Ok I’m an Appalachian Southern Grandma and o have 60 years experiencing with biscuits. I wish more of your compatriots made 2 ingredient biscuits. They seem to be locked on the idea that these are like scones. No. The ingredients are similar but technique and proportions different. With this simple recipe you can make many kinds of biscuits-cheese, blueberry, bacon…Great job! The gravy is another matter. We use much less breakfast sausage-maybe 1 cup. Fry on medium to render the fat. When the breakfast sausage is done, see if there is about 2-3 Tablespoons of grease. If not, add a little butter or lard. Add that amount of flour and mix well. Allow the flour to cook and toast in the sausage. You can let this cook until it starts to brown a little. Then add 1-2 cups milk and stir constantly. Lower the heat and allow it to thicken. It should be the consistency of hand cream or maybe cake batter. Test for salt and pepper. The sausage has been seasoned with spices. But I have had to add a little garlic and onion powder or cayenne along with salt and pepper. Watch the salt. The sausage is salty. Try again. You almost have it. But see if you can get American breakfast sausage.
If you r just using pork mince and not sausage you may need to hit your gravy with sausage spices ..... Tyme, sage, coriander and fennel. Just a thought.....
I have tried to make several things; like Yorkshire pudding which was delicious, Lord Woolton pie from WW2, bangers and mash, Welsh rarebit, etc... British food is really good.
In America "gravy" is a thick sauce topping and comes in many forms. Brown G uses water, White G uses milk (or buttermilk), Red Eye G uses coffee and also made from chicken or turkey bits and "pan drippin's" To make buttermilk put full fat cream (heavy whipping cream) in a jar and shake vigorously. The fat solidifies into butter and the liquid left is the buttermilk.
Or, to make buttermilk using whole milk: A) you can put a tablespoon of lemon juice or vinegar in a 1 cup measuring cup and then fill the cup with whole milk OR B) add 1 and 3/4 teaspoons of Cream of Tartar to 1 cup whole milk.
Need to slice the biscuits in half. Then pour the gravy over. The reason this little detail matters is the little holes in the biscuit when you slice it in half hold the gravy really well like little pockets. Anyway, glad you liked it.
Even as a kid, I'd just crumble my Mamaw's biscuits into a bowl and pour the saw mill gravy over. You can add scrambled eggs if you're feeling fancy 😂.
Pro tip: when you’re pressing out your dough, fold it over four or five times. Those “layers” you fold in there will give you a better biscuit you can cut in half.
The art of making biscuits is in how you handle the dough. You want just enough moist ingredients to keep it together, and gently mix it only enough that it's combined well. The trick is to be easy and gentle and not over-mix. Then press it out on your waxed paper and gently fold and roll maybe 4-5 times or so. Form the scraps into a biscuit with as little manipulation as possible. Spread a little egg wash on top or a little butter if preferred. They'll be flaky and delicious! As Appalachian Grandma said in her comment, this will make the basis for any kind of biscuit you want. Also follow her direction for gravy. She's 100% right! You can also make gravy from bacon grease in the same way if you don't want sausage. Just serve the bacon on the side and make it a smooth gravy. Scramble yourself some eggs and enjoy a hearty southern breakfast…
Nicely done. Glad you enjoyed it. Next time try this: 2 cups self-raising flour and ~1.5 cups heavy cream. Minimal mixing (important) and make what we call drop biscuits. The dough is slightly wetter, that's how it should be. Scoop and drop the batter onto the baking sheet, about 1/4 cup each. Pat down a little if you like or leave them as is. The thing with biscuits is the less you handle the dough the better they are. Just barely mix to form a ragged, shaggy dough. Any kneading or too much rolling makes them tough. That's why drop biscuits are easy for a beginner. If you do want to make cut biscuits just pat the dough into a disc and when you cut, put the cutter straight down into the dough and lift straight up. No twisting-that seals the sides and prevents rising. For the gravy use Cumberland sausage, it's the closest to a US breakfast sausage. Add pepper or other seasoning as you choose but you want the layers of flavor from sausage. Pepper gravy is fine but sausage gravy is just so much better (IMHO).
Hi 👋, I’m from America, there’s a women I follow The pioneer women . She has a great sausage gravy recipe that has a bit more of a kick to it, I don’t use the onion or thyme/or sage in it but it’s really good. If you want to try some southern American recipes she has some good ones 😁
Hi 👋 That would be great thanks, please share the link or let me know the channel name and I'll check that out. I really liked this dish, I'm surprised it's not cooked over in the UK more as it's just the kind of comfort food we like here. I need to try more US comfort food! 😁
@ ruclips.net/video/5awWcEEofVQ/видео.htmlsi=uwlqBDwI8RiZhFkZ here’s the link to her video it has the recipe down below, I use hot sausage when I cook it.
@@TheLastCrumb-FoodI find her's is more complicated than it needs to be. Easier recipes out there to find, research a little, find one that works best for your space/living
@@TheLastCrumb-Food The self-rising flour and cream recipe is a shortcut- it makes acceptable biscuits, but a regular recipe, using chilled butter that you cut in, is a little more work, but you get amazing biscuits. "Cowboy Kent Rollins" is an actual cowboy, chuck-wagon cook. If you check out his stuff, you'll find a whole lot of good American comfort foods and see how they're made. He does cook outside, using a grill, Dutch oven, etc., but much of it could be made inside: www.youtube.com/@CowboyKentRollins
@@RogCBrand I will make the more complex biscuit next time as I think the recipe I tried felt like too much of a shortcut and I could see the potential. Kent Rollins is awesome! been watching him for a while, I'll have to check his recipe out and give that a go. Cheers 👍
In the US there are multiple types of gravy used in various meals. biscuits and gravy uses a milk based gravy with often cooked sausage or bacon juice plus flour to thicken. other meals use the typical brown gravy that is best when it is the meat juices of beef or turkey rather then out of a packet. we also have red eye gravy which uses a brewed strong dark coffee such as chicory along with juice from a certain type of ham called country ham which it is often served with. note this gravy is very much a thin liquid that will stain clothes with a very pungent coffee odor but tastes delicious along with the country ham it covers. we also have tomato based gravies for certain dishes
Thank you for the brilliant reply, that is really interesting. The red eye gravy sounds really strange (but delicious), now I need to try it!! Our traditional gravies are almost always thickened meat juices with stock so it’s great to here how other countries do theirs :)
@@TheLastCrumb-Food red eye gravy real problem with doing it in the UK is the Country Ham. Not sure how much is exported to the UK and who over there would be able to get it and sell it. Country Ham in the US ham which is dry cured and whose preparation varies depending upon the traditions of the state it was made in. Hence the taste of the country ham can vary. Due to the dry age storage process taking several months to several years they are more expensive then wet cured hams. Wet cured ham in the US is called city ham which you are likely familiar with since that would be what the markets in the UK would stock. This type of dish in the Uk I think would require a fair amount of research to not only do it but also see if the ingredients are available without breaking the bank.
