All gravies are based on the fat with which the roux is prepared. Turkey gravy is made from drippings from the roast turkey. Your brown gravy, like ours, is made using beef drippings. A Béchamel would use butter as the fat. How well the roux is browned will determine the color of the gravy. The flavor is from the fat and the liquid used. Sausage gravy uses fat from frying sausages (or bacon) combined with milk instead of beef, turkey or chicken stock.
Sausage gravy is very easy to make! Brown a pound of ground /minced sausage (do NOT drain the grease). Add 1/4 cup flour, and stir well, and cook for a minute or two. Add 2 cups of milk, heat /stir until it thickens. Season to taste, and spoon over split biscuits. Yum!
@@jeffbartholomew1152 Yes! 😃I should edit that it. Thank you. I just assume that’s the only kind people buy bc it’s all we buy. Ignore me being a narcissist.
It's not regular steak, it's what we call cubed steak. It's been tenderized and flattened first, then breaded and deep fried. It's served with white gravy on top (same kind but without the sausage and with additional butter). White gravy has tons of black pepper which helps cut the heaviness of this type of gravy. We probably have some type of biscuit once a week (usually in a breakfast sandwich) and make biscuits and gravy once a month! Josh and Olly are bestfriends btw but are practically siblings
per Wikipedia: Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process. This is the most common cut of meat used for the American dish chicken-fried steak.
I'm Mississippi 1964 born & bred. My Mom made biscuits & gravy every morning until I was about 16. I take all this modern-day chatter about biscuits & gravy with deadly seriousness.....but do indeed enjoy the FUN of "biscuits & gravy reaction" videos. 😃
Yes, we have the typical beef or belter known as "brown" gravy, mushroom gravy, pork gravy, turkey or chicken gravy, and what we call "country style" which is the white creamy gravy with or without sausage. It is usually served over biscuits, rice, or on top of "chicken fried steak." It is very easy to make at home, although it is also sold in cans (not very tasty) or packets of dry mix - just add milk & butter then simmer for a few minutes until it thickens. I typically make it from scratch, but I also keep a few packets of the dry mix in my spice cupboard for the times when I'm feeling lazy & just want to quickly make a small amount. Those dry mixes are not too bad, depending on the brand, but a bit of advice - always use milk not water! Ah yes, a big glass of ice cold "sweet tea" is amazing (my favorite)!
Our housekeeper growing up used to start a batch of ice tea first thing in the morning during the warm weather months, so it would be good and cold by late afternoon. Here’s the recipe and we’ve always used Luzianne brand. 3 family-sized black tea bags (or 12 individual tea bags), such as Lipton or Luzianne 1 cup granulated sugar Ice Lemon slices (optional) Small sauce pan, Long-handled spoon 1-gallon pitcher, or multiple smaller pitchers * Boil the water. Bring 4 cups of the water to a boil in a small saucepan over medium-high heat. Remove from heat. * Steep the tea for at least 5 minutes. Dunk the tea bags a few times in the water to fully hydrate, then leave submerged with the strings hanging over the side of the pot. After 5 minutes or so (a few minutes longer if you like strong tea) remove the bags and discard. * Add the sugar to the tea. Add the sugar and stir until completely dissolved. * Pour the tea base into the pitcher. If using multiple pitchers, divide the tea evenly between them. * Top off the pitchers with water. Add 3 more quarts of water to the tea base to make a gallon of sweet tea and stir to combine. * Refrigerate until very cold. Refrigerate for at least 4 hours or, ideally, overnight. * Serve over ice. Pour the sweet tea into ice-filled glasses. Add a slice of lemon to each, if desired!
Brown gravy served with beef or venison; red-eye gravy with ham; and white gravy, which is a simple recipe of butter, flour, milk, salt, and pepper, and maybe some cayenne pepper. Every southern cook has her/his favorite white gravy recipe. Add some browned sausage and you have a perfect gravy for the biscuits. I suspect sausage gravy came about because you could stretch the sausage on hand to feed a very large family. It is really very tasty when done right.
Biscuits and gravy are usually a weekend breakfast meal. It’s not hard to make, but does take some time and skill and is too much work/food for a week day. But boy, nothing beats a big plate of biscuits and gravy. Mmm. ❤
We have Pillsbury canned biscuts on hand in the refrigerator. They're not as good as homemade, but they're easy, just pop open a can, and bake. They are pretty decent, too!
Let me clarify something here..... batter & breading is completely different. The steak isnt battered, its breaded. Batter is a wet caoating, breaded is a dry coating mixture. 😉😋🥰
My great grandma in Oklahoma used to get up every morning before everyone and make biscuits from scratch for the day's meals. It was a staple because it used simple ingredients that were in every grocery store, and were easily portable. Sometimes you'd have it with sausage gravy, sometimes with butter and honey, or sometimes with a nice salty piece of ham steak.
Most often you'd make a about an 8 cup pot of hot tea (usually black tea), add 1 cup of sugar or less, and after the sugar melts add 2-3 cups of cold water and stir. It depends on how sweet you want your tea. Many restaurants make their sweet tea too sweet and so you can order half sweet tea & half unsweet tea which cuts the sweetness to a more acceptable level. It should never taste like syrup! The butter is in the biscuits. Country fried steak (also known as chicken fried steak) is made using cube steak which has been pounded thin, battered with egg & flour (which has been seasoned with at least salt & pepper), then fried and topped with white gravy (aka country gravy). It is usually served with mashed potatoes topped with more white gravy, and vegetable side(s).
My family always soaks our country fried steak in buttermilk after pounding it thin and before egging and flouring it in seasoned flour to make it absolutely incredible. Buttermilk makes it so much better! :)
As a southern Northerner. I kinda reject the notion that this whole concept of Southern food is really a thing. Most all these foods are served all over the country. Biscuits can be used as a side "bread" for some meals. Mostly with fried chicken. And they can also be used as the bread for breakfast sandwiches. With such combos as bacon, egg, and cheese; and sausage, egg, and/or cheese. But just using them for the bread under the gravy is heavenly. It's hard to screw up Biscuits & Gravy, so you're almost always gonna get a good batch. I think the only way to screw them up is if you over cook the Biscuits to where they're too hard, and if you burn the gravy. But other than that, with as easy as both parts are to make, it's really rare to get a bad batch. Just split the biscuit in two halves before you apply the gravy. By doing that, it allows the gravy to soak into the fluffier part of the biscuit, rather than just sit on the outer toastier part. At least that's the way I prefer them.
@@WhatDayIsItTrumpDay It started in the South and spread to the North, but it's still called Southern food because it's what we eat here. Y'all eat a mix of Northern and Southern dishes up there these days. :)
Country fried steak is basically a German "schnitzel" but it is a piece of cube steak rather than a piece of pork or veal. You can make schnitzel out of any type of meat, you just pound it thin, dredge in flour and spices and fry it! Country fried chicken is my favorite above all the other meat options. The crispy chicken just goes so well with the white country gravy!
True southern sweet tea is sweetened while it is still pretty warm from brewing - at the literal "sweet spot" - which greatly accentuates the sweetness of sugar. Which is actually a major incentive behind the origins of southern sweet tea as it only takes a little bit of sugar to get a whole lot of sweetness. Biscuits and gravy is an overload of savory. The gravy usually starts with pork sausage or chipped beef, add flour and butter to the 'drippings' (juices from the meat while it's cooking), and a bit of seasoning (usually just salt and cracked pepper). Decades ago, biscuits and gravy were the southern counterpart to bacon and eggs - pretty much daily fare, particularly when one needs to make a little bit of meat go a long way. Chicken-fried steak is basically a super-tenderized steak prepared the same way as fried chicken. Dip into scrambled eggs, knead into seasoned breading, repeat at least once, and pan-fry in hot oil to a golden brown. Even more amazing drizzled with the same gravy from the biscuits above. Most southern cuisine is called "comfort food" for good reason - much of it originated in the aftermath of the US Civil War, when southern farms and cities had been largely destroyed by insane northern commanders like Sherman. Simple recipes, easy to make from limited resources, and the food 'fills your belly'; perhaps the defining trait of comfort food and why most of it is breakfast fare. It provides long-lasting energy to get you through the day without needing to stop midway for another meal. You haven't eaten all that much quantity-wise, but your body knows that it isn't going to need food again for quite some time.
