Sausage gravy? White gravy? Country gravy?? What do you call it? Check out more of me trying things here: ua-cam.com/play/PLfItiEY3o1msmCdkx49hQcmgh39L02lf5.html I talk a lot about my new Discord in this video, so if you want to check that out, everyone on my Patreon has access! You can join here: www.patreon.com/mrbarrylewis
Just gravy if made without sausage crumbled in it. Sausage gravy if meat is added. Brown gravy is what I call your gravy made with roasted meat drippings. There is even a chocolate gravy to make things sweet instead of savory.
Pro tip: I don’t even take the sausage out of the pan or add butter. I just put the flour onto the browned sausage and drippings, and I stir until I can’t see flour. Then I add my milk and let it thicken.
This is exactly what I do also as it ensures all the lovely flavor from the sausage is in the gravy and it’s absolutely lovely. My mum doesn’t do biscuits so I would make the sausage gravy and biscuits for everyone and then the thinner tator tots for her to pour hers over as an alternative. But i make large batches at our farm and they’re always devoured
Gotta admit my Southern heart lurched a bit to see you mix the flour and buttermilk together first 😅 You mix your flour and VERY cold butter together till its all pea sized with a pastry cutter first, then add enough buttermilk to moisten it. You really dont want to overmix it bc it makes it tough, the less handling the better! Yeah, the meat could have been broken down more, but it looks amazing.
This! Lard or vegetable shortening are allowable alternatives to the butter, too. Also, my mom and I both swear by folding a few times, then cutting, and letting the cut biscuits rest a solid 10-15 before baking. You don't even need to cut them apart, they flake beautifully.
For a first timer, you did a great job! You didn’t need a whole 500g of minced pork, but other than your gravy being extra meaty, you nailed it. You could also have a sunny side up egg with it for the whole package. It’s especially hearty for breakfast when it’s cold outside and you want to start your day all warm inside.
@@Sassyglbeauty, that definitely works too. I think I might need to keep sausage on hand for this winter. I already make double batches of biscuits and keep them in the freezer ready to bake.
Pro Tip#1: Buttermilk buscuits rise higher and come out softer if you place them on your pan/sheet while touching each other! Pro Tip#2: Don't take the sausage out of the pan. Just add the flour directly on top of the sausage after it's been browned. This helps it get as much of the grease from the pork sausage and keeps it from lumping while you're browning the roux.J Pro Tip#3: Let the roux cook a few minutes in the butter and grease, allowing it to cook off that raw flour taste. Pro Tip#4: Add the milk in a little at a time, allowing the roux to absorb the milk and thicken.
Sounds like how my nanna taught me but I use fresh pork lard in my biscuits. The only change I made was adding hot Hungarian paprika because my family and I love heat in our food
On the buttermilk, dude's missing out with scones too. In Ireland we use buttermilk for our scones - not plain milk - and they're delicious. Thought they did the same over the way in England too. Btw biscuits and gravy looks divine!
One thing that a lot of people don’t consider when it comes to Southern Style biscuits is the flour. The wheat that grows here in the southern US forms particularly weak gluten networks compared to other strains of wheat, which leads to even softer and fluffier biscuits. When made right, these biscuits almost melt in your mouth, like a slightly firmer fairy floss.
You can mostly avoid the formation of gluten if you just don't mix too much once the flour is wet. Mix the dry ingredients in one bowl, wet in another bowl, and then once you pour them together you do the absolute minimum amount necessary to get the flour wet, then you drop them into the baking dish and stick it in the oven. But yeah, also don't use high-gluten wedding-cake flour.
ABSOLUTELY! Spot On! Not only is a Southern flour, made with southern wheat absolutely required for a proper Southern biscuit, Ciserocollins5642 is also spot on that the preferred brand among Southern cooks is White Lily! FTW, indeed!
My mom, grandmother, great-grandmother, etc has always uses White Lily flour. I know my mom in particular used White Lily self rising flour. It's the best at making my mom's style biscuits. I use it myself when I make them too.
Another pro tip. I make this very often. Cutting the butter into the wet dough can be done with a very small batch like this. However, it's typically cut into the dry mixture before the wet is added. The reason is once the wet is added, the more you work the dough, it can cause it to toughen up and result in a chewy biscuit. Such a great job on this one. Also, you are right about the look. Biscuits and gravy usually isn't about presentation, just awesome flavor.
@@dixiecyrus8136 Came here to make the same comment, Cut your cold butter or lard, prefer lard also, into the flour. I put that mixture in the freezer while the oven heats to keep the butter/lard from melting, Then mix the buttermilk in very gentle. Roll and fold a few times before cutting. I have a large family so I normally roll to rectangles and cut into squares with a knife or pizza cutter.
Absolutely! Cut the lard or butter into the dry ingredients first, then when mixing the wet (milk or buttermilk), work it just enough to incorporate, but not a bit more. I was actually surprised at how well those biscuits turned out.
As an American who has worked as a cook in a country-style restaurant where we served biscuits and gravy (it was one of our most popular dishes), you did a good job here! It wasn't exactly the way we usually made it, but your result was good-looking and probably smelled and tasted fantastic! A very good first attempt!
The country restaurant with the country store you go through to get to the food area? The one that's famous for being near most freeway junctions? I LOVE their biscuits and gravy 😋 😍 ❤
I'm assuming American breakfast sausage isn't widely available over there so you basically had to make your own. I think you got it close enough. It is wonderful. It's like a warm hug in your mouth.
You did excellent. Gravy thickness was perfect, biscuits looked amazing. I don't know if you've been told. Biscuits can be topped with butter and jam, also delicious.
As a Brit trying something you're unfamiliar with I'd say you pretty much nailed it. There is of course no set recipe for this, it varies wildly and most folk have their own take on it. So as your own personal variation. it's perfectly fine.
ngl... those biscuits looked LEGIT. And that gravy... ooooh man, yes please give me the large chunk gravy 🤤 You absolutely made your southern US grandmother proud, whoever she is
Fantastic! Best attempt I've seen made of american biscuits and gravy other than getting it here in the south! You hit the nail on the head when you said hearty breakfast, it's supposed to be "homecooked," warm, comforting, and filling. Lots of butter! Well done!
Another note. You don't need to remove the sausage from the pan to make the gravy. You sprinkle the flour over it and let it coat everything, and then once fhe flour stops smelling like flour, you add your milk and the gravy will materialize on its own.
As a person that makes this on a regular basis, here are a few tips. Put a lid on the pan as you cook the meats to keep the flavorful juices from evaporating. I normally add no butter because I have plenty of greases for the rue. When adding both the flour and the milk do so gradually, stirring as you go. You kinda want to brown the flour before adding the milk to avoid the gravy having a strong uncooked flour taste. I don't normally mix in bacon with my gravy but, I do normally use bacon grease as part of the rue for the gravy. I would suggest using thicker cuts of bacon so that you can get a better yield of gravy.
@@kevinmurphy65 I didn't want to but, I spent most of the video nitpicking things just like my Grams did when she taught me how to make meals like this.
they didn't do too badly, but for sawmill gravy they made it a bit thinner than i like it. personally i make mine thick enough to at least hold its shape.
I'm so glad you finally tried making this! It looks like you made a pretty decent effort and I'm so glad you enjoyed it. Black pepper is definitely a big flavor in B&G so I'm glad you didn't go too light on it.
Yes, definitely on the pepper! I may be guilty of over-going it on the pepper, but there is just something magical about lots of pepper on southern style biscuits and gravy
@@mrbarrylewis sausage gravy or breakfast gravy depending on where you are is based off sawmill gravy or white gravy which is just milk instead of stock for a brown gravy and a ton of pepper as the main flavor so its kinda like how cacio y pepe is the base to carbonara but american obviously lol
We tend to have biscuits and gravy (we call it country gravy) with fried eggs, bacon and peppery hashbrowns on Christmas morning. A nice coffee/tea bar with chilled juices on side as well. It's lovely. Everyone in their Christmas pajamas eating our yummy feast while the little kids open up their stockings. Biscuits and gravy means family and celebration where I live (pacific northwest). Yours looks great! Loved the addition of the bacon! 🥓❤
You should also try the biscuits with just some butter and jam, too. That alone is a borderline delicacy, too! Properly made biscuits are a wonderful staple that you can do so much with!
Butter and honey is something else you can put on these biscuits. In fact, my mother would say that, no matter what else you're putting on them, gravy, jam, honey, or whatever, biscuits should be served fresh and steaming-hot right out of the oven, with a sizeable pat of butter melting on them.
