My husband grew up in a family of fifteen children. His father lived till he was 96 I believe and his mother till she was 86. The children grew up healthy and strong. They all lived on rice, beans, and flour tortillas primarily. Love 💕 is the healthiest ingredient anyone can put in their food and their home.
I’m surprised you don’t have a larger following You’re full of so much helpful information You’re so determined to help others May god bless you and your family
Thank you. I just came back in January. I stop making videos. So people are founding me now. Little by little I'm growing. Thank you so much for watching the video. I appreciate it.
You didn't need to make the milk gravy in a different pan. Just throw some flour in with the sausage pan (leave all the fat and meat in the pan) and cook the flour for a little while and add milk and stir until thickened. No butter needed. I've never used butter. Search for cream biscuits (just heavy cream and self rising flour) for an easy recipe. 😻 Yes you did it right. Some people like thinner gravy and others thick. If you want it thinner just a little more milk.
I approve this comment! (not that you need my approval, because you don't) This is exactly what I was thinking. You described the method perfectly. (sometimes I add freshly grated nutmeg - don't judge me!☺)
Im currently living off of chicken @ 2.39lb corn tortillas I bought earlier for $4.99, canned jalapenos $1.67, Cabbage $.89 lb . I just subscribe. I make tacos add cabbage and then once cooked with meat add cold cabbage and my jalapeno and salt, delicious. I figure if I eat 2 tacos a meal I should have enough to last me most of the month. so I bought 2 packs of chicken @$8 each.. so far I have used 2 pieces of chicken each pack has 5 pieces. and each piece makes about 6 tacos, when you add some olive oil garlic salt and cabbage. Im on a super budget but also need to trim up. I plan to use everything up.. before I buy anything else.. and this tastes really good so when I can again I will keep this up, I also have cactus growing in yard I can use to cook with, and verdolaga grows out here sometimes. Great video by the way.
I have been enjoying your channel. It shows that you don't have to spend $$$ to have good food. As grocery costs worsen, our family is making an effort to only buy what we know we will eat, and zero waste of food. Rather than throwing out the potato skins, they can be baked or my parents give them to their chickens. We have really worked on it but there is more to learn and you are helping. I also love that you do not require spotless pots and pans, they are clean and useable and that is the most important. I hope your channel continues to grow, as you deserve it.
That was a great story about your Husband's family and the tortillas. I am Italian. I grew up 2 blocks down the road from my Dad's parents (my Grandparents) who had their certificate from Ellis Island on the wall. We have visited Rome etc. My Grandmother helped teach me to cook, although my Mom also taught my sister and I to cook as well. They also had large families but for Italians it's the bread. I love how you guys made tortillas everyday and our families made bread when they were growing up. I would think making all of those tortillas would be harder than baking bread daily...My Grandma considered it such a privilege to buy bread, also I think she thought of it as a sign of affluence since she grew up in the Great Depression. So while she cooked a lot of authentic Italian dishes (different than what Americans think of many of them) she didn't do bread as often. She just passed away at the end of January at 96 and completely mentally aware. We had a long sad goodbye 3 days before she passed where we looked at all of the pictures from my childhood with her and Grandpa together and cried. She told me she wouldn't see me again but to remember she loved me.. She always had the best Italian bread when she did make it. Now I bake bread and cook everything I can. I'm so interested in trying out tortillas. My husband got me a tortilla press for Christmas. Now I know to use the right pan!
It’s so nice to hear similar childhood stories to mine, as I live in south Texas and coming by another Sicilian or Italian that had a traditional upbringing is rare. My grandmother was the strongest woman I knew, and she passed at 100 years old in the house her and my grandfather (who passed 40 years before her) built in the 40s. She lived frugally, and would freeze small servings of everything she made to save money. Snacks at grandmother’s usually consisted of shelled pecans from her tree that we would sit under during the summer and we spent most of our time in her yard tending to her roses and begonias. Now that I’m getting older I appreciate the simplicity of her life so much and I hope I can be half the woman and mother she was.
I grew up in the south eating biscuits and gravy but married a Hispanic man and I’ve learned a lot of both cooking styles and think you did a beautiful job blending the two. You doubted yourself the whole time but really nailed it! ❤
For breakfast gravy I always cook hot ground breakfast sausage, drain then add my flour to the sausage, stir, add my milk (can play with flour/milk ratio to get right consistency) and add black pepper to taste. It’s so delicious and easy and great over biscuits (canned, frozen or homemade) 😊 your chorizo gravy looks so so good! If you think it was too thick at the end just add a bit more milk:) (same if you have leftover gravy, you’ll have to add more milk when reheating)
Thanks for this video! Am enjoying your recipies. At 73 years old I learned to make biscuits from watching Appalacha's Homestead on You tube. She does several videos but the easiest is where she teaches her teen aged son to make them. You can do it!
If you are making true "southern " gravy then you don't use butter. Milk or water gravy starts with seasoned(already used) grease. Many save their bacon dripping to make gravy. You can also use lard or something like canned crisco. If you are making sausage gravy, then use the fat from that. Add your flour to your grease. Water gravy isn't as good as milk gravy but it will be fine on your biscuits.
