pan and heated up.... just add a little milk or water to thin it back out. Only takes a few minutes to make and is very versatile.
Goes amazing over hashbrowns with over-easy fried eggs on top too.
Everyone biscuits vary some like thin ones some like big fluffy ones. Those biscuits were a little to brown and crunchy for my taste. If I eating biscuits for dinner I only use butter, if I'm eating them with breakfast I switch between jelly or maple syrup. Americans have several types of gravy the regular brown some a dark brown some a light Brown, Giblet gravy(Turkey & dressing), white gravy( usually eaten with chicken fried steak, fried chicken, mashed potatoes) sausage gravy ( breakfast only) and my fave Tomato gravy(smothered over fried chicken) some of these are Southern
If I’m eating a biscuit by itself, butter and honey. Love me some gravy or make a breakfast sandwich but butter and honey seems always hit the spot for me
I'm in Texas and I recently made beans on toast. I used Ranch Style Beans. It was very good!
They just use plain canned beans though, not baked beans or anything.
There are several brands of sausage gravy mix/powder which are ok. Homemade is always better. The ingredients are pretty basic and vary slightly by region. There are many UA-cam videos showing how to make it.
Although it can be eaten as a main dish, biscuits and gravy is usually a side dish
I make biscuits and sausage gravy at home. Easy and delicious!
In the US, we make several kinds of gravy, white sausage gravy, to go on biscuits or country fried steak. A medium brown for pork. Another light brown to biege for chicken or turkey. A dark brown for beef. Even a red eye gravy for ham { Google it}, And several others. All gravies start with pan drippings, or butter to create a roux, then add water, broth, milk, or whatever liquid you prefer.
The best gravy is homemade. Cook the sausage, add flour (maybe 1/4 to 1/2 cup) salt and pepper. Cook for a few minutes so the flour isn’t raw. Add milk or cream slowly till it’s the consistency is what you want. Thick is better.
You can make biscuits too, that you’ll have to look up, but they are very basic and few ingredients.
Cooking show! Cooking show!!! 😂😂😂
I've tried your Bean on Toast, with some of typical baked beans, which are slightly different than your beans from what i've heard, and honestly, it's not bad. Thought I'd hate it, but to my surprise it gave the toast a similar trait that Biscuits anc Gravy have. And the funny thing is that when i tried eating the toast by itself (with butter, of course) it tasted like it needed something else...like the beans.,😮😅
Sausage gravy is easy to make. There are different recipes for biscuits. My favorite are buttermilk biscuits. When you realize that the lumps in the gravy is actually sausage, it doesn't look as bad.