Freeze your butter for 15 minutes and grate it into the flour using the largest holes on a box grater. Saves you a ton of time and makes biscuit making as easy as possible. Biscuit dough should be a loose, shaggy dough, only just coming together. Roll it out, then fold like a letter and roll out and fold 5 times. It builds layers and finishes the kneading/mixing. Sausage is supposed to be breakfast sausage (near the bacon in American grocery stores.)
@@TwoBritsTry I’m an Appalachian grandma and I’ve made quite a few biscuits in my time! You might try getting some Bisquick and make drop biscuits. They aren’t as pretty but they taste just as good. Love you both!
You should try to make it with American Breakfast sausage instead of the Italian sausage. Italian sausage isn't traditional and for me the fennel in it overpowers the dish when used for biscuits and gravy. You got ripped off paying $30 for that restaurant made biscuits and gravy.
Another good one is Swaggerty's mild all-natural. Pioneer Woman recipes are made for Food Network, not for everyday cooking. For simple biscuits that taste great, search up Cowboy Kent Rollins. Or The Hillbilly Kitchen.
Same thing I was going to say the second I saw the sausage they were using. I like to make my owe buttermilk by using whole milk with a tablespoon of lemon juice.
everyone commenting is right sorry but the biscuits do look more complicated than they need to be the sausage should be regular sausage and not Italian sausage and the biscuits you made were nice but the top did look hard and not like a regular biscuit buuuut I know you guys are learning and you did your best and you did try so we're not mad at you at all we just think this video needs a redo with a better simpler recipe and the right sausage and you don't have to test it with a 30 dollar biscuits and gravy meal if you don't want too we are glad your here we love you and your channel and content and you did your best and we are proud of you for that so please don't take any constructive criticism to harshly we all mean the best for you great job guys!
Thank you for the advice and suggestions! we tried to follow the recipe we found from the pioneer women, but will definitely be trying other versions in the future😊
LOL!!! You two are fantabulous!!! Homemade is always best!! I would never have paid $30 for that but you also used Italian sausage so that was automatically going to bump up the flavor. FYI, plain flour in the UK has a different protein content (lower) than all-purpose flour (found that out after watching a Mr. H and Friends biscuit fail) so if you try to recreate this in the UK, know that they probably won't turn out the same. Biscuits take practice since you're not used to making them. Definitely need to use a different recipe but they look good. I think the reason why they separated is because they were stacked. You could use a pastry cutter or you can use two knives and criss-cross them through it, too. Don't overwork the dough or you'll have tough biscuits. You definitely need a bigger bowls and pans. A cast iron skillet set would do you well. Don't twist the dough when you cut it. You'll seal the edges and then they won't rise high and fluffy. My only suggestion is to try it with the sausage that comes in a roll. That is specifically "breakfast" sausage which a lot of people might come at you for not using it, lol. We like Jimmy Dean sausage in the Sage flavor.
Thanks for sharing all that helpful info! It’s always great to get tips from someone who knows their biscuits. We’ll definitely keep your advice in mind for our next attempt!😊😊
@@DeborahDavis-zi6pm me too! Though I still add a little sugar and salt. I'm also not a fan of the mess of rolling and folding and cutting the dough. I sometimes don't worry a ton about the layers and make a slightly wetter dough and just make them as drop biscuits. Same great taste, still a good texture and it's so much easier and a lot less clean up- right from the bowl and onto the baking pan and in the oven.
Why did you use Italian sausage and not breakfast sausage? Bold choice. If you had just folded your dough on to itself, then cut out the rounds, you would have had better biscuits, instead of stacking them.
@@tinahairston6383 Yes, you don't want to freeze it solid as a rock because it is hard to grate... best to just stick it in the freezer for 30 minutes to an hour so that it is firmer but not rock hard. Then use a grater with large holes. And then don't over mix the butter into the dough. Normally you do the butter as the last ingredient after everything else i mixed and then you should still see pieces of grated butter, if you overmix the butter the biscuits will not be as fluffy because the melting butter creates steam that helps puff up the biscuit.
I don't know why the homemade gravy is brown. It should be white and fluffy even with the sausage. My specialty is biscuits and gravy, and Chicken and Dumpling's.
Thanks for watching! The pepper definitely changed the color but it wasn’t overly peppery! We tried to follow the recipe. We’ll definitely try another recipe next time 😊
@@MrSimpsoma I prefer brown gravy. The difference is that as you cook the roux you toast the flour a little. That adds a depth of flavor-umami. Only takes a few minutes more.
- You added so much flour to the surface and rolling pin. You knew over-kneading it would make them tough; too much flour will also. - Ppl already mentioned the sausage. Breakfast sausage is by the bacon, usually near the luncheon meats or eggs sections in the store. There are links and big, fat tubes. The tube ones are ground meat (mince). - When warming biscuits (or bread in general), split in half, and put in microwave on high for only 10-20 SECONDS. Your biscuits looked brown on top instead of golden, and you did a disservice to the restaurant biscuits by cooking them more. All in all, you did a great job and glad you liked yours better. These vids are really cool and hope you keep doing them. Don’t forget to throw in some British foods too.
Don’t put your hands on the cold butter. That’s why the cutter. Use 2 knives if you don’t have one. There is a 2 ingredient kind of biscuit that would be best for you. Watch Hillbilly Kitchen to learn why and how to make all sorts of biscuits. She is the best. Recipes are one thing. Technique is what makes biscuits. Do not overwork the dough. It toughens the biscuits.
Love Nicola's laugh! Word to the wise, Ree Drummond cooks for a family of at least 4, maybe more... maybe cut the next recipe in 1/2 or even 1/4. You want a higher fat sausage, but yes, minced, but the roll sausage is also minced. FYI.
Pew pew definitely shots fired 😆get some bigger bowls and a apron luv you can’t get a southern card without these essential items 😆the Italian sausage doesn’t have enough fat, that’s why you want to get the ground pork sausage when making gravy. Always wonderful 💯b nice to Andrew 😂you are stealing his slippers.
Thanks for sharing your homemade breakfast sausage recipe! It sounds delicious and would definitely add a tasty twist to our biscuits and gravy next time! Thanks for watching😊
Gravies are usually made by adding flour and milk, or broth for brown gravy, to the meat DRIPPINGS, essentially the grease. So you have bits of meat, but they’re obv not using a pound of sausage to make 4 servings. That’s why there’s less sausage in the restaurant versions, but at home, you can sausage it up as much as you want.
Keep up the great work and covering all the best American recipes. Especially this one. Keep trying it out in different ways. Biscuits work with everything.
A good old family recipe will always be at a restaurant one. The family one is made to be the best taste with labored love. The restaurant one is made for quick cooking and taste good enough to not get complaints.
The trick with biscuits is, like all recipes, lots of experimentation and practice. You have to find what you like personally, then practice until every time you make it, it’s identical. Now then, not wanting to laugh at you, and I think it must be a British thing because I haven’t yet seen a British food reaction online where it’s not done. But why do y’all take such full gob-sized portions of food and then nearly choke trying to chew them? LOL! 😂
If the bowl isn't big enough, just clean your countertop and flour the surface instead. It's extra mess yes, but having the extra room to move and mix can feel like a big difference then being confined to the space of the bowl. Just remember that if you are working with anything wet, to make a hole/pit for it in your flour/mix so it holds it for you. Work from the outside to in to add to the wets to solidify and minimize any potential wets spilling out. Once your flour and wets are mix, you can knead in the butter. If flouring your countertop still sounds like a pain or too scary then consider a large Aluminum Foil Pan. They are nice and big, semi-reusable, cheap and disposable. If you designate a couple just for mixing food a pack can last for a while. That should give you more room then bowl so you can really get in there and mix everything up like you could with your countertop. Oh and yeah. If you order delivery... odds are the apps are marking it up and you generally should expect like $10-20 extra to any order. Like ordering Chipotle, if you order pick for like $20. The same order usually cost $30-40 as delivery. Some apps might even have different prices compared to if you ordered from the store directly. Delivery apps are super scamming now a days.
