Five-Ingredient Biscuits and Sausage Gravy | Kenji’s Cooking Show
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- Опубликовано: 7 окт 2020
- Ingredients:
For every 3 biscuits:
1 cup (5 oz.; 150g) all purpose or soft wheat flour
1.5 teaspoons (about 5g) baking powder
1/4 teaspoon (about 3g) kosher salt (if using table salt, that’s 1/8th teaspoon)
5 ounces (about 2/3rds of a cup) heavy cream
For the sausage gravy:
4 ounces (120g) breakfast sausage (plus a little butter or oil if it’s too lean)
1 tablespoon flour
1 cup heavy cream (milk will also work)
Freshly ground black pepper and salt
1. Preheat an oven to 425F. Combine the flour, baking powder, and salt in a bowl. Add the heavy cream and mix into a shaggy dough. Do not knead it. Dump it onto a floured work surface and for it into a rough log about 3 inches wide and 9 inches long. Cut it into three biscuits with a sharp knife. Transfer to a baking sheet and bake until golden brown, about 15 minutes. (You can brush them with heavy cream or melted butter before baking for darker and more even browning, if you wish.)
2. Meanwhile make the gravy: cook the sausage in a medium skillet over medium-high heat, breaking it up with a wooden spoon until it’s not longer pink. If the pan is very dry, add a couple teaspoons of oil or butter to moisten it. Add 1 tablespoon of flour and stir to incorporate. Whisk in the heavy cream or milk. Bring to a simmer while stirring frequently and adjust the consistency with more heavy cream or milk if it’s too thick. Season aggressively with black pepper and salt.
3. When the biscuits are done, transfer to a plate and smother with the sausage gravy. Serve. 
Хобби
I would put some grated cheddar cheese and diced scallions in the biscuits to make them more intense
Only when camping do I like my biscuits intense.
@@JKenjiLopezAlt Ha.
Exactly - my riff on the same idea is a little garlic (roasted is even better), cheddar & chives .
@@JKenjiLopezAlt ayyyyyyyyyyyyyyyyyyyyy
@@JKenjiLopezAlt When camping I prefer my sleeping in tents, but my biscuits I eat outside as to not leave crumbs that I have to clean up
Always first.
Nooooo!
And never bested
based Kenji
I have let my ancestors down by not being first
No one can beat kenji when it comes to first
It’s a brave confident and experienced man who stirs over an open drawer
It's a treacherous endeavor only attempted by professionals. Don't try this at home.
I was having anxiety over that.
Thought I was the only one thinking that...lol
I dam near jumped in my seat when he did that!!!!!!
I was thinming the same thing. He's very different in that his kitchen always seems a bit cluttered - like the kitchens of most of us.
As an Englishman that's always wanted to try this dish (this is how I discovered and subscribed to you), breakfast sausage isn't a thing here. I cannot stress how grateful I am that you catered for those outside of the US and explained HOW to make breakfast sausage. Much respect and a million thanks. Also, having first-person footage....genius.
Did you manage to try this yet?
Other tip - you can get something pretty equivalent around Christmas time as stuffing meat. That's what I did when I made them, but that only works in winter
You have breakfast sausage! Cumbria sausage is great!
Any kind of ground pork would do.
Hearing this called a “dish” is very funny to me as this is the most homestyle American meal
"Biscuit" in the US is derived from the small hard bread called "Hard Tack" which were 'twice baked' shelf stable bread used on sailing ships. The "modern" home version evolved from the maritime version but is only baked once. The hardness of Hard Tack was countered with tons of butter, preserves, or gravy because they were intolerably dry without them. "Biscuits and gravy" is actually older than modern biscuits.
we still eat hard tack in northern Canada
@@hijackjoe Ya'll ok over over there?
I tried some supposedly historically accurate hard tack one time -- it's true it really is pretty unbearably tough. Makes sense that they would pair it with gravy.
@@alecwoodruffmusic This stuff isn't historically accurate as far as I know but here is a recipe. This one doesn't have gravy but the hard bread is soaked. www.food.com/recipe/fish-and-brewis-75738
Actually the name goes back to Elizabethan England. It was generally called bisket or Bizket bread. Ben Franklin wrote about the difference between Philadelphia Boston bisket. Boston bisket was closer to hardtack while in Philadelphia it means big fluffy rolls. Eventually the spelling was changed to the French “biscuit” although the Oxford dictionary called the spelling change senseless, as they were not baked twice, the pronunciation had not changed, and it had little similarity to what was made in France.
