Proud Texan here. You have to understand everyone has their own take on country gravy. Different families have different recipes, and most are winners.
Absolutely! I'm from South Dakota, a farm girl, and grew up with gravy on the table at least every day, lol. Sometimes in every meal of the day. I'm glad you referred to it as country gravy, as that is my term as well, but with that I'm referring to gravies made with milk. So you can have chicken gravy made with drippings and broth, or country chicken gravy, which is made with milk instead of broth. We had milk cows and always an abundance of milk, so it was often the liquid used for gravies. My favorite was my mom's country chicken gravy. I try to duplicate it, but it's never as good as Mom's.......but neither is my fried chicken, LOL. For one thing, I remember Mom's gravy had a lot more grease in it and she was likely cooking with lard. Healthier isn't necessarily tastier. LOL.
We have gravy for everything. Pork, beef, chicken, turkey, white with sausage and peppered white. With our biscuits you can put many things on them such as, cream and jam, butter and honey or gravy. They can be sweet or savory, anything you want.
In my early ( poor waitress days)20s I had a roommate from Vicksburg ( Texas girl here) that introduced me to tomato gravy and we lived on that with biscuits and Kool aid for about 2 years!😂
Adding a comment so you can understand what sausage gravy is. It's a milk roux mixed with cooked loose, fennel based sausage, that's why it's white. Think a bechamel sauce with browned bits of sausage mixed in with salt and pepper. And the biscuits aren't sweet, they are savory. They have plenty of salt and butter and buttermilk. It's just an all around amazing dish.
A lot of the foods we eat here were discovered during the depression era (1929-1939) when people had to take what they could get their hands on and be creative to survive. Grandparents would create recipes of their concoctions and pass it to the next generations.
Southern Sweet Tea is almost exclusively made by the gallon pitcher, not by the glass! Anyone can make it ! ** You need three cups of water, two FAMILY SIZE tea bags, pinch or two of baking soda, and sugar (1 - 2 cups per gallon of tea, depending on your sweet tooth) == Put water on to boil and add your baking soda -- this takes out the tannins and reduces the "bite" tea can have when it gets cold. Once it's boiling, add the tea bags, turn off the burner, and steep for half an hour. Right before you pour the steeped tea into a gallon pitcher, fill the pitcher half way with warm to hot water and your sugar. Stir thoroughly until sugar disappears. Pour in your steeped tea, and finish filling the pitcher with water if it is not yet full. Stir again. Put in the fridge to cool down completely. Some people drink it with lemon slices, some don't ..... and we always add ice. :D
My dad used to get a gallon jar, fill it full of water, add 6 teabags with the tags hanging out, and add the lid to secure the tea bags, then stick it out in the sun while he was at work. when he came home, he had freshly brewed iced tea
thats called "sun tea". im sure he had the little glass of plastic jug with a tap on it to make it in. it tastes better to me than just adding hot water to tea bags.
here in America what we call a toad in the hole is apice of bread toastd in a hot skillet with the middle cut out and an egg cracked into the middle of it my grandson loved them so much when he was little
My family actually doesn't eat sausage gravy with fried chicken. We make the gravy out of the grease drippings left in the pan after frying the chicken. Gravy made from sausage or bacon grease is served at breakfast. Gravy made with the drippings from fried chicken or chicken fried steak goes with those dishes, poured over mashed potatoes and served with peas it's amazing!
Excuse me... speak for yoursel. I was born and raised in Colorado and we eat the white sausage gravy on our chicken fried steak or country fried chicken I have no idea what you're talking about we eat at the other way as well but it's not just that way
Where in Ohio? I used to live in North Canton, and would often go up to Mike's Place in Kent for their sausage gravy & biscuits. (And hashbrowns, and bacon and . . . .)
@7:45 when you seemed surprised by jam on it. That is actually very common. biscuits with sausage or chicken patties topped with some jam or jelly is a school breakfast staple.
I was never raised eating sausage gravy and biscuits at home. However, when I went into the military they served their version called SOS or "*!@# on a Shingle". I was hooked and now I make it for myself all of the time
There’s a slightly earlier video where josh and Ollie tried biscuits and gravy for the first time, in the US. I still can’t get over that in this one Josh sounds shocked at splitting a biscuit in half and that they didn’t open them up to put the gravy on them. Biscuits 101.
I love that people are interested in trying biscuits n’ gravy but we have biscuits with lots of different accoutrements like butter, jam, marmalade, honey, etc. You can even bake toppings into them like blueberries and turn it into a dessert style biscuit. They are versatile and if the right cook/ baker is making it quiet flavorful and delicious with every meal.
As a Texan who spent almost a year in England, the food was okay to me but I prefer my Southern Cooking even more. There were things I did miss but could go to the nearest base and could get it at times.
to be fair, sausage gravy is usually made with turkey or bacon fat and their "bacon" is more like ham so im not sure they are used to using those fats in food.
@@joshjones718 We have more than one kind of bacon. Best back bacon is for breafast and bacon sandwiches, streaky bacon (the only kind Americans think is bacon) is used for wrapping fowl during roasting, crumbling up on salads, putting in burgers, and suchlike.
The most next-level breakfast I ever had was at a diner in St. Louis: a bed of hash browns, topped with two sausage patties, topped with two friend eggs, smothered in sausage gravy, with a few dashes of hot sauce. I could eat that every day, though my heart wouldn’t care for it
You know what else goes great with that peppery white country gravy? French fries. I love dipping fries in it. Another thing is called the haystack. It’s a big breakfast. You’ve got your choice of hamburger buns or toast on the bottom, slap on either hamburgers or breakfast sausage patties, cover them with a hearty helping of crispy shredded fried potatoes, slap on a couple eggs on top of that pile (I like mine sunny side up) and then cover the whole thing in sausage gravy. Oh so good.
That serving of mushy peas looked like a very thick split-pea soup, which is often made very thick. Split pea soup with ham can be a phenomenally comforting food, particularly during nasty cold wet weather. I would refuse to enter the culinary hell of being restricted to the same meal every day.