Usually we use what is called breakfast sausage... It is a loose sausage that has spices in it such a sage or hot pepper flakes and the like mixed with fatty ground pork. ... Gives you a more flavorful gravy
@@TheLastCrumb-Food Our breakfast sausage is contrasted with ground pork (which is what you used) with no spices in it, and Italian sausage, which is like breakfast sausage but has fennel in it. (Excellent for meatballs, meaty pasta sauce, lasagna, etc.)
Old-time cooks (grandmas) of the Southern USA used an old tin (a small one) with both ends cut out for biscuit-cutters (if they used anything but their hands). So your cup-cutter was fine. But you should rub melted butter on the biscuits before baking. And I like my gravy a little more liquidy (for that you just add a bit more milk or even water after cooking).
Fun thing is the US version of biscuit is close to the traditional usage which was a unleavend bread. Ship's Biscuit was a twice baked bread meant for long term storage. Buttermilk biscuits are quick bread. The channel Townsends has a video titled "The Evolution Of The Biscuit - From Potash To Baking Soda - 18th Century Cooking" The American usage of Cookie came from the Dutch in the 17th century from koekje .
Even as a kid, I'd just crumble Mamaw's biscuits into a bowl and pour the saw mill gravy over. Fine job on your first go, add rubbed sage to the gravy if you're just using ground pork (mince across the pond lol).
Fry 2 eggs over medium (whites cooked, yolks runny) and put one on top of the gravy on each biscuit. Delicious! Also good is to fry crispy hash browns or country potatoes and cover with sausage gravy alongside the biscuits and gravy. Lazy way is to pour sausage gravy over toast when there's no time for biscuits. The big, fluffy biscuits you're looking for are called cathead biscuits. Look for a recipe for them.
I'm fascinated with you brits trying an American classic. Only thing I've noticed is the saugage i make my own sausage here in Tennessee i buy whole pork shoulder an grind it up. The seasoning that is most common in south to make minced pork is salt black pepper red pepper flakes an sage how much is determined by how much pork you have. During mixing process we always pull out a small piece into a patty cook it taste it untill we get seasoning to our liken. But yeah thats it an on biscuits I'd rather use lard instead of butter. An if its plain flour have to us baking powder so that rise a little. Over all great job though for what you have. Another staple in army we had it quite often was same gravy but used hamburger meat instead of sausage same process though we called it S.O.S.
I like to add just a bit of bacon grease to my sausage when i make my gravy. Also, try adding butter chunks into the biscuit flour with a fork before you knead it. Otherwise, great job!
There's a great video by a lady who kinda' shows the main differences between biscuits and scones. They're mostly the same, but scones have eggs & sugar whereas biscuits don't. So, biscuits are a more flaky, buttery lighter airier quick bread, whereas scones are perhaps slightly denser/heavier. But, that's about it. Though we do tend to use buttermilk in our biscuits, which give them a particular tangy flavors. And white gravy is a cream-/milk-based gravy as opposed to brown gravies which are more like slightly thickened meat drippings. And we tend to use browned ground/minced sausage meat in the "biscuits and gravy," which makes it pretty hearty. ^_^
Biscuits look good to me, in terms of size. Doesn't have to be exact Most folks do circles, some just cut in squares. :) 'Long as it tastes good, that's all that matters, I suppose? ;)
I prefer savoury flavours so this dish was perfect. I love a good scone (with cream and jam), but this meal has been calling to me for some time now :) I've had lots of excellent comments with ways to tweak it, so I'll be trying them out at home and enjoying this meal for years to come! Thanks 👍
Just a small note, season as you cook. Season the meat, this way every bite will have flavor. When you are cutting out your biscuits, don't twist the cutter. Straight down and up, this way you aren't sealing the sides.
in america you see buttermilk used rather than cream. The acid helps the leavening agent to rise. Put a tablespoon of lemon juice in a cup of milk and let it sit a while to play the part if no buttermilk is at the store.
America's Test Kitchen has several recipes for biscuits. From buttermilk to half butter half lard. I've tried them all. Another option is to maybe buy Bisquick. (Or order online) Maybe a local meat market might have American style breakfest sausage. Where i live, a meat market also makes British bangers, which I have with mash.
Normally, you'd make your gravy by doing it separately from the sausage. I'll explain. First you'd break up and fry your sausage until all the bits start browning on the edges. Then you'd take them out of the pan and put them in a bowl or something off to the side, but LEAVE as much grease/oil in the pan as possible, and use that for making your roux. Now, if the sausage you use isn't very fatty and you don't end up with much grease left over, you can use butter to add to it and make more. So with the grease and/or butter (and a few real tiny bits of sausage that inevitably are still in with it), you now add in your flour and whisk it all together over medium heat. And you want to cook this, whisking it around almost constantly, until all that flour starts to brown - this is to help cook that raw flour taste out of it and make the gravy a bit better in flavor. How brown you cook the flour is going to be a bit up to personal taste, but once it starts browning, it'll get browner very fast, so it's important to keep whisking and pay attention to it so it doesn't get burnt. Personally, I prefer to go for a darker shade of brown and not light brown, but light brown should work fine. Once browned and you've got a good roux, now you want to whisk in your milk. Whole milk will be best, as opposed to low fat options - the fat is going to help it thicken into a better and more flavorful gravy. Less healthy too, of course, but if we were trying to have a healthy meal, we wouldn't be making biscuits and gravy, right? Once you've added in the milk, this is a good time to add your seasonings. You can add it when you put in the flour, too, but depending on what seasonings you use, cooking them in your roux may have unintended flavor results. Personally, I just use salt, fresh cracked black pepper, and finely ground white pepper. But the world is yours; season however you best like the flavor to be. Once the seasonings are added, dump your cooked sausage back in, and keep stirring it all together until it comes to a boil. Once it starts to boil, it will thicken up quickly, and once thick turn the temperature down to low so it stays nice and warm for your biscuits. As for your biscuits, I'd recommend you look up some different recipes for baking powder biscuits, and just try some different recipes out. The ones you made in this video worked, but they didn't seem to rise quite as much as they should've, and I suspect it's due to the recipe. Just don't over knead the dough. The more you knead it, the denser and harder the biscuits will end up. Light and flaky biscuits will come from not kneading them much. For my part, I like to drip some hot sauce on my biscuits and gravy before I eat it, but that's just a matter of personal preference; and because I love spicy food. All in all, it looked great for your first try, and it'll only get better the more you make it! Nice work!
