European Reacts: Brits try Southern Biscuits and Gravy for the first time!
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- Опубликовано: 12 сен 2024
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✔️ European Reacts: Brits try Southern Biscuits and Gravy for the first time - Reaction For the First Time
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You can get sweet or unsweetened but in the south sweet is king!
I usually order half and half.
12:26 Don't lie to the boy
If you can find unsweet tea in the south, I'll pay for your meal.
In my experience if you ask for unsweet tea, they look at you confused and say we don't have that
Even though they know damn well that they add sugar to the tea when they make it, they just mean they don't have any made, so you can either have sweet tea or you're out of luck
Lived in the South most of my life and I hate sweet tea, might as well just drink from the sugar bowl. Unsweet all the time!
@@Nanasays0731I absolutely can't stand sweet tea it is way too sweet. Here in the Northeast we drink iced tea with a normal amount of sugar and fresh lemon❤
spouting nonsense is wild. everywhere..EVERYWHERE has unsweet tea. grew up in appalachia and we always kept unsweet tea in my house. @@Bozemanjustin
I'm currently working on making about 100 buttermilk biscuits and two gallons of gravy for a friend and her family. Her boyfriend just passed away last night from cancer, and she and I are both from the south. Biscuits and gravy are a requirement when grieving.
Condolences!❤
Deepest condolences for your friend and their family.
I am so sorry for the loss. You are a wonderful person to make all those B&G! Love and Sympathies to the family and friends.❤
Sorry to hear about your loss.
So sorry to hear of your friends loss. My family has been instructed after I pass, to commemorate life, Is to go to Bob Evans restaurant and have my favorite dish. Gravy and biscuits.
Biscuits and gravy is loved all over the US...and, its for any damn meal that you want to eat it for!!!😅😅😅😅
Can confirm!
Oregon here, biscuits and gravy is a comfort food in my home.
true, since I never eat breakfast
Yep 👍 in the Midwest too !
In the South, you can get Sweet or Unsweetened Tea. If you don't specify 'unsweetened' tea, you will get Sweet Tea. It's better to get it over ice, too. ❤
the buttermilk is mostly in the biscuits when they are baked. Like I said, these are fancy snazzy upper class biscuits and gravy. The best biscuits and gravy is made by a old granny on sunday morning.
or made by someone who learned to cook with Grandma
@@bcase5328 yep
Also, to clarify, buttermilk biscuits and other baked goods do not have the strong, sour buttermilk taste.
Sausage gravy is Bechamel made with the fat from breakfast sausage, which is usually sage and pepper flavored, and crumbled sausage in it. Southern biscuits are flaky, from being layered with butter or lard. They sorta look like British scones, but are quite different in flavor and texture.
Sweet tea is intended to be over large amounts of ice, which dilutes it.
All this. I'm surprised how often Americans forget or don;t realize that breakfast sausage has a good healthy whack of sage to it.
Yes - It definitely has to be American breakfast sausage (I don't think it is readily available in Europe). Biscuits and Gravy will taste very different if not using the sage heavy American breakfast sausage.
Yeah the buttery flavor and layered texture of a good biscuit is arguably more comparable to a denser/breadier croissant than a scone imo. At least this type, not like drop biscuits etc that are more dry and uniform crumb.
@firstnamelastname9526 Drop biscuits actually work well with gravy, because the extra moisture does them some good.
Because we just call it sausage. It’s the default for us. When you’re talking sausage other than American breakfast sausage is when you’re more likely to need a modifier. Plus Americans know it’s sausage meat not sausage links for sausage gravy. Lots of implicit cultural knowledge involved.
What they got is specifically a Sweet Tea, and would be called that on the menu. It is a cold tea, brewed then chilled. It has a tea flavor, but is quite different from what most people in Europe seem to be used to where tea is almost always served hot right after brewing. Often you can get it without sugar, no longer a Sweet Tea, and it is usually referred to as unsweetened. Cold teas are more common in the US than hot teas, so if you specifically want hot tea make sure to specify.
Basically anything you go out to get in a restaurant in America will be highly customizable. Even if you don't think something could be changed, don't be afraid to ask. Americans like getting things the way they want them and restaurants typically accommodate that for anything that isn't prepared prior to your ordering it.