You can buy canned boscuits in a pinch, but the premade sausage gravy is super salty and not as good as homemade. The same gravy base can be used for cream chipped beef, too.
10:56 Yes biscuits & gravy is caloric, but consider: it arose among American southern farm people in the 18th century, if not earlier. Those folks needed their calories! As to ingredients on a farmstead: milk from the cow, flour, butter, sausage the family had put up after slaughtering season, baking powder or something similar. No refrigeration needed. Originated in a world with most food homegrown.
Biscuits and gravy started off as a food of the poor. Because it's ingredients are very cheap. And because it's so satisfying and filling that a mother could make it really quickly and feed her husband and kids before going off to work and school respectively. Plus a lot of mothers would make more biscuits than they needed for breakfast. That way they just lined a bread basket with a clean kitchen cloth. And put the leftover biscuits in it then covered them with the excess kitchen cloth from the sides of the basket. Then they'd typically leave out some honey and butter next to it. So that the kids could have something sweet as soon as they returned home from school and or playing. Cold fresh biscuits were a welcome treat when you returned home from a long school day. Everyone would just grab one or two biscuits crack them in half and pour that golden sweet honey over both halves. Licking the excess honey dripping from your fingers was just part of the wonderful experience.
It really depends on your generation how often you make biscuits. Growing up my grandma made homemade biscuits to go with every meal, my momma made them on weekends or to go with a specific meal, I tend to just make them occasionally as a treat or for holidays. That being said, it would not be uncommon to see biscuits at every meal. Also I've watched Jolly a long time and seeing them try American Southern food and talk about how much flavor everything has makes me think British people don't season their food at all.
Biscuits and gravy are a weekend breakfast meal served with just baked homemade biscuits of course. We always serve ours with a side of fluffy scrambled eggs. 😊
Gravy was a staple in our house. We had it on chicken fried steak, mashed potatoes, biscuits, etc. I remember as a kid when my mom would make dinner and we would have white gravy, I would ask her to give me a piece of white bread and I would pour gravy over it. Sometimes that's all I would want and sometimes I would have that as an appetizer 😂
The usual ratio for iced tea here in the south is a cup of sugar per 2 quarts of tea. So maybe 2 mL of sugar per 1.9 liters of liquid if I have the conversions right. I make biscuits and gravy from scratch about once a month for my family (I'm a retired chef).
My grandmother made "cathead" biscuits. They called them that because they were big as a cat's head. LOL! That is a true story. I don't live in the south anymore, and I really miss the nicknames and sayings.
Born and raised southern woman here. As others have said, sausage gravy is easy and very filling and delicious. Comforting. If I lived closer, I'd make you some hahah
Sausage gravy, at it's core, is one of the simplest things you can make and super hard to mess up. Simply brown and break up a package of sausage mince and then put in enough flour to coat all the sausage and absorb all the excess oil and let cook like that for another 3-5min and then add enough milk to cover the sausage and slowly stir while it comes to temp and thickens up then taste and add salt and pepper as needed (my mom would also add a pinch of sugar to balance all the salty savoriness). It's the home made biscuits that take a lot more love and care to get right. When I was younger I would often heat up leftover sausage gravy in a flour tortilla with some shredded cheddar cheese and then put some hot sauce on it, wrap it up and eat it as an after school snack.
the sugar depends on the tea urn, if its maybe a 5 gal. (19liters) urn, it could use a bag of sugar 1lb.(16 oz). than again if they stir the tea regularly or just let it set at the bottom
This New Yorker would love to try biscuits and gravy. I'm just trapped in wondering what kind of sausage would be best. I'm half Italian but I don't think hot or sweet or basil Italian sausage would be right for this.
@@encrypter46 Really, any pork sausage patty that you can crumble up into the gravy is good to use. Back when I could eat pork, I liked Jimmy Dean and Owens sausage (I don't know if you could find either in the stores up north though). If you love Italian sausage because that's what you grew up with and want to use it, it'd probably taste good to you, but I'd suggest sticking with the hot rather than sweet or basil in that case. Biscuits and gravy are very versatile and will work with most meats. :)
Usually biscuits and gravy are a weekend meal. Josh/Ollie are best friends who met at school at 17. Sweet tea is made to your family’s level of sweetness.
Growing up, we had biscuits every day. I am from rural Georgia not far from Savannah. My grandma made them from scratch. On Sundays we always had them with homemade preserve or syrup my grandparents made.
You can make an easy biscuit with self rising flour, and heavy cream. Start with equal parts of each and keep working in flour until it makes a dough you can roll out. You can use a drinking glass as a cutter. Bake at 180 degrees for 12 to 15 minutes.
Growing up in Virginia in the 60s and 70s, biscuits and gravy was a treat we only had on Sunday mornings before getting ready to go to church.Monday through Friday were just too busy for it. We usually had something easy to make for breakfast - cereal or pop tarts. Saturday was mom and dad's day to sleep late, so again we usually had a bowl of cereal while watching cartoons. Sundays were the best! :)
Southern sweet tea is so dark that sunlight cannot penetrate it and so sweet that you can hear the lemon whimper in it because nothing that sour should have to die that sweet a death. We have brown gravy here too, but we use that on our mashed potatoes. White sausage gravy is for biscuits,
Biscuits n gravy are the most popular dish in the SOS category. SOS (Sh!t on a shingle) foods are some kind of meat or drippings in a beschemel sauce on a bread (often toast or biscuits). They are a hearty, calorie-dense, quick to make meal. With a side of veg, you can feed a whole family for a few bucks. The OG SOS uses chipped beef in a pepper gravy on toast. But, as I said, biscuits n gravy is #1 by a mile. It depends as to how often we eat them. Farmers in the Plains states might eat it for b-fast daily, but they will blow through most of those calories and generally have a quick lunch while still working. The rest of us might have it up to a dozen times a year, either for quick n hearty suppers (especially in winter) or eating out. I like it when I travel, cuz it sits in my belly well, isn't fast food levels of greasy, and helps me maintain my blood sugar when my routines go out the window. Plus, it tends to be available at most b-fast diners, hotel hot b-fasts, etc. The reason people don't want you making a packet for gravy is it isn't going to be a lot easier than making it yourself, and the packets tend to be... off, or bland, or just... wrong tasting. Trust me. You do a vid of you making sausage gravy from scratch, we will watch it. It's so easy and flexible. I recently made some with maple link sausage (just squeeze the raw sausages out of the casings). Cook it, drain or add oil to about 1/4 cup, sprinkle about 1/4 cup of flour over the sausage and oil, stir until it stops smelling like flour, add milk about a 1/4 cup at a time, stirring gently the whole time. When it looks thin like brown gravy, add S&P to taste. Stir until it's about as thick as paste. Serve over biscuits, if you have them. Other options are fries/chips, jacket or mashed potatoes, egg noodles, toast, etc. Really, any starch will go well.
If you really want to go with the "semi homemade" method, then order a package or two of "country style" or "pepper" gravy mix (both are a white gravy, the pepper one has extra pepper) - adding browned minced sausage. For the biscuits you can order a box of Bisquick or Jiffy biscuit mix. All of these have the basic instructions on the packages.
Southern biscuits are specifically BUTTERMILK biscuits. Comparing them to a dinner roll is kinda like comparing a buttery flakey pastry crust to a denser heartier pie crust. The concept is similar, but the texture & flavor profile are leagues apart. A proper Southern buttermilk biscuit is baked to a golden flakiness on the outside, but splits open to fluffy softness on the inside. Extremely buttery taste, with extra richness from the buttermilk. This is what suits both the savory sausage gravy, or butter & honey/jam/preserves. Especially apple butter! Another Southern specialty. Apple butter is not an apple-infused dairy butter, like garlic butter, but rather a thick apple preserve spread, like peanut “butter.” Absolutely a must try!
