Pro tip from a chef who taught me how to make biscuits. Use frozen butter and a cheese grater then add your buttermilk the trick is to not over work the dough and you should still see pea size pieces of butter in the dough.
Split off about 1/3 of the dough and work extra flour into it. Roll out the other 2/3s, then lay the stiffer 1/3 on top, fold over from all sides into a ball, flip, tuck the sides, then roll out and cut. You'll get a wonderfully fluffy biscuit with a thin center layer that splits in half perfectly every time with zero effort.
Another suggestion, dip your biscuit cutter in flour before cutting and then push cutter straight down without twisting, it helps biscuits to rise from edge to center fairly evenly.😊
Every British food creator that has come to America or made actual Biscuits and Gravy (not a joke version with a cookie and brown gravy) has absolutely adored it.
But pour a can of Heinz baked beans on a plain piece of toast and it's masterpiece of culinary genius for them. All you need to be a master chef in England is a toaster and a can opener.
When you’re making something like biscuits, you should always make enough so that you can have the initial biscuits and gravy, but also have some leftover to eat with butter and jam
Your butter for the biscuits looked very soft. Some of the best biscuits I've had the cook froze the butter then grated it into the flour. Then continue mixing like you were doing. The very cold butter helps when you are folding the dough and gives you light, flaky layers.
You should also put your cutting board in the freezer the night before you are making biscuits, pie crust or buff pastry so your butter does not start to melt.
Lol! My father was in the military and would take my brother and I to his favorite greasy spoon just off base for a breakfast of SOS. My mother never went with us, she was a little posh, but my brother and I loved that place. Thanks for reigniting that memory.
Great grandfather and Grandfather were in the military and both grew up as farm boys, plus my father loved it so my mother would make us SOS and so would my grans when we'd visit for a quick and filling breakfast when we had to head out early. Still make it on occasion but chipped beef has gotten stupidly expensive.
@TheLadyniebur Chipped beef is the original way it was made since it was shelf stable so it could be packed into boats and shipped without worry of the meat going bad, that way the soldiers could have meat.
Sweet baby Jesus that was a TON of sausage! In my house that would have made gravy for 4 or 5 breakfasts. I also noticed you only showed milk on the ingredient picture. Buttermilk is almost the entire difference between a scone and a proper southern biscuit. The extra acidity really kick-starts your leavening agents. If buttermilk isn't available there are options to get the same effect.
@@catherinelw9365 Another good substitute is a cup of milk and a cup of active culture greek yogurt. That said there's no live bacteria in the finished product so not sure it matters.
SOS is similar but different, in that both are cream sauces. Busquets and gravy is bulk breakfast pork sausage in cream sauce, SOS is Dried chipped beef in cream sauce on toasted bread. Both are good but do taste completely different.
It's hard to find a child that won't eat biscuits & gravy, but they'll pass on the SOS every time! SOS is more of an acquired taste. I'm 67 & only wanted SOS 3 or 4 times my entire life!
American breakfast sausage is a very particular spiced pork mince, sometimes formed into small caseless sausages, but more often into smallish patties. The minced crumble is what's used for sausage gravy, or sometimes the fond in the pan if cooking a large breakfast for a bunch of people. Bangers aren't the same spicing, but caseless they make a really decent substitute, probably closer than any other sausage I've tried. Sausage gravy works with any sausage meat, but the traditional flavor is what you're looking for, I suspect. You can find a basic spice mix for American breakfast sausage online, and just mix it into finely ground pork mince. It's especially good on country fried steak, too, though some people prefer brown gravy for that (but they're crazy). And some people prefer bacon gravy to sausage overall. And a few die-hards prefer red-eye gravy, made with fond and extra strong coffee instead of milk. And FYI, your biscuits didn't look bad - I've done far worse.
@@TheLadyniebur My mom used to put it on breakfast steaks, too, but you use biscuits to sop up the gravy either way. Or white bread if you're old school in Texas or Oklahoma. Growing up, we didn't eat ham enough for breakfast, imo, even around the holidays. I always liked it, but nobody else did. A good ham shank steak is the best.
Tip 1: cold, possibly frozen butter. Cut it in with a fork or pastry cutter 2: crowd your biscuits on the pan so that their edges are touching each other. This will help them rise more.
In most American sausage, the sage really doesn't break through that much. I have also heard that American sausage has a more potent flavor. I can't wait til you try it in America, I would really like to know your opinion on the differences. Great video, thank you for sharing.
@@hayneshvac2 I guess we each have to find our favorite and then stick to it! I love my butcher! 🤣 If all else fails, it really is quite easy to make your own, too.
EASY biscuit recipe: Self rising flour (it already has salt and baking powder in it) any amount (I use around 2 cups). Whipping cream: enough to make your dough moist and almost come together, to fairly wet and sticky. If it's moist you can pat it out and cut it with a biscuit cutter. If it's wet, pick it up by the big spoonful and put it in mounds in your pan. Bake at 425* F till it's brown as a biscuit. Your gravy will be better if you add about 1/4 teaspoon of cayenne and you taste for salt to see if it needs any. The biscuits will both taste the same and are delicious.
I normally don't eat biscuits and gravy for breakfast, instead I have it after coming home on a cold wet day. I also add a few dashes of Tabasco on top for a little zing.
I used to do Tabasco, but it has been banned from the house. :( The wife used to work at a restaurant and had an entire case fall off a shelf in a storage cupboard and shatter on the floor. To this day the smell makes her sick. So I branched out and found other hot sauces that do the trick without that specific Tabasco smell. Turned out to be a blessing. I discovered lots of sauces that I like much better!
This made my mouth water. I've never had gravy with the sausage in it. That's something my mom never did when I was a kid. We always had sausage patties or bacon on the side if we had any meat with it. I love the peppery gravy and a bite of sweet jam at the same time. The flavors compliment each other perfectly. I've not had it for a few years because the oven in my apartment hasn't worked for a few years. They finally replaced it a couple of months ago and I've been thinking about biscuits and gravy all weekend. Probably going to have it for supper now that I've seen your video.