Frankly, American Biscuits and English Clotted Cream and the Jams common to both our fine nations, are MADE for each other! Had it not been for that unpleasantness in the 1770's, we'd have joined our two fine dishes together and we'd all be the better for it!
As someone who grew up in the southern US, biscuits and gravy is an INSTITUTION. You did nothing wrong! If anything it's maybe a bit more meat to liquid than I'm used to seeing, but I would NOT consider that a bad thing at all. So thrilled you loved it, and YES, they NEED to be eaten warm!
From a true American Southerner, it looks good! Would of gone lighter on the amount of meat used or maybe even gave it smaller crumbliness, as we usually present thicker on the "gravy" side vs meaty, to avoid that "cat food" look you had there. But all in all, by jove, I think you've got it, ol chap! Absolutely stonkin!
Yes, I agree. I would go half the meat and let the gravy get thicker. Even with all the meat, you can see the gravy is a bit on the runny side. It is impossible to have the gravy too thick.
I love it!!! BUUUUTTT....I wanted to see you try both together for the first time! You tried each individually first 😢 I wanted to see the joy on your lil face
Do use any kind of topping you like for American biscuits. Honey, jam, peanut butter, marmalade, etc. I'm glad you are sharing because this dish is not the horror that many would imagine without having eaten it.
86 the honey, jam, peanut butter, marmalade, etc. and stick to gravy or butter. You'll be glad you did. Some things are just not fit for proper biscuits.
@@HansDelbruck53 Speak for yourself! Honey, Jam, Marmalade, and more are amazing with nice fluffy biscuits - honey-butter and chicken is my absolute favorite, it's so savory and sweet at the same time
I like concord grape jelly the most. 2nd place would go to strawberry jelly. I have never thought of making a peanut butter and jelly biscuit. That sounds amazing! I love PB&J sandwiches so I know I'd love a biscuit.
It is so interesting to watch non southern US people attempt to make this dish. I grew up making this and my version is so much more simple. Kudos to you for the appreciation.
Brown the crumbled sausage well, sprinkle with flour, and stir until the flour is browned. Gradually stir in whole milk as it thickens (or splurge and use half and half). You shouldn't need any salt, as the sausage is salty, but add ground pepper, and any other seasoning you prefer. You can always add more, but you can't take it out.
If you try US biscuits and scones side by side, you can really tell the differences. Their taste, look, and textures are completely different. They look similar but are not even remotely the same.
Yes they are different in that biscuits savory, scones are sweet there are no additional flavors in biscuits like vanilla or sugar or orange peel or lemon, that you would put with a scone, biscuits are savory, when can be combined with sweet but not mixed in with AKA honey or jam.
You did a great job!! Its really impressive how well you did! The amount of sausage in your gravy is much more generous than I usually see but who would complain about?
Looks nice! In Kentucky (USA) we put the chunked up butter in with the dry flour first and get it all chopped up (butter should be pea size) and THEN add the milk. Try it this way next time - it'll be lots easier. Also, omit the bacon and just go with sausage. No self respecting Southerner mixes bacon in with sausage gravy.
Yes, cut the butter into the flour like you would for a pie crust. My great grandma used lard instead of butter and I have used bacon grease when the sausage was too lean to make much grease for the gravy
I said the same thing repeatedly as I watched but my gosh, the height he got on those biscuits..l I may actually try this reverse method, looks like it makes a bit of a puff paste effect.
You can go sweet or savory on American biscuits. It looks like everything went well on your first go at it. I'm glad you enjoyed it and definitely eat it while it's really warm, lol.
Thing about biscuits and gravy is that it's different depending on who makes it. This is your biscuits and gravy. You did a pretty good job, too. I prefer it with sausage and pepper and a bit less chunky, but that's me. Also, we put sweet stuff on biscuits too. It's why they're so wonderful.
Also, leave the bacon strips alone and place them to the side of the biscuits and gravy. What the hell's he breaking up the bacon and tossing it into the gravy for?! Don't screw with bacon; it's perfect on its own. =)
I've found it really helps the lovely British folks trying to make American biscuits if you think of them as being a pie crust, because that's basically what they are. You did a wonderful job, and I'm glad that you enjoyed it! Biscuits and gravy is a pretty regular breakfast where I'm from (Virginia).
I am glad you have tried this amazing American breakfast dish. I would like to recommend a few changes. Cream instead of milk for the gravy, also use shortening instead of butter in the biscuits. Another treat is having butter and honey on those biscuits as a after breakfast treat.
It took me years to figure out that's what the giant can of Crisco on my Nana's counter was for. I couldn't figure out why my biscuits weren't quite right. Lol
If you grate the butter in, butter can be frozen. Do all ingredients at the same time, mix until incorporated. Take out and knead, or fold over, no more than 10 times. Roll out to no thinner than 1/2". When you cut the biscuits, don't twist the cutter. It will let the biscuits fluff higher. It does look like an excellent first try! IF you want sweet, no more than 1 tablespoon per batch.
Love Biscuits and gravy, I make this all the time. Quick tip, when cutting biscuits press down on the cutter and don't turn, if you didn't cut all the way you can gently jiggle the cutter but no spin. If you spin your glass or cutter it will prevent the biscuits from rising perfectly. Oh I've never seen biscuit dough made that way. Normally you add the butter to the flour then all the other ingredients. Btw, you have to now be a Knight That Says NEE.😅
As someone who enjoys making and eating biscuits and gravy, I really love you put bacon in the recipe. Not something I am used to, but it looks really good and I want to try it now. In addition, I know this is going to be hard to do in a nonstick pan but you should sear that sausage to the point that it at least starts to brown. That way it will taste even better.
For the reason why we use the word "biscuit" to mean two very different things on the opposite sides of the pond, the original meaning of "biscuits" was "twice-baked bread," with the most common reason to bake your bread twice at the time of the settlement of the Thirteen Colonies of British America being to dry the heck out of it to increase its shelf life--as in the British Navy Staple, Ship's Biscuits, also known as Hardtack or Survival Bread. Biscuits of this type were hard and dense as rocks, flavored with just a little salt to further preserve it, and thus basically only edible when SOAKED in stew or sauces...or if you didn't have that, water, liquor, or your own saliva. Hardtack remained a staple of US frontier life even outside military circles, as while you never wanted to EAT hardtack, it was better than starving, so everyone knew how to make it and kept some in the bottom of their pack for emergencies. Over time, as the need for true survival food lessened, the recipes evolved naturally into the hardy and savory, but FRESH dinner rolls, which could be treated like scones or dinner rolls and slathered in butter or jam, OR like old-school hardtack and soaked in delicious sauces--now to compliment the flavor and texture instead of hide it. To this day in they have an association with "rugged frontiersmen" in the US, and are more popular in the south and west. Whereas in the British Isles, where hardtack remained basically exclusively the domain of the military and "gentleman explorers in the colonies" a new kind of sweet biscuit--twice baked to give it a firmer, cracker like texture, not out of necessity--became popular in Italy, France, and finally the UK. This evolved into the british usage of the term, coming to encompass what folks from the US would call a "cookie"--after a different sweet bread dish from the Dutch--influential in early New York, which had previously been the Dutch colony of New Amsterdam.
Here in my part of the US, we don't add any butter or bacon to the gravy. We do leave the sausage in the pan, and make the roux with it right in there, but it looks like you made a pretty darn good version with the ingredients on hand!
I'm happy that you enjoyed your initial experience with southern style biscuits and sausage gravy. You did a great job preparing it for the 1st time. Liked & subscribed
Biscuits and gravy was a revelation when I first came to the states. Every place has a slightly different version but all delicious and put a couple of fried eggs on top and you have a "stonking" breakfast that will likely knock you out for hours!
This looks great. North Alabama native, here. Opinions on American biscuits are varied and very regionally different. Yours looked like a good first attempt. I grew up eating Cathead biscuits that are typically pinched off of the dough and not cut. Sometimes, they are placed in a greased, preheated cast iron pan for baking so that they are crisp. We prepare our sausage gravy with a healthy grind of black pepper so that is right on the nose. The inclusion of the bacon chunks is not unheard of but less common in my experience. People often reserve bacon grease for making roux for gravy AND I have heard tale of people using it in place of lard or butter to make biscuits. All this needs is an over-easy egg Fried in some of the drippings.