Biscuits and gravy are super easy. My recipe is breakfast sausage, a little bacon grease, flour, milk, salt and pepper for the gravy. Biscuits are self rising flour, lard, buttermilk and a little bit of baking powder. I like to brush the tops with some melted butter before I throw them in the oven. I make biscuits once or twice a week, I'd never actually seen a dinner roll until I was sixteen and started working at a diner, all we ever had with meals were biscuits my whole life. You can jazz up biscuits with seasonings and cheese for a savory accompaniment to go with dinner, not that plain biscuits aren't great with just about anything. I've even made garlic butter to serve on hot biscuits to go with spaghetti when in a pinch because we didn't have garlic bread in the freezer.
A general rule I have for burgers is the messier it is, the better it tastes. It goes for many American foods. Even if it may not look appetizing or seems messy, it can taste amazing.
The last time I had biscuits and gravy was about 20 years ago, and I live in South Mississippi. It is very good and made by the right person you can gain so much weight if you’re not careful and don’t overeat. I moved to Mississippi from Manchester England as a young teenager. Getting used to the cooking was hard for me because there’s so much things I won’t eat. After I had my 2 children I moved into my own house and my neighbor was the best cook in the South in my opinion. She would make breakfast of biscuits and gravy and I would make the coffee. For some reason she loved my coffee. When she moved I felt like I lost her from my life as we were such good friends. I decided to take my daughter to England to give her some experience of my home country. We were there for 3 years and came back to Mississippi . Got my old job back and it was like we never left. I do love England but the USA is my home. ❤
We use to have biscuits and gravy when we went over to Grandma and Grandpa on Sunday and also when we went camping. It is a great way to celebrate family coming together
I worked in a restaurant (actually also in Savannah) and made sweet Tea, the formula was 1 pitcher of sweet water/simple syrup ( half water and half water) to a brewer. I believe it brewed 5 gallons. I have only had biscuits and gravy a few times in 50+ years. I usually have them with either chicken fried steak or chicken fried chicken.
I eat biscuts and sausage gravy or just buttered toast with chip beef and gravy all the time...usually with cheesy eggs.. Especially when doing yardwork. We don't stop for lunch. Maybe some fruit, jerky and granola for a quick snack...then eat a quick soup and/or salad with bread for supper. I am not a sweets person...so I don't have dessert often.
An Arizona gal here where sausage and gravy is not normally served. While living in North Carolina was introduced to this dish and became a fan. Now I occasionally make it at home when I get a craving. Very easy to make.
Jelly is only the fruit juices and sugar, cooked and reduced until it thickens into a, well, jelly lol Jam is crushed fruit and sugar, cooked until the fruit kind dissolves and is soft & the juices reduced to a kind of spread Preserves is chunky, chopped fruits and sugar, cooked down into a spread as well
Not all biscuits are made with butter. My mom always used shortening and worked it into the flour, and used buttermilk. You can cut in cold butter if you prefer. My mom made biscuits almost every morning. Toast was like a treat. My parents were farmers so she made a full breakfast for us before school. Biscuits, gravy, ham or bacon or sausage or pork chop, eggs, jelly or syrup for a buttered biscuit.
I would guess she used Lard, or at least that is what was used in Atlanta way back in the day...and that was about how all the people that I knew, made biscuits before lard was viewed as an unhealthy option and people switched to veg. short, but Lard (later Crisco) made for better fluffier biscuits I think!
This so fun! Our mum would fry chicken in the cast iron skillet from her mom (Our Grandma) and make mashed potatoes. (On Saturday nights, sometimes,we would have sourdough bread - and, how, loved, and still do, love my butter! Potatoes with butter and a dollup of sour cream, a bit of potroast, carrots and milk was the way it was done.
Jelly is made from the juice only, the seeds the fruit pulp are drained off. Jam basically has chunks of mashed up fruit and maybe seeds in it. Its still smooth but it's thicker than jelly.
I make it occasionally, like once every few months. Or I make the gravy for a breakfast casserole cause my bro doesn't like eggs. I use spicy breakfast sausage and heavy on the black pepper. Biscuits are very versatile. I love them with stews, and crockpot roasts. Thanksgiving and Christmas biscuits get dipped in the gravies youre used to. They're awesome sweet too, with butter and jams, maple syrup or molasses, fruit and whipped cream, cinnamon and sugar, honey etc. Our mail in US is quite speedy, but it took a month and a half for a package I sent to Sweden last year. And I shipped to Canada this May and it was almost a month just sitting in their customs. It kind of depends on your customs.
We also (in the South) make it with bacon 🥓 but not butter 😂 the grease from the sausage and bacon. We do use brown gravy, chicken gravy, turkey gravy. This is breakfast gravy and it's absolutely divine.
You want to take it up a notch with the biscuits and gravy that will make your brain happy..and a bit of jelly or jam with each bite. OMG!! Soo good!!!
Sausage gravy is also called country gravy or sometimes Southern gravy. We have all kinds of gravy depending on the juice of the meat it is made from chicken, turkey, beef, etc. We used to have bread dipped in the drippings from steak when I was a kid especially good when the bread is soaked with the juice. Still have that on occasion.
When I lived in the south and was around 9 years old, my neighbor who worked paid me to bake homemade biscuits for their supper a few times a week. If a 9 year old can make these, you can too. Tip is to make often so you get good and quick. Biscuits can be a morning or dinner type of bread. Unsweetrned tea exists. White gravy is a simple bechemel white sauce. You need a flour, a fat, and milk then salt and pepper. Make a roux with fat and flour. Gradually add hot milk and stir until thickened. Season. Come on. You can do that. Not talking 5 star restaurant ingredients.
I eat biscuits occasionally and they are a must have with certain meals. As a child, my mom would use biscuits that she had added a little extra sugar to the dough as a base for Strawberry Shortcake which is still my favorite way though angel food cake is also a good base. I don't think I would care for a scone in that application though I am not a fan of scones anyway, too dry for me. For savory meals like fried chicken, pot roast and such, cornbread can be substituted but for me, biscuits are the very best. I have several different recipes for them depending on what I a using them for. Some are made with heavy cream, some are made swimming in butter as they bake, some are glazed with honey and sometimes just a plain biscuit is the perfect vehicle for mopping up a rich broth or gravy. Biscuit dough is also often the top layer for baked fruit dishes like cobblers. Josh and Ollie are not brothers, they became friends in college. They were both raised in completely different situations. Josh is from what seems to be a wealthy family and Ollie from a lower middle class to middle class family.
in the northeast biscuits and gravy are rare, were bagel people, so its really rare to find biscuits nad gravy anywhere besides made yourself. the biscuits we eat are usually like a replacement option for a dinner roll, for some certain meals. i love going outside the area and getting biscuits and gravy at a diner or real southern fried chicken and other soul food. so good. but the northeast has its own good foods too.
Delaware here and I concur. Biscuits and gravy are hard to find and most places don’t do it well. Hit your chains, like Cracker Barrel and Bob Evans. We got a new diner that is pretty good now too. Nothing beats homemade tho.
I eat a home cooked sausage, cheese & biscuit with mustard everyday... have done so for many many years.... love when I can get some biscuits & gravy though..
Buscuits are used for a lot of things. My gram use to make this meal called "all in one" had beans hamburger, apples andca few other things poured over biscuits. It was delicious.,
I make biscuits and sausage gravy probably every other weekend. Once you have made the biscuits a few times, you realize how easy they are to make . One of the secrets? Put the butter in the freezer so it's cold and hard, then grate it into the flour. Much easier than trying to cut the butter into the flour. And don't over mix or over knead. The gravy is super easy and it's flavor is dependant on the sausage used. Give it a try!