We were broke-broke-broke in my childhood, and didn't have sausage in the gravy. We just had the biscuits and cream gravy. I still like it better that way. We did use lard for the gravy, and browned the flour to a golden beige color, then added milk. Salt, lots of pepper, and a pinch of cayenne. I could eat two split biscuits, even as a little kid.
I didn't grow up with biscuits (homemade) & gravy (I'm from Hawai'i), but learned to adore them when I grew up and moved off island. We have them with sausage gravy; sides of sausage and/or bacon, hash browns and eggs (DH is from Bama and we now live in Alabama). We usually have this for dinner instead of breakfast since we would just crawl back into bed!
Well, Cap’n, that was definitely biscuits and gravy. I’ve got no argument against your sausage observation. The gravy looked fantastic (like I would make it). Okay, look. I’m not going to give you hell on the biscuits. If you do your own recipe often, it is really easy. If it’s your first time in 3 years, who could blame you if they come out a little tough? Biscuits are kind of a thing you have to do often to get expert in it… no matter how easy it is to combine the stuff in a bowl. All in all it was a WONDERFUL dish. And it DOES surprise me there aren’t more British converts to this dish. It feels like it’s right up their alley! Poached egg on top makes it special, ngl.
Biscuits and gravy are an amazing dish. If making the biscuits, is the hard part, you can always substitute with well toasted white bread. Not nearly as good, but it will get you satisfied, with a couple scrambled eggs.
3 things Great biscuits aren’t easy to make . You can use different sausages to mix it up a little bit. Your voice and personality are perfect for RUclips.
For breakfast you can also top your fried potatoes with the sausage gravy. You did awesome meck i just had biscuits and gravy yesterday for breakfast with over easy eggs lol
ooooooh yea, a lady after my own heart. I do this ALLLL the time. I love some fried taters and sausage with onions and a diced pepper. Occasionally, if you have the gravy on hand, you can drizzle it over it.
Because of my family's hectic style. We buy a brand called Southern biscuit. It has the flour and leavning agent. also, has freeze dried shards of butter and lard. All you do is add buttermilk and they are perfect every time. The least amount of handling of the mix is best. If you can order it, it is much better than making from scratch.
Never heard of them. I used to love making biscuits, but somehow I just stopped being able to do them well. Will try this way! Miss good buttermilk biscuits, I’m weird and only like it with butter, so the flavor of the biscuit is super important when you aren’t covering it in other flavors.
Always put a shallow thumb print on the biscuit before cooking and it'll rise more evenly and inside will be cooked thoroughly. My mother-in-law was the best Southern cook I ever knew, and she put fresh biscuits on the table for every meal.
Alabama resident here....next time instead of using butter in your skillet, use bacon grease😉 Also, dip biscuit cutter in dry flour before each cut, and never twist the biscuit cutter as it will keep your biscuits from rising. In addition, ive always made my biscuits with either shortening or lard, and buttermilk.
little bit of a tip. cook your sausage first (best if you split the casing if you can't get loose sausage) then take it out. leave the grease in, throw in flour, make a roux, and then add in your milk slowly. season with pepper, and then add your sausage back in.
I've heard Brits make exactly the same comment when they looked at a bowl of New England Clam Chowder for the first time... until they tasted it. You get the same feeling of warm comfort food.
Man, I did not expect you to make biscuit and gravy correctly, as I've seen many brits just use frozen biscuits and don't get me started on the gravy, but you actually made biscuits and gravy. Thank you.
Discovered you a week ago and after binging your videos, I absolutely love your approach. It's honestly refreshing that you actually try to get things as close to accurate as you're able and that you're up front about it when you have to make changes. I also have a suggestion for you to try from my home region of the Midwest, that I bet even your kiddos might enjoy. Have you heard of Puppy chow? It's made with chex cereal, coated in first in peanut butter and chocolate and then powdered sugar. Kids go wild for it here, and honestly so do a lot of adults who grew up on it, myself included. Rice Krispy treats are another fun/easy treat, if you can get the right cereal, but they're more common across the country so you've probably already heard about them.
While we don't have mace or nutmeg in our basic breakfast sausage the only important bit is sausage that you like. Also you can have the gravy on ANYTHING.
What you made was a traditional white gravy with sausage as many might serve for breakfast. That' popular in the South USA but not everywhere. In many places the sausage will be replaced by chicken or beef and the gravy can be a brown gravy without any meat at all. There are literally thousands of combinations. You can also make "Drop" biscuits which is similar but a little easier to make.
So I just subscribed... My wife and I watch a ton of American food reactions, but what we both like to see is people making it themselves... We cook different country's dishes and it takes about three attempts to get a dish right. Great content.
Kudos for making your own! Ga. here, offering a tip. If you make them again, don't twist when cutting because it compresses the sides. When the sides stick together they do not rise properly and you don't get the nice fluffy layers. S&G for b'fast, lunch or dinner!
I top mine with a sprinkle of cayenne and parsley. parsley can be added to the gravy along with finely chopped, lightly browned, onion and a dash or so of garlic powder.
I never knew biscuits and gravy were an American thing. Growing up in Alaska I never actually had biscuits and gravy until college. I fell in love. Great hangover cure.
Fun video! FYI, the best sausage is Conecuh Sausage from Alabama. I would love to see you try the southern snack of leftover cornbread dipped (or crumbled in) a cup of buttermilk or the American fair snack, funnel cake. Great job, keep them coming!
In America biscuits are treated sort of like white bread or a dinner roll. It can take anything that goes along with butter which is just about everything, it can be sweet or hold some type of breakfast meat like ham or bacon or sausage with egg and cheese as well. We also have scones, but they generally are made in a triangular shape, pretty dense, and have fruit or flavors baked into them from the beginning. Here they are always really dense and always sweet, at least in the south where I live. "we don't have anything like this in the UK"? Bro you just cooked it in the UK...lots of other youtubers are doing it too, You are making the UK have it as long as you cook and share it with people. It's a $5 meal that can keep a whole family full till lunch time.
Sure thing. But what I mean is, MOST British people don't make this in the UK. They don't know about American style gravy or that biscuits are even a thing. RUclipsrs are doing it because it's unusuual for us Brits. So pleased I've discovered it though.
