British Mum Tries BISCUITS & GRAVY for the first time!
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- Опубликовано: 4 май 2024
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We have tried this in America since. The sausage makes a huge difference! One day we will try to cook it right for Millie’s mum :D
Sausage makes the difference.
🤣🤣🤣🫵
also the biscuits are wet so you can use two spoons to make drop biscuits (get a spoonfull then use the back of the other spoon to push it off onto the baking sheet)or work a bit of floor in so you can roll them out then cut them
Search for Kent Rollins Biscuits and Gravy and you'll get an education.
What you need to make a good sausage gravy is the fat from the browned sausage mixed with flour to make what's called a roux.. as the flour cooks and darkens in the fat it releases a lot of complex flavors.
The gravy will be off without sausage in it.
I wonder if they needed to add pepper? I love lots of fresh ground pepper in my gravy.
@@TexasRose50 Yeah... now that you mention it I didn't see any pepper in it.
I never dreamt folks would make the gravy without first cooking up the sausage!
Glad she got to taste the real thing in Texas.
I was going to say and a crap ton of freshly ground pepper
Without the sausage in it it's just a white sauce or Bechamel if you want to be fancy. It's the base for a lot of things including sausage gravy and paired with dried beef on toast. Also makes a really good base for scalloped potatoes but you have to make it a little bit on the thinner side if you're baking it.
You need to try it when a southern American makes it. No way you'll get the same results. You have to add black pepper. Thatll ballance out the gravy.
your missing the breakfast sausage bits too
Me and Millie try it in America :D video will be out soon :D
And split the biscuit into two halves before putting the gravy on top. It helps the biscuit absorb the gravy!
Black pepper is good in New England Clam Chowder too. I guess it goes well with creamy things.
don't forget the bits of sausage mmmmh
Absolutely fascinating. Imagine that biscuit broken open and pouring "real sausage gravy" over it. The difference will knock your socks off. You can do it, Millie!
Yes, you must pour gravy on an open biscuit. Being from the South I've never seen it done any other way. Until RUclips. Homemade biscuits and gravy are so much better and you can make it with bacon or sausage drippings. Fried Chicken gravy is delicious!! If you learn to make it homemade you'll never want it any other way.
throw a fried egg on there too :p
absolutely need the sausage.
And lots of black pepper
Where's the sausage?
What you are having is milk gravy. Commonly made with leftover grease fron bacon or sausage flour is added to the pan the meat is cooked in. The grease, flour is then cooked until browned. Milk is added, not cold, a little at a time so as not to lump .salt and pepper
Use cast-iron non stick pans will not work well.
What they are having is bechamel or white sauce. Milk gravy has grease in it from sausage or bacon. And sausage gravy which is what they're supposed to be having, is milk or cream gravy with sausage in it.
Millie's no longer a Brit. She's been adopted by America 🇺🇸
Well she has been banned from Ohio for making sausage gravy from a packet.
@@ViolentKisses87 had sausage gravy in Texas so guess I can visit there again 🤪
@@ViolentKisses87😅
@@TheBeesleys99don't listen to him Millie, I'm in Ohio your more than welcome to visit.
@@TheBeesleys99 Try baking cornbread using the Martha White recipe . Serve up some some cornbread with stewed pinto beans and you will be in food heaven .
Ignore all the judgemental comments. You tried your best and it all worked out. Great job!
The truth doesn't have feelings; you all cook like my wife...like Lisa on green acres!! lol
They're not judgemental, just pointing out that certain add-ins improve the product immensely! Any good cook would appreciate that.
Another reason biscuits and gravy is so popular is that it's really easy to make. Brown up some sausage, stir in some flour to make a roux, cook the roux a couple of minutes, pour in cold milk, heat to boiling. Only one dirty pan.
I'm from Philly. First time I had biscuits and gravy was in the USN in the late 80s. Loved it. All us Northern boys went back for thirds. I make mine the way you described. I imagined it as a quick easy meal for farmers from back in the day. Hence only 1 pan.
