Indians React to Try Biscuits and Gravy for the First Time!
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- Опубликовано: 3 авг 2024
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EDIT: Forgot to add the biscuit recipe. duh, sorry.
Basic Biscuit Ingredients
2 cups (250g) all-purpose flour 1 tablespoon (17g) baking powder ½ teaspoon (1.8g) salt ½ cup (170g) shortening ¾ cup (177.44 mL) cold milk.
Flour, Baking Powder, Salt, Shortening, Milk
Sift the dry ingredients into a large bowl. Cut in the shortening, and add the milk. Mix until the dough is soft and doesn't stick to the side of the bowl.
Turn the dough out onto a lightly floured surface and knead briefly. Roll the dough into an even sheet that's about ½-inch (2cm) thick.
Use a lightly floured biscuit cutter (a cup or glass will work too) to cut out the biscuits. Place the cut biscuits on an ungreased baking sheet. Re-roll the dough, repeating the cutting process, until all the dough is gone. Bake in an oven preheated to 450 degrees F (230c) until golden brown.
Gravy
1 pound (453.59 g) ground sausage, 1/4 cup (31.25 g) all-purpose flour, 3 cups (732 g milk) milk, Salt, and pepper to taste.
Heat a large skillet over medium-high heat. Add in ground sausage. Use a spatula to break up the sausage into small pieces and cook until the sausage is browned and cooked through about 8 minutes.
Stir in all-purpose flour until no white powder remains.
Slowly add in milk, stirring constantly. Bring to a boil. Reduce heat to low and simmer until sauce is thickened 2 to 3 minutes.
Season with salt and pepper to taste. Serve hot over toast or biscuits.
Great info.
I would suggest that if one can get hold of it you will want to use country-style pork sausage which is seasoned rather than just basic ground pork sausage. Do not use Italian or Polish sausage, though chorizo sausage may work. Using country sausage adds a lot of flavor to the gravy because of the spices mixed in with the meat. In countries where there may be halal restrictions a beef sausage could be used. One can likely look up recipes for grinding and making their own country-style sausage and use the list of spices and mix it with plain pork or beef sausage.
There is a vegetarian option for the gravy typically called sawmill or country gravy that can be made without using meat in it or pan drippings from meat being cooked. I don't know whether milk other than cow's milk works well for making the gravy as some of the nut and grain based milks have different fats and proteins in them that might not react to cooking in the same way. I'd suggest whole milk or 2% milk for the gravy rather than skim milk.
Some people like to add some ground cayenne pepper to the gravy to give it a little extra kick or use a spicy country sausage or chorizo to make the gravy for the same reason.
Grated butter is better than shortening in biscuits! Especially if you add even more melted butter on top of the biscuits as soon as they come out of the oven. I definitely prefer Chef John's recipe for biscuits. Make sure your butter remains cold (pop in in the freezer both before and after grating it) and only mix until it barely comes together then do a triple fold and roll out three times before rolling out and cutting. Minimal handling of the dough with your hands is needed because you need it to stay cold for extra fluffy biscuits. 😁👍
The biscuits are like a buttery bread. The gravy is milky. Each region of the US makes it slightly different. In the south we like it peppery, with ground sausage. None of them are sweet. Our sweet "biscuits" are called cookies.
I'm a Southerner from the South Carolina Lowcountry.
Biscuits and Gravy is buttermilk Biscuits with a milk based sausage gravy.
P.S. seasoned with back pepper...IT'S a SAVORY (not sweet) breakfast.
Just commented about my Mom Mom who grew up in South Carolina and made the BEST chipped beef and gravy ever…I still think about it and she’s been gone about 10yrs, was like my best friend too
@@mr.smithgnrsmith7808 NOBODY makes it better than MOM!
Same here from Spartanburg County in the Upstate . My favorite breakfast meat is Livermush .
Milk and flour based, yeah.
Hey neighbor! NC here, haven’t had a good low country breakfast in a minute. My month is watering!
In America we have multiple types of gravy. Traditional Brown gravy, pork gravy, turkey gravy, beef gravy even deeper and richer than the brown gravy. Red-eye gravy made with coffee, chicken gravy is lighter tan color and milder in flavor. We also have Chocolate gravy. White gravy is roux and milk based usually heavily seasoned with black pepper. This version of White gravy has ground sausage added to give it more flavor. Hope this helps your understanding of American gravy. If there's a meat, we got a gravy for it! 😂 😋
Mushroom gravy is my favorite.