There are several kinds of gravy for biscuits here in the south. One of them is originally based in Appalachian America, and we had always used bacon to make our gravy base. You cook the bacon until its crispy enough to fall apart, then you use some of the rendered grease to make your roux, adding salt and pepper. you can make the roux as light or as dark as you wish , my family likes it tan , to light brown. Then when it is made, to the roux you add whole cream milk, or what we call " whole" milk a little at a time , letting it boil until it becomes the thickness you like. You then serve this along with a couple of eggs, and some of the rendered bacon pieces. As long as the bacon is smoked, this will make a consistent gravy no matter where in the country you happen to be. Sausage is regional in flavor here in America . Bacon is usually not.
This is why we in Appalachia have the best gravy, bacon > sausage!
Both are amazing though!
I married a guy from Appalachia and he made me learn his mom’s recipe for biscuits and gravy. My version is the standard(South Carolina) sausage type. I’ve been converted completely!
@@TylerFromTraining Neese's for the win!
ALWAYS make my gravy with bacon grease unless im making sausage gravy, and even then i add a little bacon grease if the sausage didnt make enough. I also only like my eggs cooked in bacon grease, hate them cooked in butter or oil.
Some people may not understand what a roux is.. It is simply flour + a fat usually in equal parts. It is the base thickener for most French sauces and the most notable is a béchamel. Making the roux dark or light is a matter of cooking it over a low heat until the flour starts to brown in the fat, this creates a rich toasty flavor depending on how dark you cook it.
If sweet tea is not your bag, make it a Arnold Palmer (lemon aid & iced tea)
There's this thing about the US. We travel to other states for vacations and a lot of us change states for work. Because of that for generations (after WWII) travelers learned how to make foods and all sorts of crafts and moved on. So you won't find anything exclusively in one place. In many cases someone marries, changes states and then one of the people starts cooking professionally wherever they end up.
I absolutely agree. There is so much diversity in the different regions and terms of food and culture in this states. I’m from the west, but live in the Pacific Northwest. There’s a lot of differences. I like both, but recognize the differences.
Biscuits are my 2nd favorite food group. LoL
Native Alabamian here! Would be glad to have you!!
Would love him to try Big Bob Gibsons chicken with white sauce and ANY or ALL of their pies!
Biscuits and gravy are not just southern - we devour them in Ohio and the entire mid-west - it's now served out west as well! LOL
You can get ice tea with no sugar, sweetened tea or what I get is half and half....but we in the US have lots of ice!
Perhaps true, but we tend to do them better in the south
@@MrPenguinLifeobjectively true. west coast's hit or miss with biscuits and generally sucks at gravy
they originate from the south.
Having parents from the Midwest, and having lived all over the country, biscuits and gravy are far superior in the South. Heck, the biscuits alone are superior in the South.
We do them better...don't play them fighting words
The GOAT of cheeses. LOL You get a slow clap for that dad joke Andre.
Biscuits and gravy can be anywhere. My husband and I had this for breakfast today, lol, and we live in Eastern Oregon. All depends on your roots. I really like bacon gravy and save all my bacon grease to cook other things like greens, beans, fried cabbage, some soups. I have two jars of bacon grease in my fridge right now.😄
Culinary gold 🤤
you can make them anywhere, but they originate from the south.
@@zoftazkid5331Fur trappers and prospectors as far back as the 1700s carried their precious bit of sourdough starter all over the American west and the frozen north of the US. They used the sourdough starter to make dough, so they could cook some biscuits for their dinners. That's why those guys were given the nickname "sourdoughs". Biscuits have a long history throughout the mainland US and Alaska.
biscuits and gravy originated in south.@@greeneyedlady5580
I fry potatoes in bacon grease. Popcorn popped in bacon grease is fabulous!
In the South, you have to specifically order non-sweet tea. If you are eating family style, you will get pitchers labelled sweet and non-sweet.
Ice tea without sugar can be found in America, labeled either non-sweet tea or unsweet tea... As a diabetic I order unsweetened ice tea and add a package of either pink, blue, or yellow, but if I order hot tea I ask for the tea bag with hot water and then add a package of either pink or yellow, no blue for hot drinks...
The south has good biscuits, but it's a dish that has gone nationwide. You can get it at most breakfast places. Whether it's going to be any good is a whole other issue. There's one place here in Montana has good biscuits and gravy. It depends on who is making it as to what they like. I like mine with hot sausage gravy. The gravy is good on toast also rather like the military dish called SOS.
puget sound area (near seattle) good biscuits and gravy is practically a myth...
@@dead-claudia Yeah, I worked for the State Insurance Commissioner's office in the 1990s. I used to buy bags and bags of White Lily self rising flour when I went back east on visits. It makes great biscuits. I did find that taking regular all purpose flour and substituting 1/4 of the AP flour with cake flour works great too.