If you add in a couple of fried eggs between the sausage (or bacon) and the gravy, you have a full breakfast and still only one dirty pan!
@@EWForbess Add scrambled eggs and tater tots and you have a Harold.
Don’t forget to salt and black pepper to taste.
When I eat biscuits and gravy, I always slice my biscuits in half, then turn them upside down on the plate, and ladle the sausage gravy over the soft insides of the biscuit - with the tops and exterior of the biscuit now on the bottom - plus, its like getting 2 biscuits for one!
I know. Every time I watch Europeans try biscuits and gravy. I am saying in my head, cut them in half, then ladle the gravy. 😂😂
that is the best way to make them
Add butter and sausage! Yummy!
Arguing over which side of the biscuit goes up is a major thing in my family. And gravy is considered a beverage.
That's how I do it as well!
I like this new approach. Getting Mum involved.
That's almost always a good idea. ☺️
I've won biscuit competitions and the secret to a wonderful biscuit is to barely stir it. I learned from my farmgirl grandmother. You make a well in the dry ingredients, pour the liquid into the center, and pull with a fork into the wet. You usually have some dry left. After gently rolling it out, cut into circles, dip each into butter, turn it over and set back in the baking pan that has the melted butter. Try it this way next time. Also I add pepper to my gravy. It's really good if you cook sausage patties, then make your gravy in that. I add a bit of cream to my gravy.
You have the right idea.
Yep, same with frybread, don't shape it out to death, flip it only a few times, put in the pan...bingo soft, frybread
I love biscuits with anything, gravy, jelly, bacon, ham, honey, butter, egg, buttermilk. Sometimes just even plain old biscuit
Me too! Even though I have never met a biscuit I didn't like, I am notorious for loving plain, hot biscuits.
Same here. Buttered with jam is yummy.
You forgot apple butter 😋
@@terrigaines1812 Apple Butter! Yes Yes Yes!!! We are so lucky!
Miss Sally deserves homemade biscuits & sausage gravy
Mille you've been here!! You know that's not biscuits and gravy 😂😂
You need to split the biscuits open and put the gravy on the open face of the biscuits. You can also do this on toast or just untoasted bread.
Your mum is a good sport for sure. She seems to know her way around the kitchen; and ain't nothing wrong with that!
Not everyone has the availability of getting things to make from scratch, even in America. If a person goes in knowing that scratch is better and to not judge things by the packet version too harshly, at least it gives you a basic idea on how a dish tastes. I appreciate those two beautiful ladies giving it an effort and applaud them for it. I think they did quite well! 👍👍👍👍👍
Well said! I agree. 👍
Add black pepper and ground sausage to the gravy. That's how I eat my sausage and gravy biscuits.
That biscuit mix is drop biscuits so all you have to do is mix it just until it's all mixed together and not a second more, and then use your spoon to drop it into six biscuits on the tray. I suggest you put parchment paper on your baking tray, and you can even use a muffin tin if you've got one. But these aren't scones, and they're not actual buttermilk biscuits. So you don't need to roll them out and try to turn them into a shape. And the least you mix it the better. If you over mix it they come out like rocks.
I can tell mum is a good cook. She did great . You both are troopers
Yeah but what I couldn't figure is why the first instinct wasn't the correct one of scooping up the biscuit dough with a large spoon--easier and neater.
I love drop biscuits. You get more crunchy parts of the biscuits.
There are definitely two camps: drop biscuits and roll biscuits lol
Crunchy bits are the best
my mother was from Boston and she always made drop biscuits, I alway's make roll biscuits today
My grandma came to Arizona from Oklahoma as a child in a covered wagon as a dust bowl refugee. She made biscuits and gravy with bacon and bacon grease with a good dose of black pepper. She would add two over medium eggs on top. It is my favorite food by far even though at 70, my doctor tells me to eat it sparingly.