Gaby, I compliment you on your channel. You are a cook/mom/wife I can relate to. Thank you for taking the time to teach us and to inspire us to do better😊❤
Biscuits are soooo simple. Sift together: 2 Cups all purpose flour 1 T baking powder 1 t salt Optional 1 T sugar Add: 1/3 Cup fat (butter, margarine, lard, shortening, etc.) work it together with your fingers 1 Cup milk or water Can drop the dough onto greased baking sheet to make crumbly biscuits. OR roll it out on floured surface, fold it over and roll out again, fold it a third time and slightly roll out rather thick about 3/4th inch to make layers and have tall biscuits. Grease pan. Bake about 400 degrees for 12 minutes until slightly golden. Can brush with melted butter when fully baked. Cost is very budget friendly but will vary depending on which fat and liquid is used.
I use this same recipe....easy! If you tweak it a bit, you get scones :) 2 c flour 1/2 tsp salt 1/2 c sugar (plus 2 Tblsp for dusting the top...optl) 2 1/2 tsp baking powder 1 stick butter1/2c heavy cream or buttermilk (plus 2 Tblsp for brushing the top...optl) 1 egg 1tsp vanilla 1c to 1 1/2 c fruit or chocolate chips add the dry ingredients to a large bowl and give a quick mix. in a smaller bowl whisk the wet ingredients just to combine. add the wet ingredients to dry ingredients. its important to not over work the dough. basically just mix enough to combine everything well. i find using my hands works best. turn out to a parchment lined or non stick pan. form into a 8in circle or square roughly an inch thick. brush the top with the cream and dust with the sugar. cut into 8 wedges for the circle or 9 for the square. move them so there is about an inch between them. bake 400' 18-26 depending on if you like softer or crunchier. there are soooo many variants for scones. you can make them sweet BUT you can also make them savory.
I've never seen chorizo in sausage gravy only the breakfast sausage. Saute some diced onion. Equal parts flour and whatever fat. Usually, I break up leftover breakfast or bulk sausage into the gravy so it's not very much. Add garlic powder, salt and lots of black pepper. The liquid can be any milk product or even the liquid from canned vegetables like corn, carrots or green beans. The vegetable liquid will give it a little different flavor but it is still good and budget friendly. Never pour vegetable liquid down the drain!
I love your accent so much! Making biscuits is easier than you think - and you can use them in so many different ways. Also Bannock bread is like a fried biscuit - SO GOOD! ❤
Everybody has an accent depending on who speaks from any country lols... I was told an Australian likes Canadian accents, he said I had one roflz! How awesome right?😊 Even Eastern Canada has an accent compared to West Coast lols! My sisters is now like New Brunswick hee! Funny! 😅🇨🇦🙋🏻♀️
I really love your channel. I live in New Mexico so alot of this is normal food but i was never really shown how to make it properly. Plus stretching things like a bag of broccoli was the very best video ever! We are eating alot more plant based (vegetables). So thinking outside of the box is so fun! Thank you 🎉🎉🎉
Good job! My hubby likes sausage biscuits and gravy. I only use a little bit sausage, maybe 1/4 c. I make 2 C gravy, which is equal parts (1/4 cup flour and 1/4 cup fat) Then add 2 cups milk, any kind. Do like you and cook the meat then , remove and melt fat, add flour add salt and pepper, cook for a bit to remove flour taste, then add milk and stir till it thickens. Add sausage back in and stir. Now, here's how to "kick it up a notch". Cook an egg, sunny side up, put on top of biscuit and gravy. Ohhhhh, yeah! The extra biscuits are good with a bit of honey, peach preserves or any other jam. Yummm!
The easiest biscuits use self-rising flour and heavy cream. Like you just add enough cream to make the dough so you can pat it out and cut the biscuits using a glass dipped in flour. Just don't twist the glass when you cut them; I know that's important for them rising properly. And you don't pat them out thin; you want half an inch of dough. These are so, so light and good. If you don't have self-rising flour, add baking powder and salt to plain all-purpose flour, about a tsp of each to 2 cups of flour.
With staying on a budget look at bisquick for biscuits. A small box will cost around what a can of grands biscuits are in my area. Also a box will last you much longer and you can make as much or as little as you like. Homemade biscuits can be very easy to super complex depending on the recipe. For single people canned or bisquick is the way to go. For larger families or families with big eaters from scratch is the better deal.
I just stumbled upon your channel today and I have been binge watching! Love your recipes - you've got a new subscriber in me. I am a chorizo fanatic - I have to make your chorizo gravy and biscuits. Like you suggested, I'm going to pop a fried egg on top! Thanks for all you do!!!
What a joy it is when I turn my computer on and see your smiling face and your excited to share us a new video to save us money. I have children your age so by that you know my age. I've been cooking now for 60 years. Watching your videos I'm learning new and delicious meals and saving money also. Again thanks for taking time out of your busy life to show us how to cook more frugal! ❤
2 Ingredient Magic Dough (and 12 recipes using it!), from big man's world we use it for a variety of things also there's a 3 ingredient muffin tin dinner roll that we love to use for our biscuits and gravy 1 cup self rising flour (to make your own For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt), 1/2 cup milk (any kind) and 2 Tablespoons (1/8 cup ) mayonnaise mix well ( can also use sour cream instead of mayonnaise but it has to be full fat to work properly) and spoon equally into greased 6 muffin tin bake preheat 375 12-15 minutes can sprinkle with poppyseeds or season of choice or add some shredded cheese into mix for cheesy variety. I'm partial to these spread with butter and jam or drizzled with honey on them
I have the same set of knives. We never put knives in dishwasher it will make them unsharp. We also sharpen them with the knives sharpener ever 10th use.