As a former American biscuit-making professional (two summers at KFC in my teens) and lifelong biscuits & gravy connoisseur, the only thing I would mention is that the biscuit shortening (lard and/or butter) is typically cut into the dry ingredients BEFORE the buttermilk is added. Also, the shortening should be VERY cold, so that it melts as little as possible while working the dough. It's the tiny bits of chilled shortening that give the biscuit that sought-after flaky, layered quality once it's rolled out--like a pie crust, but much softer. That flaky quality is, to my mind, the main difference between American biscuits and scones. (Well, that and sweetness--although sometimes biscuits are made sweet, and even used to make strawberry shortcake). Also, the milk is normally added to the roux more gradually, which helps avoid lumps in the gravy.
Back in the 80s, when KFC made from scratch buttermilk biscuits, they were hands down the best biscuit I've ever eaten. I'd go by and get a dozen to eat with our meal at home! And now, like you, I work at Hardees and I'm the biscuit chef..made by hand with pre-measured dry ingredients and I pour in the buttermilk and mix by hand. They want me to enter the national contest but I don't think I'm going to do so.
In at least the part of the Southern United States I'm from, "white gravy" and "country gravy" are basically interchangeable terms for what you'd call a peppery "bechamel". Make it with sausage and it's "sausage gravy". The "peppery bechamel" form is often served over mashed potatoes, or fried breaded chicken cutlets, or fried breaded "cube steak" (vigorously tenderized top round steak). Confusingly, the latter dish is called "chicken-fried steak".
This is pretty good for your first try! But there are two things to note. First is that you’d generally use uncared breakfast sausage, not pork - but you spiced the pork so you’ve basically just made your own. The second bit is that your biscuit dough is just a bit overworked. You want it to only barely hold together for the best texture. You even want to avoid having to ball up the dough after cutting it into rounds, which is why you will see some people making square shaped ones. Biscuits and gravy is best served immediately but one of the reasons why it was so popular initially is because it can be enjoyed later with stale biscuits since the gravy will rehydrate them. The gravy lasts a long time without refrigeration, too, so it could be left in a pan and reheated quickly when it’s time to eat.
@@YaaLFH IMO his seasoning blend was actually pretty good, but crushed fennel seeds are really standard. Without fennel seeds, it doesn’t taste like sausage for me.
Nothing wrong with putting butter and jam on the biscuits! I liked to use one half for that alone, and then the gravy (with scrambled eggs!!!) on the other half. 👍🤤
I could eat Biscuits and gravy for every meal if it wasn’t so heavy of a dish 😂 For your first time making it you did an incredible job!! Your biscuits honestly looked delicious. Put a little honey on them and you have a wonderful start to your day haha
that looks AMAZINGLY yummy! yeah, you can really make it as chunky as youd like. its considered comfort food here. the biscuits are good with cream and jam too. so glad you liked it!
As an American, you did a great job, and I'm glad you liked it! I firmly believe that food is the best way to learn about, and share in, other cultures. It makes me want to try some British dishes that Americans see as 'iconic', like beans on toast or the Full English.
I love biscuits and gravy but I try not to have it too often. I tried a recipe from my grandma that my dad said she used to make called Eggs Goldenrod and it seems like it is similar but instead of sausage you use hard-boiled egg whites chopped up and then garnish with crumbled egg yolk (and serve on toast usually)
My Mom would chop the entire egg (yolk included) and mix it in the white sauce (I wouldn't call it a gravy, as it didn't use pan drippings). We always called it "creamed eggs," but I've since learned that there are also very different creamed eggs in French cooking. I've tried adding hard-boiled eggs to sausage gravy, but I thought it was overkill, and not as good as either one was separately.
Sausage or Sawmill gravy is how I knew it growing up. It was an occasional and delicious treat for breakfast (or sometimes dinner). There’s also redeye gravy which is made with country ham or bacon drippings and coffee. May have to get this on the menu soon…especially if the weather starts to cool down some.
As an American and a Southerner, I can say you nailed it. I was confused at first when you assembled the pork and spices, but then realized that is how sausage is made. I'm sure it was super yummy!
I'm from Oklahoma. It's not exactly southern, but B's and G's are by far my favorite breakfast food. I wouldn't complain if I was served that. Also I frequently eat jelly or honey with a bit of butter on biscuits. So they're a great vessel for delivering sweet, even if we don't make them sweet in and of themselves. The great American institution KFC gives you honey packets with your food and I'm pretty sure that's just there to eat with the biscuits.
If you ever get a chance, try a biscuit with homemade molasses and some country ham on the side. Delicious with the sweet/salty combo! I'm sure you can find molasses at a farmer's market out there. Most farmers put it in Mason jars but I've even seen it in paint cans (unused of course. :~D)
Biscuits and gravy are a MUST! And some of the wonderful things you can do with this gravy: 1) It keeps and reheats very nicely, so if you make extra, just put it in the fridge and warm it again the next day, OR make it the day ahead of time and just heat it back up. *note* you may need to add just a little more milk when reheating it. 2) it goes really well on top of a fried pork or chicken cutlet, or even over fried eggs and sourdough toast. 3) just eat it by itself... it really is a meal on it's own.
Looks good. As an American growing up my mom made biscuits and gravy on Sunday morning but never added meat to the gravy. She did use bacon drippings to make the gravy but no actually meat added. Lots of pepper 😉
Over all, great job. Those biscuits looks about as perfect as can be expected, and from your description of taste and texture they were. Everyone makes their gravy a little differnt but it sounds like you got the right results. Over all, id totally eat that if you made them for me.
My family is from Georgia, and I never once had white gravy until I was grown and eating in a Cracker Barrel restaurant. My grandmother & mother's gravy was a light brown, generally made from chicken drippings and, if needed for additional volume, with added bacon grease.
Biscuits and gravy are extremely popular in America. Highly recommend on trying it at least once. You did not do anything wrong, it is suppose to look like that. Any leftovers for reheating, add some milk to the gravy and you can use the stove top or microwave. I'm glad you were able to try it for the first time, Barry 🎉
This has been my favorite breakfast since 1975! My dad made it every Saturday morning. We used Pillsbury refrigerator biscuits, but the gravy is also very good on potatoes or toast! :)
That looks terrific! I'm sure I'd love it. And the biscuits were right on. But the gravy doesn't look like anything I've ever eaten. We don't put but a tiny bit of chopped up fried sausage in the gravy. The flavor comes mostly from the sausage drippings left in the fan after frying. So the gravy is kind of like a very thick, light grey liquid with some bits of sausage mixed in. Thick enough to hold up, but not chunky with meat. Then you eat the sausages on the side. You can dip the sausage in the extra gravy that's overflowed the biscuit to make them even better. And the gravy needs to be piping hot. But I'd love to try the style of biscuits and gravy you've made. I'll bet it's wonderful.
Excellent first try! I'm sure it was delicious. I've never used bacon, and you used more pork than I would. I just use American breakfast sausage, which your spice mix is pretty close to. No need to remove the meat, just throw the flour on the meat and grease and make sure you cook it for at least a minute or two to get the flour taste out of it, like you would a roux, then add the milk. Lots of black pepper is a must. Good job! Pro tip with the biscuits...put them all close up to each other, not spaced out. They'll rise higher and have a softer, more moist consistency.
I'm kind of surprised you aren't familiar with a Bechamel sauce, which is basically what white gravy is, just with added meatiness (though the meat isn't actually required). Also, we totally have brown gravy here. And yes, sometimes, just eating a white sausage gravy on it's own is a simple pleasure :)
I personally love to get the sausage really browned and crispy-- it adds a bit of that caramelization flavor and a bit of extra texture. I hope you do more videos of trying new foods for the first time, it was super fun!
This cracked me up lol! Born and raised in Texas! Here's what I do...I fry chicken for dinner, save the grease and use that to make my cream gravy the next morning by adding flour, milk, salt and pepper. There are a lot of ways to make a gravy for sure! You essentially made sausage gravy but you used "minced" we just use sausage and don't add all the butter because the sausage has enough oil. At any rate good job!!
@@darkdragonsoul99 Nope, they can get pork sausage but its not the same. For instance, !/4th teaspoon of sage in 3 or 4 pounds of sausage, compared to our 1 to 1.5 teaspoons per pound.
I've heard sausage and country gravy most commonly. It's up to preference, but i usually see it just a bit thinner so it flows a bit more, and the biscuits are piping hot. Well done! ❤
I love biscuits and gravy as a treat for breakfast with Tobasco hot sauce. I have had them at many different restaurants. I have to say your first try making them is beautiful. In fact the ones you made look better than any I have had. Well done.