@@timfeeley714-25 yum yum 😋
Well said. You saved me from typing the comment👍
The Beverly Hillbillies loved possum and gopher gravy!
Talk about a 10/10 comment on "American Gravy."
If you haven't tried biscuits and gravy, you haven't lived! ❤
Word!
So amazing, once you have had them you can't wait till the next time.
@@alankemper4068 I actually made it for dinner tonite lol ❤
They are better with jam & butter, west coast American here.
As you probably already figured out from the video, the things called "biscuits" in the UK are what we call "cookies". Our biscuits are akin to scones, but different. There's a golden firm-but-not-hard crust, and a very fluffy interior. They're rarely sweet -- and never sugary.
The sausage gravy is quite savory and, because milk is a main ingredient, rather creamy.
The gravy taste likes salty, meaty, creamy with chunks of sausage. The biscuit is crusty on the outside, light and fluffy on the inside like fresh bread. So Yummy!
Hello Loud Guys, this is your friend Mr. Tony from the state of Michigan USA. Typically, the biscuits that are used for "BISCUITS AND GRAVY" are not sweet. I love Biscuits and beef, chicken or turkey sausage gravy. If I understand Indian culture right Hindus have a taboo against eating cows. In the past I had an Indian girlfriend and she loved for me to cook her American food, and biscuits and gray was one of her favorite dishes. She also liked salmon patties, chicken and waffles, chilly, home-made cornbread with beans (we call it beans and cornbread), lima-beans and okra over rice and the list goes on and on.
Biscuits and gravy should seriously be its own food group. It is amazing.
Oh my gosh! Please excuse me for writing so stupidly. I come from the center of Wisconsin. And our gravy is made from the stock left over from roasting either beef or venison. In either case, it is -brown- gravy. I talked to my wife, and she had to get in contact with some of her extended famil(ies) which raised chickens. She even got Marie (a family member) to make a chicken gravy for us. Gosh and gollykins! that was smoother than what I was used to. The spices were definitely different - - but should have been for such a light, buttermilk based gravy.
With the sausage and grease still in the skillet, sprinkle the 1/4 cup of all-purpose flour right over the sausage and grease right in the pan.
Stir, stir, stir. We need to cook the flour a bit without letting it brown. This usually takes 2 to 3 minutes.
Next, you’ll gradually add in the milk, stirring well after each addition. Some folks like a thick gravy, so using about 2 cups of milk will be enough. Others like it thinner, so you can add up to 1/2 cup (or more) to the gravy to get it thinner. I like to use whole milk here, but 2% or skim milk will work in a pinch.
Reduce the heat to a simmer and allow the gravy to thicken.
The gravy will thicken even more as it sits, so feel free to stir in a little more milk to thin it out if it starts getting too thick for your liking.
There you have it! You just made the perfect thick sausage gravy! Grab the biscuits and enjoy!
Cream gravy is just bacon or sausage grease, white flour, make a roux. Then add milk &/or cream. Season well with black pepper. Simmer until it thickens. You can include sausage or not. Good on mashed potatoes, chicken fried steak, fried chicken & of course biscuits. All iced tea is not sweet. I drink iced tea without sugar.
We have brown "runny" gravy too but biscuits and gravy is a major comfort food
Biscuits shouldnt be sweet, only savory.. the sausage gravy is savory as well. Its made with sausage fried and when then the sausage is cooked in the same pan a bit of flour is added then milk with salt and pepper
A lot of American Southern food is much different than the northern part of the country. My family has lived in Mississippi since 1840 and the food has not changed that much.
Though I've been in California since the 80s, I was raised in Michigan, and was no stranger to biscuits & gravy. Anyplace you can find a truck stop, you can have all kinds of foods that are normally only associated with a particular part of the country or another.
Biscuits aren't sweet/sugary. They're flaky and buttery. The gravy is flour and milk based with salt and black pepper. With biscuits the gravy would have sausage or dried beef chopped up in it.
With fried chicken or chicken fried steak the gravy wouldn't have the meat in it. We also serve it on mashed potatoes.
What people in the UK call biscuits, in the US we call Cookies. American biscuits are a type of bread.
American biscuits are more akin to British scones. They’re basically like fluffy but crumbly bread, usually on the buttery side and maybe slightly sweet but not noticeably sweet. The gravy is essentially ground pork sausage with milk and flour and seasonings so it’s more of a savory, somewhat salty/spicy flavor.