I LOVE biscuits and gravy. I make it with sausage, bacon, or both. Some onion is good too. Instead of flour to thicken I like to use bisquick (or pancake mix). I think it tastes better. 😁 You did a great job making it first time. Also, evaporated milk gives it richness if you don’t have fresh milk.
To make your gravy darker, you have to cook the flour in the pan with nothing, until it is light brown, then add the butter, milk, etc. this is a french style tylpoe sauce bechamel. It tastes very delicious. I always use it when I make a roast.
You are the most entertaining, FRUGAL gourmet chef on a budget! I think in most American restaurants they smother the biscuit with more gravy. I was not raised with bicuits & gravy, but it was my Uncle Francis's favorite. You added just the right amount of chorizo, but I may have started out with more butter and made the rue thinner, but you stirred it up so professionally it came out creamy thick with the perfect consistency. You are doing great with the American version of everything. Could you share your recipe for beans??
🎉I’m a Latina married to a southern man. He prefers Jimmy Dean sausage. But there is no wrong or right way to make this as long as you like it. Once the sausage is browned, I add the flour in the same pan. Slightly cook the flour then slowly add the milk in as you whisk at the same time. I love your videos.
My mom taught me for gravy and white sauce it's a ratio of 1 Tablespoon flour/1 Tablespoon butter/1 cup liquid. In this case, I would brown the sausage, then add 2 TB of flour, cook for 30 seconds then add 2 cups of milk. Use the sausage gravy instead of butter.
if you wash your potatoes before peeling then the peels can be slightly oiled and seasoned with spices and baked in the oven to make crisps, thereby not wasting anything
For biscuits......its not the most frugal but they are really yummy. 1 c self rising flour 3/4 c heavy cream 1 T sugar Mix together and cut the biscuits. Bake on 450' for about 10 minutes. They are really soft right out of the oven.
As long as you have fat rendering from the meat, you can make a roux for gravy out of it! I have used oil if I'm short on rendered fat. 😁 No butter needed. I use fat skimmed off pan drippings all the time for my gravies. Even when I roast meats like beef and poultry, the pan drippings make their way to being gravy. I big chunk my potatoes when I boil them as I think they retain more flavor. Smaller dice does cook faster, but the added surface area exposed to the water tends to water down the flavor. Small dice us great for frying, though!
Just use your sausage grease. Gotta have pepper. No matter the grease/oil… flavor differs the longer you cook off the flour for the gravy. I like light gravy and my husband likes really dark gravy.
When I make sausage or ground beef gravy, I brown meat don’t drain fat if you need more you can add oil. Add all of your milk at once which till thick. Season with salt and pepper. I like mine a little thin goes on biscuits easier.
Use a little less milk and you can add water enough to make it thin enough to run off the spoon ! You did a really great job !! Enjoy ! Also when the gravy sits for a while you will need to add water to make it pour- able again ! Hope this helps you! I am enjoying your channel!
me when i cook sausage gravy , cook sausage first and drain the extra greece from the pan you only need a little of the greece from the sausage then you add a little flour all purpase flour makes better gravy , and then you cote your sausage with it by stiring that flour in overthe sausage and when every piece if sausage is coated with the flour put in your milk put lots of it ,make sure it is way over the sausage then you stir it and stir it and stir it until it is thick to your liking but don't cookit under high heat though ,and your done it is so easy and so yummy, hope that helps .
Great channel, and a wonderful resource for those who are of limited funds. A roux can be made with any fat, so for those that can't afford the butter, or want to keep the calorie count down, the flour can be added directly to the meat mixture with the fat and toast everything for about 2-3 min until one smells a hint of pie crust, or until you see the flour begin to brown. This is common in french cuisine. Turn off the heat and with the pan hot, add cold milk to eliminate lumps, and to prevent scalding of the milk. Add a crack of pepper and let it take the pepper in for at least 3 minutes to infuse. Salt to taste right before serving.
If you can make homemade tortilla's you don't need to make biscuits, you have a gift. Just kidding (LOL) Try some of the RUclips videos there are some excellent homemade biscuit videos with just heavy cream and self-rising😍 flour. Thank you for sharing your frugal videos. I love them🤩
Try bisquick. It’s in the baking isle in my Walmart but I have seen it with the breakfast stuff before. You can make biscuits, pancakes, waffles, Tortillas, and a variety of other recipes by just adding water or milk
When you make your gravy, add the milk a little bit at a time, whisk til it's smooth, then add a little more. If you add it fast you get lumps in your gravy.
This is an amazing channel! Thank you for your ideas! I'm not sure if you like these, but we always wash our potatoes before peeling them, them put the skins in a bowl of water for an hour or so to pull off any excess dirt. Then, drain well and fry in a bit of oil with salt. Homemade potato chips/ skins! It was a special treat for us as children 😊
Gravy is looking great! You can never have too much ch gravy! When I was growing up, my grandmother made “weenies and gravy”. Cut up hotdogs into bite sized pieces and brown them. To make the gravy, it’s a one to one ratio…. Fat to self rising flour. If you like a dark gravy, brown the flour first, then add the fat to make the roux. Then use water or milk, salt and pepper. Serve over toast. Yum! Or you can use chopped beef and make something called “S.O.S.”
