In todays reaction video, YOUR British Family (Mr H and friends) are making biscuits and gravy from scratch, with not a packet mix in sight! The biscuits we are making are buttermilk biscuits with a sausage gravy. The recipes were suggested by Redbay101 and can be found on the website www.feastgloriousfeast.com. www.feastgloriousfeast.com/sausage-gravy www.feastgloriousfeast.com/breakfast-biscuits As you might know we are a British family looking to learn everything USA, which includes trying your tasty food and having a go at cooking it ourselves. Did you enjoy the video? let us know by dropping a LIKE !! :) And if you really like it, please share it with your friends and family
You did awesome!! One of the things I noticed was you rolled it too thin on the last round before cutting them. Keep experimenting to see what works best for you. My husband likes onions cooked with the sausage. I am going to send you a recipe for chocolate gravy. I think y’all will like it. Great video as always!!
Sorry for interrupting your chat, today. Mountain Lions are coming down from their normal habitat to the valley floor, pushed out by recent fires. We had one roaming our local secondary school, two miles from my home. They are fascinating, beautiful, and hungry. People need to be careful with children, livestock, and pets as they constitute kitty toys, or lunch. for a cat like this. Also, they need to know who to call. Some people may kill these beautiful creatures out of fear, when we have game wardens who can safely relocate them without harm to the cat, or humans. Thank you!❤️❤️❤️
Great job, Mrs H! Put flour on your bench top as many times as you need so they are not a sticky dough. You can cut them with a glass drinking glass, but dip the glass in flour first. Do not twist the cutter just lift straight up because that affects the rise by what it does to the edges. Your biscuits need to be thicker. Twice the size. Pat , fold and roll. Do not kneed. You will not get that fluffy high rise on the biscuits. That makes them taste soft and fluffy. Bake them in an iron skillet and touching so they will rise up and not spread out. When I make the gravy, I like to brown the meat with finely chopped onions and maybe a small splash of Worcestershire sauce. Also sausage gravy is cooked heavy on the black pepper. I add the flour in by thirds and after stirring in, let the flour start browning without as much stirring. Let it come together also adding liquid in parts also. I stir with a larger utensil. I use a metal meat spatula. Let it thicken in between and kinda get a fond on the bottom of the fry pan , but not stick. Then turn it down to a low simmer where it will be bubbly and thicken. Stir again before serving. It break my biscuit open in half and ladle gravy generously. I like over easy fried eggs or scrambled with cheddar cheese melted in served on the side. My drink of choice is a mug of English breakfast hot cream tea.
A few of tips on buttermilk biscuits and gravy from a Southerner (from years of trial and error): - Cook the biscuits in a cast iron skillet if you have one. Heat the skillet in an oven while you are making the dough. If you don't have a cast iron skillet, a baking dish works well. The point is to get them close enough together so that they will rise up and not out. And that helps make them fluffier. - Don't kneed the dough. Just mix the ingredients together until they're combined. If the dough is too wet, just add a little more flour until everything sticks together well. Also, if you have self-rising flour, that makes the biscuits easy to make. Then you just need 3 ingredients: self-rising flour, butter, and buttermilk. (Side note: I learned how to make buttermilk biscuits from my wife's grandmother. A true southern grandma. She doesn't measure anything. Makes the best biscuits ever!) - When you dump the dough out of the bowl, dust the top with a little flour and pat it out to about an inch (about 2.5 cm) thick. Use a biscuit cutter (or dust the rim of a drinking glass with flour to use as a cutter) to cut out the biscuits. Put a couple tablespoons of butter (about 30 grams) to the skillet to melt. Keeps the biscuits from sticking and (as with everything southern) adds more flavor. Place the biscuits in the skillet next to each other. Place in the oven to cook for about 20 minutes. Just keep an eye on them. When the tops are golden brown, they're good to go. - While they're cooking, work on the sausage gravy. Cook the sausage. Remove the sausage and leave the drippings (grease) in the skillet. Add about 30 grams butter and an equal amount of flour to create a roux. Should be a semi solid consistency. Add milk and stir over low-medium heat. Keep stirring until you get it to just the right consistency you want for your gravy. The longer you cook it, the thicker it will get. Add the sausage to the gravy and cook about 2 more minutes. From here, serve over biscuits and enjoy! Just keep playing with it and see what you like. Kudos to y'all for trying something new! You did awesome for your first try!!!! Once you get the biscuits down, you may want to experiment with chocolate gravy. Delicious if you are looking for a sweet treat! Also...my family and I will be in London in November. Lemme know if we need to swing by and cook for you. ;) Take care and enjoy!
When making biscuits the secret to a fluffy biscuit is to use self-rising flour (or baking powder if you don't have self-rising flour). Biscuits and Gravy are traditionally eaten in the morning for breakfast, but it really hits home when you eat it for dinner.
My mother was a Home Economics major in college. She made a excellent biscuits from scratch as do I. The less you touch the dough, the better. Same with pies. With biscuits, I never roll the dough, but pat it in shape. But practice makes perfect.
One thing I've learned about biscuits is to not overwork them. I am a fan of having the butter extremely cold. Another thing to consider is mixing some of the liquid into the mix & let the dry absorb for a few minutes before deciding to add more. It's kind of an experience call. Once you've done it a few times, you'll just know what it's supposed to feel like. I am a weird one in that I tear up my biscuit in pieces before I add the gravy. I don't put an egg on top but I will put gravy on my scrambled eggs. You did a really great job for your first time. It will get easier
You're not weird... my mom was from Pennsylvania and relocated to Missouri. Not sure where it came from, but I was raised on Bisquick drop biscuits and gravy. I always request that the biscuits be crumbled (as its REALLY hard to do once the gravy is applied) before they put the gravy on. Some places get it, other don't. "The way that mom did it" is always the variable.
Fried eggs, toast, and maybe some bacon (if I'm in the mood) make an excellent supper. I've never made sausage gravy or homemade biscuits, but I probably could. One day. 😊
The more you make biscuits and sausage gravy, the better you will get at it. Most girls in the south start cooking this meal at age 8yo to 10yo. This comes from mothers, and is handed down over generations.
@@Mrhandfriends cheese grits and scrambled eggs go great with this to make a full meal. Making me hungry just talking about it. Much love from the states.!!!
I'm from Alabama. Like many have said, don't knead the dough. Handle it as little as possible. I basically just pinch off the amount of dough I need to make a biscuit, roll it a little just to gather the dough into a ball, drop it into its position onto the pan, and use the backs of my fingers to press it down to flatten it a little bit. That's it. I brush the tops with butter to give it a salty taste. You can also brush the bottom of the pan with butter for the same reason. But, that was a stellar first go at scratch biscuits!
In the fall and winter, I usually bake every day but in summertime the oven stays off. I usually make biscuits three times a week for dinner. When the temperature drops there is nothing better than fresh biscuits with fried chicken, beef stew or breakfast for dinner.
My grandmother never used a recipe for biscuits. She kept her flour in a large bowl with a plate covering it with her hand crank sifter on the plate. She would scoop the flour in the sifter, sift it back into the bowl, then would add a portion (depending on how many she wanted to make) of shortening or lard, knead it in then add milk or buttermilk directly into the flour bowl slowly while kneading until she had the consistency she wanted. She also made her gravy by eye, using sausage, bacon, pork chop and chipped beef grease. Most of my early lessons in the kitchen came by her hand. Her style of cooking really influenced my career in restaurant kitchens. I've never been afraid to experiment in the kitchen to try new dishes, because of her.
Love having breakfast for dinner. I would have my egg on the side, fried. I cut the biscuits in half as you did, but then put both halves in the plate with baked sides down, and pour the gravy over both halves. Something else you should try is to cut your biscuits in half, put the baked sides down, butter the exposed sides, and then cover them with sorghum molasses syrup (Steen's brand is the best). It's an old-time Southern thing but so tasty. A much richer and "deeper" taste than regular syrup.
God I love molasses on biscuits. I also love putting a pat of hot butter on top of a bit of honey and mixing it up then using that to spread all over the biscuit. But I'm not so sure they can get molasses in Britain. Maybe they can, because my husband swears that treacle tart is just molasses. Never made it myself so I don't know.
Something about butter it helps when it’s ice cold before cutting into chunks and mixing into the dry ingredients for very fluffy biscuits. Have fun baking
Everything looks great! The only thing I'd do differently, as other viewers have mentioned, is make sure the butter is ice cold. It's okay to have little lumps of butter because when the biscuits are baking, the butter will melt further, making the biscuits nice and flaky. Breakfast at dinner time is awesome!
