🇬🇧BRIT Reacts To TRYING BISCUITS & GRAVY FOR THE FIRST TIME!
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- Опубліковано 30 вер 2024
- 🇬🇧BRIT Reacts To BRITISH HIGHSCHOOLERS TRY BISCUITS & GRAVY FOR THE FIRST TIME!
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Hi everyone, I’m Kabir and welcome to another episode of Kabir Considers! In this video I’m going React To BRITISH HIGHSCHOOLERS TRY BISCUITS FOR THE FIRST TIME!
• British Highschoolers ...
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As an American and a fan of gravy, I would say we have a gravy culture. If brown gravy is your only gravy your life is not complete.
chicken gravy and turkey gravy are darker than country gravy, but yes we enjoy a variety of gravy's
This dude isn't wrong throw some meat up in the gravy! I've been fucking around with chorizo gravy that shit is amaing on some biscuits
It sausage gravy aka country gravy. Made with flour, milk, sausage and a generous amount of black pepper. It’s fantastic. The lumps are bits of sausage. It’s a thicker gravy compared to a Sunday roast with gravy or Thanksgiving gravy.
Exactly and soooo good when made right
You forgot the bacon grease
And I use canned milk it turns out a lot better
@@jdwilmoth facts! Like my Granny use to do
Yessir!
@@tthompson4768 if you like spicy food sprinkle a little crushed red pepper on the top it's the bomb
The gravy used over biscuits is NOT the only gravy found in the US. Americans use a different gravy depending on the meal. A beef gravy (usually dark brown), turkey gravy (most popular in US), chicken gravy, giblet gravy, shrimp gravy, corn meal gravy and so many more.
We in the US are not just limited to the "Sawmill Gravy" or "Sausage Gravy" seen in this video. Usually a brown gravy you are describing used in the UK is similar to a beef gravy we would use for a beef roast.
As far as the fried chicken, you truly haven't had fried chicken until you had Southern Fried Chicken. There is no comparison.
I hadn’t heard of corn meal gravy before. I’ll have to look up recipes.
Great reply! I'd love to serve Kabir MY turkey gravy which is NOT like my beef gravy and NOT like my sausage gravy, (but a little bit like my chicken gravy)! And don't get me started on Enchilada Sauce!
And i love them all! My Granny use to make a shrimp gravy to die for. Dammit, now im hungry...lol
And we don't usually have sausage gravy with chicken. We just use a white gravy with pepper.
It amazes me how few gravy options they have in the UK because they seem to love sauces and dips. They are missing out on some great gravy choices!
I love how the one kid mentioned how it made him happy. That's the epitome of comfort food.
As a Scottish person who visited America many years ago and tried this while I was there, I thought it was amazing. I honestly need to learn to make it here so I can have it again.
If you liked it then both the biscuits and gravy are pretty easy to make. Having traveled in England the only thing I can say is that you probably will want to make your own American breakfast sausage as it is different from the sausage I had when I was over there. Its easy to make as you just need to add some herbs and spices (mostly sage and thyme) to some pork mince when you brown it (in the US it would be available precombined) but that is pretty trivial.
Biscuits are the tougher of the two ingredients because it is baking but its forgiving among baked goods and pretty simple. The sausage gravy is just dead simple to make.
You can make very good biscuits with just self rising flour and heavy cream, there are recipes here on yt. They don’t have to be pretty, biscuits come from a very blue collar background, taste over looks!
Patrol Nation has the recipe for both the biscuits and the sausage gravy. His video showed up on my feed before this one.
The lumps are pieces of sausage. Biscuits are easy to make and so is the sausage gravy.
@@abeginningwoodworker8169 sausage has sage, thyme, a smidge of garlic & onion powder, black pepper, salt, and a bit of red pepper flakes. Sausage is bland without the pepper.
And their sausage gravy looked awfully light on the black pepper. Good sausage gravy usually has quite a lot of visible black pepper flecks in it, which also help improve the visual presentation slightly as well as bump the flavor up a bit.
That brown gravy the Brits love is like what we call beef gravy in the US. Each meat in the US has its own gravy.
💯💯💯
Right? It baffles me that Brits are so confused by the nuances of gravy.
I mean, gravy is like jam. There's no one flavor. There's grape jam, strawberry jam, raspberry jam, blueberry jam etc. And there's beef gravy, chicken gravy, turkey gravy, sausage gravy etc.
@@rustincohle2135also Americans have not just jam but jelly and preserves
@@oaf-77 Oh, I know, I was born in Jersey.😄
They made it correctly, it is supposed to be thick and lumpy from the sausage in it.
There are many different types of gravy in the US. In addition to the creamy peppered white gravy used for biscuits and gravy, there's also chicken, turkey, and beef based gravy that gets served with those dishes. The gravy in the video looks about right. It's not too thick, and the lumps are from the added sausage.
Another combination that's popular in the South is chicken and waffles, with the same gravy or maple syrup, with waffles replacing the biscuits.
Iced tea is popular all over the US, but sweet tea with a lot of added sugar is mostly a southern thing. Here in the Northeast we normally drink unsweetened iced tea.
Don't forget ham gravy or red-eye gravy.
If you want to get REAL southern, then you won't cover it with maple syrup. You'll use Karo light corn syrup.
