Brit Reacting to British Highschoolers Try Biscuits and Gravy for the First Time!
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- Опубликовано: 1 май 2023
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They tried biscuits and gravy and loved it. I tried beans and toast and was so thankful I don't live in the UK.
😂🤣😂 Dodged that bullet 😅
Bro I fucking love your music mr fish.
I don’t mind beans on toast.
Is the toast dry or buttered? What kind of beans?
The beans in the UK are tomato based.
"Your food is weird and nice" is probably the most sincere compliment I've ever heard.
I wish I could put an ad on every newspaper and on every TV show in Britain saying' "AMERICAN BISCUITS ARE NOT SCONES AND THERE IS MORE THAN ONE KIND OF GRAVY IN THE WORLD!!!!! 😁😁😁
Ditto
and you generally put some butter, jam/jelly on it or put a delicious piece of chikin in the biscuit. not eat it plain.
Right?! If your American biscuits are coming out the flavor, density, and texture of a scone, you’re doing something horribly wrong. 😂
I wish I could do the same in the USA, saying "WE HAVE MORE THAN ONE KIND OF GRAVY IN BRITAIN."
The sausage in the gravy should ideally be what we call "breakfast sausage," a peppery (as in black pepper) pork sausage that nicely compliments eggs.
Lots of sage too. Also I don’t know if Brits grok sausage the bulk substance unless you spell it out. They seem to default to sausageS when they hear the word.
With added ground pepper on top of that.
Yes this. It comes in basically the same packaging as ground beef. I also never ate fried chicken with biscuits and gravy, it was usually a breakfast item.
@@calebb231 Neither have I, but I want to now. I think spicy sausage and fried chicken stripes would work well together.
Yes and no casing. Just spiced ground pork.
Biscuits and gravy isn’t a quick dish. You would usually have it for breakfast with scrambled eggs and coffee. It’s pretty heavy so it’s definitely a once in awhile type of dish. Like if you went out for breakfast or brunch on the weekend. You definitely want it made from scratch by someone who knows what they’re doing. It’s so good my mouth is actually watering.😂😂
Agreed! Usually we'd have this occasionally on a lazy weekend were you could eat and go back to bed!
and some hash brown type potatoes.
Standup comedian Jim Gaffigan was roasting southerners because of biscuits and gravy. Said "that's why they move so slow and talk like that. They eat cement for breakfast!" 😂
@@kl8455 Potatoes too?? Jeez that’s a lot of starch. I’d definitely have to go back to bed.
@@nathanlawson313 I’d buy that but I think it’s the damn heat and humidity that slows things down to a crawl and a drawl.
Biscuits are usually homemade. This is kind of a weekend breakfast meal. Growing up in the South, my Dad would wake up first to make the biscuits so when everyone was up, the gravy was warm, biscuits kept warm from the oven under a towel, and we’re ready to eat.
Yeah. It was my Dad that also was the biscuit maker in my family. We'd have Gravy 'n Biscuits for Saturday morning breakfast along with some egg on the side.
If you do ever decide to make American style sweet tea, remember the sugar has to be dissolved when it's hot! You make and steep the tea hot and add the sugar when it's hot so it dissolves properly. Then you cool the whole pitcher in the fridge.
Once the tea is cold it doesn’t sweeten quite right.
Love Jolly! Josh and Ollie are legends.
American biscuits are *not* like scones. British people always say that because they look similar but the taste and texture are totally different, as they have different ingredients.
I am so tired of Brit’s calling them scones.
Right! Biscuits are more soft and flakey than scones. I like biscuits, but am not a fan of scones.
You’re confusing what we call scones with what Brits call scones. The American biscuit is derivative of the British scone, and they’re made the same way. The big difference is that Brits tend to add sugar or fruit if not plain, while Americans tend to add savory ingredients if not plain.
@@kokofan50 They’re definitely different.
@@kokofan50 no, it’s not. American biscuits are derived from hardtack and there was once a time in the UK when “biscuit” meant the same in the US and the UK, but the term died out on all places except the island of Guernsey and the US.
In my experience, American biscuits aren’t typically found ready-made at supermarkets. They are more something that is home made or bought at the store and baked at home (like Pillsbury). Or, of course, at restaurants. They are a very different texture from scones I’ve eaten in England and they are tiny bit salty. I like them hot out of the oven with butter and homemade strawberry preserve.
I was trying to think of any ready made biscuits I've eaten, and I can't. The Pillsbury roll baked ones are the closest I've eaten.
Yeah, they sell them in the frozen bread section at the supermarket..."Mary B's" Buttermilk and 'Tea' biscuits are just one of a lot of different brands...I'm not talking bout the can biscuits, although Pillsbury brand does have some called Grands, that are different than the can Grands, they are fluffy and rise very well... I find mine at Kroger, Walmart, Publix, etc. etc...and no it is not a quick fix because you have to bake your biscuits and make your sausage gravy, your eggs, grits and/or hashbrowns...
Bisquik is a staple for quick and easy biscuits which are decent.
But homemade from scratch is the best.
I have seen some ready made biscuits in a few grocery store bakery sections. I haven't tried any, though.
@@briz33 same
The reason it looks different is because it's a Roux (pronounced rue), it's a French white gravy (originally made with oil flour and milk), this is a slight variation of that you use the oil from the ground sausage to make the Roux
Roux is just the Flour and Fat. Once you add the milk it's a Bechamel.
@@Tensen01 thank you
I'm confused about their reaction to the gravy. Gravy can be white, or various shades of a brownish color, from light to dark.
the Gravy is a cream/milk based gravy made with lots of chunks of loose pork (rarely beef) sausage. very buttery. very peppery.
it's like a culinary hug. serving people Biscuits And Gravy is how Southerners say, "I love you."