Ok, I am from the Southern area of US, specifically Kentucky. I watched your video. These are my tips. A bit more flour in your gravy. You can always add milk to thin it, but you can't really add uncooked flour to thicken it. Great job not using a packet. There is a flour called Kentucky Colonel that is seasoned. Most people just use salt and pepper., Maybe a little cayenne but your seasoning is in the sausage. Be sure to brown the flour a bit before adding warmed milk. Good job using buttermilk, the lactic acid tenderizes the crumb a bit more. I have also used a bit of cream. You over worked your biscuits. I don't know why the edges were brown. I use 1 tablespoon of corn flour in the wheat flour. Also, I use baking powder and baking soda. I use a little salt and a pinch of sugar, it helps browning. Also, if you can use a little lard and butter that is even better. If the flour mixture is too wet put flour on the surface and fold your biscuits do not kneed them. Fold them and sprinkle flour. Use a biscuit cutter. Most people use round. Do not push the biscuits. It effects the rise. Gently push out of the cutter. Place close together. Put in preheated oven 425 farenheit. Approx 8 to 12 min. Depending on oven. Serve gravy over biscuits that have been cut open. Open faced. We have them splayed open without a top. We sometimes do put an egg in top, and we love breakfast for dinner also. Biscuits and gravy is a heavy meal, most people eat that for the weekend or dinner. Unless you are a farmer and need a heavy meal. Good luck. We appreciate your enthusiasm.
If you feel that the dough might burn in spots, you can always place a loose piece of aluminum foil over the biscuits (not tight) just lay it on top. It will help deflect some of the direct heat away. I always do it on pie crust, so the edges aren't charred. Love to your family from the USA.❤
I’ve actually had biscuits and gravy with hashbrowns, bacon, cheese, & scrambled eggs, and another smothering of gravy on top. It’s an entire breakfast and oh so good!
Burn (brown) your flour for the gravy before adding the milk. Also I like to add in a little lemon pepper as I’m burning the flour. It’s actually really good!
Great job Mrs. H! I've never had square biscuits, we make ours round up in Michigan. I do know that biscuits tend to rise higher when they are touching or almost touching when placed into the oven.
Square biscuits can be more likely to overcook/burn on the corners. Mom made hers round; sometimes she made them as "drop" biscuits, just spoon the dough out and drop onto the baking sheet, arrange so that they're almost touching. Work the dough just until it comes together. As for the gravy--equal amounts of flour and fat (oil/grease) should be used. You might want to remove the cooked sausage, then add the oil and flour to the pan, stir together well, cook until it just begins to brown, it'll get a nutty smell. Add the milk (use whole milk!), raise the heat and stir constantly until it thickens and bubbles. You can add the cooked sausage, lower the heat a bit, continue stirring until it reaches desired thickness. Salt and pepper to taste. if it tastes bland, add a little more salt and pepper. Try tearing the biscuits into chunks, then absolutely smother them with the gravy. Yum.
PS Ground beef ("mince") and chopped onions also make for a good gravy if you're out of sausage. Some US breakfast sausage is flavored with sage, hot pepper, etc.
You did brilliantly Mrs. H, they looked delicious. Making American biscuits and gravy is a learning process. You get better every time. Just remember not to overwork your dough, use cold butter and don't roll it out to thin (about 3/4" thick). I've been making biscuits and gravy since I was knee high to a ducks butt and I remember my first few attempts. Yours were much better then my first
You did an awesome job Mrs H!! The process of rolling out the dough, folding it over itself and repeating the process is called laminating the dough. Around the world the best known laminated dough product is the croissant, and the second most famous is the biscuit from the southern US. When I make my biscuits I incorporate the butter the same way the French do meaning that I cut it into much smaller cubes, dot the dough after the first time to roll it out and then laminate the dough as usual. This makes an airy fluffy buttery biscuit. You did well because you didn't overwork the dough as this can make for tough biscuits. When you come to Texas I'll make biscuits and sausage gravy for y'all!! Although I bet it would be really good with your sausages like Cumberland or Bangers.
Oh and another thing just came to mind: When you opened your oven I believe I heard the fan which means you have a convection oven. Those are very popular in Europe but not over here. It takes less time to cook in a convection oven because the fan moves the hot air around in a way that's much more efficient and cooks food faster. There's a learning curve as to how to adjust to cooking in one and for baking it's especially important. I believe that you can find out the time differences on the Internet or maybe a RUclips video but it's something to take into consideration if you're making American recipes.
If you ever happen to make it to Nashville, check out brunch at a place called Josephine's. The chef there makes biscuits out of folio dough, the kind normally used for pastries and croissants. They folded and roll it and fold it and roll it and fold it and roll it and fold it and roll it until it makes these beautiful thick layers. Don't tell my mother, or use a Ouija board to tell either of my grandmothers, but it's the best damn biscuit I've ever had.
@@micheledeetlefs6041 Yes there's a real art and science behind making biscuits, bread, cakes, pastries and even pasta and it's not easy. When they filmed this they were also in the middle of a heat wave so unless they have AC they're making this with the windows open which could make a difference. The best way to master something like biscuits is to make them, make them again, then make them again and again... You get the idea. I just think it's really nice that Mrs. H gave homemade biscuits a try and I bet she'll keep making them.
Watching the replay! So sorry for missing this! Thank you for sharing! Biscuits and gravy 😋 are so yummy, especially for dinner! We don't eat much in the morning, just something light, like fruit smoothies, yogurt and fruit, or a bowl of cereal. I so LOVE the fact that I am learning to make biscuits from our favorite British Family 🤩! 🇺🇲💝🇬🇧
@@Mrhandfriends I am going to try! Mrs.H., you made it look so easy! I usually just buy them frozen or canned 🤭My Daddy makes the most delicious bacon 🥓🥓🥓 gravy! We prefer that to sausage. Hope the three of you are doing well!
Your getting the hang of it well done. You will find your own groove with your biscuits. My grandpa first had biscuits and gravy at boot camp in WWII and loved it so much he has had it every morning since until his death in 2004. And biscuits and gravy is in the genes and i can't get enough of it.
Some times soft scrambled eggs are wonderful with B & G. Mrs. H, you are sweet to cook/bake our favorites. I’m so bad to try new things. My daughter in law is a great baker/cook, but not I. 🤷♀️ It is enjoyable watching your channel, cooking, Baby H staring at her daddy and how much fun you have together. Bloody love the H’s 🙋🏼♀️
this is what I do for the gravy, IMO it's much easier. it uses 3 tablespoons butter, ¼ cup all-purpose flour and 3 cups whole milk Place sausage in a large, deep skillet. Cook and crumble over medium-high heat until evenly brown. Step 2 Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir butter into the pan until melted. Add flour and stir until smooth. Reduce heat to medium and cook until light brown. Gradually whisk in milk and cook until thickened. Season with salt and pepper. Step 3 Add cooked sausage back to the skillet. Reduce heat and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.
The thing about the Biscuits is they are good on their own with some butter, or even add some Jelly/Jam/Preserves. Biscuits are fairly versatile, and can be used instead of bread for numerous things. They Sausage Gravy is also good on many other foods. My favorites to use the Gravy on are Chicken Fried Steak (battered & fried Cube Steak), and Mashed Potatoes. Your Biscuits looked better than my first attempt! It gets easier the more you do it. I can make them in my sleep now. 3 quick tips: The butter should be very cold when you add it to the flour. By the looks of your biscuits I'd say you kneaded the dough too much. Also, if your oven is a convection oven (which it sounded like it is) you might want to adjust the temperature slightly to keep them from burning.
Yes! I was going to say the same. No way the biscuits are that dark that fast unless it's a convection oven. Rule of thumb is bake at 50°F lower than what you would using a conventional oven.
I'm from the American south, and while it's possible that you added too much buttermilk, that's one of the joys about home cooking. Sometimes you add a little too much of something and it makes it taste better. And growing up "helping" my grandmother make biscuits, the dough was always a bit sticky, so I think that means you're doing it right. In the end, whether it works out or not, we from the south appreciate the effort. We take a lot of pride in our food, and we very much appreciate the effort someone puts into the food more than how it comes out. Btw, if you ever want to make aan American southerner mad, don't go for digs about how they're stupid or inbred (we've been getting those for generations. They're tired, old, and largely not true), say that their grandmother's peach cobbler tastes alright.
My mother is a sweet woman and at the age of 75 she still can’t make a decent biscuit (scone). I’ve decided it’s a skill some people have and others just have to try and hope it comes out right. I use canned biscuits (scones). I can never get it quite right. 🙂
I was born and raised in the hills of West Virginia so biscuits and sausage gravy are a go to. And it is good for you. A mess? that just means you are doing it right. I love that you all at least gave it a try. In days past they wasted nothing, left over bacon grease and or sausage grease was saved to make gravy. Biscuits did not need much to keep them. Great shelf life. Mrs. H. your hands are supposed to look like that. It is part of the fun. The sausage is frying up nicely from the sound of it. Good job. No talking down about your skill set. NO! We build each other up and support one another. Baby H. will need to learn these skills when she is old enough and big enough. Trick on biscuits and cakes to see if they are done in the middle - Use a dry toothpick to stick the item. If it comes out dry it is done inside. Concerning salt, it is sometimes used as a preservative. I eat my B and G same way you two are. You can eat breakfast food anytime night or day. Good job young lady. Bravo. Mr. H and baby H. are set now.
Couple of tips: 1. Use cold butter and cut it into the flour with a pastry cutter or two knives so the butter doesn't melt with the warmth of your hands. 2. You didn't need all the buttermilk. Err on the side of a little less. 3. Do not overwork the dough. Mix gently with a fork and only until it just forms a rough ball. Turn out the dough ball and gently bring it together and pat out with your hands to desired thickness (I make mine about 1 inch thick) Don't roll it. Also, don't worry about a few rogue flour scraps. As the flour hydrates, you'll be able to gently incorporate them into the dough ball as you pat out the scraps for the second round of cutting. All of this should take no more than 5 min. to prepare. 4. Never, ever knead biscuit dough!! 5. Cut with a round cutter and place on an ungreased baking pan (I use a stone) with the biscuits touching (they bake taller) and cook on high heat: 450 for 10-12 min. Bon appetit!