I loved every time my mom would make biscuits and gravy for us as kids, and it's still a favorite of mine today. Looks like you used about twice as much meat as what we'd usually have in our gravy, but that's not necessarily a problem either!
@@Boogie_the_cat There's no such thing as free healthcare. And from what I've heard, the wait time to see a doctor with the NHS is weeks, if not months.
Barry, you did a great job here! Looks to me like it came out perfectly...and some people make it a bit thicker like yours, but if you like you can always add a bit more cream or milk if you want it that way, but many people like it the way yours came out...either way it is that flavor that counts! Great video. I sent a link of this video to another guy from the U.K to show him that he can make it too! I am from the South, so I can say you did it well! 👍
I don't think I've ever had biscuits and gravy with bacon in it but a good sausage gravy with chunks of link sausage and a good buttery biscuit makes a damn good meal no matter what time of day it is usually you find it at breakfast but it's one of those dishes you could eat anytime of the day
Yeah, same here. Bacon grease yes, bacon bits never. Still, I fear Barry could be a trend setter on this one. Unfortunately, this might result in Barry being prosecuted by the Hague for the resulting decline of worldwide health caused by the invention of bacon-ified biscuits n' gravy. ;-)
A buddy of mine used to work at a restaurant in Austin called Bacon (sadly closed these days). They did biscuits sausage and bacon gravy that was awesome, with their house-cured extra-thick bacon. I miss that place, nothing beats their ole corned bacon reuben.
I love this for breakfast but have never made it myself because I always thought it would be to much work. Why did I have to watch this and find out how easy it is. One thing I did note is that you had way more meat in the gravy than you normally get when eating out and it looks great.
So glad you enjoyed another American staple. I very much love this and will sometimes make it for supper for my family. Its very filling and hearty. You need some real American breakfast sausage to get that taste just right though lol. And I can assure Mrs. B it is much better warm.
A good first attempt! Coming up in eastern Kentucky (and not sure if this was a regional variation, or just what our family was used to), we'd put the biscuits closer together so as to make them taller, plus when broken apart some of the sides had not crusted but showed their white, fluffy insides. We also put a bit of butter on the tops to soften and flavor them more. On the gravy, yours was a bit thicker than we'd do it. I approve of separating the meat out until the roux can thicken properly and not break, then adding it back, though some prefer the gravy coming together around the meat (I could never get the hang of that). One thing we did differently was to brown the flour a bit in the grease before adding the milk, to get a sort of tan color on the final product, and to add yet another layer of flavor from the toasted flour. We also would often use Jimmy Dean's Hot Sausage, a breakfast sausage with a familiar flavor profile, but with the addition of red pepper flakes. I'm not sure what your spices there would add up to taste-wise, but if they're anything like American breakfast sausage spices and seasonings, you're in the right neighborhood! Put an egg cooked 'over medium' next to that, with an ice-cold glass of orange juice next to it, and you may not need to eat for a couple of days! And don't operate any heavy machinery afterwards, as you're at great risk of a post-breakfast nap, if not outright hibernation! :) However, if you're still of a mind to sweeten things up a bit, in an old-fashioned sort of hillbilly way, try chucking one of the biscuits in a small bowl and cover it with a boiling mixture of 2 parts water, 1 part sugar, with a dollop of butter on top to melt. Stab at it with your spoon a few times to let the hot, sweet liquid soften the bread, and the resulting sweet mush is the perfect balance against a strong cup of black coffee. You might refer to the entire feast as a coal miner's special!
Sausage gravy? White gravy? Country gravy?? What do you call it?
Check out more of me trying things here: ua-cam.com/play/PLfItiEY3o1msmCdkx49hQcmgh39L02lf5.html
I talk a lot about my new Discord in this video, so if you want to check that out, everyone on my Patreon has access! You can join here: www.patreon.com/mrbarrylewis
You're incredible mate! Your videos always make my day!
I always call it white gravy Barry!
Just gravy if made without sausage crumbled in it. Sausage gravy if meat is added. Brown gravy is what I call your gravy made with roasted meat drippings. There is even a chocolate gravy to make things sweet instead of savory.
Milk gravy. I’m a biscuits and gravy connoisseur. It’s more of a southern meal, but the rest of the U.S. is waking up to the taste.
Country gravy.
Pro tip: I don’t even take the sausage out of the pan or add butter. I just put the flour onto the browned sausage and drippings, and I stir until I can’t see flour. Then I add my milk and let it thicken.
And any seasoned sausage you like works just fine. His biscuits look perfect
I do the same.😊
Sounds 10/10 any other tips for recreating this always been keen to try
This is exactly what I do also as it ensures all the lovely flavor from the sausage is in the gravy and it’s absolutely lovely. My mum doesn’t do biscuits so I would make the sausage gravy and biscuits for everyone and then the thinner tator tots for her to pour hers over as an alternative. But i make large batches at our farm and they’re always devoured
Same! No fail sausage gravy! And Season Salt (instead of regular salt) for the win!
Gotta admit my Southern heart lurched a bit to see you mix the flour and buttermilk together first 😅 You mix your flour and VERY cold butter together till its all pea sized with a pastry cutter first, then add enough buttermilk to moisten it. You really dont want to overmix it bc it makes it tough, the less handling the better! Yeah, the meat could have been broken down more, but it looks amazing.
This! Lard or vegetable shortening are allowable alternatives to the butter, too. Also, my mom and I both swear by folding a few times, then cutting, and letting the cut biscuits rest a solid 10-15 before baking. You don't even need to cut them apart, they flake beautifully.
Same! I died a little inside 🫣
Yeah, I've never seen biscuits made the way he made them. I've noticed he seems to have this issue every time he makes something not British.
He must have gotten his recipe from a northerner
@@Lookinglost😂😂
The fact that you gave it a fair shake and kept an open mind through the whole process is awesome.
For a first timer, you did a great job! You didn’t need a whole 500g of minced pork, but other than your gravy being extra meaty, you nailed it. You could also have a sunny side up egg with it for the whole package. It’s especially hearty for breakfast when it’s cold outside and you want to start your day all warm inside.
Scrambled eggs for me!
That was my thought, just a little meatier than I usually see it, but on the other hand a little extra sausage never hurt nobody!
@@Sassyglbeauty, that definitely works too. I think I might need to keep sausage on hand for this winter. I already make double batches of biscuits and keep them in the freezer ready to bake.
@@indiedavecomix3882, especially if it’s good sausage.
Fried chicken is my fave add on. So unbelievably unhealthy, but delicious.
Pro Tip#1: Buttermilk buscuits rise higher and come out softer if you place them on your pan/sheet while touching each other!
Pro Tip#2: Don't take the sausage out of the pan. Just add the flour directly on top of the sausage after it's been browned. This helps it get as much of the grease from the pork sausage and keeps it from lumping while you're browning the roux.J
Pro Tip#3: Let the roux cook a few minutes in the butter and grease, allowing it to cook off that raw flour taste.
Pro Tip#4: Add the milk in a little at a time, allowing the roux to absorb the milk and thicken.
Sounds like how my nanna taught me but I use fresh pork lard in my biscuits. The only change I made was adding hot Hungarian paprika because my family and I love heat in our food
On the buttermilk, dude's missing out with scones too.
In Ireland we use buttermilk for our scones - not plain milk - and they're delicious. Thought they did the same over the way in England too.
Btw biscuits and gravy looks divine!
Adding the milk all at once works best. A little at a time is what makes for lumps in the bechamel sauce.
@@shermanhofacker4428its gravy tho
which requires more milk, while you cure the flour of it's flour'iness
Im actually impressed he made everything from scratch. That makes it so much better.
One thing that a lot of people don’t consider when it comes to Southern Style biscuits is the flour. The wheat that grows here in the southern US forms particularly weak gluten networks compared to other strains of wheat, which leads to even softer and fluffier biscuits. When made right, these biscuits almost melt in your mouth, like a slightly firmer fairy floss.
White lily ftw
You can mostly avoid the formation of gluten if you just don't mix too much once the flour is wet. Mix the dry ingredients in one bowl, wet in another bowl, and then once you pour them together you do the absolute minimum amount necessary to get the flour wet, then you drop them into the baking dish and stick it in the oven.
But yeah, also don't use high-gluten wedding-cake flour.