Gravy is my favorite beverage!! 😃 In the US we make gravy out of basically any type of meat drippings and/or broth, which makes the types of gravy number in the double digits. We start with the roux of pan drippings or butter and flour, to that you can use any broth and/or milk. You can also thicken any broth with corn starch if you don't want to make a roux. My favorite is milk gravy made with drippings from fried chicken. SO GOOD!!! It's also not required to have biscuits. Gravy on a piece of bread or toast is also yummy. Biscuits and gravy originated in the South but it has spread across the entire US. Having said that, if you are in the northeast or anywhere along the west coast I wouldn't recommend it. B&G are a dish you probably want to stick to in a rural area or in the south only. The northeast and west have their own cultural favorites and if you are going to be there, you should try those, which will be executed much better than their B&G. LOL Besides, the northeast has SO MANY different breads that you don't want to miss out on them. Their bagels, pretzels, bialys, challah, babka, knish, etc., are absolutely not to be missed Congratulations on hitting 10,000!!!! I knew it would happen. You are so sweet and kind, thoughtful and smart. Wishing you all the best Jono!!!
im sure most of those breads are available near him; although, bridgeport CT does pump out some great breads. the best ive had in the country, however i think its mainly due to polish and german bakers. i have no idea if he has the same quality in slovakia.
@@joshjones718 You're right, being in Slovakia puts them smack dab in the middle of baked grain heaven and likely means they have a large selection of breads. I wasn't thinking of that. Instead, you may have noticed that most of the breads I listed are Jewish breads, which may have left their mark before being mostly eradicated from the area, but I don't know. I do believe there are currently more Jews in New York than all of Eastern Europe, so I was assuming a bit. I was thinking of New York when I wrote of the northeast. I lived there and enjoyed the vast selection with so many bakeries representing nearly every nation. Of course there are many Italian bakeries, but also Greek, Hungarian, Columbian, Mexican and a huge selection of Jewish bakeries as well. They are all multitalented and produce all the breads a New Yorker wants to eat, but they also have their specialties, and they......ohhhh, they make life worth living, LOL. I now live in bush Alaska and I can't tell you how many Sunday mornings I've grieved for the want of a fresh bialy or everything bagel.......or a loaf of challah to make the best french toast ever.
@@Beedo_Sookcool Well, while I sort of slandered the west coast and the northeast for their B&G, I would never claim that there aren't restaurants or delis in those areas that absolutely nail it. I've had wonderful "country" food in the heart of Manhattan, so I know better. I'm just suggesting that for a tourist it's usually better to stick to what the locals do best. My other advice to tourists is to always ask the local folks where to eat and what to eat. So if they ran into you they could eat at Mike's Place in Kent! 😀😀 When I travel with my family our rule is no chain restaurants. We try to eat at local, privately owned places that are either recommended to us or have other qualities that we look for. Off the top of my head I don't remember any terrible experiences, but I have a terrible memory and tend to let that stuff go unless it can be made into a funny anecdote. 😊 I'm going to be traveling a bit in the next couple of years and if I ever make my way through Kent I'll try to remember to try Mike's.....thanks!!!
@@msdarby515 Yes, exactly correct with te "no chains" rule! In once tried SG&B at Cracker Barrel after someone's recommendation . . . I should've sued them for attempted poisoning. My personal motto is "Always trust a well-travelled fat man when it comes to food and drink," so trust me when I say that if you're in Kent, Ohio, Mike's Place will be worth the stop. 😉
we actually have several different gravies in the U.S. there is Brown gravy (beef based), Pork gravy (pork based and lighter brown than beef gravy), Turkey gravy (turkey based), chicken gravy (chicken based), Country gravy (flour and cream based with ground breakfast sausage), Sawmill gravy (like country gravy, but without the sausage), Red gravy (tomato based), Red Eye gravy (pork based with coffee mixed in), and Wine reduction gravy (like French wine reductions).
You will enjoy the biscuit and gravy, but be careful that is a big factor in the excessive weight problem in the US. Keep it to one to two breakfasts per week. Fried chicken you can eat every day if you leave off the gravy. The correction for mushy peas is it needs a smoked ham hock and a bit of salt mixed in then cook it soft and add some chicken stock to thin it. It becomes split pea soup which you eat with grilled cheese sandwiches.
SG&B is one of those things that can be amazing or disgusting, depending on where you have it. I avoid getting it from chains like Cracker Barrel, and only eat it from independent restaurants who employ fat chefs who know what they're doing. 😉
Congrats on 10K subs!! 🎉🎉 I'm with you about people making "eeewww" to food they haven't tried, but these are reaction videos, so I try to remember that they want exaggerated reactions. And yes, sausage gravy is amazing, and super easy to make at home, as are biscuits. You should try them. :)
I grew up calling it milk gravy. It's country gravy, but it's only sausage gravy if there's sausage in it and you start with the grease from the sausage. You don't have to make it with meat at all.
Exactly, and there's country chicken gravy, and country beef gravy. To me, any gravy with milk is the "country". So you can have regular beef gravy, or country beef gravy. Is that how you call it? I'm a farm girl from South Dakota and we had milk cows and an abundance of milk, so milk was often the additive in our gravies. I would say we had gravy on the table at least once a day.......LOL My momma cooked three full meals a day to feed 4 to 5 hungry farmers and us kids. For example, we'd have a regular breakfast with sausage or bacon and eggs, maybe biscuits and gravy, made from whatever drippings from the meat that was served, like bacon, sausage or ham. Then fried chicken for lunch and roast beef for supper. Gravy with every meal!!! I can't imagine keeping up with that kind of kitchen demand!! Plus all the dishes and no dishwasher, either. In the summer we had extra hired hands and she packed up huge coolers of what she cooked or leftovers like fried chicken or roast beef sandwiches and we would have to haul it out to the fields and drop the lunches off to the different crews. I remember she'd always deliver to my dad last and how we'd sit in the clover on the edge of the field while he ate his lunch, and sometimes we'd have our lunch with him. What beautiful times. ❤
SOS: Sh** on a Shingle. Toast bread with sausage gravy on top. US Army chow. It's also served in prison in Texas (TDCJ) formerly Texas Department of Corrections, but no sausage in the gravy, and the gravy is watered down n' runny, no salt or pepper either, and the biscuits are hard as hockey pucks. Men have literally lost teeth, and bled from their gums trying to bite into a dobie. They're called "Dobies". Btw, the green liquid in the horse trough is water, the black is coffee. Yes, you stick the table pitcher in the trough to fill it up. All sorts of nasty, dirty hands dipping into that trough. Guaranteed that each cup is chock full of floaties, and bacteriological, virulogical surprises. No cream or sugar either. Have fun. Texas luv's you!