Fond memories as a child talking with her about her growing up on farms while she made the dish for me. Miss you grannie!
When using the packet you can make drop biscuits . You just spoon a blob out onto the pan . Hands free
My grandmother would roll the biscuit dough into a big 2 inch sheet and flour her hands. She’d use a cookie cutter to make the shape and place on a floured cooking sheet. Before placing in the oven, she’d brush a wash of butter, honey and eggs on top.
That's how my grandma made them also except instead of a cookie cutter she would use a soup can with both ends removed.
React to, "Aussie makes biscuits & gravy for the first time."
He had an epiphany! ❤
You can buy pre-made biscuits.
They come in the cylindrical container.
Found in the fridge section of the grocery store.
When I make biscuits from package.
I just use a large spoon, and one scoop is a nice sized biscuit.
Your Mom is a real peach! Sweet, kind, mild mannered, warm hearted - an all around winner (& I see the apple didn't fall far from the tree!!!).
We have brown gravy too. This gravy is white for 2 reasons: cooks don't take the time to brown the flour before adding the liquid & they make this gravy using milk instead of water or broth. My Mom's gravy was always brown. I never saw white gravy until fast food restaurants served it for breakfast! TBH, I don't care for it because it has a raw flour taste to it, but glad to see you enjoy it!
Millie, you are SO right! It’s all about the taste and not the presentation! I have made some rather ugly stuff in my life, but the taste sure was there!
Try it again, it definitely needs crumbled sausage to make the gravy, lots of black pepper, and a couple lightly scrambled eggs. You can thin out the gravy, with more milk or water
I love it anytime mum/mom makes an appearance.
My wife likes her biscuits and gravy using tomato gravy. I prefer the sausage gravy with fresh sausage, but I make my gravy fresh and not from a pack. I hear a lot of Brits saying the biscuits are scones, which are similarly made, but biscuits are made using buttermilk, whereas scones are made using heavy cream giving them a sweet taste, making them more of a pastry or sweetbread.
Scones really do have some sugar in them. Easier to make than biscuits, has been my experience. Not quite sure why. It's possible to use plant milk in them rather than cows milk. You can still get plant milk to curdle with vinegar.
my mother used to make this she would roll out the biscuit dough and then use a cookie cutter to get the nice shape for the biscuits.
Definitely gotta use ground sausage. I personally use sage flavored sausge. drain the fat add milk and some flour to thicken it up then just toss on those biscuits. Chicken n waffles is goooood
you need the fat, to create the gravy.
How do you make your rew without the sausage fat?
@@tearalewis7532 bacon grease.
@@tearalewis7532 roux
I love my biscuits with sausage gravy or pepper gravy. Goes good on chicken fried steak, chicken fried chicken, mashed potatoes, scrambled eggs, and just plain old bread also. Good job Milly!
And grits!
@@decolonizeEverywhere grits are one thing this Texan does mot eat! But my sisters do.
I love biscuits & gravy (with extra blk pepper) it's kinda funny when you think about it, it's biscuits (really dry flour) and gravy (really wet flour :) oh and a lil tip... take it off the heat sooner b/c it thickens up a lot as it cools. if you keep the gravy a lil more runny the biscuits will absorb the gravy and it enriches the taste.
Oh Millie your mum is SO precious 🥰!! I just loved listening to your sweet banter as you prepared this meal!! Much ❤️!!!
Same personality. 😅😅
Mum is great!!!! Thanks for including her in the fun!
Add a little more flour so they are not so sticky, roll them out, and use a water glass to cut them into biscuits.
Just NEEDS sausage in the gravy👍👍
I LOVE how open to new ideas Mum is! What a great lady!
Yep, sausage in the gravy makes a huge difference. And black pepper.
The gravy is essentially a béchamel sauce. It would be better with black pepper and a bit of ground sausage. You can slice the biscuits horizontally and they can be eaten like a scone with butter and jam.