Milk/cream and flour are the primary ingredients, yeah.
This is served as a breakfast item. Some people call it white gravy, cream gravy or sausage gravy. It's made by frying bacon or sausage, save some of the drippings (about 2 or 3 tablespoons), stir in 2 or 3 tablespoons of flour to make a rue and cook for a few minutes to get rid of the floury flavor and it turns golden brown. Continue stirring and gradually add about 2 cups of milk to the rue. Keep stirring until it thickens. Add in the crumbled sausage, and there you have it! Biscuits can be served with jam, jelly, apple, pear, or peach butter, or honey. It's all delicious!
Pumpkin butter is amazing on biscuits as well.
They can also be used to make breakfast sandwiches.
We have it for dinner sometimes
It's proper name is sawmill gravy, and depending on the fat used (milk/cream or meat drippings) it can be either white or brown
Don't forget syrup. My personal favorite is cane syrup, but I was brought up in the South. Others swear by maple syrup.
This is crazy. I’m sitting here eating biscuits & (sausage) gravy for dinner as this popped up. It’s one of my family’s favorite & my 17yo told me when I was making it that she thinks I make the best of anywhere she’s eaten it ❤
Sausage gravy is super easy. Just sausage, milk, flour, and butter. Plus, salt and pepper to taste.
There is another brown heavy some part of the us puts on their biscuits, chocolate gravy.
Edit to add
We have biscuit and gravy at least once a week on the weekend.
It is a comfort food.
Importantly, the flour is first browned in the sausage fat (or bacon fat) to create a sort of roux. That's why I loathe instant gravy: it has a raw taste.
the butter is unnecessary. sausage flour and milk is all you need. there's plenty of salt in the sausage and just add a little bit of cracked (not crushed) black pepper, if you want.
@@nathanambers1714 what's the cream for? it doesn't need to be thickened. the flour does that.
And marjoram, nutmeg, sage and red pepper flakes at least (w salt n pepper of course)
@@romerjason wtf gross. no. nutmeg? in sausage gravy? yuk.
there's a reason that Biscuits And Gravy are one of the few things i use the shift key for.
i'm an old Southern gandpa, and if you want my Biscuits And Gravy recipe/method, just let me know and i will post it here. (also, for my international friends, i have previously converted it to metric.)
Please post!’ 🎉
@@Balaganbetty
"Papa Grim's Badass Biscuits"
2½ c flour (cake flour is best)
1 T baking powder
¼ t baking soda
½ t salt (can be cut in half)
⅓ c oil (vegetable, lard, or drippins)
¾ c milk (slightly sour is OK)
preheat oven to 450°
blend all dry ingredients
blend all wet ingredients
mix wet into dry only enough to bring them together. do not overmix!!
drop or roll/cut (i prefer drop biscuits.)
bake 10 to 12 minutes
====================
METRIC UNITS:
600 ml flour
15 ml baking powder
1.5 ml baking soda
3 ml salt
80 ml oil
180 ml milk
oven at 230°C
@@Balaganbetty
For Gravy, there are no absolute measurements. It is simply a method. The quantity is up to you.
In a little oil, fry some good breakfast sausage (pork based sausage is preferred). Break it up into small-bite size chunks while cooking.
When it is almost done, put in just enough flour to coat the meat chunks evenly, with just a tiny little bit extra for the bottom of the pan.
Scrape the pan well to lift up all the fond ("fond" = the yummy stuff stuck to the bottom of the pan).
Toast the flour for only a short time. Long enough to get that raw flower taste off of it but not long enough that it gets dark.
Then you want to add cream, half and half, or milk as you desire. Generally speaking the more milk fat there is the better this is going to taste.
Whisk in the liquid stirring constantly until it forms a loose -- but not watery -- pre-gravy. Then reduce the heat to Low or Medium-Low. You don't want to boil this a whole lot you just want to simmer it.
At this point you want to add the salt and pepper. Salt to taste. But for the pepper, keep grinding till you think you have enough then add four more grinds. You want a nice peppery hit to the gravy.
Add in a small pinch of nutmeg, and any herbs that strike your fancy. Typically I limit it to chopped parsley if I'm in the mood though I'm usually not.
When it's done thickening to your liking take it off the heat. But remember this gravy will thicken as it cools so you'll want to take it off the heat just a little before it's as thick as you like it.
This gravy goes really well over chicken fried steak, mashed potatoes, Biscuits, or I've even had it with Grits.
Feel free to mix up what you do with the gravy it's just a method. Nothing's copyrighted. Make it your own. Enjoy.
Biscuits are NOT scones. They are a type of bread and can be either sweet or savory. There are also different types of biscuits with different textures. Some are closer to dinner rolls others have layers that can be peeled off and others are just sort of a very dense texture that is very rich (buttermilk biscuits.)
American scones and British scones are different things. British scones are where we got biscuits from.
@@kokofan50 Interesting. thank you for the clarification. So I wonder what an American scone would be to a British person?
@@user-vd2jk7dl3p They’d probably call it a muffin
@@kokofan50 Actually, the ingredients match an eggless Irish soda bread (without the add-ins, such as: raisins, caraway seeds, etc.) more closely than they do a scone. I would almost call them a cross between Irish Soda Bread and the British Scone. They have the appearance of the scone, but the ingredients of the soda bread with the inclusion of baking powder and butter from the scone. Southern US Biscuit ingredients basically are: all purpose flour, butter, buttermilk, baking powder, and salt, sometimes baking soda is also included depending on the recipe used. Irish Soda Bread ingredients basically are: flour, baking soda, salt, and buttermilk. Scones have butter and baking powder as part of their ingredients, although egg and sugar which are left out of US biscuits. It's like the Irish Soda Bread met the British Scone and birthed the American Biscuit.