"It's like a food hug". That's pretty much, Southern, Cajun, Creole, and Soul food in a nutshell. It makes your soul happy to eat it. When you visit the South, you won't leave hungry or disappointed. Also, we Americans do dip doughnuts in coffee. Don't know anyone that dips their biscuits in coffee though.
There are refrigerated biscuit dough canisters that make ok biscuits. I use them whenever the craving for sausage gravy hits me. Once or twice a year, really. American breakfast sausage has unique spices that meld so well into the creamy gravy. I like to add plenty of black pepper, and a little powdered sage. If you can get a can of Campbells condensed cream of mushroom soup, that's a great addition too, though unorthodox.
Cream gravy, brown gravy, au jus - the classics - are so wonderful on different meats, potatoes, rice, and more! Our mom cooked meat and potatoes . . . rice and salad! "Cool beans" as the saying goes! Ta! and good health!
They were wise to start with the biscuits and gravy. It's a delicious dish, but the gravy gets cold pretty quickly and it's nowhere near as good after that happens.
Sweet tea has an insane amount of sugar in it. As much sugar as can be dissolved in the water, then add more as they boil the water to dissolve more sugar.
Getting making biscuits the right way is a fine art. As an example of this- my grandmother tried to teach my aunt how to make them, and (according to my grandmother) "She never tried to make them again. Her biscuits were so hard, I think they'd have fallen through the floor if we dropped them."
our jams has the fruit its made from in it its all purified skin of the fruit strained out in jelly then we have the preserves like strawberry that has the seeds in it
Growing up, if I spent night at a friends house, her mom would make biscuits and gravy for Saturday morning breakfast. I only make a batch of biscuits if I have family visiting. They are great just plain with butter and jam/honey. They are so easy to make!
It's so easy to make. All gravy is made the same is just brown gravy gets cooked longer, until it turns brown. Equal parts fat and flour make the roux, may need to add some butter if the sausage doesn't produce enough fat after cooking it. Cook until the flour taste is gone, add salt and lots of black pepper. Use milk to thin rather than water. If you wanted brown gravy you'd continue stirring the roux until it got the color you wanted then you'd add water to get your desired consistency. You must stir the roux constantly to avoid it burning because if it burns you have to start over. Do it over low heat. There's no fixing it if it burns and it only takes seconds to burn. It takes about an hour of stirring to get the right color for gumbo which is dark brown. You can cheat and get white instant gravy cook some sausage and add it along with the grease to the gravy. Get a thing of canned biscuits. That won't be anywhere near as good however. Not everyone makes their tea so sweet. Sweet, but not so sweet. I sun brew mine. We eat bread with every meal be it bread, biscuit, cornbread, tortillas, rolls or whatever. Biscuits can be eaten with any meal. They're not brothers, they became friends in college
Sausage gravy is easy to make and is basic ingredients. You should make it once. Biscuits are versatile. You can have with eggs and bacon in morning then have a strawberry shortcake in the evening with just few alterations of recipe. I enjoy watching your reactions because they are so genuine and thoughtful.
I'm from Texas, and in my household we will normally have Biscuits and Gravy usually on a weekend maybe once every other month. It's a special meal where everyone gets up to make it and eat it together :}
I live in the Pacific NW where biscuits and gravy are less of a part of the culture of the area, so I have biscuits and gravy (or some derivation thereof) maybe 2 or 3 times a year. My family in the south may have them a few times a month for breakfast/brunch. When I do have them it is generally as a hangover breakfast.
in America we have basically 3 types of gravy: the regular brown gravy that you know.. then we have the white country gravy that’s normally for breakfast.. and of course specifically turkey gravy for Thanksgiving
Country fried steak (or chickenfried steak) is basically Wienerschnitzel, only with beef instead of veal, and cream gravy instead of dark gravy. And it is WONDERFUL!
Now that I'm older... I don't eat biscuits and gravy all the time... but in my 20s and 30s I worked a lot of overnights (3rd shift). After work I'd stop two or three times a week at a local diner for some biscuits and gravy... or if I was really hungry, some country fried steak. And yes... I was a happy, fat happy, fat man. When I was a boy, my mom would make green beans with hamburger gravy (basically same flour/milk based gravy but with hamburger instead) which was a pretty filling and affordable meal. It was one of my favorite things.
I'm a "generic American" as I was born abroad to American parents and have lived an equal amount of time in the north and south. I absolutely love biscuits and gravy, in one of our times living in the south my wife and I would drop off our children for Sunday school and sneak off to the nearby Hardies for biscuits and gravy (which is making me salivate even now) before going back for Church. Also, chicken fried steak, which is also referred to as country fried steak, is another one of my favorites. It's breaded steak deep fried and served with mashed potatoes, with both the steak and potatoes covered with cream (white) gravy (without the sausage) and a vegetable, typically corn or green beans. The chicken/country fried steak at Texas Roadhouse, Cracker Barrel or Cheddars is hard to beat. With respect to tea, I start every day with a piping hot cup of English breakfast tea (no sugar or milk) and occasionally with Rich Tea biscuits or McVities Digestive biscuits. But in the afternoon, I have a pint of iced tea, usually the same black tea like English breakfast. For those visiting the United States, when it comes to tea, there's hot and iced tea. When it comes to iced tea, there are three basic varieties. Southern tea is always very sweet, so if you're in the deep south and you just order "iced tea," it's going to be very sweet, unless you ask for unsweetened tea, which is also known as "Yankee" tea. You can also ask for "half and half" (half sweet and half unsweet, also know as "Mason-Dixon" tea, after the dividing line between the Union and Confederate states during the US Civil War). As much as I enjoy biscuits and gravy for breakfast, if given the choice, I would always opt for a full English breakfast.
All gravies are based on the fat with which the roux is prepared. Turkey gravy is made from drippings from the roast turkey. Your brown gravy, like ours, is made using beef drippings. A Béchamel would use butter as the fat. How well the roux is browned will determine the color of the gravy. The flavor is from the fat and the liquid used. Sausage gravy uses fat from frying sausages (or bacon) combined with milk instead of beef, turkey or chicken stock.
All gravies are freaking great. Sausage gravy has to be the richest for me, though. But man with a warm, flaky and buttery biscuit.. To die for.
Using bacon fat and sausage grease in sausage gravy is how my family have done it for multiple generations (at least 4 proceeding my own).
Sausage gravy is very easy to make! Brown a pound of ground /minced sausage (do NOT drain the grease). Add 1/4 cup flour, and stir well, and cook for a minute or two. Add 2 cups of milk, heat /stir until it thickens. Season to taste, and spoon over split biscuits. Yum!
Super easy and worth the extra 5 minutes
@@wonderweasle2212 it really is!!! And fresh is always better than reheated.
Look for minced sausage. It cooks up better for the gravy.
@@jeffbartholomew1152 Yes! 😃I should edit that it. Thank you. I just assume that’s the only kind people buy bc it’s all we buy. Ignore me being a narcissist.
All this, you also need to add some sage and a good whack of black pepper. Maybe some thyme, as well.
It's not regular steak, it's what we call cubed steak. It's been tenderized and flattened first, then breaded and deep fried. It's served with white gravy on top (same kind but without the sausage and with additional butter). White gravy has tons of black pepper which helps cut the heaviness of this type of gravy. We probably have some type of biscuit once a week (usually in a breakfast sandwich) and make biscuits and gravy once a month! Josh and Olly are bestfriends btw but are practically siblings
per Wikipedia: Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process. This is the most common cut of meat used for the American dish chicken-fried steak.
Is it deep fried ? I was told it was fried in a pan.
@@cherylflam3250 it all depends, lots of cheap restaurants will deep fry but at home most will pan fry it.
@@cherylflam3250 I’ve always had it pan fried, but I guess you could deep fry it too. Restaurants may do that as it might be more efficient.
@@cherylflam3250 It can be done both ways
I'm Mississippi 1964 born & bred. My Mom made biscuits & gravy every morning until I was about 16. I take all this modern-day chatter about biscuits & gravy with deadly seriousness.....but do indeed enjoy the FUN of "biscuits & gravy reaction" videos. 😃
Gulfport, MS here!