Awesome video Cap. Do your countrymen a favor and keep on introducing them to this classic southern dish. Soft buttery biscuits and creamy peppery sausage gravy. I live out west in the US state of Washington and this dish is almost unheard of here. It is certainly not a thing and nearly impossible to find on a restaurant menu. Its definitely a southern thing. There are a lot of regional dishes here. Love the content Cap. ♣
Split buttermilk biscuit with straight honey is lovely. Some folks like adding butter while warm first. Personally I don't think it's necessary. But some like it. To each their own. Or one can use jelly, jam, or preserves of some kind. Also lovely. ^_^
6:10: That's some food pr0n right there. Looka' that mound of biscuit, and all that cream gravy... 🙃😅😉 Also, "everybody loses the circle game" right in the middle... 🤣
Gmirkin (M[ichael]), technically... ;) ["Nice to Meacham!" ~MST3K: The Movie] Son of the lovely ol' fella' [Russell Gmirkin] that's tentatively / theoretically pinned down the writing of the Pentateuch / Torah to around 270 BCE (not nearly as ancient as previously believed), probably at the Library of Alexandria, at the behest/invitation of Ptolemy II Philadelphus, and borrowing the mythical personage of Moses from the Greek writer Hecateus of Abdera, and borrowing from various Greek philosophical, political, constitutional, organizational traditions. (Rather squarely in the newer Copenhagen / "minimalist" school of Biblical scholarship.) Neither here nor there, but fun tidbit. ^_^ Though, my interests run more toward Plasma Cosmology / Electric Universe and Comparative Mythology / The Saturn Myth. As well as a little mathematical hobbyism here & there. Far too many Movie & TV references. ("I regret nothinnnnnnng!!") And of course, watching fun reaction videos on RUclips... ^_^
When having biscuits and gravy we use drop biscuits.. easy 2 ingredient recipe 2 cups sifted self-rising flour + 1 and 1/2 cups heavy cream. Mix to combine then drop 1/2 cup spoonfuls onto baking sheet. No cutting no rolling. You're just going to bust it in half and put gravy on it. It doesn't need to be pretty or a handheld biscuit
I am a very texture and appearance food selection person. It took me years before I was exposed to and tried good biscuits and gravy. I now consider it an excellent breakfast choice.
If your having separation anxiety from the lowering of the chicken wing you can always cut the chicken off the wings and add them to the biscuits and gravy and eat them together
I wish somebody would send you a box of “Red Lobster Cheddar Bay Biscuit mix”. Add water and some shredded cheddar cheese (not necessary, but it makes them even tastier) to a powder mix and get easy, delicious biscuits in no time. Are they as good as the recipes like you attempted? Nope. But are they pretty close while being easy enough for a child to make properly without the need to mix together a dozen ingredients in carefully measured portions? Yes, they are! They are perfect for biscuits and gravy, with the hardest part of the dish becoming the making of the gravy. And we even have powdered envelopes that make that much easier as well, just adding the powdered mix to water (or milk if you want) and cooking up and adding some sausage. You can literally make biscuits and gravy with only the need to supply water for both mixes (the sausage sprucing up the gravy if you want to put in a little extra work). Love the videos and eagerly await each episode!
Way more sausage in that gravy than I get around here, and I'm all for it! Lots of pepper, and people tend to shirk on that. Make biscuits more than once every three years and you'll have that perfected too!
You should try S.O.S. while not everyone's cup of tea, it is still worth a try. Though using the sausage gravy instead of chipped beef, is the way superior version. I would recommend trying it both ways. But yeah, a good breakfast sausage has to have sage. Otherwise it just doesn't taste right. It sounds like the British sausage is a breakfast sausage. I couldn't be sure of course without trying it, but it sounds like the same thing. I would recommend trying the sawmill gravy and red eye gravy on dishes as well that call for it. We have the British brown gravy here that gets used on mashed potatoes and a few other things. But the other types of gravy are always worth a try. I am curious though, if you have a lot of Brits in your audience or if it's just us Americans. If there are Brits here, have you tried any of the dishes Meck has tried? If so, what did you think?
Have you tried Chicken Fried Steak (aka Country Fried Steak) with Sawmill (Country) Gravy? You can also have it with Sausage Gravy. Chicken Fried Steak is a lower grade of steak cut thin and pounded to make more tender. Coated with the same batter used to make Fried Chicken, then deep or pan Fried in oil until crispy brown. Delish!
Aloha from Hawaii! With the time difference, this video was posted as my morning cuppa was brewing, so guess who else is making biscuits and gravy now lol Keep up the great work Meck!
I add way more seasonings to my bisque and gravy I make them a lot from scratch. Plus my bisque has butter and lard in them are very flaky soft goodness. I make chicken fried steak (it's beef)and mashed potatoes and green beans a lot with white gravy too. Fried chicken steaks too. Are one of my favorites too with white gravy.
Placing biscuits on baking sheet sides touching gives a higher rise because the biscuits can't spread out horizontally. Took me 60 years to learn that! Sausage gravy may have more eye appeal if you use water instead of milk. Of course you have to brown your flour too, before adding any liquid. My mother & both grandmothers used water instead of milk & I prefer it over milk gravy. The less you handle a biscuit the more tender it is. I try to roll my dough out into a rectangle then slice square biscuits. That way you don't have all the leftover dough from cutting out round biscuits, which most people gather & roll again & cut out again, making tougher biscuits. I'd also like to point out that everyone knows biscuits & gravy make a hearty breakfast, but what about a foul weather, comfort dinner or the perfect ending to a rowdy night out with the boys? How happy would you be if you came home, sauced, to the aroma of homemade biscuits & gravy prepared by the loving hands of your wife? Didn't consider that, did ya?! I LOVE grilled cheese but there's NO WAY I'd eat it for breakfast. I think biscuits & gravy should rank higher for versatility.
Don't twist the cutter when cutting out your biscuits (or scones, for that matter). Push straight down and that's it. Twisting seals the edge and you don't get as good a rise.
I have never seen it with an egg. My grandmother just made it with gravy and the biscuits, and she grew up on a cattle ranch. She knew it was my favorite breakfast and would make it for me every time I stayed at my grandparents house. Ah good times.