ABSOLUTELY! Spot On! Not only is a Southern flour, made with southern wheat absolutely required for a proper Southern biscuit, Ciserocollins5642 is also spot on that the preferred brand among Southern cooks is White Lily! FTW, indeed!
Wow I didn’t know this!
My mom, grandmother, great-grandmother, etc has always uses White Lily flour. I know my mom in particular used White Lily self rising flour. It's the best at making my mom's style biscuits. I use it myself when I make them too.
Another pro tip. I make this very often. Cutting the butter into the wet dough can be done with a very small batch like this. However, it's typically cut into the dry mixture before the wet is added. The reason is once the wet is added, the more you work the dough, it can cause it to toughen up and result in a chewy biscuit. Such a great job on this one. Also, you are right about the look. Biscuits and gravy usually isn't about presentation, just awesome flavor.
Would also be better to use lard instead of butter❤❤
@@dixiecyrus8136 Came here to make the same comment, Cut your cold butter or lard, prefer lard also, into the flour. I put that mixture in the freezer while the oven heats to keep the butter/lard from melting, Then mix the buttermilk in very gentle. Roll and fold a few times before cutting. I have a large family so I normally roll to rectangles and cut into squares with a knife or pizza cutter.
Yeah he made pizza dough.
Absolutely! Cut the lard or butter into the dry ingredients first, then when mixing the wet (milk or buttermilk), work it just enough to incorporate, but not a bit more. I was actually surprised at how well those biscuits turned out.
Yep, and use pork sausage for ya gravy and home made venison sausage patties...could use me a good venison back strap right now. Love venison sausage.
As an American who has worked as a cook in a country-style restaurant where we served biscuits and gravy (it was one of our most popular dishes), you did a good job here! It wasn't exactly the way we usually made it, but your result was good-looking and probably smelled and tasted fantastic! A very good first attempt!
The country restaurant with the country store you go through to get to the food area? The one that's famous for being near most freeway junctions?
I LOVE their biscuits and gravy 😋 😍 ❤
@@gryphenicedancer8796 Cracker Barrel!
I love that so many people are giving tips here. It will help anyone attempting this recipe immensely.
Our British friends are definitely being given the knowledge to do it right!!
I'm assuming American breakfast sausage isn't widely available over there so you basically had to make your own. I think you got it close enough. It is wonderful. It's like a warm hug in your mouth.
I love it with sage!
Ahhhh so that's why he added all those seasonings to his pork. I was like what???? You only need salt and pepper.
Yeah, there's only like 200 types here, so we have to make our own.
You did excellent. Gravy thickness was perfect, biscuits looked amazing. I don't know if you've been told. Biscuits can be topped with butter and jam, also delicious.
Leave out the nutmeg
As a Brit trying something you're unfamiliar with I'd say you pretty much nailed it. There is of course no set recipe for this, it varies wildly and most folk have their own take on it. So as your own personal variation. it's perfectly fine.
The sausage gravy is also great on scrambled eggs and hash brown potatoes!
That's exactly the way I always do it. Not a big fan of most biscuits.
I bet it is great on toast too.
ngl... those biscuits looked LEGIT. And that gravy... ooooh man, yes please give me the large chunk gravy 🤤
You absolutely made your southern US grandmother proud, whoever she is
2 Legit!
Yeah, that was very legit biscuits and gravy. I've eaten identical breakfast so many times in my life, so ... yeah, that's a win!
OMG, you are the first Brit I’ve seen make a quality looking biscuits and sausage gravy. I could taste it through the screen. Well done lad! 😋
Fantastic! Best attempt I've seen made of american biscuits and gravy other than getting it here in the south! You hit the nail on the head when you said hearty breakfast, it's supposed to be "homecooked," warm, comforting, and filling. Lots of butter! Well done!
Another note. You don't need to remove the sausage from the pan to make the gravy. You sprinkle the flour over it and let it coat everything, and then once fhe flour stops smelling like flour, you add your milk and the gravy will materialize on its own.
With a lot of stirring...LOL
@@timbuckman3870 yes, to be clear, stirring is involved.
If you taste it & you feel like your grandmother just gave you a big warm hug,, then you got it right. 🤪
As a person that makes this on a regular basis, here are a few tips. Put a lid on the pan as you cook the meats to keep the flavorful juices from evaporating. I normally add no butter because I have plenty of greases for the rue. When adding both the flour and the milk do so gradually, stirring as you go. You kinda want to brown the flour before adding the milk to avoid the gravy having a strong uncooked flour taste. I don't normally mix in bacon with my gravy but, I do normally use bacon grease as part of the rue for the gravy. I would suggest using thicker cuts of bacon so that you can get a better yield of gravy.
Yep. spot on.
@@kevinmurphy65 I didn't want to but, I spent most of the video nitpicking things just like my Grams did when she taught me how to make meals like this.
This is how I do it, minus the bacon grease, my family has always just used the grease from the sausage and that's been enough.
I generally fry the water out because it doesn't carry flavor and the excess water will cause the flour to clump and it can become grainy.
they didn't do too badly, but for sawmill gravy they made it a bit thinner than i like it. personally i make mine thick enough to at least hold its shape.
I'm so glad you finally tried making this! It looks like you made a pretty decent effort and I'm so glad you enjoyed it. Black pepper is definitely a big flavor in B&G so I'm glad you didn't go too light on it.
I love pepper! I think that's why I liked it so much!
Yes, definitely on the pepper! I may be guilty of over-going it on the pepper, but there is just something magical about lots of pepper on southern style biscuits and gravy
@@mrbarrylewis sausage gravy or breakfast gravy depending on where you are is based off sawmill gravy or white gravy which is just milk instead of stock for a brown gravy and a ton of pepper as the main flavor so its kinda like how cacio y pepe is the base to carbonara but american obviously lol
We tend to have biscuits and gravy (we call it country gravy) with fried eggs, bacon and peppery hashbrowns on Christmas morning. A nice coffee/tea bar with chilled juices on side as well. It's lovely. Everyone in their Christmas pajamas eating our yummy feast while the little kids open up their stockings. Biscuits and gravy means family and celebration where I live (pacific northwest). Yours looks great! Loved the addition of the bacon! 🥓❤
You should also try the biscuits with just some butter and jam, too. That alone is a borderline delicacy, too! Properly made biscuits are a wonderful staple that you can do so much with!
That's part of the confusion for the British, as that's what we usually do. Although thick "clotted" cream is more common than butter.
Butter and honey is something else you can put on these biscuits. In fact, my mother would say that, no matter what else you're putting on them, gravy, jam, honey, or whatever, biscuits should be served fresh and steaming-hot right out of the oven, with a sizeable pat of butter melting on them.
I love fried apples with loads of real butter with my biscuts. (USA)
Sausage biscuit and grape jelly is my kink.
Frankly, American Biscuits and English Clotted Cream and the Jams common to both our fine nations, are MADE for each other! Had it not been for that unpleasantness in the 1770's, we'd have joined our two fine dishes together and we'd all be the better for it!
I'm seriously impressed. One of the best home attempts at biscuts and gravy. Congrats! That is pretty accurate.
it fills me with joy to see you enjoy my favorite comfort breakfast food!
As someone who grew up in the southern US, biscuits and gravy is an INSTITUTION. You did nothing wrong! If anything it's maybe a bit more meat to liquid than I'm used to seeing, but I would NOT consider that a bad thing at all. So thrilled you loved it, and YES, they NEED to be eaten warm!
Umm, he did one thing wrong. The butter should be cut into the flour before you add anything else.
@@davidhealdjr.513I was wondering about that. I don't make biscuits but I was sure I've seen people do the butter and flour first.
I think the only thing that made me go "ummm" was the multiple re-workings of the biscuit dough.
A dash of tabasco or a few flakes of red pepper are nice too. Just a dash to enhance the peppery flavor.
@@davidhealdjr.513I'd also say he didn't have to take the sausage out, just mix the butter and flour right in
From a true American Southerner, it looks good! Would of gone lighter on the amount of meat used or maybe even gave it smaller crumbliness, as we usually present thicker on the "gravy" side vs meaty, to avoid that "cat food" look you had there. But all in all, by jove, I think you've got it, ol chap! Absolutely stonkin!
Yes, I agree. I would go half the meat and let the gravy get thicker. Even with all the meat, you can see the gravy is a bit on the runny side. It is impossible to have the gravy too thick.