All right, Texan here with a few points to make about biscuits and gravy. Although it is commonly eaten at breakfast, the same cream gravy is also eaten atop a chicken fried piece of steak or chicken breast with a buttered biscuit or a dinner roll on the side. So the pair can be eaten a little more flexibly than just breakfast. About the biscuits, there are actually a few different types of biscuits: 1) drop biscuits (which is mostly what you made here with the mix) 2) cut biscuits (thicker dough cut into particular shapes using a cutter or knife) or 3) steamed biscuits (which are usually spoons of biscuit dough dropped into a large soup or stew then cooked with the lid on the pot). The taste and texture of the biscuit recipes can vary greatly and the technique to get a nice fluffy one can take a little practice so don't get discouraged. I've never made scones before, but I'm sure if I did you'd probably have a lot to say about it as well, lol. Enjoy your channel a lot and always look forward to the next video. Hope you guys have a great week!
Tastes even better with sausage chunks in it
Use the Pioneer peppered mix, add in some crumbled cooked sausage or bacon, pop it on a couple biscuits, and it'll fill you up until mid afternoon. You can also add chipped beef, serve it on toast, for a quick SOS.
2:31
you need a little more flour to make the dough less 'gooey' and they you can roll out the dough and use a cutter to cut out the biscuits.
Also, brown some ground breakfast sausage in a pan then afterwards use the grease to mix with the white gravy mix to make the gravy and add back the sausage into the gravy.
Also, split the biscuits before pouring the gravy on top.
additionally, if you roll out the dough to about 1/8 to 1/4 inch thick and then fold over the dough in half before you cut out the biscuits, you'll have a 'double' layered biscuit that when cooked will have a tall biscuit with a natural split line in the middle and will be easy to split apart.
and biscuits with dinner that has brown gravy is also good...
@Theßeesleys99 What the Jolly Channel did wrong with the secondary school kids video is they didn't cut the American biscuits in half before they poured the sausage gravy over them, this allows the biscuits to soak up the sausage gravy, by doing it this way (the RIGHT way) you have a better meal then just pouring the sausage gravy over a crusty outside...this is how my mom's done it and it's tons better than restaurants that don't, Plain & Simple. Nice to see your mom.
You also have the biscuits with butter and honey without the gravy. It looks like you did a great job.
Millie, hint: when making "drop" biscuits, use greased soup spoon to plop the mixture onto a baking pan. Your mom looked like she was struggling with the sticky dough. The spoon also helps to make the biscuits the same size.
You can make the sausage gravy with only 3 ingredients. Brown a pound of breakfast sausage, throw in a few pinches of flour to make a rue, pour in a quart of light cream and heat to desired thickness stirring constantly. Season to taste. I usually get biscuits in a tube from the store unless I'm feeling ambitious.
Sausage gravy over normal "cream/country" gravy does have more flavor, but the real problem here is not making it from scratch (SUPER easy), and you aren't cooking the flour for the gravy long enough.
The ingredients for making biscuits and gravy from scratch would be in every English household that makes home cooked meals:
Butter
Flour
Whole milk (no fat free or reduced fat).
Baking powder
Salt and pepper
A pastry cutter or box grater and 2-3 inch ring mold will help as well.
Biscuits:
Flour 2 cups
Baking powder 1 tbsp
butter 6 tbsp or 3/4 of a stick
Milk 3/4 cup. (Some people use buttermilk instead but either is fine)
Salt 1 or 2 pinches.
Chill butter in freezer for half an hour.
Preheat oven 425F
Line a sheet pan with foil or parchment paper (not needed but saves on clean up).
In a bowl, combine flour, baking powder and salt.
Remove butter from freezer and cut into the flour using a pastry cutter or use a box grater to grate the
butter into the dry ingredients
Add milk and stir gently until combined but don't over mix
Using hands fold the mixture into a 1 inch shape and cut by pushing straight down into the dough.