My southern grandmother taught me to make biscuits and gravy. When raising my family it was easier to make a mess of scrambled eggs than make them individually. My son started putting the eggs on the biscuit and then the gravy. I’m not sure if that’s normal or not but it’s been a hit with our family. It was either a special occasion breakfast or an easy dinner.
I would suggest you substitute one quarter of your flour with cake flour. It's lighter. Add 1 teaspoon additional of baking powder. It's the difference in flours over there. Also, sift the flour, it really helps.
Next time you make biscuits, put the first biscuit all the way to the corner of pan, touching both sides. Then place next one directly next to and touching the first and repeat across, don’t worry if they don’t reach the other side. Do your next row the same way with the biscuits touching until all al on pan. Now, with the leftover dough, roll it out into a long stick and place along the edges of biscuits that don’t reach the edge and along the bottom row. This will keep the shape and width of the biscuit and force them to rise up instead of outward. Remove from oven and immediately eat the bread stick liner you made mmmmmmmm.
If your biscuit dough is "too wet" in the future, you should know that drop biscuits are a thing. Use a medium size ladle or serving spoon & drop the batter on a baking sheet. Same baking temp & time. They'll be rounded & more pillowy than flaky/layered, but you can still slice them in half & top them with anything. My mum would use the same drop biscuit dough for the best dumplings on beef or chicken stew.
When I was a kid we would use the leftover biscuits from the night before so they were a little stale and crumble them up in a bowl and then pour the gravy over it. Just eat it with a spoon. Delicious.
Great job once again...but I like to brown my sausage till it's got a little crisp on the outside...And I cheat on the biscuits...I use Grands butter biscuits....Also, we eat this for supper sometimes and I can feed a family of 4 for under $8!! Thanks for sharing..
One of my favorites! And I have to say that gravy looks pretty good. I’m a northerner and I’ve been trying to perfect my biscuit recipe for years but I’m still not quite there. The South makes the best biscuits though, I don’t think anyone would argue that. By the way I love Worcestershire sauce on my biscuits and gravy.
Howdy Captain, glad to see you're okay! Apologies if this comment's a little late, but since your lemonade episode, I've been poring through my cocktail books to find adult bevs to recommend for your show and coming up short. Cocktails are pretty international as it is. Beyond what can be shaken up at a cocktail bar, it's a little too cold at the moment to drink mint juleps, and not nearly wintery enough for eggnog. Now is the start of the season to make and drink mulled cider (cloudy apple juice simmered with spices), but I'm pretty sure we imported that tradition from you guys.
My wife and I like to use finely chopped rosemary along with sage, pepper, and a healthy dose of Cholula or Tapatío hotsauce in our recipe. Rosemary really adds a lot to a simple white gravy.
There is a 2 ingredient version of the biscuit. It's a 1:1 ratio of self-rising flour (already has salt and baking soda included) and heavy cream or whipping cream (not whipped cream - thinking of the British creams). The biscuits come out very light. Good job! Loving the tips that I'm seeing from your other followers! Your reaction says it all! That's awesome!
@@captainmeck2752 Mech your self rising flour is different from American self- rising flour. Before you attempt, if you attempt, making 2-ingredient biscuits, research the difference.
Biscuit dough freezes beautifully, and can be baked from frozen anytime. When you make biscuits, make enough for extra. Cut your rounds, and place them on a flat sheet or plate, and freeze. Once flash frozen, just put them in a freezer bag and they are ready for next time. I bake from frozen at 375* f for about 19 minutes (until fluffy and golden brown). Makes it a much quicker breakfast if you have half of it ready to go. I have also been known to freeze portions of cooked sausage in individual portions, so I only need to throw it in a skillet and finish up with making fresh gravy. (southerners, don’t come for me. I have the disadvantage of being from the PNW).
Hey Meck, You can take yesterday's old biscuits, cut them open, put a blob of butter on the open halves, place them under the broiler until the edges are are nearly burnt and serve them with jam or honey. Their great. I like to cook a thick chocolate syrup from scratch with just sugar and cocoa, water, pinch of salt and dip fresh hot biscuits in before each bite. Takes chocolate to a whole new level. Kinda like a meal rather than a desert. When you start it gets better and better with each chocolatey bite. People in the South call it "chocolate sopp". We also love molasses with biscuits and salty frid fat back bacon. Country ham biscuits are to die for with real Virginia Country Ham which is very salty and the drippings are great for sopping with the biscuits. Hot open biscuits are great with stewed tomatoes in butter on top with black pepper and I also like them with American pork n beans stewed in butter on top served with breakfast bacon, and I am not fat, believe it or not.
Meck is back, Meck is back, Meck is back, Meck is back, Da da-da ... We've created a monster ... 'cause nobody wants to ... ...see game streaming no more, they want food reaction videos [with chopped liver (and onions?)]! 🙃🤣
Grew up on this. I live in the south USA. I make mine by first pouring a bowl full of half whole milk and half evaporated cream milk. I salt it liberally and add some black pepper the let it sit to get a little warmer while I do the bacon or sausage...USA sausage. I fry either of those until done in an iron skillet then remove the meat. I keep about 2 ta lampoon's grease and add a couple teaspoons of flour and fry 30 sec or so constantly stiring it. Then after the grease and flour mixer has turned brownish I pour in the milt and stir stir until thicker. YUM!
In my household, biscuits and gravy is a dinner meal. Mostly since I am always gone for work before any of the kids are up. You can have it anytime of the day! One of my favorite filling breakfasts that I know as a “haystack”, which is a layer of things but also includes biscuits and sausage gravy (or just white gravy since there are sausage patties). At the bottom, you’ve got biscuits, a couple breakfast sausage patties, then dump a load of crispy shredded hash browns on that, put an egg on top, and smother the whole thing in gravy. That will fill you up for sure.
@@captainmeck2752 one glorious bite at a time 😂 there are a lot of variations on the haystack breakfast. If you do decide to explore that, good luck!!!
I don't eat biscuits and gravy, but I do love biscuits with syrup, butter, jelly, preserves or a biscuit filled with fried egg and meat, like ham, sausage, bacon or chicken and a slice of cheese. Your biscuits didn't rise, maybe more baking powder. The sausage looked a little suspect as well. Keep up the good work.