Biscuits and gravy along w/ cheesy grits or grits w/ an easy over egg on top are a few of my favorite breakfast foods. Chilaquiles are my all time favorite breakfast food (spicy smothered chips w/ red or green salsa and an egg w/ cream on top) Be sure to try TEX MEX food when in Texas 🤤🤤🤤
Don't try Tex-Mex food in Torbay, Devonshire, though. At least not fom a place called "Jingles." When I was dating my (American) now-wife, I took her there, and she ordered a chicken chalupa. It came out enrobed in puff pastry. Drizzled with hollandaise sauce. We still laugh about it, 18 years later.
As an alternative gravy , I highly recommend Creamed Chipped Beef gravy - which is normally served on plain or toasted bread , BUT can also be served in place of Sausage Gravy on a Biscuit . It is also called SOS - S*** On a Shingle .
Don’t know if you’ve already reacted to these, I don’t think so, but weird food history ( RUclips channel) has a series where they search out all of the variations of a particular food here in the US. They have covered pizza, hotdogs, and bbq, off the top of my head. These are great and I would love to see your reactions. Congrats to the 10k. Keep up the great work❤
Somewhere inside me there's this old English actor, Gordon Jackson saying: 'Now why didn't anyone think of that before? Why it's so simple, it's absolutely brilliant!' Then he gets tackled by my cardiologist.
Southerner here and it is a staple for breakfast. I would watch my grandma make the biscuits and when i was old enough she taught me how to make them to perfection. We do eat it mainly for breakfast but when i was in my 20s and would leave the bar after a night of drinks i would head to any place serving breakfast all day and order biscuits and gravy and it was the perfect thing to ward off a hangover.
I'm from Southeast Texas and I love Biscuits and Sausage Gravy we eat them for Breakfast or dinner, also love my chicken or French fries dipped in gravy!
Howdy from the pacific north west , every Sunday in my house we had biscuits and sausage gravy. It is easy to make. There's many recipes online. So what us Americans want to see is your family make biscuits and gravy. Thanks for sharing. 🤠
We have our brown gravy too but it is mostly eaten on food like Roast Beef and mashed potatoes. This is white sausage cream gravy. Breakfast Sausage gives it that special flavor that is perfect for biscuits. Regular White cream gravy goes with food like Chicken Fried Steak and potatoes. The gravy is made from the grease of the meat being cooked, cooked breakfast sausage, flour and whole milk. It gives off a creamy texture. The crumbled sausage makes it appear lumpy.
So, never had mushy peas much in the UK, but I make a peas purée with ginger and soy sauce that is pretty awesome. Actually started when making peas baby food for the babies. Super good!
I'm partial to Foresight brand pease pudding, myself. Much thicker and flourier than mushy peas, almost like pea-flavoured mashed potato. Goes great in hot sandwiches.
There is so many different types of gravy. Gravy is just the general word for it. My favorite is sausage gravy and it's super easy to make. All you need is sausage, flour, milk and salt and pepper.
I like my biscuits fresh from the oven with butter and jam or honey😋 While I have never had it myself I have heard of biscuits and chocolate gravy. As for a meal every day grilled hamburgers with fried onions
What makes a really good gravy. Make it just like normal. A fair amount of black pepper, then put in about a Tablespoon of the brine from peppercinis. Right at the end and stir in, gives it a just a little zing and spice.
It's easy. You just fry up a pound of pork sausage in a large skillet until fully cooked and browned, add 2 tablespoons of butter and stir to melt, sprinkle on 1/3 a cup of flour and stir, cook that for a minute on lower heat, then pour in 3 cups of milk, a teaspoon of pepper and 1/2 teaspoon of salt. Cook, stirring on low until thickened. Oh, and split the scones open first. (One US cup is about 250 ml. Or use any small cup.)
Yup, you nailed it. A lot of it comes down to just wording, and people tend to weigh the words too much. American white gravy really just boils down to being a béchamel sauce with the added flavoring of sausage and the all the fat/juices you get from browning sausage (aka deliciousness). Very tasty on carbs/bread and I can't wait til you get to try some!
Biscuits are easy to make so is the gravy. 3 ingredients for the biscuits and 3 for the gravy. For biscuits use 2 cups self rising flour, 1 stick of butter chilled and cut into little pieces, Nd some buttermilk or just milk.cut the butter into the flour until crumbly then add in the milk slowly until moist but not too sticky.turn it outnon floyred surface roll it out to bout quarter inch thick fold and repeat bout 5 times.then heat oven to 410°farenhieght. Use something about 2 inches round or square and use it to cut out the biscuits.place on lightly greased baking dish about an inch apart. Bake for 12 to 18 minutes or until Brown on top. The gravy you cook some pork sage sausage in a pan.then throw in some flour to lightly mix into the grease from the sausage. Cook it for a few minutes.then slowly add in milk and whisk. Salt and pepper it. It will thicken as it cooks. Voila biscuits and gravy.
You can easily make this yourself- That’s just a milk gravy-if you have milk, flour, salt/pepper and butter-you can make this. Also-those chunks are breakfast sausage crumbled up. It’s so good-and an American southern staple!
i love to make my sausage gravy with spicy breakfast sausage, and I put a lot of black pepper in. It's great breakfast food on a Sunday (or if you need a hearty meal before working hard) with eggs too (usually scrambled, but to each their own). We also eat biscuits sweet here, you can put butter and jam (one of my faves), butter and honey, butter cinnamon and sugar, etc. Biscuits are amazing savory with brown and white gravies, with roasts, with stews and soups. Highly recommend you order some biscuit mix (or just get a recipe online and find the stuff if you can), and try to make gravy at home. It's easier than you'd think. This sausage or pepper gravy is also great on fried chicken and chicken fried steak. I can't say a favorite meal, I LOVE food lol.
I'm from Virginia. Went to my aunt's house one summer for a week in Delaware. She asked what i wanted for breakfast one morning and me being a good ol southern boy i asked for biscuits and gravy . She had never heard of it and proceeded to make brown gravy. I sat there and ate every last bite on my plate. I didn't have the heart to tell her it was wrong
The fastest way I can describe what biscuits and gravy is to a commonwealther is "flaky dinner rolls with sausage bechamel". Biscuits are maybe similar to scones in their ingredients but the addition of an acid, usually buttermilk, radically alters the texture from something cakey and crumbly to something flaky and steamy soft in the middle. The sausage or sawmill gravy is essentially a roux based sauce made with meat drippings, in this case ground pork sausage with the actual sausage pieces mixed in. It doesn't look that great in photos, maybe because when you make something out of cream and sausage it inevitably comes out looking grey and brown. I also highly recommend putting butter and honey and/or jam on a biscuit.