Recommend some Worcester sauce in the rue, a French term for this gravy, and maby some baking soda for the biscuits to make them rise. Also the best addition is two fried eggs on top with sunny yokes. Best breakfast ever.
Pork mince is different than breakfast sausage. Maybe should’ve added some of the same spices as breakfast sausage for the true American southern style biscuits and sausage gravy. Your biscuits would have risen a little better Had you allowed them to touch each other in the pan. Also, we butter the pan and just put the biscuits straight in the pan. No parchment paper needed. If you make the biscuits, touch each other in the pan, it crowds them, so the only way they can go is up, instead of out. So they will rise better.
The biscuits needed a little salt. Some baking powder would have helped them to rise. And they should be more golden brown on top; a little more time in the oven. Plating always requires slicing the biscuits in half, to reveal the fluffy interior that absorbs the gravy. Even flat biscuits should be sliced open, like crumpets, and laid open-faced (interiors facing upwards) on the plate. The outer crust, thin as it is, resists absorbing the gravy, and that affects the taste of the dish. Allowing the gravy to pour onto the interior allows the gravy and the biscuits to incorporate. Otherwise, you're not having Biscuits & Gravy, you're having biscuits with your gravy; they remain separate components. It's like serving a cup of tea and a small glass of milk and not mixing them, but drinking them separately. The gravy needed spices and a lot more salt. It's a savory dish. Pork is not sausage until it's been richly-spiced and well-salted. That said, you did well with the amount of gravy on the biscuits; we drown our biscuits in gravy. One last word about biscuits in America: Biscuits are used as 'sops', to absorb wet foods like gravy, meat juices, and soups/stews. We open them and butter the interior face, sometimes adding jams or preserves, in the fashion of a cream tea with butter (goes on first) in place of clotted cream. Used as sops, we will use biscuits to push food onto the fork, especially eggs with runny yolks. We'll also use the biscuits like little sandwiches, putting pieces of bacon or sausage or ham or even fried egg in between the biscuit halves, with or without butter. Chicken & Dumplings is basically a chicken stew with biscuits cooked on top of the stew instead of in an oven. The steam and heat of the simmering stew cooks the biscuit dough until it becomes fluffy inside and absorbs the stew juices, so the dough dries but does not develop a crust. You make the creamy (milk-based chicken and vegetable) stew first, then as its simmering to blend the flavors of the ingredients and spices, you lay a single layer of biscuits over the surface of the stew in its pot. Cover and simmer until the dough is no longer 'doughy' but 'spongey' instead. I recommend mixing ground rosemary into the biscuit dough for this dish, but it works well plain.
Thats called a cream biscuit and they are amazing. You dont have to use buttermilk. Many different ways to skin a cat. The only thing I'd do different is use an actual pork breakfast sausage. I realize the UK probably doesnt have that, but you could season the pork accordingly and it would be just fine.
American breakfast sausage is also made of pork, but it also contains a combination of spices unique to breakfast sausage. Here's a short video on how to make "Jimmy Dean" copycat sausage. Jimmy Dean is a brand name here in America. ruclips.net/video/wv9LEwwZVHw/видео.htmlsi=HrFSf8fZ6GK6Lr8v
Crispy Biscuits for sure; but a more "runny" gravy. Not so thick; You want it to soak into the firm Biscuits. (And use Mild Sausage instead of just Plain Pork). Well done for first time!!
It's a sausage gravy, so we use ground breakfast sausage in it. Most sausage has the right balance of fat to lean, plus herbs/spices to get the flavor. Regular ground/mince pork will not be the same thing and not yield the properties you are looking for in a good biscuits and gravy. The course ground pepper is perfect! The biscuits looked like a good attempt. Remember, practice makes perfect and you get to eat your way there, lol!
@@megakaren2160 It wasn't a criticism, but an explanation. I have used both ground pork (in a pinch) when I didn't have sausage on hand, and there IS a difference. That's coming from someone that always adds butter to my B&G.
Split the biscuits and spread some butter on them before you put the gravy on them. This gravy is also great on crispy fried potatoes which can be substituted for the biscuits.
My goodness, you are very close to making one of our next things.... A "Breakfast Bowl" which is eggs, hashrbrowns, sausge greavy, hashbrowns, and cheese. (once you add a bit more spices to the pork to make our breakfast sausage, but a very good job in cooking with what you had!)
You did pretty good. While neither was a traditional recipe, it works. The biscuits you made are what's called 2 ingredient biscuits. The taste is identical, but cream is a bit expensive so we usually use butter or lard an milk. The two ingredient name also assumes you are using self rising flour. I assume you used regular flour based on them being thin. The gravy probably tasted correct too. While you would go broke using that much pork in gravy every day, and our sausage has a lot of spices in it, the main ingredient is the pepper. As long as you put enough black pepper in it, its good. Its all about the black pepper.
Great job! Butter must go in the biscuits especially before cooking. Breakfast sausage is the best for the gravy. Not sure you have that in the UK. Either way it looked good.