I just love that you said creamy peppered gravy
"Here in the Northeast we normally drink unsweetened iced tea"
What do you mean we "mostly" drink unsweet tea in the Northeast? Sweet tea is always more popular than unsweet (although I mostly drink unsweet).
@@raven3moon , even people in the US haven't heard of ham gravy. It is soooo good.
I have had several British friends who insisted on calling American biscuits scones until trying some of my mom's biscuits (great grandma's). They have since realized the errors of their ways haha. Real authentic American biscuits are buttery and flaky and taste completely different from British scones.
And yet it's still common to splittem' in half and slather them with jelly/jam too, lol
Scones have eggs and sugar in them, biscuits have neither.
I am an American and the gravy looks perfect to me. I love biscuits and gravy. By the way, we Americans also eat brown gravy as much as people in the UK. The white gravy is just another variety. Also, chicken fried steak must come with the white gravy poured over it.
Since I couldn't see any black pepper in it, it definitely needs more black pepper. Always more pepper.
By poured on it, we REALLY mean it.
The gravy isn't different here, we just have extra kinds you don't have. We still have the same brown gravy you use, and it's very common over chicken, roast beef, etc. In fact, it's more common than white sausage gravy, which is mainly just used in breakfast items, though chicken fried steak usually has it, too.
Everyone has commented on the gravy so... the biscuits, I love them split in half too & I put fried chicken or honey butter on it OR both! Jelly or jam are both great on biscuits too. 😊
Weird fact: At some point the British stopped making a distinction between jelly and jam.
@Just Me that IS weird cuz they're not the same thing, especially in Britain lol
Here, jam has fruit & jelly doesn't
Jelly with good butter melted into the biscuit. Biscuit needs to be scratch made so you dont have the proprietary pillsbury flavor.
Yummy
Me too honey biscuits with fried chicken is wonderful!
The guys in this video actually traveled to the American south and tried southern food from authentic restaurants so I trust that they're serving real biscuits and gravy to those kids. And yes it's usually that thick because those lumps you're seeing are beautiful, tasty, savory sausage chunks!
It annoys me that all these reacters are skipping to this video instead of watching Jolly try biscuits and southern food themselves first.
Josh's wife is a chef, and makes most if not all the stuff they eat on the channel afaik. I'm sure it's the real deal sausage gravy and not some packet stuff.
Hell yeah, nothing wrong with a little thicker gravy!
And you add milk, not water, if ya wanna thin it out.
@@LordLOC there's a Popeyes in England that has gravey. Now a lot of British people think we all eat biscuit and gravey. First time I saw it I was 19 and thought the gravey was mashed potatoes.
@@DTG_LOCKETT The gravy Popeye's has is a bit different, but also similar lol the one they use in the mashed potatoes specifically has quite a few things in it compared to say a sausage gravy like in this video. Still good though :D
Don't get a dry powdered pouch, make it yourself! Look up some homemade country or sausage gravy recipes, and you'll see just how easy it is. It's sooooo good over chicken fried steak, too. That's just a breaded and fried cube steak, really. But you can buy the ingredients to make biscuits and (country) gravy at home to see just how good it is. The powdered kind won't compare. So fun to watch! Thanks for the reaction! Eta: yes, as others have said, we also love brown gravy. We use it at Thanksgiving for our turkey, and also for lots of other meals. It's soooo good on mashed potatoes!
It’s amazing over chicken fried steak my go to comfort meal
Agreed. A pouch of dried stuff doesn't do it justice. Make it from scratch. It's so much better!
Use spicy breakfast sausage!
I was coming to the comment section to say exactly that...do it from scratch, not a powder or a jar. Same goes for the biscuits...fresh biscuits beats the hell out of frozen or the can. Doing these from a jar, a pouch, frozen or a can will simply result in a poor imitation of what this dish can be.
@@fiona8781 It's too bad the UK doesn't have real country sausage (I assume). My personal favorite Bass Farms Hot which oddly enough is not available in Virginia, so I bring back 4-5 packages every time I go to North Carolina. Neese Hot sausage is my second choice.
There are many different types of gravy. As a matter of fact if you just say gravy to an American they will immediately think of the traditional brown gravy but if you say biscuits and gravy we will immediately think of white sausage gravy. It’s just like a béchamel sauce with sausage.
You can also have biscuits with butter and jam or cream and jam too. Obviously not also with the gravy lol.
Biscuits are an excellent omnifunctional quickbread, the same buttermilk biscuit works equally well with bacon and eggs, sausage and gravy, butter and jam, fried chicken, or as a replacement for dinner rolls. I honestly don't know how you run a society without them.
We also eat biscuits with butter and jam. You split the biscuit, put the butter inside so that it melts and soaks in, then add the jam and put the top back on, making a little jam sandwich with the melted butter dripping out. Biscuits can also be used in place of a crust on top of chicken pot pie.
I never thought of biscuits on a chicken pot pie. Excellent idea, thanks!
We do this with honey too 😊
Apple butter with a warm biscuit is very nice~ also we make lots of breakfast sandwiches with biscuits too.
Beat me to it
My grandma's biscuits with her pear preserves was heavenly
Kabir, sausage gravy is pretty easy to make, as are biscuits. You can do that yourself. Don't buy some pouch thing. 😵💫
To be fair, Red Lobster's cheddar bay biscuits are definitely different than just a plain biscuit. 👍 great reaction!!