The funniest thing to me, as an American, is having a similar reaction when I first found out about white sausage gravy. I was probably about 8 by then, I had gone that long not knowing about sausage gravy and was so confused why it wasn't brown.
My Biscuits and Gravy Breakfast, includes a maple syrup sausage gravy, wirh a couple of over easy egg's, with shredded crispy hash browns, with some Chohula hot sauce.
Those biscuits were perfectly done... nicely browned and crunchy outside, and fluffy inside. And, it'[s sausage gravy with lots of butter. I make it a lot, and I sometimes use a pound of bacon instead of sausage. And, yes, a bit of jam on the side is quite good... sweet and savory always wins.
This is a good recipe for sausage gravy. ½ pound ground pork sausage 3 tablespoons butter ¼ teaspoon salt 3 tablespoons plain flour ¼ teaspoon pepper 2 cups of whole milk Cook In a large Iron or heavy skillet, crumble and cook pork sausage until browned. Drain and set aside. Reserve 1 tablespoon of grease from sausage to remain in pan. Melt butter in the same pan with reserved pork drippings. Once melted and combined, add in flour, salt and pepper. Mix well into melted butter and reserved drippings. This will form a paste or ball. Cook flour mixture for one minute, stirring the whole time. Once the flour smell has gone, drizzle in milk, taking care to whisk mixture the entire time to break down the roux paste into the milk. Bring to a boil over medium to high heat and cook until desired thickness. This should only take 3 to 5 minutes. Lower heat to simmer and add cooked sausage back into gravy. Simmer for 3 minutes or so until sausage is heated through. Taste to make sure it doesn't need more salt or pepper to your taste. Serve over Homemade Buttermilk Biscuits.
I just made this for dinner last night lol. It will taste slightly differant in each place you have it. Mine is spicy but I think you all will love it. It is very filling.
Oh man… sir… you’ve got to try and make it yourself. Biscuits and gravy is really easy to make. There’s hundreds of recipes on RUclips. But if I were you I’d try making buttermilk biscuits. You can’t get anymore southern than that. You gotta make sure you keep all your ingredients cold tho. If your dough starts warming up… stick it in the freezer for 10,15 mins and start cutting them out into rounds. If you have extra dough just form a ball and put it next to the others. * please… when you’re rolling out the dough don’t forget to fold them into layers. Roll the dough out and fold the dough into threes. That way your biscuits will have nice fluffy layers in between. And the gravy… SO easy to make. It’s gotta be white gravy tho. And don’t forget to add sausage. Cook the sausage till a little crispy and then add it to the gravy. Mmmm!! So good! My favorite type of sausage is hot sausage. Adds a little kick. Not too spicy
If you could choose one meal that you had to eat every day what would it be?
probably tacos...lots of options. Beef taco, chicken taco, fish...soft shell, hard shell...hard to get sick of them
Fried chicken and waffles.
@thomasphillips4906 I came to say tacos too 👍
Tacos. Ground Beef tacos, Chicken Tinga tacos, Grilled Mahi tacos, Fried Cod tacos, Carnitas tacos, Chorizo tacos, Carne Asada tacos, Chilorio tacos, Cochinita tacos, Barbacoa tacos, Birria tacos, Tacos al Pastor, Cabeza tacos, Arabes tacos, Campeche tacos, Cecina de Yecapixtla tacos, Chicharron tacos, Tripa tacos, Lengua tacos, Suadero tacos, Poc Chuc tacos.... you know... tacos.
My homemade Egg McMuffin. Better than MCD's because it's fresh. So easy to make-I can make 'em in two minutes. I
Proud Texan here. You have to understand everyone has their own take on country gravy. Different families have different recipes, and most are winners.
Absolutely! I'm from South Dakota, a farm girl, and grew up with gravy on the table at least every day, lol. Sometimes in every meal of the day. I'm glad you referred to it as country gravy, as that is my term as well, but with that I'm referring to gravies made with milk. So you can have chicken gravy made with drippings and broth, or country chicken gravy, which is made with milk instead of broth. We had milk cows and always an abundance of milk, so it was often the liquid used for gravies. My favorite was my mom's country chicken gravy. I try to duplicate it, but it's never as good as Mom's.......but neither is my fried chicken, LOL. For one thing, I remember Mom's gravy had a lot more grease in it and she was likely cooking with lard. Healthier isn't necessarily tastier. LOL.
Exactly. I'm from North Carolina we make this once a week. I order this when I travel to other states. Always fire!
@@msdarby515, the same goes for fried chicken. On country gravy, I've had all 3, milk, water, and chicken broth.
For sure, iowa here, more sausage in ours than most
Howdy Y'all !!! These kids need chicken fried steak and some FRESH fried catfish
White sausage gravy, with lots of black pepper over fresh biscuits is a beautiful thing...greetings from the deep south!
We have gravy for everything. Pork, beef, chicken, turkey, white with sausage and peppered white. With our biscuits you can put many things on them such as, cream and jam, butter and honey or gravy. They can be sweet or savory, anything you want.
Don't forget syrup
In my early ( poor waitress days)20s I had a roommate from Vicksburg ( Texas girl here) that introduced me to tomato gravy and we lived on that with biscuits and Kool aid for about 2 years!😂
Adding a comment so you can understand what sausage gravy is. It's a milk roux mixed with cooked loose, fennel based sausage, that's why it's white. Think a bechamel sauce with browned bits of sausage mixed in with salt and pepper. And the biscuits aren't sweet, they are savory. They have plenty of salt and butter and buttermilk. It's just an all around amazing dish.
I feel like the best way to describe an American Biscuit is that it looks like a Scone, but it's taste or texture is more like a Croissant.
I've referred to it before as being like if a croissant was fluffy instead of flakey.
Buttermilk biscuits with real butter!! The best
Congrats on the 10K
🎉
A lot of the foods we eat here were discovered during the depression era (1929-1939) when people had to take what they could get their hands on and be creative to survive. Grandparents would create recipes of their concoctions and pass it to the next generations.