I don't understand that, because they're soooo easy to make. I make excellent biscuits and gravy, and I live near Olympia, WA.
First time living in the south I was skeptical about biscuits and gravy. The idea sounded weird and honestly it didn't look too appetizing. But it's really good. Easily became one of my favorite breakfasts.
The 'sauce' is called cream gravy. The base is flour, salt, and pepper. Add whole milk and you have cream gravy. This has a special kind of sausage that we call Breakfast Sausage', made with pork and seasonings that can range from mild to spicy. My favorite for biscuits and sausage gravy is the spicy sausage. Country fried steak is wonderful. It's made with a beef cutlet that is battered and fried. It's usually topped with cream gravy.
I will eat biscuits and gravy any time of the day or night. It's one of my top five favorite comfort foods.
Tea is served over ice and most places that offer Iced tea have either sweet or unsweet. The best sweet tea I've ever had is made in East Texas. It's strong and very sweet. I rarely have it, but it makes me think of home. The best biscuits and gravy are definitely made in the south and pretty much everyone I know will swear their mama or granny makes the best.
Okay, White Gravy is a very basic building block for many dishes. You take a hat fat, like the fat from cooked sausage,, or some melted hot butter add some small amount of white flour and incorporate it. Don't add so much that the flour is not incorporated. Get rid of any lumps of flour. Add slowly some milk or water, whisking the flour/fat mixture into the liquid.
You want it to be a little thin, keeping it on heat and letting the gravy reduce done to the desired thickness.
You need to add some Black Pepper to taste.
Now, with the butter version, it is just plain mostly. With the sausage, you use American Style Breadkfast Sausage. You can replace the sausage with beef or other ground meats for a dinner version.
The dish "Sh$t on the Shingles" is this hamburger gravy combo on top of white bread.
The Gravy that you see here is a little more brown thanks to them using the sausage fats as the base.
You can find a White Gravy powder that you just add to boiling water that is 90% of the flavor and quite good. You can then add some ground Sausage to that to try it locally.
If you can follow a recipe to made Scones, you can follow the recipe for Biscuits. They have mostly the same process and almost the same ingredients.
Sausage gravy is made with sausage, flour and milk. It is a white gravy.
Goat cheese is really good if you like cheese slightly on the strong side.
I’m from Alabama and I grew up with Southern cooking all my life and you have no idea on how much you’re missing out on.
My grandma was raised in the mountains of Georgia with 12 brothers and sisters. She was the BEST cook ever! She’d make fresh white and wheat bread loaves every week. She grew most of her vegetables. Her homemade coconut cake from her tree here in Florida, once she moved. Nothing like fresh coconut. The icing was like a glistening white glaze look. I wish I had her recipe. Her biscuits and gravy were to die for. She was such a sweet lady.
Unless you specify you want hot tea (if the restaurant serves it), it will come in a glass with ice (which these Brits did not do because they don't use ice in their drinks like Americans do). Most restaurants serving tea will have both sweet and unsweetened tea brewed in huge batches and served from urns set on the counter. The gravy part of biscuits and gravy is white gravy (made from flour and milk) with black pepper that sausage has been added to. The butter could be used in cooking the gravy, but the top of the biscuit has been brushed with melted butter.
The butter they're tasting was probably in the biscuit, because it's a very rich dough.
So if you know how to make any kind of gravy, it's fat + flour + liquid. And the different flavors come from what type of each thing, and whether or not you brown the flour.
Southern sausage gravy uses the fat from cooking spicy pork sausage, then flour that you cook a bit but don't brown. Then the liquid is milk. It has some things in common with a Bechamel sauce.
They are probably guessing that there's cheese involved because of the milk based sauce.
There is a ‘how to make sweet tea’ ritual. The sugar MUST be dissolved in the tea, which won’t happen unless you use boiling water and then chill the tea. Most places you can ask for unsweetened tea.
Red-eye gravy includes a lil bit of coffee and sometimes is made with COUNTRY ham in place of the sausage. Country ham is salted and cured, very salty, you should try it.
In the south, you might get strange looks if you ask for unsweetened tea. 🤣 Very common in the North though.
@LiveFreeOrDieDH - I always get unsweetened tea, whether its at a drive through or sit down restaurant. It doesn't surprise anyone.
You can get Biscuits and Gravy across America. You can go to any Denny's, IHOP or other national breakfast place and get it.