I am so proud of you! You don't have a cast iron skillet, or a biscuit cutter, or proper American sausage patties ( The seasoning that we use is very different from the seasoning that the British sausages use so the taste would be very different). Despite these things being against you, you did a damn fine job. You should be proud of yourself.
This biscuit recipe was given to me over 25 yrs ago by my Mother-in-law. It has never failed me, I pull them apart to serve. Leftovers I make strawberry shortcakes out of them. You can wrap them up and freeze them to use later. My hubby loves his with a runny egg, I don't. The sausage gravy recipe was given to me by a co-worker who was from Texas. Biscuits: 15-20 min @ 425 2 1/2 c flour 2Tbls Baking Powder 1Tbls sugar 1 tsp kosher salt -Pulse these in a processor for 5 or 6 times or whisk by hand until well blended. 1/2 c cold butter or shortening, cubed and cold -Pulse in Processor until it looks like corn meal, or cut butter into the flour by hand until corn mealy 1c buttermilk ( or place 2 tbls of vinegar in a measuring cup and fill with milk until it reaches 1 cup) 2 tsp honey - Pour the flour mixture into a mixing bowl and make a well, pour the buttermilk in and the honey and slowly mix, integrating flour into the well until a loose dough forms. With hands, gently fold the dough unto itself, in layers until it is combined. Dust counter and hand press dough to 1 inch in height. Either cut biscuits with a cutter or shape dough into a rectangle and cut biscuits, you should get 12 biscuits by cutting. Lay biscuits on a grease sheet pan or parchment-lined pan, and gently press the center of each biscuit to form a shallow well. 1/4 c melted butter - brush biscuits with butter and place them in the oven and bake for 15 to 20 minutes. Check at 15 and monitor them. Biscuits should be golden. Remove from the oven, brush with butter again, and then place a clean tea towel over the for 10 minutes to let them steam. Sausage gravy 1lb sausage, browned keeping fat in the pan 1tsp ground black pepper 1/4tsp red pepper flakes 4tbls flour 1c boiling water 1tbls chicken or beef boullion, dissolved in the water 1c evaporated milk salt to taste Brown sausage in pan on medium heat and season with pepper and pepper flakes, leaving the grease. Sprinkle the flour on top of meat and mix well, let the flour cook for a couple of minutes in the pan, stirring continually. Add seasoned water and stirr until it starts to thicken. Add milk and continue to stir until thick. If it gets too thick, thin out with reg. milk or water. Season to taste. Serve on top of biscuits.
essentially, cream gravy *_IS_* a bechamel sauce. DO NOT skimp on the cracked black pepper!! the ground mustard and a little hit of nutmeg can make a big difference. but you have to be very careful and add them slowly to taste. and i tend to UNDERsalt things i cook. my philosophy is this: _if i oversalt, it won't be as tasty for each person. but if i undersalt, then each person can salt it to their liking. because it is a LOT easier to add salt than it is to take it away._
Mrs H, YES you CAN give yourself a 10! I have made or baked new things before. And when I tasted it, I thought it was awesome. I would honestly say….I can’t believe I made this! I chalked it up to being able to follow a recipe. And yes, the more times you try the better you will get. It just takes time, sometimes. For instance, I always wanted to make breads and rolls. At first I was intimidated. But once I found a recipe that looked fairly easy, I jumped in. And now, I can crank out anything I want. Btw, I did it because of the bread shortage during hurricanes! When getting ready for one you must have staple items. And bread is one item that flies off the shelves. So anyway, I have a gas stove, and don’t need to rely on electricity to cook or bake when the power goes off. I thought you did awesome for your first time making from scratch. Keep going!! Bless you sweetheart. Take care and be well to all.
Mrs. H, I thoroughly enjoyed the video and I commend and tip my hat to you as a Brit trying to make authentic southern style biscuits and gravy. Well done! It's actually not a one size fits all endeavor as every southern mom has her own recipe with their own tweaks and add-ins to make their own unique batch of biscuits and every son and daughter swears that their mom's biscuits are the best. Now, my mom used the "drop biscuit" method whereby she portioned the biscuit dough by tablespoon and used her finger to "drop" them on the baking sheet. This method yielded more irregular rustic looking biscuits as contrasted to the rolled and cut or traditional rounded biscuits. Either way, all are beautiful and I've never met a biscuit I didn't like. Keep those cooking videos coming!
My family is more of a traditional biscuit family, our dough is more wet, and we spoon it out onto the pan, super nice and perfect for gravy, they end up more fluffy in my option. The best way to explain it is you make in-between a dough and a batter. It doesnt look like a dough, but it holds its shape unlike batter
Yes yes yes Mrs. H you did good! I live in the south, specifically Tennessee there's no way I could make biscuits from scratch my husband is the chef in this house
@@micheledeetlefs6041 NO they are not the same but in some ways they are similar in most areas of the country you do not "knead" biscuits infect usually you barely mix the ingredients together and then shape with a light hand and a cutter. So in this sense scones and biscuits are made with a similar technique but not similar ingredients. Once you knead you build gluten and start making bread not a biscuit.
That sweet baby loves her daddy so much! She just stares at him lol she is so cute...also being from west Virginia I started eating biscuits and gravy when I was baby H's age lol give that baby some biscuits lol
Reading the comments I agree, place biscuits where they touch And I use cold butter. Sometimes I put the dough in the freezer for about 20 to 30 minutes before cutting and baking. I make very tender biscuits
When you whip cream too much, you get butter. The milk that is left over is essentially buttermilk. It's a lowfat milk. When butter was made at home, the buttermilk was left out overnight to ferment and thicken on its own. What you buy now is cultured milk. It has live cultures similar to those in yogurt. So, if you cannot find buttermilk, just mix some yogurt and a little milk. It will give you similar results.
I'm so happy you made the gravy this way! Last time when yall had the packet I was sad because this way is just as easy and to me it tastes so much better!! You did the gravy just right. I don't measure anything, I just add flour till the grease is soaked up and then add milk till it feels right lol, but I know lots of people who prefer to measure everything to keep it consistent. I haven't made buttermilk biscuits in years and years (my sister in law makes them all the time so I just haven't had to lol) but I'd say for the first time, you did an excellent job!! Love yalls cooking videos!
If buttermilk is hard to come by you can substitute yogurt, sour cream and milk, lemon juice/vinegar and milk. I've often used substitutes because even though I can buy buttermilk at any grocery store I rarely have a use for it and it always seems a waste to get a whole carton that I won't use. Ive been known to make a whole lot of dough and freeze it.😂😂
My mother and her side of the family is from Virginia so I grew up with a lot of biscuits and gravy. It's a very great start. The thing to note is historically Americans largely got up very early and worked on farms and such for a few hours prior to breakfast. So breakfast in American tradition were very big because you already had a few hours of manual labor and had hours more to go before the next meal so you ate very big.
Gravy for Biscuits can use ground beef or whichever meat you prefer. Here in Oregon USA we make Biscuits and use our leftover baked Turkey meat from Holiday meals for our gravy. Using choice of Bread we make Hot Turkey Gravy Sandwiches... yummy. Toasted Bread slices with sliced baked Turkey and topped with Turkey Gravy. Should try it sometime
A great first set of biscuits! As many others have said: 1. COLD butter is a must 2. Mix as little as possible to bring the dough together (You will transfer heat from your hands and warm the butter chunks up so touch as little as possible) 3. Add liquids slowly 4. Don't over work the dough when rolling and kneading 5. Biscuits that are similar in size will cook at the same rate (Your smaller pieces cooked faster than your larger ones) Cut as many as you can from your rolled out dough then squish the leftover dough back together and roll back out and cut more from it. 6. Keep practicing. Small adjustments will make a difference. The key here is to get them to where you like them.
I’ve never seen the biscuits arranged sandwich style like that. I’ve only ever seen them cut in half on the horizontal, laid open face, and the gravy poured on top.
Everything looks great, with the exception of the biscuits being on the thin side. 2cm is actually a pretty good thickness. Treat them like scones without the sugar. Very little mixing is required, and don't need any kneading, which will give you a lighter and fluffier biscuit. Great first try, I've been making biscuits for over 30 years, so just keep practicing.
We bake the biscuits touching so they rise up. Then we split the biscuit in half, lay the halves (top & bottom) side by side. Put on just a dab of butter, then pour a large ladle full of gravy over each half, sprinkle with pepper and EAT!!!
That looks good Mrs. H… my advice is to break the biscuits up by hand like you did the first one and pour the gravy on top of it all…. Also, if ur in a hurry the quickest biscuit recipe I have is… 1 cup flour, 1 cup heavy whipping cream. Mix up and cut out.. throw them in the oven for about ten minutes. If u don’t have a round cookie cutter or a biscuit cutter, tip a cup upside down and use the opening. You’re doing great!! Ps. Cold butter is better!!