Cheddar bay biscuits are some of the very best. Church's chicken brushes a thin layer of honey on top. Making them very unique.
Red Lobsters cheddar bay biscuits are great, HOT, but nasty after 24 hrs. 🤔
I think they'd make a fortune if they sold the make at home red lobster biscuit kit in the UK. By far, one of the best restaurant biscuits.
@@judahbigcat7930 Yes, you cannot eat them cold or microwave them. They have to be reheated in an oven and then you have to add fresh garlic butter, then they are tasty again.
Mmmm…Jim’n’Nick’s Cheddar Biscuits are much better and served with a sweet honey butter but that’s just my Alabama bias showing.
"Pour more water in it" is the single most British sentence ever uttered
Honestly, biscuits & gravy is such a satisfying meal. It tastes as good as a hug feels.
Like many others have commented, we have many types of gravy in the U.S. When gravy is mentioned with biscuits, we all understand it is either cream gravy, sawmill gravy, or sausage gravy, which are all iterations of a gravy made in a skillet with a base of flour and milk. Most also start with leftover bacon or sausage grease in the skillet before the flour is added. This the starting point of many types of recipes. Black pepper is commonly used to season these types of gravies. Adding chunks of breakfast sausage to the gravy before topping the biscuits greatly enhances the savory decadence of this dish.
Excuse me sir, I feel it needs to be said, any gravy is acceptable topping for biscuits. 😁 And if you don't have biscuits, a slice of bread will do just fine. lol I make my gravy with the drippings left over in the pan from whatever I have fried. I hate black pepper and will use it sparingly but will use garlic or onion powder or any of the spices I've used in the meat. I will also add a broth/stock to add a bit of flavor.
A very common dish in my household when I was growing up on SOS......do you know what that is? 🙂🙃 No one ever eats that anymore.....at least I don't ever hear of anyone doing so. I will make it with leftover chicken.
PS: Also, gravy is my favorite beverage. 😋
@@msdarby515 SOS is a great dish . For those not in the know , it means Shit On a Shingle , and mostly known as a food served in the US military . My grandpa served in the US Army in the Korean War and loves it . I served in the US Navy, and I love it too .
You described it perfectly. And it's making me hungry. lol
@@victorwaddell6530 Yes, and it's basically white gravy with one's choice of protein, served over toast.
The military must have had an abundance of chipped beef because that became sort of the required protein to make it with. My mom often made it with chipped beef...which was ridiculously cheap at the store. I think the saltiness of canned meat or the rehydration of the dried meat made adding it to gravy the way to go....plus, soldiers could actually make this on the go. I read one account of a Civil War soldier who made it with a piece of salt pork he was given and put his hard tack in the gravy to soften it up.
For my supper, I used a chicken thigh, properly seasoned and cooked, and then apart. Then I made a roux and added broth, milk, and, finally, the chicken and created the SOS. I had it over buttered toast........it was a perfect light supper with some steamed green beans on the side.
Most of you are missing one of the most important steps in the making of milk gravy, the browning of the flour, or it will taste like flour paste once used in hanging wallpaper!! lol
(9:15) Sausage gravy is surprisingly easy to make, Kabir. No need to shop special for it!
Oh, it definitely MUST be made fresh and eaten quickly. One of the worst things I ever had was an instant milk gravy from a fastfood place.
Depending on the availability of American style breakfast sausage. And their ability to distinguish between sausage and sausages.
@@tophers3756 It doesn't have to be eaten quickly. It is actually better after being cooled and refrigerated overnight. It just needs to either be made a bit thinner or needs additional milk when reheated. It keeps up to 5 days in the refrigerator.
@@JustMe-dc6ks Its just ground sausage. I cant imagine its that rare to get in the UK, but maybe im wrong. Then again, sausage can vary in taste because its such a heavily spiced meat. Their can be a very big difference between sausages, and this obviously has a big impact on the dish.
100% this. Please please please don't get packaged gravy. You can easily make it at home and it will be 100x better.
It always cracks me up that Brits think sausage gravy is all we eat. We, too, have beef gravy as well as chicken gravy, ham gravy, red-eye gravy, turkey gravy, and giblet gravy, just to name a few. 🤣
P.S. The lumps are sausage pieces, and the tea is only as sweet as you make it. Also, if you make it from a package, don't let that be your last judgment as there is nothing better than homemade (and it's not thar difficult to make)
Believe me when I tell you that sausage gravy is absolutely incredible. It’s just creamy, gooey heaven. So rich. And then combined with flaky, buttery biscuits. You just can’t beat the combo. Comfort food at its best.
Sausage gravy is actually REALLY easy to make from scratch; it only takes like 30minutes. You can try it yourself!
In the United States the land of diversity, even in food when compared to the UK, we have many types of gravy. This white gravy is a breakfast sausage gravy for that particular purpose. We also have dark brown gravy like the UK, we have a light brown gravy, we have a yellow chicken based gravy, and we even have a red tomato based gravy. United States is definitely not boring. We like our flavors. Next time you go you need to check out more things.