Our biscuits in America are not sweet. They are completely different from British biscuits.
They obviously have one type of gravy in England, here in America we have different types of gravy to choose from.
I could eat this every day for breakfast, then pray there is enough leftover for dinner. The BEST.
southern buttermilk biscuits are a basic type of bread, and sausage gravy is cream base gravy with bits of breakfast sausage crumbled up in it.
and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
Spoon the sausage gravy over warm biscuits and serve immediately!
Being from New England and serving in the US Army, I got to try many cultural foods from all over the world. The army introduced me to chipped beef on toast. (SOS) This dish from the southern states is very similar to the biscuits and gravy that is now served everywhere in the US. There are many cultures, and many foods are combined to suit the tastes of most people. Indian and Mexican foods have many of the same spices that are combined to create new dishes. Also, French and German foods are very popular as well as Greek and Italian foods. Hot Dogs, Burgers, and Pizza, considered fast foods, have many flavors from many different countries. We are fortunate to have so many choices and cuisines in this country. We do not have to travel very far for a taste of the world and enjoy it very much. I can't think of a country that made a food; I didn't like. Well perhaps winter kimchee or extremely hot spicy dishes. Vive la difference!
Biscuits are NOT sweet, but to an English person, since they don't look or taste like their crumpets or biscuits, it seems sweet, or sweeter (not salty) than what they expected. If I recall correctly, scones are hard, dry, salty biscuits, but American biscuits are light and fluffy like a regular (white) bread or dumplings, and go with just about everything like just plain butter, or white, brown or cheese gravies. They tase great with jelly, jam, preserves, butter and honey (together), apple butter, ham and cheese, bacon and cheese and even syrup.
The gravy is actually not at all sugary. In fact, it's usually made from sausage drippings (grease from cooking up the sausage) which is mixed into flour to make a roux (thick paste), and then milk is added to make a basic gravy. Then you add in crumbled sausage, adding in salt and black pepper "to taste".
Finally, yeah, you can eat it for breakfast, lunch, dinner, for a snack or after a late night out before you go home to sleep (1 way to help counter the drinking and subsequent hangover in the morning👍😊).
Biscuits and gravy ❤️ nothing better. It’s like a warm hug from God. I have some in my fridge. I eat any day or time of year. Add ham, eggs.. you got a filling meal on the cheap
Gravy is salty and savory and a little peppery. The biscuits are light and fluffy. It’s a little crunch on the outside. And a little sweet.
Biscuits don’t have any sugar in them, the sweetness comes from the buttermilk and/or butter in it.
Biscuits are basically self-rising flour. buttermilk, butter,. Formed into a dough cut into rounds and baked. Sausage gravy or white gravy some people call it milk gravy... Is fried sausage then you add milk to the sausage and reduced to thicken with salt and pepper it's really really good. It's not sweet it's very rich and peppery... Biscuits are not sweet... Scones are like a biscuit but are sweet.
I'm an American, our biscuits nor our gravy is sweet. I don't understand why they called it sweet. Maybe they just misused the word ''sweet''. Maybe they just naturally think everything is sweet in America.
I think that kid was referring to texture. I think he was probably talking about a type of muffin when he said sweet bread. And our biscuits have a texture more similar to a muffin than their hard biscuits.
Yeah they meant a “sweet bread” not a bread that is sweet. Both of which are completely different from a sweetbread which is part of an animal.
The Indian people that don"t eat meat can have the same meal by using spices such as rubbed sage , black pepper , and coriander in the gravy . I imagine eating Samosas with pepper gravy and American biscuits would taste awesome .
Cream gravy or white gravy is a bechamel sauce made using fats from meat - such as sausage or bacon - or meat drippings from roasting or frying meats. The fat and drippings are combined with flour to make a roux, and milk is typically used as the liquid to create the sauce, however cream is often added or may be the primary liquid. It is frequently seasoned with black pepper and complimenting herbs and bits of meat may be added such as sausage or diced chicken liver. It is an important part of many Southern USA meals, and frequently used as an ingredient in casseroles and other southern dishes, such as biscuits and gravy and served alongside many Southern favorites such as mashed potatoes, fried chicken and chicken-fried steak.[4] Other common names include country gravy, sawmill gravy, milk gravy, and sausage gravy.