Americans have breakfast for dinner all the time! Also, there is no need to knead the dough. Sometimes called “drop biscuits”, you just mix it all up and plop dollops of dough down in the best circles you can and then bake them. The tops become a little crispy and brown while the center is soft. Serving wise we usually cut 1 biscuit open and lay each half face up and then pour the gravy over. You made yours more of a biscuit and gravy sandwich, which also works lol.
You may enjoy something that comes to mind and directly relates to this vide. My maternal grandfather, gods rest his soul, used to love going out on the front porch with a tall glass. This is a glass he'd stuff with 'American biscuits' and then his would pour in buttermilk... eat it with a spoon. I enjoy it to this day!!
My Grandmother on my Moms side would make the best Biscuits and Gravy and now my Mom makes them. I myself cannot make them to save my life but it is a staple dish to this day and some days I will call her up and ask her to please make some. Good for breakfast or dinner… yummy 😋
Does your grandmother use an old cast iron skillet, like one of the ones people name? From the time I graduated from college until the death of my grandmother, I struggled to make anything remotely like she did. But when she passed away and I inherited her 100-year-old cast iron, I realized that was the missing ingredient. ( She'd named the frying pan Sue and the Dutch oven Bertha. My husband thinks I'm nuts for still using those names.)
Next time try mixing your doe a little more wet and no kneading just scoop out a spoon full and drop it in dry flour then kind of toss it into a ball and put it on the pan very close to the next one . they fluff up better when they touch each other . my wife makes them in a nine inch round pan or an iron skillet and they fluff up to almost 2 inches
One thing when it comes to buttermilk. If you don't want to get a whole bunch of it, it's possible to roughly approximate it by stirring one tablespoon of lemon juice for each cup of whole milk, and then letting it stand for 10 minutes at room temperature. It's not true buttermilk because it hasn't cultured, but it'll have some of the acidic tang of buttermilk for baking purposes, and it'll behave like buttermilk in baking while allowing you to only make as much as you need.
Great job Mrs. H! Sometimes if I have herbs in house I add fresh rosemary or thyme to my sausage gravy- I’m not a huge fan of American breakfast sausage so I sometimes use Italian sausage instead, also. Add I’d crispy “American” bacon is great addition as the texture may be too mushy for your preference !
Oh dear Mrs.H, biscuits and gravy is something that is very personal to families. That means that you are going to have enough tips to last a month of Sundays. But I guess that is a good thing. You have plenty of tips to have this amazing dish talored to you and your families specific likes. Bravo at your first attempt. They look delicious.
I've been subscribed for a long time! Butter milk is milk that is starting to turn. If you don't have any you can fake it by adding lemon to regular milk until it starts to curdle. It was a great way to use up all of your milk and not waste any which really mattered to all the poor people that use to make up USA. Keep in mind that if you know French cooking then you are basically making a roux and when you add milk it becomes a bechamel sauce. So you can describe it as a sausage bechamel to sound all fancy. I like mine with hash browns and over easy eggs on the hashbrowns. Bit of yokey potatoes.. then a bit of yokey biscuits...
You did really well. Made me hungry :) Growing up in a Southern home in the US my grandmother used to make these for breakfast. She also would do butter raison biscuits and garlic cheese biscuits and drop biscuits we used to dip in soups and chili. You could cheat a little and use Bisquick if you can get it for the flour.
I normally eat biscuits and gravy with a slice of tomato. Sometimes I add a country-fried pork chop as well. I rarely eat it anymore because the carbs though it is sooo good,
Usually in restaurants around me the biscuits are served open face with the sausage gravy on top of them but they don't put a half a biscuit on back on top of the sausage gravy you just leave them open face on the bottom.
I like mine with a side-plate of a fresh sliced tomato that has been salted and peppered as it gives a very nice contrast. Make sure to keep it separate from the gravy and just take a bite of tomato now and then.
I am thoroughly enjoying watching Mrs. H experiment and learn different dishes. Well done Mrs. H! (personally I can't bake to save my life so most of the time I use box mixes)
Yes cut Biscuits in half through sideways, put on single layer of sliced Biscuits and spoon gravy over tops of Biscuits. No need to cover with another no just the gravy looking up at you and enjoy.
Buttermilk is a cultured ingredient, so it should smell a little sour. As an alternative to mixing the butter in with your fingers, you can freeze a stick of butter and use a shredder to make small bits in the flour mixture.
my method for a basic cream gravy: 1. using nicely spiced ground pork, fry the meat (pork tends to work best) 2. when the meat is *_almost cooked_* , add flour until the meat chunks are well coated and the pan *_starts to_* dry out 3. toast the flour until it barely starts to gain a nutty smell 4. add a 50/50 mix of whole milk and heavy/whipping cream, or just use 1/2 and 1/2 until the meat is about 2/3rds covered 5. stir (a lot) until the gravy thickens to almost as much as you like it (it'll thicken more as it cools) 6. if it needs more milk/cream/whatever, put a little more in 7. when gravy is thick, hit it with a light suggestion of nutmeg 8. whack it with a heavy grind of black pepper and stir it in 9. serve it hot in a ceramic boat
I had a friend in High School whose Mama made square biscuits. That is the only person I ever saw make them square. My Mama and my grandmas always cut the round ones out of the dough using the mouth of a mason jar to make them the right size. If you want another, simpler biscuit recipe, there is a video on "The Hillbilly Kitchen" RUclips channel for 2 ingredient biscuits. It's from about a year ago.
Loved this video. Good job Red for suggesting it. Only 2 minor things I would change is make the biscuits little thicker and use slightly colder butter. Most people that I know eat them "open face" but there's really no wrong way to serve them.
Both my folks made great gravy. Miss both of their cooking. One thing they always said, was to keep stirring it, when adding the flower and the milk, to not make it lumpy. If you don't you will have lumps. Biscuits should be cooked in a cast iron skillet or a pan. When you put them in, have then almost touching. That way, when they spread out a bit and touch, they only have one way to go, up. We always just cut the biscuits in half. Laying out top and bottom, inside up, and putting gravy on both. As a Missouri farm boy. my grandmother had then every morning.
It all looks great! But, typically you'd just cut the biscuits in half and put the gravy on top of each half. You don't usually put the top back on. Of course, it'll still taste the same.
I love to cook and bake and really enjoyed watching you. When I make my biscuits, I do not do the folding, but will try it. Thank you, look forward to watching more of your videos.
If you want to make biscuits in the future but can't find buttermilk, there's an easy substitution. Take a cup of regular milk and add 1 tablespoon of either lemon juice or white vinegar, then let stand for 5 minutes. I've used that substitution many times when baking, and you can't tell the difference at all.
Biscuits and gravy are good for any meal. Sometimes, I'll put eggs over easy on top, the yolk mixed with the gravy is a wonderful thing. I have had (think it was in Arkansas or Mississippi) biscuits with chocolate gravy. That was amazing -- and I'll bet a certain little one would like those as well... 😉
![Brits Try making [U.S. STYLE PANCAKES] For The First Time!](/img/1.gif)
In todays reaction video, YOUR British Family (Mr H and friends) are making biscuits and gravy from scratch, with not a packet mix in sight!
The biscuits we are making are buttermilk biscuits with a sausage gravy. The recipes were suggested by Redbay101 and can be found on the website www.feastgloriousfeast.com.
www.feastgloriousfeast.com/sausage-gravy
www.feastgloriousfeast.com/breakfast-biscuits
As you might know we are a British family looking to learn everything USA, which includes trying your tasty food and having a go at cooking it ourselves.
Did you enjoy the video? let us know by dropping a LIKE !! :)
And if you really like it, please share it with your friends and family
You did awesome!! One of the things I noticed was you rolled it too thin on the last round before cutting them. Keep experimenting to see what works best for you. My husband likes onions cooked with the sausage. I am going to send you a recipe for chocolate gravy. I think y’all will like it. Great video as always!!
Sorry for interrupting your chat, today. Mountain Lions are coming down from their normal habitat to the valley floor, pushed out by recent fires. We had one roaming our local secondary school, two miles from my home. They are fascinating, beautiful, and hungry. People need to be careful with children, livestock, and pets as they constitute kitty toys, or lunch. for a cat like this. Also, they need to know who to call. Some people may kill these beautiful creatures out of fear, when we have game wardens who can safely relocate them without harm to the cat, or humans. Thank you!❤️❤️❤️
You did great 👍
Looks great !
Cream cheese and sage adds a fantastic taste to biscuits and gravy.
Great job, Mrs H!
Put flour on your bench top as many times as you need so they are not a sticky dough. You can cut them with a glass drinking glass, but dip the glass in flour first. Do not twist the cutter just lift straight up because that affects the rise by what it does to the edges. Your biscuits need to be thicker. Twice the size. Pat , fold and roll. Do not kneed. You will not get that fluffy high rise on the biscuits. That makes them taste soft and fluffy.
Bake them in an iron skillet and touching so they will rise up and not spread out. When I make the gravy, I like to brown the meat with finely chopped onions and maybe a small splash of Worcestershire sauce. Also sausage gravy is cooked heavy on the black pepper. I add the flour in by thirds and after stirring in, let the flour start browning without as much stirring.