Another good dish with that Gravy on it is Chicken Fried Steak. It is a Steak breaded and Deep Fried, topped with that Gravy, a side of potatoes, usually Hash Browns or Cottage Fries, and either a Biscuit or Pancakes.
If you prefer home cooking, you need to find some Southern Hole in the Wall dive recommended by someone only through word of mouth.
I haven't been back South for 15 or so years, so I don't know if any of the places I could send you still exist after 2020.
I’m an American who lives in the Pacific Northwest, and I love biscuits and gravy.
You can order iced tea without sugar in the US. It is optional.
LOL in the south ordering unsweet tea will get you a look.
Outside of the south, you get iced tea with no sugar, or like a raspberry tea. In the south, you have to order sweet or unsweet tea. If you want a little sweet, order half and half. You can also get an "Arnold Palmer," which is half sweet tea and half lemonade.
3:05 Yes, you can ask for unsweet tea. But those guys made a classic European tourist mistake: they ordered their sweet tea without ice. It’s critical to understand that American sweet tea is served at room temperature and is _designed to be served over a glass completely full of ice to become iced tea._ Because of this, the tea is essentially a concentrate that is too strong to drink undiluted - the ice does that as it melts.
For me, biscuits and gravy are the ultimate comfort food. So delicious, warm and comforting. I could almost eat gravy on everything 😅
It is a lovely comfort food. I love gravy with so many different things.
Fun fact regarding how big and different the states are: when my mom and I moved up north from the south, my new step family had never even heard of sausage gravy. My mom would make it and it became a huge hit. My step siblings would always ask her to make "the breakfast gravy" lol, and they still call it that 20 years later! Sausage and bacon style gravy can be found up here these days, mainly in diners, but ngl it still isn't the same. The cornbread and cole slaw also kinda sucks up here.
Olive branch to the north, southerners still haven't quite nailed down the clam chowder thing lol. Plus I got exposed to a larger variety of foods up here
The batter they use for chicken fried steak is the same batter they use for the fried chicken, hence the name. You can order iced tea, unsweetened, or sweet tea. You have to try the sweet tea when you're in the South. It's addictive.
“Is it that good??”
Thought it was clickbait at first because obviously it’s a known fact that Biscuits and Gravy are King of the breakfast world (closely followed by Bacon)
😉👍
We eat it for supper sometimes..A good comfort food for any meal of the day!
In the US we call gravy, gravy as well. If you say Gravy we think brown gravy like most people. But, when you order biscuits and gravy, you'll get sausage gravy or Breakfast Gravy. Basically pan cook minced sausage, add flower and and heavy milk or cream with the meat let it simmer till thick. Throw it over some warm biscuits which are usually just butter and flour as well. No sugar
You need baking powder, otherwise they won't rise and will be like hockey pucks.
@@veggiesarefruits hard tack ha yes. That too. Forgot to mention. However, Makes for great for fry bread though without the powder. In some canola oil. Got yourself a treat.
There is unsweetened iced tea and then there is sweet iced tea.
I'll eat biscuits and gravy for any part of the day. Reminds me of my momma❤
Because of the warmer climate, we drink iced tea here in the U.S., especially here in The South. Some people like my mom prefer unsweetened iced tea, but to me, tea without sugar is disgusting, especially if it's cold.
@CJWJR - Listen to your mom. LOL.
Don't forget the chocolate gravy and biscuit.
Mmm chocolate gravy. I haven’t had any for years. Sooo good.
absolutely by southern brother
Chocolate gravy and biscuits will last you 'til lunchtime. For sure!
My husbands family were all from Tennessee and biscuits and gravy were the staple breakfast every Sunday. I learned from his aunt when I was 17 and kept the tradition for the past 43 years. I taught my children and my oldest grandchild is learning how to make it as well. They always say I make the best biscuits but my child that is intolerant of dairy has perfected the dairy free version.
To make sausage gravy, all you do is cook your spicy sausage (the more meat the darker the gravy), You can add butter if you want. When cooked add 1/4 cup flour into the meat and grease, cook a few mins so it’s not raw, add milk and stir constantly till thick. Salt and black pepper to taste!
Biscuits you can watch a video, it’s not crazy hard. ❤
Don't forget the black pepper!
@@RLKmedic0315 yes yes! True! I’m so American, I forget they might not think of that!
And sage! Always sage in sausage gravy.
Yes, it's GOT to be traditional farm sage sausage. Not like what you will see in most stores.