Chipped Beef Gravy and homemade biscuits will set you right! Most amazing thing on earth…growing up my great grandmother, and my mom mom would make homemade chipped beef and gravy all the time, cornbread too…they grew up in South Carolina and could cook their asses off…I’m from Maryland and Mom Mom would make crab cakes that were Heaven sent
It's a sausage, Gravy. IT has pork or beef minced with flour, milk, butter, onion, and garlic seasoning.
It's not a sweet dish but rather savory
It smells and tastes amazing. Sausage gravy also pairs very well with other typically southern dishes, such as fried chicken and country fried steak
Highly recommend
Sausage gravy is similar to Bechamel sauce. However, instead of using butter as the oil base, you use the grease from pork sausages. You make it exactly like Bechamel sauce but then you add pork sausage meat to it. It is very savory. It matches well to the biscuit since the biscuit is very fluffy and buttery but is light in flavor. The combination gives a unique texture and flavor combination.
I really enjoy it.
Biscuits and gravy consist of a mixture of flour, milk, and the leftovers from cooking sausages and there’s a very savory gravy. It is never sweet. As a milk gravy is often used with left over pieces of meat from frying foods, such as sausage or chicken and sometimes hamburger. It takes on the flavor of whatever meat that is mixed with it. White gravy with fried chicken over Rice is exceptional and could be a meal unto itself just as biscuits and gravy are. Black pepper is usually added as well and some people might use a hot pepper sauce as a condiment. American style biscuits are for Southern staple just as Indians like their flat flatbread. The best are made at home, but every grocery store has premade biscuit that can be cooked in the oven for about 20 minutes. They’re also delicious with butter and jam/jelly or with salty ham.
The whole vibe of biscuits and gravy is savory rather than sweet. The biscuits are usually buttermilk biscuits, so you're looking at a harder, almost crunchy exterior, but a buttery fluffy layered interior. The overall flavor isn't sweet so much as buttery rich bread.
The gravy is, at its core, a bechamel (which is to say a milk sauce created by making a roux of equal parts flour and fat, and gradually pouring in room temperature milk until everything is integrated, and then simmering until it's cooked down to the thickness that suits you). The fat is usually at least in part from de-cased breakfast sausage (which is typically pork) that's been browned and broken down into crumbles, but it may be supplemented with a bit of butter or bacon grease to get a proper amount of roux to work with the milk. The sausage crumbles are generally added back into the pan once the gravy's had the chance to thicken most of the way. Then you add salt and black pepper to taste (with a special emphasis on the black pepper. The flavor of the pepper should be a feature in the final product).
It's typically served as a breakfast, with one or two biscuits split in half to expose their interiors, and generous portions of the sausage gravy spooned over (seriously, there should be enough gravy on the plate that the biscuits are not visible), and possibly with an egg cooked to order over top.
Biscuits are buttery and flaky quick bread. The drop biscuits I make are butter, flour, baking powder, milk, and salt, if that gives you an idea of the flavor. The gravy is made from breakfast sausage (ground pork+red pepper, sage, salt, fennel seed, salt, pepper), flour, milk, salt, and pepper. You use the fat from the sausage to make a roux with the flour then add the milk and stir.
Nothing sweet in there at all, and should basically turn out flaky, creamy, buttery, and peppery in flavor and texture if done right.
Our basket is more butter . Then our southern gravy is a cream and meat sauce. With pepper and salt. It breaks down to a beautiful mixture
It's 'savory'. A White CREAMY gravy with a Milk base. Flavored with renderings (juices/fat) from sausage and thickened with flour. And included crumbled 'ground breakfast sausage', not a 'Banger'-type sausage, ( but that WOULD work). Americans also have NO problem with a BROWN meat-based gravy with a biscuit.
The biscuits are not sweet; they are more salty than sweet. The gravy tastes of sausage, of course, and spicy. It's an absolutely delicious breakfast.
its not a damn scone, we also have scones here and they dont taste the same, its all about the gravy and its salty and peppery.it's so easy to make.
we didnt concur the world to have beans on toast
You cannot think of the type of food that is in your country or in the UK this is a American food and most likely it's all different than the rest of the world. Our types of food have been around for over a 150 years and they are still going strong
The gravy is made from pork sausage, seasoned, after the sausage is browned in a pan then you add white flour and cook it together. As the flour cooks the different color is turns will make different flavors. If you want the gravy white then just cook it for a while and add milk to it, you add milk til the gravy is a little bit thin in consistency, then simmer the gravy til it thickens.