Let it come together also adding liquid in parts also. I stir with a larger utensil. I use a metal meat spatula. Let it thicken in between and kinda get a fond on the bottom of the fry pan , but not stick. Then turn it down to a low simmer where it will be bubbly and thicken. Stir again before serving. It break my biscuit open in half and ladle gravy generously.
I like over easy fried eggs or scrambled with cheddar cheese melted in served on the side. My drink of choice is a mug of English breakfast hot cream tea.
A few of tips on buttermilk biscuits and gravy from a Southerner (from years of trial and error):
- Cook the biscuits in a cast iron skillet if you have one. Heat the skillet in an oven while you are making the dough. If you don't have a cast iron skillet, a baking dish works well. The point is to get them close enough together so that they will rise up and not out. And that helps make them fluffier.
- Don't kneed the dough. Just mix the ingredients together until they're combined. If the dough is too wet, just add a little more flour until everything sticks together well. Also, if you have self-rising flour, that makes the biscuits easy to make. Then you just need 3 ingredients: self-rising flour, butter, and buttermilk. (Side note: I learned how to make buttermilk biscuits from my wife's grandmother. A true southern grandma. She doesn't measure anything. Makes the best biscuits ever!)
- When you dump the dough out of the bowl, dust the top with a little flour and pat it out to about an inch (about 2.5 cm) thick. Use a biscuit cutter (or dust the rim of a drinking glass with flour to use as a cutter) to cut out the biscuits. Put a couple tablespoons of butter (about 30 grams) to the skillet to melt. Keeps the biscuits from sticking and (as with everything southern) adds more flavor. Place the biscuits in the skillet next to each other. Place in the oven to cook for about 20 minutes. Just keep an eye on them. When the tops are golden brown, they're good to go.
- While they're cooking, work on the sausage gravy. Cook the sausage. Remove the sausage and leave the drippings (grease) in the skillet. Add about 30 grams butter and an equal amount of flour to create a roux. Should be a semi solid consistency. Add milk and stir over low-medium heat. Keep stirring until you get it to just the right consistency you want for your gravy. The longer you cook it, the thicker it will get. Add the sausage to the gravy and cook about 2 more minutes.
From here, serve over biscuits and enjoy!
Just keep playing with it and see what you like. Kudos to y'all for trying something new! You did awesome for your first try!!!!
Once you get the biscuits down, you may want to experiment with chocolate gravy. Delicious if you are looking for a sweet treat!
Also...my family and I will be in London in November. Lemme know if we need to swing by and cook for you. ;)
Take care and enjoy!
I use my granny’s old glass pie pan and it works good for biscuits but I agree about the iron skillet is the best for biscuits and cornbread
Woo yum!
Yep that's how I make them !!!
Good suggestions!
best help ever..from fl👋
When making biscuits the secret to a fluffy biscuit is to use self-rising flour (or baking powder if you don't have self-rising flour). Biscuits and Gravy are traditionally eaten in the morning for breakfast, but it really hits home when you eat it for dinner.
I usually like fried eggs but with biscuits and gravy, I love scrambled eggs. They go excellent with the sausage gravy.
My mother was a Home Economics major in college. She made a excellent biscuits from scratch as do I. The less you touch the dough, the better. Same with pies. With biscuits, I never roll the dough, but pat it in shape. But practice makes perfect.
One thing I've learned about biscuits is to not overwork them. I am a fan of having the butter extremely cold. Another thing to consider is mixing some of the liquid into the mix & let the dry absorb for a few minutes before deciding to add more. It's kind of an experience call. Once you've done it a few times, you'll just know what it's supposed to feel like. I am a weird one in that I tear up my biscuit in pieces before I add the gravy. I don't put an egg on top but I will put gravy on my scrambled eggs. You did a really great job for your first time. It will get easier
I have used a grate to grate frozen butter that works well too
I just saw this video and commented and then I scrolled down and read you comment and noticed allot of similar notes. 8)
You're not weird... my mom was from Pennsylvania and relocated to Missouri. Not sure where it came from, but I was raised on Bisquick drop biscuits and gravy. I always request that the biscuits be crumbled (as its REALLY hard to do once the gravy is applied) before they put the gravy on. Some places get it, other don't.
"The way that mom did it" is always the variable.
In the south... we have breakfast for supper often!! Baby H has the sweetest smile 😃😊🙂😀 good job Mrs. H!!!!
Thanks Theresa. Hope you and Bart are well. Mrs H 💕
Fried eggs, toast, and maybe some bacon (if I'm in the mood) make an excellent supper. I've never made sausage gravy or homemade biscuits, but I probably could. One day. 😊
The more you make biscuits and sausage gravy, the better you will get at it. Most girls in the south start cooking this meal at age 8yo to 10yo. This comes from mothers, and is handed down over generations.
I better make up for some lost time seeing as I have a few more years on the clock than when the Southern girls start making this. Mrs H 💕
@@Mrhandfriends cheese grits and scrambled eggs go great with this to make a full meal. Making me hungry just talking about it. Much love from the states.!!!
LOOKS PERFECT YUMMMMMM. My dad was born in Alabama and raised some in Texas. You did a awesome job. MRS h
Now I have to eat biscuits and gravy for the second time this week! Thanks H family
Enjoy, and no doing what autocorrect says. 😂 Mrs H 💕
@@Mrhandfriends 🤣🤣🤣
I'm from Alabama. Like many have said, don't knead the dough. Handle it as little as possible. I basically just pinch off the amount of dough I need to make a biscuit, roll it a little just to gather the dough into a ball, drop it into its position onto the pan, and use the backs of my fingers to press it down to flatten it a little bit. That's it. I brush the tops with butter to give it a salty taste. You can also brush the bottom of the pan with butter for the same reason. But, that was a stellar first go at scratch biscuits!
Nowadays, Baby H. loves biscuits and gravy. Even in this video, she's eyeing it like she knows it's something she wants to try.
Elana is fascinated with her daddy. It’s so sweet and Mrs. H. Is so gentle.
Baby H counting down the days until she can tear up some biscuits and gravy!
In the fall and winter, I usually bake every day but in summertime the oven stays off. I usually make biscuits three times a week for dinner. When the temperature drops there is nothing better than fresh biscuits with fried chicken, beef stew or breakfast for dinner.
Baby H is precious!
biscuits and gravy is this Texan's favorite vegetable.
Mrs H you did an amazing for your first time!
My grandmother never used a recipe for biscuits. She kept her flour in a large bowl with a plate covering it with her hand crank sifter on the plate. She would scoop the flour in the sifter, sift it back into the bowl, then would add a portion (depending on how many she wanted to make) of shortening or lard, knead it in then add milk or buttermilk directly into the flour bowl slowly while kneading until she had the consistency she wanted. She also made her gravy by eye, using sausage, bacon, pork chop and chipped beef grease. Most of my early lessons in the kitchen came by her hand. Her style of cooking really influenced my career in restaurant kitchens. I've never been afraid to experiment in the kitchen to try new dishes, because of her.
Love having breakfast for dinner. I would have my egg on the side, fried. I cut the biscuits in half as you did, but then put both halves in the plate with baked sides down, and pour the gravy over both halves.
Something else you should try is to cut your biscuits in half, put the baked sides down, butter the exposed sides, and then cover them with sorghum molasses syrup (Steen's brand is the best). It's an old-time Southern thing but so tasty. A much richer and "deeper" taste than regular syrup.
God I love molasses on biscuits. I also love putting a pat of hot butter on top of a bit of honey and mixing it up then using that to spread all over the biscuit. But I'm not so sure they can get molasses in Britain. Maybe they can, because my husband swears that treacle tart is just molasses. Never made it myself so I don't know.
Something about butter it helps when it’s ice cold before cutting into chunks and mixing into the dry ingredients for very fluffy biscuits. Have fun baking
Everything looks great! The only thing I'd do differently, as other viewers have mentioned, is make sure the butter is ice cold. It's okay to have little lumps of butter because when the biscuits are baking, the butter will melt further, making the biscuits nice and flaky. Breakfast at dinner time is awesome!
Ok, I am from the Southern area of US, specifically Kentucky.
I watched your video. These are my tips. A bit more flour in your gravy. You can always add milk to thin it, but you can't really add uncooked flour to thicken it.
Great job not using a packet. There is a flour called Kentucky Colonel that is seasoned. Most people just use salt and pepper., Maybe a little cayenne but your seasoning is in the sausage. Be sure to brown the flour a bit before adding warmed milk.
Good job using buttermilk, the lactic acid tenderizes the crumb a bit more. I have also used a bit of cream. You over worked your biscuits. I don't know why the edges were brown.
I use 1 tablespoon of corn flour in the wheat flour. Also, I use baking powder and baking soda. I use a little salt and a pinch of sugar, it helps browning. Also, if you can use a little lard and butter that is even better.
If the flour mixture is too wet put flour on the surface and fold your biscuits do not kneed them. Fold them and sprinkle flour. Use a biscuit cutter. Most people use round. Do not push the biscuits. It effects the rise. Gently push out of the cutter. Place close together. Put in preheated oven 425 farenheit.
Approx 8 to 12 min. Depending on oven. Serve gravy over biscuits that have been cut open. Open faced. We have them splayed open without a top. We sometimes do put an egg in top, and we love breakfast for dinner also.