British food writer Elizabeth David wrote in the 1930s that American style biscuits were known in Britain for centuries but with the exception of Scotland, Guernsey (and the US), the name has been abandoned. It’s not really unusual for Americans to preserve old English words that no longer exirt in Britain. .Biscuit, when meaning the soft bread product, was referenced during the 1300s in England, although it was sometimes spelled “besquite” at that time.
"guess the real answer is that everyone is wrong all the time." Strong contender for my senior quote
It is such a positive motto. It can save lives :) Took me till my late 20s and a lot of depression and self-deprecation to realize this.
Wise words from KLA
Was gonna come comment this but you were already here😂😂 good stuff Kenji!
Some dude at our school said random drug test in quotes and they quit letting us do our senior quotes😭
That quote has GOT to go on a mug and/or a t-shirt! #KLAforpresident
“I will judge you if you let other people tell you how to make your gravy. “
IMO This is the essence of American sausage gravy. The best recipe is the one you make. Maybe you use butter like Kenji, maybe bacon fat like me, maybe Crisco like my dad. Spicy sausage, mild sausage, maple sausage. Buttermilk biscuits, fluffy biscuits, toast. It’s whatever you want.
This is just the essence of cooking in general and how Kenji always teaches his cooking- and why he’s my favorite
TruckerPhilosophy 100%
Absolutely, this is one of if not my favorite breakfast meals,depending on time ill make the biscuits or just toast,I like it with maple sausage, hot or sage. Its so good every way IMO.
Hey great username @TruckerPhilosophy
All food and drink, the best version is the version you like best. Snobbery is the worst thing in any setting, and for food it's even worse.
At my VFW Post in Virginia Beach we used to serve an AYCE Sunday brunch which featured our house-made sausage gravy. We served anywhere from 60 to as high as 150 customers and we generally used 6lbs of sage sausage and about 4-1/2 to 5 gallons of milk. Seasoned with extra sage, salt, pepper, cayenne, ground mustard and fresh nutmeg. We made it as you did adding the seasonings to the cooking sausage, then adding the milk about 1/2 gallon at a time. Along with sausage and biscuits we served eggs to order, plus on our steam table line we had regular scrambled plus cheesy scrambled eggs, link "little pig" sausages, hot sausages, home fries, grits, toast, pancakes and waffles and two different heat levels of hot spicy sauce. Of course coffee, tea, milk, doughnuts, and fresh fruit. All for $8.00. I was only going to say how good our gravy was...guess I got carried. Anyway, I enjoy your channel and am looking forward to buying one of your salt cellars when they are ready. Add this old sailor to your waiting list if you have one.
Sounds amazing! I will definitely try it.
Damn, Larry we need you in Arizona!
Old sailors rule!
Thanks for sharing!
I tried this and it is now my go-to gravy recipe.
Just made this for my fiance and apparently it's the "best sausage gravy and biscuits" she's ever had! Thanks for the recipe!
I've always had to explain this to non-american/ non-southern friends who ask "why?" Its a very practical dish. Its cheap, it scales easily (just as fast to bake a dozen biscuits as 2), and its calorie dense. It was made as a way to shove carbs and calories into farm hands who were about to do a lot of work and may not be getting another meal for some time.
Do you know any other calorie dense foods? Tryna gain some weight my man.
@@travellingmerchant2915 gallon of milk a day, or half, or a quart. Just drink milk. Rice is good too IMO.
@@travellingmerchant2915 .....German/Austrian/Slavic foods: Heavy, doughy, starchy, bready. Lots of hearty meals comprised of carbs, dairy products, sausages, and pork to keep farmers able to work long hours. As people became urbanized the same foods continued to be eaten but in smaller portions.
@@travellingmerchant2915 - Red Beans & Rice, Beef Barley Stew, Fettuccini Alfredo, just to name a few. Go find "Sam The Cooking Guy," he makes all sorts of ridiculous tasty food.
@@anthonygiordano792 Rice is not calorie dense
The milk carton placement at 11:03 took 3 years off my life in stress alone
The wonders of being coordinated
@@kaldo8907 I wish I knew how that felt like. Sometimes I swear the walls move to hit my feet. I have to keep things away from the edge of the counters at all time, or I'll be feeding the floors!
i too felt it was precariously placed. that’s a confident man right there!