Biscuits and gravy are my favorite. My sister makes the best. She makes them for me every couple of months. Wee don’t put sasauge in ours. We like plain white gravy. Sooooo delicious.
Pro tip from a chef who taught me how to make biscuits. Use frozen butter and a cheese grater then add your buttermilk the trick is to not over work the dough and you should still see pea size pieces of butter in the dough.
Yep. The only proper way to do it.
I was going to mention that
Split off about 1/3 of the dough and work extra flour into it. Roll out the other 2/3s, then lay the stiffer 1/3 on top, fold over from all sides into a ball, flip, tuck the sides, then roll out and cut.
You'll get a wonderfully fluffy biscuit with a thin center layer that splits in half perfectly every time with zero effort.
Refrigerate dough before rolling, then you can fold in all those flaky layers with your rolling pin!
Another suggestion, dip your biscuit cutter in flour before cutting and then push cutter straight down without twisting, it helps biscuits to rise from edge to center fairly evenly.😊
Every British food creator that has come to America or made actual Biscuits and Gravy (not a joke version with a cookie and brown gravy) has absolutely adored it.
What's not to love? It's meaty, fatty, creamy, carby, filling, energy-dense comfort food. ^_^
Rightly so!
I never had it growing up, and fell in absolute love when a friend served it to me in my 20’s. It’s been a favorite in my life for the 30 years since.
Brits say it "looks like vomit on a scone" yet embrace a topping with the word "clotted" in it.
Let’s not forget “dick.”
But pour a can of Heinz baked beans on a plain piece of toast and it's masterpiece of culinary genius for them. All you need to be a master chef in England is a toaster and a can opener.
Brits and beans and toast 😂
@@allengator1914Eh to be fair you can blame us "yanks" for the baked beans, we got them hooked on them during WW2 and it just stuck.
@@SilvaDreamsbut all these decades later, they still live on war rations. 😢
When you’re making something like biscuits, you should always make enough so that you can have the initial biscuits and gravy, but also have some leftover to eat with butter and jam
Or honey
And honey!
This is the way
Left-over biscuits with country ham!!
I'm a l@rdA$$, & I approve all of these messages!!!
Biscuits and Gravy is definitely not limited to breakfast, and I highly recommend having them any time of the day you can
Your butter for the biscuits looked very soft. Some of the best biscuits I've had the cook froze the butter then grated it into the flour. Then continue mixing like you were doing. The very cold butter helps when you are folding the dough and gives you light, flaky layers.
Exactly, it is possible to overwork the dough which leaves them much more dense! Many people don't know that it seems!
You should also put your cutting board in the freezer the night before you are making biscuits, pie crust or buff pastry so your butter does not start to melt.
Great tips!
@@captainmeck2752 The colder (frozen is better) the butter/lard the more steam it releases when baked resulting in more lift & a higher rise.
Lol! My father was in the military and would take my brother and I to his favorite greasy spoon just off base for a breakfast of SOS. My mother never went with us, she was a little posh, but my brother and I loved that place. Thanks for reigniting that memory.
Great grandfather and Grandfather were in the military and both grew up as farm boys, plus my father loved it so my mother would make us SOS and so would my grans when we'd visit for a quick and filling breakfast when we had to head out early. Still make it on occasion but chipped beef has gotten stupidly expensive.
We used to make sos from hamburger meat. I only heard of chipped beef a few years ago.
@TheLadyniebur Chipped beef is the original way it was made since it was shelf stable so it could be packed into boats and shipped without worry of the meat going bad, that way the soldiers could have meat.
You're welcome!
Sweet baby Jesus that was a TON of sausage! In my house that would have made gravy for 4 or 5 breakfasts. I also noticed you only showed milk on the ingredient picture. Buttermilk is almost the entire difference between a scone and a proper southern biscuit. The extra acidity really kick-starts your leavening agents. If buttermilk isn't available there are options to get the same effect.
I've made my own buttermilk by mixing vinegar into some milk and waiting for it to curdle a little bit. Works great with pancakes also.
Use lemon juice instead of vinegar. It adds a nice pop of citrus
@@pattiwhite9575 That's not buttermilk, it's sour milk. It works in place of buttermilk, but it doesn't have the same bacteria.
Thanks for the tips!
@@catherinelw9365 Another good substitute is a cup of milk and a cup of active culture greek yogurt. That said there's no live bacteria in the finished product so not sure it matters.
SOS is similar but different, in that both are cream sauces. Busquets and gravy is bulk breakfast pork sausage in cream sauce, SOS is Dried chipped beef in cream sauce on toasted bread. Both are good but do taste completely different.
Came here to comment that. 😊
It's hard to find a child that won't eat biscuits & gravy, but they'll pass on the SOS every time! SOS is more of an acquired taste. I'm 67 & only wanted SOS 3 or 4 times my entire life!
American breakfast sausage is a very particular spiced pork mince, sometimes formed into small caseless sausages, but more often into smallish patties. The minced crumble is what's used for sausage gravy, or sometimes the fond in the pan if cooking a large breakfast for a bunch of people. Bangers aren't the same spicing, but caseless they make a really decent substitute, probably closer than any other sausage I've tried. Sausage gravy works with any sausage meat, but the traditional flavor is what you're looking for, I suspect. You can find a basic spice mix for American breakfast sausage online, and just mix it into finely ground pork mince. It's especially good on country fried steak, too, though some people prefer brown gravy for that (but they're crazy). And some people prefer bacon gravy to sausage overall. And a few die-hards prefer red-eye gravy, made with fond and extra strong coffee instead of milk.
And FYI, your biscuits didn't look bad - I've done far worse.
Red eye gravy is for ham. Like, almost exclusively.
@@TheLadyniebur My mom used to put it on breakfast steaks, too, but you use biscuits to sop up the gravy either way. Or white bread if you're old school in Texas or Oklahoma. Growing up, we didn't eat ham enough for breakfast, imo, even around the holidays. I always liked it, but nobody else did. A good ham shank steak is the best.