Hands down yours, looks phenomenal wonderful job! You could tell it was gonna have a better flavor. Im telling ya homemade is better. Sorry, I comment as i watch lol.
As a southerner, I have to say, I’ve never had homemade biscuits that were made with self-rising flour. We use AP and baking soda. I’ve never had biscuits with gravy-but I do know that what American’s eat is usually made from breakfast sausage-it has sage in it.
My mother also always made drop biscuits-she was from a big family-likely no wasted time rolling it out. lol but I’ve only ever rolled them and cut with a cutter. I don’t eat them often. My mother was a huge healthy eating person. is. Not was. lol she’s 86.
The first time I even heard about biscuits and gravy was when I was working at a discount store that had a diner in it-in northern Illinois, yes, I was kinda sheltered, growing up there. But it’s always been breakfast sausage, yuck. Lol
Love your channel and content. Especially love the way you are towards each other. It shows the love between two people that I grew up with when I was a little one. Keep up the good work!!!
I am adopted and my adopted last name is England. Believe it or not, that's actually the historical last name of my adopted father. I was told by my ex that I was traitorous towards my genetics because I am primarily Irish, Scottish, Polish. Mostly west European decent. Lol 😂😂😂😂😂
Well done! lol. If anyone asks you to pay $30 for 2 biscuits just think to yourself "Would I pay $30 for 2 scones?" No I don't think so. haha. I would say that your biscuits are splitting up because there is a layer of flour between each patty that you smashed together. Since you have flour powdered, maybe try not to do that or use something to wet it down before mashing the 3 together. Then they should stay sealed in the oven.
👏👏👏 Well done!! Nothing beats homemade. I encourage you to continue making it and experimenting with different recipes. Before you know it, you'll just be making it your own way!! 💜
Hi, try using a box grater on the butter. Use the largest holes. Instead of cutting out disks and stacking them. Role out the dough into a rectangel then fold the dough over, then roll into a rectangle again and fold it over. You can do this 2, 3, or 4 times more if you like. Cut out once, no stacking.
Oh dear! Don’t overwork that dough. It will get tough on you. And overly chewy. The fewer touches, the better. Just fold, fold, fold. It’s the layers that make it flaky. And that’s what you want.
I make biscuits from scratch and the recipe I use says to knead 10 to 12 times. What I like about the cookbook I got the recipe from it tells you the reason why you should not over knead it
Some tips: Yes, you always want minced sausage, whether it comes in a flat pack like that, or a bulk roll. If all you can find are the little breakfast sausages, slice the skins off and use the insides. On Salt: Yes, the same volume of salt can taste more salty or less, depending on the coarseness of the salt. If you're used to kosher salt, iodized salt will taste saltier not because of the iodine, but because it uses smaller salt crystals, so you're getting a greater *_weight_* of salt in the same volume. There's less air in that spoon, and more salt. You shouldn't be too scared of the amount of salt in the gravy because it's going to get mellowed out by 2 things: The milk in the gravy, and the biscuits. Pro Tip: You can serve this kind of gravy over any neutral starch. I'm talking toast, unsweetened scones, Yorkshire pudding, mash, cornbread, polenta, rice, a thick oat porridge, savory waffles, the list is endless. I've even added roasted mushrooms to the gravy and mixed it in with conchiglie(giant shell pasta). That was rather fabulous. ♥😋♥
Watching you cook makes my heart light. Your gravy looks perfect. The only thing is I've never used Italian sausage. Just a plain sausage, then you need to use salt and pepper.
We really appreciate your feedback! It’s always nice to know that my cooking can brighten someone’s day. We will definitely try plain sausage next time!
You may need to dump your bowl out onto the counter to give more room for mixing dough together it also allows you to slightly kneed the dough. Just remember not to overwork the dough it will make biscuits tough if you do. The key is to keep the butter from warming up too much.
Use sage or "Breakfast sausage". Usually comes in a I pound "chub" roll, or patties or short links on a tray. Grate frozen butter, mix it on the counter, no bowl. Don't over work it, don't roll, just form into a patty on the counter and cut with a drinking glasss. Wrap in cling film and refrigerate between mixing and cutting.
The easy way to make biscuits is to use self rising flour and grate frozen butter into it. Stir, then add the buttermilk. Roll 1/2"-1" thick, cut, turn into a pan, bake. Rolling super-thin and stacking will NOT improve them. The more you handle the dough, the less tender the biscuit will become.
Great video. I'm a Yankee from Detroit and I use sweet Italian sausage in my gravy and it is delicious. My biscuits are undesirable, they are horrible. I pour my gravy over fried potatoes. Yum. I'm enjoying your culinary adventure. We all tend to make recipes to are own taste. Have a wonderful day.
I found a phenomenal biscuit recipe called buttery breakfast biscuits. Once I learned how to do it right, I was making it two or three times a week and it literally took me 20 minutes from start to finish and including measuring and kneading the dough and cutting the biscuits and cleaning off the cutting board while they were in the oven and taking them out of the oven. The whole process was only 20 minutes for 10 biscuits. I wasn’t making biscuits and gravy at the time. We would just have biscuits for the sake of having biscuits with butter, syrup or jelly. When the biscuits come out the oven, I always take a stick of butter and rub it on the top of each one and let the butter soak in (I don’t use the entire stick of butter for the biscuits. I just use it as a way to rub the tops of them without slicing it) Also, the thickness of the dough is very important. I would roll out my dough to a half an inch thickness and use a 2 1/2 inch biscuit cutter. Having everything at the right temperature and kneading the dough only 10 to 12 times, my biscuits rose from a half an inch to well over 2 inches when done and they would be light and airy
Wow, that sounds like a fantastic recipe! I love how you’ve nailed the process down to just 20 minutes. Those biscuits must be so light and fluffy-definitely making me hungry!
It’s funny to watch you guys give each other your own sized bites during the tasting. I always notice that Nicola takes small bites and Andrew goes ALL IN! Lol You both did a great job. I’d prefer your sausage and gravy. I believe it was darker due to you making a roux, more sausage and the black pepper
Thanks for noticing our tasting styles! It definitely made for some entertaining moments. And I agree, the roux really adds a depth of flavor to the sausage and gravy!
Pro tip: put your butter in the freezer for a hot minute, take it out, and use a cheese grater on it. Little thin strips of butter: that’s what you want.
Have you seen that video of the toddler jamming a spoon full of food down his/her father’s throat? That’s what I thought you did to your wife the first bite with the air plane. I laughed so hard.
Pastry blenders are a complete time saver without the expense and bulk of a food processor. My parents got one as part of a wedding gift back in the 60s. These days you can get a decent one at Target for $12-$15, depending on the brand, plus tax. And it's small enough to pack in your luggage. 👍😎👍
I always get the pastry blender that has “blades“. The one with the wires tend to get mishapened really easily. I usually recommend to people to use a large fork if they do not have a pastry blender
It’s not about the sausage, per se. It’s the FAT in the sausage. You need a whole lot of fatty grease in that browning of sausage. Then, when you’re adding the flour, you can make a proper roux. Adding milk to that will make the gravy part. This is the most I’ve laughed in a long time! Love you guys! ❤️
It's about the spices in the sausage Italian sausage is spiced differently. Also biscuits and gravy was created from American breakfast sausage and that type of a grind is probably going to be best as well along with the spice combo. Italian sausage isn't going to have any sage in it probably isn't going to have any allspice in it in it.