@@marciaalbert5109 Columbia, MS here!
Oxford here 😊
My mom’s side is Laurel and dad’s is Hattiesburg.
Look at us representing.😁
Yes, we have the typical beef or belter known as "brown" gravy, mushroom gravy, pork gravy, turkey or chicken gravy, and what we call "country style" which is the white creamy gravy with or without sausage. It is usually served over biscuits, rice, or on top of "chicken fried steak." It is very easy to make at home, although it is also sold in cans (not very tasty) or packets of dry mix - just add milk & butter then simmer for a few minutes until it thickens. I typically make it from scratch, but I also keep a few packets of the dry mix in my spice cupboard for the times when I'm feeling lazy & just want to quickly make a small amount. Those dry mixes are not too bad, depending on the brand, but a bit of advice - always use milk not water! Ah yes, a big glass of ice cold "sweet tea" is amazing (my favorite)!
Our housekeeper growing up used to start a batch of ice tea first thing in the morning during the warm weather months, so it would be good and cold by late afternoon.
Here’s the recipe and we’ve always used Luzianne brand.
3 family-sized black tea bags (or 12 individual tea bags), such as Lipton or Luzianne
1 cup granulated sugar
Ice
Lemon slices (optional)
Small sauce pan,
Long-handled spoon
1-gallon pitcher, or multiple smaller pitchers
* Boil the water. Bring 4 cups of the water to a boil in a small saucepan over medium-high heat. Remove from heat.
* Steep the tea for at least 5 minutes. Dunk the tea bags a few times in the water to fully hydrate, then leave submerged with the strings hanging over the side of the pot. After 5 minutes or so (a few minutes longer if you like strong tea) remove the bags and discard.
* Add the sugar to the tea. Add the sugar and stir until completely dissolved.
* Pour the tea base into the pitcher. If using multiple pitchers, divide the tea evenly between them.
* Top off the pitchers with water. Add 3 more quarts of water to the tea base to make a gallon of sweet tea and stir to combine.
* Refrigerate until very cold. Refrigerate for at least 4 hours or, ideally, overnight.
* Serve over ice. Pour the sweet tea into ice-filled glasses. Add a slice of lemon to each, if desired!
Brown gravy served with beef or venison; red-eye gravy with ham; and white gravy, which is a simple recipe of butter, flour, milk, salt, and pepper, and maybe some cayenne pepper. Every southern cook has her/his favorite white gravy recipe. Add some browned sausage and you have a perfect gravy for the biscuits. I suspect sausage gravy came about because you could stretch the sausage on hand to feed a very large family. It is really very tasty when done right.
Biscuits and gravy are usually a weekend breakfast meal. It’s not hard to make, but does take some time and skill and is too much work/food for a week day. But boy, nothing beats a big plate of biscuits and gravy. Mmm. ❤
For me it is always a must for camping trips! Breakfast of biscuits and gravy made over the morning fire is A-1 in my book!
@@daricetaylor737 oh for sure!
We have Pillsbury canned biscuts on hand in the refrigerator. They're not as good as homemade, but they're easy, just pop open a can, and bake. They are pretty decent, too!
Let me clarify something here..... batter & breading is completely different. The steak isnt battered, its breaded. Batter is a wet caoating, breaded is a dry coating mixture. 😉😋🥰
Makes sense ...
My great grandma in Oklahoma used to get up every morning before everyone and make biscuits from scratch for the day's meals. It was a staple because it used simple ingredients that were in every grocery store, and were easily portable. Sometimes you'd have it with sausage gravy, sometimes with butter and honey, or sometimes with a nice salty piece of ham steak.
Most often you'd make a about an 8 cup pot of hot tea (usually black tea), add 1 cup of sugar or less, and after the sugar melts add 2-3 cups of cold water and stir. It depends on how sweet you want your tea. Many restaurants make their sweet tea too sweet and so you can order half sweet tea & half unsweet tea which cuts the sweetness to a more acceptable level. It should never taste like syrup! The butter is in the biscuits. Country fried steak (also known as chicken fried steak) is made using cube steak which has been pounded thin, battered with egg & flour (which has been seasoned with at least salt & pepper), then fried and topped with white gravy (aka country gravy). It is usually served with mashed potatoes topped with more white gravy, and vegetable side(s).
Yep 💯%. I usually order green beans and corn nuggets with my country fried steak.
My family always soaks our country fried steak in buttermilk after pounding it thin and before egging and flouring it in seasoned flour to make it absolutely incredible. Buttermilk makes it so much better! :)
As a southern Northerner. I kinda reject the notion that this whole concept of Southern food is really a thing. Most all these foods are served all over the country.
Biscuits can be used as a side "bread" for some meals. Mostly with fried chicken. And they can also be used as the bread for breakfast sandwiches. With such combos as bacon, egg, and cheese; and sausage, egg, and/or cheese. But just using them for the bread under the gravy is heavenly. It's hard to screw up Biscuits & Gravy, so you're almost always gonna get a good batch. I think the only way to screw them up is if you over cook the Biscuits to where they're too hard, and if you burn the gravy. But other than that, with as easy as both parts are to make, it's really rare to get a bad batch. Just split the biscuit in two halves before you apply the gravy. By doing that, it allows the gravy to soak into the fluffier part of the biscuit, rather than just sit on the outer toastier part. At least that's the way I prefer them.
@@WhatDayIsItTrumpDay It started in the South and spread to the North, but it's still called Southern food because it's what we eat here. Y'all eat a mix of Northern and Southern dishes up there these days. :)
Sweet tea with less than 3 cups of sugar per gallon is not sweet tea.
Country fried steak is basically a German "schnitzel" but it is a piece of cube steak rather than a piece of pork or veal. You can make schnitzel out of any type of meat, you just pound it thin, dredge in flour and spices and fry it! Country fried chicken is my favorite above all the other meat options. The crispy chicken just goes so well with the white country gravy!
True southern sweet tea is sweetened while it is still pretty warm from brewing - at the literal "sweet spot" - which greatly accentuates the sweetness of sugar. Which is actually a major incentive behind the origins of southern sweet tea as it only takes a little bit of sugar to get a whole lot of sweetness.
Biscuits and gravy is an overload of savory. The gravy usually starts with pork sausage or chipped beef, add flour and butter to the 'drippings' (juices from the meat while it's cooking), and a bit of seasoning (usually just salt and cracked pepper). Decades ago, biscuits and gravy were the southern counterpart to bacon and eggs - pretty much daily fare, particularly when one needs to make a little bit of meat go a long way.
Chicken-fried steak is basically a super-tenderized steak prepared the same way as fried chicken. Dip into scrambled eggs, knead into seasoned breading, repeat at least once, and pan-fry in hot oil to a golden brown. Even more amazing drizzled with the same gravy from the biscuits above.
Most southern cuisine is called "comfort food" for good reason - much of it originated in the aftermath of the US Civil War, when southern farms and cities had been largely destroyed by insane northern commanders like Sherman. Simple recipes, easy to make from limited resources, and the food 'fills your belly'; perhaps the defining trait of comfort food and why most of it is breakfast fare. It provides long-lasting energy to get you through the day without needing to stop midway for another meal. You haven't eaten all that much quantity-wise, but your body knows that it isn't going to need food again for quite some time.
You can buy canned boscuits in a pinch, but the premade sausage gravy is super salty and not as good as homemade. The same gravy base can be used for cream chipped beef, too.
10:56 Yes biscuits & gravy is caloric, but consider: it arose among American southern farm people in the 18th century, if not earlier. Those folks needed their calories! As to ingredients on a farmstead: milk from the cow, flour, butter, sausage the family had put up after slaughtering season, baking powder or something similar. No refrigeration needed. Originated in a world with most food homegrown.
