@@SpottyDuckhomestead make some (bacon and) Caseless pork sausage a half pound or more then add flour (a quarter or half Cup) to it and cook it till you have a pale Rou texture
Has to be sausage gravy and you open the biscuit into two halves and really put more gravy- with plenty of sausage in it(Salt and pepper). Love em my self.
Thanks for commenting. They have similar ingredients but I think proper biscuits must turn out quite different to the ones I made. I'll give them another go and see how they turn out next time!
yes, I enjoy both but they are very different things. I would never use a scone to make a sausage, egg and cheese sandwich. I do like my scone when I have tea and catch up with an old friend, but when I am running late to work give me my biscuit sandwich
I have eaten southern food my entire life. I usually open up my biscuits, then put gravy over them. Sausage mixed with the gravy is definitely the way that I like gravy cooked up. Either use milk or water cooked in the gravy, even though I prefer milk, either way is good. As far as biscuits, another way to eat them is butter melted with a jam, jelly, of a fruit type. Then last, but not least I love a good bacon egg and cheese in the middle of a biscuit. If you want to go simple for taste, just try a little bit of honey in the middle of it. Remember to melt a little butter over the top as soon as they get out of the oven, preferably with a cooking type brush. My favorite name brand is Jimmy Dean sausage and the flavor of it that I like most is sage. It comes in a 1 pound tube package. Yummy! 😋
Yes, I have had both Scones and Biscuits. Biscuits are very different in texture. They should never feel dry in your mouth at all. Buttermilk makes the best biscuits. 💕. They are sometimes even brushed with bacon grease or sausage grease for even more flavor. Tender, light and moist with crispy edges are nice. We will often bake them in a cast iron skillet. I love that you are trying them! Many Americans have never even had an authentic southern hand made biscuit.
GREAT analogy. When I make bangers and mash I use real potatoes and brats. I can't imagine using crap ingredients and thinking it was going to be OK. They do seem like a fun family though.
@@jstringfellow1961 I'm an American, and I've been eating bangers n mash my whole life and didn't know it was called that. I'm mostly Irish and Norwegian though, so sausages, potatoes, and beer are a part of any proper meal lol.
Growing up here in Appalachia, the gravy is made with country sausage, and the biscuits ( bread) opened up, it is breakfast, add scrambled or easy over fried eggs. All smothered in sausage gravy heavy with black pepper. Lots of gravy.
I'm from Oregon and still know that black pepper is key. The spice aspect from the pepper and from the sausage plays off the somewhat bland creaminess of the milk-based gravy, and the biscuits need to be big and fluffy and open-faced to absorb all the goodness.
@@SpottyDuckhomestead You did great on the biscuits, though. That perfect golden brown is excellent. Might try adding more butter to the biscuits, too. I know it's not healthy, but that's sort of the point, as it's supposed to be a comfort food. I definitely don't recommend eating like a U.S. southerner too often if you care about your arteries. Once in awhile's worth it, though.
Yeah, I was looking for the sausage and the pepper. My mama always put a good amount of black pepper in her gravy. We would tear the biscuits into bite-sized pieces (which is not fun fresh out of the oven since your fingers get burned), then pour a ladle of gravy over them. I would only trust people from NC (my state), SC, GA, AL, TN, and the mountains of VA to do this (maybe the middle of the Southern part of VA, but not coastal or northern VA). Possibly parts of MS. Maybe LA could be interesting since they could add a little Cajun spice. Other than that? I don't know if I would trust your biscuits and gravy game. You would have to learn how to do it from a Southerner. It's like how if you're from NYC, you probably don't trust anyone else with making bagels. Take no offense, friends. It's just...it's part of our food culture here in the Southeast.
@@healingandgrowth-infp4677 Sorry, it isn't "cake" , it's bread. It most certainly is NOT "gross". Made correctly, Sausage gravy and biscuits are a delightful treat.
You really want to serve that the right way! Split the biscuit in half, put a pat of butter on each half, and then cover each half with very warm sausage gravy. Believe me you'll want these for breakfast often! You're right though, the more sausage bits in the gravy, the better. And, oh yeah, make sure the gravy has plenty of ground pepper in it and a touch of salt.
The idea of biscuits with gravy came with the early settlers to America, from (wait for it) England! Though biscuits are not as common as they used to be, with many Europeans just using rolls or plain bread, with their gravy and sausages.
When you say "we pour gravy over (yorkshire) pudding" we Americans would have the same reaction. Pudding to us is specifically only a thick custard- like snack item, we don't use "pudding" for anything else. So pouring gravy (brown or white or whatever) over that just sounds insane!
No it isn't Yorkshire pudding Is a batter pastry like what is in pies which is meant to be filled with gravy meat n veggies This is cake n gravy You dont mix cake and gravy or meat It's either a dessert or its a meal it's not both It's gross Since you yanks eat cake as a sandwhich aka sugary bread that's fluffy basically a cake n fill it with meat fillings it's not gross to you grew up with it But cake n meat don't go together
Yanks arguing with British about English words and terminologies and names is like kids aguing with their parents English and England names words etc existed before America existed or was invented Yanks changed English words names meanings etc
@@healingandgrowth-infp4677 That's Mallomon's whole point. The American usage of the term 'pudding' has narrowed over time to a VERY specific dessert item. The British usage has remained broad, and encompasses items that may be sweet or savory. Mallomon wasn't claiming that Yorkshire Pudding was a custard-like sweet dish, they were clarifying that BECAUSE Americans only think of the term 'pudding' as referring to a sweet dessert, the idea of a savory batter pastry like Yorkshire Pudding and gravy doesn't click in the American mind until we actually find out what Yorkshire pudding IS and how it's distinct from what we're accustomed to. Southern-style Biscuits aren't cake either. They generally contain no sugar or egg, and most aim for buttermilk as the liquid element of the dough. The goal is typically for a baked good whose defining qualities are a flaky exterior, and moist, buttery layers in the interior. It's CLOSER to a scone, but scones generally lack the layered structure that defines a southern biscuit. Because it's essentially a savory application, it pairs well with a white sausage gravy that's been salted and peppered to taste. In point of fact, sugar isn't added to any portion of the dish unless one is REALLY going off the map. Language evolves with use. You're fooling yourself if you think that Brits are using the English language exactly the same way TODAY that it was used two or three centuries ago. Divergent use across regions is pretty commonplace linguistically, and just because one region went in one direction with a word while another find their own niche for it doesn't make EITHER group more correct than the other.
@@caffeinedelusions Don’t bother responding to @healingandgrowth-infp4677 -you are arguing with a cat. So long as she insists that American biscuits are cake there is nothing intelligent or informed to be expected. This person is the epitome of British parochialism, sounding every bit like the type who still boasts about the Raj, pronounces it “Injah” and can’t admit that the sun has in fact set on the you-know-what. People like @healingandgrowth-infp4677 are at the root of every British stereotype and most Benny Hill gags.
How my southern grandma made the gravy for B&G, spicy Jimmy deans pork breakfast sausage bulk, no casings if you don't have spicy sausage add some crushed red pepper flakes. (American breakfast sausage has sage in it btw) Brown sausage in cast iron skillet, after browned leave fat and add a few tablespoons flour, cook flour with meat, stirring until light golden, add whole milk, whisk until bubbling, low heat and continue whisking until thickened. Add black pepper and salt if needed. That's it's serve over split biscuits with extra black pepper.
If you can see the biscuits you do not have enough gravy. If you ever come to America you can get them at a number of restaurants, including fast food places like Dairy Queen. If you get them there you will see that the gravy does indeed have chunks of sausages in them and the biscuits are completely covered.
If she thinks the biscuit is just a scone....its not a proper biscuit...completely different critters!! A biscuit is light and fluffy inside, while a scone is usually a denser, bread thingy...LoL!! In America, we would call a scone a "bad" biscuit!! LoL!!
Our biscuits are soft, buttery layers and the gravy is thick with ground pork that's seasoned with thyme and red pepper flakes with salt and cracked black peppercorn to taste. My mother always made scrambled eggs and fresh cut tomatoes with Tabasco sauce to mix in ❤
Gravy is any sauce that uses fat drippings from cooking meat to make a sauce. Sausage gravy is essentially a béchamel sauce that utilizes the fat from breakfast sausage as the drippings to creat a béchamel sauce. It’s also possible and really delicious to make a gravy with what you’d call streaky bacon.
I was trying to find the old BBC kids show where they tried 'biscuits and gravy' - poor kids dipped chocolate cookies in that loose beef gravy you use. I couldn't stop laughing.
I'm an American living in the UK (6 years now). American breakfast sausage is impossible to find, except maybe the egg McMuffin at McDonald's. I have to make it myself from scratch. She didn't show the recipe or how she made them. But hey, they may like it better with British sausages, but it ain't the same. And she definitely did not use enough gravy, I mean WAY too little. Shoot, I put more butter than that on a biscuit! She needs to talk to someone from a deep South US state! Now that she knows how to make the gravy she needs to make a chicken fried steak!
Americans have many kinds of gravy from German to French sauces to British beef brown gravy to light brown turkey gravy to white sausage gravy. There is also pork gravy and some people do a seafood gravy too. I had a white seafood gravy once with tiny bits of shrimp, scallops, and fish flakes in an alfredo type base. Heavenly!