My normal batch of biscuits makes around ten dozen. I always use the wire pastry cutter to mix in the butter or shortening. Take a huge bowel and a gallon of milk. I own a small bakery and coffee shop. Always come. out about two and a half inches high when one and very soft and flakey.
You guys did great. By know you already heard about the sausage choice. Italian sausage is a very flavorful sausage, that might be the reason you liked it. Some of the spices are also used in breakfast sausage. But breakfast sausage would make it better. My choice is a turkey breakfast sausage. Just like the flavor, and we have to an in gredient that usually is in pork breakfast sausage. I always add a bit more rubbed sage to mine, just because we love that flavor. And yes black pepper is fantastic. What might help is actually watching a few videos on how to make biscuits. But yours still seem to have worked out. There might have been to much flour on the layes, and thats why it fell apart. I would as someone else mentioned just fold the dough over to make the layers. Great video. And the gravy from the restaurant did not look very tasty to me. Yours looked great, even so it was darker. Mine always is dark as well.
Biscuit tips. You're gonna need a bigger bowl. Use glass, not plastic. Measure your dry ingredients into the bowl and put it AND your butter in the freezer for at least 30-45 minutes. Get a pastry blender. When ready, grate your frozen butter into your cold flour Use a hot pad or towel to hold the cold bowl with one hand (don't warm the bowl) while you cut in the butter with the pastry blender. Use ice cold milk. Use a sifter or seive to dust a thin layer of flour on your counter. Pat your dough out, fold, pat, fold, several times, patting or doing a final roll with a rolling pin to 1/4-1/2 inch. Cut straight down, do not twist your cutter. Do not stack layers of biscuits like your original recipe, thats ridiculous. Best to use a well seasoned large cast iron skillet. Second best is a rimmed pan. Place biscuits touching each other. Bake immediately while the dough is still cold. You should be able to split your biscuits horizontally by hand, no knife needed. Perfection! Gravy tips. As others have said, use breakfast sausage, preferably with sage. Use pepper and salt to YOUR taste, not anyone else's. Same with the sausage, some like it very meaty, others not so much. Make it however meaty you like it. Originally, it was made to stretch the little available meat, that's not as necessary any more. Gravy thickens as it cools so yours needed more milk in the cooking or it becomes like cement when cold. The standard proportions of fat, flour, and milk are 1-1-16 for gravy or bechamel sauce. In other words, if you use 1 Tablespoon each of flour and fat you need 16 Tablespoons of milk or 1 cup, 2 Tablespoons each of fat and flour, you need 32 Tablespoons of milk or two cups. 1/4 cup (4T) each of fat and flour to 4 cups of milk and so on. These proportions normally make a medium thick gravy. Reduce flour by a teaspoon or two per cup for a thin gravy or add a teaspoon or two of flour per cup of milk for a thicker gravy. Sometimes, flour either has too much moisture or not enough. If your gravy is too thick, add more milk, if too thin, just cook it a bit longer at a low heat. I concur with others who have said to use bacon grease for the gravy. Many like it just with the breakfast sausage grease. I'm not a fan of sausage grease so I prefer to fry some bacon, filter the fat and make my gravy with that then add the cooked, drained sausage and crispy bacon pieces as the gravy is cooking. I encourage you to try both ways then make your favorite. I've been watching a few of your videos lately and while I can't quite remember your names yet, I have to say the lady has the most beautiful smile, bubbly personality and infectious laugh I've ever seen. Her hubby, while fun-loving too, plays the best, sarcastic (in a humorous way), straight man to her hijinks, at least until he bursts into laughter too! Well done you two, a perfect pair!
I think the Restaurant is making the gravy, cooking the sausage seperate, then adding the sausage to the gravy so it looks more appealing. My sausage and gravy at home always looks an off brown color, but it tastes amazing. Never had it with Italian Sausage before, try it again with Breakfast Sausage and (not links).
Thanks for sharing your thoughts! Your home version sounds delicious, and we appreciate the suggestion about using breakfast sausage. we’ll definitely give it a try!
Home made is always better than a restaurant when it comes to simple foods like biscuits and gravy. You want to look for bob evans or jimmy deans brand sausage in a plastic covered log, It's important to get the sage flavor. I even add a pinch of sage powder to the gravy along with the pepper. Now, I know it's not traditional, but once when I was short on milk, I added a can of cream of mushroom soup to the gravy, and it was outstanding, so once you get your recipe down, feel free to tinker with it to your taste. Your biscuits' appearance will improve with practice.
I watched a lot of British and European reaction channels, and they all are getting on the same bandwagon - cooking American food instead of just reacting to a video or going to a restaurant and eating it in the US. Mrs H of Mr H and friends does a wonderful job of making American foods. I strongly suggest anyone who wants to make American foods to watch and learn from her. I get anxiety when I see people cooking wrong. Mrs H does not give me anxiety.
I usually just use bacon grease or sausage grease to make my gravy. No pieces included. Bet your way is better though. lol Can even just use butter from what I understand. Never done it that way though. Lord that is a lot of black pepper.
"Which one would I eat?" 100% yours! It looks exactly like the gravy our family and friends make except we use breakfast sausage. We never get B & G at any place to eat unless we KNOW it is of good quality and superior flavor. Most restaurants make it too bland. ONLY in the south and in Texas do they get it right!!
Need breakfast sausage no funnel in it. In the Midwest we have a dish called sos stuff* on a shingle.. it’s kinda what you made, usually beef or pork with your seasoning over biscuits or toast. You were close, I’d choose your although it’s an sos not breakfast biscuits and gravy. Either way I love this dish. ❤❤ nice job guys.
You have to use American breakfast sausage. Ground sausage. Italian sausage isn’t traditional. It looked good though😊 Y’all should try it again. I’d watch for sure!
That looks like a double recipe (I usually only use 2 cups of flour, 1 stick butter). Never use sugar and need to use buttermilk, acid helps the biscuits rise better. roll out and cut, less handling the better. I also add some butter to the sausage to flavor the roux (1/2 of the sausage). Drummond cooks for a large family and the ranch hands, so she will cook in large batches. you need to think smaller. your "brown" gravy is from the spices in the "italian" sausage. normally should be from a breakfast/sage sausage
Thanks for sharing your tips! It sounds like you have a great method for making biscuits and gravy. we'll definitely keep those in mind for our next cooking adventure!
$30 for biscuits and gravy sounds nutso! Homemade is always the best, but as I've told you before, Dairy Queen makes a great fast food version and the price is comparable to your homemade version. In my memory, my mom's was always the best. My aunt who was her younger sister by a year was a close second, but DQ works in a pinch or if you're too busy to make it all homemade. I admire your gumption to do it all from scratch. Me, I just buy a packet of gravy mix and some frozen biscuits and have done with it.
oh...no sugar in biscuits! they're not shortcakes or scones! pro tip: if you start to find yourself making biscuits often enough, you can taste a little of the dough (even though "they" say not to eat uncooked flour) to see if you have all the ingredients or if the ratios are off. comes in handy if you happen to have distractions while cooking
also, i believe some of the background of this dish, or at least the economical way to make the gravy (maybe more in old home cooking rather than restaurants) is to use the leftover dusted flour from your bench. but i also get not everyone grew up in their depression-era gramma's house i only catch yalls videos on occasion. have you tried biscuits and chocolate gravy yet?