Sausage gravy is basically Bechamel made with the fat from the sausage, additional butter, milk and/or cream, with the sausage chunks. Brown gravy is probably what they are thinking of.
And then there is KFC gravy... which is half chicken, half beef, half flour, and half cornstarch, and butter... If you know you know... do what you know and see if I'm right (I know I am because others have said so).
Buttered biscuits with jam! Biscuits, thick sausage gravy, and fried eggs. Biscuits with brown roast gravy. Buttered biscuits with honey. McDonald’s Sausage Biscuit with cheese. Biscuits are versatile. Btw, the bits in the gravy are sausage pieces. Good reaction, thanks.
I love how they say it looks so gross then they taste it. It’s hard to beat sausage gravy and biscuits, no matter what it looks like.
It’s common to cut a biscuit in half and add butter, jam or cream also. But biscuits and sausage gravy are always a winner for breakfast. We also make the brown gravy with dinner time foods.
I am always amazed that there is only one type of gravy in the UK.
The UK is not exactly known for their variety and imagination in their cuisine.
we are a country of gravies. this is not really a 'common' gravy and is pretty much used for this one dish. its technically a sausage gravy thats why its so thick, lots of sausage fat in there. its fucking delicious though.
You know Europeans can't help being one dimensional. 😒
chicken fried steak also
@@tinagarcia3571 Yup, though I haven't seen the sausage bits in the white gravy when it's put on chicken fried steak.
@@tinagarcia3571 For my chicken fried steak I make the gravy with the drippings left over from frying the steak. If necessary I add chicken bouillon, plus whatever spices I used on the steak to give it a bit more flavor.....but it's amazing.
I have to disagree. Sausage gravy is used on hash browns, country fried potatoes, mashed potatoes, a dip for country fried steak fingers or fried chicken (including tenders,) and on buttered toast or waffles as SOS (Stuff On a Shingle). Most people use a different word than "stuff." Many use it in place of plain milk gravy on chicken fried steak.
Secondly, sausage gravy isn't thick because of the sausage, it's thick so it doesn't drip off your fork. No drips allowed with sausage gravy.
The consistency is because you break up pieces of sausage and add it into the white gravy. If you took out the sausage it would be a smooth white gravy. It's nothing to be afraid of. It's delicious!
I absolutely love seeing our southern cooking and culture being spread to our cousins across the pond. Bless you guys.
Yes, the gravy is lumpy. Those chunks are spiced sausage.
Brown your chunks of spiced breakfast sausage in a cast iron skillet. Thicken the oil and meat into a roux with a coating of all purpose flour. Add milk and simmer to reduce. Add milk if too thick. Precision is not really required here, get it to a consistency and volume you like by adding flour or milk and letting it reduce. Add black pepper and salt to taste.
Creamy, savory, spicy if you want. It's a wonderful Sunday morning breakfast.
This is the way
My gravy is usually just a skosh thicker, but that does look decent. It's extremely delicious and VERY filling. It sticks to your insides for quite some time. It's a meal you eat when you don't have to do much for the rest of the day because after you eat it, you just want to go to sleep or lay on the couch and watch TV. A lot of people cook a couple eggs over medium and put it on top and let the yolk dribble into the gravy. It's among my favorite meals personally but it's very heavy.
We Have Several Gravies Here!! Beef(English Style), Turkey Gravy, Chicken Gravy, Redeye Gravy(Made With Pan Drippings, Coffee, and Flour) And Sausage Gravy To Name A Few!!
Sausage gravy goes with country fried steak
I ❤ Country/Chicken fried steak and gravy.
My grandmother used to make a chocolate gravy, and she would put that on biscuits. It was disgusting. Maybe she liked it because she lived through the depression and she was southern.
I've neve heard of Redeye Gravy, although the name is apropos. Is it good?
I concur with the whole comment section..🔥🔥🔥
It was a bit thick, but close. As gravy cools down it tends to get thick. When you reheat the stuff it's best to add a little milk. These guys (Jolly) reacting to the Waffle House with Noah is one of the funniest food reactions out there. We eat bangers and mash here, it's just called something else and that can vary. Sausage gravy is too east to make. Usually with things in the home. Here's one recipe for two people. Add more black pepper if you wish. It's good over toast in a pinch.
1/4 lb. minced breakfast sausage
2 Tbsp. all-purpose flour
1 cup whole milk
1/8 tsp. seasoned salt
1/2 tsp. cracked black pepper
Instructions
Heat a large skillet over medium-high heat. Tear sausage apart, scattering it evenly across the skillet. Cook the sausage until it's browned, and starting to develop a dark, crusty exterior. (About 5-7 minutes.) Do not drain the fat unless it's excessive but leave some in the skillet.
Add 1 Tbsp. of the flour, and stir into the sausage until fully absorbed. Repeat with the second Tbsp. of flour. Cook another 2 minutes. (Don't skip the two minutes, this cooking gets rid of the raw taste of the flour).
Slowly stir in the whole milk, only adding 1/4 cup at a time. Turn the heat to low, and allow the sausage gravy to thicken for another 4-5 minutes.
Stir in seasoned salt and pepper. Immediately serve over warm biscuits, and top with finely chopped chives. To reheat, mix a little milk in to get past the thickening that happens with refrigeration. You can do that in the microwave.