Biscuits and gravy started off as a food of the poor. Because it's ingredients are very cheap. And because it's so satisfying and filling that a mother could make it really quickly and feed her husband and kids before going off to work and school respectively.
Plus a lot of mothers would make more biscuits than they needed for breakfast. That way they just lined a bread basket with a clean kitchen cloth. And put the leftover biscuits in it then covered them with the excess kitchen cloth from the sides of the basket. Then they'd typically leave out some honey and butter next to it. So that the kids could have something sweet as soon as they returned home from school and or playing. Cold fresh biscuits were a welcome treat when you returned home from a long school day. Everyone would just grab one or two biscuits crack them in half and pour that golden sweet honey over both halves. Licking the excess honey dripping from your fingers was just part of the wonderful experience.
It really depends on your generation how often you make biscuits. Growing up my grandma made homemade biscuits to go with every meal, my momma made them on weekends or to go with a specific meal, I tend to just make them occasionally as a treat or for holidays. That being said, it would not be uncommon to see biscuits at every meal.
Also I've watched Jolly a long time and seeing them try American Southern food and talk about how much flavor everything has makes me think British people don't season their food at all.
Biscuits and gravy was the life saver for many big families. You could serve a good filling breakfast even when you didn't have a lot of supplies.
Biscuits and gravy are a weekend breakfast meal served with just baked homemade biscuits of course. We always serve ours with a side of fluffy scrambled eggs. 😊
Gravy was a staple in our house. We had it on chicken fried steak, mashed potatoes, biscuits, etc. I remember as a kid when my mom would make dinner and we would have white gravy, I would ask her to give me a piece of white bread and I would pour gravy over it. Sometimes that's all I would want and sometimes I would have that as an appetizer 😂
The country fried steak is usually cube steak, not ribeyes or strip steaks
The usual ratio for iced tea here in the south is a cup of sugar per 2 quarts of tea. So maybe 2 mL of sugar per 1.9 liters of liquid if I have the conversions right. I make biscuits and gravy from scratch about once a month for my family (I'm a retired chef).
My grandmother made "cathead" biscuits. They called them that because they were big as a cat's head. LOL! That is a true story. I don't live in the south anymore, and I really miss the nicknames and sayings.
Born and raised southern woman here. As others have said, sausage gravy is easy and very filling and delicious. Comforting. If I lived closer, I'd make you some hahah
Yayyy!!! I know you can make it yourself! You’ve got this!
Sausage gravy, at it's core, is one of the simplest things you can make and super hard to mess up. Simply brown and break up a package of sausage mince and then put in enough flour to coat all the sausage and absorb all the excess oil and let cook like that for another 3-5min and then add enough milk to cover the sausage and slowly stir while it comes to temp and thickens up then taste and add salt and pepper as needed (my mom would also add a pinch of sugar to balance all the salty savoriness). It's the home made biscuits that take a lot more love and care to get right. When I was younger I would often heat up leftover sausage gravy in a flour tortilla with some shredded cheddar cheese and then put some hot sauce on it, wrap it up and eat it as an after school snack.
There is unsweetened iced tea. An option. For the love of Pete, ask someone else to help you make the sausage gravy and American buttermilk biscuits.
This is what I said; ask your family for help cooking! Lol. It tastes better when it's shared with loved ones, anyway. :)
Finding American breakfast sausage is likely to be the hardest part.
the sugar depends on the tea urn, if its maybe a 5 gal. (19liters) urn, it could use a bag of sugar 1lb.(16 oz). than again if they stir the tea regularly or just let it set at the bottom
I am a southern girl. We ate biscuits and gravy when food was limited. Flour was cheap
Beef Gravy, Turkey Gravy, Ham Gravy, Sausage Gravy. We have a lot of types of gravy.
This New Yorker would love to try biscuits and gravy. I'm just trapped in wondering what kind of sausage would be best. I'm half Italian but I don't think hot or sweet or basil Italian sausage would be right for this.
@@encrypter46 Really, any pork sausage patty that you can crumble up into the gravy is good to use. Back when I could eat pork, I liked Jimmy Dean and Owens sausage (I don't know if you could find either in the stores up north though). If you love Italian sausage because that's what you grew up with and want to use it, it'd probably taste good to you, but I'd suggest sticking with the hot rather than sweet or basil in that case. Biscuits and gravy are very versatile and will work with most meats. :)
@@encrypter46Breakfast sausage. Not anything that is like a bratwurst.
@@xzonia1 I appreciate your advice. Jimmy Dean we have although I recently tried Banquet's with my eggs and liked it more.
@@SunshineLoLypops No, I wouldn't jump off that bridge. Hot dogs included.
Usually biscuits and gravy are a weekend meal. Josh/Ollie are best friends who met at school at 17. Sweet tea is made to your family’s level of sweetness.
Growing up, we had biscuits every day. I am from rural Georgia not far from Savannah. My grandma made them from scratch. On Sundays we always had them with homemade preserve or syrup my grandparents made.
We love homemade preserves!
You can make an easy biscuit with self rising flour, and heavy cream. Start with equal parts of each and keep working in flour until it makes a dough you can roll out. You can use a drinking glass as a cutter. Bake at 180 degrees for 12 to 15 minutes.
Growing up in Virginia in the 60s and 70s, biscuits and gravy was a treat we only had on Sunday mornings before getting ready to go to church.Monday through Friday were just too busy for it. We usually had something easy to make for breakfast - cereal or pop tarts. Saturday was mom and dad's day to sleep late, so again we usually had a bowl of cereal while watching cartoons. Sundays were the best! :)
Southern sweet tea is so dark that sunlight cannot penetrate it and so sweet that you can hear the lemon whimper in it because nothing that sour should have to die that sweet a death. We have brown gravy here too, but we use that on our mashed potatoes. White sausage gravy is for biscuits,
Biscuits n gravy are the most popular dish in the SOS category. SOS (Sh!t on a shingle) foods are some kind of meat or drippings in a beschemel sauce on a bread (often toast or biscuits). They are a hearty, calorie-dense, quick to make meal. With a side of veg, you can feed a whole family for a few bucks. The OG SOS uses chipped beef in a pepper gravy on toast. But, as I said, biscuits n gravy is #1 by a mile.
It depends as to how often we eat them. Farmers in the Plains states might eat it for b-fast daily, but they will blow through most of those calories and generally have a quick lunch while still working. The rest of us might have it up to a dozen times a year, either for quick n hearty suppers (especially in winter) or eating out. I like it when I travel, cuz it sits in my belly well, isn't fast food levels of greasy, and helps me maintain my blood sugar when my routines go out the window. Plus, it tends to be available at most b-fast diners, hotel hot b-fasts, etc.
The reason people don't want you making a packet for gravy is it isn't going to be a lot easier than making it yourself, and the packets tend to be... off, or bland, or just... wrong tasting.
Trust me. You do a vid of you making sausage gravy from scratch, we will watch it. It's so easy and flexible. I recently made some with maple link sausage (just squeeze the raw sausages out of the casings). Cook it, drain or add oil to about 1/4 cup, sprinkle about 1/4 cup of flour over the sausage and oil, stir until it stops smelling like flour, add milk about a 1/4 cup at a time, stirring gently the whole time. When it looks thin like brown gravy, add S&P to taste. Stir until it's about as thick as paste. Serve over biscuits, if you have them. Other options are fries/chips, jacket or mashed potatoes, egg noodles, toast, etc. Really, any starch will go well.
If you really want to go with the "semi homemade" method, then order a package or two of "country style" or "pepper" gravy mix (both are a white gravy, the pepper one has extra pepper) - adding browned minced sausage. For the biscuits you can order a box of Bisquick or Jiffy biscuit mix. All of these have the basic instructions on the packages.
And bisquick biscuits are not bad at all. Great way to get introduced to making biscuits. Great idea!
Southern biscuits are specifically BUTTERMILK biscuits. Comparing them to a dinner roll is kinda like comparing a buttery flakey pastry crust to a denser heartier pie crust. The concept is similar, but the texture & flavor profile are leagues apart.