Looks don't matter with biscuits and gravy. The gravy from the restaurant was made separate from the sausage. You guys made yours correctly. Much better. The biscuits came out looking great as well
Thank you for your kind words! We put a lot of effort into making our biscuits and gravy. just right, and it’s great to hear you noticed! It tasted great!
try making my favorite. homemade pancakes topped with sunny side up eggs. then top that with sausage gravy. you could use biscuits but i prefer pancakes.
Hmm, let's see if I can make this a little easier for you. If you get pork sausage from the meat section, it should not have any flavor written on the packaging label. If you get the rolled sausage, like Jimmy Dean, for instance, use the mild or regular flavor (that will be what the label says) Meanwhile, your gravy turned out exactly like mine does, and yes, at the point where you were asking if the biscuit dough looked right, it was doing exactly what it should have been doing. Well done!
I really appreciate your feedback! It’s reassuring to know that we were on the right track with the gravy. Your advice on the sausage is super helpful-thanks for sharing!
the main difference between restaurant and homemade food is at home you control what and how much while at a restaurant what you can sell it for limits what you can use
I never freeze my butter nor do I grade it. I use a pastry blender, also known as a pastry cutter. I usually recommend that people use a large fork if they don’t have a pastry blender/pastry cutter because using your hands will soften the butter and at that step of the process, the butter should not be softened.
Oh my honeys! I love you so much and you bring so much joy to an old lady in a retirement home in East Tennessee but this one hurt! Such an effort! Some short cuts ...butter swim biscuits so simple, check it out on Internet! 3 ingredients...melt butter in a pan and make a sticky type dough out of self-raising flour and buttermilk! Don't work it, just pour it over the melted butter and bake! Biscuits soak up all that butter! I can't speak for the whole South but I don't measure anything! If you were lucky enough to have a granny who helped you learn to cook, it's all about a pinch or a palm full until it looks right! And Italian sausage is made for pasta. You want a country pork sausage!!!! ❤
Thank you so much for sharing your wisdom and love! Your cooking tips sound delicious, and I love the idea of butter swim biscuits-definitely adding that to my list to try!
Normally you'd brown the sausage meat remove it from the pan, then use the rendered fat, milk, and flour to make the roux then add the sausage back near the end of the "gravy" cooking. Even at that point I'd much rather have your homemade biscuits to the restaurant because I doubt your ingredients cost $30 total and you can make 10x the amount.
Freeze your butter for 15 minutes and grate it into the flour using the largest holes on a box grater. Saves you a ton of time and makes biscuit making as easy as possible. Biscuit dough should be a loose, shaggy dough, only just coming together. Roll it out, then fold like a letter and roll out and fold 5 times. It builds layers and finishes the kneading/mixing. Sausage is supposed to be breakfast sausage (near the bacon in American grocery stores.)
Thanks for the tips! Grating the butter sounds like a game-changer for making those biscuits. I’ll definitely give that technique a try!
@@TwoBritsTry I’m an Appalachian grandma and I’ve made quite a few biscuits in my time! You might try getting some Bisquick and make drop biscuits. They aren’t as pretty but they taste just as good. Love you both!
You should try to make it with American Breakfast sausage instead of the Italian sausage. Italian sausage isn't traditional and for me the fennel in it overpowers the dish when used for biscuits and gravy. You got ripped off paying $30 for that restaurant made biscuits and gravy.
Thanks for the tip! 🤗Yes $30 does seem a lot. 😬
💯 it needs to be sage breakfast sausage
Another good one is Swaggerty's mild all-natural.
Pioneer Woman recipes are made for Food Network, not for everyday cooking. For simple biscuits that taste great, search up Cowboy Kent Rollins. Or The Hillbilly Kitchen.
Same thing I was going to say the second I saw the sausage they were using. I like to make my owe buttermilk by using whole milk with a tablespoon of lemon juice.
Gravy looks good. It shouldn’t stiff thick
everyone commenting is right sorry but the biscuits do look more complicated than they need to be the sausage should be regular sausage and not Italian sausage and the biscuits you made were nice but the top did look hard and not like a regular biscuit buuuut I know you guys are learning and you did your best and you did try so we're not mad at you at all we just think this video needs a redo with a better simpler recipe and the right sausage and you don't have to test it with a 30 dollar biscuits and gravy meal if you don't want too we are glad your here we love you and your channel and content and you did your best and we are proud of you for that so please don't take any constructive criticism to harshly we all mean the best for you great job guys!
Thank you for the advice and suggestions! we tried to follow the recipe we found from the pioneer women, but will definitely be trying other versions in the future😊
@@TwoBritsTry try a recipe that has the least amount of ingredients lol just to see if it might help
Italian sausage is not for B&G, lol, you need breakfast sausage
I use the Hot breakfast sausage.
@@halholland1637 hot or sage!
Thanks for the advice!
aye it's not for a pizza or a pasta .. regular old UK breakfast sausage is what you need. Like what they use in a sausage roll
LOL!!! You two are fantabulous!!! Homemade is always best!! I would never have paid $30 for that but you also used Italian sausage so that was automatically going to bump up the flavor.
FYI, plain flour in the UK has a different protein content (lower) than all-purpose flour (found that out after watching a Mr. H and Friends biscuit fail) so if you try to recreate this in the UK, know that they probably won't turn out the same. Biscuits take practice since you're not used to making them. Definitely need to use a different recipe but they look good. I think the reason why they separated is because they were stacked.
You could use a pastry cutter or you can use two knives and criss-cross them through it, too.
Don't overwork the dough or you'll have tough biscuits. You definitely need a bigger bowls and pans. A cast iron skillet set would do you well.
Don't twist the dough when you cut it. You'll seal the edges and then they won't rise high and fluffy.
My only suggestion is to try it with the sausage that comes in a roll. That is specifically "breakfast" sausage which a lot of people might come at you for not using it, lol. We like Jimmy Dean sausage in the Sage flavor.
Thanks for sharing all that helpful info! It’s always great to get tips from someone who knows their biscuits. We’ll definitely keep your advice in mind for our next attempt!😊😊
I prefer Conecuh Cajun sausages, but I'm gonna try Italian sausages.
No one's biscuits and gravy should cost $30.😮
Thanks for the comment!
whenever I have biscuits and gravy in a restaurant (rarely) it is usually around $7-9 .
That biscuit recipe is far more complicated than it needs to be
I keep it simple- 3 ingredients-self rising flour, shortening or butter, buttermilk.
@@DeborahDavis-zi6pm me too! Though I still add a little sugar and salt. I'm also not a fan of the mess of rolling and folding and cutting the dough. I sometimes don't worry a ton about the layers and make a slightly wetter dough and just make them as drop biscuits. Same great taste, still a good texture and it's so much easier and a lot less clean up- right from the bowl and onto the baking pan and in the oven.
Yeah make them like most Americans, open a can of Pillsbury Grands.
italian sausage? I have eaten biscuits and gravy all over the US and never once heard of that being used. You use breakfast sausage in the gravy.
Thanks for the advice!! it was really good with the Italian sausage but we will definitely use breakfast sausage in the gravy next time
Why did you use Italian sausage and not breakfast sausage? Bold choice. If you had just folded your dough on to itself, then cut out the rounds, you would have had better biscuits, instead of stacking them.
Thanks for the tips! It's always great to hear different perspectives on how to elevate our cooking game. We appreciate your input!
Lol ok tip here instead of dicing your butter use a cheese grater so much easier. Great job guys!!❤
Thanks for the tip! We will try this next time!🤗
@@TwoBritsTry freeze the butter first or you'll have a melting mess in no time flat. :).