@@DUCKDUCKGOISMUCHBETTER I don’t think they can get that in the UK. That’s why I said spicy. Can you imagine sweet Italian sausage. 🤢 Yuck!
I think Biscuits & Gravy did originate in the South, but over the decades it has spread to just about every where in the country. I seem to remember being on vacation somewhere when i was a kid, may have been in the New England region in 1987, where I wanted Biscuits & Gravy at a restaurant and they acted likd they didn't know what that was. But then again, I may be confusing that with just a story my parents were telling of one of their experiences elsewhere. But regardless, the dish is served pretty much anywhere as it's very easy to make. Just like someone else said, all you do is start cooking up some ground sausage, add ¼ cup of flour, to soak up the grease, and then add milk and stir to the consistency (thickness) you want. Some people like their gravy thicker, other more runny. I tend to like it about in the middle. Thick enough to where it's not running off the plate, but not too thick where it's just a glob of goop on top of the biscuit. The consistency in this sample here is just about right. When you're cooking it yourself, just adding more milk will thin it up, or adding more flour will thicken it up.
Part of sausage gravy’s flavor comes from a heaping helping of ground black pepper. You wouldn’t think such a common ingredient would make such a big difference but it absolutely does!
I am Southern and I don't like the sweet tea as sweet as the restaurants normally make it, so I either dilute it with unsweetened tea if I am getting my drink myself at the drink station, or I order unsweetened tea and sweeten it to my own liking. Yes, the South is the place to go in the USA for food. The "cowboy" sandwich was specific to that particular restaurant - more than likely another restaurant wouldn't know what you were talking about, but biscuits and gravy is all over the South.
Im from Maine and we love biscuits and gravy up here as well. Being from a low income part of the state my parents used to eat this a lot but instead of a biscuit they only had sliced bread. They used to call it "SOS" or "Sh** on a shingle."
So with the Tea... first you fill the glass to the top with ice.. then you add some tea to your ice..
I live in California and had never heard of biscuits and gravy until I was in my 20's. A few years later, a local diner started serving it. I tried it in my 30's and love it. Just don't get it from McDonald's, or a chain restaurant, it's just not that good. Some day I hope to try it in the south. To your question: don't order sweet tea, just order tea. Love your reactions! Keep it up.
I grew up in Cali and had it all the time.
In the southern states, specify unsweet tea!!!
Maple Street Biscuit Co. is a chain rather than a local restaurant to Savannah but it’s delicious. That Squawking Goat biscuit is so good with a really well-seasoned fried chicken breast, goat cheese, hot pepper jelly…highly recommend.
Since the restaurant is a chain, you know they had the option for unsweetened tea and they just took the sweet option to make a big deal out of it. Savannah receives more than 18 million visitors a year, it’s not like restaurants aren’t catering to their tastes.
I prefer sweet tea with plenty of ice. That way the ice can cut into that sweetness a little. It's refreshing & delicious.
B and G is one of my favorite weekend things to make. I love it.
I'm from texas, and my 6 year old orders sweet tea when we eat out. Last time her tea was so sweet, she thought someone mistakenly given her straight up honey.
Oh yeah you can get sweet or unsweet tea anywhere. You'll very rarely only find 1 option at any restaurant.
On farms all across the south, you ate a BIG breakfast. Then for lunch had a lighter meal because the heat would make you miserable if your belly was full. Come in at dusk for dinner. Go to bed around 8pm and get back up at 4:30am to do it all over again!
When I was in the Army we had toast sausage gravy, you can find lots of recipe on RUclips how to make biscuits add sausage gravy
My aunt used to make baloney gravy. She’s the only person I know who made it, but it is delicious!
Biscuits and gravy, yummy. Chicken fried steak is also yummy. The biscuits here are so buttery.
Biscuits & gravy is one of my favorite breakfasts. Chicken fried steak is awesome too!
Usually self-serve iced tea dispensers (free refills) will have one that is very sweet and one that is unsweetened, so you can mix to taste and not have to try to stir sugar into a cold drink. (Generally, only children and future diabetics drink the fully sweet tea.)
Biscuits and gravy can be found throughout the United States, not just the South
The tea that they got is Southern Sweet Tea and it is literally Diabetes in a cup. If you got regular tea in the US you usually have the choice of sweetened or unsweetened and even the sweetened tea is generally no where near as sweet and Southern Sweet Tea. Again this is all cold tea we are talking about.. not the normal hot tea.. you can of course get hot tea in the US but it's not served in a "soft drink" cup. Hot tea would be served in a coffee cup or mug
I'm sure, southerners will say, biscuits and gravy from the south are the best, however i've had alot biscuits and gravy from many areas of the US, and they are all generally very good. It's a very simple recipe. Google a couple recipes, gather some ingredients and go for it. Good luck.
i won't say they are the best or better than anywhere else, what i will say is that they were invented in the south.