I'm afraid that you might have made wallpaper paste. You begin with at least 1 to 1 1/2-pound minced pork sausage cooked three quarters through then mix in the white gravy, pepper it heavily and finish cooking the sausage being careful not to burn the gravy. Serve over the hot open face biscuit or scone and eat. Add a couple of eggs and you have a start on breakfast.
Actually put ground sausage in the gravy & make a roux using flour & sausage/bacon drippings before adding the milk & meat. Of course season with salt & pepper as well.
I am from Alabama and was engaged to a woman in Glasgow. I had to make my own sausage as the closest I could find there was Lorne sausage.....and yes it has to be loaded with meat....and I am aware you guys only have brown gravy so I jokingly called it scones & sausage sauce.
The proper reaction would be...That's bloody delicious :D You definately need a Southern Yank to make you a real Biscuit and gravy breakfast. But a great shout out for trying :D
I couldn’t agree with you more, I was in Australia for three weeks, loved Australia. But they have some strange breakfast ideas, their sausage is not our breakfast sausage, the hotel that I was at for the breakfast buffet, they had spaghetti for breakfast they also had beans, so yes they need Paula Deen to make them some biscuits and gravy
Now I’m craving biscuits ! 🥰🥰🥰 FYI American brown gravy is luscious and poured over Sunday Roast and creamy mashed potatoes. Left overs on Monday open face roast beef and gravy sandwiches!
Pistachios fried in bacon grease just until they turn dark brown, then dried on a paper towel to get off excess grease, then cooled over night in the refrigerator. That is an awesome snack.
America has a Brand called Fig Newtons which are like your fig rolls. I love them. They have fruit in them so they must be healthy. The gravy should have tons of sausage in it. You split the biscuit, and smother it with sausage gravy. When I return to America I go to a little place called Suki's Country Kitchen in the Bay Area. I get the Suki full breakfast. It comes with 2 biscuits and gravy, 2 eggs, 2 Bacon, 2 Sausages, and freshly made hashbrowns. It would be kinda like your full monty.
Definitely add generous amounts of sausage and pepper to the gravy. Also we put the gravy on "Chicken Fried Steak", serve with hash browns and tabasco sauce! Oh, and it's called "Country Gravy". Regular gravy is brown. I mean you got Hunter Sauce, Turkey Gravy, Aus Jus, many types of gravy. But the white stuff is Country Gravy. Cheers.
FIG ROLLS !!!!! 🙂 I was raised by Italian American Immigrants who opened a chain of successful bakeries. We have a biscuit called Cuciadatti. A biscuit made from Figs, Dates, English Walnuts, Citrus peels from lemon lime and orange, honey, and ground together in a food mill with a few spices. The mixture is then wrapped in shortbread dough and baked. You'll simply have to look up the recipe for your lad. It's an amazingly easy recipe and is made for the Christmas and Easter holidays. Trust me when I say he will remember you baking these for him until his final days. Any kid who likes figs will LOVE cuciadatti. Pronounced Kooch-a-dot-tea. I have been offered cold hard cash to bake these out of season for people. It's that hard to find a person to make them. It's an "old school" Sicilian recipe that dates to the middle ages and is thought of as "High Art" but has roots in the peasant food of farmers. I buy 3 of each lemon lime and orange. I just save up the peels in a freezer bag over the year and grind what I have into the mix. I couldn't help sharing the recipe idea when I saw that precious lad light up at the thought of a fig loaf biscuit. I've been a pastry Chef my entire working life. We live to bring joy to others through yummy treats.
You should try chicken and dumplings. It’s a stew type dish with chicken and vegetables, and little pieces of bread cooked in the stew, sort of like savory little pudding pieces. It’s extremely hearty and nourishing, and is absolutely lovely after spending a cold day outside.
This was like watching Brits try coffee for the first time. Almost always they drink cheep coffee black, with nothing in it. However, they drink their tea with cream/milk and sugar. Make your coffee like you make your tea. Same thing here when you look at the video of the brown gravy going of the meat and veggies, which we love here in America, it is being poured on to cover and run down the food but you don't even put a tablespoon of gravy on the biscuits and you can tell by everyone's expressions it was dry. Biscuits are lighter and flakier than scones. Cream gravy if an art form in itself. The fact that your biscuits were like scones and did not have any meat means there was no love in this dish. I was really hoping that you would give it an honest try like you said at the end of this video but after two years I do not see another video. If this wasn't a video about how we speak and you honestly want to understand what we love about biscuits and gravy please ask us Americans how to make it right. Almost all of us had recipes past down from our parents and we would love to pass them along. By the way I am a bee keeper like you all and butter and honey on a biscuit are heaven sent.
Rachel Cooks With Love is a great channel do a search for BEST SAUSAGE and BACON GRAVY / How to make Biscuits and gravy/ Easy PINCHED biscuits ❤You will love this if you make it.
Your on the right track! You just need more meat and also a LOT more gravy on top. open them up into halves and you should have plenty to sop up with the biscuits. Those biscuits are also amazing with jam and butter, honey and butter, Egg sausage (or bacon) and cheese, and as an alternative for shortcake in strawberry shortcake!
Where did you get your recipe? It has to have sausage in it. It's supposed to have LOTS of sausage, with proper seasoning. It's served open faced over both sides of the biscuit. It came about as a way to fill your belly when you didn't have a lot of money.
If you think gravy has to be brown, you've been missing out! If you make fried chicken or fried pork chops, add a little flour to the pan drippings, mix well, then pour in some milk and stir it while it thickens. The pan drippings will have the flavor from the meat and seasonings, so you just need a little salt and pepper. We call that cream gravy.
The word biscuit originally meant twice baked (as in biscotti) but centuries ago came to mean any baked shortbread or similar non-yeast bread-like item. Over the years various items picked up new names such as scones and cookies. Biscuit remained in use for different specific items in both countries. In Ireland biscuits are very similar to American biscuits and English scones. In Scotland biscuits are shortbread bars. Languages change and diverge in separate countries. Spanish, French, and Italian all descended from Latin but are almost mutually unintelligible. Often times the "wrong" American meaning or pronunciation is actually the original English from before the word changed in the UK. Other times the difference is because both are loan word from different sources. Courgette is from French and Zucchini is from Italian and the original name in England was baby marrow.
@Spotty Duck Homestead You should try a Southern Appalachia supper staple. Pinto beans (seasoned with pork, it's a savory dish) , Cornbread (Two cups of cornmeal to one cup of All purpose flour ), fried potatoes, mustard greens ( more often than not canned) , and American style bacon. (a fresh slice of raw white onion is good to have on hand as well) . The above listed meal is very common in eastern Kentucky and south western West Virginia. It's a meal many a hard working hillbilly has had in their lifetime.
My Momma's from Kentucky, I miss the cornbread and beans she used to make. You just made me very hungry and very sad. Not your fault, I never did learn to cook.
Somehow, a lot has been lost in the translation. I had my mother teach me how to make gravy, the first step was to fry the flour in bacon/ sausage grease. And if you don’t fry it, it comes out as a tasteless messy paste. So fry the flour until it is brown. (Generally, bacon and sausage grease is poured into an old can, and kept in the refrigerator until needed. If it’s left on the stove top, it will go rancid.) And the second step is to slowly stir in milk and cook it until it thickens. I don’t think that they made it that way. Making gravy is an art. Anyway, when it is made right, biscuits and gravy is delicious.
Interesting. Make the biscuits with buttermilk, or regular milk with a splash of lemon juice in it. Let that set awhile and use as you would the buttermilk. Did you use self-rising flour or plain flour with baking powder? Lots of hot gravy over biscuits = yum! Crumbled sausage in the gravy is always fine. Use pepper/salt on the gravy.
Punhaus (or scrapple) with eggs for breakfast. Punhaus: Take a pound of pork and boil it until it falls off the bone. After it cools, remove all bone and gristle (but leave the fat) and pull the pork into small pieces. Then add about a pound of yellow cornmeal and sufficient water to cook it into stiff mush. Pack the cooked cornmeal+pork mush into a 9x9 baking pan and let it stiffen in the refrigerator. To prepare: Cut into slices about 1/4 inch thick and pan fry in lard or oil until golden brown on both sides. Serve while warm with eggs cooked as you like them. Best with runny yolk eggs so the liquid yolk can mix with the punhaus. Salt and pepper liberally.
To eat a biscuit alone, split open, add butter, or jam, no cream. Gravy requires 1/4 pound ground sausage per person, minimum, you pour off 75% of sausage fat grease, then add salt, pepper, optional minced onions and or garlic, add 1/4 cup milk @1/3rd liter, add flour, mix, keep adding milk and flour while Simmering till desired consistency, slides, not runs from ladle.. pour over hot fresh from oven U.S. style biscuit split .
Someone forgot to mention that the gravy is made with ground sausage, that's been browned prior to adding the other ingredients. It does vastly change the flavor.
1. Cook a package of ground sausage. 2. Add a 1/3 cup (80ml) flour in the cooked sausage 3. After combining the flour, slowly add milk (let simmer and thicken until adding more milk) to a thick gravy consistency. 4. Split biscuit and cover with gravy. note: I would suggest a buttermilk biscuit (make sure the butter is cold when making biscuit).