@@kevineroseI would say if your gravy turns into a hard bread loaf, you’ve thickened it a tad too much. ^.-.^
@@Beuwen_The_Dragon Yes, I guess if it gets to be harder than pudding then I would stop cooking it.
Gravy looked thick enough, but was a bit to much meat.
I love it!!! BUUUUTTT....I wanted to see you try both together for the first time! You tried each individually first 😢 I wanted to see the joy on your lil face
My Meemaw would give you two thumbs up. Every family I know had a different way of doing it, but the effort and love was there. Well done, buddy!
Do use any kind of topping you like for American biscuits. Honey, jam, peanut butter, marmalade, etc. I'm glad you are sharing because this dish is not the horror that many would imagine without having eaten it.
86 the honey, jam, peanut butter, marmalade, etc. and stick to gravy or butter. You'll be glad you did. Some things are just not fit for proper biscuits.
@@HansDelbruck53 psh!
@@HansDelbruck53 Speak for yourself! Honey, Jam, Marmalade, and more are amazing with nice fluffy biscuits - honey-butter and chicken is my absolute favorite, it's so savory and sweet at the same time
Butter and molasses, smash the butter into the molasses and stir it together. Butter and white syrup works too.
I like concord grape jelly the most. 2nd place would go to strawberry jelly. I have never thought of making a peanut butter and jelly biscuit. That sounds amazing! I love PB&J sandwiches so I know I'd love a biscuit.
It is so interesting to watch non southern US people attempt to make this dish. I grew up making this and my version is so much more simple. Kudos to you for the appreciation.
Brown the crumbled sausage well, sprinkle with flour, and stir until the flour is browned. Gradually stir in whole milk as it thickens (or splurge and use half and half). You shouldn't need any salt, as the sausage is salty, but add ground pepper, and any other seasoning you prefer. You can always add more, but you can't take it out.
I’m in Illinois- you want to watch me make biscuits & gravy? I make it 2xs a year
If you try US biscuits and scones side by side, you can really tell the differences. Their taste, look, and textures are completely different. They look similar but are not even remotely the same.
Yup. Because I like scones, but I hate biscuits. Unless they’re Cracker Barrel’s.
This. Seriously.
Yes they are different in that biscuits savory, scones are sweet there are no additional flavors in biscuits like vanilla or sugar or orange peel or lemon, that you would put with a scone, biscuits are savory, when can be combined with sweet but not mixed in with AKA honey or jam.
There are such things as savoury scones
And yes, the recipe is the same
You just like to feel more important by saying they're different
@@larrym.johnson9219 honey or jam on biscuits _is_ excellent.
Great job! Biscuits and Gravy are primarily breakfast but it can be interchangeable for any meal.
You did a great job!! Its really impressive how well you did! The amount of sausage in your gravy is much more generous than I usually see but who would complain about?
Looks nice! In Kentucky (USA) we put the chunked up butter in with the dry flour first and get it all chopped up (butter should be pea size) and THEN add the milk. Try it this way next time - it'll be lots easier. Also, omit the bacon and just go with sausage. No self respecting Southerner mixes bacon in with sausage gravy.
That's the usual way we'd make scones too. I thought it was an odd method and more difficult than the way I'd use although it seemed to work okay.
Tsk, he'll just have to redo the recipe until he gets it right! ;-)
Yes, cut the butter into the flour like you would for a pie crust. My great grandma used lard instead of butter and I have used bacon grease when the sausage was too lean to make much grease for the gravy
My inner pastry chef cringed watching this
I said the same thing repeatedly as I watched but my gosh, the height he got on those biscuits..l I may actually try this reverse method, looks like it makes a bit of a puff paste effect.
You can go sweet or savory on American biscuits. It looks like everything went well on your first go at it. I'm glad you enjoyed it and definitely eat it while it's really warm, lol.
You did great. Looks awesome
Thing about biscuits and gravy is that it's different depending on who makes it. This is your biscuits and gravy. You did a pretty good job, too. I prefer it with sausage and pepper and a bit less chunky, but that's me. Also, we put sweet stuff on biscuits too. It's why they're so wonderful.
I used to sample B&G at local restaurants out west as a litmus test for the place and you are so right, everyone makes them a little different.
Yep it looked pretty good. You can get way worse here in the US sometimes.
honey butter biscuits
Oh hell yeah! That's a favorite of mine.@@versusforward
Also, leave the bacon strips alone and place them to the side of the biscuits and gravy. What the hell's he breaking up the bacon and tossing it into the gravy for?! Don't screw with bacon; it's perfect on its own. =)
I've found it really helps the lovely British folks trying to make American biscuits if you think of them as being a pie crust, because that's basically what they are. You did a wonderful job, and I'm glad that you enjoyed it! Biscuits and gravy is a pretty regular breakfast where I'm from (Virginia).
Never thought of it like that... but yeah, basically an open faced chicken pot pie... but with red meat and no veggies lol.
I am glad you have tried this amazing American breakfast dish. I would like to recommend a few changes. Cream instead of milk for the gravy, also use shortening instead of butter in the biscuits. Another treat is having butter and honey on those biscuits as a after breakfast treat.
It took me years to figure out that's what the giant can of Crisco on my Nana's counter was for. I couldn't figure out why my biscuits weren't quite right. Lol
How about a homemade biscuit broken up into a tall glass of ice cold milk?
If you grate the butter in, butter can be frozen. Do all ingredients at the same time, mix until incorporated. Take out and knead, or fold over, no more than 10 times. Roll out to no thinner than 1/2". When you cut the biscuits, don't twist the cutter. It will let the biscuits fluff higher. It does look like an excellent first try! IF you want sweet, no more than 1 tablespoon per batch.
And try not to re-knead the dough. That will make the biscuits tougher and shorter.
I was going to comment the same about the twisting. Surprisingly he got a decent rise.
Always Love Mrs B's tasting cameos at the end! Please do a cheap vs steep video on this with her!
no mistakes were made man you nailed it and it looks great!
Love Biscuits and gravy, I make this all the time. Quick tip, when cutting biscuits press down on the cutter and don't turn, if you didn't cut all the way you can gently jiggle the cutter but no spin. If you spin your glass or cutter it will prevent the biscuits from rising perfectly. Oh I've never seen biscuit dough made that way. Normally you add the butter to the flour then all the other ingredients. Btw, you have to now be a Knight That Says NEE.😅
As someone who enjoys making and eating biscuits and gravy, I really love you put bacon in the recipe. Not something I am used to, but it looks really good and I want to try it now. In addition, I know this is going to be hard to do in a nonstick pan but you should sear that sausage to the point that it at least starts to brown. That way it will taste even better.
The Maillard reaction is a powerful tool when cooking.
I'm not a fan of adding bacon, personally. The smokey flavor is overpowering for this dish imo.
For the reason why we use the word "biscuit" to mean two very different things on the opposite sides of the pond, the original meaning of "biscuits" was "twice-baked bread," with the most common reason to bake your bread twice at the time of the settlement of the Thirteen Colonies of British America being to dry the heck out of it to increase its shelf life--as in the British Navy Staple, Ship's Biscuits, also known as Hardtack or Survival Bread. Biscuits of this type were hard and dense as rocks, flavored with just a little salt to further preserve it, and thus basically only edible when SOAKED in stew or sauces...or if you didn't have that, water, liquor, or your own saliva.
Hardtack remained a staple of US frontier life even outside military circles, as while you never wanted to EAT hardtack, it was better than starving, so everyone knew how to make it and kept some in the bottom of their pack for emergencies. Over time, as the need for true survival food lessened, the recipes evolved naturally into the hardy and savory, but FRESH dinner rolls, which could be treated like scones or dinner rolls and slathered in butter or jam, OR like old-school hardtack and soaked in delicious sauces--now to compliment the flavor and texture instead of hide it. To this day in they have an association with "rugged frontiersmen" in the US, and are more popular in the south and west.
Whereas in the British Isles, where hardtack remained basically exclusively the domain of the military and "gentleman explorers in the colonies" a new kind of sweet biscuit--twice baked to give it a firmer, cracker like texture, not out of necessity--became popular in Italy, France, and finally the UK. This evolved into the british usage of the term, coming to encompass what folks from the US would call a "cookie"--after a different sweet bread dish from the Dutch--influential in early New York, which had previously been the Dutch colony of New Amsterdam.
Here in my part of the US, we don't add any butter or bacon to the gravy. We do leave the sausage in the pan, and make the roux with it right in there, but it looks like you made a pretty darn good version with the ingredients on hand!