I LOVE RED EYE GRAVY! Ever hear of frog eye gravy? It's made with country ham drippings, fond & water instead of coffee, making it very rich & salty!
Tip 1: cold, possibly frozen butter. Cut it in with a fork or pastry cutter
2: crowd your biscuits on the pan so that their edges are touching each other. This will help them rise more.
In most American sausage, the sage really doesn't break through that much. I have also heard that American sausage has a more potent flavor. I can't wait til you try it in America, I would really like to know your opinion on the differences. Great video, thank you for sharing.
huh?? it's all about the sage, baby!!
@@Marcel_Audubon I've tasted some cheap sausage meat that tastes of nothing but sage...lol
@@hayneshvac2 I guess we each have to find our favorite and then stick to it! I love my butcher! 🤣 If all else fails, it really is quite easy to make your own, too.
@@Marcel_AudubonMost American sausage makers have a regular variety....along with an "extra sage" variety, for those who prefer it that way.
EASY biscuit recipe: Self rising flour (it already has salt and baking powder in it) any amount (I use around 2 cups). Whipping cream: enough to make your dough moist and almost come together, to fairly wet and sticky. If it's moist you can pat it out and cut it with a biscuit cutter. If it's wet, pick it up by the big spoonful and put it in mounds in your pan. Bake at 425* F till it's brown as a biscuit. Your gravy will be better if you add about 1/4 teaspoon of cayenne and you taste for salt to see if it needs any. The biscuits will both taste the same and are delicious.
I normally don't eat biscuits and gravy for breakfast, instead I have it after coming home on a cold wet day. I also add a few dashes of Tabasco on top for a little zing.
TOBASCO!!!! Yes. This. Also Tobsasco goes nicely on eggs
@@christopherlawyer4214 I agree wholeheartedly
I used to do Tabasco, but it has been banned from the house. :( The wife used to work at a restaurant and had an entire case fall off a shelf in a storage cupboard and shatter on the floor. To this day the smell makes her sick. So I branched out and found other hot sauces that do the trick without that specific Tabasco smell.
Turned out to be a blessing. I discovered lots of sauces that I like much better!
@@kencramer1697 I use different hot sauces, but Tabasco is a throw back to my army days to put on sos eggs and C rations.
My favorite breakfast but anytime is good. Tabasco is good too.
This made my mouth water. I've never had gravy with the sausage in it. That's something my mom never did when I was a kid. We always had sausage patties or bacon on the side if we had any meat with it. I love the peppery gravy and a bite of sweet jam at the same time. The flavors compliment each other perfectly. I've not had it for a few years because the oven in my apartment hasn't worked for a few years. They finally replaced it a couple of months ago and I've been thinking about biscuits and gravy all weekend. Probably going to have it for supper now that I've seen your video.
We were broke-broke-broke in my childhood, and didn't have sausage in the gravy. We just had the biscuits and cream gravy. I still like it better that way. We did use lard for the gravy, and browned the flour to a golden beige color, then added milk. Salt, lots of pepper, and a pinch of cayenne. I could eat two split biscuits, even as a little kid.
I didn't grow up with biscuits (homemade) & gravy (I'm from Hawai'i), but learned to adore them when I grew up and moved off island.
We have them with sausage gravy; sides of sausage and/or bacon, hash browns and eggs (DH is from Bama and we now live in Alabama).
We usually have this for dinner instead of breakfast since we would just crawl back into bed!
Nice!
Well, Cap’n, that was definitely biscuits and gravy. I’ve got no argument against your sausage observation. The gravy looked fantastic (like I would make it). Okay, look. I’m not going to give you hell on the biscuits. If you do your own recipe often, it is really easy. If it’s your first time in 3 years, who could blame you if they come out a little tough? Biscuits are kind of a thing you have to do often to get expert in it… no matter how easy it is to combine the stuff in a bowl. All in all it was a WONDERFUL dish. And it DOES surprise me there aren’t more British converts to this dish. It feels like it’s right up their alley! Poached egg on top makes it special, ngl.
Agreed. Drop biscuits are better than worked biscuits that are rolled out.
Sage. Important.
Great stuff! Thanks Paul!
Biscuits and gravy are an amazing dish. If making the biscuits, is the hard part, you can always substitute with well toasted white bread. Not nearly as good, but it will get you satisfied, with a couple scrambled eggs.
3 things
Great biscuits aren’t easy to make .
You can use different sausages to mix it up a little bit.
Your voice and personality are perfect for RUclips.
Ah thanks Gorb! Bless you.
For breakfast you can also top your fried potatoes with the sausage gravy. You did awesome meck i just had biscuits and gravy yesterday for breakfast with over easy eggs lol
ooooooh yea, a lady after my own heart. I do this ALLLL the time. I love some fried taters and sausage with onions and a diced pepper. Occasionally, if you have the gravy on hand, you can drizzle it over it.
Ok, now I just want waffle house hashbrowns with all the stuff.
Because of my family's hectic style. We buy a brand called Southern biscuit. It has the flour and leavning agent. also, has freeze dried shards of butter and lard. All you do is add buttermilk and they are perfect every time. The least amount of handling of the mix is best. If you can order it, it is much better than making from scratch.
Never heard of them. I used to love making biscuits, but somehow I just stopped being able to do them well. Will try this way! Miss good buttermilk biscuits, I’m weird and only like it with butter, so the flavor of the biscuit is super important when you aren’t covering it in other flavors.
Thats some proper biscuits and gravy.
Thank you!
Welcome back!!! Been missing your fun content, Cap'n Meck!
Thanks Tina! Hope all is well with you.
Ya don't Have to split them but people often do to add things like Butter!
That readjustment of the points was 100% accurate.
Phew!
Always put a shallow thumb print on the biscuit before cooking and it'll rise more evenly and inside will be cooked thoroughly. My mother-in-law was the best Southern cook I ever knew, and she put fresh biscuits on the table for every meal.
Great tip!
Alabama resident here....next time instead of using butter in your skillet, use bacon grease😉 Also, dip biscuit cutter in dry flour before each cut, and never twist the biscuit cutter as it will keep your biscuits from rising. In addition, ive always made my biscuits with either shortening or lard, and buttermilk.
little bit of a tip. cook your sausage first (best if you split the casing if you can't get loose sausage) then take it out. leave the grease in, throw in flour, make a roux, and then add in your milk slowly. season with pepper, and then add your sausage back in.
oh, and you need buttermilk for those buiscits... they won't come out right otherwise.