@@tinahairston6383 Yes, you don't want to freeze it solid as a rock because it is hard to grate... best to just stick it in the freezer for 30 minutes to an hour so that it is firmer but not rock hard. Then use a grater with large holes. And then don't over mix the butter into the dough. Normally you do the butter as the last ingredient after everything else i mixed and then you should still see pieces of grated butter, if you overmix the butter the biscuits will not be as fluffy because the melting butter creates steam that helps puff up the biscuit.
Absolutely!! A world of difference.
I use heavy cream instead of milk in my recipe. I also use a few pinches of Creole seasoning in my gravy
I use heavy cream in one of my biscuit recipes as well.
That sounds delicious! Heavy cream and Creole seasoning must add a rich flavor to your gravy. Thanks for sharing your recipe tips!
I don't know why the homemade gravy is brown. It should be white and fluffy even with the sausage. My specialty is biscuits and gravy, and Chicken and Dumpling's.
It looks like it turned brown when she added the black pepper. Maybe she could've used half the pepper amount.
They over cooked the Roux (browned the flour to much.)
Because they used Italian sausage
Thanks for watching! The pepper definitely changed the color but it wasn’t overly peppery! We tried to follow the recipe. We’ll definitely try another recipe next time 😊
@@MrSimpsoma I prefer brown gravy. The difference is that as you cook the roux you toast the flour a little. That adds a depth of flavor-umami. Only takes a few minutes more.
- You added so much flour to the surface and rolling pin. You knew over-kneading it would make them tough; too much flour will also.
- Ppl already mentioned the sausage. Breakfast sausage is by the bacon, usually near the luncheon meats or eggs sections in the store. There are links and big, fat tubes. The tube ones are ground meat (mince).
- When warming biscuits (or bread in general), split in half, and put in microwave on high for only 10-20 SECONDS. Your biscuits looked brown on top instead of golden, and you did a disservice to the restaurant biscuits by cooking them more.
All in all, you did a great job and glad you liked yours better. These vids are really cool and hope you keep doing them. Don’t forget to throw in some British foods too.
Thanks for the tips! We appreciate the feedback and will definitely keep it in mind for our next cooking adventure.
To make flakier biscuits, cut in cold butter. To make more sense and spongy biscuits, use warm or melted butter.
Having cold butter without touching it with your hands, also makes the biscuits rise higher.
Don’t put your hands on the cold butter. That’s why the cutter. Use 2 knives if you don’t have one. There is a 2 ingredient kind of biscuit that would be best for you. Watch Hillbilly Kitchen to learn why and how to make all sorts of biscuits. She is the best. Recipes are one thing. Technique is what makes biscuits. Do not overwork the dough. It toughens the biscuits.
I’m an Appalachian grandma. Been making biscuits a few minutes now.
I have a pastry blender/cutter, but I recommend people to use a fork if they don’t have one. I think using the knife would be harder to do.
@ 2 knives in a criss cross motion. It’s an old technique.
Thanks for the suggestion! We’ll check out the hillbilly kitchen
Love Nicola's laugh!
Word to the wise, Ree Drummond cooks for a family of at least 4, maybe more... maybe cut the next recipe in 1/2 or even 1/4.
You want a higher fat sausage, but yes, minced, but the roll sausage is also minced. FYI.
Thank you for sharing this advice! And thank you for watching 😊
Pew pew definitely shots fired 😆get some bigger bowls and a apron luv you can’t get a southern card without these essential items 😆the Italian sausage doesn’t have enough fat, that’s why you want to get the ground pork sausage when making gravy. Always wonderful 💯b nice to Andrew 😂you are stealing his slippers.
😊we really need to invest in our cooking apparatus😊 His Slippers are so comfortable. 😂
also italian sausage isnt normally used lol
Homemade Breakfast Sausage
(From allrecipes)
1 tablespoon brown sugar
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
¼ teaspoon dried marjoram
⅛ teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork
Mix everything together and fry it up.
Thanks for sharing your homemade breakfast sausage recipe! It sounds delicious and would definitely add a tasty twist to our biscuits and gravy next time! Thanks for watching😊
Use regular ground pork sausage not Italian
Thanks for the tip! We'll definitely consider using regular ground pork sausage next time for a more traditional flavor.
Gravies are usually made by adding flour and milk, or broth for brown gravy, to the meat DRIPPINGS, essentially the grease. So you have bits of meat, but they’re obv not using a pound of sausage to make 4 servings. That’s why there’s less sausage in the restaurant versions, but at home, you can sausage it up as much as you want.
Thanks for the tips!
Keep up the great work and covering all the best American recipes. Especially this one. Keep trying it out in different ways. Biscuits work with everything.
Thank you for watching!
A good old family recipe will always be at a restaurant one. The family one is made to be the best taste with labored love. The restaurant one is made for quick cooking and taste good enough to not get complaints.
You make a great point! There’s nothing quite like a family recipe made with love. It really does elevate the flavors!
I bet the restaurant just made a bechamel and added cooked sausage to it and, you kids made it the proper way.
Thanks for watching and sharing! 😊
aside from the fact that nothing about it was "proper"
The trick with biscuits is, like all recipes, lots of experimentation and practice. You have to find what you like personally, then practice until every time you make it, it’s identical. Now then, not wanting to laugh at you, and I think it must be a British thing because I haven’t yet seen a British food reaction online where it’s not done. But why do y’all take such full gob-sized portions of food and then nearly choke trying to chew them? LOL! 😂
Thanks for the tips!
If the bowl isn't big enough, just clean your countertop and flour the surface instead. It's extra mess yes, but having the extra room to move and mix can feel like a big difference then being confined to the space of the bowl. Just remember that if you are working with anything wet, to make a hole/pit for it in your flour/mix so it holds it for you. Work from the outside to in to add to the wets to solidify and minimize any potential wets spilling out. Once your flour and wets are mix, you can knead in the butter.
If flouring your countertop still sounds like a pain or too scary then consider a large Aluminum Foil Pan. They are nice and big, semi-reusable, cheap and disposable. If you designate a couple just for mixing food a pack can last for a while. That should give you more room then bowl so you can really get in there and mix everything up like you could with your countertop.
Oh and yeah. If you order delivery... odds are the apps are marking it up and you generally should expect like $10-20 extra to any order. Like ordering Chipotle, if you order pick for like $20. The same order usually cost $30-40 as delivery. Some apps might even have different prices compared to if you ordered from the store directly. Delivery apps are super scamming now a days.
Thank you for sharing your advice 😊
Hands down yours, looks phenomenal wonderful job! You could tell it was gonna have a better flavor. Im telling ya homemade is better. Sorry, I comment as i watch lol.
Wow, thank you for taking the time to watch!!!
As a southerner, I have to say, I’ve never had homemade biscuits that were made with self-rising flour. We use AP and baking soda. I’ve never had biscuits with gravy-but I do know that what American’s eat is usually made from breakfast sausage-it has sage in it.
My mother also always made drop biscuits-she was from a big family-likely no wasted time rolling it out. lol but I’ve only ever rolled them and cut with a cutter. I don’t eat them often. My mother was a huge healthy eating person. is. Not was. lol she’s 86.
The first time I even heard about biscuits and gravy was when I was working at a discount store that had a diner in it-in northern Illinois, yes, I was kinda sheltered, growing up there. But it’s always been breakfast sausage, yuck. Lol
Those bought biscuits look amazing…
And yes, the sausage is white.
But make what you enjoy!! This is a high calorie dish, after all.
Restaurants in Texas charge about 2 dollars for good biscuits and gravy
We'll definitely have to try it next time we come to Texas. Let us know if you have a recommendations
Oh good lord! Brits! Get some dang American mixing bowls! And some spatulas. 😂 Love you guys. So silly!
Rookie errors! 😂 we really need to invest in our cooking apparatus😊
@ you guys are still the best!