We definitely have brown gravy. Very common with a roast dinner, Thanksgiving, Christmas dinners. Mom would make both Turkey (buttery white color) and Beef (brown) gravies for Thanksgiving & Christmas. White sausage gravy is basically just used for this dish. You gotta make it from scratch, cooking up the sausage, you use that grease to make the gravy with cream and cornstarch or flour. So good. And we do eat our plain biscuits with butter and jam too, or honey.
I've actually seen restaurants around here put the sausage gravy on top of tater tot casserole, cheesy scrambled eggs and even baked or mashed potatoes. It's also used without the sausage (substituting bacon grease) on chicken croquettes , boneless chicken, chicken a la king and chicken subs/sandwiches. Country Gravy/Sausage Gravy definitely makes for a welcome addition to meals.
@@RedDawnRocker Yeah, actually have had it over pasta too, come to think of it.
White gravy on chicken fried steak or country fried chicken or pork.
Yes, it is somewhat of a thicker gravy, and the lumps are the sausage bits (so you definitely want them there, and the more the merrier,lol). There is another gravy well known from the South, Red Eye gravy, after you've cooked up a big ham steak, the bits left in the pan along with milk and flour make a very tasty gravy. Southern folks call the tea, Sweet Tea, waaay too sweet for my taste, but it's really popular. Really fun watching the boys expect one thing but get a very pleasant surprise. Thanks for taking us along.
The thinner gravy that you described is typically used on mashed potatoes in the USA.
Because our pioneer ancestors often had very limited ingredients, the biscuit and white gravy are super simple to make. Most southern grandma's can combine these ingredients almost blindfolded. It's okay to cut your biscuits in half, we usually prefer to do so before the gravy goes on. We also like cutting in half and spreading butter and jam or jelly inside (but without the gravy.)
Or honey if you're at KFC, lol
As a Southerner (South Carolina) you can make your tea as sweet as you want. I don't like mine too sweet. Generally 2 cups of sugar to a gallon of water as about right. That gravy was really thick but you do want it somewhat thick to stay on the biscuits and not just run off
⚜️ I use about a cup of sugar per gallon, then add Splenda or stevia if I really feel like I need a little extra sweetness. I'm a Southern (New Orleans) girl through and through, so I have to admit that the really sweet tea is unbelievably refreshing when you've been outside in the heat and humidity on the hottest of Southern Summer days.
I either use 2/3 or 3/4 cups of sugar for 2 quarts of water, depending on which measuring cup I find.
2 cups to a gallon is very, very sweet.
@@Michael-mv3kc I perfer my tea not to be sickeningly sweet. But sweet enough to taste nice, Im sure the tea given to them was the extremely sweet variety.
You follow Kool-aid rules making tea. That's 1 cup of sugar per two quarts with an extra bit thrown in just because.
We do have brown gravy. It’s used during thanksgiving and roasts especially on mashed potato’s . The white gravy is called country gravy.
Southern American here. I’ve never had fried chicken with my biscuits and gravy. I’ve always had it as a sole breakfast item without the chicken lol. But yes the gravy is that thick! It’s supposed to be a thick and hearty meal! This brings me so much joy seeing other countries try our food since we have the best food in the USA.
You want to have the breakfast sausage with sage in it, for authentic sausage gravy. Break it up as you fry it to the size of large beans. when the sausage is nicely browned, add a little butter and let it melt, basically, you want a tablespoon of fat to a tablespoon of flour to a cup of milk, then add a heaping tablespoon of flour for each cup of full fat milk you're going to use, usually about three will do. Cook the flour for about three minutes. then start adding in the milk slowly, stirring the whole time. when the flour has been dissolved into the milk, add salt, pepper, and a little sage powder to taste, and cook until the milk thickens to the desired consistency.
“Does it have a lot of sugar in it?”
Lol, Southern Sweet Tea is pretty much more sugar than it is tea 😂
Nonsweetened iced tea is also very common throughout the US, but “Sweet Tea” is very much a Southern thing
@@jdwilmoth What?
@@JennyAnn why would you put sugar in gravy that makes no sense?
The milk already has sugar in it nobody wants no sweet gravy
@@JennyAnn do you put sugar in gravy? if so I think I would have to pass on it
@@jdwilmoth she's talking about the sweet tea
And sweet tea is the BEST!! 😁
British people really need to expand their view on what gravy is, it's not just one type of gravy in the world. Geez! 😂
Exactly. Any sauce that has meat in it or is flavored with meat is a gravy.
That is as if the Brits only had ONE type of tea .. ONE kind of cheese .. ONE kind of sausage .. and find it weird that the rest of the world had many, many different teas, cheeses and sausages.
If you're trying sausage gravy for the first time, please don't let it be instant. It's not hard to make by scratch. Just hope you have the right kind of sausage.
That's sausage gravy. The gravy we have for a roast or Thanksgiving is similar to your gravy, but it is still generally thicker, but still the same flavor profile.
*Edit: Sausage gravy is thicker than our roast gravy. Our roast gravy is just slightly thicker than yours.
Don’t want to make the biscuit too soggy!
Our biscuit gravy is close to what y'all call beschemel sauce or white sauce with sausage bits and black pepper in it. The lumps are the sausages.