A proper Southern buttermilk biscuit is baked to a golden flakiness on the outside, but splits open to fluffy softness on the inside. Extremely buttery taste, with extra richness from the buttermilk. This is what suits both the savory sausage gravy, or butter & honey/jam/preserves.
Especially apple butter! Another Southern specialty. Apple butter is not an apple-infused dairy butter, like garlic butter, but rather a thick apple preserve spread, like peanut “butter.” Absolutely a must try!
Biscuits and gravy are super easy. My recipe is breakfast sausage, a little bacon grease, flour, milk, salt and pepper for the gravy. Biscuits are self rising flour, lard, buttermilk and a little bit of baking powder. I like to brush the tops with some melted butter before I throw them in the oven. I make biscuits once or twice a week, I'd never actually seen a dinner roll until I was sixteen and started working at a diner, all we ever had with meals were biscuits my whole life. You can jazz up biscuits with seasonings and cheese for a savory accompaniment to go with dinner, not that plain biscuits aren't great with just about anything. I've even made garlic butter to serve on hot biscuits to go with spaghetti when in a pinch because we didn't have garlic bread in the freezer.
A general rule I have for burgers is the messier it is, the better it tastes. It goes for many American foods. Even if it may not look appetizing or seems messy, it can taste amazing.
Try biscuits with sweetened sliced strawberries with icecream and clotted cream for desert
The last time I had biscuits and gravy was about 20 years ago, and I live in South Mississippi. It is very good and made by the right person you can gain so much weight if you’re not careful and don’t overeat. I moved to Mississippi from Manchester England as a young teenager. Getting used to the cooking was hard for me because there’s so much things I won’t eat. After I had my 2 children I moved into my own house and my neighbor was the best cook in the South in my opinion. She would make breakfast of biscuits and gravy and I would make the coffee. For some reason she loved my coffee. When she moved I felt like I lost her from my life as we were such good friends. I decided to take my daughter to England to give her some experience of my home country. We were there for 3 years and came back to Mississippi . Got my old job back and it was like we never left. I do love England but the USA is my home. ❤
We use to have biscuits and gravy when we went over to Grandma and Grandpa on Sunday and also when we went camping. It is a great way to celebrate family coming together
Jolly are two great guys! The best ever! I love them!
I worked in a restaurant (actually also in Savannah) and made sweet Tea, the formula was 1 pitcher of sweet water/simple syrup ( half water and half water) to a brewer. I believe it brewed 5 gallons.
I have only had biscuits and gravy a few times in 50+ years. I usually have them with either chicken fried steak or chicken fried chicken.
Biscuits and gravy is a southern staple, it’s incredible; it’s indeed a a food hug 🤗
I guess Ohio is southern then.
I eat biscuts and sausage gravy or just buttered toast with chip beef and gravy all the time...usually with cheesy eggs.. Especially when doing yardwork. We don't stop for lunch. Maybe some fruit, jerky and granola for a quick snack...then eat a quick soup and/or salad with bread for supper. I am not a sweets person...so I don't have dessert often.
An Arizona gal here where sausage and gravy is not normally served. While living in North Carolina was introduced to this dish and became a fan. Now I occasionally make it at home when I get a craving. Very easy to make.
Jelly is only the fruit juices and sugar, cooked and reduced until it thickens into a, well, jelly lol
Jam is crushed fruit and sugar, cooked until the fruit kind dissolves and is soft & the juices reduced to a kind of spread
Preserves is chunky, chopped fruits and sugar, cooked down into a spread as well
Not all biscuits are made with butter. My mom always used shortening and worked it into the flour, and used buttermilk. You can cut in cold butter if you prefer. My mom made biscuits almost every morning. Toast was like a treat. My parents were farmers so she made a full breakfast for us before school. Biscuits, gravy, ham or bacon or sausage or pork chop, eggs, jelly or syrup for a buttered biscuit.
I would guess she used Lard, or at least that is what was used in Atlanta way back in the day...and that was about how all the people that I knew, made biscuits before lard was viewed as an unhealthy option and people switched to veg. short, but Lard (later Crisco) made for better fluffier biscuits I think!
@@JuneBaby01 Yeah. She used lard. But she switched to Crisco in the can. Probably because it was easier to get.
When I was a kid, we had a place in our town that had all you can eat biscuits and gravy on Sundays for $2.00. Homemade an wonderful.
Southern meals are always served with biscuits, so everyday
This so fun!
Our mum would fry chicken in the cast iron skillet from her mom (Our Grandma) and make mashed potatoes. (On Saturday nights, sometimes,we would have sourdough bread - and, how, loved, and still do, love my butter!
Potatoes with butter and a dollup of sour cream, a bit of potroast, carrots and milk was the way it was done.
Jelly is made from the juice only, the seeds the fruit pulp are drained off. Jam basically has chunks of mashed up fruit and maybe seeds in it. Its still smooth but it's thicker than jelly.
I make it occasionally, like once every few months. Or I make the gravy for a breakfast casserole cause my bro doesn't like eggs. I use spicy breakfast sausage and heavy on the black pepper.
Biscuits are very versatile. I love them with stews, and crockpot roasts. Thanksgiving and Christmas biscuits get dipped in the gravies youre used to. They're awesome sweet too, with butter and jams, maple syrup or molasses, fruit and whipped cream, cinnamon and sugar, honey etc.
Our mail in US is quite speedy, but it took a month and a half for a package I sent to Sweden last year. And I shipped to Canada this May and it was almost a month just sitting in their customs. It kind of depends on your customs.
We also (in the South) make it with bacon 🥓 but not butter 😂 the grease from the sausage and bacon. We do use brown gravy, chicken gravy, turkey gravy. This is breakfast gravy and it's absolutely divine.
This is my favorite brunch meal, it's tasty , filling, relaxes me. I love sausage gravy most.
You want to take it up a notch with the biscuits and gravy that will make your brain happy..and a bit of jelly or jam with each bite. OMG!! Soo good!!!
It’s sooooooooooo good. Southern biscuits and gravy…. Perfection.
Sausage gravy is also called country gravy or sometimes Southern gravy. We have all kinds of gravy depending on the juice of the meat it is made from chicken, turkey, beef, etc. We used to have bread dipped in the drippings from steak when I was a kid especially good when the bread is soaked with the juice. Still have that on occasion.
When I lived in the south and was around 9 years old, my neighbor who worked paid me to bake homemade biscuits for their supper a few times a week. If a 9 year old can make these, you can too. Tip is to make often so you get good and quick. Biscuits can be a morning or dinner type of bread.
Unsweetrned tea exists.
White gravy is a simple bechemel white sauce.
You need a flour, a fat, and milk then salt and pepper. Make a roux with fat and flour. Gradually add hot milk and stir until thickened. Season. Come on. You can do that. Not talking 5 star restaurant ingredients.
I eat biscuits occasionally and they are a must have with certain meals. As a child, my mom would use biscuits that she had added a little extra sugar to the dough as a base for Strawberry Shortcake which is still my favorite way though angel food cake is also a good base. I don't think I would care for a scone in that application though I am not a fan of scones anyway, too dry for me. For savory meals like fried chicken, pot roast and such, cornbread can be substituted but for me, biscuits are the very best. I have several different recipes for them depending on what I a using them for. Some are made with heavy cream, some are made swimming in butter as they bake, some are glazed with honey and sometimes just a plain biscuit is the perfect vehicle for mopping up a rich broth or gravy. Biscuit dough is also often the top layer for baked fruit dishes like cobblers. Josh and Ollie are not brothers, they became friends in college. They were both raised in completely different situations. Josh is from what seems to be a wealthy family and Ollie from a lower middle class to middle class family.
in the northeast biscuits and gravy are rare, were bagel people, so its really rare to find biscuits nad gravy anywhere besides made yourself. the biscuits we eat are usually like a replacement option for a dinner roll, for some certain meals. i love going outside the area and getting biscuits and gravy at a diner or real southern fried chicken and other soul food. so good. but the northeast has its own good foods too.