Oh my, it all looks delicious! Love homemade flour tortillas filled with beans and cheese or whatever is in the fridge. Microwave the potato and let it cool enough to peel it with just your fingers. This way, you only take the skin off to save cutting off any of the white part. OR when the potato is cooked (whichever way like microwave or baked) scoop out most of the white part leaving a little white part in the skin so you have a "boat" to fill with whatever leftovers to make another meal so all of the potato is eaten. Cut around the root and top of the onion to give about a tablespoon more onion. Then freeze the top and root to be used as some stock in soup, etc. The paper dry (totally dry) skin, but not the hard top or hard root, can be run through a blended and used as a rough cut onion seasoning. Freeze the uncooked jalapeno stem. Save up several stems to use as "free" homemade yogurt starter. Six stems (jalapeno, bell pepper) per quart of homemade yogurt. When you thaw the stems to make yogurt, that's the time to take off every little bit of pepper off the stem with your fingers and there should be enough to flavor a meal.
Gaby you should get a vegetable chopper to help cut down the time you're using your knives....just an idea. Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper is what I have at home.
When making a milk gravy leave in the meat sausage add a little oil, the greas from the meat should be enough oil. Do not add butter, it's not necessary. But let your rue 2 to 3 tablespoons of flour brown to get the rawness out of the flour. Then it will have a meaty taste Yours looks delicious 😮 . Just needs to be a little more brown for more flavor . Thank you for sharing this , I had never thought of putting chrorizo.
You are the cutest .Love 💗 your style and excitement. As far as Gravy goes I like to mix my flour into the milk when the milk is cold. That way I will be assured of lumpless gravy. The only thing is when the heat hits the milk and flour you have to stir to avoid it siezing up. Hence a beautiful lump less gravy. And I think you did a super job of putting that gravy on those Biscuits.
So I grew up on my grandmothers farm in Arkansas, fried baloney, taters and pinto beans were a tasty meal. I think every culture has a poor man meal and its almost always the tastiest. My husband is from Malta and they eat pastitisies, its prepared with a puff pastry, riccotta cheese or peas so good and cheap!!!
The biscuits and gravy looks delicious! My husbands favorite biscuits are the “drop biscuits” from the recipe on the bisquick box. They’re easy to make because you just drop spoonfuls of dough without having to roll it out. There are a bunch of recipes for drop biscuits from scratch online too.
First and foremost, I really enjoy you and your energy! You're giving me life with your twist on them biscuits and gravy. And given that I am hispanic and caucasian seems like the best of both worlds to me. Lol.. Thanks again. 🫶🏼
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My husband grew up in a family of fifteen children. His father lived till he was 96 I believe and his mother till she was 86.
The children grew up healthy and strong.
They all lived on rice, beans, and flour tortillas primarily. Love 💕 is the healthiest ingredient anyone can put in their food and their home.
Agree! Yes love. Thanks for sharing
I’m surprised you don’t have a larger following
You’re full of so much helpful information
You’re so determined to help others
May god bless you and your family
Thank you. I just came back in January. I stop making videos. So people are founding me now. Little by little I'm growing. Thank you so much for watching the video. I appreciate it.
You didn't need to make the milk gravy in a different pan. Just throw some flour in with the sausage pan (leave all the fat and meat in the pan) and cook the flour for a little while and add milk and stir until thickened. No butter needed. I've never used butter. Search for cream biscuits (just heavy cream and self rising flour) for an easy recipe. 😻 Yes you did it right. Some people like thinner gravy and others thick. If you want it thinner just a little more milk.
This is how my mom and now I always make our gravy. :)
Same!
Yep I use current skillet! Just drain all oil off except 1-2 T.😊
I approve this comment! (not that you need my approval, because you don't) This is exactly what I was thinking. You described the method perfectly. (sometimes I add freshly grated nutmeg - don't judge me!☺)
Looks fantastic love every video I have seen of yours thank you for making them the meat I can't understand what it is
Im currently living off of chicken @ 2.39lb corn tortillas I bought earlier for $4.99, canned jalapenos $1.67, Cabbage $.89 lb . I just subscribe. I make tacos add cabbage and then once cooked with meat add cold cabbage and my jalapeno and salt, delicious. I figure if I eat 2 tacos a meal I should have enough to last me most of the month. so I bought 2 packs of chicken @$8 each.. so far I have used 2 pieces of chicken each pack has 5 pieces. and each piece makes about 6 tacos, when you add some olive oil garlic salt and cabbage. Im on a super budget but also need to trim up. I plan to use everything up.. before I buy anything else.. and this tastes really good so when I can again I will keep this up, I also have cactus growing in yard I can use to cook with, and verdolaga grows out here sometimes. Great video by the way.
We eat cactus too. I love cactus in dishes too.
Your cabbage tacos sound delicious. Would love to know more.
I have been enjoying your channel. It shows that you don't have to spend $$$ to have good food. As grocery costs worsen, our family is making an effort to only buy what we know we will eat, and zero waste of food. Rather than throwing out the potato skins, they can be baked or my parents give them to their chickens. We have really worked on it but there is more to learn and you are helping. I also love that you do not require spotless pots and pans, they are clean and useable and that is the most important. I hope your channel continues to grow, as you deserve it.
I just stumbled across your channel. I love it! This type of video is especially timely, now that food is so expensive.