Biscuits and gravy is a heavy meal, most people eat that for the weekend or dinner. Unless you are a farmer and need a heavy meal. Good luck. We appreciate your enthusiasm.
The way baby H darts back and forth looking at you 2 is adorable
If you feel that the dough might burn in spots, you can always place a loose piece of aluminum foil over the biscuits (not tight) just lay it on top. It will help deflect some of the direct heat away. I always do it on pie crust, so the edges aren't charred. Love to your family from the USA.❤
15:27 lookit that smile. here's a man that's too damn happy because he's sitting down to meat and carbo-lumps. 😂🤣
17:20 Lowercase H wants a bite!
I’ve actually had biscuits and gravy with hashbrowns, bacon, cheese, & scrambled eggs, and another smothering of gravy on top. It’s an entire breakfast and oh so good!
Burn (brown) your flour for the gravy before adding the milk. Also I like to add in a little lemon pepper as I’m burning the flour. It’s actually really good!
Great job Mrs. H! I've never had square biscuits, we make ours round up in Michigan. I do know that biscuits tend to rise higher when they are touching or almost touching when placed into the oven.
Oh really. I'll try that next time. Mrs H 💕
Square biscuits can be more likely to overcook/burn on the corners. Mom made hers round; sometimes she made them as "drop" biscuits, just spoon the dough out and drop onto the baking sheet, arrange so that they're almost touching. Work the dough just until it comes together. As for the gravy--equal amounts of flour and fat (oil/grease) should be used. You might want to remove the cooked sausage, then add the oil and flour to the pan, stir together well, cook until it just begins to brown, it'll get a nutty smell. Add the milk (use whole milk!), raise the heat and stir constantly until it thickens and bubbles. You can add the cooked sausage, lower the heat a bit, continue stirring until it reaches desired thickness. Salt and pepper to taste. if it tastes bland, add a little more salt and pepper. Try tearing the biscuits into chunks, then absolutely smother them with the gravy. Yum.
PS Ground beef ("mince") and chopped onions also make for a good gravy if you're out of sausage. Some US breakfast sausage is flavored with sage, hot pepper, etc.
You did brilliantly Mrs. H, they looked delicious. Making American biscuits and gravy is a learning process. You get better every time. Just remember not to overwork your dough, use cold butter and don't roll it out to thin (about 3/4" thick). I've been making biscuits and gravy since I was knee high to a ducks butt and I remember my first few attempts. Yours were much better then my first
What a good hubby. Those look perfect.
You did an awesome job Mrs H!!
The process of rolling out the dough, folding it over itself and repeating the process is called laminating the dough.
Around the world the best known laminated dough product is the croissant, and the second most famous is the biscuit from the southern US.
When I make my biscuits I incorporate the butter the same way the French do meaning that I cut it into much smaller cubes, dot the dough after the first time to roll it out and then laminate the dough as usual.
This makes an airy fluffy buttery biscuit.
You did well because you didn't overwork the dough as this can make for tough biscuits.
When you come to Texas I'll make biscuits and sausage gravy for y'all!!
Although I bet it would be really good with your sausages like Cumberland or Bangers.
Oh and another thing just came to mind:
When you opened your oven I believe I heard the fan which means you have a convection oven.
Those are very popular in Europe but not over here.
It takes less time to cook in a convection oven because the fan moves the hot air around in a way that's much more efficient and cooks food faster.
There's a learning curve as to how to adjust to cooking in one and for baking it's especially important.
I believe that you can find out the time differences on the Internet or maybe a RUclips video but it's something to take into consideration if you're making American recipes.
If you ever happen to make it to Nashville, check out brunch at a place called Josephine's. The chef there makes biscuits out of folio dough, the kind normally used for pastries and croissants. They folded and roll it and fold it and roll it and fold it and roll it and fold it and roll it until it makes these beautiful thick layers. Don't tell my mother, or use a Ouija board to tell either of my grandmothers, but it's the best damn biscuit I've ever had.
@@micheledeetlefs6041 Yes there's a real art and science behind making biscuits, bread, cakes, pastries and even pasta and it's not easy.
When they filmed this they were also in the middle of a heat wave so unless they have AC they're making this with the windows open which could make a difference.
The best way to master something like biscuits is to make them, make them again, then make them again and again...
You get the idea.
I just think it's really nice that Mrs. H gave homemade biscuits a try and I bet she'll keep making them.
Watching the replay! So sorry for missing this! Thank you for sharing! Biscuits and gravy 😋 are so yummy, especially for dinner! We don't eat much in the morning, just something light, like fruit smoothies, yogurt and fruit, or a bowl of cereal. I so LOVE the fact that I am learning to make biscuits from our favorite British Family 🤩!
🇺🇲💝🇬🇧
We missed it too as we were putting Baby H to bed 😂. Hope you make some too. Mrs H 💕
@@Mrhandfriends I am going to try! Mrs.H., you made it look so easy! I usually just buy them frozen or canned 🤭My Daddy makes the most delicious bacon 🥓🥓🥓 gravy! We prefer that to sausage. Hope the three of you are doing well!
I grew up with biscuits and gravy........enjoy Yall.....from TX
Your getting the hang of it well done. You will find your own groove with your biscuits. My grandpa first had biscuits and gravy at boot camp in WWII and loved it so much he has had it every morning since until his death in 2004. And biscuits and gravy is in the genes and i can't get enough of it.
Your gravy looks really nice! My husband and I have breakfast for dinner every now and then. You can't go wrong with that.
You did a good job. I usually use bacon grease for my grave instead of sausage. It's fantastic
Some times soft scrambled eggs are wonderful with B & G.
Mrs. H, you are sweet to cook/bake our favorites. I’m so bad to try new things. My daughter in law is a great baker/cook, but not I. 🤷♀️ It is enjoyable watching your channel, cooking, Baby H staring at her daddy and how much fun you have together. Bloody love the H’s 🙋🏼♀️
this is what I do for the gravy, IMO it's much easier. it uses 3 tablespoons butter, ¼ cup all-purpose flour and 3 cups whole milk
Place sausage in a large, deep skillet. Cook and crumble over medium-high heat until evenly brown.
Step 2
Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir butter into the pan until melted. Add flour and stir until smooth. Reduce heat to medium and cook until light brown. Gradually whisk in milk and cook until thickened. Season with salt and pepper.
Step 3
Add cooked sausage back to the skillet. Reduce heat and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.
The thing about the Biscuits is they are good on their own with some butter, or even add some Jelly/Jam/Preserves. Biscuits are fairly versatile, and can be used instead of bread for numerous things. They Sausage Gravy is also good on many other foods. My favorites to use the Gravy on are Chicken Fried Steak (battered & fried Cube Steak), and Mashed Potatoes.
Your Biscuits looked better than my first attempt! It gets easier the more you do it. I can make them in my sleep now.
3 quick tips: The butter should be very cold when you add it to the flour. By the looks of your biscuits I'd say you kneaded the dough too much. Also, if your oven is a convection oven (which it sounded like it is) you might want to adjust the temperature slightly to keep them from burning.
Yes! I was going to say the same. No way the biscuits are that dark that fast unless it's a convection oven. Rule of thumb is bake at 50°F lower than what you would using a conventional oven.
I'm from the American south, and while it's possible that you added too much buttermilk, that's one of the joys about home cooking. Sometimes you add a little too much of something and it makes it taste better. And growing up "helping" my grandmother make biscuits, the dough was always a bit sticky, so I think that means you're doing it right. In the end, whether it works out or not, we from the south appreciate the effort. We take a lot of pride in our food, and we very much appreciate the effort someone puts into the food more than how it comes out. Btw, if you ever want to make aan American southerner mad, don't go for digs about how they're stupid or inbred (we've been getting those for generations. They're tired, old, and largely not true), say that their grandmother's peach cobbler tastes alright.
My mother is a sweet woman and at the age of 75 she still can’t make a decent biscuit (scone). I’ve decided it’s a skill some people have and others just have to try and hope it comes out right. I use canned biscuits (scones). I can never get it quite right. 🙂
I was born and raised in the hills of West Virginia so biscuits and sausage gravy are a go to. And it is good for you. A mess? that just means you are doing it right. I love that you all at least gave it a try. In days past they wasted nothing, left over bacon grease and or sausage grease was saved to make gravy. Biscuits did not need much to keep them. Great shelf life. Mrs. H. your hands are supposed to look like that. It is part of the fun. The sausage is frying up nicely from the sound of it. Good job. No talking down about your skill set. NO! We build each other up and support one another. Baby H. will need to learn these skills when she is old enough and big enough. Trick on biscuits and cakes to see if they are done in the middle - Use a dry toothpick to stick the item. If it comes out dry it is done inside. Concerning salt, it is sometimes used as a preservative. I eat my B and G same way you two are. You can eat breakfast food anytime night or day. Good job young lady. Bravo. Mr. H and baby H. are set now.
Couple of tips:
1. Use cold butter and cut it into the flour with a pastry cutter or two knives so the butter doesn't melt with the warmth of your hands.
2. You didn't need all the buttermilk. Err on the side of a little less.
3. Do not overwork the dough. Mix gently with a fork and only until it just forms a rough ball. Turn out the dough ball and gently bring it together and pat out with your hands to desired thickness (I make mine about 1 inch thick) Don't roll it.