Looks like your biscuits didn't rise much--your self-rising flour may have been old... just use regular flour and add baking powder to the mix. Might also put a bit of salt in the biscuit dry mix. Putting the biscuits in the pan so they're touching can help the rise too. Gravy wise, as mentioned, the idea is to replicate US breakfast sausage, which is usually spiced with various herbs, etc. Some like it spicy hot. You did well for a first time. Biscuits are great with butter and honey too.
Also, I actually prefer making a bunch of super duper over crispy American bacon and then crumbling it up into my gravy instead of sausage....just my thing....crispy ass bacon is always appropriate!
I always wpnder if yall have canned biscuits in the UK? Like we go to the store and of course we got boatloads of flour and stuff but we have canned biscuits and say walmqrt for example they will have Pillsbury butter biscuits Pillsbury extra flaky biscuits Pillsbury homestyle Pillsbury country And then walmart will have those same types but their brand "great value" So we its a huge selection but of course "homemade" biscuits are typically better but sometimes if you dont have the time or a good recipe its a pain in the butt. Biscuits and gravy is so common here "my favorite growing up" in kindergarten through 7th grade we had biscuits and gravy every tuesday huge chunks of sausage and then in high school 8th-12th we had biscuits and gravy every wednesday. My point is its so common that majority of Americans grew up on it from our grandparents and parents and then in school. So its as common as like pizza at lunch😂 Sadly we have so mich preservatives because you can get gravy powder in packets and canned biscuits so you could legit have no prep and still be eating in like 15 mins. Longest part is boiling water for gravy. Regardless i love seeing people try new foods
Actually that’s the definition of gravy: make a roux with flour and the fat of whatever type meat you’re using (in this case, sausage) thin thin it with water or broth. And scones are similar to biscuits there really not the same.
Get your biscuits right, brown the pork a bit more…..and try sprinkling some smoked or sweet paprika over the top just before serving and you’re there!!!!!
20-25 minutes for biscuits may be too long. They usually aren't brown and crunchy. I like them as you made them. As long as they're cooked in the middle, all is well.
Need to add butter to the biscuit if you don't use buttermilk. Also, the meat needs sausage spices if you use ground pork instead of sausage. Otherwise, you did okay.
I think you are off to a bad start. Good sausage gravy starts with good pork sausage, not minced pork.You need to use spices to make your gravy flavorful. When you put your biscuits in the pan, arrange them with their sides touching each other, it helps them rise more, and then split them before putting the gravy on, so they soak up the gravy. Find the right spice mixture, and try it again, good luck. We are lucky in the US, that we have many brands and flavors of pork sausage ready made for recipes like biscuits and gravy.
Chili flakes?? No, no, no...NOT a southern gravy spice...American sausage consists of the following spices.. black pepper, sage, garlic powder, onion powder, paprika, this for the mild sausage, which is the preferred one...Your first attempt at biscuits looked good!
HARD disagree. Chili flakes is a perfectly fine spice to add to sausage gravy for a nice little kick. The breakfast sausage I normally use contains chili flakes. When I can't get that sausage, I add a pinch of chili flakes.
It's interesting to see how everyones gravy mix is different, the one I followed was from a southern cook, so that would maybe explain the chilli flakes, I have to say it worked/tasted great! thanks 👍
WAAAAAAAAY TO MUCH SAUSAGE....AS ALWAYS, EVERYONE DOES...AND WAAAAAAAY TOO LITTLE FLOUR...YOU ALSO DIDNT PUT BUTTER IN THE BISCUIT MIX!!! NICE TRY THOUGH BUBBA...KEEP IT UP, REFINE THAT RECIPE.
Biscuits are not easy to get just right. These are fine. Just bake longer. Your gravy is way off. Pork mince is far from US sage/cumin based breakfast sausage. It will be well worth the effort to research doing it right.
It looks good for a first try. These are very slowly starting to get popular in the UK. The link I have added is from a channel called Raygo Bloom Mukbang. 3 brothers from the UK who made it as well. Added butter to the biscuits to give it added flavor and folding the dough so it has flaky layers. I have watched quite a few channels try making this and they are all looking good! Another channel is European Reacts, a guy from Portugal who is starting to try to make American comfort foods as well. One last channel suggestion is Kent Rollins who is an American from Oklahoma who does a lot of outdoor cooking. Keep up the awesome jobà ruclips.net/video/1uFS9cya-WE/видео.htmlsi=hT4TvTXZxiqOYwYO
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Ok I’m an Appalachian Southern Grandma and o have 60 years experiencing with biscuits. I wish more of your compatriots made 2 ingredient biscuits. They seem to be locked on the idea that these are like scones. No. The ingredients are similar but technique and proportions different. With this simple recipe you can make many kinds of biscuits-cheese, blueberry, bacon…Great job! The gravy is another matter. We use much less breakfast sausage-maybe 1 cup. Fry on medium to render the fat. When the breakfast sausage is done, see if there is about 2-3 Tablespoons of grease. If not, add a little butter or lard. Add that amount of flour and mix well. Allow the flour to cook and toast in the sausage. You can let this cook until it starts to brown a little. Then add 1-2 cups milk and stir constantly. Lower the heat and allow it to thicken. It should be the consistency of hand cream or maybe cake batter. Test for salt and pepper. The sausage has been seasoned with spices. But I have had to add a little garlic and onion powder or cayenne along with salt and pepper. Watch the salt. The sausage is salty. Try again. You almost have it. But see if you can get American breakfast sausage.
If you r just using pork mince and not sausage you may need to hit your gravy with sausage spices ..... Tyme, sage, coriander and fennel. Just a thought.....
Definitely, the next version I make will use a flavoured sausage meat to give it more umph! thanks 👍
Don’t forget the crushed red pepper to give it a touch of heat. I like spicy sausage gravy. 😊
@@TheLastCrumb-Food This! You definitely should try it with sausage instead of plain pork. 🙂 This recipe reminds me of my childhood.
Lots of sage
@@bigpoppaplump462sage and pepper.
I can't imagine what would come if American cooks tried to make clasic Brit recipes.
Kudos for giving it a try.
I have tried to make several things; like Yorkshire pudding which was delicious, Lord Woolton pie from WW2, bangers and mash, Welsh rarebit, etc... British food is really good.