American Biscuits are soft and fluffy quick bread normally only 4-5 ingredients White Flour, Butter, Milk/Butter Milk, Baking Powder/Baking Soda (unless you used self raising flour) and salt. They tend to have a higher ratio of butter to flour than scones and the butter is left chunkier to create a flakier texture and are sometimes laminated to create layers. The gravy is a white sauce made similar to a béchamel base but thicker and without the nutmeg and shallots. The fat of the sauce is often either from a breakfast sausage and or bacon grease. The gravy will be creamy from the milk, usually has allot of coarse ground pepper and most often have sausage and or bacon mixed in or sprinkled on top. This is often called sausage gravy, bacon gravy or even country style gravy which do not always have meat in it. There is also sawmill gravy which uses coarse ground cornmeal in stead of wheat flour and has fine bits of sausage meat.
Most places serve both Sweet Tea and Unsweetened Tea. I personally get 1/2 and 1/2 plus a wedge of lemon.
I'm from Tennessee and our food really is spectacular! Breakfast gravy is made from sausage or bacon. Using the grease from the meat, you stir flour into the hot grease until it thickens. Once it's thick like a paste, you add milk and whisk very quickly. You add salt and pepper. It's really delicious with homemade biscuits.
In the "deep south" (Georgia, North Carolina, South Carolina, Alabama, Mississippi, Louisiana) if you just ask for "iced tea," it will be crazy sweet (and crazy good). You can ask for "unsweet" tea, but you have to make sure you request unsweet tea or it will be proper southern crazy sweet tea. I am an American and I've lived all over the world, and I LOVE biscuits and gravy. It may be called "country gravy," or "cream gravy," or "country-style gravy," or "sausage gravy." Just make sure it is the cream gravy with sausage bits in it. It is primarily a breakfast dish, but can be enjoyed anytime, and when it's done right, it is SOOOO good. And, oh by the way "country fried steak" or "chicken fried steak" is also really, really good. OMG, English biscuits with English gravy--arrgghh, that would be awful. You may have some trouble finding biscuits and gravy outside the deep south, it just depends But, I do love my hot cup of English Breakfast tea and proper English biscuits--every morning.
Biscuits and gravy is almost universal I think but the best is always made by grandma... My grandma specifically 🙃
You can get biscuits and sausage gravy in Texas I live in Texas. my mom made biscuits almost every morning when I was growing up.
If there's one channel I don't mind watching their ads, its Jolly. Olly is great at the ads.
* Biscuits and gravy are all over the US. But the best places to get them are anywhere in the South, or in my opinion, the West (Excluding CA, WA, and OR). The best biscuits and gravy I ever had were in Wyoming. Now grits, grits are another story. 🙃
* Another homemade dish that is rarely in restaurants in the US (although always in military mess/chow halls) is S.O.S., which stands for "Sh*t on a Shingle" (or if you are in mixed company "Chipped Beef on Toast"). Anyone who has been in the military knows what this is. It is another white gravy made of sliced dried beef or hamburger instead of pork/bacon, poured over the top of two slices of toast instead of a biscuit. Now you've done it, I've got to go make me some SOS. 🥰
Your full of it I’ve eaten biscuits and gravy ball my life native californian
@@calli9296 So you're saying California has the best biscuits and gravy? I think just about every state in the South will disagree with you. Please quote where I said CA has bad biscuits and gravy. I just said the best I ever had was in Wyoming and they don't make them as good in CA, OR, and WA. I get biscuits and gravy all the time in CA. I just have had better in other states. It is not actually a home-cooked kind of thing in CA like it is in the South. I remember one time I went to a Denny's in CA and ordered grits, you know what I got, a bowl of Cream of Wheat.
Gravy is easy. Cook sausage in frying pan. Remove sausage when browned. Leave drippings in pan. Add flour and milk. Stir till it thickens. Add sausage. Google for exact amounts. Biscuits are easy too.
About the tea... Ice is important. It dilutes it to an extent.
Yes, Texas has amazing biscuits and gravy. Here you can get gravy with or without sausage. I personally am not a fan of sausage, so the plain white peppered gravy is my favoriye. And, yea, with bacon on the side.