Delaware here and I concur. Biscuits and gravy are hard to find and most places don’t do it well. Hit your chains, like Cracker Barrel and Bob Evans. We got a new diner that is pretty good now too. Nothing beats homemade tho.
I eat a home cooked sausage, cheese & biscuit with mustard everyday... have done so for many many years.... love when I can get some biscuits & gravy though..
For southern sweet tea. 2 cups sugar to one gallon of tea
As a Midwesterner I have Biscuits and gravy for either breakfast, lunch, or dinner once a week especially in the winter
Yes! All of that is perfect hangover food. The flakey biscuits and the greasy, milky, meaty, peppery gravy. Over easy eggs and bacon on the side.
From what i understand and i could be wrong sweet tea is made that way so your ice can melt in it
Buscuits are used for a lot of things. My gram use to make this meal called "all in one" had beans hamburger, apples andca few other things poured over biscuits. It was delicious.,
It is easy to make and so so much better when fresh!
I make biscuits and sausage gravy probably every other weekend. Once you have made the biscuits a few times, you realize how easy they are to make . One of the secrets? Put the butter in the freezer so it's cold and hard, then grate it into the flour. Much easier than trying to cut the butter into the flour. And don't over mix or over knead. The gravy is super easy and it's flavor is dependant on the sausage used. Give it a try!
Biscuits and gravy are fu*king amazing.
Our usual Sunday morning meal is homemade biscuits and homemade jam or apple butter and hard to decide which jam because we put up so many.
You can over night express mail and Federal Express Courier
"It's like a food hug". That's pretty much, Southern, Cajun, Creole, and Soul food in a nutshell. It makes your soul happy to eat it. When you visit the South, you won't leave hungry or disappointed. Also, we Americans do dip doughnuts in coffee. Don't know anyone that dips their biscuits in coffee though.
There are refrigerated biscuit dough canisters that make ok biscuits. I use them whenever the craving for sausage gravy hits me. Once or twice a year, really. American breakfast sausage has unique spices that meld so well into the creamy gravy. I like to add plenty of black pepper, and a little powdered sage. If you can get a can of Campbells condensed cream of mushroom soup, that's a great addition too, though unorthodox.
Cream gravy, brown gravy, au jus - the classics - are so wonderful on different meats, potatoes, rice, and more!
Our mom cooked meat and potatoes . . . rice and salad!
"Cool beans" as the saying goes! Ta! and good health!
They were wise to start with the biscuits and gravy. It's a delicious dish, but the gravy gets cold pretty quickly and it's nowhere near as good after that happens.
I love tea but I usually get half/half, sweet/unsweet or sweet tea and limonade.
Sweet tea has an insane amount of sugar in it. As much sugar as can be dissolved in the water, then add more as they boil the water to dissolve more sugar.
Getting making biscuits the right way is a fine art.
As an example of this- my grandmother tried to teach my aunt how to make them, and (according to my grandmother) "She never tried to make them again. Her biscuits were so hard, I think they'd have fallen through the floor if we dropped them."
our jams has the fruit its made from in it its all purified skin of the fruit strained out in jelly then we have the preserves like strawberry that has the seeds in it
Growing up, if I spent night at a friends house, her mom would make biscuits and gravy for Saturday morning breakfast. I only make a batch of biscuits if I have family visiting. They are great just plain with butter and jam/honey. They are so easy to make!
1 cup sugar to 4 quarts brewed tea.
It's so easy to make. All gravy is made the same is just brown gravy gets cooked longer, until it turns brown. Equal parts fat and flour make the roux, may need to add some butter if the sausage doesn't produce enough fat after cooking it. Cook until the flour taste is gone, add salt and lots of black pepper. Use milk to thin rather than water.
If you wanted brown gravy you'd continue stirring the roux until it got the color you wanted then you'd add water to get your desired consistency. You must stir the roux constantly to avoid it burning because if it burns you have to start over. Do it over low heat. There's no fixing it if it burns and it only takes seconds to burn. It takes about an hour of stirring to get the right color for gumbo which is dark brown.
You can cheat and get white instant gravy cook some sausage and add it along with the grease to the gravy. Get a thing of canned biscuits. That won't be anywhere near as good however.
Not everyone makes their tea so sweet. Sweet, but not so sweet. I sun brew mine.
We eat bread with every meal be it bread, biscuit, cornbread, tortillas, rolls or whatever. Biscuits can be eaten with any meal.
They're not brothers, they became friends in college
Sausage gravy is easy to make and is basic ingredients. You should make it once. Biscuits are versatile. You can have with eggs and bacon in morning then have a strawberry shortcake in the evening with just few alterations of recipe. I enjoy watching your reactions because they are so genuine and thoughtful.
I'm from Texas, and in my household we will normally have Biscuits and Gravy usually on a weekend maybe once every other month. It's a special meal where everyone gets up to make it and eat it together :}
I live in the Pacific NW where biscuits and gravy are less of a part of the culture of the area, so I have biscuits and gravy (or some derivation thereof) maybe 2 or 3 times a year. My family in the south may have them a few times a month for breakfast/brunch. When I do have them it is generally as a hangover breakfast.
in America we have basically 3 types of gravy: the regular brown gravy that you know.. then we have the white country gravy that’s normally for breakfast.. and of course specifically turkey gravy for Thanksgiving
The Jolly guys are long time best friends. They met at university.
Country fried steak (or chickenfried steak) is basically Wienerschnitzel, only with beef instead of veal, and cream gravy instead of dark gravy. And it is WONDERFUL!
I live in Georgia and when I make a gallon of sweet tea, I use 1/2 cup of sugar to the whole gallon.
My southern grandmother made her 1 gallon of sweet tea with about 3-4 cups. It has been 40 years ago so actual measurements aren’t exact
And I thought I was bad putting 2 cups in
We have biscuits and gravy for Christmas breakfast. No other time during the year.
Biscuits with sausage gravy...it's an amazing comfort food!
I've been going commando since the 90's.
Now that I'm older... I don't eat biscuits and gravy all the time... but in my 20s and 30s I worked a lot of overnights (3rd shift). After work I'd stop two or three times a week at a local diner for some biscuits and gravy... or if I was really hungry, some country fried steak. And yes... I was a happy, fat happy, fat man.
When I was a boy, my mom would make green beans with hamburger gravy (basically same flour/milk based gravy but with hamburger instead) which was a pretty filling and affordable meal. It was one of my favorite things.
I'm a "generic American" as I was born abroad to American parents and have lived an equal amount of time in the north and south. I absolutely love biscuits and gravy, in one of our times living in the south my wife and I would drop off our children for Sunday school and sneak off to the nearby Hardies for biscuits and gravy (which is making me salivate even now) before going back for Church. Also, chicken fried steak, which is also referred to as country fried steak, is another one of my favorites. It's breaded steak deep fried and served with mashed potatoes, with both the steak and potatoes covered with cream (white) gravy (without the sausage) and a vegetable, typically corn or green beans. The chicken/country fried steak at Texas Roadhouse, Cracker Barrel or Cheddars is hard to beat. With respect to tea, I start every day with a piping hot cup of English breakfast tea (no sugar or milk) and occasionally with Rich Tea biscuits or McVities Digestive biscuits. But in the afternoon, I have a pint of iced tea, usually the same black tea like English breakfast. For those visiting the United States, when it comes to tea, there's hot and iced tea. When it comes to iced tea, there are three basic varieties. Southern tea is always very sweet, so if you're in the deep south and you just order "iced tea," it's going to be very sweet, unless you ask for unsweetened tea, which is also known as "Yankee" tea. You can also ask for "half and half" (half sweet and half unsweet, also know as "Mason-Dixon" tea, after the dividing line between the Union and Confederate states during the US Civil War). As much as I enjoy biscuits and gravy for breakfast, if given the choice, I would always opt for a full English breakfast.
We need a video of you making biscuits and gravy 🤩