If you don't have a ring mold you can just use a glass or cut it with a knife into squares. With the dough you have left refold into another 1 inch thick and cut more biscuits, should make 4-6.
Place the biscuits within 1/2 an inch of each other on the baking tray.
Bake for 12 minutes until the tops just turn a light golden brown.
Gravy:
Flour 2 tbsp
Butter 2bsp (or 2tbsp of sausage or any animal fat would work great. Add the meat too for sausage gravy
Milk 2 cups
Salt and pepper
Melt the butter in a pan and add flour.
Continue to cook the flour, stirring frequently until the color is at least a light tan, or darker.
Add milk.
Reduce temperature so the milk is just at a light simmer and stir often.
It is easy to stick gravy to your pan, so stir more often than you think.
Add salt and quite a bit of pepper (30 grinds was fine for me).
Remove from heat when the gravy has thickened to desired thickness.
If you do get some sticking, it's a bit of a chore, but if you pour the gravy out, whatever comes out of the pan should taste great.
Mum is taking over mixing to a whole another level ❤
Your reactions are exactly what you expect out of packaged gravy and biscuit mix. I recommend you get a recipe from a popular southern cook on youtube. It'll be fantastic.
I love the mother, daughter experience. My daughter and i do a lot together. I see her every Friday. God Bless! 🐢🇺🇸
Usually the biscuits are cut in half horizonally, and gravy poured over each half. Ground breakfast sausage fried up and made into the gravy makes it heavenly!! And topping all with an egg or two doesn't hurt, either. lol.
Since living in the deep south of the USA, i have had my share of biscuits and gray. The gravy is usually sausagebased, and the biscuit needs to be fresh, so it's not soggy for the best taste, in my opinion
It's actually fact. lol
I like it soggy 😅
I've had biscuits made in that same shape, and I've also had the regular rolled kind. Either way, it's a personal preference since the taste is the same. But if made that way, if you crumble the biscuits first, then put the gravy on top, it will be more the way a lot of us eat them. And with the rolled kind that come out more uniform, a lot of us open them up like an Oreo before we put the gravy on top. And a sprinkle of black pepper will bring out the flavor.
Once you get comfortable with making homemade biscuits and homemade gravy using milk, then your next step is to make chocolate gravy. Chocolate gravy is another southern delicacy.
Sausage gravy is the best with southern buttermilk biscuits.
Traditionally we split the biscuits into two pieces (top and bottom half) and pour the gravy over the cut sides
You are supposed to cut the biscuit in half and there is supposed to be sausage in the gravy. Preferably a pork sausage you just take it out of the casing and chop it up.
Once you had southern Biscuits and Gravy here in the states you will throw that stuff away lol ....great channel
This is how to make the best southern gravy. It's really really good. Fry your sausage, bacon or whatever in a skillet. With the grease that cooked out of the meat, bits and pieces from the meat and all. After removing the meat, make sure grease is pretty hot but not smoking and then sprinkle about five tablespoons of flour in the skillet and stir until all the clumps are broken up and it has browned. If your grease is not good and hot your flour will clump up. Add about a quart of whole milk seasoned to taste with salt and black pepper. With heat on about medium stir slowly until you see it just to start to thicken and pour in a bowl. It will thicken a little more in the bowl. Leave it on heat to long it will get really thick. In that case add more milk in the bowl. I'm a born and bred Georgia boy from the great USA and this is how deep south folks makes their gravy. It's great. I promise! Enjoy.
OMGGG!!! I freaking love mom :) She is just the cutest!! Yes add the bits in and it takes it to the next level!! :)
The minced sage sausage and a few dashes of black pepper really enhance the favor of the gravy. The biscuit is to fill you up, and the gravy is for moistness and flavor. Classic part of a Southern US breakfast! --Dan
That was a good way to ease your way into American cooking ! Mom is top notch! I enjoyed this so much
The wet dough can be spooned onto the baking sheet. That’s how you make “Cat head” biscuits
Brown crumbled pork sausage to add to gravy. A hearty breakfast. Pepper is used heavily to taste in the gravy too.