That was a great story about your Husband's family and the tortillas. I am Italian. I grew up 2 blocks down the road from my Dad's parents (my Grandparents) who had their certificate from Ellis Island on the wall. We have visited Rome etc. My Grandmother helped teach me to cook, although my Mom also taught my sister and I to cook as well. They also had large families but for Italians it's the bread. I love how you guys made tortillas everyday and our families made bread when they were growing up. I would think making all of those tortillas would be harder than baking bread daily...My Grandma considered it such a privilege to buy bread, also I think she thought of it as a sign of affluence since she grew up in the Great Depression. So while she cooked a lot of authentic Italian dishes (different than what Americans think of many of them) she didn't do bread as often. She just passed away at the end of January at 96 and completely mentally aware. We had a long sad goodbye 3 days before she passed where we looked at all of the pictures from my childhood with her and Grandpa together and cried. She told me she wouldn't see me again but to remember she loved me.. She always had the best Italian bread when she did make it. Now I bake bread and cook everything I can. I'm so interested in trying out tortillas. My husband got me a tortilla press for Christmas. Now I know to use the right pan!
It’s so nice to hear similar childhood stories to mine, as I live in south Texas and coming by another Sicilian or Italian that had a traditional upbringing is rare. My grandmother was the strongest woman I knew, and she passed at 100 years old in the house her and my grandfather (who passed 40 years before her) built in the 40s. She lived frugally, and would freeze small servings of everything she made to save money. Snacks at grandmother’s usually consisted of shelled pecans from her tree that we would sit under during the summer and we spent most of our time in her yard tending to her roses and begonias. Now that I’m getting older I appreciate the simplicity of her life so much and I hope I can be half the woman and mother she was.
I grew up in the south eating biscuits and gravy but married a Hispanic man and I’ve learned a lot of both cooking styles and think you did a beautiful job blending the two. You doubted yourself the whole time but really nailed it! ❤
For breakfast gravy I always cook hot ground breakfast sausage, drain then add my flour to the sausage, stir, add my milk (can play with flour/milk ratio to get right consistency) and add black pepper to taste. It’s so delicious and easy and great over biscuits (canned, frozen or homemade) 😊 your chorizo gravy looks so so good! If you think it was too thick at the end just add a bit more milk:) (same if you have leftover gravy, you’ll have to add more milk when reheating)
Thanks!
So grateful I came across your channel. It has inspired me to be better at budgeting for food. 😊
That is awesome! Thanks for watching
Thanks for this video! Am enjoying your recipies. At 73 years old I learned to make biscuits from watching Appalacha's Homestead on You tube. She does several videos but the easiest is where she teaches her teen aged son to make them. You can do it!
Awesome
I will go and watch her video. Thank you.
If you are making true "southern " gravy then you don't use butter. Milk or water gravy starts with seasoned(already used) grease. Many save their bacon dripping to make gravy. You can also use lard or something like canned crisco. If you are making sausage gravy, then use the fat from that. Add your flour to your grease. Water gravy isn't as good as milk gravy but it will be fine on your biscuits.
Biscuits and gravy are good. The gravy is also good on scrambled eggs
Yea. So good. We love it now!
Gaby, I compliment you on your channel. You are a cook/mom/wife I can relate to. Thank you for taking the time to teach us and to inspire us to do better😊❤
Keep going!!! You are on to something! 🙂
Biscuits are soooo simple.
Sift together:
2 Cups all purpose flour
1 T baking powder
1 t salt
Optional 1 T sugar
Add:
1/3 Cup fat (butter, margarine, lard, shortening, etc.) work it together with your fingers
1 Cup milk or water
Can drop the dough onto greased baking sheet to make crumbly biscuits.
OR roll it out on floured surface, fold it over and roll out again, fold it a third time and slightly roll out rather thick about 3/4th inch to make layers and have tall biscuits.
Grease pan. Bake about 400 degrees for 12 minutes until slightly golden. Can brush with melted butter when fully baked.
Cost is very budget friendly but will vary depending on which fat and liquid is used.
I use this same recipe....easy!
If you tweak it a bit, you get scones :)
2 c flour
1/2 tsp salt
1/2 c sugar (plus 2 Tblsp for dusting the top...optl)
2 1/2 tsp baking powder
1 stick butter1/2c heavy cream or buttermilk (plus 2 Tblsp for brushing the top...optl)
1 egg
1tsp vanilla
1c to 1 1/2 c fruit or chocolate chips
add the dry ingredients to a large bowl and give a quick mix. in a smaller bowl whisk the wet ingredients just to combine. add the wet ingredients to dry ingredients. its important to not over work the dough. basically just mix enough to combine everything well. i find using my hands works best. turn out to a parchment lined or non stick pan. form into a 8in circle or square roughly an inch thick. brush the top with the cream and dust with the sugar. cut into 8 wedges for the circle or 9 for the square. move them so there is about an inch between them. bake 400' 18-26 depending on if you like softer or crunchier. there are soooo many variants for scones. you can make them sweet BUT you can also make them savory.
sorry i messed up..
****EDIT***you need to cut the butter into the flour, before you add the wet ingredients.
Also very important to know....
. Do not kneed it, you'll get hockey pucks!
What if you omit sugar due to allergies or dietary exclusion? Cannot use sugar. Can I use sweetener, no sorbitol type? Tnx.💙💋🇨🇦🙋🏻♀️Dawn, Nanaimo.
Those beans look so good & you're adorable. Subscribed. ❤
Hey ,just found u ,and boy I'm glad I did
Carnt wait start cooking
You did great on the gravy and actually improved it by adding the chorizo imho!