@@laurie7689 yes, soda bread, biscuits, and scones are quick breads, but the technique of making soda bread is different from making biscuits/scones.
Biscuits and gravy became popular in the the South because it was a cheap and filling breakfast before heading to a physically demanding job like working in the fields.
There are a variety of "gravies" the colour is determined by the drippings from the meat you use.
And how dark you toast the roux before adding milk/broth/stock…
@@danielm5535 I was going to say the same thing.
I'm betting that the Jolly guys bought some packets of instant or microwave white gravy and crumbled cooked sausage.
I don't know this for sure but the fact that they served the gravy from a measuring cup is a dead giveaway to me.
Also I'm not 100% sure but I think I read somewhere that post Brexit the UK can now import meat products like American breakfast sausage as they used to.
When they were part of the EU they could not import most meat or meat products by law.
When I lived in London I was able to find a store that sold Jimmy Dean American breakfast sausage and we would make biscuits and gravy once a month or so.
It can be made using Cumberland sausages and the taste is similar.
Just take the meat out of the casings, add 1/2 tsp of ground dried sage to the sausage meat and follow any American recipe.
I see so many reactions from outside the U.S. that there is only one type of gravy. To me, that's like them saying vanilla is the only kind of ice cream. I love that we have a lot of variety in our foods!
@@RogCBrand They have many types of gravy in the UK as well.
For instance they have brown gravy, onion gravy, chicken gravy, etc.
It's just that what they'll be most familiar with is the brown gravy that is made from a packet of powder just like we have.
It'll be served with Sunday Roast or Yorkshire Puddings.
Another good example is the onion gravy that's made for bangers and mash.
Remember that these guys are in the equivalent of highschool and most likely not the most food savvy folks in the UK.
@@christianoliver3572 You're right, I guess a lot of guys the same age, here in the U.S., probably aren't aware of a lot of details of our food either.
As a North Carolinian, gravy biscuits are SO popular, and for good reason, I love them! They're most often paired with other breakfast staples like bacon or fried eggs, sometimes even hash-brown potatoes. But they're definitely a great, simple meal on their own.
Just not very healthy, the biscuits are often made using lard among other things and the gravy is always salty. It definitely is something you don't wanna have without a tall glass of water handy, hah.
I prefer jelly or jam with butter on my biscuits so they're not super far off lol but I'm from the south and biscuits and gravy are a popular combo. ALSO America had the brown gravy too. If you go to a restaurant here, they typically ask you if you want brown or white gravy. On mashed potatoes, most people will do the brown gravy.
A good biscuit is light, flaky, fluffy, buttery and a teeny bit salty. Cooked golden brown, with a bit of a crunch to the outside, and super soft on the inside. Lots of great, easy biscuit recipes right here on yt, some only have two or three ingredients. They’re a poor man’s food, made from affordable ingredients, but so filling and tasty. Sausage gravy is basically a salty/peppery bechamel sauce, with bits of cooked sausage or just plain, it’s delicious like that over mashed potatoes or as a dipping sauce for chicken tenders. Or over chicken fried steak, as we would have it. That’s just a cheap cut of meat that’s been pounded into oblivion, coated in seasoned flour and egg and fried in hot oil. The Great Depression gave birth to tons of cheap, filling, delicious food. And so even when times got better, we just kept the good stuff!
I've watched that particular video probably over a dozen times because those kid's reactions is priceless. I'm glad Luka decided to do this vid. I've since watched quite a few videos from jolly and I recommend it if you want to torture yourself with amazing food that they try.
Keep doing jolly please. Biscuits and gravy is made with a breakfast sausage gravy. We use the gravy oil and bits and turn it into gravy
What you call a scone, we call a scone. I don’t think you have the equivalent of our biscuits.
No, British scones are what we call Biscuits. Our scones are something different.
@@kokofan50 Nope. British scones contain sugar and egg, so not even close. US biscuits are sweetened only by the fats in the butter and buttermilk.
@@laurie7689 which is a negotiable difference. The method and main ingredients are the same
@@kokofan50 American biscuits are comprised of Irish Soda Bread Ingredients with the addition of the butter and baking powder from the British Scones and then prepared in the method of the scones. Which makes sense as most Southerners are of both Irish and British descent.
Dude, you should total make some home-made biscuits and gravy and film it! Id watch a Lav Luka cooking channel.
You should start a 'Cooking with Luka' where you find recipes online and attempt to make these American dishes.
Jolly is an awesome channel. Josh and Ollie are in Texas right now trying food everywhere from BBQ joints to Rodeos to Tex-Mex joints to Buc-ee's. They have another channel called the Korean Englishman that's also completely awesome with Korean-centric content from a couple of English guys' point of view. They like to share Korean food with some pretty random folks over there, from a couple of British Rappers to British Army guys to random celebs from several countries (Chris Hemsworth, David Beckham, Arnold Schwarzenegger, etc. ) to London Cabbies. They recently took a pretty large group of these same school kids over to Seoul to have some fun and try some food. A lot of their content on Korean Englishman, especially when they're hosting Koreans, is in Korean with both Korean and English subtitles. There are quite a few South Koreans that watch their channel.
You can also cut these biscuits in half, add eggs, cheese and either sausage or ham for a great breakfast sandwich. Definitely best like this, with sausage gravy. We do have "regular" gravy here too.
It comes down to people understanding that one word can have two meanings to grasp and not be too confused by it. They're there to see their understanding of words can mean something else. :)
“Biscuit” entered English from old French and it was used to described any flour-based food that was twice baked. Eventually this word was used to describe hardtack, which was a rock-hard cracker that was a common military ration. The word then took on new meanings in each country as more ingredients were added; the Brits turned theirs into a dessert and the Americans turned theirs into a savory bread.