You need to halve the biscuits and put sausage in your gravy. This is imperative to making sausage gravy. More gravy as well. I am not sure scones works with biscuits and gravy. You need a good Southern recipe.
I’m 4 years late but I live in the southern part of the us and we use pepper gravy some add sausage to the gravy but we use pepper gravy and we usually don’t make it homemade although you can but my family uses a package from the grocery store.
Fry up some sage sausage and just as it gets brown add sifted flour till it makes a slight paste add milk,a spot of cream on slow heat until consistency of gravy add salt and pepper to taste pour over 1 open faced Biscuit (Scone) top with over easy egg if you like.
We'd typically split them and load up on the gravy. It looks like you had a pretty simple gravy, I prefer my B&G with lots of sausage (and it should be breakfast sausage specifically). An excellent UA-cam video/recipe I found is here: ua-cam.com/video/pFoUmXnkKw8/v-deo.html Good on you for trying something different. Sorry it didn't strike your fancy!
Thanks for watching and commenting. I don't think it was the dish, more the way I made them which was why they didn't go down to well. I'll try the recipe you link to and see what we all think a second time. (or maybe I need to plan a holiday to the US one day to try real ones!)
@@SpottyDuckhomestead If you can get ahold of a soft wheat flour, the biscuits will be much better as well. In the Northern US where I live, it's impossible to find without special ordering, but in the South where Bs&G came from, they have a particular brand they prefer called White Lily that makes for fantastic biscuits. But yes, if you hop across the pond for a visit, make sure to try the real thing! Cheers!
The biscuit is sliced in half lengthwise, and the gravy is spooned over the inner halves of the opened biscuit. Your gravy appeared off as well, but I don't know how you made it.
One you you brown a pound of ground pork sausage , then add flour and cook it till it's absorbed and cooks a bit. Then you add the flour to the meat after removing some of the fat. Then add about 2- or2 1/2 cups mild and cook till thickened and stir constantly and serve piping hot and open up the biscuits biscuits, preferably home made, and drown it in gravy. So good!!!!
There are biscuits with sausage/cream gravy for breakfast, but you really need to try chicken with chicken gravy over the biscuits, EVERYONE will love it!!
We always split the biscuit in half , butter both halves then slather with gravy. Gravy should have a spicy breakfast sausage crumbled up in it . Biscuits are also eaten buttered then jelly.
Our most popular "fig roll" (first time I heard that term) is Nabisco Fig Newton’s. We have various types of "gravy" for different foods and occasions. And yes, you need a lot of gravy (don't make it very thick or very watery) on the warm, fluffy biscuit.
Hello. Im from southeast Missouri. I was raised eating wild game, fish and fruits and vegetables from our garden and trees. Biscuits are delicious with real butter and a good jam like blackberry or gooseberry! Theyre are also many different kunds of gravy here like beef gravy from a pot roast, milk or cream gravy for fried chicken, tomato gravy and even bacon gravy. There are many American cooking websites for southern style cooking, Midwest recipes, Texas barbeque and even soul food! Maybe buy a couple cookbooks!! Hope this helps!!❤❤❤❤❤❤
Split the scones and generously butter. Make the gravy with bacon drippings (English bacon will work - in the US we prefer streaky bacon). Add a little butter to the gravy just before serving. The gravy can be made with the drippings from a good sausage. But I prefer bacon. Top with scrambled eggs for a West Texas country version of eggs Benedict.
From my many friends from Britain in South Africa The difference between a scone and American biscuit is an egg. The American version does not use the egg.
Here's the thing. What we call sausage gravy. Is cream gravy, ( oil or fat two or three tablespoons worth, then flour mixed in. Just enough to soak up " most" of the hot fat, and cooked for a minute or two depending on how hot your stovetop is. Then either with a fork or metal whisk slowly blend in some cold milk. You can use whole milk, the best, low-fat milk, not as good, or even canned evaporated milk which is good too. Keep slowly mixing as it cooks. Once it reaches a bubbling boil. Reduce the heat and continue stirring until it's thick enough to coat the fork or a spoon well. Then remove from the heat and salt and pepper, usually lots of black pepper, and even a little cyane pepper if you enjoy a little heat. It😂 will continue to thicken once off the heat. If it's too thick. Don't worry. Just add a little more milk or even water until it's just how you like it. What we call breakfast sausage is probably what you would call Pork mince. Ours is seasoned with quite a bit of rubbed sage, salt, black pepper, red pepper flakes until it's just at the spice level you enjoy. You can cook this before you make the gravy and use the resulting fat for your cream gravy then just add the sausage into the gravy once it's off the heat. Pour over biscuits, usually pulled into two halves on the plate. I myself can eat two biscuits, four halves per serving. But when my daughter was still young I'd just half one biscuits and cover it with the sausage gravy and that was plenty for her. Just be sure not to over salt your gravy because the pork is usually a bit salty on it's own. But definitely lots of black pepper. You should easily be able to see the black pepper in the gravy. And don't forgo the rubbed sage in the Pork mince. That's a very iconic flavor in biscuits and sausage gravy. Although it's perfectly common not to use the sausage at all. But it's quite bland that way for some folks.
And another thing with the gravy. Use as much black pepper as your comfortable with using, it really enhances it, along with sausage in the gravy, and much more gravy, we eat them with a fork, completely covered and a little extra on the gravy.
Some people use Garlic in their gravy, but personally in my opinion the best gravy is real simple to make, with just sausage, salt, pepper and milk thickened with flour. I do like to keep bacon grease on hand to mix with the flour. The thing is I'm not sure if you can find American Sausage (ground sausage, not links) or Hickory smoked Bacon where you live.
I hope you try this again. Suggestions: buttermilk biscuits in a can, pork sausage seasoned with sage, split the biscuit in half, add at least 1/4 cup of gravy per one biscuit. Variation: add some dried minced onion to add flavor.
A few things I noticed: (1) Your sausage gravy didn't look right - it should have lots of pieces of sausage visible in the gravy, and I didn't see any. (2) You needed to split the biscuit and put lots of gravy on both pieces. IMO, if you can still see the biscuit, you didn't put enough gravy on it. (3) The key is the gravy - I have tried canned gravy because it takes a while to make the home-made gravy but have not found a brand that was edible.
I like to open mine, slather it in butter and top with pepper gravy. It’s hard to teach someone how to make gravy from scratch without showing them so Pioneer Pepper Gravy is a great substitute and you can add your own, crumbled sausage. Proper southern biscuits are made with flour, buttermilk, shortening and baking powder and a dash of salt. When not eaten with gravy, we put jelly on them or have sausage and biscuit. For me, no matter what I put on it, it has to have butter. Someday, if you haven’t already, you will need to try Chicken Fried Steak.
Yes, definitely split the biscuit. Also, the gravy needs to be MEATY, with lots of sausage, and with ample salt and pepper. MORE gravy on the split biscuit. It really is delicious.
Biscuits and Sausage Gravy You should try using bacon grease, breakfast sausage and the grease too. (I like to use Evaporated milk) 1 breakfast sausage 2 bacon grease 3 Flower 4 milk or (evaporated milk) 5 Course ground Pepper 6. Salt to taste after plated!!! Sawmill gravy Or Southern Country gravy
I am a little late to the party but I'm here and will try helping in this matter. Ok. The scone, we call biscuits first are served piping hot out of the oven straight to the kitchen table. They are sliced open and the inside is ladled with a creamy, white country gravy. To begin the gravy is made from a bacon grease, plus one or two tblsp. of butter, and flour roux. The gravy can can be made with either buttermilk, half and half (half cream and half milk) plus a tblsp. or two of water, however much is needed making that perfect creaminess. Then, salt to taste. The flavor enhances as you season your fare, and use your choice of pepper. Commonly black pepper is used, I cannot eat black pepper so I use Cayenne. Sprinkle lightly to taste slightly flavorful or more for that spicy kick. The gravy should never be thick or lumpy and should be strained if it gets lumps during the transition from rue to sauce. The roux should be a hot sizzling paste. And when enough cream is poured in at a half-pour motion, (not slow you don't want it to burn, pouring in too much liquid too fast you'll cool down your pan and get lumps. Moderately slow, haha. The gravy will thicken as it begins to boil. And once creamy (as a soup on a cold day can be called) it is placed in a gravy boat, or kitchen bowl with large spoon. Every weekend raising my children come Saturday morning, we have an informal, sit down breakfast. The biscuits, and gravy are served hot from the hearth alongside sausages, bacon, and scrambled eggs. Orange or some other citrus juice and coffee or tea. I hope in some small way this helps understand the tradition.
its and scone have one thing in common, they are a bread. Biscuits are soft and fluffy on the inside....scones are much more dense. Biscuits are made with butter.... you serve them hot from the4 oven and are also good drizzled with buitter and honey.
Don't encourage that equivalency, as scones are distinct from a biscuit in enough ways. They just get confused by the unwillingness to accept they are not the masters of language alone. I've had a biscuit and a scone. Scones are what they are and biscuits are the tummy warming variable delight they are.