Also, don't worry about a few rogue flour scraps. As the flour hydrates, you'll be able to gently incorporate them into the dough ball as you pat out the scraps for the second round of cutting. All of this should take no more than 5 min. to prepare.
4. Never, ever knead biscuit dough!!
5. Cut with a round cutter and place on an ungreased baking pan (I use a stone) with the biscuits touching (they bake taller) and cook on high heat: 450 for 10-12 min.
Bon appetit!
I am so proud of you! You don't have a cast iron skillet, or a biscuit cutter, or proper American sausage patties ( The seasoning that we use is very different from the seasoning that the British sausages use so the taste would be very different). Despite these things being against you, you did a damn fine job. You should be proud of yourself.
This biscuit recipe was given to me over 25 yrs ago by my Mother-in-law. It has never failed me, I pull them apart to serve. Leftovers I make strawberry shortcakes out of them. You can wrap them up and freeze them to use later. My hubby loves his with a runny egg, I don't. The sausage gravy recipe was given to me by a co-worker who was from Texas. Biscuits: 15-20 min @ 425
2 1/2 c flour
2Tbls Baking Powder
1Tbls sugar
1 tsp kosher salt
-Pulse these in a processor for 5 or 6 times or whisk by hand until well blended.
1/2 c cold butter or shortening, cubed and cold
-Pulse in Processor until it looks like corn meal, or cut butter into the flour by hand until corn mealy
1c buttermilk ( or place 2 tbls of vinegar in a measuring cup and fill with milk until it reaches 1 cup)
2 tsp honey
- Pour the flour mixture into a mixing bowl and make a well, pour the buttermilk in and the honey and slowly mix, integrating flour into the well until a loose dough forms. With hands, gently fold the dough unto itself, in layers until it is combined. Dust counter and hand press dough to 1 inch in height. Either cut biscuits with a cutter or shape dough into a rectangle and cut biscuits, you should get 12 biscuits by cutting. Lay biscuits on a grease sheet pan or parchment-lined pan, and gently press the center of each biscuit to form a shallow well.
1/4 c melted butter
- brush biscuits with butter and place them in the oven and bake for 15 to 20 minutes. Check at 15 and monitor them. Biscuits should be golden. Remove from the oven, brush with butter again, and then place a clean tea towel over the for 10 minutes to let them steam. Sausage gravy
1lb sausage, browned keeping fat in the pan
1tsp ground black pepper
1/4tsp red pepper flakes
4tbls flour
1c boiling water
1tbls chicken or beef boullion, dissolved in the water
1c evaporated milk
salt to taste
Brown sausage in pan on medium heat and season with pepper and pepper flakes, leaving the grease. Sprinkle the flour on top of meat and mix well, let the flour cook for a couple of minutes in the pan, stirring continually. Add seasoned water and stirr until it starts to thicken. Add milk and continue to stir until thick. If it gets too thick, thin out with reg. milk or water. Season to taste. Serve on top of biscuits.
Practice makes perfect Mr.H remember that u did well
essentially, cream gravy *_IS_* a bechamel sauce.
DO NOT skimp on the cracked black pepper!! the ground mustard and a little hit of nutmeg can make a big difference. but you have to be very careful and add them slowly to taste. and i tend to UNDERsalt things i cook. my philosophy is this: _if i oversalt, it won't be as tasty for each person. but if i undersalt, then each person can salt it to their liking. because it is a LOT easier to add salt than it is to take it away._
Mrs H, YES you CAN give yourself a 10! I have made or baked new things before. And when I tasted it, I thought it was awesome. I would honestly say….I can’t believe I made this! I chalked it up to being able to follow a recipe. And yes, the more times you try the better you will get. It just takes time, sometimes. For instance, I always wanted to make breads and rolls. At first I was intimidated. But once I found a recipe that looked fairly easy, I jumped in. And now, I can crank out anything I want. Btw, I did it because of the bread shortage during hurricanes! When getting ready for one you must have staple items. And bread is one item that flies off the shelves. So anyway, I have a gas stove, and don’t need to rely on electricity to cook or bake when the power goes off. I thought you did awesome for your first time making from scratch. Keep going!! Bless you sweetheart. Take care and be well to all.
Nice. I do like a couple easy over eggs on mine. I can work all day with that. Great job for the first time from scratch Mrs. H.
Mrs. H, I thoroughly enjoyed the video and I commend and tip my hat to you as a Brit trying to make authentic southern style biscuits and gravy. Well done! It's actually not a one size fits all endeavor as every southern mom has her own recipe with their own tweaks and add-ins to make their own unique batch of biscuits and every son and daughter swears that their mom's biscuits are the best. Now, my mom used the "drop biscuit" method whereby she portioned the biscuit dough by tablespoon and used her finger to "drop" them on the baking sheet. This method yielded more irregular rustic looking biscuits as contrasted to the rolled and cut or traditional rounded biscuits. Either way, all are beautiful and I've never met a biscuit I didn't like. Keep those cooking videos coming!
Thank you Jeff. We are enjoying our biscuit adventures. Mrs H 💕
My family is more of a traditional biscuit family, our dough is more wet, and we spoon it out onto the pan, super nice and perfect for gravy, they end up more fluffy in my option. The best way to explain it is you make in-between a dough and a batter. It doesnt look like a dough, but it holds its shape unlike batter
buttermilk is another secret to fluffy bisquits. which are not scones. scones and bisquits are totally different
Funny you should say that !!! Xxx
Yes yes yes Mrs. H you did good! I live in the south, specifically Tennessee there's no way I could make biscuits from scratch my husband is the chef in this house
Most recipes for scones require sugar, vanilla extract, and heavy cream, three things never found in biscuits. So no, they're not the same.
@@Mrhandfriends i like baby h's look on her face. got the uh you forgot someone look
@@micheledeetlefs6041 NO they are not the same but in some ways they are similar in most areas of the country you do not "knead" biscuits infect usually you barely mix the ingredients together and then shape with a light hand and a cutter. So in this sense scones and biscuits are made with a similar technique but not similar ingredients. Once you knead you build gluten and start making bread not a biscuit.
That sweet baby loves her daddy so much! She just stares at him lol she is so cute...also being from west Virginia I started eating biscuits and gravy when I was baby H's age lol give that baby some biscuits lol
As a southerner biscuits and gravy is my favorite breakfast meal and usually I just smother it in gravy so glad yall liked it
Reading the comments I agree, place biscuits where they touch
And I use cold butter. Sometimes I put the dough in the freezer for about 20 to 30 minutes before cutting and baking. I make very tender biscuits
When you whip cream too much, you get butter. The milk that is left over is essentially buttermilk. It's a lowfat milk. When butter was made at home, the buttermilk was left out overnight to ferment and thicken on its own. What you buy now is cultured milk. It has live cultures similar to those in yogurt. So, if you cannot find buttermilk, just mix some yogurt and a little milk. It will give you similar results.
Liquid amounts are tricky with baking! Depends on the humidity
~ these look fabulous
Dryer dough is easier to work with but it makes a dry biscuit. You will find what you like best.
It also depends on the type of flour and elevation.
I'm so happy you made the gravy this way! Last time when yall had the packet I was sad because this way is just as easy and to me it tastes so much better!! You did the gravy just right. I don't measure anything, I just add flour till the grease is soaked up and then add milk till it feels right lol, but I know lots of people who prefer to measure everything to keep it consistent. I haven't made buttermilk biscuits in years and years (my sister in law makes them all the time so I just haven't had to lol) but I'd say for the first time, you did an excellent job!! Love yalls cooking videos!
There's nothing better for breakfast then biscuits and gravy especially bacon grease gravy
Good job Mrs H. I wish you could make a Toffee Pudding. I love how Baby H stares at her daddy. She is mesmerized by him.
Hmm this might be a challenge for the 2nd channel. Mrs H 💕
@@Mrhandfriends
yes. I love it....
If you can’t find buttermilk, you can always add 1 tablespoon of white vinegar to 1 cup of milk. Stir together and let sit a few minutes.
If buttermilk is hard to come by you can substitute yogurt, sour cream and milk, lemon juice/vinegar and milk. I've often used substitutes because even though I can buy buttermilk at any grocery store I rarely have a use for it and it always seems a waste to get a whole carton that I won't use. Ive been known to make a whole lot of dough and freeze it.😂😂
My mother and her side of the family is from Virginia so I grew up with a lot of biscuits and gravy. It's a very great start. The thing to note is historically Americans largely got up very early and worked on farms and such for a few hours prior to breakfast. So breakfast in American tradition were very big because you already had a few hours of manual labor and had hours more to go before the next meal so you ate very big.
Gravy for Biscuits can use ground beef or whichever meat you prefer. Here in Oregon USA we make Biscuits and use our leftover baked Turkey meat from Holiday meals for our gravy. Using choice of Bread we make Hot Turkey Gravy Sandwiches... yummy. Toasted Bread slices with sliced baked Turkey and topped with Turkey Gravy. Should try it sometime
That sounds good 🤤
A great first set of biscuits! As many others have said:
1. COLD butter is a must
2. Mix as little as possible to bring the dough together (You will transfer heat from your hands and warm the butter chunks up so touch as little as possible)
3. Add liquids slowly
4. Don't over work the dough when rolling and kneading
5. Biscuits that are similar in size will cook at the same rate (Your smaller pieces cooked faster than your larger ones) Cut as many as you can from your rolled out dough then squish the leftover dough back together and roll back out and cut more from it.