Southern Sweet Tea is almost exclusively made by the gallon pitcher, not by the glass! Anyone can make it ! ** You need three cups of water, two FAMILY SIZE tea bags, pinch or two of baking soda, and sugar (1 - 2 cups per gallon of tea, depending on your sweet tooth) == Put water on to boil and add your baking soda -- this takes out the tannins and reduces the "bite" tea can have when it gets cold. Once it's boiling, add the tea bags, turn off the burner, and steep for half an hour. Right before you pour the steeped tea into a gallon pitcher, fill the pitcher half way with warm to hot water and your sugar. Stir thoroughly until sugar disappears. Pour in your steeped tea, and finish filling the pitcher with water if it is not yet full. Stir again. Put in the fridge to cool down completely. Some people drink it with lemon slices, some don't ..... and we always add ice. :D
My dad used to get a gallon jar, fill it full of water, add 6 teabags with the tags hanging out, and add the lid to secure the tea bags, then stick it out in the sun while he was at work. when he came home, he had freshly brewed iced tea
thats called "sun tea". im sure he had the little glass of plastic jug with a tap on it to make it in. it tastes better to me than just adding hot water to tea bags.
@@joshjones718 i know it was called sun tea, but i have found saying that, most non sun tea people dont understand
5:18 _"Do we have to eat all of it?"_
oh, how his opinion changes as he eats!!!
We have brown gravy. Beef gravy. Turkey gravy. Chicken gravy. Pork gravy. Sausage gravy is what they're having and it is sooo good!!!
We have loads of different kinds of gravies in the UK, too, just not THAT kind.
We have to eat ALL of it.....?
CAN I HAVE SOME MORE?!?!
here in America what we call a toad in the hole is apice of bread toastd in a hot skillet with the middle cut out and an egg cracked into the middle of it my grandson loved them so much when he was little
My family actually doesn't eat sausage gravy with fried chicken. We make the gravy out of the grease drippings left in the pan after frying the chicken. Gravy made from sausage or bacon grease is served at breakfast. Gravy made with the drippings from fried chicken or chicken fried steak goes with those dishes, poured over mashed potatoes and served with peas it's amazing!
Excuse me... speak for yoursel. I was born and raised in Colorado and we eat the white sausage gravy on our chicken fried steak or country fried chicken I have no idea what you're talking about we eat at the other way as well but it's not just that way
@@RE-bg9ds that's fine. You do you! Blessings!
I'm enjoying seeing British drinking ice-cold tea. And liking it! 😊
I'm having a sweet tea right now. It's 90+ degrees here.
Biscuits and Sausage Gravy, an Southern staple of a meal. Love it
Lol I live in ohio and I keep sweet ice tea in my fridge prefer it to pop. I love watching other countries try our food❤
Where in Ohio? I used to live in North Canton, and would often go up to Mike's Place in Kent for their sausage gravy & biscuits. (And hashbrowns, and bacon and . . . .)
Those biscuits are gorgeous!
@7:45 when you seemed surprised by jam on it. That is actually very common. biscuits with sausage or chicken patties topped with some jam or jelly is a school breakfast staple.
I was never raised eating sausage gravy and biscuits at home. However, when I went into the military they served their version called SOS or "*!@# on a Shingle". I was hooked and now I make it for myself all of the time
Also known as chipped beef on toast. 😉
That gravy is also the topping for chicken-fried steak.
And fried pork fridders !
Biscuits and gravy is one of the best dishes. Also, with the fried chicken. Yum! Excellent for you that you reached 10K!
Biscuits is the US get their leavening with baking soda or baking powder.
There’s a slightly earlier video where josh and Ollie tried biscuits and gravy for the first time, in the US.
I still can’t get over that in this one Josh sounds shocked at splitting a biscuit in half and that they didn’t open them up to put the gravy on them. Biscuits 101.
Yeah, they went to Maple Street Biscuit Company. Definitely try their biscuits and gravy; reminds me of summers at my grandma's.
I love that people are interested in trying biscuits n’ gravy but we have biscuits with lots of different accoutrements like butter, jam, marmalade, honey, etc. You can even bake toppings into them like blueberries and turn it into a dessert style biscuit. They are versatile and if the right cook/ baker is making it quiet flavorful and delicious with every meal.
In America, ice tea is not sweet, southern tea they are drinking is distinguished by calling it sweet tea, which is a southern drink.
As a Texan who spent almost a year in England, the food was okay to me but I prefer my Southern Cooking even more. There were things I did miss but could go to the nearest base and could get it at times.
It's so strange that the British are confused by sausage gravy. It's practically béchamel (the mother of all sauces) with sausage lol.
It's like if they only had vanilla ice cream and think that ice cream can ONLY be vanilla!
to be fair, sausage gravy is usually made with turkey or bacon fat and their "bacon" is more like ham so im not sure they are used to using those fats in food.
Sausage gravy is usually made with the fat from cooking the sausage.
It's strange to me that Americans think there's only one kind of bacon.
@@joshjones718 We have more than one kind of bacon. Best back bacon is for breafast and bacon sandwiches, streaky bacon (the only kind Americans think is bacon) is used for wrapping fowl during roasting, crumbling up on salads, putting in burgers, and suchlike.
The most next-level breakfast I ever had was at a diner in St. Louis: a bed of hash browns, topped with two sausage patties, topped with two friend eggs, smothered in sausage gravy, with a few dashes of hot sauce. I could eat that every day, though my heart wouldn’t care for it
I nominate Jono to be an honorary Texan
Congrats on 10k subs
Congratulations on reaching 10K subs!
Watch Patrol Gaming in Australia's reaction to making Biscuits and Sausage gravy. Friggin hilarious.
I literally just finished eating biscuits and gravy for lunch. I also had a sweet tea with it😂
You know what else goes great with that peppery white country gravy? French fries. I love dipping fries in it.
Another thing is called the haystack. It’s a big breakfast. You’ve got your choice of hamburger buns or toast on the bottom, slap on either hamburgers or breakfast sausage patties, cover them with a hearty helping of crispy shredded fried potatoes, slap on a couple eggs on top of that pile (I like mine sunny side up) and then cover the whole thing in sausage gravy. Oh so good.
That serving of mushy peas looked like a very thick split-pea soup, which is often made very thick. Split pea soup with ham can be a phenomenally comforting food, particularly during nasty cold wet weather.
I would refuse to enter the culinary hell of being restricted to the same meal every day.
We call what the English call a biscuit, a cookie. FYI...butter and jam is awesome on American biscuits.
I love honey butter too 😊 all depends on my mood for biscuit toppings.