My favorite version is my own making. Get 1 or 2 packs of ground up pork sausage. My family prefers the maple flavored breakfast variety. After browned add 1/2 a cup to a cup of flour. Stir flour inside sausage until the lumps are gone. Then slowly add milk and stir. Repeat process a few times. You want your gravy to be kind of thick but still able to drip. It's hard if you've never seen it. Cook some southern style butter rolls. Split in half or pull apart with a fork. SMOTHER the biscuits with the gravy. Add salt and pepper to taste.
Just figured out that what you guys call “fig rolls” look a lot like a granola bar in the US that we eat for breakfast from Kelloggs, in which there is usually strawberry jelly (jam) in the middle. There are fig rolls through nabisco here too though. A really good southern biscuit are jelly and butter biscuits (biscuits with jam in the middle. NOT the jelly as in jello/ pudding jelly! We call our jam over here both jelly and jam, and jelly treats are just jello! Just so you don’t get weirder out when someone says they are making a Peanut butter and jelly sandwich, LOL). Make buttered biscuits, then spread butter and jam in the middle. If you like the butter melted, throw the butter in the middle of the biscuit and heat the biscuit up in an oven, or microwave the butter and pour it on top of the biscuit. If you like to be really creative, pour some honey on the top. It’s really good that way!
to make a proper southern US sausage gravy, you first fry sausage cakes in a pan, then deglaze it with heavy cream , to thicken use a rue of flour and butter. crumble the fried sausage into the thickened gravy. use all purpose flour about 3 cups, half cup of either butter or shortening mix in roughly 2 cup of whole buttermilk. mix ingredients until it begins to firm up. roll out on the counter to roughly half a inch thick, dust the top with flour to keep the cutter from sticking, bake at 350 degrees farenheight until brown, base cooked biscuits with butter on the top.
And we have all kinds of gravy! Your talking beef gravy, which we use . There is also chicken gravy, mushroom gravy and sausage gravy which are cream based ( think that great WWII export “ creamed chipped beef on toast ) there are also ham gravy - Red Eye Gravy made with coffee and Meatloaf or stuffed pepper or cabbage roll gravy which are tomato based. One of the benefits of being a nation of immigrants!
Sausage gravy (which is call white gravy to mark the difference between it and the gravy you are use to which we often call Brown gravy and we have it with thanksgiving and Christmas meals along with many other non-holiday meals) should have lots of ground breakfast sausage in it. And also some salt and lots of black pepper. Biscuits are a lot like scones but are fluffier and more bread like and are on the buttery side in taste (even before you add the butter to them during serving). It (B&G) is normally served with the biscuits split in two horizontally (normally by hand or with a fork) and then smothered in gravy and served with eggs and hash browns and/or grits and sausages (and maybe some bacon) and toast. This gravy is also used for chicken fried steak (normally mostly skirt steak baddered and deep fried like fried chicken thus the name) and it is the served smothered in white sausage gravy. Again often with eggs, sausage and hash browns or a number of other meat and savoury cabs. It is also used for a dish call "SOS" or slop/sh*t on a shingle. Which is just white gravy smothered on normal sandwich bread (very common among the poor) maybe with some mashedpotatos or some other side dish.
SOS is made with hamburger....fry it up and crumble..add the flour, lots of pepper and salt, milk, let it simmer until thickened (its takes a miniuet of cooking just to get rid of the taste of flour....over biscuits its hearty and really good. I love SOS.
Add cooked sausage (american breakfast sausage made with lots of the herb Sage in it) to the gravy. You'll know when you've applied enough gravy when the biscuits have almost become an aftert thought on your plate.
The proportion of gravy to biscuit should be at least 4 parts gravy to one part biscuit. Split the biscuit before you add the gravy. And there should be LOTS of crumbled cooked bulk breakfast sausage in the creamy gravy. What I mean by breakfast sausage is the type flavored with sage and onion and black pepper.
Southern biscuits are much larger, preferably with buttermilk (proper sour buttermilk, not the leftovers from making butter) and topped with butter, as well as butter typically put inside. Gravy is typically made with sausage or bacon, I personally prefer bacon, but I understand that English bacon is not the same as American bacon. We are actually beginning to get UK bacon here. I need to do a video on a typical Appalachian style breakfast. Food can be regional in certain parts of the US. It also came about in simple ways because of our history of poverty and making do after life altering wars. I was previously engaged to a man from Inverness Scotland and he tried biscuits and gravy. He was also not a fan. He brought me a Clootie dumpling, which I loved. Fortunately, I did remember that pudding in the UK is different from pudding in the US because I did have some family members that made traditional "figgy" pudding. Some traditional foods did carry over in some families that cared to preserve them. But, as it is, American's are mixed up mutts.
Biscuits should be fluffy and moist , split, then covered in gravy, that contains more meat. I lightly brown turkey breakfast sausage, a tablespoon of butter, pork bouillon, pepper, a pinch of cayenne, a teaspoon of natural sugar, If your turkey breakfast sausage doesn't have much sage flavor to it, you can put in a bit more sage - poultry seasoning can serve that purpose, a bit of corn starch to thicken and milk.
I know this is a year later, but fear, gravy is not icing on a biscuit. Cut it in half and pour the gravy over them like you were pouring your Brown sauce over meat and veg.
Gotta use Maple sausage first and then when that's cooked drain or not, and you put flour and milk to make the gravy! And Always use Pillsbury flaky biscuits! Then pour it on the biscuits and you'll be in heaven! This is my own recipe. I'm from the South! Naples Florida USA! Please try it and you'll Never be disappointed!
Split the biscuits in half before putting on the gravy. The gravy should have chunks of sausage in ten. We use a soft white flour to make the biscuits. To be fair, to really be good at making these, it takes a lot of practice. Grandmas are the ones who make them best.
We have brown gravy for dinners like poatoes and brisket or Thanksgiving dinner BUT we also have white cream gravy (sawmill gravy) that we eat on other foods such as biscuits and white SAUSAGE gravy. The young man had already made up his mind that he wasn't going to like it.
I have so many food allergies ...mom was always "try it, then you can say no.Ok, suggestionj ...warm, soft American biscuits with: eitheer jam, butter, or honey. Sometimes the biscuits are split BEFORE putting the white gravyy on them. I am a Nor'Easterner living in Louisiana, and I can tell you, there are some things that took time. Grits instead of oatmeal, for example. Oh! Whenever you m"schnitzel" a steak, the South puts a very tasty white gavy over it!!!
Hey, if you can pick it up with your hand you definitely don't have enough gravy.
LOL. I'll have to try make it again and research the gravy recipe better! Any recommendations as to the best way to make gravy?
@@SpottyDuckhomestead try looking at my post !
@@SpottyDuckhomestead I know its a year late but a good way to describe our gravy would be a roux or béchamel sauce but with sausage meat mixed in.
@@SpottyDuckhomestead make some (bacon and) Caseless pork sausage a half pound or more then add flour (a quarter or half Cup) to it and cook it till you have a pale Rou texture
@@SpottyDuckhomestead I left you a couple of links to a couple of my favorite recipes and gave you the recipe for my gravy 😃
Has to be sausage gravy and you open the biscuit into two halves and really put more gravy- with plenty of sausage in it(Salt and pepper).
Love em my self.
Yep that’s the correct way
☝️👍 lots of pepper and gotta cook out that flour taste too
And butter!
This is correct
Bacon gravy is darned good! As any Southerner knows. Ya go with the fat ya got!
American style biscuits are much larger and fluffier, usually with a mild taste of butter. If you used an plain scone, its not quite the same thing.
Southern biscuits are not the same as scones.
Thanks for commenting. They have similar ingredients but I think proper biscuits must turn out quite different to the ones I made. I'll give them another go and see how they turn out next time!
yes, I enjoy both but they are very different things. I would never use a scone to make a sausage, egg and cheese sandwich. I do like my scone when I have tea and catch up with an old friend, but when I am running late to work give me my biscuit sandwich
I have eaten southern food my entire life. I usually open up my biscuits, then put gravy over them. Sausage mixed with the gravy is definitely the way that I like gravy cooked up. Either use milk or water cooked in the gravy, even though I prefer milk, either way is good. As far as biscuits, another way to eat them is butter melted with a jam, jelly, of a fruit type. Then last, but not least I love a good bacon egg and cheese in the middle of a biscuit. If you want to go simple for taste, just try a little bit of honey in the middle of it. Remember to melt a little butter over the top as soon as they get out of the oven, preferably with a cooking type brush. My favorite name brand is Jimmy Dean sausage and the flavor of it that I like most is sage. It comes in a 1 pound tube package. Yummy! 😋
Biscuits are not scones they are made with buttermilk and no eggs
Yes, I have had both Scones and Biscuits. Biscuits are very different in texture. They should never feel dry in your mouth at all. Buttermilk makes the best biscuits. 💕. They are sometimes even brushed with bacon grease or sausage grease for even more flavor. Tender, light and moist with crispy edges are nice. We will often bake them in a cast iron skillet.
I love that you are trying them!
Many Americans have never even had an authentic southern hand made biscuit.
Now imagine if an American tried to make bangers and mash with hot dogs and watery powdered mashed potatoes.