Yep, I make it just like you. It may not be the most visually appealing dish in all of human history, but goodness gracious is it delicious!
I'm happy that you enjoyed your initial experience with southern style biscuits and sausage gravy. You did a great job preparing it for the 1st time. Liked & subscribed
Never seen that much butter used to make biscuits and gravy... i like it.
Biscuits and gravy was a revelation when I first came to the states. Every place has a slightly different version but all delicious and put a couple of fried eggs on top and you have a "stonking" breakfast that will likely knock you out for hours!
You should try Strawberry Shortcake with the same biscuit/scone recipe. It's delightful!
I do, but add a tablespoon or 2 of sugar, so they are sweet.
Cool! I'll do that.
This looks great. North Alabama native, here. Opinions on American biscuits are varied and very regionally different. Yours looked like a good first attempt. I grew up eating Cathead biscuits that are typically pinched off of the dough and not cut. Sometimes, they are placed in a greased, preheated cast iron pan for baking so that they are crisp. We prepare our sausage gravy with a healthy grind of black pepper so that is right on the nose. The inclusion of the bacon chunks is not unheard of but less common in my experience. People often reserve bacon grease for making roux for gravy AND I have heard tale of people using it in place of lard or butter to make biscuits. All this needs is an over-easy egg Fried in some of the drippings.
As a former American biscuit-making professional (two summers at KFC in my teens) and lifelong biscuits & gravy connoisseur, the only thing I would mention is that the biscuit shortening (lard and/or butter) is typically cut into the dry ingredients BEFORE the buttermilk is added. Also, the shortening should be VERY cold, so that it melts as little as possible while working the dough. It's the tiny bits of chilled shortening that give the biscuit that sought-after flaky, layered quality once it's rolled out--like a pie crust, but much softer. That flaky quality is, to my mind, the main difference between American biscuits and scones. (Well, that and sweetness--although sometimes biscuits are made sweet, and even used to make strawberry shortcake).
Also, the milk is normally added to the roux more gradually, which helps avoid lumps in the gravy.
Are you telling me you guys made the biscuits from scratch at KFC?
@@Adrian-Maxwell For the most part: The dry ingredients were packaged premeasured, but they were made fresh every morning.
@@Doktor_Calamari Explains why they're so damn good.
Back in the 80s, when KFC made from scratch buttermilk biscuits, they were hands down the best biscuit I've ever eaten. I'd go by and get a dozen to eat with our meal at home! And now, like you, I work at Hardees and I'm the biscuit chef..made by hand with pre-measured dry ingredients and I pour in the buttermilk and mix by hand. They want me to enter the national contest but I don't think I'm going to do so.
@@dreampsi2 Hey, might as well go for the gold! You never know unless you try!
In at least the part of the Southern United States I'm from, "white gravy" and "country gravy" are basically interchangeable terms for what you'd call a peppery "bechamel". Make it with sausage and it's "sausage gravy".
The "peppery bechamel" form is often served over mashed potatoes, or fried breaded chicken cutlets, or fried breaded "cube steak" (vigorously tenderized top round steak).
Confusingly, the latter dish is called "chicken-fried steak".
Dude (gender neutral). Stop. You're making me hungry.
You cut in the butter into the dry ingredients before you put the buttermilk in. It makes it lighter and fluffier. ❤
This is pretty good for your first try! But there are two things to note. First is that you’d generally use uncared breakfast sausage, not pork - but you spiced the pork so you’ve basically just made your own. The second bit is that your biscuit dough is just a bit overworked. You want it to only barely hold together for the best texture. You even want to avoid having to ball up the dough after cutting it into rounds, which is why you will see some people making square shaped ones.
Biscuits and gravy is best served immediately but one of the reasons why it was so popular initially is because it can be enjoyed later with stale biscuits since the gravy will rehydrate them. The gravy lasts a long time without refrigeration, too, so it could be left in a pan and reheated quickly when it’s time to eat.
And what exactly is "uncured breakfast sausage" if not seasoned pork mince?
I'm a bit peeved that as rough as his biscuit prep looked, his biscuits still looked way better than mine.
@@hotlavatubeThat may be down to the flour. Some brands work better than others.
@@YaaLFH IMO his seasoning blend was actually pretty good, but crushed fennel seeds are really standard. Without fennel seeds, it doesn’t taste like sausage for me.
@@auntlynnie I knew that spice blend was missing something!
Not quite how my grandma makes it, but close enough to understand just how glorious this meal is! Well done!
You absolutely nailed it gorgeous job and that is my absolute favorite breakfast
For your first attempt this is one of the best I’ve seen. I grew up making this. Honestly I’d eat that. Great job 👏
Nothing wrong with putting butter and jam on the biscuits! I liked to use one half for that alone, and then the gravy (with scrambled eggs!!!) on the other half. 👍🤤
Bojangle's Biscuits are exactly that.
Your biscuits look great. I love all the seasoning you put in the pork.
I could eat Biscuits and gravy for every meal if it wasn’t so heavy of a dish 😂
For your first time making it you did an incredible job!! Your biscuits honestly looked delicious. Put a little honey on them and you have a wonderful start to your day haha
that looks AMAZINGLY yummy! yeah, you can really make it as chunky as youd like. its considered comfort food here. the biscuits are good with cream and jam too. so glad you liked it!
This is my absolute favorite breakfast of all time! You did a great job 🎉
It's always so awesome to see someone discovering how comforting biscuits and gravy is for the first time.
As an American, you did a great job, and I'm glad you liked it! I firmly believe that food is the best way to learn about, and share in, other cultures. It makes me want to try some British dishes that Americans see as 'iconic', like beans on toast or the Full English.
A full English breakfast is a religious experience. It's a combination of things that sound bizarre at first...but go together so well.
And now I’m craving my grandmother’s sawmill gravy and biscuits❤ fabulous job young man!
I love biscuits and gravy but I try not to have it too often.
I tried a recipe from my grandma that my dad said she used to make called Eggs Goldenrod and it seems like it is similar but instead of sausage you use hard-boiled egg whites chopped up and then garnish with crumbled egg yolk (and serve on toast usually)
Oh that sounds different! Like the idea of that!
My Mom would chop the entire egg (yolk included) and mix it in the white sauce (I wouldn't call it a gravy, as it didn't use pan drippings). We always called it "creamed eggs," but I've since learned that there are also very different creamed eggs in French cooking.
I've tried adding hard-boiled eggs to sausage gravy, but I thought it was overkill, and not as good as either one was separately.
Sausage or Sawmill gravy is how I knew it growing up. It was an occasional and delicious treat for breakfast (or sometimes dinner). There’s also redeye gravy which is made with country ham or bacon drippings and coffee. May have to get this on the menu soon…especially if the weather starts to cool down some.
Awesome, reading this comment made me hungry lol
I regularly make redeye gravy and make an open faced sandwich with Texas toast, mashed potatoes, and fried crispy country ham all drowned in the gravy
Yes! My granny made redeye gravy from time to time and I miss it.
As an American and a Southerner, I can say you nailed it. I was confused at first when you assembled the pork and spices, but then realized that is how sausage is made. I'm sure it was super yummy!
Totally agree, I just didn't understand the bacon. Never heard of that but may have to give it a try.
I'm from Oklahoma. It's not exactly southern, but B's and G's are by far my favorite breakfast food. I wouldn't complain if I was served that.
Also I frequently eat jelly or honey with a bit of butter on biscuits. So they're a great vessel for delivering sweet, even if we don't make them sweet in and of themselves. The great American institution KFC gives you honey packets with your food and I'm pretty sure that's just there to eat with the biscuits.
If you ever get a chance, try a biscuit with homemade molasses and some country ham on the side. Delicious with the sweet/salty combo! I'm sure you can find molasses at a farmer's market out there. Most farmers put it in Mason jars but I've even seen it in paint cans (unused of course. :~D)
Biscuits and gravy are a MUST! And some of the wonderful things you can do with this gravy: 1) It keeps and reheats very nicely, so if you make extra, just put it in the fridge and warm it again the next day, OR make it the day ahead of time and just heat it back up. *note* you may need to add just a little more milk when reheating it. 2) it goes really well on top of a fried pork or chicken cutlet, or even over fried eggs and sourdough toast. 3) just eat it by itself... it really is a meal on it's own.
B&G also pairs nicely with country fried steak and eggs and hash browns!