Did someone say Hardtack?
(Tasting History hard tack clip)
honestly, as a Texan, I usually drink my tea half and half. Half sweet, half "unsweet" tea. But be careful... sometimes, when you order half and half tea, it means half sweet tea and half homemade lemonade.
As others have said, sausage gravy is just a bechamel sauce with sausage. Bechamel is one of the 5 mother sauces that, once mastered, allows one to create a huge variety of dishes. Its basics are equal amounts fat and flour, plus milk. By adjusting the ratios of each, one can make a thin, medium or thick sauce.
For each cup of milk use;
1 Tablespoon fat & flour for thin sauce
2 Tablespoons fat & flour for medium sauce and
3 Tablespoons fat & flour for thick sauce.
Your recipe determines the type of fat and additions to the sauce as well as the thickness.
Examples are;
Bacon fat, cooked, cubed potato, sautéed onion, garlic, bacon or ham pieces for cream of potato soup.
Butter, broccoli, sautéed onion, cheese for cream of broccoli soup.
Vegetables such as fresh peas, pearl onions or spinach for creamed vegetables.
Obviously, sausage or bacon fat, sausage, a dash of nutmeg, possibly onion/garlic powder, sage, thyme, oregano, savory or marjoram if using plain ground pork for sausage gravy.
Butter, cheese, mustard, macaroni for Mac & Cheese.
Butter or bacon fat, thin sliced onion and potato, cheese, bread crumbs for scalloped potatoes.
Butter, tuna, dill, peas and carrots, egg noodles, bread crumbs for tuna casserole.
Butter or lard, cooked hamburger, garlic/onion powder, toast for SOS.
Butter, chipped beef, toast for chipped beef on toast.
Schmaltz (chicken fat), chicken, chicken bouillon, vegetables, rosemary or other herbs, pasta or rice for chicken casserole.
Of course, salt and pepper to taste in any recipe.
BTW, I make my sausage gravy with only bacon fat, I add crisp bacon pieces to the sausage gravy and use little to no salt or pepper.
5:45 yeah, I'd say this can be a quick meal. In the U.S. you can buy these biscuits frozen from the store, ready to bake. And the gravy is easy to make. Sausage (we use "breakfast sausage") is browned in a pan, then flour and butter are added, followed by milk. Salt and pepper to taste. Then you cook it until the desired consistency.
It's commonly eaten as at breakfast. Usually as a side dish.
Yeah I save ~1tsp of the fat for two eggs over medium to finish my breakfast personally😉
To be clear, canned biscuits from the grocery store don't compare to homemade...if you can cook.😊
I like a biscuit and sausage gravy, with an egg on top. Peace!
Sausage gravy is incredibly easy to make. Just need flour, milk, butter, salt and pepper. Oh and sausage
Without the sausage it's "country gravy" and often served on chicken fried steak
??...What's the butter for?
@@JuneBaby01 you start by melting the butter and then adding flour to make a rue, then add milk.
Biscuits and white sausage gravy is usually a breakfast dish. The gravy uses breakfast sausage flour, salt and pepper and milk to make the gravy. Biscuits are savory salty buttery and fluffy. I would agree that Americans would have the same initial impression and reaction after trying British beans on toast made in the correct way.
Biscuits and gravy are a staple breakfast. Making the gravy is very easy, actually. Cook the sausage, use the grease and some butter with an equal amount of flour, the stir in milk until it gets thick and creamy. Add salt and pepper to taste. I also add onion powder, garlic powder, and ground sage. Biscuits, I just get from the can!
And I work in a Cajun restaurant. We make our sweet tea using 5 cups of pure sugar into 2 gallons of fresh brewed tea. It's basically diabetes in a cup if you're getting southern sweet tea.
The most important step was omitted. Once you add the flour and create the paste, you need to cook it on low heat until the flour changes. It is a subtle change, but the difference in quality from raw flour to cooked flour is huge. Then you add the milk. Aside from that, your recipe is a beautiful thing. Chef's kiss! 😘
@@sophiedash4026 ah, yes, I did forget that part of the roux!
Biscuits and gravy is not a quick lazy throwaway meal, if made right it's nearly a delicacy. But it absolutely must be made with saged American breakfast sausage and buttery American biscuits, both of which you can make from scratch with a proper recipe.
Biscuits and gravy, FOR ME, are a once in awhile type of breakfast. Its rich and so savory. I don’t think I’ve ever seen a “packaged” biscuits bag, but there are those in a can and just bake them. There are packet gravy but most of the time it’s you still have to cook your sausage and then add it into the pot where the gravy is made.
The best is to have this on a lazy weekend morning and then take a nice, happy nap with football on in the background.
A biscuit is basically a whole new unlock on the America server, the only flavoring is butter "cheddar biscuits" the main exception. Biscuits can be sweet or savory. Once we one-upped you we had to shift definitions and created a new word, cookie. Biscuits became our cookies, scones are still scones, biscuits became our better version of a roll.
I'm an American but I've had scones in Ireland, from a store, with clotted cream. The scones I had were more crumbly than American biscuits and less flavorful. American biscuits are, ideally, a layered buttery bread. Like if you were to compress a croissant. Multiple layers, with butter in all of them, a true treat.
They can be eaten with some butter and jam. But biscuits and gravy breakfast is the best way to enjoy them.