In America "gravy" is a thick sauce topping and comes in many forms. Brown G uses water, White G uses milk (or buttermilk), Red Eye G uses coffee and also made from chicken or turkey bits and "pan drippin's"
To make buttermilk put full fat cream (heavy whipping cream) in a jar and shake vigorously. The fat solidifies into butter and the liquid left is the buttermilk.
Or, to make buttermilk using whole milk: A) you can put a tablespoon of lemon juice or vinegar in a 1 cup measuring cup and then fill the cup with whole milk OR B) add 1 and 3/4 teaspoons of Cream of Tartar to 1 cup whole milk.
Need to slice the biscuits in half. Then pour the gravy over. The reason this little detail matters is the little holes in the biscuit when you slice it in half hold the gravy really well like little pockets. Anyway, glad you liked it.
Now I have even more reasons to make several more batches 😄 thanks 👍
Even as a kid, I'd just crumble my Mamaw's biscuits into a bowl and pour the saw mill gravy over. You can add scrambled eggs if you're feeling fancy 😂.
Those biscuits didn't rise enough to warrant splitting. That recipe looked simple but not as good as one that cuts in butter.
Pro tip: when you’re pressing out your dough, fold it over four or five times. Those “layers” you fold in there will give you a better biscuit you can cut in half.
The art of making biscuits is in how you handle the dough. You want just enough moist ingredients to keep it together, and gently mix it only enough that it's combined well. The trick is to be easy and gentle and not over-mix. Then press it out on your waxed paper and gently fold and roll maybe 4-5 times or so. Form the scraps into a biscuit with as little manipulation as possible. Spread a little egg wash on top or a little butter if preferred. They'll be flaky and delicious! As Appalachian Grandma said in her comment, this will make the basis for any kind of biscuit you want. Also follow her direction for gravy. She's 100% right! You can also make gravy from bacon grease in the same way if you don't want sausage. Just serve the bacon on the side and make it a smooth gravy. Scramble yourself some eggs and enjoy a hearty southern breakfast…
I also eat scrambled eggs to go with it..
We Americans split the biscuit in the middle and pour the gravy on the open faces of the biscuits. You can also do this on bread or toast.
Nicely done. Glad you enjoyed it. Next time try this: 2 cups self-raising flour and ~1.5 cups heavy cream. Minimal mixing (important) and make what we call drop biscuits. The dough is slightly wetter, that's how it should be. Scoop and drop the batter onto the baking sheet, about 1/4 cup each. Pat down a little if you like or leave them as is.
The thing with biscuits is the less you handle the dough the better they are. Just barely mix to form a ragged, shaggy dough. Any kneading or too much rolling makes them tough. That's why drop biscuits are easy for a beginner. If you do want to make cut biscuits just pat the dough into a disc and when you cut, put the cutter straight down into the dough and lift straight up. No twisting-that seals the sides and prevents rising.
For the gravy use Cumberland sausage, it's the closest to a US breakfast sausage. Add pepper or other seasoning as you choose but you want the layers of flavor from sausage. Pepper gravy is fine but sausage gravy is just so much better (IMHO).
Hi 👋, I’m from America, there’s a women I follow The pioneer women . She has a great sausage gravy recipe that has a bit more of a kick to it, I don’t use the onion or thyme/or sage in it but it’s really good. If you want to try some southern American recipes she has some good ones 😁
Hi 👋 That would be great thanks, please share the link or let me know the channel name and I'll check that out. I really liked this dish, I'm surprised it's not cooked over in the UK more as it's just the kind of comfort food we like here.
I need to try more US comfort food! 😁
@ ruclips.net/video/5awWcEEofVQ/видео.htmlsi=uwlqBDwI8RiZhFkZ here’s the link to her video it has the recipe down below, I use hot sausage when I cook it.
@@TheLastCrumb-FoodI find her's is more complicated than it needs to be. Easier recipes out there to find, research a little, find one that works best for your space/living
@@TheLastCrumb-Food The self-rising flour and cream recipe is a shortcut- it makes acceptable biscuits, but a regular recipe, using chilled butter that you cut in, is a little more work, but you get amazing biscuits.
"Cowboy Kent Rollins" is an actual cowboy, chuck-wagon cook. If you check out his stuff, you'll find a whole lot of good American comfort foods and see how they're made. He does cook outside, using a grill, Dutch oven, etc., but much of it could be made inside: www.youtube.com/@CowboyKentRollins
@@RogCBrand I will make the more complex biscuit next time as I think the recipe I tried felt like too much of a shortcut and I could see the potential. Kent Rollins is awesome! been watching him for a while, I'll have to check his recipe out and give that a go. Cheers 👍
In the US there are multiple types of gravy used in various meals. biscuits and gravy uses a milk based gravy with often cooked sausage or bacon juice plus flour to thicken.
other meals use the typical brown gravy that is best when it is the meat juices of beef or turkey rather then out of a packet.
we also have red eye gravy which uses a brewed strong dark coffee such as chicory along with juice from a certain type of ham called country ham which it is often served with. note this gravy is very much a thin liquid that will stain clothes with a very pungent coffee odor but tastes delicious along with the country ham it covers.
we also have tomato based gravies for certain dishes
Thank you for the brilliant reply, that is really interesting. The red eye gravy sounds really strange (but delicious), now I need to try it!!
Our traditional gravies are almost always thickened meat juices with stock so it’s great to here how other countries do theirs :)
@@TheLastCrumb-Food red eye gravy real problem with doing it in the UK is the Country Ham. Not sure how much is exported to the UK and who over there would be able to get it and sell it.
Country Ham in the US ham which is dry cured and whose preparation varies depending upon the traditions of the state it was made in. Hence the taste of the country ham can vary. Due to the dry age storage process taking several months to several years they are more expensive then wet cured hams.
Wet cured ham in the US is called city ham which you are likely familiar with since that would be what the markets in the UK would stock.
This type of dish in the Uk I think would require a fair amount of research to not only do it but also see if the ingredients are available without breaking the bank.
Usually we use what is called breakfast sausage... It is a loose sausage that has spices in it such a sage or hot pepper flakes and the like mixed with fatty ground pork. ... Gives you a more flavorful gravy
In the UK any sausage is for breakfast 😁
I can imagine using a more flavourful sausage would take this gravy to another level. Cheers 👍
@@TheLastCrumb-Food Our breakfast sausage is contrasted with ground pork (which is what you used) with no spices in it, and Italian sausage, which is like breakfast sausage but has fennel in it. (Excellent for meatballs, meaty pasta sauce, lasagna, etc.)