Can't wait to see you try it! Sooner than later please!
I love how everyone always refers to the biscuits as scones, when they are nothing alike other than similar look.. scones, as i have tried and been led to believe, are more of a semi sweet kind of bland cookie style pastry (as we would call them in america) .. where as a biscuit is a buttery savory heavy bread style of pastry.. completely different categories.. hehehehe "you wouldn't put gravy on a scone.." true, good thing these are NOT scones hehehehehe ;) there is a reason why Biscuits and Sausage Gravy are practically a delicacy here, and these guys are right in that you almost can't say enough about how good the mixture of them is.. I love that "it's like a warm hug" thought hehehehe fits it well.. on a cold morning, after having delivered papers, coming home to some steaming biscuits and gravy was like stepping into heaven... :) and a bread tin of biscuits and a container of gravy in the fridge, makes for a quick delicious snack any time of day.. :) just warm, pour, and eat..
Nah. The gravy is made with ground sausage, milk, butter salt and pepper. That's it. A proper biscuit is made with butter and flour and a bit of milk. Very simple. Very delicious.
American biscuits are generally not sweet in the way you're probably thinking. They generally don't contain sugar at all (though some people add a bit, especially if they're intending to eat them with jam instead of gravy but also some breakfast sausage is mildly sweet such as maple sausage so a slightly sweeter biscuit pairs well with a sweet sausage gravy and therefore it depends on what you're actually making) and gets it's slightly sweet flavor more because a lot of butter is generally used to make them. However, they are also sometimes made with shortening and those biscuits are not sweet at all, they're usually just a very light, fluffy, flakey and a tiny bit crumbly sort of bread. The type made with shortening are generally very neutral tasting and get their flavor more from their toppings and usually don't rise quite as much as the kind made with butter.
Sausage gravy is a meat sauce (almost all gravy is generally made from some sort of meat fat) that usually includes bits of breakfast sausage, usually pork sausage (though other kinds of meat can be used) so I'm not sure how a vegetarian could eat sausage gravy or any kind of gravy. I'm now curious if there's a good vegetarian version out there. 🤔 Anyway, the type used in this video was probably the most common type which is usually salty and has a generous amount of pepper (black pepper is most common but some people use white pepper instead so you don't get the black specks and it's slightly more mild pepper) which makes it a generally salty and peppery in flavor but the milk and flour used makes it mild unless you overdo the pepper or used bacon grease to make your gravy, in which case it might be heavy on the salt.
Basically, it's a savoury dish, not really sweet but when the biscuits are made with butter or you're using a sweet breakfast sausage it can definitely taste mildly sweet but that's actually not common. 😅👍
Biscuits and gravy is so easy, everyone should be doing it.
I think there is a vegetarian option of mushroom gravy. But, in general he goal is to achieve a fluffy raised biscuit with shortening instead of lard and balance with a milk based gravy with a savory flavor. I would avoid tofu at all costs. But I know some vegetarians like it that way.
The buttermilk biscuits they show here are also really good with jam, honey, or molasses, and butter., so you can try them that way even if the gravy is problematic for some reason.
Biscuits taste of fresh baked bread. Sausage gravy tastes of sausage, milk, black pepper. It is very savory and rich.
The gravy is made with pork sausage, of course, you can probably substitute pork for chicken or turkey sausage.
If you're vegetarian, you can still make a solid white gravy by using butter instead of sausage grease. I do this sometimes when making gravy for chicken or country fried steak outside of breakfast time. Since the sausage pieces are themselves seasoned prior to cooking, you need to up the seasoning of the gravy a little bit to make up for their absence- the primary spice added to sausage gravy is black pepper (the gravy in the video didn't look like it had enough, imo), but the sausage, depending on what kind is used, probably carries over some paprika and cayenne, so using those as smaller additions can help round out the flavor of a white gravy without sausage.