The gravy is like a thick béchamel sauce but using a breakfast sausage fat instead of butter for the roux. And adding in the sausage afterwards, and pepper....it has to be peppery a bit
I was 1st introduced to Biscuits and Gravy in the Army (Its a southern dish), its FANTASTIC! Especially with a good sausage in it. Its a usually a breakfast meal. You should try the combo of 7up/sprite with sweet tea its amazing on a hot day
Sausage gravy: cooked using loose, seasoned pork breakfast sausage (like someone mentioned below in the comments, it's peppery, as in black pepper) and its drippings, a rue of flour and milk, and salt and pepper to taste.
Definitely not a quick meal, and while you can get packaged gravy, but it won't have the actual sausage in it.
You should definitely check out Jolly's video where they are visiting the US and they go to a place specializing in biscuits and gravy.
Baked beans and toast are a quick, easy dish to make where biscuits & gravy are a tad more involved. You have to make a white sauce using the sausage drippings, flour for a rue, and milk, then crumble the sausage into the white gravy. Pour over the homemade biscuits you just made. I will say, the gravy shown in this vlog looked a bit anemic, and not as rich as the gravy I make at home. 👍😎✌🗽
So I'm American born and raised in Georgia. And for breakfast we have biscuits and gravy. My grandma is from camebridge England and she introduced me to a lot of British foods. Beans on toast for one and I loved it. She always put milk her tea and when I did everyone thought I was crazy smh. My favorite British meal is Shepard pie. So f***ing amazing.
As for when to eat them... For breakfast on a very COLD, Early Winter morning... (Or before bed after a night of drinking).
Why is it that Brits brag so much about beans on toast? It's one of the most uninspiring and bland food items I could possibly think of. And there are more than one types of gravy. Do you only use beef gravy even if you're having a roast chicken dinner or turkey or pork? In the US the type of meal we're having determines what type of gravy we have with it.
Sweet tea is different than iced tea. It is tea, and it is iced, but it is MUCH sweeter ! Delicious!
The guys in the Jolly channel, Josh (in the hat) and Ollie (no hat), are amazing fun. Their videos are hilarious, especially when they have guests. My favorite guests are the twins (a British Army major and his brother, a British priest).
The soldier and the priest are twins; I believe the priest is married to Ollie’s wife’s sister. I don’t know how they’re connected with the school. Oh, and Josh and Ollie are best friends since “Uni”.
I make biscuits and sausage gravy for Sunday breakfast and special occasions. It’s my grandmother’s recipe and I’m sure it goes further back than her. It’s a ‘from scratch’ recipe so everything takes time.
I’ve watched the videos of these gentlemen and they are so joyful to see. Your video is new to me as I’ve never watched anyone react to them. It’s brilliant. Thanks for sharing this.
Country gravy on homemade buttermilk biscuits is one of the great achievements of mankind.
It’s cool watching people experience some good American food for the first time and getting their reactions. One thing I noticed, that their food is nothing compared to American food based on their reactions
a bisquit is totally different a scone is pretty much baked wet flour with fruits,veggies,meats cheese etc..the gravy is sausage pepper gravy but gravy comes in many colors. technically brown gravy in england is a sauce.
Scones in the US are different from scones in the UK. British scones are biscuits
@@kokofan50 Even the kids in the videos said “these are scones” but as soon as they felt them and ate them, they said “these are not scones- they’re soft, fluffy, and taste different”. They may be similar, but very different product. I enjoy scones with my morning coffee all the time, I would never confuse it with a biscuit.
@@kokofan50 Southern US biscuits do not have sugar or egg as an ingredient like scones do. They get their sweetness entirely from the butter and buttermilk. They are a combination of: all purpose flour, baking powder, (some variations call for baking soda, too), salt, butter, and buttermilk.
@@danielm5535 I’ve seen all kinds of biscuits, and scones are well within the variations of what’s called a biscuit
Here on the east coast of Florida, biscuits and gravy is served for breakfast or brunch with eggs. You can get a choice of potatoes or biscuits and gravy on the side with your eggs. Definitely delicious but not good for dieters or people with certain health issues. I eat biscuits and gravy sparingly.
We do also put jam on biscuits as well its not always gravy..biscuits with honey on top is lovely
Hey! From the South here! It's not really quick to make if you make everything from scratch, but normally we have this for breakfast. It's not really a meal we have a lot at my house though. It's like a special treat more or less.
9:15 Milo's Sweet Tea is supposedly the most authentic sweet tea you can buy, you could probably order some can ones
It’s usually a breakfast meal but it can be eaten at any meal. You can cheat when making the biscuits or gravy but I usually just make it from scratch. Loved your reaction and hope you get to try it someday!
Biscuits are a type of bread. Biscuits and sausage gravy is generally a breakfast item but we don't hold ourselves to that silly rule lol. They're good any time of the day. We eat biscuits with lots of food. We like a bread item with our meals usually. It takes about 45 minutes to an hour to make homemade from scratch. If you already have biscuits made it takes about 15 minutes. Leftovers takes about 2 minutes in the microwave.
All gravy starts out the same, equal parts fat and flour for the roux and if you want brown gravy you cook the roux until its brown then add your stock. For white gravy you only cook it long enough to cook the raw flour flavor out, and use milk or cream, lots of black pepper and a little salt. Sausage drippings and butter are the fats used in this gravy.
Biscuits and gravy is a breakfast main dish. We have beans & toast here too. That's usually found on a diner type restaurant menu. The beans are different in that the sauce is brown sugar/molasses based rather than tomato based.
The white sauce is milk gravy. These days you buy a package of gravy powder & just add water in a pot. Old days first cook the sausage then remove meat from the pan & set aside. In the same skillet pour out most-not all- grease. Add 1-2 tablespoon of flour or cornstarch while your stirring the grease. Keep stirring grease and flour no more than a minute or two then add milk. Salt & pepper to your taste. Keep the heat on medium to low. Keep stirring. When gravy starts to thicken. Keep stirring until you see bubbles form. Turn the burner off & let it set for a bit. The ratio of milk, salt, & pepper depends on how big the skillet is, how many people will be eating, etc. With hash browns & scrambled eggs on the side. Good luck
It's a breakfast, but not any faster than any other breakfast. We open the biscuits before we pour the gravy on.