The breakfast sausage is definitely needed. I've never had it without the sausage, but I can't imagine how it would taste okay.
Gravy made from bacon drippings and when you actually ‘brown” the flour in a cast iron skillet is the preferred southern way. Packaged gravy wasn’t heard of in our house.
1 pound of breakfast sausage to skillet and brown then add 1/4 cup flour to make a rough. Slowly add 2 and 1/2 cups whole milk. Stir slowly until thicken. Add salt and pepper to taste and then pour over your fresh from the oven biscuits 😋
Thank you ladies.
My grandmother use to make small biscuits a little on the hard side, great with preserves, jelly or jam, honey, but usually with brown gravy not white, sometimes we had biscuits with country ham, grits and red-eye gravy.
One of my favorite comfort foods. It's quite simple to make yet so satisfying.
I came down here to comment but now I see a lot of people have already comment. True Biscuits a Gravy is usually made with sausage gravy.. still a white gravy but the sausage really adds a lot of taste. Some people put way too much salt in it.. at least in my opinion but it's really good if made correctly
Add a bit of water to lesson the saltiness for your packet. Gravy is a little drippings of grease (oil) from beef or sausage, mix flour, add water to desired consistency then season with salt & pepper in a skillet to taste. Being Southern I keep a glass jar with a lid too drain grease from beef or pork. This can be kept in fridge or kitchen cabinet to use for gravy or put put into a pan for seasoning vegetables whenever you need it.
One great resource for getting all the nuances of biscuits and gravy from scratch just right is to check out Becky at The Hillbilly Kitchen. She not only has separate videos for both components, but videos to cover different takes on each. Plus her step-by-step, delivered with her easy country style and years of experience feeding her family in rural Tennessee, are highly entertaining.
I'm gonna be out of town for Mother's Day so this morning I made a Mother's Day Brunch for my wife and Mother in Law a week ahead of the holiday. No biscuits survived. However, I made enough gravy to keep in the freezer so I can create my own welcome home party in a few weeks.
Drop biscuits are mostly used for Chicken and Dumplings,rolled and cut are more refined but these are fine.Any British sausage with some resinous herbs like sage would work in this gravy.
a pack of gravy mix isn't needed. simple recipe: cook sausage crumble it, add enough flour to coat the sausage, add milk till consistency desired while cooking, add salt or pepper for taste.
Biscuits and gravy is a southern staple with as many variations as there southern states. The hardest thing while living overseas was finding breakfast style sausage and bacon that mimicked American style of meats. Ths sausage is generally heavily seasoned, with sage being a big note and the bacon usually smoked with hickory or applewood. Also the roux for the gravy is usually started with the fat rendered from the sausage or bacon, followed by milk and pepper to taste. Add your cooked ground sausage or bacon pieces. Serve it over split Biscuits, soft interior up to soak up the gravy.
Its just your basic white Bechamel w/o the nutmeg.
It looks like what you have there are drop biscuits. They are basically dumplings but instead of dropping them into boiling water you drop them on a pan and bake them (it’s best to use a spoon instead of your hands).
😁
On a cold morning these can really warm you up!
You can add chopped up Sausage or Ground beef to the Gravy, Abit of Pepper (For a "Kick") or a dab of Tabasco sauce on top as a "Garnish".
First, i love your plates! I know you guys have had the real sausage gravy and biscuits so you know the difference. True southerner here, first never ever just follow the ingredients on the package. Those are just the beginning instructions. The biscuits in the south has lots of butter, lard, or crisco in it. A pinch of sugar and we don't use a pre-packaged biscuit or gravy. We make it from scratch, but if you use pre-packaged stuff, "doctor" it up. Meaning seasonings, fats, etc..... Millie when you said pepper & sausage would bring out the flavor more you made this black southern woman smile. That's putting the heart & soul into cooking! Maybe next time come to the south and take a southern cooking class, that would be fun to see.