@@BeboRulz Agree! Do you mix the honey into the butter or just drizzle? I like both, but usually just drizzle.
Gravy is my favorite beverage!! 😃 In the US we make gravy out of basically any type of meat drippings and/or broth, which makes the types of gravy number in the double digits. We start with the roux of pan drippings or butter and flour, to that you can use any broth and/or milk. You can also thicken any broth with corn starch if you don't want to make a roux. My favorite is milk gravy made with drippings from fried chicken. SO GOOD!!! It's also not required to have biscuits. Gravy on a piece of bread or toast is also yummy.
Biscuits and gravy originated in the South but it has spread across the entire US. Having said that, if you are in the northeast or anywhere along the west coast I wouldn't recommend it. B&G are a dish you probably want to stick to in a rural area or in the south only. The northeast and west have their own cultural favorites and if you are going to be there, you should try those, which will be executed much better than their B&G. LOL Besides, the northeast has SO MANY different breads that you don't want to miss out on them. Their bagels, pretzels, bialys, challah, babka, knish, etc., are absolutely not to be missed
Congratulations on hitting 10,000!!!! I knew it would happen. You are so sweet and kind, thoughtful and smart. Wishing you all the best Jono!!!
im sure most of those breads are available near him; although, bridgeport CT does pump out some great breads. the best ive had in the country, however i think its mainly due to polish and german bakers. i have no idea if he has the same quality in slovakia.
Gotta say, the SG&B at Mike's Place in Kent, Ohio are on par with the best stuff I've had in the South.
@@joshjones718 You're right, being in Slovakia puts them smack dab in the middle of baked grain heaven and likely means they have a large selection of breads. I wasn't thinking of that. Instead, you may have noticed that most of the breads I listed are Jewish breads, which may have left their mark before being mostly eradicated from the area, but I don't know. I do believe there are currently more Jews in New York than all of Eastern Europe, so I was assuming a bit.
I was thinking of New York when I wrote of the northeast. I lived there and enjoyed the vast selection with so many bakeries representing nearly every nation. Of course there are many Italian bakeries, but also Greek, Hungarian, Columbian, Mexican and a huge selection of Jewish bakeries as well. They are all multitalented and produce all the breads a New Yorker wants to eat, but they also have their specialties, and they......ohhhh, they make life worth living, LOL. I now live in bush Alaska and I can't tell you how many Sunday mornings I've grieved for the want of a fresh bialy or everything bagel.......or a loaf of challah to make the best french toast ever.
@@Beedo_Sookcool Well, while I sort of slandered the west coast and the northeast for their B&G, I would never claim that there aren't restaurants or delis in those areas that absolutely nail it. I've had wonderful "country" food in the heart of Manhattan, so I know better. I'm just suggesting that for a tourist it's usually better to stick to what the locals do best. My other advice to tourists is to always ask the local folks where to eat and what to eat. So if they ran into you they could eat at Mike's Place in Kent! 😀😀
When I travel with my family our rule is no chain restaurants. We try to eat at local, privately owned places that are either recommended to us or have other qualities that we look for. Off the top of my head I don't remember any terrible experiences, but I have a terrible memory and tend to let that stuff go unless it can be made into a funny anecdote. 😊
I'm going to be traveling a bit in the next couple of years and if I ever make my way through Kent I'll try to remember to try Mike's.....thanks!!!
@@msdarby515 Yes, exactly correct with te "no chains" rule! In once tried SG&B at Cracker Barrel after someone's recommendation . . . I should've sued them for attempted poisoning.
My personal motto is "Always trust a well-travelled fat man when it comes to food and drink," so trust me when I say that if you're in Kent, Ohio, Mike's Place will be worth the stop. 😉
we actually have several different gravies in the U.S. there is Brown gravy (beef based), Pork gravy (pork based and lighter brown than beef gravy), Turkey gravy (turkey based), chicken gravy (chicken based), Country gravy (flour and cream based with ground breakfast sausage), Sawmill gravy (like country gravy, but without the sausage), Red gravy (tomato based), Red Eye gravy (pork based with coffee mixed in), and Wine reduction gravy (like French wine reductions).
You will enjoy the biscuit and gravy, but be careful that is a big factor in the excessive weight problem in the US. Keep it to one to two breakfasts per week. Fried chicken you can eat every day if you leave off the gravy.
The correction for mushy peas is it needs a smoked ham hock and a bit of salt mixed in then cook it soft and add some chicken stock to thin it. It becomes split pea soup which you eat with grilled cheese sandwiches.
SG&B is one of those things that can be amazing or disgusting, depending on where you have it. I avoid getting it from chains like Cracker Barrel, and only eat it from independent restaurants who employ fat chefs who know what they're doing. 😉
@@Beedo_Sookcool Mom always said make sure the neon sign is fully lit and the cook is fat.
@@randallshuck2976 Your mother is obviously a very intelligent lady, and raised you well. My regards to her.
@@Beedo_Sookcool She had very strict requirements for giving up her resturant dollars. Depression era adult.
Congrats on 10K subs!! 🎉🎉 I'm with you about people making "eeewww" to food they haven't tried, but these are reaction videos, so I try to remember that they want exaggerated reactions. And yes, sausage gravy is amazing, and super easy to make at home, as are biscuits. You should try them. :)
Always fun. Thanks.
Gravy is easy to make. It comes from the leavings of cooking a piece of meat. Add a little milk and a bit of flour.
I grew up calling it milk gravy. It's country gravy, but it's only sausage gravy if there's sausage in it and you start with the grease from the sausage. You don't have to make it with meat at all.
Exactly, and there's country chicken gravy, and country beef gravy. To me, any gravy with milk is the "country". So you can have regular beef gravy, or country beef gravy. Is that how you call it? I'm a farm girl from South Dakota and we had milk cows and an abundance of milk, so milk was often the additive in our gravies. I would say we had gravy on the table at least once a day.......LOL My momma cooked three full meals a day to feed 4 to 5 hungry farmers and us kids. For example, we'd have a regular breakfast with sausage or bacon and eggs, maybe biscuits and gravy, made from whatever drippings from the meat that was served, like bacon, sausage or ham. Then fried chicken for lunch and roast beef for supper. Gravy with every meal!!! I can't imagine keeping up with that kind of kitchen demand!! Plus all the dishes and no dishwasher, either. In the summer we had extra hired hands and she packed up huge coolers of what she cooked or leftovers like fried chicken or roast beef sandwiches and we would have to haul it out to the fields and drop the lunches off to the different crews. I remember she'd always deliver to my dad last and how we'd sit in the clover on the edge of the field while he ate his lunch, and sometimes we'd have our lunch with him. What beautiful times. ❤
SOS: Sh** on a Shingle. Toast bread with sausage gravy on top. US Army chow.