I’m from Texas and here we call it sawmill gravy. Basically it’s the usual bechamel sauce. Some kind of fat (sausage or bacon grease) mixed with flour to make a roux. Then you add milk salt pepper and (if you want) crumbled or minced breakfast sausage. Voila! Our biscuits are kind of like a scone but more savory. Put gravy and biscuits together and it’s delicious.
Can't go wrong with good biscuits & gravy....
Though butter, jam, and honey are also acceptable on a buttermilk biscuit.
Ive been wanting to make some sausage gravy and biscuits for days. This is definitely my sign lol they sound so good. You can also pair biscuits with just jelly or jam or butter. I like to make bacon egg and cheese biscuits too. And after watching a lil gravy is like that here too the only reason that looks so thick and lumpy is because it has bits of breakfast sausage.
You can totally put butter and jam on a biscuit! 😊 Also, there and quite a few types of gravy in America, including the one that’s more familiar to these kids.
For me it's a Sunday brunch, and I make it homemade: super easy, pan fry some ground breakfast sausage, season with pepper, sage, and red pepper flakes to taste. Remove the meat, and you're left with the fat. Add butter (let it melt) then flour, mix until you get a paste (called a roux). Add whole milk or cream and stir until the paste merges with the dairy and you'll have your thick gravy, add back the sausage and stir. Pour over your fresh baked biscuits and serve!
Biscuits and gravy are usually served as a breakfast meal. The gravy is Breakfast sausage, Milk, flour, and butter. People in the Southern part of the US make homemade buttermilk biscuits and homemade sausage gravy.
Biscuits and gravy done right is genuinely incredible.
There's a reason the late Stuart Scott used to say, "Like gravy on a biscuit, it's all good."
So... the meat in the gravy is American Breakfast Sausage, which is an uncased minced pork with spices like sage, garlic, black and red pepper. You crumble that up in a pan and brown it off (like you were browning off beef mince or lamb mince.) When it's done, sprinkle 2 tablespoons (~15 grams) of regular (not self-rising) flour into the pan with the sausage and fry that off for a couple of minutes to cook off the raw flour flavor. Then add whole milk a little at a time, mixing fully, stirring or whisking out the lumps and bringing back up to temperature each time, until you get a wallpaper paste consistency (kind of thick, but still runs.) Sprinkle in loads of salt and black pepper. Split open a couple of buttermilk biscuits, butter them, and then spoon gravy over them. It makes for a very heavy and very filling breakfast.
We also have scones in USA, biscuits in usa are basically scones without the sugar/sweets. In fact, when I make biscuits I use my scone recipe and just omit the sugar.
We usually have 'biscuits and gravy' as a breakfast food, at least in my area of New England, tho I think in the South USA it'd be for Supper as well.
I've explained Sausage Gravy to Brits and Europeans before by explaining that it's basically a Bechamel or white sauce that uses sausage fat/drippings as the fat instead of butter. It uses milk as the liquid instead of water or stock, which is why it's white.
Boscuits and gravy are traditional breakfast food. The gravy is a way to stretch out meat. Biscuits are quick bread that uses baking powder or carbinated soda as the levening. It uses milk, cream or butter milk as the liquid. It has some kind of grease or oil in the milx. Can be butter, lard, or vegetable oil.
There are lots of kinds of gravy in the us. This is sausage gravy. You basically have milk, flour, the sausage drippings, salt and pepper (in basic order from most volume to least volume in the gravy). Then throw the cooked breakfast sausage in with it. A lot of "white gravies" are based around flour and milk in the same way because the milk is the base and the flour stiffens it up from a liquid to a semi-solid gelatin. What they showed to the side is a single kind of "brown gravy". There's lots of those, too. Typically flour and, again, the juices produced when cooking some kind of meat. They're also called "meat gravies" by some. Gravies, fried things, and carbohydrates are the foods of the US south. "Soul food" is just "heart attack food", and it's great.
Loose sausage browned and then gravy is made with drippings, flour, salt and milk instead of water. Biscuits are usually made at home...they are a quick bread, but they also come in a refrigerated tube from Pillsbury to bake in the oven fresh. Biscuits are as usual with dinner as a hard roll or a Yorkshire pudding.McDonalds has a sausage, egg and biscuit breakfast item. Their biscuits in the US are great.
When I was a kid we had a little restaurant by our house that had all you can eat biscuits and gravy on Sunday. The place was packed, and I mean packed, every Sunday. That was our after church brunch every weekend. They made proper southern biscuits and gravy.
Biscuits and gravy are popular in the south. It’s one of 2 things I like about Southern food since I moved to Louisiana. The other one is jambalaya. I’m from NY and California. Breakfast dish. It’s delicious.
A Brit hears "biscuits and gravy" and thinks "cookies and brown gravy".
An American hears "spotted dick" and thinks "diseased penis".
It's all in the grammar.
Biscuits and gravy is a meal made from necessity in the south. Alot of people were in poverty for decades and this was a cheap good way to fill a hungry belly. It grew so popular that it became southern staple. I'm 32. I still eat it
I don't know how many times I've commented on reactions to this video, but here's a few points I always bring up.