Southern Biscuits don't normally have sugar. Any sweetness comes from the fats, such as: butter and/or buttermilk. They are normally eaten with savory foods. Brits tend to consider all US American breads as being sweet even when there isn't any sugar in them. I'm wondering if they put more salt in their breads than we do or if their butter is different. Maybe they don't put as much fats, such as butter, into theirs. Fats tend to add sweetness, too. The Sausage Milk Gravy is also savory, and is used as a topping not only for our Southern Biscuits, but for a variety of batter fried meats. The Sausage Milk Gravy is basically a variation of French Bechamel sauce with savory sausage added to it. Milk Gravy (with or without the sausage) can be eaten over biscuits which are frequently a breakfast item or they can be over batter fried meats which means that it is eaten any time of the day. We sometimes serve biscuits alongside the fried meats to help sop up any of the gravy from the meat. It is a heavy gravy, so it isn't something that you would want to eat before doing any kind of activity. You would want to rest a bit first.
gravy has a savory taste......made from flour, ground beef or pork, mik, pepper,, salt and other flavors...
The gravy is a savory milk based gravy. It’s normally peppery (there’s a lot of black pepper in it)
I like my sausage gravy spicy so I’ll add red pepper flakes to it & hot sauce
With that hair... she looks better than ever
American biscuits are not sweet. They have salt in them but no sugar or any type of sweetness. They are crispy on the outside and soft on the inside. It's pretty much a type of bread. The gravy is made by frying crumbled up sausage in a pan and once it is done you add a little flour, some cream and some salt and pepper to taste them cooking it until it thickens. It is absolutely delicious.
We also use biscuits to make breakfast sandwiches with bacon or sausage and an egg, and sometimes the have cheese, too.
Pan Dulce, or Sweet Bread, is a style of bread made in Mexican bakeries. Some of that bread is meant to be sweet, while other breads are rather buttery and sometimes even flakey. That's what the boy probably meant when he said that.
American biscuits, what you would call scones in the UK, and gravy is a pretty standard breakfast food in parts of the US
The gravy consists of flour, mixed with grease and sausage which has been torn apart into small bits and fried in a skillet to make a thick soup like consistency and poured over the biscuit/scone
The biscuit/scone can be left in one piece and eaten with a fork, or torn apart and eaten with a spoon
It's not healthy, but is tasty
American gravy is savory, not salty, really or sweet
Gravy is poured over mashed potatoes, turkey and chicken fried steak
Americans never really take to hot tea. Ice tea, sweetened or not, is huge
Yiu should look up the recipe and try it
I'm a southerner from Tennessee, the gravy is made basically with flour, milk, and sausage with salt and black pepper used to season to taste. I hope that gives you an idea of the flavor.
prefer baking powder biscuits ( no sugar). with butter and your choice of honey or jam on top..yummy...warm from the oven.
These biscuits can be savory, with gravy and they can be sweet, just add butter and jam to them.
Pork sausage and the white gravy is made with flour and milk and butter
its not the same sweet you're thinking, also birds going crazy lol
you should definitely try it, if you can. You won't be sorry.
Biscuits and gravy with 2 scrambled eggs on top
🤤🤤🤤
And some tomato slices on the side 🤤
American biscuits are salty and savory and the sausage and milk-based gravy is also salty, savory and spicy (due to the black pepper and the hot sauce that I add to mine)
I don't know why their biscuits may have tasted sweet as sugar is not an ingredient for regular biscuits. The gravy is a creamy milk gravy seasoned with breakfast sausage, black pepper and salt only. Biscuits and gravy are a breakfast food, but i make them for dinner about once a week because my family aren't awake and all home at the same time in the mornings. Since it is a family favorite meal, i make the breakfast for our dinner
Biscuits are savory, gravy is savory. But salty and sweet is good... salted carmel
White gravy is just butter, flour, milk, pepper. Add sausage
Jolly tries/describes American biscuits and gravy: “Brits Try Biscuits and Gravy for the first time”.
As far as the Iced Tea, if those high school kids liked that, then they really should try an Arnold Palmer, which is a half and half blend of lemonade and sweetened tea
Sausage gravy is definitely savory. It's slightly salty only because breakfast sausage is salty. But that pairs well with a buttery biscuit.
It's not as salty as you think. The savory of the sausage is much more forawrd than the salt. Biscuits and gravy is amazing. After a hard day, it sticks to the ribs and makes you sleep like you're in a coma. I eat biscuits and gravy any time of the day.
Don't get how they call a cookie a biscuit. Can't wrap my head around that one. And I don't know where this kid has been that he says it looks like a chopped up ferret. A gravy here is not sweet but savory. You have different gravy for different kinds of meat. You can control the salt amount when you make it yourself and not all restaurants have salty gravy. Don't judge a book by it's cover, you may be surprised that you like it.