Yeah, I even had it in the fridge then forgot I had it. Doh!
I wish American places used as much sausage as you do. Typically they only have 1/3 to 1/2 of what you had, and it really did look marvelous.
That's how my wife makes it. Amazing. The only downside is that the leftovers form a solid block when the gravy tightens up. Fair tradeoff, I say.
I've heard Brits make exactly the same comment when they looked at a bowl of New England Clam Chowder for the first time... until they tasted it. You get the same feeling of warm comfort food.
Man, I did not expect you to make biscuit and gravy correctly, as I've seen many brits just use frozen biscuits and don't get me started on the gravy, but you actually made biscuits and gravy. Thank you.
Thank you! 😍
Always cut the biscuits without twisting the cutter. Your biscuits will rise higher and lighter when baking.
SOS should have very cheap very thin chipped beef. A common brand includes Buddig. 😋
Discovered you a week ago and after binging your videos, I absolutely love your approach. It's honestly refreshing that you actually try to get things as close to accurate as you're able and that you're up front about it when you have to make changes. I also have a suggestion for you to try from my home region of the Midwest, that I bet even your kiddos might enjoy.
Have you heard of Puppy chow? It's made with chex cereal, coated in first in peanut butter and chocolate and then powdered sugar. Kids go wild for it here, and honestly so do a lot of adults who grew up on it, myself included. Rice Krispy treats are another fun/easy treat, if you can get the right cereal, but they're more common across the country so you've probably already heard about them.
Ah this is such a lovely comment. Just read it out to the Captain and he's gonna reply. x
Such kind words, thank you! I'm guessing Chex are what we call Shreddies. Puppy chow sounds great! I'll add it to my list. Thanks again 👍🏻
@@captainmeck2752 Yes, they are exactly the same. I would use the Honey Shreddies for the Puppy Chow recipie.
While we don't have mace or nutmeg in our basic breakfast sausage the only important bit is sausage that you like. Also you can have the gravy on ANYTHING.
What you made was a traditional white gravy with sausage as many might serve for breakfast. That' popular in the South USA but not everywhere. In many places the sausage will be replaced by chicken or beef and the gravy can be a brown gravy without any meat at all. There are literally thousands of combinations. You can also make "Drop" biscuits which is similar but a little easier to make.
So I just subscribed... My wife and I watch a ton of American food reactions, but what we both like to see is people making it themselves... We cook different country's dishes and it takes about three attempts to get a dish right. Great content.
Really appreciate that Dave 😍
Kudos for making your own! Ga. here, offering a tip. If you make them again, don't twist when cutting because it compresses the sides. When the sides stick together they do not rise properly and you don't get the nice fluffy layers. S&G for b'fast, lunch or dinner!
I knew this from making scones but everything gets forgotten in the heat of making a video! Thanks for the reminder though!
I top mine with a sprinkle of cayenne and parsley. parsley can be added to the gravy along with finely chopped, lightly browned, onion and a dash or so of garlic powder.
Making biscuits is an art form. The real masters are very noticeable.
Glad you are enjoying them! And that you can make them yourself!
I never knew biscuits and gravy were an American thing. Growing up in Alaska I never actually had biscuits and gravy until college. I fell in love. Great hangover cure.
Fun video! FYI, the best sausage is Conecuh Sausage from Alabama. I would love to see you try the southern snack of leftover cornbread dipped (or crumbled in) a cup of buttermilk or the American fair snack, funnel cake. Great job, keep them coming!
Look you are not gonna push that sorry excuse for sausage. I'm just kidding. It's good sausage, really good.
Thank you!
Sage always pairs with pork. Good work!
Biscuits and gravy just taste like happy. Throw an over easy egg and a sausage patty on top next time and you might "finish" in your pants 😊
In America biscuits are treated sort of like white bread or a dinner roll. It can take anything that goes along with butter which is just about everything, it can be sweet or hold some type of breakfast meat like ham or bacon or sausage with egg and cheese as well.
We also have scones, but they generally are made in a triangular shape, pretty dense, and have fruit or flavors baked into them from the beginning. Here they are always really dense and always sweet, at least in the south where I live.
"we don't have anything like this in the UK"? Bro you just cooked it in the UK...lots of other youtubers are doing it too, You are making the UK have it as long as you cook and share it with people. It's a $5 meal that can keep a whole family full till lunch time.
Sure thing. But what I mean is, MOST British people don't make this in the UK. They don't know about American style gravy or that biscuits are even a thing. RUclipsrs are doing it because it's unusuual for us Brits. So pleased I've discovered it though.
Awesome video Cap. Do your countrymen a favor and keep on introducing them to this classic southern dish. Soft buttery biscuits and creamy peppery sausage gravy. I live out west in the US state of Washington and this dish is almost unheard of here. It is certainly not a thing and nearly impossible to find on a restaurant menu. Its definitely a southern thing. There are a lot of regional dishes here. Love the content Cap. ♣
Thank you!
Split buttermilk biscuit with straight honey is lovely. Some folks like adding butter while warm first. Personally I don't think it's necessary. But some like it. To each their own.
Or one can use jelly, jam, or preserves of some kind. Also lovely. ^_^
6:10: That's some food pr0n right there. Looka' that mound of biscuit, and all that cream gravy... 🙃😅😉
Also, "everybody loses the circle game" right in the middle... 🤣
Biscuits & gravy is a bit like a warm hug from an old friend you haven't seen in a while... [Especially after not having had it in 2-3 years, yeah?]
Absolutely Mirkin 👍👍
Gmirkin (M[ichael]), technically... ;) ["Nice to Meacham!" ~MST3K: The Movie]
Son of the lovely ol' fella' [Russell Gmirkin] that's tentatively / theoretically pinned down the writing of the Pentateuch / Torah to around 270 BCE (not nearly as ancient as previously believed), probably at the Library of Alexandria, at the behest/invitation of Ptolemy II Philadelphus, and borrowing the mythical personage of Moses from the Greek writer Hecateus of Abdera, and borrowing from various Greek philosophical, political, constitutional, organizational traditions. (Rather squarely in the newer Copenhagen / "minimalist" school of Biblical scholarship.)