Love your channel and content. Especially love the way you are towards each other. It shows the love between two people that I grew up with when I was a little one. Keep up the good work!!!
I am adopted and my adopted last name is England. Believe it or not, that's actually the historical last name of my adopted father. I was told by my ex that I was traitorous towards my genetics because I am primarily Irish, Scottish, Polish. Mostly west European decent. Lol 😂😂😂😂😂
Thank you so much!!😊
Thanks for sharing!
Well done! lol. If anyone asks you to pay $30 for 2 biscuits just think to yourself "Would I pay $30 for 2 scones?" No I don't think so. haha.
I would say that your biscuits are splitting up because there is a layer of flour between each patty that you smashed together. Since you have flour powdered, maybe try not to do that or use something to wet it down before mashing the 3 together. Then they should stay sealed in the oven.
Thanks for the tips! We’ll definitely consider your advice for our next biscuit-making adventure.
“You wanna fix sticky? Butter.” The first word in cooking. Flour will help with your hands. Focus on the flour.
Thank you so much for the advice!
👏👏👏 Well done!! Nothing beats homemade. I encourage you to continue making it and experimenting with different recipes. Before you know it, you'll just be making it your own way!! 💜
Thank you so much!😊 we will definitely be trying more things in the future!
Hi, try using a box grater on the butter. Use the largest holes. Instead of cutting out disks and stacking them. Role out the dough into a rectangel then fold the dough over, then roll into a rectangle again and fold it over. You can do this 2, 3, or 4 times more if you like. Cut out once, no stacking.
Thanks for the advice! We’ll give it a try 😊
Oh dear! Don’t overwork that dough. It will get tough on you. And overly chewy. The fewer touches, the better. Just fold, fold, fold. It’s the layers that make it flaky. And that’s what you want.
I make biscuits from scratch and the recipe I use says to knead 10 to 12 times.
What I like about the cookbook I got the recipe from it tells you the reason why you should not over knead it
Great point! Thank you 😊
Takes about 15 minutes to make the biscuits and 30 to cook
Thanks for the information.
Evidently your restaurant can't make biscuits and gravy nor can you
This was our first time trying
@@TwoBritsTry you did a fine job your first time trying.
I prefer making gravy with bacon grease instead of sausage taste 100 percent better.
Pork chop & very cooked flour 😊
Great tip! Thanks for sharing
Flip the bowl over onto the counter, and utilize the counter as your workspace.
That’s a great tip! Using the counter as a workspace can definitely make things easier when preparing food. Thanks for the suggestion!
Some tips: Yes, you always want minced sausage, whether it comes in a flat pack like that, or a bulk roll. If all you can find are the little breakfast sausages, slice the skins off and use the insides.
On Salt: Yes, the same volume of salt can taste more salty or less, depending on the coarseness of the salt. If you're used to kosher salt, iodized salt will taste saltier not because of the iodine, but because it uses smaller salt crystals, so you're getting a greater *_weight_* of salt in the same volume. There's less air in that spoon, and more salt. You shouldn't be too scared of the amount of salt in the gravy because it's going to get mellowed out by 2 things: The milk in the gravy, and the biscuits.
Pro Tip: You can serve this kind of gravy over any neutral starch. I'm talking toast, unsweetened scones, Yorkshire pudding, mash, cornbread, polenta, rice, a thick oat porridge, savory waffles, the list is endless. I've even added roasted mushrooms to the gravy and mixed it in with conchiglie(giant shell pasta). That was rather fabulous. ♥😋♥
Thanks for the advice and suggestion! we'll try and use these in the future.
Amazing Job, those biscuits and sausage gravy look so good you'd think some Americans made it 😂.
Thanks for the compliment! We had a blast trying both versions, and you're right-nothing beats a good homemade meal!
Watching you cook makes my heart light. Your gravy looks perfect. The only thing is I've never used Italian sausage. Just a plain sausage, then you need to use salt and pepper.
We really appreciate your feedback! It’s always nice to know that my cooking can brighten someone’s day. We will definitely try plain sausage next time!
i think u burnt your gravy, it was dont before you put the pepper in. remove it from the heat when it gets thick
Thanks for the advice! 😊 tasted great
I am very impressed! You did ok for your first try making biscuits and gray. Practice makes perfect 👍🏾
Thank you! We're definitely looking to improve and perfect our biscuit-making skills with each attempt! Thank you😊
You may need to dump your bowl out onto the counter to give more room for mixing dough together it also allows you to slightly kneed the dough. Just remember not to overwork the dough it will make biscuits tough if you do. The key is to keep the butter from warming up too much.
Great tips! Keeping the butter cold is definitely crucial for those flaky biscuits. Thanks for sharing your expertise!
Your videos are incredibly entertaining
Thank you very much!!! Thanks for watching😊
Use sage or "Breakfast sausage". Usually comes in a I pound "chub" roll, or patties or short links on a tray. Grate frozen butter, mix it on the counter, no bowl. Don't over work it, don't roll, just form into a patty on the counter and cut with a drinking glasss. Wrap in cling film and refrigerate between mixing and cutting.
Thanks for the tips! Using sage and frozen butter sounds like a game changer for those biscuits. I’ll definitely give it a try!
@ sage sausage aka breakfast sausage, not sage in the biscuits!
The easy way to make biscuits is to use self rising flour and grate frozen butter into it. Stir, then add the buttermilk. Roll 1/2"-1" thick, cut, turn into a pan, bake. Rolling super-thin and stacking will NOT improve them. The more you handle the dough, the less tender the biscuit will become.
Great tip! Thanks for watching
Great video. I'm a Yankee from Detroit and I use sweet Italian sausage in my gravy and it is delicious. My biscuits are undesirable, they are horrible. I pour my gravy over fried potatoes. Yum. I'm enjoying your culinary adventure. We all tend to make recipes to are own taste. Have a wonderful day.
Thanks for sharing your thoughts! Pouring gravy over fried potatoes is definitely a creative move, We'll have to give that a try😊. Thank you
I found a phenomenal biscuit recipe called buttery breakfast biscuits. Once I learned how to do it right, I was making it two or three times a week and it literally took me 20 minutes from start to finish and including measuring and kneading the dough and cutting the biscuits and cleaning off the cutting board while they were in the oven and taking them out of the oven. The whole process was only 20 minutes for 10 biscuits.
I wasn’t making biscuits and gravy at the time. We would just have biscuits for the sake of having biscuits with butter, syrup or jelly.
When the biscuits come out the oven, I always take a stick of butter and rub it on the top of each one and let the butter soak in (I don’t use the entire stick of butter for the biscuits. I just use it as a way to rub the tops of them without slicing it)
Also, the thickness of the dough is very important. I would roll out my dough to a half an inch thickness and use a 2 1/2 inch biscuit cutter. Having everything at the right temperature and kneading the dough only 10 to 12 times, my biscuits rose from a half an inch to well over 2 inches when done and they would be light and airy
Wow, that sounds like a fantastic recipe! I love how you’ve nailed the process down to just 20 minutes. Those biscuits must be so light and fluffy-definitely making me hungry!
Such an endearing and amazing couple.
Thank you so much! for your wonderful comment. Thanks for watching
The Hash House is known for its chicken and waffles not biscuits and gravy. You used the wrong sausage.
Thanks for the info! We'll have to give the chicken and waffles a try in the future.
It’s funny to watch you guys give each other your own sized bites during the tasting. I always notice that Nicola takes small bites and Andrew goes ALL IN! Lol
You both did a great job. I’d prefer your sausage and gravy. I believe it was darker due to you making a roux, more sausage and the black pepper
Thanks for noticing our tasting styles! It definitely made for some entertaining moments. And I agree, the roux really adds a depth of flavor to the sausage and gravy!