It's also served in prison in Texas (TDCJ) formerly Texas Department of Corrections, but no sausage in the gravy, and the gravy is watered down n' runny, no salt or pepper either, and the biscuits are hard as hockey pucks. Men have literally lost teeth, and bled from their gums trying to bite into a dobie. They're called "Dobies".
Btw, the green liquid in the horse trough is water, the black is coffee. Yes, you stick the table pitcher in the trough to fill it up. All sorts of nasty, dirty hands dipping into that trough. Guaranteed that each cup is chock full of floaties, and bacteriological, virulogical surprises. No cream or sugar either. Have fun. Texas luv's you!
Biscuits and gravy along w/ cheesy grits or grits w/ an easy over egg on top are a few of my favorite breakfast foods. Chilaquiles are my all time favorite breakfast food (spicy smothered chips w/ red or green salsa and an egg w/ cream on top) Be sure to try TEX MEX food when in Texas 🤤🤤🤤
Don't try Tex-Mex food in Torbay, Devonshire, though. At least not fom a place called "Jingles." When I was dating my (American) now-wife, I took her there, and she ordered a chicken chalupa.
It came out enrobed in puff pastry.
Drizzled with hollandaise sauce.
We still laugh about it, 18 years later.
As an alternative gravy , I highly recommend Creamed Chipped Beef gravy - which is normally served on plain or toasted bread , BUT can also be served in place of Sausage Gravy on a Biscuit
. It is also called SOS - S*** On a Shingle .
I call it white gravy. It’s only sausage gravy if there’s sausage lol
Don’t know if you’ve already reacted to these, I don’t think so, but weird food history ( RUclips channel) has a series where they search out all of the variations of a particular food here in the US. They have covered pizza, hotdogs, and bbq, off the top of my head. These are great and I would love to see your reactions. Congrats to the 10k. Keep up the great work❤
Biscuits and gravy are my favorite camping food to make for breakfast. It tastes even better when you make it in a dutch oven.
🤣🤣😂Their "ughs" and all reactions make the videos. Love it. At least they give it a try. =)
At a birthday party last weekend: had Chicken and Waffles, Grits, Biscuits and Gravy, fried chicken, delicious...😮
I'm guessing my invitation got lost in the mail? 😜
Congratulations on 10k. Keep up the good work. Love your channel
My Dad ate gravey on everything but boobs and he lived a happy 47 years!
Somewhere inside me there's this old English actor, Gordon Jackson saying: 'Now why didn't anyone think of that before? Why it's so simple, it's absolutely brilliant!' Then he gets tackled by my cardiologist.
Mr. Hudson from Upstairs Downstairs!
No one who eats Shepherd's Pie is allowed to describe anything else on earth as "looking like vomit".
🎉 Congratulations! 🎉 on the 10,000 🎉
Southerner here and it is a staple for breakfast. I would watch my grandma make the biscuits and when i was old enough she taught me how to make them to perfection. We do eat it mainly for breakfast but when i was in my 20s and would leave the bar after a night of drinks i would head to any place serving breakfast all day and order biscuits and gravy and it was the perfect thing to ward off a hangover.
Since you like coffee try biscuits and red eye gravy...
In all of my thanksgiving experiences, we'd have both white and brown gravy. We're not against brown in the slightest, but we're KNOWN for the white.
Oooo! I made homemade sausage gravy just yesterday! Delicious!
I'm from Southeast Texas and I love Biscuits and Sausage Gravy we eat them for Breakfast or dinner, also love my chicken or French fries dipped in gravy!
Congratulations bro, and can't wait to watch you try biscuits and gravy and chicken fried steak with mashed potatoes and gravy.
Howdy from the pacific north west , every Sunday in my house we had biscuits and sausage gravy. It is easy to make. There's many recipes online. So what us Americans want to see is your family make biscuits and gravy. Thanks for sharing. 🤠
We have our brown gravy too but it is mostly eaten on food like Roast Beef and mashed potatoes. This is white sausage cream gravy. Breakfast Sausage gives it that special flavor that is perfect for biscuits. Regular White cream gravy goes with food like Chicken Fried Steak and potatoes. The gravy is made from the grease of the meat being cooked, cooked breakfast sausage, flour and whole milk. It gives off a creamy texture. The crumbled sausage makes it appear lumpy.
So, never had mushy peas much in the UK, but I make a peas purée with ginger and soy sauce that is pretty awesome. Actually started when making peas baby food for the babies. Super good!
I'm partial to Foresight brand pease pudding, myself. Much thicker and flourier than mushy peas, almost like pea-flavoured mashed potato. Goes great in hot sandwiches.
There is so many different types of gravy. Gravy is just the general word for it. My favorite is sausage gravy and it's super easy to make. All you need is sausage, flour, milk and salt and pepper.
I like my biscuits fresh from the oven with butter and jam or honey😋 While I have never had it myself I have heard of biscuits and chocolate gravy.
As for a meal every day grilled hamburgers with fried onions
1:54
These are the same rules I grew up with too when it came to what food was put in front of you at dinnertime
I like a breakfast sandwich on a biscuit or butter and jam or honey...
Both are so easy to make! You’ll love it!
What makes a really good gravy. Make it just like normal. A fair amount of black pepper, then put in about a Tablespoon of the brine from peppercinis. Right at the end and stir in, gives it a just a little zing and spice.
It's easy.
You just fry up a pound of pork sausage in a large skillet until fully cooked and browned, add 2 tablespoons of butter and stir to melt, sprinkle on 1/3 a cup of flour and stir, cook that for a minute on lower heat, then pour in 3 cups of milk, a teaspoon of pepper and 1/2 teaspoon of salt. Cook, stirring on low until thickened. Oh, and split the scones open first.
(One US cup is about 250 ml. Or use any small cup.)
We make brown gravy too but whìte gravy is best
I didn't even realize that I was sub 10K. Congratulations man! That's a real accomplishment.🎉🎉🎉
We never had mushy peas but Daddy would make cream peas with lots of black pepper and we love it.