6. Keep practicing. Small adjustments will make a difference. The key here is to get them to where you like them.
Love, love, love biscuits and gravy! I usually add a pinch of ground red pepper. Gives it a nice zing with heat!
I’ve never seen the biscuits arranged sandwich style like that. I’ve only ever seen them cut in half on the horizontal, laid open face, and the gravy poured on top.
Everything looks great, with the exception of the biscuits being on the thin side. 2cm is actually a pretty good thickness. Treat them like scones without the sugar. Very little mixing is required, and don't need any kneading, which will give you a lighter and fluffier biscuit. Great first try, I've been making biscuits for over 30 years, so just keep practicing.
We bake the biscuits touching so they rise up. Then we split the biscuit in half, lay the halves (top & bottom) side by side. Put on just a dab of butter, then pour a large ladle full of gravy over each half, sprinkle with pepper and EAT!!!
I want biscuits so badly right now. Mrs H 💕
That looks good Mrs. H… my advice is to break the biscuits up by hand like you did the first one and pour the gravy on top of it all…. Also, if ur in a hurry the quickest biscuit recipe I have is… 1 cup flour, 1 cup heavy whipping cream. Mix up and cut out.. throw them in the oven for about ten minutes. If u don’t have a round cookie cutter or a biscuit cutter, tip a cup upside down and use the opening. You’re doing great!! Ps. Cold butter is better!!
Americans have breakfast for dinner all the time! Also, there is no need to knead the dough. Sometimes called “drop biscuits”, you just mix it all up and plop dollops of dough down in the best circles you can and then bake them. The tops become a little crispy and brown while the center is soft. Serving wise we usually cut 1 biscuit open and lay each half face up and then pour the gravy over. You made yours more of a biscuit and gravy sandwich, which also works lol.
I usually smother my biscuits with gravy then add some shredded cheddar and hot sauce. It's one of my favorites. Great video!
You may enjoy something that comes to mind and directly relates to this vide. My maternal grandfather, gods rest his soul, used to love going out on the front porch with a tall glass. This is a glass he'd stuff with 'American biscuits' and then his would pour in buttermilk... eat it with a spoon. I enjoy it to this day!!
My Grandmother on my Moms side would make the best Biscuits and Gravy and now my Mom makes them. I myself cannot make them to save my life but it is a staple dish to this day and some days I will call her up and ask her to please make some. Good for breakfast or dinner… yummy 😋
I bet they taste lovely. Mrs H 💕
Does your grandmother use an old cast iron skillet, like one of the ones people name? From the time I graduated from college until the death of my grandmother, I struggled to make anything remotely like she did. But when she passed away and I inherited her 100-year-old cast iron, I realized that was the missing ingredient. ( She'd named the frying pan Sue and the Dutch oven Bertha. My husband thinks I'm nuts for still using those names.)
Next time try mixing your doe a little more wet and no kneading just scoop out a spoon full and drop it in dry flour then kind of toss it into a ball and put it on the pan very close to the next one . they fluff up better when they touch each other . my wife makes them in a nine inch round pan or an iron skillet and they fluff up to almost 2 inches
Making the perfect biscuits is a art I noticed. The more you do it the better you will get
One thing when it comes to buttermilk. If you don't want to get a whole bunch of it, it's possible to roughly approximate it by stirring one tablespoon of lemon juice for each cup of whole milk, and then letting it stand for 10 minutes at room temperature. It's not true buttermilk because it hasn't cultured, but it'll have some of the acidic tang of buttermilk for baking purposes, and it'll behave like buttermilk in baking while allowing you to only make as much as you need.
Great job Mrs. H!
Sometimes if I have herbs in house I add fresh rosemary or thyme to my sausage gravy- I’m not a huge fan of American breakfast sausage so I sometimes use Italian sausage instead, also. Add I’d crispy “American” bacon is great addition as the texture may be too mushy for your preference !
Oh dear Mrs.H, biscuits and gravy is something that is very personal to families. That means that you are going to have enough tips to last a month of Sundays. But I guess that is a good thing. You have plenty of tips to have this amazing dish talored to you and your families specific likes. Bravo at your first attempt. They look delicious.
I've been subscribed for a long time!
Butter milk is milk that is starting to turn. If you don't have any you can fake it by adding lemon to regular milk until it starts to curdle. It was a great way to use up all of your milk and not waste any which really mattered to all the poor people that use to make up USA.
Keep in mind that if you know French cooking then you are basically making a roux and when you add milk it becomes a bechamel sauce. So you can describe it as a sausage bechamel to sound all fancy.
I like mine with hash browns and over easy eggs on the hashbrowns. Bit of yokey potatoes.. then a bit of yokey biscuits...
Biscuits and gravy for breakfast lunch and dinner is a southern staple.
You did really well. Made me hungry :) Growing up in a Southern home in the US my grandmother used to make these for breakfast. She also would do butter raison biscuits and garlic cheese biscuits and drop biscuits we used to dip in soups and chili. You could cheat a little and use Bisquick if you can get it for the flour.
I normally eat biscuits and gravy with a slice of tomato. Sometimes I add a country-fried pork chop as well. I rarely eat it anymore because the carbs though it is sooo good,
Usually in restaurants around me the biscuits are served open face with the sausage gravy on top of them but they don't put a half a biscuit on back on top of the sausage gravy you just leave them open face on the bottom.
I love putting a pat of butter on the biscuits before putting the gravy on.
I like mine with a side-plate of a fresh sliced tomato that has been salted and peppered as it gives a very nice contrast. Make sure to keep it separate from the gravy and just take a bite of tomato now and then.
I am a big fan of fresh and ripe sliced cantleloupe with my sausage gravy buttermilk biscuits... From my garden fertilized with cat dung...
I am thoroughly enjoying watching Mrs. H experiment and learn different dishes. Well done Mrs. H!
(personally I can't bake to save my life so most of the time I use box mixes)
Yes cut Biscuits in half through sideways, put on single layer of sliced Biscuits and spoon gravy over tops of Biscuits. No need to cover with another no just the gravy looking up at you and enjoy.
Buttermilk is a cultured ingredient, so it should smell a little sour. As an alternative to mixing the butter in with your fingers, you can freeze a stick of butter and use a shredder to make small bits in the flour mixture.
my method for a basic cream gravy:
1. using nicely spiced ground pork, fry the meat (pork tends to work best)
2. when the meat is *_almost cooked_* , add flour until the meat chunks are well coated and the pan *_starts to_* dry out
3. toast the flour until it barely starts to gain a nutty smell
4. add a 50/50 mix of whole milk and heavy/whipping cream, or just use 1/2 and 1/2 until the meat is about 2/3rds covered
5. stir (a lot) until the gravy thickens to almost as much as you like it (it'll thicken more as it cools)
6. if it needs more milk/cream/whatever, put a little more in
7. when gravy is thick, hit it with a light suggestion of nutmeg
8. whack it with a heavy grind of black pepper and stir it in
9. serve it hot in a ceramic boat
I had a friend in High School whose Mama made square biscuits. That is the only person I ever saw make them square. My Mama and my grandmas always cut the round ones out of the dough using the mouth of a mason jar to make them the right size.
If you want another, simpler biscuit recipe, there is a video on "The Hillbilly Kitchen" RUclips channel for 2 ingredient biscuits. It's from about a year ago.
Loved this video. Good job Red for suggesting it. Only 2 minor things I would change is make the biscuits little thicker and use slightly colder butter. Most people that I know eat them "open face" but there's really no wrong way to serve them.
Both my folks made great gravy. Miss both of their cooking. One thing they always said, was to keep stirring it, when adding the flower and the milk, to not make it lumpy. If you don't you will have lumps. Biscuits should be cooked in a cast iron skillet or a pan. When you put them in, have then almost touching. That way, when they spread out a bit and touch, they only have one way to go, up. We always just cut the biscuits in half. Laying out top and bottom, inside up, and putting gravy on both. As a Missouri farm boy. my grandmother had then every morning.
Baby H, loves her dad.. she can’t stop watching him
It all looks great! But, typically you'd just cut the biscuits in half and put the gravy on top of each half. You don't usually put the top back on. Of course, it'll still taste the same.
I love to cook and bake and really enjoyed watching you. When I make my biscuits, I do not do the folding, but will try it. Thank you, look forward to watching more of your videos.
If you want to make biscuits in the future but can't find buttermilk, there's an easy substitution. Take a cup of regular milk and add 1 tablespoon of either lemon juice or white vinegar, then let stand for 5 minutes. I've used that substitution many times when baking, and you can't tell the difference at all.
Biscuits and gravy have no given time to eat. Anytime you want them is the best time
Biscuits and gravy are good for any meal. Sometimes, I'll put eggs over easy on top, the yolk mixed with the gravy is a wonderful thing. I have had (think it was in Arkansas or Mississippi) biscuits with chocolate gravy. That was amazing -- and I'll bet a certain little one would like those as well... 😉