GREAT analogy. When I make bangers and mash I use real potatoes and brats. I can't imagine using crap ingredients and thinking it was going to be OK. They do seem like a fun family though.
@@jstringfellow1961 I'm an American, and I've been eating bangers n mash my whole life and didn't know it was called that. I'm mostly Irish and Norwegian though, so sausages, potatoes, and beer are a part of any proper meal lol.
Growing up here in Appalachia, the gravy is made with country sausage, and the biscuits ( bread) opened up, it is breakfast, add scrambled or easy over fried eggs.
All smothered in sausage gravy heavy with black pepper. Lots of gravy.
Also from the Appalachian area and I approve this message!
yes and dont forget the hashbrowns✌️
I'm from Oregon and still know that black pepper is key. The spice aspect from the pepper and from the sausage plays off the somewhat bland creaminess of the milk-based gravy, and the biscuits need to be big and fluffy and open-faced to absorb all the goodness.
I'm from Texas. I'm sorry, but what you have there is not proper biscuits and gravy.
Needs to add alot more sausage and put more gravy on the biscuits with sprinkle of black pepper. Fabulous
Thanks for commenting. More pepper and more sausage must have been my two big mistakes, I think. I'll add more next time!
@@SpottyDuckhomestead
You did great on the biscuits, though. That perfect golden brown is excellent. Might try adding more butter to the biscuits, too. I know it's not healthy, but that's sort of the point, as it's supposed to be a comfort food. I definitely don't recommend eating like a U.S. southerner too often if you care about your arteries. Once in awhile's worth it, though.
Yeah, I was looking for the sausage and the pepper. My mama always put a good amount of black pepper in her gravy. We would tear the biscuits into bite-sized pieces (which is not fun fresh out of the oven since your fingers get burned), then pour a ladle of gravy over them.
I would only trust people from NC (my state), SC, GA, AL, TN, and the mountains of VA to do this (maybe the middle of the Southern part of VA, but not coastal or northern VA). Possibly parts of MS. Maybe LA could be interesting since they could add a little Cajun spice. Other than that? I don't know if I would trust your biscuits and gravy game. You would have to learn how to do it from a Southerner. It's like how if you're from NYC, you probably don't trust anyone else with making bagels. Take no offense, friends. It's just...it's part of our food culture here in the Southeast.
And use some bacon grease.
Its not a biscuit though it's a cake
Yanks are so thick stupid n uneducated
This was like me eating a crap fish stick and some Lays crisps and saying, "eh, I'm not really sold on British fish and chips."
Exactly
It doesn't matter how she made it
You don't put cake and meat together period it gross either way
@@healingandgrowth-infp4677our biscuits are not cake. The gravy is made with sausage. Sorry but I don't think she made either one correctly.
@@healingandgrowth-infp4677 Sorry, it isn't "cake" , it's bread. It most certainly is NOT "gross". Made correctly, Sausage gravy and biscuits are a delightful treat.
You really want to serve that the right way! Split the biscuit in half, put a pat of butter on each half, and then cover each half with very warm sausage gravy. Believe me you'll want these for breakfast often! You're right though, the more sausage bits in the gravy, the better. And, oh yeah, make sure the gravy has plenty of ground pepper in it and a touch of salt.
Personally, too much sausage can bury the taste of the gravy. you need at least equal parts.
The idea of biscuits with gravy came with the early settlers to America, from (wait for it) England! Though biscuits are not as common as they used to be, with many Europeans just using rolls or plain bread, with their gravy and sausages.
Check out "Cowboy Kent Rollins" video on UA-cam about biscuits and gravy, then you'll get it.
When you say "we pour gravy over (yorkshire) pudding" we Americans would have the same reaction. Pudding to us is specifically only a thick custard- like snack item, we don't use "pudding" for anything else. So pouring gravy (brown or white or whatever) over that just sounds insane!
No it isn't Yorkshire pudding Is a batter pastry like what is in pies which is meant to be filled with gravy meat n veggies
This is cake n gravy
You dont mix cake and gravy or meat
It's either a dessert or its a meal it's not both
It's gross
Since you yanks eat cake as a sandwhich aka sugary bread that's fluffy basically a cake n fill it with meat fillings it's not gross to you grew up with it
But cake n meat don't go together
And pudding is a pudding you yanks are the backward ones
English existed before America existed
You dont even know what english mezns
Yanks arguing with British about English words and terminologies and names is like kids aguing with their parents
English and England names words etc existed before America existed or was invented
Yanks changed English words names meanings etc
@@healingandgrowth-infp4677 That's Mallomon's whole point. The American usage of the term 'pudding' has narrowed over time to a VERY specific dessert item. The British usage has remained broad, and encompasses items that may be sweet or savory. Mallomon wasn't claiming that Yorkshire Pudding was a custard-like sweet dish, they were clarifying that BECAUSE Americans only think of the term 'pudding' as referring to a sweet dessert, the idea of a savory batter pastry like Yorkshire Pudding and gravy doesn't click in the American mind until we actually find out what Yorkshire pudding IS and how it's distinct from what we're accustomed to.
Southern-style Biscuits aren't cake either. They generally contain no sugar or egg, and most aim for buttermilk as the liquid element of the dough. The goal is typically for a baked good whose defining qualities are a flaky exterior, and moist, buttery layers in the interior. It's CLOSER to a scone, but scones generally lack the layered structure that defines a southern biscuit. Because it's essentially a savory application, it pairs well with a white sausage gravy that's been salted and peppered to taste. In point of fact, sugar isn't added to any portion of the dish unless one is REALLY going off the map.
Language evolves with use. You're fooling yourself if you think that Brits are using the English language exactly the same way TODAY that it was used two or three centuries ago. Divergent use across regions is pretty commonplace linguistically, and just because one region went in one direction with a word while another find their own niche for it doesn't make EITHER group more correct than the other.
@@caffeinedelusions Don’t bother responding to @healingandgrowth-infp4677 -you are arguing with a cat. So long as she insists that American biscuits are cake there is nothing intelligent or informed to be expected. This person is the epitome of British parochialism, sounding every bit like the type who still boasts about the Raj, pronounces it “Injah” and can’t admit that the sun has in fact set on the you-know-what. People like @healingandgrowth-infp4677 are at the root of every British stereotype and most Benny Hill gags.
How my southern grandma made the gravy for B&G, spicy Jimmy deans pork breakfast sausage bulk, no casings if you don't have spicy sausage add some crushed red pepper flakes. (American breakfast sausage has sage in it btw) Brown sausage in cast iron skillet, after browned leave fat and add a few tablespoons flour, cook flour with meat, stirring until light golden, add whole milk, whisk until bubbling, low heat and continue whisking until thickened. Add black pepper and salt if needed. That's it's serve over split biscuits with extra black pepper.
If you can see the biscuits you do not have enough gravy. If you ever come to America you can get them at a number of restaurants, including fast food places like Dairy Queen. If you get them there you will see that the gravy does indeed have chunks of sausages in them and the biscuits are completely covered.
If she thinks the biscuit is just a scone....its not a proper biscuit...completely different critters!! A biscuit is light and fluffy inside, while a scone is usually a denser, bread thingy...LoL!!
In America, we would call a scone a "bad" biscuit!! LoL!!
supposed to have ground sausage in it gives it more flavor and texture
Our biscuits are soft, buttery layers and the gravy is thick with ground pork that's seasoned with thyme and red pepper flakes with salt and cracked black peppercorn to taste. My mother always made scrambled eggs and fresh cut tomatoes with Tabasco sauce to mix in ❤
Gravy is any sauce that uses fat drippings from cooking meat to make a sauce. Sausage gravy is essentially a béchamel sauce that utilizes the fat from breakfast sausage as the drippings to creat a béchamel sauce. It’s also possible and really delicious to make a gravy with what you’d call streaky bacon.
This is awesome 💖 Here in Arkansas, we open the biscuits up and put alot of gravy on top 💖 Sausage gravy is really good 💖 Thank you for trying it 💖
Thanks for watching, do you have a favourite recipe for me to try the next time I make them?
@@SpottyDuckhomestead Gemini Homestead has a really good recipe that I use now 💖 I will go find it and give you link 💖
@@SpottyDuckhomestead ua-cam.com/video/WUGyw7YqK1E/v-deo.html
This is biscuits 💖
Thank you. I'll save those and give them a try this week.
@@SpottyDuckhomestead You are so welcome 💖
I was trying to find the old BBC kids show where they tried 'biscuits and gravy' - poor kids dipped chocolate cookies in that loose beef gravy you use. I couldn't stop laughing.
Nobody in America eats biscuits and gravy like that. Especially in the south. That looked pretty nasty even for us.
I'm an American living in the UK (6 years now). American breakfast sausage is impossible to find, except maybe the egg McMuffin at McDonald's. I have to make it myself from scratch. She didn't show the recipe or how she made them. But hey, they may like it better with British sausages, but it ain't the same. And she definitely did not use enough gravy, I mean WAY too little. Shoot, I put more butter than that on a biscuit! She needs to talk to someone from a deep South US state! Now that she knows how to make the gravy she needs to make a chicken fried steak!