.....this puzzles me. It looked like 90 percent of the bottom of the carton was on the counter. I didn’t see anything precarious there. The handle of that pan was free to swing inward, as well.
There are quite a few things in life worth stressing over, but the milk carton placement of a dude cooking on RUclips need not be one of them.
The backstory behind the great biscuit divide is kind of long and intertangled. Basically, back in the colonial days, "biscuits" as in "sweet little snacks to enjoy with tea" were popular, but during the Revolutionary period something as quintessentially British as tea biscuits became seen as unpatriotic. Fortunately, we had the Pennsylvania Dutch, some of the all-time great master bakers of history, and they gave us the "koekje", which became "cookie." Semi-unrelated to that, in the southern states a quickbread based on ships biscuits was becoming what we know now as the southern biscuit as better flour milling made it possible to turn the tough and hard biscuit ration into something soft and delicious.
Thank you.
who
Actually, It wouldn't have been "koekje", which is a Dutch word. It would have been "biskuit" which is a German word, as the "Pennsylvania Dutch" were from Germany, not Holland. Most likely people had a hard time pronouncing the word "Deutsch", in "Pennsylvania Deutsch" so it morphed into "Dutch".
@@alienclickbait97 You're right about the Penn. Dutch being German, that was me not paying attention to what I was talking about, and conflating two different groups of immigrants. It was probably the Dutch immigrants in New England, such as in the New Amsterdam (why'd they change it? I can't say) area that gave us koekje. For extra complication, there's a Scottish cookie with a completely different history and etymology.
@@chipacabra It's all good. I didn't know it for very long time myself. There's such a diverse mixture of immigrants throughout the Midwest and East coast, that it can be crazy to keep track of all the influence they brought to America's history of food.
Kenji's willingness to aggressively stir sausage gravy over his open silverware drawer makes him the bravest person I have ever heard of.
You're stirring that pan of gravy confidently over the clean silverware, ain't ya
i always trust a man with a confident gravy shuffle
Exactly what I was thinking, I always drop something in my silverware drawer if I don’t shut it first!
Remember when he went through the pan drawer? Selecting just the right size? He did that w/exactly how many servings he was making in mind. He had his sausage already measured out, was close on the cream but then had to freestyle the milk (which is fine), and a bit of flour.. He's done this exact-ish recipe so many times and has perfected his "figure 8 stirring method" (this keeps down sloshing) so well while knowing exactly how thick it was after 'coming to a boil to fully thicken', that he no longer has any fear of spilling into that drawer. Over the stove, while he was still eyeballing the liquids, there were a couple of minor splashes that I saw, but still, after the boil, it got thicker. See this master of the figure eight stirring technique for more detail- ruclips.net/video/pp446OPWsvI/видео.html
@kenjikun recognize me senpai!
It seems to have worked. I guess he was right to be confident.
That's confidence based in experience lol
Your dogs always know when the food is ready. They are never around when you are cooking but as soon as you open the drawer to take your fork or spoon, they always show up😂
As a dog owner I noticed this too, our dog does the exact same thing funny how they know !!
@@paulspud724 I think we've trained dogs enough to know what cooked food smells like.
@@KRYMauL Doesn't matter when the food is cooked, just that they have a funny knack to show up exactly once you are finished and ready to eat. If anything it's the sound of the cutlery rather than the smell, kinda like a doggy dinner bell.
“This sausage does not have enough fat” I’m here for a good time not a long time
I see the you believe that fat is unhealthy, which has been debunked for the last 30 years.
Clobercow1 it’s a joke Jesus christ
@@xesnox6122 lmaooo
Normally you end up with a good layer of melted fat in the skillet, at least 1/4 cup or so. Whatever sausage he used must have been lean.
@@Clobercow1 he used a whole pint of heavy cream. Idc what has been debunked theres nothing healthy about this dish. Delicious thiugh
Man, I have to tell you - I love the go pro on the head cooking shot w no edits. It really shows the thought process more than the “recipe” great stuff my brother!! Subbed :)
Kenji's cooking show is the only cooking show where you can see the cook's feet
Sometimes you can see Chef John''s feet.
There’s a knorr video of Marco Pierre White where you can briefly see that he is wearing checker slip on vans haha, unexpected to say the least
Classic chef footwear
thats why im here baby
wikifeet anyone?
Old home, new home, temp home....as long as it's Kenji and he does his own thing, I'm down. Also, my wife is gonna LOVE THIS.