Old-time cooks (grandmas) of the Southern USA used an old tin (a small one) with both ends cut out for biscuit-cutters (if they used anything but their hands). So your cup-cutter was fine. But you should rub melted butter on the biscuits before baking. And I like my gravy a little more liquidy (for that you just add a bit more milk or even water after cooking).
My biscuits and gravy always have two eggs over medium sitting on top…that is a good breakfast…with fresh coffee…
Nice job for your first time.
Fun thing is the US version of biscuit is close to the traditional usage which was a unleavend bread. Ship's Biscuit was a twice baked bread meant for long term storage. Buttermilk biscuits are quick bread.
The channel Townsends has a video titled "The Evolution Of The Biscuit - From Potash To Baking Soda - 18th Century Cooking"
The American usage of Cookie came from the Dutch in the 17th century from koekje .
I’ve watched a few of the Townsends videos, I’ll check that one out though as it sounds interesting 👍
My favorite American food! If you want flakier biscuits, roll the dough several times, folding the dough in half each time.
Even as a kid, I'd just crumble Mamaw's biscuits into a bowl and pour the saw mill gravy over.
Fine job on your first go, add rubbed sage to the gravy if you're just using ground pork (mince across the pond lol).
Fry 2 eggs over medium (whites cooked, yolks runny) and put one on top of the gravy on each biscuit. Delicious! Also good is to fry crispy hash browns or country potatoes and cover with sausage gravy alongside the biscuits and gravy. Lazy way is to pour sausage gravy over toast when there's no time for biscuits. The big, fluffy biscuits you're looking for are called cathead biscuits. Look for a recipe for them.
I'm fascinated with you brits trying an American classic. Only thing I've noticed is the saugage i make my own sausage here in Tennessee i buy whole pork shoulder an grind it up. The seasoning that is most common in south to make minced pork is salt black pepper red pepper flakes an sage how much is determined by how much pork you have. During mixing process we always pull out a small piece into a patty cook it taste it untill we get seasoning to our liken. But yeah thats it an on biscuits I'd rather use lard instead of butter. An if its plain flour have to us baking powder so that rise a little. Over all great job though for what you have. Another staple in army we had it quite often was same gravy but used hamburger meat instead of sausage same process though we called it S.O.S.
Another has joined the Biscuits and Gravy Cult™!
Growed up hillbilly in ky and I approve of yer recipe also great video honest reaction no flamboyance or overacting great job great video
Oh Bubba, you should have seasoned that ground pork to be breakfast sausage
You are so brave for making that! How adventurous!😀
Nice job for your first try :) B&G is by far my favorite meal any time of day.
American breakfast sausage has a little sage in it which adds to the flavor.
I like to add just a bit of bacon grease to my sausage when i make my gravy. Also, try adding butter chunks into the biscuit flour with a fork before you knead it. Otherwise, great job!
There's a great video by a lady who kinda' shows the main differences between biscuits and scones. They're mostly the same, but scones have eggs & sugar whereas biscuits don't.
So, biscuits are a more flaky, buttery lighter airier quick bread, whereas scones are perhaps slightly denser/heavier. But, that's about it. Though we do tend to use buttermilk in our biscuits, which give them a particular tangy flavors.
And white gravy is a cream-/milk-based gravy as opposed to brown gravies which are more like slightly thickened meat drippings. And we tend to use browned ground/minced sausage meat in the "biscuits and gravy," which makes it pretty hearty. ^_^
Biscuits look good to me, in terms of size. Doesn't have to be exact Most folks do circles, some just cut in squares. :) 'Long as it tastes good, that's all that matters, I suppose? ;)
I prefer savoury flavours so this dish was perfect. I love a good scone (with cream and jam), but this meal has been calling to me for some time now :)
I've had lots of excellent comments with ways to tweak it, so I'll be trying them out at home and enjoying this meal for years to come! Thanks 👍
Just a small note, season as you cook. Season the meat, this way every bite will have flavor. When you are cutting out your biscuits, don't twist the cutter. Straight down and up, this way you aren't sealing the sides.
Best comfort food ever
I love your set up
in america you see buttermilk used rather than cream. The acid helps the leavening agent to rise. Put a tablespoon of lemon juice in a cup of milk and let it sit a while to play the part if no buttermilk is at the store.
Ahh good tip!! thanks 👍
America's Test Kitchen has several recipes for biscuits. From buttermilk to half butter half lard. I've tried them all. Another option is to maybe buy Bisquick. (Or order online)
Maybe a local meat market might have American style breakfest sausage. Where i live, a meat market also makes British bangers, which I have with mash.
Normally, you'd make your gravy by doing it separately from the sausage. I'll explain.
First you'd break up and fry your sausage until all the bits start browning on the edges. Then you'd take them out of the pan and put them in a bowl or something off to the side, but LEAVE as much grease/oil in the pan as possible, and use that for making your roux.
Now, if the sausage you use isn't very fatty and you don't end up with much grease left over, you can use butter to add to it and make more. So with the grease and/or butter (and a few real tiny bits of sausage that inevitably are still in with it), you now add in your flour and whisk it all together over medium heat. And you want to cook this, whisking it around almost constantly, until all that flour starts to brown - this is to help cook that raw flour taste out of it and make the gravy a bit better in flavor.
How brown you cook the flour is going to be a bit up to personal taste, but once it starts browning, it'll get browner very fast, so it's important to keep whisking and pay attention to it so it doesn't get burnt. Personally, I prefer to go for a darker shade of brown and not light brown, but light brown should work fine.
Once browned and you've got a good roux, now you want to whisk in your milk. Whole milk will be best, as opposed to low fat options - the fat is going to help it thicken into a better and more flavorful gravy. Less healthy too, of course, but if we were trying to have a healthy meal, we wouldn't be making biscuits and gravy, right?