Americans have many kinds of gravy from German to French sauces to British beef brown gravy to light brown turkey gravy to white sausage gravy. There is also pork gravy and some people do a seafood gravy too. I had a white seafood gravy once with tiny bits of shrimp, scallops, and fish flakes in an alfredo type base. Heavenly!
It's always cool to see these types of videos where people test out different foods they aren't used to lol
Thanks for watching. I love trying different foods, there is so much exciting variety in the world :-)
We call what you call biscuits Cookie's and the fig rolls are fig Newtons our biscuits are of a bread dough❤
Usually the bisquits are saturated with gravy, however we usually use gravy with pork sausage. The pork gives the gravy much more flavor.
I'm afraid that you might have made wallpaper paste. You begin with at least 1 to 1 1/2-pound minced pork sausage cooked three quarters through then mix in the white gravy, pepper it heavily and finish cooking the sausage being careful not to burn the gravy. Serve over the hot open face biscuit or scone and eat. Add a couple of eggs and you have a start on breakfast.
Actually put ground sausage in the gravy & make a roux using flour & sausage/bacon drippings before adding the milk & meat. Of course season with salt & pepper as well.
I am from Alabama and was engaged to a woman in Glasgow. I had to make my own sausage as the closest I could find there was Lorne sausage.....and yes it has to be loaded with meat....and I am aware you guys only have brown gravy so I jokingly called it scones & sausage sauce.
The proper reaction would be...That's bloody delicious :D You definately need a Southern Yank to make you a real Biscuit and gravy breakfast. But a great shout out for trying :D
I couldn’t agree with you more, I was in Australia for three weeks, loved Australia.
But they have some strange breakfast ideas, their sausage is not our breakfast sausage, the hotel that I was at for the breakfast buffet, they had spaghetti for breakfast they also had beans, so yes they need Paula Deen to make them some biscuits and gravy
Now I’m craving biscuits ! 🥰🥰🥰
FYI American brown gravy is luscious and poured over Sunday Roast and creamy mashed potatoes. Left overs on Monday open face roast beef and gravy sandwiches!
Pistachios fried in bacon grease just until they turn dark brown, then dried on a paper towel to get off excess grease, then cooled over night in the refrigerator. That is an awesome snack.
America has a Brand called Fig Newtons which are like your fig rolls. I love them. They have fruit in them so they must be healthy. The gravy should have tons of sausage in it. You split the biscuit, and smother it with sausage gravy. When I return to America I go to a little place called Suki's Country Kitchen in the Bay Area. I get the Suki full breakfast. It comes with 2 biscuits and gravy, 2 eggs, 2 Bacon, 2 Sausages, and freshly made hashbrowns. It would be kinda like your full monty.
Definitely add generous amounts of sausage and pepper to the gravy. Also we put the gravy on "Chicken Fried Steak", serve with hash browns and tabasco sauce! Oh, and it's called "Country Gravy". Regular gravy is brown. I mean you got Hunter Sauce, Turkey Gravy, Aus Jus, many types of gravy. But the white stuff is Country Gravy. Cheers.
Thank you so much, I was feeling the need to explain as well.
FIG ROLLS !!!!! 🙂 I was raised by Italian American Immigrants who opened a chain of successful bakeries. We have a biscuit called Cuciadatti. A biscuit made from Figs, Dates, English Walnuts, Citrus peels from lemon lime and orange, honey, and ground together in a food mill with a few spices. The mixture is then wrapped in shortbread dough and baked. You'll simply have to look up the recipe for your lad. It's an amazingly easy recipe and is made for the Christmas and Easter holidays. Trust me when I say he will remember you baking these for him until his final days. Any kid who likes figs will LOVE cuciadatti. Pronounced Kooch-a-dot-tea. I have been offered cold hard cash to bake these out of season for people. It's that hard to find a person to make them. It's an "old school" Sicilian recipe that dates to the middle ages and is thought of as "High Art" but has roots in the peasant food of farmers.
I buy 3 of each lemon lime and orange. I just save up the peels in a freezer bag over the year and grind what I have into the mix.
I couldn't help sharing the recipe idea when I saw that precious lad light up at the thought of a fig loaf biscuit. I've been a pastry Chef my entire working life. We live to bring joy to others through yummy treats.
You should try chicken and dumplings. It’s a stew type dish with chicken and vegetables, and little pieces of bread cooked in the stew, sort of like savory little pudding pieces. It’s extremely hearty and nourishing, and is absolutely lovely after spending a cold day outside.
This was like watching Brits try coffee for the first time. Almost always they drink cheep coffee black, with nothing in it. However, they drink their tea with cream/milk and sugar. Make your coffee like you make your tea. Same thing here when you look at the video of the brown gravy going of the meat and veggies, which we love here in America, it is being poured on to cover and run down the food but you don't even put a tablespoon of gravy on the biscuits and you can tell by everyone's expressions it was dry. Biscuits are lighter and flakier than scones. Cream gravy if an art form in itself. The fact that your biscuits were like scones and did not have any meat means there was no love in this dish. I was really hoping that you would give it an honest try like you said at the end of this video but after two years I do not see another video. If this wasn't a video about how we speak and you honestly want to understand what we love about biscuits and gravy please ask us Americans how to make it right. Almost all of us had recipes past down from our parents and we would love to pass them along. By the way I am a bee keeper like you all and butter and honey on a biscuit are heaven sent.
Rachel Cooks With Love is a great channel do a search for BEST SAUSAGE and BACON GRAVY / How to make Biscuits and gravy/ Easy PINCHED biscuits ❤You will love this if you make it.
Your on the right track! You just need more meat and also a LOT more gravy on top. open them up into halves and you should have plenty to sop up with the biscuits. Those biscuits are also amazing with jam and butter, honey and butter, Egg sausage (or bacon) and cheese, and as an alternative for shortcake in strawberry shortcake!
Where did you get your recipe? It has to have sausage in it. It's supposed to have LOTS of sausage, with proper seasoning. It's served open faced over both sides of the biscuit. It came about as a way to fill your belly when you didn't have a lot of money.
If you think gravy has to be brown, you've been missing out! If you make fried chicken or fried pork chops, add a little flour to the pan drippings, mix well, then pour in some milk and stir it while it thickens. The pan drippings will have the flavor from the meat and seasonings, so you just need a little salt and pepper. We call that cream gravy.
The word biscuit originally meant twice baked (as in biscotti) but centuries ago came to mean any baked shortbread or similar non-yeast bread-like item. Over the years various items picked up new names such as scones and cookies. Biscuit remained in use for different specific items in both countries. In Ireland biscuits are very similar to American biscuits and English scones. In Scotland biscuits are shortbread bars. Languages change and diverge in separate countries. Spanish, French, and Italian all descended from Latin but are almost mutually unintelligible. Often times the "wrong" American meaning or pronunciation is actually the original English from before the word changed in the UK. Other times the difference is because both are loan word from different sources. Courgette is from French and Zucchini is from Italian and the original name in England was baby marrow.
@Spotty Duck Homestead You should try a Southern Appalachia supper staple. Pinto beans (seasoned with pork, it's a savory dish) , Cornbread (Two cups of cornmeal to one cup of All purpose flour ), fried potatoes, mustard greens ( more often than not canned) , and American style bacon. (a fresh slice of raw white onion is good to have on hand as well) . The above listed meal is very common in eastern Kentucky and south western West Virginia. It's a meal many a hard working hillbilly has had in their lifetime.
My Momma's from Kentucky, I miss the cornbread and beans she used to make. You just made me very hungry and very sad. Not your fault, I never did learn to cook.
@@wonkothesane8691 It's never too late to learn how to cook. Best wishes to you.
it has to be sausage gravy, with a lot of pepper, and smoother those
Somehow, a lot has been lost in the translation. I had my mother teach me how to make gravy, the first step was to fry the flour in bacon/ sausage grease. And if you don’t fry it, it comes out as a tasteless messy paste. So fry the flour until it is brown.
(Generally, bacon and sausage grease is poured into an old can, and kept in the refrigerator until needed. If it’s left on the stove top, it will go rancid.)
And the second step is to slowly stir in milk and cook it until it thickens. I don’t think that they made it that way. Making gravy is an art. Anyway, when it is made right, biscuits and gravy is delicious.
Interesting. Make the biscuits with buttermilk, or regular milk with a splash of lemon juice in it. Let that set awhile and use as you would the buttermilk. Did you use self-rising flour or plain flour with baking powder? Lots of hot gravy over biscuits = yum! Crumbled sausage in the gravy is always fine. Use pepper/salt on the gravy.
There are many different types of gravy in America. It depends on the type of food and region of the country.
Punhaus (or scrapple) with eggs for breakfast.
Punhaus: Take a pound of pork and boil it until it falls off the bone. After it cools, remove all bone and gristle (but leave the fat) and pull the pork into small pieces. Then add about a pound of yellow cornmeal and sufficient water to cook it into stiff mush. Pack the cooked cornmeal+pork mush into a 9x9 baking pan and let it stiffen in the refrigerator. To prepare: Cut into slices about 1/4 inch thick and pan fry in lard or oil until golden brown on both sides. Serve while warm with eggs cooked as you like them. Best with runny yolk eggs so the liquid yolk can mix with the punhaus. Salt and pepper liberally.