Homemade biscuits and sausage gravy makes a world of difference
When you mix up biscuit dough you don't have to roll it out to cut rounds. Just take a spoon and scoop out a dollop. Then drop into your baking pan. We call these "drop biscuits". Faster than rolling out the dough. I love them! Can't beat their crunchy layer. They look something like what Millie's Mom made. A tip for handling and kneading dough for rolling out.... flour your hands well, and the rolling pin too.😁
Tell her we also have brown gravy. Along with chicken gravy, sausage gravy, mushroom gravy, beef gravy, turkey gravy, etc... The list goes on.
Correct way, after you cook the sausage you keep the grease and scraps of meat. You use that to make a roux, then start adding the milk.
You also need your do a taste test comparing America. Biscuits to an actual scone. When I see Brits call a biscuit a scone , as you know , until they have had one. there a big difference . Loving the America series.
You need salt and a good amount of black pepper in the gravy
Homemade biscuits, some gravy,sausage,eggs and some bacon hits south southern home for me straight from North Carolina.
In the Southwest USA we also take the white gravy and put in chopped Jalapeño peppers for Jalapeño gravy, usually on a "Chicken Fried" steak. Chicken fried steak is a tenderized thin beef steak, breaded and pan fried. It likely was a change to the German Schnitzel.
That's the best description of a biscuit. A dumpling/scun
You can try browning some ground beef before you make the gravy. Drain the cooked beef. Then add it to the gravy.
Or dried beef drained and cut into small pieces added to the gravy. Just remember when making the gravy to cook it about 10 minutes after adding the flour to cook out the flour’s taste. I will then add a tablespoon of butter (not margarine) to the gravy after it Is cooked. It will cream it and add a nice flavor to it. 😊
I have been cooking for 55 years since I joined the United States Marine Corps as a cook. We served this dish every morning where ever Marines were stationed all over the world. I hope that you like it. 😊
You guys would love chocolate gravy and biscuits
Those were essentially what we call drop biscuits. You scoop some dough up with a spoon an drop it on a pan. a lot less work than the perfect shaped ones. Yes, pepper it the key to the flavor of gravy. You have to really try to have to much pepper.
Everyone has their own way. I've eaten this dish thousands of times over 40 years, from the Denny's near Mt. Fuji to La to Toronto to Phoenix to Tennesee to Miami to Chicago...lol here's my recipe
Cast iron pan.
cut up tiny: 12 links sausage, fry in the pan.
when it's almost done, add 3 tablespoons unsalted butter, 4 tablespoons flour, salt and pepper, garlic powder, onion powder.
low heat, mix until the flour is mostly absorbed.
now here's the trick: the longer you cook a Roux (flour + butter), the better it will taste. It needs time to become less flour-y tasting.
after like 5 minutes on low, add 3 cups milk..
mix, scrape the bottom, bring to a simmer
mix, scrape all that yummyness off the bottom.
nice and slow.
it will thicken.
it'll bubble slowly
you're done.
whatever biscuits you like
What mum made were "drop biscuits" which are totally legit. Quick tip for handling sticky dough with your hands is to wet your hands, leave them drippy wet so you can handle the dough.. Drop the biscuit onto the baking sheet, rinse (your hands) and repeat. Good job. (edited to correct my grammar.)
Just FYI, spoons usually work well for dropping drop biscuits onto the baking sheet. At least it keeps your hands clean. 😉
My favorite with biscuits and sausage gravy is to slice the biscuit in half and put a couple of eggs sunny side up on them and then pour the gravy on top of it. Very filling and a great, simple, and quick hot breakfast that you can make without it being processed food which is way too high in salt.
if you dont do sausage, try fresh ground black pepper.... pepper gravy is what we had growing up when too poor for sausage.... its good too..