1) Gravy...what is it? Gravy is simply defined as a covering sauce. Marinara sauce on Spaghetti, Pizza. Creamy White Fettuccine sauce on egg noodles, Brown Beef Bullion sauce. Yellow chicken broth sauce. Yellow Turkey bullion sauce , White to light brown sausage sauce... They're all gravies. What y'all have there in the UK is just a beef Gravy. We have that here too, but we only make it to go on steak, and mashed potatoes (with the steak). But it also goes with liver and onions really well too. But for Thanksgiving we make Turkey Gravy and we put that over the Turkey and Mashed Potatoes too. In fact, Mashed Potatoes work pretty well with all types of Gravy except maybe the Fettuccini and Marinara saice. And I'm not even sure which one I prefer on my Potatoes. They're all good in their own way. But I think the beef, chicken, or turkey gravies work better now that I think about it. The texture of white Gravy on Potatoes is a little bit weird. So yeah, your meat gravies go better with Potatoes.
2) Food combinations that y'all haven't heard of. Fried Chicken and White Gravy for instance. Yes at first glance you wouldn't think it works or might even be nasty, but believe me, if if didn't work, we wouldn't do it. Some fast food restaurants that serve chicken strips/fingers/planks, will offer a side cup of white Gravy. And yeah, you just dip away. Very good. The Gravy kinda just softens the fried crust a bit, allowing for more flavor to come thru. And it's not bad on the chicken meat either. But regarding food combinations, I think it goes kinda like this. When we Americans eat things, we kinda want two or more contrasting flavors to balance things out. Like Peanut Butter and Jelly/Jam. (Jelly is just the fruit flavored gelatin, Jam is the gelatin with the fruit pulp in it. We often call those Fruit Preserves) The peanut butter is savory (salty) and the Jelly is sweet. They work extremely well together. The biscuit here in this video, is buttery bread for the most part. The dough is pretty easy to make. Flour, cold or even frozen shredded butter kosher salt, baking soda and powder (to help it rise when baked), and buttermilk. You mix your shredded butter, salt, and baking eoda and powder into the flour first, and that'll get you a sticky globule-like mix, and then you start adding buttermilk to it until it starts to form a sticky dough. Then you start kneading and folding your dough to make layers as it cooks. And then you cut out circular pieces and bake them for a bit. The Gravy is fairly simple too. Cook up a batch of crumbled sausage. Pour in a bit of Flour, Salt and Pepper. Then start adding Milk and it'll start forming the Gravy. The milk is what makes it white, as opposed to using broth or bullion for the other style gravies.
3) Experimentation. Because America is a country of 330 million+ people from all over the world, a lot of different taste buds have to satisfied. So restaurants, food manufacturers, and family recipes are always being worked on and modified to come up with the best tasting food combos. And living in such a large country with a very diverse population, those recipes get spread around and people find what they like. Not all recipes work, believe me. There's been numerous food items that have been discontinued because they didn't sell. Fast food chains are always coming up with different menu items. And some of them hit, and some miss. Just had a King's Hawaiian Sweet Heat Roast Beef and Briscuit sandwich from Arby's today. It had a layer of pickles, crispy string onion strips, cheddar cheese, and a sweet and spicy sauce. It was actually delicious. Had really good flavor, bht didn't look all that good, tbh. Appearance isn't everything when it comes to food. Somethings can look really nice, but taste like shit. While others can look like a heap of shit, but taste wonderfully. You just never know until you try them. But like I said above, if certain combinations didn't work, we wouldn't have them, as a long term staple item.
Brown Italian sausage.
Cook bacon.
Add flour, bacon grease, maple syrup in pan with sausage.
Mix until lumps are gone.
Add milk at low heat.
Stir until the gravy is thick and not runny.
If the gravy is too thin you didn't put enough flour.
If it is too thick add more milk and stir.
Biscuits are flour, butter, baking powder, sugar, salt, cream of tarter.
Search Kent Rollins biscuits and gravy recipe to see how to make.
Most important ingredient lots of salt and pepper to taste.
Americans DO have dark gravies, made from any of a variety of meats. But sausage gravy is a very simple and cost-saving recipe. You take minced sausage, fry it in a pan, put most of the sausage bits in a bowl or cup. Next, you make a roux by mixing flour into the grease that rendered out of the sausage, then whisk it with a fork as you add in milk, until it thickens. You add back the sausage, stirring it in thoroughly, and add salt and black pepper to taste (Americans make it with a lot of black pepper). You try to avoid making it from a packet mix; packet mixes ARE available, but they don't taste nearly as good.
As for the American biscuit, that takes a little bit of finesse to get right. You CAN buy premade biscuit dough in a frozen tube (you break open the tube, separate the individual biscuits, set them on a baking sheet, then bake them about 12 to 15 minutes, until they rise and the tops are a golden brown), but Biscuits & Gravy is a southern dish, and no self-respecting southerner would use premade biscuits; they would make it from scratch. It's easy to do, but harder to explain, and all it takes is flour, baking powder, chilled butter, salt, and milk.
The biggest difference between a scone and an American biscuit is our biscuits are very light and fluffy (and absorbent) inside the thin veneer of crispy outer surface. Scones are heavy and rough inside and out, but our biscuits are light and rise high. You do cut them like a scone and lay them on the plate fluffy inside facing up. Then you pour on the sausage gravy, which wicks into the biscuit. And it is so good and savory and satisfying.
When a household makes this dish, the biscuits are made first and put in the oven. While they bake, the sausage gravy cooks pretty fast. The biscuits are out and have cooled enough to handle by the time the gravy is ready. Then you break them apart, ladle on the gravy and start your meal. It makes a nice snack, but usually it's part of a breakfast, with eggs and bacon, maybe grits and butter, some buttered toast, stewed fruit like apples or prunes or peaches, maybe even pancakes with butter and maple syrup. Any one or more of these suggestions can be served alongside biscuits & gravy. Usually, the more people partaking, the more choices.