I make my own cream/flour biscuits (about hamburger bun width) and put almost anything in them. Jelly, Jam, Marmalade + Butter on the sweet side, or bacon, chorizo, ham, + eggs & cheese (Pretty much anything that goes on a breakfast sandwich) on the savory side or plain with a little butter is delicious too!
it is called a biscuit because you use the biscuit method to make it
The biscuit method is the process of blending butter (or a fat of some kind) into flour so that it provides a flaky texture. Usually, this is done by combining flour and cold butter that has been broken down into pieces around the size of a pea, and then folding in a liquid to combine it all together.
Gotta love British expressions; Oh my days! always make me laugh out loud. Great video K
The sausage gravy on biscuits is only one kind of gravy we eat in the US. We also have brown (beef) gravy, chicken or Turkey gravy, and there’s one called Red Eyed gravy. My aunt used to make baloney gravy, it was so good.
That gravy looked perfect. The thickness keeps the biscuit from getting soggy beneath, and the lumps are chunks of sausage. One of my favorite foods. Iced tea is also incredible, but usually served super sweet at restaurants here. If you're used to eating sugary things it is usually just on the good side of too sweet, but if you aren't it will hit you like a freight train. XD
Why do Brits act like there's only one type of gravy? We have your type of gravy as well, we just have several types for different types of food
I grew up in the South, specifically Virginia. I must confess I hated sausage gravy because of how it looks but it is good. (❤ Sausage!) Southern Fried chicken and sweet ice tea are truly a normal standard. Yes, the tea is super sweet. When I worked in a restaurant, for 10 gallon tea we put about 5lbs of sugar. It was good, especially in summer.😅
Virginia is south? 🤔
@@cave_hag Yes, it is considered a part of the traditional south, south of the Mason Dixon line. If a state was a part of the Confederacy during the Civil War, it is southern by culture/food/geography Edit: and whole lot of hot mess.
@@cave_hag The demarcation along the eastern coastline is the Mason-Dixon Line, which is also the northern boundary of the state of Maryland. Anything south of the Mason Dixon Line is the South, which means Maryland is technical a southern state, although it doesn't really share in a lot of the southern culture. And Virginia is situated south of Maryland.
Now, consider that when the South seceded from the union, Richmond, Virginia was its capitol and Gen Robert E Lee (a Virginian) was its highest military officer; clearly a southern state.
@@cave_hag ⚜️ I'm from New Orleans and Virginia is most definitely part of the South. 😂
The amount of times I’ve watched this jolly video is ridiculous. It just makes me smile.
Same 😊
The lumps are the sausage and yes that's the right consistency. It's also delicious with eggs. The tea depends on who's making it
Southern Girl here: The lumps were actually chunks of sausage You can make it without the chunks, and you can make it from bacon drippings instead of sausage if you prefer (and serve the bacon on the side). That was sausage minced in the skillet while frying it off, then add flour to form a roux from the sausage drippings, then add milk while whisking. Can be thicker or thinner depending on your personal tastes, but that consistency looked about right to me. :)
Bacon would have really made the presentation better.
The gravy was definitely not too thick, the lumps were lovely sausage pieces. I love breaking up my biscuits into bite size pieces, adding scrambled eggs on top, taking two sausage patties, breaking them up and adding them to the pile, and covering everything with sausage pepper gravy. I also like half and half sweet tea (that's half sweet tea and half unsweet tea).
Definitely looks like the consistency of my sausage gravy. I make my gravy pretty traditional, but I do add a bit of red pepper, and white pepper, so mine brings a bit of spiciness. I refined my recipe from different ones in the south. Living in Colorado for 10 years now, I have given a lot of folks their first taste of gravy and biscuits. Lot of happiness
@@theIronwolf1984 Yep, in the video you hear them say the tea is really sweet, which is the norm. So if you want it less sweet, you have to order it half and half. Also, if a place doesn't have any sweet tea, then trying to sweeten it yourself just won't work. It has to be sweetened while it's boiling hot or it won't sweeten properly. Trust me on this. At home we do make it less sweet but when ordering at a restaurant, you can't expect that.
We live in the Deep South (northern Gulf of Mexico coastal area), and my family prefers fairly weak unsweet tea. I only make sweet tea to feed my kombucha, or when we have guests over.
So having both sweet and unsweet tea on hand can definitely be a thing, and it's not like iced tea is expensive or difficult to make.
I realize saying that is almost as shocking as saying I dislike football, but both are true.
Oh, by the way, Arnold Palmers are a fairly common drink here in the US, as well - traditionally half iced tea and half lemonade. Since I am not fond of overly sweet, my personal ratio is about 80% unsweet tea and 20% lemonade.
@@mcoke61 I like the sound of your gravy. I love a really peppery sawmill gravy.
Yes but I always have some crispy hashbrowns at the bottom of the pile. Lol
Kabir obviously doesn't read the comments because we've all told him that we have different gravies before, including brown gravy...smh 🤣 Stop hating on America, sir 😄
came here to say he's clearly never read one of his comments... why ask for them?
That's why I don't comment any longer on most youtube channels. They don't read them anyway.
@@Laura-mi3nv They ask for comments to help the algorithm, which means potentially more views, not because they read them.
He isn't hating, he is just not used to our food.