To eat a biscuit alone, split open, add butter, or jam, no cream. Gravy requires 1/4 pound ground sausage per person, minimum, you pour off 75% of sausage fat grease, then add salt, pepper, optional minced onions and or garlic, add 1/4 cup milk @1/3rd liter, add flour, mix, keep adding milk and flour while Simmering till desired consistency, slides, not runs from ladle.. pour over hot fresh from oven U.S. style biscuit split .
Did you use enough black pepper and salt in your gravy?
Someone forgot to mention that the gravy is made with ground sausage, that's been browned prior to adding the other ingredients. It does vastly change the flavor.
1. Cook a package of ground sausage.
2. Add a 1/3 cup (80ml) flour in the cooked sausage
3. After combining the flour, slowly add milk (let simmer and thicken until adding more milk) to a thick gravy consistency.
4. Split biscuit and cover with gravy.
note: I would suggest a buttermilk biscuit (make sure the butter is cold when making biscuit).
You need to halve the biscuits and put sausage in your gravy. This is imperative to making sausage gravy. More gravy as well. I am not sure scones works with biscuits and gravy. You need a good Southern recipe.
Biscuits and gravy done right is the perfect comfort food for when you're feeling bad.
I’m 4 years late but I live in the southern part of the us and we use pepper gravy some add sausage to the gravy but we use pepper gravy and we usually don’t make it homemade although you can but my family uses a package from the grocery store.
We have fig Newton’s
What's funny is fig rolls is a American Colonial recipe brought over to England from the American Colonies lol
Fry up some sage sausage and just as it gets brown add sifted flour till it makes a slight paste add milk,a spot of cream on slow heat until consistency of gravy add salt and pepper to taste pour over 1 open faced Biscuit (Scone) top with over easy egg if you like.
We'd typically split them and load up on the gravy. It looks like you had a pretty simple gravy, I prefer my B&G with lots of sausage (and it should be breakfast sausage specifically). An excellent UA-cam video/recipe I found is here: ua-cam.com/video/pFoUmXnkKw8/v-deo.html
Good on you for trying something different. Sorry it didn't strike your fancy!
Thanks for watching and commenting. I don't think it was the dish, more the way I made them which was why they didn't go down to well. I'll try the recipe you link to and see what we all think a second time. (or maybe I need to plan a holiday to the US one day to try real ones!)
@@SpottyDuckhomestead If you can get ahold of a soft wheat flour, the biscuits will be much better as well. In the Northern US where I live, it's impossible to find without special ordering, but in the South where Bs&G came from, they have a particular brand they prefer called White Lily that makes for fantastic biscuits.
But yes, if you hop across the pond for a visit, make sure to try the real thing! Cheers!
The biscuit is sliced in half lengthwise, and the gravy is spooned over the inner halves of the opened biscuit. Your gravy appeared off as well, but I don't know how you made it.
Wow......I'm a Kiwi and even I know that gravy looks lame.... I'm going to try it one day though. Still ,I do think it should be jam and cream.
One you you brown a pound of ground pork sausage , then add flour and cook it till it's absorbed and cooks a bit. Then you add the flour to the meat after removing some of the fat. Then add about 2- or2 1/2 cups mild and cook till thickened and stir constantly and serve piping hot and open up the biscuits biscuits, preferably home made, and drown it in gravy. So good!!!!
There are biscuits with sausage/cream gravy for breakfast, but you really need to try chicken with chicken gravy over the biscuits, EVERYONE will love it!!
We always split the biscuit in half , butter both halves then slather with gravy. Gravy should have a spicy breakfast sausage crumbled up in it . Biscuits are also eaten buttered then jelly.
You have to split the biscuit in half and smother both side-by-side halves in steaming hot, seasoned (salt, pepper, savory seasonings) sausage gravy.
You could try southern style chicken and dumplings or southern meatloaf with steamed broccoli and smashed potatoes
Ace the broccoli, fried okra, mashed taters and mac n cheese.
Mmm, meatloaf! [Not being facetious... I know some hate meatloaf. It can be divisive. But I love a well-made meatloaf!]
Our most popular "fig roll" (first time I heard that term) is Nabisco Fig Newton’s. We have various types of "gravy" for different foods and occasions. And yes, you need a lot of gravy (don't make it very thick or very watery) on the warm, fluffy biscuit.
Hello. Im from southeast Missouri. I was raised eating wild game, fish and fruits and vegetables from our garden and trees. Biscuits are delicious with real butter and a good jam like blackberry or gooseberry! Theyre are also many different kunds of gravy here like beef gravy from a pot roast, milk or cream gravy for fried chicken, tomato gravy and even bacon gravy. There are many American cooking websites for southern style cooking, Midwest recipes, Texas barbeque and even soul food! Maybe buy a couple cookbooks!! Hope this helps!!❤❤❤❤❤❤
Split the scones and generously butter. Make the gravy with bacon drippings (English bacon will work - in the US we prefer streaky bacon). Add a little butter to the gravy just before serving. The gravy can be made with the drippings from a good sausage. But I prefer bacon. Top with scrambled eggs for a West Texas country version of eggs Benedict.
From my many friends from Britain in South Africa The difference between a scone and American biscuit is an egg. The American version does not use the egg.
@@wmbristow the egg makes the scones heavier then the fluffy biscuit.
Here's the thing. What we call sausage gravy. Is cream gravy, ( oil or fat two or three tablespoons worth, then flour mixed in. Just enough to soak up " most" of the hot fat, and cooked for a minute or two depending on how hot your stovetop is. Then either with a fork or metal whisk slowly blend in some cold milk. You can use whole milk, the best, low-fat milk, not as good, or even canned evaporated milk which is good too. Keep slowly mixing as it cooks. Once it reaches a bubbling boil. Reduce the heat and continue stirring until it's thick enough to coat the fork or a spoon well. Then remove from the heat and salt and pepper, usually lots of black pepper, and even a little cyane pepper if you enjoy a little heat. It😂 will continue to thicken once off the heat. If it's too thick. Don't worry. Just add a little more milk or even water until it's just how you like it.
What we call breakfast sausage is probably what you would call Pork mince. Ours is seasoned with quite a bit of rubbed sage, salt, black pepper, red pepper flakes until it's just at the spice level you enjoy. You can cook this before you make the gravy and use the resulting fat for your cream gravy then just add the sausage into the gravy once it's off the heat. Pour over biscuits, usually pulled into two halves on the plate. I myself can eat two biscuits, four halves per serving. But when my daughter was still young I'd just half one biscuits and cover it with the sausage gravy and that was plenty for her.
Just be sure not to over salt your gravy because the pork is usually a bit salty on it's own. But definitely lots of black pepper. You should easily be able to see the black pepper in the gravy. And don't forgo the rubbed sage in the Pork mince. That's a very iconic flavor in biscuits and sausage gravy. Although it's perfectly common not to use the sausage at all. But it's quite bland that way for some folks.
And another thing with the gravy. Use as much black pepper as your comfortable with using, it really enhances it, along with sausage in the gravy, and much more gravy, we eat them with a fork, completely covered and a little extra on the gravy.
Some people use Garlic in their gravy, but personally in my opinion the best gravy is real simple to make, with just sausage, salt, pepper and milk thickened with flour. I do like to keep bacon grease on hand to mix with the flour. The thing is I'm not sure if you can find American Sausage (ground sausage, not links) or Hickory smoked Bacon where you live.
I hope you try this again. Suggestions: buttermilk biscuits in a can, pork sausage seasoned with sage, split the biscuit in half, add at least 1/4 cup of gravy per one biscuit. Variation: add some dried minced onion to add flavor.
Biscuits in a can=Pillsbury refrigerated dough.
A few things I noticed:
(1) Your sausage gravy didn't look right - it should have lots of pieces of sausage visible in the gravy, and I didn't see any.
(2) You needed to split the biscuit and put lots of gravy on both pieces. IMO, if you can still see the biscuit, you didn't put enough gravy on it.
(3) The key is the gravy - I have tried canned gravy because it takes a while to make the home-made gravy but have not found a brand that was edible.
I like to open mine, slather it in butter and top with pepper gravy. It’s hard to teach someone how to make gravy from scratch without showing them so Pioneer Pepper Gravy is a great substitute and you can add your own, crumbled sausage. Proper southern biscuits are made with flour, buttermilk, shortening and baking powder and a dash of salt. When not eaten with gravy, we put jelly on them or have sausage and biscuit. For me, no matter what I put on it, it has to have butter.
Someday, if you haven’t already, you will need to try Chicken Fried Steak.
Yes, definitely split the biscuit. Also, the gravy needs to be MEATY, with lots of sausage, and with ample salt and pepper. MORE gravy on the split biscuit. It really is delicious.
Biscuits and Sausage Gravy
You should try using bacon grease, breakfast sausage and the grease too.
(I like to use Evaporated milk)
1 breakfast sausage
2 bacon grease
3 Flower
4 milk or (evaporated milk)
5 Course ground Pepper
6. Salt to taste after plated!!!
Sawmill gravy
Or
Southern Country gravy
I am a little late to the party but I'm here and will try helping in this matter. Ok.