Where did I miss the move in this video?
@@shanebroyles3150 You'll notice the variety over several videos. It may jump back and forth for a while still.
I'm confused, is this the old home or the new home
Old home
Im Australian, so while I knew about biscuits and gravy from television, I never had them until 2013 when I was staying just outside of Zion national park. Absolutely loved them! Cant wait to try this recipe and reminisce back to good times in the US.
I like what I’m seeing
As a red blooded American southerner, I love everything you did here.
As a blue blooded American mid-Midwesterner, same
As a green blooded methane based life form from the Gliese-531b system, I love everything he did here as well.
I’ve been making sweet cream scones for many years. Same recipe, just add a couple tsp sugar. Butter the tops and sprinkle with coarse sugar. Makes perfect shortcake. Freezes beautifully and cooks from frozen. Great recipe.
I am going to make your scones and call them "Judy's scones".
I bought The Food Lab book for my husband a couple of years ago. We have made and enjoyed your breakfast sausage recipe. You inspired my husband to start making his own sausage and I appreciate that. I have been to a diner that has amazing andouille sausage patties, they are made from a fresh sausage not a smoked cured sausage and we haven’t been able to find a recipe to replicate it. Do you have any recipes for fresh andouille sausage? We would really appreciate it, we currently live thousands of miles away from our hometown and really miss it.
Thank you and I hope you have a great day.
Check out Scott Reas Channel. He’s a butcher from England
I have used an Emerial recipe with great success. www.emerils.com/125873/homemade-andouille-sausage
tasteofartisan.com/andouille-sausage/
I hope you find the sausage you are looking for.
NC girl here, this is a real good walkthrough. The version common around here requires half an onion, which is extremely helpful to making a vegetarian version of sausage gravy. Great presentation all around
I've been watching you for a while now, but I love how you are inclusive of everyone. I am hopeful that this will become the new normal. We used to live in San Mateo, but good thoughts from Lacey, WA.
Just scooped up your book, and now I'm off to the store to get some sausage to try this! Just wanted to thank you Kenji, I've learned more in the past couple months from you than I feel I would've learned in a lifetime without your videos/recipes. Keep up the stellar work!!
I'm Turkish with roots in the Balkans. My grandma had a dish called paça (pacha) where she made a sort of bechamel sauce with yoghurt instead of milk and added garlic to it. The consistency would be thick enough to settle when cooled down a little. Right before serving it as a side dish, she topped it up with chili/paprika butter. It's certainly an acquired taste for some but I recommend it. I couldn't find an equivalent recipe in English, unfortunately.
Thanks for all the info for non-Americans, by the way. I always wondered why "gravy" was white :)
That sounds interesting. What's the consistency like? Is it thin and runny like a sauce or thick like a pudding?
@@TheWhiteDragon3 Like pudding. People call all kinds of things pudding -- this is something between the consistency of jelly and custard.
That dish doesn't sound half bad actually
It sounds pretty delicious to me. Is this a dish that was adopted into Turkish cuisine from the Balkan area?
I remember making biscuits & gravy for a Foods class, after the biscuits were done there was a lot of sausage gravy left, and you bet that I ate the whole damn thing with a spoon. Few things are so delicious as sausage gravy.
Hey Kenji! I just tried making this biscuit recipe for the first time (I'm usually pretty terrible at baking) for a big feast my friends and I put together, and they came out absolutely amazing! I've been following your content since you started uploading regularly, and it was absolutely incredible to feel so comfortable working in the kitchen after all of these super helpful videos. Thank you so much for being an inspiration (and for providing me with delicious food ideas!) throughout this pandemic
Born a southerner and this is by far my favorite southern comfort, reminds me of weekend mornings with my grandmother making everything from scratch. As always, you've nailed it. Much love Kenji
Native Vermonter here, and while I love real maple syrup, if I had my druthers, we'd have had biscuits and gravy every sunday morning growing up instead of (or in addition to) waffles or pancakes. I like to add a little Cholula to mine to give it a little something something.
Here in the South, it's just "biscuits and gravy." The sausage is implied.
Sometimes in the midwest theyll ask of you want sausage or bacon gravy.
I live in wisco and we call it that as well, but I've heard it both ways.
Definitely just 'biscuits and gravy' in California
Definitely just "biscuits and gravy" in my part of MO. 95% of the time it has sausage, 5% it's bacon.