You can also have biscuits by themselves with butter and jam
American biscuits aren't sweet, they are buttery and fluffy and flaky. They are sort of like our version of naan, or a tortilla or baguette. They can be eaten with a savory dinner, or desert. The can be filled with bacon and eggs or fruit or syrup or honey. They are just good with whatever flavor you want to add to them.
White sausage gravy tastes very floury, since the flour isn't cooked long in the sausage oils, it has lots of black pepper and salt, and creamy from the milk. Creamy, floury, peppery, with smoky pork sausage flavors.
Great channel same with their Korean Englishmen channel. Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. I don't know why they think it can be only one color. Also like i am sure it's not bad but you can get one that is much better in presentation and probably taste even in england. i would go to these guys to help figure out something Korean not America. You guys are great watch really fun and different.
Hi guys, sausage gravy, and baskets has a sweet and light salty flavor. During a winter morning a plate of hot sausage and gravy is a heavenly way to start your day. Hell, it's good as a diner meal to.
Biscuits and gravy is the best. It is amazing as part of a breakfast on cold winter days that will warm you up, and it is filling and super tasty too. She thinks she wouldn't like it, but I'm betting she would if she likes hearty curries and naan together.
Sausage gravy: Cold pan, uncased breakfast sausage, heat on medium while breaking up sausage into 1 - 1.5 cm pieces, brown, judge amount of rendered fat and add equal amount of flour, cook 1 -2 minutes, add whole milk (amount depends on amount of sausage, maybe 1/4 cup per ounce?), good amount of ground black pepper, pinch salt, maybe a dash or two of Worcesteshire sauce and/or small pinch of cayenne, heat while stirring until thickens, serve over halved buttermilk biscuits.
Buttermilk is a cultured sour milk drink. Think a milk viscosity yougurt, nowhere near thick. Maybe add a tablespoon of active culture yogurt to a liter of whole milk and let it sit in the fridge over night.
Here are two very good instructional videos for biscuits:
Easy biscuit recipe: ruclips.net/video/gQ9_JCSIptk/видео.html
Flaky biscuit recipe: ruclips.net/video/oUkmTHA7AEw/видео.html
One would not usually have sausage gravy with chicken, it would be country gravy. No sausage, use equal amounts of ghee and flour for thickener then proceed with milk, etc. as above
American sausage gravy, and biscuits, is made with PORK SAUSAGE.
best way to put a gravy flavor profile where you might get the idea... hmmm maybe a roux with milk and seasoned
Cook Pork. Add Flour to Grease. Pepper it all….nd bake Some Buttery Bread to dump that on
sausage gravy is milk based with sausage in it. our biscuits are different from scones.
There's no sugar in biscuits and gravy .
You have no idea how good biscuits and gravy is! My first experience was visiting Memphis way back in the day and was shocked at how good it is. The biscuit and the gravy (butter/sausage/etc) makes it.
Regarding the iced tea... the US is in a much lower latitude than Europe... the South and West are quite hot, so we have iced drinks.
I had to pause 5 seconds in. Honestly it's my own fault but the vast differences in volume between channels is crazy, in retrospect I should expect nothing less than to have my eardrums blown out going from fishingwithnorm to "The Loud Guys".
You'll never wrap your heads around this until you understand that American biscuits are not sweet. The boy saying that it was sweet was only speaking in relative terms. Other than that I can only say read the other comments.
Sausage gravy is made with pork meat and pork fat, flour, salt, pepper, and milk!
This gravy is amazing by the way, on a breakfast plate I’ll smother everything in sausage gravy 😂
The gravy is basically made with milk, flour, grease from sausage, the bits of sausage, and black pepper. And American biscuits have a light outer crust but inside are light and fluffy. I love a biscuit with just a bit of butter if I am feeling lazy but even here in the north I have biscuits and gravy a few times per month. The sweet tea is super sweet. You literally super saturate the tea with sugar hence heating it so it would absorb more sugar than it would at room temperature.
Sausage gravy is similar to hollandaise or béarnaise sauce.
Popular in the American south. It is delicious but it’s not my favorite go to breakfast food.
There is the process of the milk based salty sausage gravy and how it soaks into the biscuit that makes it a delicious eating process! Very similar to doing brown gravy soaking a white breaded roll or bread with roast beef. I love how bread reacts with certain foods like Grilled Cheese!
I make my biscuit gravy with bacon instead of sausage.