You're adorable. And you did it just fine. Everyone has their own way. So right on! We'll done😍👏🏻👏🏻👏🏻
I've never seen chorizo in sausage gravy only the breakfast sausage.
Saute some diced onion. Equal parts flour and whatever fat. Usually, I break up leftover breakfast or bulk sausage into the gravy so it's not very much. Add garlic powder, salt and lots of black pepper. The liquid can be any milk product or even the liquid from canned vegetables like corn, carrots or green beans. The vegetable liquid will give it a little different flavor but it is still good and budget friendly. Never pour vegetable liquid down the drain!
I saute diced onions and garlic w/sausage for my gravy. No one else I've ever seen, besides you, adds onions and garlic to sausage gravy!
@@doloresdoers504 LOL!
perfect gravy for the 1st time..
I just found your channel and have been binge watching! Love your content and how real you are. This is how I cook ❤️
I love your accent so much! Making biscuits is easier than you think - and you can use them in so many different ways. Also Bannock bread is like a fried biscuit - SO GOOD! ❤
Everybody has an accent depending on who speaks from any country lols... I was told an Australian likes Canadian accents, he said I had one roflz! How awesome right?😊 Even Eastern Canada has an accent compared to West Coast lols! My sisters is now like New Brunswick hee! Funny! 😅🇨🇦🙋🏻♀️
I really love your channel. I live in New Mexico so alot of this is normal food but i was never really shown how to make it properly. Plus stretching things like a bag of broccoli was the very best video ever! We are eating alot more plant based (vegetables). So thinking outside of the box is so fun! Thank you 🎉🎉🎉
I'm excited every time a new video comes out. We all do have new things to learn 😊
Good job! My hubby likes sausage biscuits and gravy. I only use a little bit sausage, maybe 1/4 c. I make 2 C gravy, which is equal parts (1/4 cup flour and 1/4 cup fat) Then add 2 cups milk, any kind. Do like you and cook the meat then , remove and melt fat, add flour add salt and pepper, cook for a bit to remove flour taste, then add milk and stir till it thickens. Add sausage back in and stir. Now, here's how to "kick it up a notch". Cook an egg, sunny side up, put on top of biscuit and gravy. Ohhhhh, yeah! The extra biscuits are good with a bit of honey, peach preserves or any other jam. Yummm!
The easiest biscuits use self-rising flour and heavy cream. Like you just add enough cream to make the dough so you can pat it out and cut the biscuits using a glass dipped in flour. Just don't twist the glass when you cut them; I know that's important for them rising properly. And you don't pat them out thin; you want half an inch of dough. These are so, so light and good. If you don't have self-rising flour, add baking powder and salt to plain all-purpose flour, about a tsp of each to 2 cups of flour.
With staying on a budget look at bisquick for biscuits. A small box will cost around what a can of grands biscuits are in my area. Also a box will last you much longer and you can make as much or as little as you like. Homemade biscuits can be very easy to super complex depending on the recipe. For single people canned or bisquick is the way to go. For larger families or families with big eaters from scratch is the better deal.
Great tip! Thank you
We don't have that ethnic spice section in our Walmart in mid-Wisconsin!
That gravy on mashed potatoes would be so good! Love your videos!!!
I just stumbled upon your channel today and I have been binge watching! Love your recipes - you've got a new subscriber in me.
I am a chorizo fanatic - I have to make your chorizo gravy and biscuits. Like you suggested, I'm going to pop a fried egg on top!
Thanks for all you do!!!
Thanks for subbing! Make them and let me know what you think!
What a joy it is when I turn my computer on and see your smiling face and your excited to share us a new video to save us money. I have children your age so by that you know my age. I've been cooking now for 60 years. Watching your videos I'm learning new and delicious meals and saving money also. Again thanks for taking time out of your busy life to show us how to cook more frugal! ❤
Oo thank you so much!! You made my day. Thanks for watching.
You are fun to watch!
You did the gravy great. I make biscuits and gravy all the time
Oo yay! I'm glad i did. Next time I will add more milk so it can be a little runny
2 Ingredient Magic Dough (and 12 recipes using it!), from big man's world we use it for a variety of things also there's a 3 ingredient muffin tin dinner roll that we love to use for our biscuits and gravy 1 cup self rising flour (to make your own For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt), 1/2 cup milk (any kind) and 2 Tablespoons (1/8 cup ) mayonnaise mix well ( can also use sour cream instead of mayonnaise but it has to be full fat to work properly) and spoon equally into greased 6 muffin tin bake preheat 375 12-15 minutes can sprinkle with poppyseeds or season of choice or add some shredded cheese into mix for cheesy variety. I'm partial to these spread with butter and jam or drizzled with honey on them
Thank you do much for sharing this recipe I will give it a try! Thanks again.
you're very welcome i hope you enjoy always helpful to have variety of bread for emergencies
I have the same set of knives. We never put knives in dishwasher it will make them unsharp. We also sharpen them with the knives sharpener ever 10th use.
Ooo I didn't know that thank you so much.
You can make your gravy using water..
I LOVE biscuits and gravy. I make it with sausage, bacon, or both. Some onion is good too. Instead of flour to thicken I like to use bisquick (or pancake mix). I think it tastes better. 😁 You did a great job making it first time. Also, evaporated milk gives it richness if you don’t have fresh milk.
To make your gravy darker, you have to cook the flour in the pan with nothing, until it is light brown, then add the butter, milk, etc. this is a french style tylpoe sauce bechamel. It tastes very delicious. I always use it when I make a roast.