Not at all. It's always been "Sausage Gravy" or "White Gravy". White gravy is the same sans sausage; it's also a sin and only served to your worst enemies and at Cracker Barrel.
Just made this this morning for my family and it was a huge hit! Thanks for these everyday recipes and walk-thrus. Super easy to follow and I love that you show that it's ok to improvise!
this is one of my favorite meals that my southern grandmother taught me to make when i was a kid. ive been making it at least twice a month since she passed last year and its always so comforting! i never thought of adding syrup but i’ll try it tonight
Have to really take in and appreciate these videos in the old kitchen! I know I for one will sorely miss this place.
Man, being back in the old kitchen is like slowly pulling a weighted blanket over me. Thanks for letting us all say goodbye.
Locke3OOO rude.
A REAL southern/country classic, there are just as many different recipes and variations as there are people who make it, and none of them are wrong. It is a comfort-food breakfast like no other and appropriate any time of the year. Great video!
Kenji, you've been my favorite RUclipsr since the pandemic started! Just gotta say thanks for the consistent uploads, really is something I look forward to every week!
I'm probably one of the only people in Trinidad who makes and loves biscuits and gravy
That looks bomb. I always put over-easy eggs over mine. Its a perfect winter meal.
Man, this was a great video. Best biscuits n gravy tutorial I’ve seen. Simple, but effective and helpful filming. Can’t believe I haven’t seem more POV cooking shows. It seems so obvious now. Loved the relaxed, non-conceited or arrogant vibe and the tidbits of trivia sprinkled in between the instructions.
Nice, dude 🤙🏼
Everything I make from your cookbooks comes out perfect. I love your recipes, love my new wok, love your cream biscuits. Never been able to make scones that came out light and fluffy before. I am an experienced cook but have learned so much from you. Thank you!
I live in the Southeast and am only moderately fond of most traditional southern cooking. I wasn’t looking for a recipe on biscuits and gravy (but, oh, that picture) and until today, had never heard of you before, but I am totally subscribing, right now, because I love your confident, comfortably laid back personality and how you present yourself. I also love that you apparently approach cooking from a scientific perspective. Yours will be the next cookbook I purchase! Thanks so much for sharing!
Literally never made my own biscuit dough before, and made this recipe using White Lily flour and a dash of dark maple syrup in the gravy. It's a good feeling when the best version of a dish you've ever had is the one you made. Thanks for the recipe.
I made this for late breakfast today. So incredibly good. I'm from middle-TN and have loved biscuits and gravy for as long as I can remember and this recipe is perfect. I didn't add anything (no cheddar, no chives, no garnish unless you count scrambled eggs) and it couldn't have been better. thanks for the inspiration.
Thank you Kenji. One of the internet recipes I've made the most, love you and your content.
Biscuits and gravy are literally the definition of comfort food.
Hey, I made this this morning for my sisters birthday.
I’ve never made biscuits before and these are my favorite kind of biscuits rather than scones, or crackers.
Made them this morning. Legitimately the best biscuits and sausage gravy I’ve ever had. And way easier than imagined.
I love this man's videos. And I'm so glad he mentioned adding garlic. I always add a bit of garlic powder. I love the flavor pop it gives.
I just made these with cheddar and chives in the biscuit mix...I am having a transcendental experience. Thank you always Kenji
I just made this with bacon and Chorizo. All I can say is wow, how easy and delicious. The only thing different was that I used self-rising flour. Thank you for your easy-going demeanor in the kitchen. You and Sam the Cooking guy are our family's go-to for cooking shows. Keep up the great content.
Just made this and it’s absolutely delicious. It’s amazing what you can do with only five ingredients! Thanks, Kenji!
I have fallen in love with this biscuit recipe. I've tried a half dozen different ones to go with my Sausage Gravy and this is now my go to. Thanks, Kenji.
"Savory scone with a sausage bechamel" - so extra! 😂
I have never seen such a basic biscuit recipe for this dish, so simple and easy!
Yeah, I am a good cook but I've always been afraid of baking because I'm under the impression that perfection needs lots of practice. I'm definitely trying out this biscuit recipe!
sanbilge biscuits are the only thing I bake really. They are super easy and quick to make. I usually use butter and milk but I’ll give this cream recipe a shot.
sanbilge that whole “baking is precise” thing is a load of rubbish, a total myth. If it demanded perfection adding 501g of flour would tank a recipe that called for 500. There are margins of error built into almost everything (eggs are all different sizes, for example, how much is 7 egg yolks?) The only things that can be unforgiving are temperature (butter especially), and technique, but that’s all just learning, you’ll be able to do most of it by eye once you do it a few times.