Yup, you nailed it. A lot of it comes down to just wording, and people tend to weigh the words too much. American white gravy really just boils down to being a béchamel sauce with the added flavoring of sausage and the all the fat/juices you get from browning sausage (aka deliciousness). Very tasty on carbs/bread and I can't wait til you get to try some!
Biscuits are easy to make so is the gravy. 3 ingredients for the biscuits and 3 for the gravy. For biscuits use 2 cups self rising flour, 1 stick of butter chilled and cut into little pieces, Nd some buttermilk or just milk.cut the butter into the flour until crumbly then add in the milk slowly until moist but not too sticky.turn it outnon floyred surface roll it out to bout quarter inch thick fold and repeat bout 5 times.then heat oven to 410°farenhieght. Use something about 2 inches round or square and use it to cut out the biscuits.place on lightly greased baking dish about an inch apart. Bake for 12 to 18 minutes or until Brown on top. The gravy you cook some pork sage sausage in a pan.then throw in some flour to lightly mix into the grease from the sausage. Cook it for a few minutes.then slowly add in milk and whisk. Salt and pepper it. It will thicken as it cooks. Voila biscuits and gravy.
Sweet iced tea can be sweetened to your liking. I usually get it unsweetened add my own sweetener to my taste.
You can easily make this yourself- That’s just a milk gravy-if you have milk, flour, salt/pepper and butter-you can make this. Also-those chunks are breakfast sausage crumbled up. It’s so good-and an American southern staple!
Let the flour brown up in the pan before adding the milk! My mom always did it that way.
Just found your channel - binge watching your videos 😊
The only mushy peas I've ever seen were inside a small jar labeled "baby food".
i love to make my sausage gravy with spicy breakfast sausage, and I put a lot of black pepper in. It's great breakfast food on a Sunday (or if you need a hearty meal before working hard) with eggs too (usually scrambled, but to each their own). We also eat biscuits sweet here, you can put butter and jam (one of my faves), butter and honey, butter cinnamon and sugar, etc. Biscuits are amazing savory with brown and white gravies, with roasts, with stews and soups. Highly recommend you order some biscuit mix (or just get a recipe online and find the stuff if you can), and try to make gravy at home. It's easier than you'd think. This sausage or pepper gravy is also great on fried chicken and chicken fried steak.
I can't say a favorite meal, I LOVE food lol.
I just had biscuits and gravy for dinner last night. One of the best meals to eat =)
I'm from Virginia. Went to my aunt's house one summer for a week in Delaware. She asked what i wanted for breakfast one morning and me being a good ol southern boy i asked for biscuits and gravy . She had never heard of it and proceeded to make brown gravy. I sat there and ate every last bite on my plate. I didn't have the heart to tell her it was wrong
If gravy is cold it's awful....love sausage and gravy over grits!!! 👍🇺🇸
The fastest way I can describe what biscuits and gravy is to a commonwealther is "flaky dinner rolls with sausage bechamel". Biscuits are maybe similar to scones in their ingredients but the addition of an acid, usually buttermilk, radically alters the texture from something cakey and crumbly to something flaky and steamy soft in the middle. The sausage or sawmill gravy is essentially a roux based sauce made with meat drippings, in this case ground pork sausage with the actual sausage pieces mixed in. It doesn't look that great in photos, maybe because when you make something out of cream and sausage it inevitably comes out looking grey and brown.
I also highly recommend putting butter and honey and/or jam on a biscuit.
The funniest thing to me, as an American, is having a similar reaction when I first found out about white sausage gravy. I was probably about 8 by then, I had gone that long not knowing about sausage gravy and was so confused why it wasn't brown.
My Biscuits and Gravy Breakfast, includes a maple syrup sausage gravy, wirh a couple of over easy egg's, with shredded crispy hash browns, with some Chohula hot sauce.
Those biscuits were perfectly done... nicely browned and crunchy outside, and fluffy inside. And, it'[s sausage gravy with lots of butter. I make it a lot, and I sometimes use a pound of bacon instead of sausage. And, yes, a bit of jam on the side is quite good... sweet and savory always wins.
This is a good recipe for sausage gravy.
½ pound ground pork sausage
3 tablespoons butter
¼ teaspoon salt
3 tablespoons plain flour
¼ teaspoon pepper
2 cups of whole milk
Cook
In a large Iron or heavy skillet, crumble and cook pork sausage until browned. Drain and set aside. Reserve 1 tablespoon of grease from sausage to remain in pan.
Melt butter in the same pan with reserved pork drippings. Once melted and combined, add in flour, salt and pepper. Mix well into melted butter and reserved drippings. This will form a paste or ball. Cook flour mixture for one minute, stirring the whole time.
Once the flour smell has gone, drizzle in milk, taking care to whisk mixture the entire time to break down the roux paste into the milk. Bring to a boil over medium to high heat and cook until desired thickness. This should only take 3 to 5 minutes.
Lower heat to simmer and add cooked sausage back into gravy. Simmer for 3 minutes or so until sausage is heated through. Taste to make sure it doesn't need more salt or pepper to your taste.
Serve over Homemade Buttermilk Biscuits.
I find it so hard to believe that there is only one kind of gravy in the UK,right off the top of my head I can name at least 5 .
There's more than one kind of gravy in the UK. Just not THAT kind.
I just made this for dinner last night lol. It will taste slightly differant in each place you have it. Mine is spicy but I think you all will love it. It is very filling.
Oh man… sir… you’ve got to try and make it yourself. Biscuits and gravy is really easy to make. There’s hundreds of recipes on RUclips. But if I were you I’d try making buttermilk biscuits. You can’t get anymore southern than that. You gotta make sure you keep all your ingredients cold tho. If your dough starts warming up… stick it in the freezer for 10,15 mins and start cutting them out into rounds. If you have extra dough just form a ball and put it next to the others.
* please… when you’re rolling out the dough don’t forget to fold them into layers. Roll the dough out and fold the dough into threes. That way your biscuits will have nice fluffy layers in between.
And the gravy… SO easy to make. It’s gotta be white gravy tho. And don’t forget to add sausage. Cook the sausage till a little crispy and then add it to the gravy. Mmmm!! So good! My favorite type of sausage is hot sausage. Adds a little kick. Not too spicy
I made biscuits and gravy this morning for breakfast .. with coffee
I like mushy peas, with bacon bits mixed in. Sausage gravy with biscuits is amazing.
I think that, initially, the kids reacted to the presentation. They dumped the gravy instead of spooning it on the biscuits.