Sweet tea (iced) is a classic in the South, and it is extremely sweet. Gravy for Biscuits and Gravy is made from loose pork sausage, flour, and milk or cream. It's a milk gravy with lots of sausage flavor and lots of black pepper. Our biscuits are savory, light, flaky and buttery. Yes, Texas will have biscuits and gravy, but they also have Texas Toast, which is think slices of bread, slathered in butter, garlic and cheese, and grilled.
The gravy is essentially a white bechamel sauce with ground sagey pork sausage with pepper and salt. Easy to make.
Biscuits and gravey is an American dish. Anywhere in America it's great. Just like any place you eat in the world, it's the cook. Get recommendations from local people.
I must confess, I watch your videos just to listen to you talk, I absolutely love your accent, it's fantastic....
Sausage gravy
1 cup butter
2 tbs flour
1/2 pound breakfast sausage (any spice level you like)
2 cups milk
Crumble and fry sausage until browned, set aside
Melt butter in pan with sausage remnants
Wisk in flour until a paste is formed
Slowly wisk in milk until combined and bring to low simmer
Add cooked sausage back in to pan and simmer 5 minutes
Serve over fresh buttermilk biscuits (or eat it by itself, I'm not your mother.)
Ok the biscuits are a bread quick bread using butter milk as its liquid. The gravy is a white sauce with sauteed sausage.
If you google "old fashioned southern biscuits and gravy recipe" you will find some excellent recipes online (make sure the gravy calls for sausage). Biscuits are very easy to make; a dense yet flaky bread made without yeast, which is why many American grandma's call it "quick bread". I am sure that you or your wife can make biscuits.
Biscuit recipes can be modified - instead of milk you can use water, but also vegetable stock, clam sauce, tomato juice and more; you can add parsley, Italian seasonings, powdered garlic, etc.; you can add a little sour cream or grated cheese or crispy bits of bacon, and serve them with breakfast, lunch, or dinner.
I like warm traditional biscuits with only butter on them, but I do make biscuit cinnamon rolls for my grandchildren quite often.
I prefer bacon grease gravy and biscuits with a little crushed red pepper sprinkled on the top
1 lb ground pork or Pork Sausage (pork with herbs n spices) Medium Heat until fully cooked. 1/4 Cup flour. Cook into ground pork for a minute to remove flour taste. Gradually add milk. Stir, let bubble and add milk n stir, til reaches gravy thickness you want...fresh cracked pepper to taste...That's the basic sausage gravy recipe...
Part of the thing with Southern biscuits is that it's not just the amount of butter used and any technique, it's also the flour used. There's a particular brand that is difficult to find outside of the South that really makes a huge difference.
The guy on the left doesn't know what a normal bite is. Damn.😁
My Aunt Pat used to own a place in Alabama & she was known for her delicious homemade biscuits & gravy. She's retired now but she was always a phenomenal cook.
The gravy is basically a standard white bechamel like you'd find in French cooking, but it's made with spiced, ground pork sausage... that's then added back at the end.
That southern steak is amazing. I just watched your lost in the pond video and just realized, you have a love relationship with yellow school buses lol! But seriously it’s nice to see the genuine interest and appreciation for America. We would be proud to have you visit. I think we are so welcoming is remember we were all from everywhere at one time so ,naturally welcome everyone. It’s hard to imagine how other country’s feel because we’ve not had an actually war where we were occupied. So crazy and pray for people in turmoil. You’re country must have nice people there ,we all so glad when you put out a new video. I think we are all rather attached to you and please to call you a friend. Blessings to you and your family. Don’t have a way,but this is for the little one🧸🍼🚌🎁☺️
there is ice tea or also known as sweet tea and there is unsweet ice tea. if you are asking for ice tea it has sugar in it. texas is part of the south.
Louisiana!!!!! And biscuit gravy is basically rendered sausage, mixed with some flour to make a roux, add the milk/buttermilk, and simmer until thick. :-). Usually involves a good bit of pepper.
Not just the south. I was born and raised on the west coast. VV often had biscuits and gravy. It's not "just a southern thing"!!
imho the south does it best tho
grew up in wv and moved to seattle. it's been an absolute struggle finding decent biscuits and gravy.
Growing up poor we had biscuits and gravy a lot, (cheap to make) most of the time without sausage in the gravy. both can be made with "flour, evaporated milk, and shortening" there are lots of variations depending on what part of the country you are in. my favorite gravy is made with (flour, bacon grease, 1/2 water and 1/2 evaporated milk salt and pepper) lots of pepper. both my parents were from the Appalachian Mountains in Kentucky that area has a unique style of cooking.