Very simple biscuits that you can not mess up mix equal parts self raising flour with cream bake till golden about 14 minutes at 400
You are the most entertaining, FRUGAL gourmet chef on a budget! I think in most American restaurants they smother the biscuit with more gravy. I was not raised with bicuits & gravy, but it was my Uncle Francis's favorite. You added just the right amount of chorizo, but I may have started out with more butter and made the rue thinner, but you stirred it up so professionally it came out creamy thick with the perfect consistency. You are doing great with the American version of everything. Could you share your recipe for beans??
🎉I’m a Latina married to a southern man. He prefers Jimmy Dean sausage. But there is no wrong or right way to make this as long as you like it. Once the sausage is browned, I add the flour in the same pan. Slightly cook the flour then slowly add the milk in as you whisk at the same time. I love your videos.
My mom taught me for gravy and white sauce it's a ratio of 1 Tablespoon flour/1 Tablespoon butter/1 cup liquid. In this case, I would brown the sausage, then add 2 TB of flour, cook for 30 seconds then add 2 cups of milk. Use the sausage gravy instead of butter.
Great. I wrote it down! It will be easy for next time. Thank you
You’re so cute and expressive.
if you wash your potatoes before peeling then the peels can be slightly oiled and seasoned with spices and baked in the oven to make crisps, thereby not wasting anything
Thanks for the tip.
I will never buy chorizo again, thanks to you! I absolutely love your channel! Thank you for being real with the meals on a budget.
Make chips w the peals and freeze the onion skins til u got a quart then dry out and make onion powder
Wow! Thanks for the tip. I will do that
Me encanta la idea de biscuits a la Mexicana. Voy a hacerlos con huevos estrellados, y una salsita verde picosita. Gracias, Gaby!
Yes, I love a runny-yolked egg w/sausage gravy!
For biscuits......its not the most frugal but they are really yummy.
1 c self rising flour
3/4 c heavy cream
1 T sugar
Mix together and cut the biscuits.
Bake on 450' for about 10 minutes.
They are really soft right out of the oven.
As long as you have fat rendering from the meat, you can make a roux for gravy out of it! I have used oil if I'm short on rendered fat. 😁 No butter needed. I use fat skimmed off pan drippings all the time for my gravies. Even when I roast meats like beef and poultry, the pan drippings make their way to being gravy.
I big chunk my potatoes when I boil them as I think they retain more flavor. Smaller dice does cook faster, but the added surface area exposed to the water tends to water down the flavor. Small dice us great for frying, though!
Just use your sausage grease. Gotta have pepper. No matter the grease/oil… flavor differs the longer you cook off the flour for the gravy. I like light gravy and my husband likes really dark gravy.
Thanks for the tip.
sausage gravy biscuits looked really good
You did a great job...this was my husband favorite meal...he wanted biscuits and gravy every WEEKEND
When I make sausage or ground beef gravy, I brown meat don’t drain fat if you need more you can add oil. Add all of your milk at once which till thick. Season with salt and pepper. I like mine a little thin goes on biscuits easier.
The grease of the meat is your base for biscuits & gravy. Gives it a lot of flavor!
Whaaaaaaa Whaaaaaaaaaaaaaaaaat! I can't wait to make those beans! They looked sooooooooo delicious.
Use a little less milk and you can add water enough to make it thin enough to run off the spoon ! You did a really great job !! Enjoy ! Also when the gravy sits for a while you will need to add water to make it pour- able again ! Hope this helps you! I am enjoying your channel!
Btw ur husband taught u well on making tortillas , the ones on camera came out good ...tyfs
The gravy looks great. im a thick, gravy girl myself .....
Your gravy is perfect, and we like to use a lot of it on our biscuits!!!!
me when i cook sausage gravy , cook sausage first and drain the extra greece from the pan you only need a little of the greece from the sausage then you add a little flour all purpase flour makes better gravy , and then you cote your sausage with it by stiring that flour in overthe sausage and when every piece if sausage is coated with the flour put in your milk put lots of it ,make sure it is way over the sausage then you stir it and stir it and stir it until it is thick to your liking but don't cookit under high heat though ,and your done it is so easy and so yummy, hope that helps .
Great channel, and a wonderful resource for those who are of limited funds. A roux can be made with any fat, so for those that can't afford the butter, or want to keep the calorie count down, the flour can be added directly to the meat mixture with the fat and toast everything for about 2-3 min until one smells a hint of pie crust, or until you see the flour begin to brown. This is common in french cuisine. Turn off the heat and with the pan hot, add cold milk to eliminate lumps, and to prevent scalding of the milk. Add a crack of pepper and let it take the pepper in for at least 3 minutes to infuse. Salt to taste right before serving.
Keep the drippings from your sausage mixture to add to your flour it gives more flavor 😊
I read the title and thought i saw that already. NO. It is more!!! Thsnk you Gabby.
In the south we fry our meat and put the flour in with the oils and sausage all in the same pan u don't lose any flavor
I have two chorizo rolls in freezer. Never cooked before. 99 cents so had to buy to try
Give them a try. So many things you can do with chorizo. It's so yummy
You are such a pleasure to watch. Very happy and funny 😅
If you can make homemade tortilla's you don't need to make biscuits, you have a gift. Just kidding (LOL) Try some of the RUclips videos there are some excellent homemade biscuit videos with just heavy cream and self-rising😍 flour. Thank you for sharing your frugal videos. I love them🤩
Great idea!! I will thanks for watching.