And yes, if served as a lunch, fried chicken is a common addition.
No one EVER dips anything into their Sweet Tea. It's a beverage, not a dip. It's just that southern iced tea has a LOT of sugar in it. You can get iced tea anywhere in the US, but in the South, you have to tell them to limit the sugar or you get a LOT of sugar.
My mother was from the southern U.S. and weekend breakfasts were usually biscuits, eggs, and sausage gravy. Glorious. I've tried beans and toast and it's alright, but mostly one note.
Make your own sweet tea at home! It's shockingly easy. I make it regularly as it's fairly inexpensive as well. Traditionally it's made with black tea. Preferably Lipton if you can get it over in the UK.
Bring 4 cups of water to a boil and steep 16 tea bags in it for about 4-5 minutes.
Remove teabags. Add 1 and 1/2 cup sugar (this is preference but this is where I like it. I've heard people use up to 6) to the hot tea concentrate in the pot and stir until dissolved.
Add 12 cups cold water to a pitcher (I think you guys call them jugs haha). Add hot tea concentrate to the pitcher and stir. Refrigerate.
Optional: add a pinch of baking soda for the nice bright amber color.
Serve over ice with lemon wedges and squeeze lemon juice into drink.
The term biscuit actually is used in it’s English context in America when speaking about dog biscuits, they are crunchy little treats we feed to our pets, so the original connotation of the word biscuit is understood here, i think what happened is when someone originally made biscuits, they probably compressed them and baked them until they were crunchy and so they had to put gravy on them to make them edible, calling them biscuits and gravy, over time these difficult to eat biscuits morphed into the soft bread like ones we know today, with the name biscuit remaining, i think our original biscuits were probably a lot like pilot bread, those thick soda crackers or hard tack, good for dipping in bean soup but too hard for eating with gravy on top.
Lav, if you have a two-litre pitcher, fill it with water and drop about five tea bags into it and let it sit on your counter for about four hours. If your fridge doesn't make ice cubes, put the pitcher into the fridge overnight. Have it the next day as sweetened to your taste. Southern iced tea, though --- as the headmaster pointed out -- is very sweet indeed. They put a lot of sugar into it, maybe a tablespoon per 500 ml.
If not topped with sausage gravy, I prefer to eat biscuits topped with honeybutter and filled like a scone with butter and jam or Nutella.
Sausage gravy is basically just a bechamel sauce with sausage and a shit load of black pepper.
Funny thing is, we do also eat biscuits with the standard brown(turkey/chicken) grave as well. But mostly only when it's apart of a full meal which has mashed potatoes and grave, a biscuit or 2 with green beans or corn and a main of Salisbury steak, county fried steak, fried chicken and a couple others that aren't coming to me atm.
Growing up in the American South I had gravy and biscuits very often. I don't eat it anymore because it's extremely fattening.
Biscuits and Gravy are like a warm hug for Your stomach!
" was a fussy kid" lol hes got high maintenance stamped to his forehead. Lol
Hi 👋 I'm Bre and I'm from Georgia in the USA .Biscuits and gravy is a breakfast dish, but u can eat it anytime 😊of the day. Sweet tea or Ice tea is the same thing in the south of the USA, has alot of sugar in it. In the northern part of the USA Ice tea is kind of different because it has no sugar add to it. Because the Northern parts of the USA is big on being healthy, so they will give sugar packets on the side. Now making sweet tea is easy, u make it like hot tea with your favorite tea❤, then when the tea is done u let it cool to the side and next put it in a drink pitcher 😊 with so ice and then u put in the fridge for few hours, like 1-2-3 hours depending on your fridge. Last u take out the Sweet tea from fridge and pour it in a cup with extra ice or not and drink it
You can make the gravy with the grease from pork breakfast sausage, bacon, or fried chicken. Biscuits and gravy is more of a breakfast/lunch thing or middle-of-the-night roadside diner food. But I also like making the gravy from fried chicken grease with dinner. Even without the biscuits you can just tear some stale bread into pieces and pour the gravy over all of it.
A more generic kind is called "cream gravy" which usually has less grease in it. Just flour, milk or cream, salt, and pepper. It's commonly served over mashed potatoes and chicken-fried steak (which is a cut of sirloin steak, pounded thin, breaded in a egg/flour dredge, and fried like fried chicken.)
The white gravy is made with flour, milk, & sausage drippings; it's generally a poor man's "stick to your ribs" meal but is enjoyed by plenty of people in the US, no matter their income. You could try making it yourself, just make sure you cook out the flour taste (fry up the sausage patties first, of course, so that when you stir the gravy mixture, the spoon scrapes up the crumbly sausage bits). And yeah, we don't generally pair it with fried chicken, but I'm willing to try it; maybe that's a Georgia thing, maybe even the Carolinas or Louisiana...? The best place that makes biscuits & gravy in the south is Hardee's, if you ever find yourself across the pond. ⭐
Great reaction as always. Sausage gravy's white color is the result of the mother sauce used to make it (béchamel) and the lumps are small bits of cooked country sausage (usually pork with sage and other seasonings). It's even less glamorous cousin Sh*t on a Shingle consists of the same gravy but substituting chipped beef for the sausage and served over toast instead of biscuits, and was/is a staple for American military servicepeople.
Jolly is a fantastic channel. Their other channel, Korean Englishman is also great. Last year they had a series where they brought English Highschoolers to experience Korea firsthand.
The trick to biscuits and gravy is, not just any sausage will work. In other words sausage used at a BBQ or that polish mess is not what we refer to. You need breakfast sausage like the Jimmy Dean Breakfast Sausage (Regular style). The spices that are in the sausage are what makes it win people over.