Couple of things. Biscuits and Gravy have a couple different meats people use. Either Chipped/dried meat that is a canned product that is very thinly sliced and then u dice it up for the dish. And a breakfast sausage minced while its cooking. And both versions were served a fair amount during both World Wars. I have had it served both ways and either way is very good.
And Southern Sweet tea is very sweet and a lot of the time has a lot of ice in it as the southern half of the USA usually gets int the 90s-100s f and its a way to cool down.. Why all of the sugar? I do not know.
I made biscuits and gravy for dinner today!!
Biscuits and gravy originally from the south. The sausage is already seasoned when you get in the grocery store. Put sausage in the skillet break it up with spatula and brown it. Take sausage out of skillet leave fat in there sprinkle with flour brown it. Pour milk in skillet and put sausage in and cook until thickened pour over biscuits that have butter on them
Then Eat!!!😅
Biscuits and gravy is an anytime meal to me. It's my favorite! The reason it is so good in the south is the type of flour that is widely available down there. Took me 60 years to master biscuits. It's the technique and the kind of flour. We use what is called breakfast sausage for the meat.
Generally, it is not something you eat every day. But on special occasions it is a nice breakfast. You start with an iron skillet and fry up some thick cut bacon and pork sausage. While that is cooking, mix up your biscuit dough and put the biscuits on a baking tray and bake them at 350. Once the pork is cooked, remove the cooked meat from the skillet and place on a paper towel to soak up excess grease. do not remove the skillet from from the stove, add about 1/4-1/2 cup of flour, 1 tsp salt and 1tsp black pepper to the hot grease and stir constantly until it mixes and starts to bubble. then slowly pour in room temperature milk until you get a smooth thick creamy texture. Pull the hot biscuits fresh from the oven and pour the creamy gravy over it...garnish with bacon and sausage.
You will find good biscuits all over America.
But, because of the humid weather, the southeast iis where they are deeply rooted. Biscuits are a small batch quick bread that does not require yeast and uses the day's buttermilk.
As you move west there is a shift to cornbread and tortillas as the "bread".
Across the north you find yeasted breads as the primary.
But, you will find all of them everywhere.
IMHO the biscuts are the key, if you know how to make a pan gravy
Ingredients
• 3 cups all purpose flour
• 5 tsp baking powder
• 1 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup cold unsalted butter or vegetable shortening
• 1 - 1 1/4 cup cold buttermilk
• melted butter or heavy cream to brush the tops
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Instructions
1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
2. Sift together the dry ingredients in a large mixing bowl.
3. Cube the butter or shortening then cut it into the dry ingredients using a pastry blender or pulse in a food processor. Cut until it becomes crumbly and resembles peas.
4. Mix in 1 cup cold buttermilk, just until the crumbs are thoroughly moistened. Add up to 1/4 cup additional buttermilk, if needed. The dough shouldn’t be overly wet but, slightly sticky.
5. Roll or pat out on a lightly floured surface about 3/4-1 inch thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough, then lift the cookie cutter up. Re-roll any scraps and repeat.
6. Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy cream.
7. Bake biscuits at 450°F for 13-15 minutes until lightly golden and puffed.
8. Brush with melted butter after removing from the oven. Serve immediately.
Notes
• Whole fat or low fat buttermilk preferred, not fat free.
• To make your own Buttermilk: To every one cup of whole milk add 1 Tbsp of white distilled vinegar or lemon juice. Let stand for 5 minutes, then stir and proceed with the recipe.
-------- www.melissassouthernstylekitchen.com/fluffy-southern-buttermilk-biscuits/
you fry your sausage (I like a sage sausage) like a mince as they say in the UK, crumbled up basically. When sausage is done, add a little flour and let it absorb the grease from the sausage then you add milk and let it thicken, stirring it as you go. if it’s too runny, add a little flour and if you want it thinner add a little milk. You don’t want it too thin/runny and personally I like it alittle on the thick side. season with salt and pepper and that is sausage gravy. Some might say to take the sausage out before adding flour then add it back in once it starts to thicken but I never do and it’s always good. Make up a mess of biscuits and you’re ready to go. We would sometimes have it with toast instead of biscuits but it’s good either way. I’ve also made it using bacon grease but i don’t add the bacon to the gravy like you would sausage.
gravy is made w butter, drippings flour and milk. I also add sausage and pepper.