Look up the recipe for drop biscuits. Easy and very few ingredients 👍
Your cast iron pans prove you cook a lot. They are perfectly seasoned.
Try bisquick. It’s in the baking isle in my Walmart but I have seen it with the breakfast stuff before. You can make biscuits, pancakes, waffles, Tortillas, and a variety of other recipes by just adding water or milk
The consistency of your breakfast gravy is perfect!
awesome thanks.
This is the second video I've watched that you created. I really enjoy your energy and personality. Great job!
thank you so much.
When you make your gravy, add the milk a little bit at a time, whisk til it's smooth, then add a little more. If you add it fast you get lumps in your gravy.
This is an amazing channel! Thank you for your ideas!
I'm not sure if you like these, but we always wash our potatoes before peeling them, them put the skins in a bowl of water for an hour or so to pull off any excess dirt. Then, drain well and fry in a bit of oil with salt. Homemade potato chips/ skins!
It was a special treat for us as children 😊
looks good. now I have to try it. i use frozen biscuits because I have no waste with them.
I adore your channel Gaby....you remind me of a sweet friend from mu college days (1970s)
Oh thank you!
I love chorizo and eggs! The chorizo and sausage gravy is great idea!!!🎉
Glad you like it.! Thanks for watching
add a little more milk or water to mix,, it should be a little runny, not soupy, but not as thick.
Gravy is looking great! You can never have too much ch gravy! When I was growing up, my grandmother made “weenies and gravy”. Cut up hotdogs into bite sized pieces and brown them. To make the gravy, it’s a one to one ratio…. Fat to self rising flour. If you like a dark gravy, brown the flour first, then add the fat to make the roux. Then use water or milk, salt and pepper. Serve over toast. Yum! Or you can use chopped beef and make something called “S.O.S.”
Oh my, it all looks delicious! Love homemade flour tortillas filled with beans and cheese or whatever is in the fridge.
Microwave the potato and let it cool enough to peel it with just your fingers. This way, you only take the skin off to save cutting off any of the white part. OR when the potato is cooked (whichever way like microwave or baked) scoop out most of the white part leaving a little white part in the skin so you have a "boat" to fill with whatever leftovers to make another meal so all of the potato is eaten.
Cut around the root and top of the onion to give about a tablespoon more onion. Then freeze the top and root to be used as some stock in soup, etc. The paper dry (totally dry) skin, but not the hard top or hard root, can be run through a blended and used as a rough cut onion seasoning.
Freeze the uncooked jalapeno stem. Save up several stems to use as "free" homemade yogurt starter. Six stems (jalapeno, bell pepper) per quart of homemade yogurt. When you thaw the stems to make yogurt, that's the time to take off every little bit of pepper off the stem with your fingers and there should be enough to flavor a meal.
Gaby you should get a vegetable chopper to help cut down the time you're using your knives....just an idea. Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper is what I have at home.
what a positive channel and so down to earth! love your theme! keep up the great work!
Thank you so much!!
When making a milk gravy leave in the meat sausage add a little oil, the greas from the meat should be enough oil. Do not add butter, it's not necessary. But let your rue 2 to 3 tablespoons of flour brown to get the rawness out of the flour. Then it will have a meaty taste
Yours looks delicious 😮 . Just needs to be a little more brown for more flavor . Thank you for sharing this , I had never thought of putting chrorizo.
Everyone does it different. Looks good !!😊
Thanks for watching.
Yeah, watch southern gravy recipe, but you did fine!
It looks fantastic lady...made me very hungry and now i want biscuits and gravy 🤤😋
I'm doing a budget challenge on my channel and may have to get creative with some gravy...😊
You are just the cutest. I just found you. You are cheerful & delightful
You are the cutest .Love 💗 your style and excitement. As far as Gravy goes I like to mix my flour into the milk when the milk is cold. That way I will be assured of lumpless gravy. The only thing is when the heat hits the milk and flour you have to stir to avoid it siezing up. Hence a beautiful lump less gravy. And I think you did a super job of putting that gravy on those Biscuits.
So I grew up on my grandmothers farm in Arkansas, fried baloney, taters and pinto beans were a tasty meal. I think every culture has a poor man meal and its almost always the tastiest. My husband is from Malta and they eat pastitisies, its prepared with a puff pastry, riccotta cheese or peas so good and cheap!!!
I like your personality and I’m enjoying your recipes. Thank you.
So simple and mouthwatering meals.
Yes, thank you. Thanks for watching.
Can you do more desserts....please ❤
Yes. I will start adding some sweets.
The biscuits and gravy looks delicious! My husbands favorite biscuits are the “drop biscuits” from the recipe on the bisquick box. They’re easy to make because you just drop spoonfuls of dough without having to roll it out. There are a bunch of recipes for drop biscuits from scratch online too.
I love watching you
Thanks for watching.
We don’t have biscuits and gravy in Australia either
Give them a try! They were pretty yummy.
Sausage and gravy is more of a southern meal than northern where I was born & raised . My southern born father made the best biscuits and gravy.
First and foremost, I really enjoy you and your energy! You're giving me life with your twist on them biscuits and gravy. And given that I am hispanic and caucasian seems like the best of both worlds to me. Lol..
Thanks again. 🫶🏼
Wow, that food looks really good!