Yeah same. I’ve always made sausage gravy this way, along with can biscuits. This biscuit recipe is so simple I have to give it a go next time.
sam hill oh man, you gotta make the biscuits. My son wouldn’t even order biscuits at restaurants growing up. He always said they couldn’t compare to mine (was a different recipe but any homemade is better than canned) 😂
American breakfast staple ... perfect description. My grandmother would make these for me when I'd visit her as I was growing up. As good food can do, biscuits and gravy served as a bridge over generations in my family. Watching your video ... very close process to my grandmother's. Thanks for reminding me of that bridge she built for me to travel over. I now make them for my children.
Love the details Kenji gets into with the science and history and what have you. Ya boi getting educated. Love you Kenji
I love the fact you actually took the time to explain the differences between foods. Especially the 'gravy'
Awesome dude.
I made this for my daughter this morning. Then we had your book every night is pizza night delivered. She loves it!
I can't believe how easy this was to make. Biscuits and sausage gravy is one of my favorite breakfast foods and I went and whipped it all up in like 20 minutes. Thank you!
I grew up eating this nearly every weekend, and it was one of the first recipes I ever learned how to make on my own.
My palate and repertoire have expanded a ton since then, but it's still a nostalgic classic. I'm thrilled to not only see my humble childhood fave dish represented here, but that your version is damn close to what my grandma made!
Wow. Just made these following the recipe in the description. Amazing.
Simple, easy, delicious.
I doubled the biscuits and my kids loved them.
Thank you, sir!!!!!
(Two-thumbs-up emoji here)
Made and ate biscuits and sausage gravy for the first time - omg, it is so good! Don’t know why I never tried it before… but maybe it’s a good thing, as making it from scratch was probably as good as it can get!❤
I've always been afraid of baking and flour and stuff because it always ends badly. This was super quick, easy, and tasty! And a good base for tons of variations. Thank you!
I absolutely loved watching and listening to your video on making biscuits. My favorite part is seeing the first dog show up before it was done but he heard the dish being prepared, then the other one, excitedly waiting for their treat. Excellent video and now I want to go make some biscuits!
Hey Kenji. I have been craving a good biscuits and sausage gravy since my last time down south years ago, and your video finally gave me the push to just make it myself. It was everything I remembered it being. Thanks for making these videos, they've been a huge inspiration when I've been trying to decide what to cook for myself and when we do family dinners.
I like how Shabu is always there when Kenji plate the dish!
I know the pandemic has been hard on so many people but they were have been some real silver linings. I’m delighted I’ve discovered this channel! Kenji, you are a treasure!
Made this for breakfast this morning and it was wonderful!!! Thank you for the excellent recipe 💜
Could you explain to me why it's important to slowly add the liquid?? Please and thank you
It’s not really actually. You can add it all at once. I prefer to add slowly so I can adjust consistency as I go. Some people just add it all at once and adjust after. Whatever works better for you.
Helps to avoid lumps
Thank you all
Im from Tennessee, I should know this. Lol
@@JKenjiLopezAlt I always heard that it makes it so that it has no lumps. Is this not true?
God i always loved biscuits and sausage gravy. This is fantastic
I just made this recipe today... Freaking phenomenal! Thank you kindly for doing the leg work for the recipe development!
I'm happy to see Kenji's home kitchen. We don't all have kitchens like the cooking shows.
Kenji I love seeing you just eyeball even the baking parts of this. It's full-on grandma mode in the best way and it makes me so happy, as I feel like I'm 85% or so of the way there on basic baking powder biscuits and look forward to the ease of being able to just throw them together by sight/feel.
That said, I'm lactose intolerant so I typically don't do cream biscuits since I can't get lactose free cream but I can get whole milk and butter, which ends up with an overall less amount of lactose per biscuit.
Ugh, I love your dogs so much. Shabu, the eager feed me, happy tippy taps of excitement doggo, and Jamon the "bring it to me and feed it to me" doggo. Much love. I also named my pets after food, Dashi and KimChi lol
This is a high-level and easy understanding tut. I am jazzed with this.
Excellent! I love your pups!
As a southern boy, my mouth literally watered watching this.