Once you've added in the milk, this is a good time to add your seasonings. You can add it when you put in the flour, too, but depending on what seasonings you use, cooking them in your roux may have unintended flavor results. Personally, I just use salt, fresh cracked black pepper, and finely ground white pepper. But the world is yours; season however you best like the flavor to be.
Once the seasonings are added, dump your cooked sausage back in, and keep stirring it all together until it comes to a boil. Once it starts to boil, it will thicken up quickly, and once thick turn the temperature down to low so it stays nice and warm for your biscuits.
As for your biscuits, I'd recommend you look up some different recipes for baking powder biscuits, and just try some different recipes out. The ones you made in this video worked, but they didn't seem to rise quite as much as they should've, and I suspect it's due to the recipe. Just don't over knead the dough. The more you knead it, the denser and harder the biscuits will end up. Light and flaky biscuits will come from not kneading them much.
For my part, I like to drip some hot sauce on my biscuits and gravy before I eat it, but that's just a matter of personal preference; and because I love spicy food.
All in all, it looked great for your first try, and it'll only get better the more you make it! Nice work!
These look way better than the ones I usually make.
Recommend some Worcester sauce in the rue, a French term for this gravy, and maby some baking soda for the biscuits to make them rise. Also the best addition is two fried eggs on top with sunny yokes. Best breakfast ever.
Pork mince is different than breakfast sausage. Maybe should’ve added some of the same spices as breakfast sausage for the true American southern style biscuits and sausage gravy. Your biscuits would have risen a little better Had you allowed them to touch each other in the pan. Also, we butter the pan and just put the biscuits straight in the pan. No parchment paper needed. If you make the biscuits, touch each other in the pan, it crowds them, so the only way they can go is up, instead of out. So they will rise better.
The biscuits needed a little salt. Some baking powder would have helped them to rise. And they should be more golden brown on top; a little more time in the oven.
Plating always requires slicing the biscuits in half, to reveal the fluffy interior that absorbs the gravy. Even flat biscuits should be sliced open, like crumpets, and laid open-faced (interiors facing upwards) on the plate. The outer crust, thin as it is, resists absorbing the gravy, and that affects the taste of the dish. Allowing the gravy to pour onto the interior allows the gravy and the biscuits to incorporate. Otherwise, you're not having Biscuits & Gravy, you're having biscuits with your gravy; they remain separate components. It's like serving a cup of tea and a small glass of milk and not mixing them, but drinking them separately.
The gravy needed spices and a lot more salt. It's a savory dish. Pork is not sausage until it's been richly-spiced and well-salted.
That said, you did well with the amount of gravy on the biscuits; we drown our biscuits in gravy.
One last word about biscuits in America:
Biscuits are used as 'sops', to absorb wet foods like gravy, meat juices, and soups/stews. We open them and butter the interior face, sometimes adding jams or preserves, in the fashion of a cream tea with butter (goes on first) in place of clotted cream. Used as sops, we will use biscuits to push food onto the fork, especially eggs with runny yolks. We'll also use the biscuits like little sandwiches, putting pieces of bacon or sausage or ham or even fried egg in between the biscuit halves, with or without butter.
Chicken & Dumplings is basically a chicken stew with biscuits cooked on top of the stew instead of in an oven. The steam and heat of the simmering stew cooks the biscuit dough until it becomes fluffy inside and absorbs the stew juices, so the dough dries but does not develop a crust. You make the creamy (milk-based chicken and vegetable) stew first, then as its simmering to blend the flavors of the ingredients and spices, you lay a single layer of biscuits over the surface of the stew in its pot. Cover and simmer until the dough is no longer 'doughy' but 'spongey' instead.
I recommend mixing ground rosemary into the biscuit dough for this dish, but it works well plain.
Thats called a cream biscuit and they are amazing. You dont have to use buttermilk. Many different ways to skin a cat. The only thing I'd do different is use an actual pork breakfast sausage. I realize the UK probably doesnt have that, but you could season the pork accordingly and it would be just fine.
American breakfast sausage is also made of pork, but it also contains a combination of spices unique to breakfast sausage. Here's a short video on how to make "Jimmy Dean" copycat sausage. Jimmy Dean is a brand name here in America. ruclips.net/video/wv9LEwwZVHw/видео.htmlsi=HrFSf8fZ6GK6Lr8v
As you British say ..WELL DONE!!!
Jolly nice of you 😁cheers 👍
Crispy Biscuits for sure; but a more "runny" gravy. Not so thick; You want it to soak into the firm Biscuits. (And use Mild Sausage instead of just Plain Pork). Well done for first time!!
I shall keep this n mind as I’ll definitely be cooking this again! 😁
It's a sausage gravy, so we use ground breakfast sausage in it. Most sausage has the right balance of fat to lean, plus herbs/spices to get the flavor. Regular ground/mince pork will not be the same thing and not yield the properties you are looking for in a good biscuits and gravy. The course ground pepper is perfect! The biscuits looked like a good attempt.
Remember, practice makes perfect and you get to eat your way there, lol!
Pork mince is close enough. It's just missing the seasoning, like sage and coriander. And it's okay if his mince is too lean because he used butter.
@@megakaren2160 It wasn't a criticism, but an explanation.
I have used both ground pork (in a pinch) when I didn't have sausage on hand, and there IS a difference. That's coming from someone that always adds butter to my B&G.
Try cleaning, drying and, lightly flooring your 1 cup measuring cup. Then use that to cut out your biscuits.
Ahh good idea! I will remember that tip when I make these again, thanks :)
Split the biscuits and spread some butter on them before you put the gravy on them. This gravy is also great on crispy fried potatoes which can be substituted for the biscuits.
My goodness, you are very close to making one of our next things.... A "Breakfast Bowl" which is eggs, hashrbrowns, sausge greavy, hashbrowns, and cheese. (once you add a bit more spices to the pork to make our breakfast sausage, but a very good job in cooking with what you had!)
You did pretty good. While neither was a traditional recipe, it works. The biscuits you made are what's called 2 ingredient biscuits. The taste is identical, but cream is a bit expensive so we usually use butter or lard an milk. The two ingredient name also assumes you are using self rising flour. I assume you used regular flour based on them being thin. The gravy probably tasted correct too. While you would go broke using that much pork in gravy every day, and our sausage has a lot of spices in it, the main ingredient is the pepper. As long as you put enough black pepper in it, its good. Its all about the black pepper.