You nailed it, Barry. Looks like it should, and your response indicates the taste is on point. Smoked paprika in the gravy is a nice addition.
Looks good. As an American growing up my mom made biscuits and gravy on Sunday morning but never added meat to the gravy. She did use bacon drippings to make the gravy but no actually meat added. Lots of pepper 😉
Yeah that sounds amazing! I love pepper so this was really, really up my street!
Over all, great job. Those biscuits looks about as perfect as can be expected, and from your description of taste and texture they were. Everyone makes their gravy a little differnt but it sounds like you got the right results. Over all, id totally eat that if you made them for me.
You've absolutely nailed it. My favorite breakfast ever.
I love that you made this so thick. I believe the gravy originated as a way to stretch out the sausage.
You did it! Biscuits and gravy, delicious 😋
My family is from Georgia, and I never once had white gravy until I was grown and eating in a Cracker Barrel restaurant. My grandmother & mother's gravy was a light brown, generally made from chicken drippings and, if needed for additional volume, with added bacon grease.
Biscuits and gravy are extremely popular in America. Highly recommend on trying it at least once. You did not do anything wrong, it is suppose to look like that. Any leftovers for reheating, add some milk to the gravy and you can use the stove top or microwave. I'm glad you were able to try it for the first time, Barry 🎉
This has been my favorite breakfast since 1975! My dad made it every Saturday morning. We used Pillsbury refrigerator biscuits, but the gravy is also very good on potatoes or toast! :)
Sausage gravy over fried potatoes is to die for.
That looks terrific! I'm sure I'd love it. And the biscuits were right on. But the gravy doesn't look like anything I've ever eaten. We don't put but a tiny bit of chopped up fried sausage in the gravy. The flavor comes mostly from the sausage drippings left in the fan after frying. So the gravy is kind of like a very thick, light grey liquid with some bits of sausage mixed in. Thick enough to hold up, but not chunky with meat. Then you eat the sausages on the side. You can dip the sausage in the extra gravy that's overflowed the biscuit to make them even better. And the gravy needs to be piping hot. But I'd love to try the style of biscuits and gravy you've made. I'll bet it's wonderful.
Excellent first try! I'm sure it was delicious. I've never used bacon, and you used more pork than I would. I just use American breakfast sausage, which your spice mix is pretty close to. No need to remove the meat, just throw the flour on the meat and grease and make sure you cook it for at least a minute or two to get the flour taste out of it, like you would a roux, then add the milk. Lots of black pepper is a must. Good job! Pro tip with the biscuits...put them all close up to each other, not spaced out. They'll rise higher and have a softer, more moist consistency.
I'm kind of surprised you aren't familiar with a Bechamel sauce, which is basically what white gravy is, just with added meatiness (though the meat isn't actually required). Also, we totally have brown gravy here.
And yes, sometimes, just eating a white sausage gravy on it's own is a simple pleasure :)
I personally love to get the sausage really browned and crispy-- it adds a bit of that caramelization flavor and a bit of extra texture. I hope you do more videos of trying new foods for the first time, it was super fun!
This cracked me up lol! Born and raised in Texas! Here's what I do...I fry chicken for dinner, save the grease and use that to make my cream gravy the next morning by adding flour, milk, salt and pepper. There are a lot of ways to make a gravy for sure! You essentially made sausage gravy but you used "minced" we just use sausage and don't add all the butter because the sausage has enough oil. At any rate good job!!
You cant buy the sausage we use here over in the UK.
@@RebelCowboysRVs so you can't get bulk country sausage over there that kinda sucks
@@darkdragonsoul99 Nope, they can get pork sausage but its not the same. For instance, !/4th teaspoon of sage in 3 or 4 pounds of sausage, compared to our 1 to 1.5 teaspoons per pound.
I've heard sausage and country gravy most commonly. It's up to preference, but i usually see it just a bit thinner so it flows a bit more, and the biscuits are piping hot. Well done! ❤
I love biscuits and gravy as a treat for breakfast with Tobasco hot sauce. I have had them at many different restaurants. I have to say your first try making them is beautiful. In fact the ones you made look better than any I have had. Well done.
I loved every time my mom would make biscuits and gravy for us as kids, and it's still a favorite of mine today. Looks like you used about twice as much meat as what we'd usually have in our gravy, but that's not necessarily a problem either!
You can now officially call yourself an honorary American
haha ok thanks
Honorary American no thanks
Hurtful comments. Just trying to give Barry some love.
@@Boogie_the_cat There's no such thing as free healthcare. And from what I've heard, the wait time to see a doctor with the NHS is weeks, if not months.
@@CricketEngland Good. We kicked you lot out for good reason.
Barry, you did a great job here! Looks to me like it came out perfectly...and some people make it a bit thicker like yours, but if you like you can always add a bit more cream or milk if you want it that way, but many people like it the way yours came out...either way it is that flavor that counts! Great video. I sent a link of this video to another guy from the U.K to show him that he can make it too! I am from the South, so I can say you did it well! 👍
I don't think I've ever had biscuits and gravy with bacon in it but a good sausage gravy with chunks of link sausage and a good buttery biscuit makes a damn good meal no matter what time of day it is usually you find it at breakfast but it's one of those dishes you could eat anytime of the day
Yeah, same here. Bacon grease yes, bacon bits never. Still, I fear Barry could be a trend setter on this one. Unfortunately, this might result in Barry being prosecuted by the Hague for the resulting decline of worldwide health caused by the invention of bacon-ified biscuits n' gravy. ;-)
I've had bacon based biscuits and gravy. It was bland.
A buddy of mine used to work at a restaurant in Austin called Bacon (sadly closed these days). They did biscuits sausage and bacon gravy that was awesome, with their house-cured extra-thick bacon. I miss that place, nothing beats their ole corned bacon reuben.
Almost any meat works, chicken, hamburger, sausage
I have never used fish or seafood ( Nebraska is a bit far from the ocean)
Makes great stoned/hungover food, esp with fried over medium eggs and some strooooong coffee.
I love this for breakfast but have never made it myself because I always thought it would be to much work. Why did I have to watch this and find out how easy it is. One thing I did note is that you had way more meat in the gravy than you normally get when eating out and it looks great.
Looks amazing, especially for your first attempt. Well done.
Smaller bits of sausage for sure but it looks like everything else is perfect!
Thanks appreciate that, yeah I should have kept mashing up the pork mince, was concerned it was too chunky, but sort of liked it that way!
American biscuits are a bit fluffier than scones. The outside crust is also softer. Those are the main differences I notice between the two.
You nailed IT...! Enjoy......! From NC.
it is called sausage gravy or country gravy depending on where you live.
Awesome info thanks
So glad you enjoyed another American staple. I very much love this and will sometimes make it for supper for my family. Its very filling and hearty. You need some real American breakfast sausage to get that taste just right though lol. And I can assure Mrs. B it is much better warm.
A good first attempt! Coming up in eastern Kentucky (and not sure if this was a regional variation, or just what our family was used to), we'd put the biscuits closer together so as to make them taller, plus when broken apart some of the sides had not crusted but showed their white, fluffy insides. We also put a bit of butter on the tops to soften and flavor them more.
On the gravy, yours was a bit thicker than we'd do it. I approve of separating the meat out until the roux can thicken properly and not break, then adding it back, though some prefer the gravy coming together around the meat (I could never get the hang of that). One thing we did differently was to brown the flour a bit in the grease before adding the milk, to get a sort of tan color on the final product, and to add yet another layer of flavor from the toasted flour. We also would often use Jimmy Dean's Hot Sausage, a breakfast sausage with a familiar flavor profile, but with the addition of red pepper flakes. I'm not sure what your spices there would add up to taste-wise, but if they're anything like American breakfast sausage spices and seasonings, you're in the right neighborhood!
Put an egg cooked 'over medium' next to that, with an ice-cold glass of orange juice next to it, and you may not need to eat for a couple of days! And don't operate any heavy machinery afterwards, as you're at great risk of a post-breakfast nap, if not outright hibernation! :)
However, if you're still of a mind to sweeten things up a bit, in an old-fashioned sort of hillbilly way, try chucking one of the biscuits in a small bowl and cover it with a boiling mixture of 2 parts water, 1 part sugar, with a dollop of butter on top to melt. Stab at it with your spoon a few times to let the hot, sweet liquid soften the bread, and the resulting sweet mush is the perfect balance against a strong cup of black coffee. You might refer to the entire feast as a coal miner's special!