I will say this I live in georgia and I had an 80 southern African American grandma (you know the type. Makes the absolute best food no matter what) show to add a couple of dashes of Worcestershire to the gravy. And let me just say that was hands down the best busicuts and gravy ive ever had.
I just ate but now I want this, omg it looks good. Thanks for the videos Kenji! Love them and also the doggie cameos!
I just proved how forgiving these two recipes are. Fun!
“Everyone’s wrong all the time”
A future children’s book title maybe, brother?
9:25 I had to go back for a double-take at what the fridge door was doing. You can open just the outer part!? That's nuts.
my thought exactly. what kind of witchcraft is this fridge powered by?
door-in-door refrigerators. for quick access. never heard of them?
@@4plus4equalsmoo nah I'm from a 3rd world country
@@dylanandrew644 we have these in the Philippines....
@@4plus4equalsmoo more power to you then man
This is my favorite meal! Thanks for sharing such an easy recipe!!
My new favorite channel. I have NEVER been able to make biscuits and gravy but I feel like it is possible now. I'm going to make these this Saturday. Thanks.
The only thing I do different is the serving. I open the biscuits and butter them, because this is not a recipe about restraint.
here for a good time, not a long one
This is the way
If this dish doesn't shorten your life expectancy you're doing it wrong.
When I'm served biscuits and gravy, I like to tear up the biscuits into bite sized pieces and then pour the gravy over them. That way, I don't have to cut anything while I'm eating.
I do the same thing with steak: cut it all into bite sized pieces and then eat it. It might cool it down quicker, but I don't mind.
I live in the south and never realized how easy this is to make lol. Thank you so much!
Made it for the family this morning. As many times as I’ve made b&g, usually with name-brand self-rising flour, these were by far the easiest and best I’ve made. Thanks for sharing!
I only recently had this style of biscuits and gravy and was blown away at how flavorful it was. The spices in the one I had were very strong and lightened up was is undoubtable a very heavy dish. It was really delicious but I found I could only eat about one biscuit and a small spoonful of gravy. Still, I would love to recreate it using this recipe!
(also, liking for the "guys, gals and nonbinary pals" at the end) :)
my fav part was when your dog basically ate off of the fork like a human 😂 so cute
Just made these with your recipe! So easy fast and super tasty. 10/10
I finally got around to making this, it was the first time I've ever made biscuits or a sausage gravy, and both my girlfriend and I loved it! I didn't expect the biscuits to be so soft and fluffy. Thanks for the awesome recipe!👏👍
There’s a good variant called SOS (“stuff” on a shingle), which is ground beef instead of sausage, beef broth instead of dairy, and it is on toast. Would always get it at the diner in college because they didn’t have biscuits and gravy, can also be cheaper sometimes!
I remember someone bringing that in for our month of daily food that we have in the office leading up to the holidays. I reluctantly tried some...SO good.
"Shit On a Shingle" is classic American slang for any sort of bechamel gravy with a protein on top of toasted bread. I've seen it made with ground beef, sausage, or chipped beef... always delicious!
IF you ever served in the Navy and / or Marine Corps you would hate it for life.
The only exception is IF you really are a Great cook and used your own recipe using quality beef and cream
tacoburrito Swanson words exist, and I said stuff just in case someone might show someone younger some comments unexpectedly. If you feel the need to use expletives constantly, maybe seek help. If not, just learn some new words because it’s not hard. Also, you must not know what a pussy is if you think it should be tip toed around :)
@@Dx2x I'd only heard it reference to chipped beef.
The intros are always my favorite! It's like he's saying hi to his best friend, and we are his friend. T_T
Awe man!! As a girl from Ky i can atest this is legut how i was taught to make gravy, i have struggled with the biscuits my whole life. I cant wait to try this technique. Thanks!!
Kenji! My 3 year-old son and I watch your videos a lot. He was ecstatic (!!!) to see Pipo and her book in the background! ❤️ thanks for being great
Kenji!! I literally just made this earlier today. We must be on the same wavelength.
Matthew Stifler literally
Love this sausage and gravy recipe looks delicious loving ur recipes too can’t wait to get the food lab book I wonder what’s your favourite recipe is?
Kenji I'm 60 and live in mid GA, USA. This is my first video of you. That was epic! It is no more simpler then how you did it. Awesome video!
Best and easiest biscuits I’ve made! I’ve been struggling to make a good biscuit, and these were fantastic! They were dense, but also somehow fluffy at the same time.