Great job! Butter must go in the biscuits especially before cooking. Breakfast sausage is the best for the gravy. Not sure you have that in the UK. Either way it looked good.
I like using butter in by biscuits with the buttermilk. However there are several ways to make them.
Looks like your biscuits didn't rise much--your self-rising flour may have been old... just use regular flour and add baking powder to the mix. Might also put a bit of salt in the biscuit dry mix. Putting the biscuits in the pan so they're touching can help the rise too. Gravy wise, as mentioned, the idea is to replicate US breakfast sausage, which is usually spiced with various herbs, etc. Some like it spicy hot. You did well for a first time. Biscuits are great with butter and honey too.
Gravy is not a 'peppery thing'. That is a personal preference.
🤔 Nice one, if you're even down in south east, ill be expecting some of these cooked fresh please. 😂
🤣 no problem, I’ll open up the world’s smallest restaurant! 😁
I use Bisquick mix very easy two parts Bisquick and one part liquid
For the biscuits try buttermilk instead of cream
I've had a few say this, so I'll be checking that out, thanks 👍
Also, I actually prefer making a bunch of super duper over crispy American bacon and then crumbling it up into my gravy instead of sausage....just my thing....crispy ass bacon is always appropriate!
What ive done for the gravy is make it first to make sure its made the same every time and then add the meat and spices
Everything looks good for the first time. However, look up Alton Brown's Biscuits and Gravy and the difference is amazing.
I always wpnder if yall have canned biscuits in the UK?
Like we go to the store and of course we got boatloads of flour and stuff but we have canned biscuits and say walmqrt for example they will have
Pillsbury butter biscuits
Pillsbury extra flaky biscuits
Pillsbury homestyle
Pillsbury country
And then walmart will have those same types but their brand "great value"
So we its a huge selection but of course "homemade" biscuits are typically better but sometimes if you dont have the time or a good recipe its a pain in the butt.
Biscuits and gravy is so common here "my favorite growing up" in kindergarten through 7th grade we had biscuits and gravy every tuesday huge chunks of sausage and then in high school 8th-12th we had biscuits and gravy every wednesday. My point is its so common that majority of Americans grew up on it from our grandparents and parents and then in school. So its as common as like pizza at lunch😂
Sadly we have so mich preservatives because you can get gravy powder in packets and canned biscuits so you could legit have no prep and still be eating in like 15 mins. Longest part is boiling water for gravy. Regardless i love seeing people try new foods
if you want to jazz it up throw a couple fried eggs on top
Actually that’s the definition of gravy: make a roux with flour and the fat of whatever type meat you’re using (in this case, sausage) thin thin it with water or broth. And scones are similar to biscuits there really not the same.
Get your biscuits right, brown the pork a bit more…..and try sprinkling some smoked or sweet paprika over the top just before serving and you’re there!!!!!
You can make breakfast sausage, it's an easier recipe, just spices, but plain ground pork isn't sausage.
Wrot😅😊
20-25 minutes for biscuits may be too long. They usually aren't brown and crunchy. I like them as you made them. As long as they're cooked in the middle, all is well.
Anyone else say " whipping cream not buttermilk and No Butter?? " while he was mixing up the biscuits?
Need to add butter to the biscuit if you don't use buttermilk. Also, the meat needs sausage spices if you use ground pork instead of sausage. Otherwise, you did okay.
Add sage ......mmmmm....
Actually real biscuits only use milk if we can’t get buttermilk. We NEVER use cream.
I think you are off to a bad start. Good sausage gravy starts with good pork sausage, not minced pork.You need to use spices to make your gravy flavorful. When you put your biscuits in the pan, arrange them with their sides touching each other, it helps them rise more, and then split them before putting the gravy on, so they soak up the gravy. Find the right spice mixture, and try it again, good luck. We are lucky in the US, that we have many brands and flavors of pork sausage ready made for recipes like biscuits and gravy.
I don't know why Brits always think biscuits are like scones.
Never put a little gravy on the biscuits….smother the biscuits..
Not bad for a first try. However, you really need better recipes for both the biscuits and the gravy as well as the proper ingredients.
Chili flakes?? No, no, no...NOT a southern gravy spice...American sausage consists of the following spices.. black pepper, sage, garlic powder, onion powder, paprika, this for the mild sausage, which is the preferred one...Your first attempt at biscuits looked good!
Youve never heard of hot sausage? Its the only sausage I buy
HARD disagree. Chili flakes is a perfectly fine spice to add to sausage gravy for a nice little kick. The breakfast sausage I normally use contains chili flakes. When I can't get that sausage, I add a pinch of chili flakes.
It's interesting to see how everyones gravy mix is different, the one I followed was from a southern cook, so that would maybe explain the chilli flakes, I have to say it worked/tasted great! thanks 👍
WAAAAAAAAY TO MUCH SAUSAGE....AS ALWAYS, EVERYONE DOES...AND WAAAAAAAY TOO LITTLE FLOUR...YOU ALSO DIDNT PUT BUTTER IN THE BISCUIT MIX!!! NICE TRY THOUGH BUBBA...KEEP IT UP, REFINE THAT RECIPE.
Biscuits are not easy to get just right. These are fine. Just bake longer. Your gravy is way off. Pork mince is far from US sage/cumin based breakfast sausage. It will be well worth the effort to research doing it right.
bisquits are nothing like scones and gravy color isnt important.
PLEASE! Don't ever serve any food on green plates!
Biscuits need butter cut into the flour and some salt.
It looks good for a first try. These are very slowly starting to get popular in the UK. The link I have added is from a channel called Raygo Bloom Mukbang. 3 brothers from the UK who made it as well. Added butter to the biscuits to give it added flavor and folding the dough so it has flaky layers. I have watched quite a few channels try making this and they are all looking good!
Another channel is European Reacts, a guy from Portugal who is starting to try to make American comfort foods as well. One last channel suggestion is Kent Rollins who is an American from Oklahoma who does a lot of outdoor cooking.
Keep up the awesome jobà
ruclips.net/video/1uFS9cya-WE/видео.htmlsi=hT4TvTXZxiqOYwYO