British food is dull so they expect very little of ours
I like how you pause to talk about food in the UK and how it compares. Also, southern sweet tea is really, really sweet, but at a lot of restaurants you can also get unsweetened iced tea and add your own sweetener. Great video!
The issue with that is sugar only melts in hot water, not cold. If you add it to iced tea you just get a layer of sugar on the bottom.
Depending on the area of the country it’s hard to find sweet tea in a restaurant. IMO tea doesn’t sweeten right once it’s cold. You have to add the sweetness BEFORE it cools. If the tea is too sweet I ask for half sweet half unsweet not unsweet with sugar.
@@anndeecosita3586 Yeah, here in the South we sometimes call the Mason-Dixon line the 'Sweet Tea Line' between the North and the South, because once you go out of the South, good luck at finding pre-sweetened iced tea at a restaurant! LOL
We had biscuits and gravy this morning for breakfast, lol. It was canned by "Libby" and was quite good. Bob Evans sells it in pouches (no water needed) as well, also really good. The gravy was the right thickness, and the lumps are the bits of sausage.
That eerily accurate American pronunciation of “Tartar Sauce” has me rolling.
Also, this particular gravy looks to be on the admittedly-thick end of the acceptable spectrum, but acceptable nonetheless! This coming from a Texan.
Biscuits and gravy is everything! I made it once and it was freaking delicious. My family loved it, but I haven’t made it since not sure why. My mother-in-law, God rest her soul, made the best biscuits and gravy. She’s from Mississippi and she was as southern as they come!
And now Kabir can understand why a chicken biscuit with gravy is possibly the best breakfast food. Not the healthiest, or the most energy providing lol, but soooo damn good.
Milk gravy is super versatile. you could also use fried chicken or pork chop drippings, or just flavor it with lots of black pepper and serve it over mashed potatoes, rice or even a piece of bread. Yum, yum!
Easy southern gravy recipe:
2 Tablespoons of butter
2 Tablespoons of flour
1 Cup Milk
Make a roux with the butter & flour. Slowly add the milk & whisk until it reaches desired thickness. Season to taste with salt, pepper, & garlic powder.
To make sausage gravy, fry up crumbled breakfast sausage & cook make the gravy in that skillet.
Sausage gravy is usually a breakfast food, quickly made and satisfying. We make brown (British) gravy to pour over mashed potatoes
Biscuits and gravy are a solid favorite, but I just feel the need to mention how versatile biscuits are over here. Another favorite of mine is biscuits with mashed potatoes served with chicken and noodles poured over (Thick homestyle noodles, shredded or cut chicken, and a creamy broth SO good) Busuits are a comfort food staple here
Great point, I actually like to use biscuits to make strawberry shortcake. And you can't go wrong with a hot biscuit, some butter and jelly, jam or honey.
Lucky for you Kabir, sausage gravy is incredibly easy to make. Part of why it's so popular with working class families. Fry yourself up some sausage (preferably American style sausage patties) and once you're done, add in enough milk and flour to form a loose slurry. Bring it up to a boil, then turn down the heat and stir it continuously while you scrape the bits of sausage from the pan. It'll thicken down into gravy that you can then season up with some black pepper and serve with biscuits, chicken, chicken fried steak, or any number of meats and sides. No need for packets of mix or anything imported. Just a pan, some milk, some flour, and the left over grease and bits from a fry.
You can make this kind of gravy very easily. All you need is cooked pork, flour, milk, and a container to cook it all in. You'll also want to add a little salt & pepper for taste. And the biscuits you could substitute with almost any kind of bread (though buttermilk biscuits go incredibly well with the gravy).
Biscuits are very versatile. Breakfast with eggs and cheese and bacon, chicken buisbuit, etc. we also have brown gravy.
That's more like sawmill gravy,, if I made them my true southern biscuits & gravy,, i can promise you that they would never forget it for the rest of their lives 👀👅❤️
Gravy thickness can vary a lot( I prefer a thick gravy) but the chunks are probably pieces of sausage. With fried chicken it's borderline magic
I ❤ biscuits and gravy but I also ❤ warm biscuits with butter and jam/preserves 😊
I love honey on my biscuits.
Red Lobster's biscuits are called 'cheddar bay' biscuits. They are well known for them. Yes, they made it right for most people. We don't usually leave the biscuit in one whole piece. This gravy is made with flour, and milk with pepper, that is why it is white The lumps are from the sausage.
Most make gravy from sausage grease and flour with milk or water and a lot of salt/pepper. It's supposed to be a little thick. It's also awesome on biscuits (well, US biscuits)
There are literally hundreds of different kinds of American biscuits depending on what region they originate from, as well as there are hundreds of different gravy recipes. Southern buttermilk biscuits are fluffy with many light and flakey layers, whereas cornbread (rosemary) biscuits are denser and served hot with whipped honey butter.
There are lots of different types of gravies in the US, depending on the food on which it is going. I am Southern, and we use sausage gravy on biscuits quite a lot, but there is also a chocolate gravy that is outstanding on biscuits as well. The sausage gravy looked perfect - it is supposed to be thick, and the lumps are sausage pieces. When I am in a restaurant and have Southern iced tea, I have to dilute it because it is too sweet for my taste as is.