You guys did a great job and homemade is always better. Merry Christmas to both of you
Thank you! You too!
I had a feeling you would prefer the homemade. Excellent job!
Thanks for watching! Homemade biscuits and gravy really do have a special touch, don’t they?
Pro tip: put your butter in the freezer for a hot minute, take it out, and use a cheese grater on it. Little thin strips of butter: that’s what you want.
Thank you for the cooking advice! we definitely try that next time.
Have you seen that video of the toddler jamming a spoon full of food down his/her father’s throat? That’s what I thought you did to your wife the first bite with the air plane. I laughed so hard.
No we haven't seen it yet! we'll definitely have to search for it. Thank you
Didn't realize you used Italian sausage... While tasty use the breakfast sausage.
I appreciate your feedback! I’m always looking for ways to improve our recipes, and breakfast sausage sounds like a delicious idea!
As others said, American breakfast sausage is seasoned with specific seasonings so it’ll be different.
Thank you for the advice!
Pastry blenders are a complete time saver without the expense and bulk of a food processor. My parents got one as part of a wedding gift back in the 60s.
These days you can get a decent one at Target for $12-$15, depending on the brand, plus tax.
And it's small enough to pack in your luggage. 👍😎👍
I always get the pastry blender that has “blades“. The one with the wires tend to get mishapened really easily.
I usually recommend to people to use a large fork if they do not have a pastry blender
Thanks for the advice! we really need to invest in our cooking apparatus😊
What restaurant charges $30 for biscuits and gravy? It's such a humble side dish.
It’s not about the sausage, per se. It’s the FAT in the sausage. You need a whole lot of fatty grease in that browning of sausage. Then, when you’re adding the flour, you can make a proper roux. Adding milk to that will make the gravy part. This is the most I’ve laughed in a long time! Love you guys! ❤️
It's about the spices in the sausage Italian sausage is spiced differently. Also biscuits and gravy was created from American breakfast sausage and that type of a grind is probably going to be best as well along with the spice combo. Italian sausage isn't going to have any sage in it probably isn't going to have any allspice in it in it.
Thanks for the advice! And thanks for watching
You can refrigerate the dough a bit before you roll or pat it out. The butter should be cold.
Thanks for the advice. Next time we will try that. Thank you
My normal batch of biscuits makes around ten dozen. I always use the wire pastry cutter to mix in the butter or shortening. Take a huge bowel and a gallon of milk. I own a small bakery and coffee shop. Always come. out about two and a half inches high when one and very soft and flakey.
I always use a pastry cutter as well
Wow, Thanks a lot of biscuits. Your making us hungry thinking about it 😊
You guys did great. By know you already heard about the sausage choice. Italian sausage is a very flavorful sausage, that might be the reason you liked it. Some of the spices are also used in breakfast sausage. But breakfast sausage would make it better. My choice is a turkey breakfast sausage. Just like the flavor, and we have to an in gredient that usually is in pork breakfast sausage. I always add a bit more rubbed sage to mine, just because we love that flavor. And yes black pepper is fantastic.
What might help is actually watching a few videos on how to make biscuits. But yours still seem to have worked out. There might have been to much flour on the layes, and thats why it fell apart. I would as someone else mentioned just fold the dough over to make the layers.
Great video. And the gravy from the restaurant did not look very tasty to me. Yours looked great, even so it was darker. Mine always is dark as well.
Thank you for watching! and sharing your advice
Biscuit tips. You're gonna need a bigger bowl. Use glass, not plastic. Measure your dry ingredients into the bowl and put it AND your butter in the freezer for at least 30-45 minutes. Get a pastry blender. When ready, grate your frozen butter into your cold flour Use a hot pad or towel to hold the cold bowl with one hand (don't warm the bowl) while you cut in the butter with the pastry blender. Use ice cold milk. Use a sifter or seive to dust a thin layer of flour on your counter. Pat your dough out, fold, pat, fold, several times, patting or doing a final roll with a rolling pin to 1/4-1/2 inch. Cut straight down, do not twist your cutter. Do not stack layers of biscuits like your original recipe, thats ridiculous. Best to use a well seasoned large cast iron skillet. Second best is a rimmed pan. Place biscuits touching each other. Bake immediately while the dough is still cold. You should be able to split your biscuits horizontally by hand, no knife needed. Perfection!
Gravy tips. As others have said, use breakfast sausage, preferably with sage. Use pepper and salt to YOUR taste, not anyone else's. Same with the sausage, some like it very meaty, others not so much. Make it however meaty you like it. Originally, it was made to stretch the little available meat, that's not as necessary any more. Gravy thickens as it cools so yours needed more milk in the cooking or it becomes like cement when cold.
The standard proportions of fat, flour, and milk are 1-1-16 for gravy or bechamel sauce. In other words, if you use 1 Tablespoon each of flour and fat you need 16 Tablespoons of milk or 1 cup, 2 Tablespoons each of fat and flour, you need 32 Tablespoons of milk or two cups. 1/4 cup (4T) each of fat and flour to 4 cups of milk and so on. These proportions normally make a medium thick gravy. Reduce flour by a teaspoon or two per cup for a thin gravy or add a teaspoon or two of flour per cup of milk for a thicker gravy. Sometimes, flour either has too much moisture or not enough. If your gravy is too thick, add more milk, if too thin, just cook it a bit longer at a low heat.
I concur with others who have said to use bacon grease for the gravy. Many like it just with the breakfast sausage grease. I'm not a fan of sausage grease so I prefer to fry some bacon, filter the fat and make my gravy with that then add the cooked, drained sausage and crispy bacon pieces as the gravy is cooking. I encourage you to try both ways then make your favorite.
I've been watching a few of your videos lately and while I can't quite remember your names yet, I have to say the lady has the most beautiful smile, bubbly personality and infectious laugh I've ever seen. Her hubby, while fun-loving too, plays the best, sarcastic (in a humorous way), straight man to her hijinks, at least until he bursts into laughter too! Well done you two, a perfect pair!
Wow, those are some fantastic tips! Thanks for sharing your biscuit and gravy wisdom. I can’t wait to try out these techniques for the perfect batch!
I think you did a great job for your first whack at it!!! Breakfast sausage would be the better choice but it sure looks delicious!! Now I'm hungry
Thanks so much! 😊
I'm from Texas and I have never seen that kind of sausage used for biscuits and gravy. A pork breakfast sausage mild or hot whatever you perfer
I really appreciate your input! It's great to hear from someone with firsthand experience in the world of biscuits and gravy.
I think the Restaurant is making the gravy, cooking the sausage seperate, then adding the sausage to the gravy so it looks more appealing. My sausage and gravy at home always looks an off brown color, but it tastes amazing. Never had it with Italian Sausage before, try it again with Breakfast Sausage and (not links).
Thanks for sharing your thoughts! Your home version sounds delicious, and we appreciate the suggestion about using breakfast sausage. we’ll definitely give it a try!
Your's looks alot better, I love alot of pepper in my gravy.
Yes! There something special about the peppery goodness 😊
Home made is always better than a restaurant when it comes to simple foods like biscuits and gravy. You want to look for bob evans or jimmy deans brand sausage in a plastic covered log, It's important to get the sage flavor. I even add a pinch of sage powder to the gravy along with the pepper. Now, I know it's not traditional, but once when I was short on milk, I added a can of cream of mushroom soup to the gravy, and it was outstanding, so once you get your recipe down, feel free to tinker with it to your taste. Your biscuits' appearance will improve with practice.