The scone, we call biscuits first are served piping hot out of the oven straight to the kitchen table. They are sliced open and the inside is ladled with a creamy, white country gravy. To begin the gravy is made from a bacon grease, plus one or two tblsp. of butter, and flour roux. The gravy can can be made with either buttermilk, half and half (half cream and half milk) plus a tblsp. or two of water, however much is needed making that perfect creaminess. Then, salt to taste. The flavor enhances as you season your fare, and use your choice of pepper. Commonly black pepper is used, I cannot eat black pepper so I use Cayenne. Sprinkle lightly to taste slightly flavorful or more for that spicy kick. The gravy should never be thick or lumpy and should be strained if it gets lumps during the transition from rue to sauce.
The roux should be a hot sizzling paste. And when enough cream is poured in at a half-pour motion, (not slow you don't want it to burn, pouring in too much liquid too fast you'll cool down your pan and get lumps. Moderately slow, haha.
The gravy will thicken as it begins to boil. And once creamy (as a soup on a cold day can be called) it is placed in a gravy boat, or kitchen bowl with large spoon. Every weekend raising my children come Saturday morning, we have an informal, sit down breakfast. The biscuits, and gravy are served hot from the hearth alongside sausages, bacon, and scrambled eggs. Orange or some other citrus juice and coffee or tea. I hope in some small way this helps understand the tradition.
I disagree on the thickness of the gravy, but perhaps a better word would be heavy gravy, rather than thick.
its and scone have one thing in common, they are a bread. Biscuits are soft and fluffy on the inside....scones are much more dense. Biscuits are made with butter.... you serve them hot from the4 oven and are also good drizzled with buitter and honey.
Don't encourage that equivalency, as scones are distinct from a biscuit in enough ways. They just get confused by the unwillingness to accept they are not the masters of language alone. I've had a biscuit and a scone. Scones are what they are and biscuits are the tummy warming variable delight they are.
My favorite version is my own making. Get 1 or 2 packs of ground up pork sausage. My family prefers the maple flavored breakfast variety. After browned add 1/2 a cup to a cup of flour. Stir flour inside sausage until the lumps are gone. Then slowly add milk and stir. Repeat process a few times. You want your gravy to be kind of thick but still able to drip. It's hard if you've never seen it. Cook some southern style butter rolls. Split in half or pull apart with a fork. SMOTHER the biscuits with the gravy. Add salt and pepper to taste.
Just figured out that what you guys call “fig rolls” look a lot like a granola bar in the US that we eat for breakfast from Kelloggs, in which there is usually strawberry jelly (jam) in the middle. There are fig rolls through nabisco here too though.
A really good southern biscuit are jelly and butter biscuits (biscuits with jam in the middle. NOT the jelly as in jello/ pudding jelly! We call our jam over here both jelly and jam, and jelly treats are just jello! Just so you don’t get weirder out when someone says they are making a Peanut butter and jelly sandwich, LOL). Make buttered biscuits, then spread butter and jam in the middle. If you like the butter melted, throw the butter in the middle of the biscuit and heat the biscuit up in an oven, or microwave the butter and pour it on top of the biscuit. If you like to be really creative, pour some honey on the top. It’s really good that way!
😅 love your attempt and reaction. You have a beautiful family!
to make a proper southern US sausage gravy, you first fry sausage cakes in a pan, then deglaze it with heavy cream , to thicken use a rue of flour and butter. crumble the fried sausage into the thickened gravy. use all purpose flour about 3 cups, half cup of either butter or shortening mix in roughly 2 cup of whole buttermilk. mix ingredients until it begins to firm up. roll out on the counter to roughly half a inch thick, dust the top with flour to keep the cutter from sticking, bake at 350 degrees farenheight until brown, base cooked biscuits with butter on the top.
No human on earth can have a negative reaction to REAL southern style "biscuits and gravy". But it has to be prepared correctly.
And we have all kinds of gravy! Your talking beef gravy, which we use . There is also chicken gravy, mushroom gravy and sausage gravy which are cream based ( think that great WWII export “ creamed chipped beef on toast ) there are also ham gravy - Red Eye Gravy made with coffee and Meatloaf or stuffed pepper or cabbage roll gravy which are tomato based.
One of the benefits of being a nation of immigrants!
Italian American families refer to Marinara sauce as "gravy" as well
but most Americans think of gravy as the brown stuff.
Sounds like the gravy needed more pork sausage and black pepper. Be sure to add scrambled eggs next time. Glad you all got to try biscuits and gravy!
Sausage gravy (which is call white gravy to mark the difference between it and the gravy you are use to which we often call Brown gravy and we have it with thanksgiving and Christmas meals along with many other non-holiday meals) should have lots of ground breakfast sausage in it. And also some salt and lots of black pepper. Biscuits are a lot like scones but are fluffier and more bread like and are on the buttery side in taste (even before you add the butter to them during serving). It (B&G) is normally served with the biscuits split in two horizontally (normally by hand or with a fork) and then smothered in gravy and served with eggs and hash browns and/or grits and sausages (and maybe some bacon) and toast.
This gravy is also used for chicken fried steak (normally mostly skirt steak baddered and deep fried like fried chicken thus the name) and it is the served smothered in white sausage gravy. Again often with eggs, sausage and hash browns or a number of other meat and savoury cabs.
It is also used for a dish call "SOS" or slop/sh*t on a shingle. Which is just white gravy smothered on normal sandwich bread (very common among the poor) maybe with some mashedpotatos or some other side dish.
SOS is made with hamburger....fry it up and crumble..add the flour, lots of pepper and salt, milk, let it simmer until thickened (its takes a miniuet of cooking just to get rid of the taste of flour....over biscuits its hearty and really good. I love SOS.
And British people are like, "Wot?"
Add cooked sausage (american breakfast sausage made with lots of the herb Sage in it) to the gravy. You'll know when you've applied enough gravy when the biscuits have almost become an aftert thought on your plate.
Gravy is really difficult to get right but you have to put sausage in it and pepper and it goes over biscuits cut in half.
Split the biscuits and butter them ,then add a lot more gravy . Also bacon grease works very well in the gravy
The proportion of gravy to biscuit should be at least 4 parts gravy to one part biscuit. Split the biscuit before you add the gravy. And there should be LOTS of crumbled cooked bulk breakfast sausage in the creamy gravy. What I mean by breakfast sausage is the type flavored with sage and onion and black pepper.
Southern biscuits are much larger, preferably with buttermilk (proper sour buttermilk, not the leftovers from making butter) and topped with butter, as well as butter typically put inside. Gravy is typically made with sausage or bacon, I personally prefer bacon, but I understand that English bacon is not the same as American bacon. We are actually beginning to get UK bacon here. I need to do a video on a typical Appalachian style breakfast. Food can be regional in certain parts of the US. It also came about in simple ways because of our history of poverty and making do after life altering wars. I was previously engaged to a man from Inverness Scotland and he tried biscuits and gravy. He was also not a fan. He brought me a Clootie dumpling, which I loved. Fortunately, I did remember that pudding in the UK is different from pudding in the US because I did have some family members that made traditional "figgy" pudding. Some traditional foods did carry over in some families that cared to preserve them. But, as it is, American's are mixed up mutts.
Biscuits should be fluffy and moist , split, then covered in gravy, that contains more meat. I lightly brown turkey breakfast sausage, a tablespoon of butter, pork bouillon, pepper, a pinch of cayenne, a teaspoon of natural sugar, If your turkey breakfast sausage doesn't have much sage flavor to it, you can put in a bit more sage - poultry seasoning can serve that purpose, a bit of corn starch to thicken and milk.
Brits don't understand or like biscuits and gravy but eat blood sausage and baked beans for breakfast. Never gets old.
I know..beans for breakfast... and blood pudding...argggg.
I know this is a year later, but fear, gravy is not icing on a biscuit. Cut it in half and pour the gravy over them like you were pouring your Brown sauce over meat and veg.
Gotta use Maple sausage first and then when that's cooked drain or not, and you put flour and milk to make the gravy! And Always use Pillsbury flaky biscuits! Then pour it on the biscuits and you'll be in heaven!
This is my own recipe. I'm from the South! Naples Florida USA!
Please try it and you'll Never be disappointed!
Split the biscuits in half before putting on the gravy. The gravy should have chunks of sausage in ten. We use a soft white flour to make the biscuits. To be fair, to really be good at making these, it takes a lot of practice. Grandmas are the ones who make them best.
We have brown gravy for dinners like poatoes and brisket or Thanksgiving dinner BUT we also have white cream gravy (sawmill gravy) that we eat on other foods such as biscuits and white SAUSAGE gravy. The young man had already made up his mind that he wasn't going to like it.
American-style biscuits are lighter than the ones you were using, and we tend to cover the biscuits in the sausage gravy.
I have so many food allergies ...mom was always "try it, then you can say no.Ok, suggestionj ...warm, soft American biscuits with: eitheer jam, butter, or honey. Sometimes the biscuits are split BEFORE putting the white gravyy on them. I am a Nor'Easterner living in Louisiana, and I can tell you, there are some things that took time. Grits instead of oatmeal, for example. Oh! Whenever you m"schnitzel" a steak, the South puts a very tasty white gavy over it!!!
Biscuits don't have egg in the batter, scones do. thats the difference. Biscuits are savory, scones can be sweet