I love thick sausage gravy. Usually I use breakfast links but if I don’t have any I put Italian sausage. I like my biscuits open faced in a bowl with a ton of the gravy and most times topped with crispy bacon. Works for me😂🔥
I don’t eat biscuits and gravy very often but it is good. Some places I’ve worked that have a cafeteria serve a breakfast bowl which is a biscuit covered in eggs, bacon and sausage gravy and I was addicted to them. I should make it myself sometime, it’s very filling.
I do love thick gravy, but I have seen sausage gravy slightly thinner, but not by much. Most of the time, they are rather thick.
The lumps are just the sausage hiding in there. Campbells has a canned sausage gravy. Gravy here can be anywhere from an au Jus to what you just saw here in thickness. Typical are brown gravy, chicken, beef, or a milk based like this one. Biscuits often have jelly on them, or preserves. Honey is a great one, with some butter. I have been known to pop a small square of chocolate in the middle and roll them in sugar right out of the oven. We put tons of things on toast. Chipped beef, sausage gravy (seen here today) chicken and chicken gravy, ground beef and white gravy or brown (as you like it, I prefer brown or beef gravy). I don't know if any one else does it, but if I have leftover spaghetti sauce with meatballs or ground beef, I put it over toast instead of making more noodles. Melt some cheese on top.
When i was young and my family very poor, my mom used to make a huge pot of spaghetti sauce so we could all have leftovers, but only enough noodles for one meal (there were eight kids and two parents, so that was a lotta pasta). She baked bread most days, so you could have speghetti sauce over a fresh-out-of-the-oven slice of bread. Absolutely delicious.
I spent 10 years in Charlotte, North Carolina working in various restaurants. At one place the sweet tea was 25% sugar! It wasn’t that far off at the other places I worked either. It’s delicious, but I just couldn’t keep drinking it. It felt like what you would order if you wanted diabetes RIGHT NOW!
You can always get 1/2 and 1/2 tea (half sweet / half unsweet).. But for REAL Southerners it's nearly SYRUP before it's considered Southern Sweet Tea..
Southern sweet tea is sweetened to your preference. In my family, my grandmother made it so sweet that we used to joke that it was a "diabetic coma in a glass." For one gallon of tea, she would put in 2 cups of regular white sugar, 1/2 cup of powdered sugar, and a pinch of baking soda (stops it from going bitter when it sits too long). The rush was epic.
Baking soda? *gets out a pen and takes notes*
Oh yea. I'm southern, but my version of "sweet tea" does not meet the traditional southern standard 😂. I use like half the sugar and a bunch of lemon
In some parts of the American South, restaurants only offer sweet tea. I other regions, you can get sweet or unsweetened. Also, if you’ve ever experienced and American summer, you’ll understand why ice goes in tea. 😂
We have brown gravy too. Sausage gravy is just a different type of gravy. And, yes, we put a lot of sugar in our sweet tea. Biscuits and gravy and sweet tea are southern America staples.
In the U.S. there is also giblet gravy to go with turkey and dressing, red gravy and plain cream gravy (with pepper but not sausage) which is fantastic as creamed peas, creamed potatoes or creamed pearl onions. Grew up on them all. The only gravy worth eating is made from scratch.
my favorite
Southern tea or sweat tea is very sugary. I prefer unsweetened ice tea over anything. One of my favorites. Just add some lemon slices and it’s my summer drink.
Same. I prefer unsweetened iced tea with lemon and hot tea with sugar.
Same, growing up my mom always drank unsweetened ice tea, my dad always drank sweetened with lemon. On hot days when I didn't have anything to drink, I would steal sips from my moms glass, sometimes I accidentally picked up my dads glass. ughhhhh.
I can't wait for this. And we have brown gravy, too. We have all kinds of different gravies. :) Yes, they made it right, and it's SO good. It's sausage. It's fantastic.
The consistency is good for THIS kind of gravy we also have the thin brown gravy we use that for more like mashed potatoes or roasts etc. like you said this is a pork sausage gravy and usually you’d see a tad more meat in it here
Gravy is easy to make I prefer using leftover bacon grease. Quarter cup of bacon grease heated in pan stir in flour about alf a cup salt pepper to taste cook flour until absorbed in grease stirring constantly add milk and let it thicken then you have gravy do not add sugar.
As a full blooded Southerner from America, it makes me happy to watch this. I laughed the whole time. Now, seeing as Biscuits and Gravy are more of the Southern variety, here in America I do have to say the Gravy should be just a tiny bit thinner. Just a tiny bit. And it's better made from scratch.
The gravy was perfect.
I’m southern. That is simply how we roll in the south. Fried chicken, gravy with a side of jalapeños. If you’ve never tried it, you should. 😋🤤❤️
All I had to do was read your comment to know you're a Texan. As a Cali native I throw jalapeños in mine too
It's called gravy, but it's really a cream sauce. And I know all the southerners are gonna be like "Waaahhhh, yes it is gravy!" But it's not, look up the definition of gravy. Gravy is made from the juices of foods like meat. If it's made with milk and butter then it's a sauce.
Country gravy is based off the grease from the sausage that is fired.
Dont worry, we have the traditional, saucy gravy too. We love it. It is More of an evening meal thing.
We have brown and red gravy in the U.S., too!!
It's quicker and cheaper to just make it your own!! And always open the biscuits!!!