Thank you for the advice! That mushroom soup tip sounds great 😊
I watched a lot of British and European reaction channels, and they all are getting on the same bandwagon - cooking American food instead of just reacting to a video or going to a restaurant and eating it in the US.
Mrs H of Mr H and friends does a wonderful job of making American foods. I strongly suggest anyone who wants to make American foods to watch and learn from her.
I get anxiety when I see people cooking wrong. Mrs H does not give me anxiety.
Yours looks amazing. Looks a lot like mine., I do like pepper.
Thanks for the compliment! It's always fun to see how different people put their own spin on classic dishes like biscuits and gravy.
Brush butter over the top while baking, it will make them not over cook.
Thats a great tip! Thank you
I usually just use bacon grease or sausage grease to make my gravy. No pieces included. Bet your way is better though. lol Can even just use butter from what I understand. Never done it that way though. Lord that is a lot of black pepper.
Your method sounds delicious! Bacon or sausage grease would definitely add a unique flavor to the gravy. Thanks for sharing this tip!😊
"Which one would I eat?" 100% yours! It looks exactly like the gravy our family and friends make except we use breakfast sausage. We never get B & G at any place to eat unless we KNOW it is of good quality and superior flavor. Most restaurants make it too bland. ONLY in the south and in Texas do they get it right!!
Thank you so much for watching!
I love you two ! You're a wonderful couple ! 💯💛
Thank you so much!!😊
Need breakfast sausage no funnel in it. In the Midwest we have a dish called sos stuff* on a shingle.. it’s kinda what you made, usually beef or pork with your seasoning over biscuits or toast. You were close, I’d choose your although it’s an sos not breakfast biscuits and gravy. Either way I love this dish. ❤❤ nice job guys.
Thank you for you advice! sos is definitely on our Radar for the future. Thanks for watching
You have to use American breakfast sausage. Ground sausage. Italian sausage isn’t traditional.
It looked good though😊 Y’all should try it again. I’d watch for sure!
Thanks for the tip! We'll definitely consider using American breakfast sausage next time. Glad you enjoyed the video!
That looks like a double recipe (I usually only use 2 cups of flour, 1 stick butter). Never use sugar and need to use buttermilk, acid helps the biscuits rise better. roll out and cut, less handling the better. I also add some butter to the sausage to flavor the roux (1/2 of the sausage). Drummond cooks for a large family and the ranch hands, so she will cook in large batches. you need to think smaller. your "brown" gravy is from the spices in the "italian" sausage. normally should be from a breakfast/sage sausage
Thanks for sharing your tips! It sounds like you have a great method for making biscuits and gravy. we'll definitely keep those in mind for our next cooking adventure!
I don't like Italian sausage in anything wrong spices
$30 for biscuits and gravy sounds nutso! Homemade is always the best, but as I've told you before, Dairy Queen makes a great fast food version and the price is comparable to your homemade version. In my memory, my mom's was always the best. My aunt who was her younger sister by a year was a close second, but DQ works in a pinch or if you're too busy to make it all homemade. I admire your gumption to do it all from scratch. Me, I just buy a packet of gravy mix and some frozen biscuits and have done with it.
Thanks for the info! dairy queen is definitely on the list of places to try😊
i think you two did a great job for your first try.
Thank you!😊
oh...no sugar in biscuits! they're not shortcakes or scones!
pro tip: if you start to find yourself making biscuits often enough, you can taste a little of the dough (even though "they" say not to eat uncooked flour) to see if you have all the ingredients or if the ratios are off. comes in handy if you happen to have distractions while cooking
Thank you for the pro tip! It's always helpful to have a little taste test while baking. I appreciate your insight!
also, i believe some of the background of this dish, or at least the economical way to make the gravy (maybe more in old home cooking rather than restaurants) is to use the leftover dusted flour from your bench. but i also get not everyone grew up in their depression-era gramma's house
i only catch yalls videos on occasion. have you tried biscuits and chocolate gravy yet?
Freeze the butter then grate it with a cheese grater.
That's a great tip! Grating frozen butter definitely makes it easier to mix into the dough. Thanks for sharing!
Do not overwork the dough or it will not be flaky
Thanks for the feedback!
Looks don't matter with biscuits and gravy. The gravy from the restaurant was made separate from the sausage. You guys made yours correctly. Much better. The biscuits came out looking great as well
Thank you for your kind words! We put a lot of effort into making our biscuits and gravy. just right, and it’s great to hear you noticed! It tasted great!
Homemade everytime!
Thanks for sharing your thoughts! Homemade truly has a charm that store-bought can’t replicate.
try making my favorite. homemade pancakes topped with sunny side up eggs. then top that with sausage gravy. you could use biscuits but i prefer pancakes.
Sounds great! Now i'm hungry😋Thanks for the suggestion
Hmm, let's see if I can make this a little easier for you. If you get pork sausage from the meat section, it should not have any flavor written on the packaging label. If you get the rolled sausage, like Jimmy Dean, for instance, use the mild or regular flavor (that will be what the label says)
Meanwhile, your gravy turned out exactly like mine does, and yes, at the point where you were asking if the biscuit dough looked right, it was doing exactly what it should have been doing. Well done!
I really appreciate your feedback! It’s reassuring to know that we were on the right track with the gravy. Your advice on the sausage is super helpful-thanks for sharing!
Homemade biscuits and gravy will always be better!
We totally agree! There's just something special about homemade biscuits and gravy that can't be replicated.
Breakfast sausage vs Italian. Always use American breakfast sausage, it has the right seasonings and type of meat
Thank you for the recommendation!! We'll definitely try that next time😋
In America , try a hot breakfast sausage . That’s what we like the best
Thanks for the advice ! we'll try Hot breakfast sausage next time😋
the main difference between restaurant and homemade food
is at home you control what and how much
while at a restaurant what you can sell it for limits what you can use
Thank you for sharing your insight! It’s so true that cooking at home gives us so much more freedom to get creative.
Your gravy looks amazing
Thanks for watching!😊
Next time freeze your butter and then grate it. Then all you have to do is coat the butter and flour by stirring it with a spoon.
I never freeze my butter nor do I grade it. I use a pastry blender, also known as a pastry cutter.
I usually recommend that people use a large fork if they don’t have a pastry blender/pastry cutter because using your hands will soften the butter and at that step of the process, the butter should not be softened.
Thanks for the tip!
Oh my honeys! I love you so much and you bring so much joy to an old lady in a retirement home in East Tennessee but this one hurt! Such an effort! Some short cuts ...butter swim biscuits so simple, check it out on Internet! 3 ingredients...melt butter in a pan and make a sticky type dough out of self-raising flour and buttermilk! Don't work it, just pour it over the melted butter and bake! Biscuits soak up all that butter! I can't speak for the whole South but I don't measure anything! If you were lucky enough to have a granny who helped you learn to cook, it's all about a pinch or a palm full until it looks right! And Italian sausage is made for pasta. You want a country pork sausage!!!! ❤
Thank you so much for sharing your wisdom and love! Your cooking tips sound delicious, and I love the idea of butter swim biscuits-definitely adding that to my list to try!
30 dollars for Biscuits and gravy? That's the stupidest thing ever. Glad you made your own. At least people can see what a rip-off HH is.
Thank you for watching 😊
Normally you'd brown the sausage meat remove it from the pan, then use the rendered fat, milk, and flour to make the roux then add the sausage back near the end of the "gravy" cooking. Even at that point I'd much rather have your homemade biscuits to the restaurant because I doubt your ingredients cost $30 total and you can make 10x the amount.
Thanks for sharing! Your right. We estimate we got 12 portions for around $3.00 each and still had lots of ingredients left for more in the future😊😊