Neither here nor there, but fun tidbit. ^_^ Though, my interests run more toward Plasma Cosmology / Electric Universe and Comparative Mythology / The Saturn Myth. As well as a little mathematical hobbyism here & there. Far too many Movie & TV references. ("I regret nothinnnnnnng!!")
And of course, watching fun reaction videos on RUclips... ^_^
The cutter u used was fluted which keeps biscuits from rising a smooth cutter is prefered
When having biscuits and gravy we use drop biscuits.. easy 2 ingredient recipe 2 cups sifted self-rising flour + 1 and 1/2 cups heavy cream. Mix to combine then drop 1/2 cup spoonfuls onto baking sheet. No cutting no rolling. You're just going to bust it in half and put gravy on it. It doesn't need to be pretty or a handheld biscuit
I am a very texture and appearance food selection person. It took me years before I was exposed to and tried good biscuits and gravy. I now consider it an excellent breakfast choice.
One of the BEST dishes in America! Love biscuits and gravy!!
If your having separation anxiety from the lowering of the chicken wing you can always cut the chicken off the wings and add them to the biscuits and gravy and eat them together
Yes!
Instant subscriber. I loved this video and as an American, I am really fascinated by your channel. Thank you :)
Finally a British foodie that recognizes that biscuits are not scones. Just for that point I'll subscribe.
Thank goodness!
I wish somebody would send you a box of “Red Lobster Cheddar Bay Biscuit mix”. Add water and some shredded cheddar cheese (not necessary, but it makes them even tastier) to a powder mix and get easy, delicious biscuits in no time. Are they as good as the recipes like you attempted? Nope. But are they pretty close while being easy enough for a child to make properly without the need to mix together a dozen ingredients in carefully measured portions? Yes, they are! They are perfect for biscuits and gravy, with the hardest part of the dish becoming the making of the gravy. And we even have powdered envelopes that make that much easier as well, just adding the powdered mix to water (or milk if you want) and cooking up and adding some sausage. You can literally make biscuits and gravy with only the need to supply water for both mixes (the sausage sprucing up the gravy if you want to put in a little extra work).
Love the videos and eagerly await each episode!
Thanks so much my friend!
Next time you’ll have it perfect. Thank you for this video.
You're welcome Alan!
I I live north of Jackson, Mississippi and you know how to make a biscuit with the right ratios. Definitely can’t wait if you decide to do another.
Way more sausage in that gravy than I get around here, and I'm all for it! Lots of pepper, and people tend to shirk on that. Make biscuits more than once every three years and you'll have that perfected too!
It would be fun to bring on some more people to try these foods
You should try S.O.S. while not everyone's cup of tea, it is still worth a try.
Though using the sausage gravy instead of chipped beef, is the way superior version. I would recommend trying it both ways.
But yeah, a good breakfast sausage has to have sage. Otherwise it just doesn't taste right. It sounds like the British sausage is a breakfast sausage.
I couldn't be sure of course without trying it, but it sounds like the same thing.
I would recommend trying the sawmill gravy and red eye gravy on dishes as well that call for it.
We have the British brown gravy here that gets used on mashed potatoes and a few other things.
But the other types of gravy are always worth a try.
I am curious though, if you have a lot of Brits in your audience or if it's just us Americans.
If there are Brits here, have you tried any of the dishes Meck has tried? If so, what did you think?
Have you tried Chicken Fried Steak (aka Country Fried Steak) with Sawmill (Country) Gravy? You can also have it with Sausage Gravy. Chicken Fried Steak is a lower grade of steak cut thin and pounded to make more tender. Coated with the same batter used to make Fried Chicken, then deep or pan Fried in oil until crispy brown. Delish!
Hey. yeah we tried that. Meck did a video on it. It scored pretty highly 😊
Aloha from Hawaii! With the time difference, this video was posted as my morning cuppa was brewing, so guess who else is making biscuits and gravy now lol
Keep up the great work Meck!
Ha! Amazing. Thanks Kevin.
Well done, Captain! I'm droolin' over here! 😍🤤
Thank you 😋
I add way more seasonings to my bisque and gravy I make them a lot from scratch. Plus my bisque has butter and lard in them are very flaky soft goodness. I make chicken fried steak (it's beef)and mashed potatoes and green beans a lot with white gravy too. Fried chicken steaks too. Are one of my favorites too with white gravy.
Placing biscuits on baking sheet sides touching gives a higher rise because the biscuits can't spread out horizontally. Took me 60 years to learn that!
Sausage gravy may have more eye appeal if you use water instead of milk. Of course you have to brown your flour too, before adding any liquid. My mother & both grandmothers used water instead of milk & I prefer it over milk gravy.
The less you handle a biscuit the more tender it is. I try to roll my dough out into a rectangle then slice square biscuits. That way you don't have all the leftover dough from cutting out round biscuits, which most people gather & roll again & cut out again, making tougher biscuits.
I'd also like to point out that everyone knows biscuits & gravy make a hearty breakfast, but what about a foul weather, comfort dinner or the perfect ending to a rowdy night out with the boys? How happy would you be if you came home, sauced, to the aroma of homemade biscuits & gravy prepared by the loving hands of your wife? Didn't consider that, did ya?! I LOVE grilled cheese but there's NO WAY I'd eat it for breakfast. I think biscuits & gravy should rank higher for versatility.
Don't twist the cutter when cutting out your biscuits (or scones, for that matter). Push straight down and that's it. Twisting seals the edge and you don't get as good a rise.
I have never seen it with an egg. My grandmother just made it with gravy and the biscuits, and she grew up on a cattle ranch. She knew it was my favorite breakfast and would make it for me every time I stayed at my grandparents house. Ah good times.
My southern grandmother taught me to make biscuits and gravy. When raising my family it was easier to make a mess of scrambled eggs than make them individually. My son started putting the eggs on the biscuit and then the gravy. I’m not sure if that’s normal or not but it’s been a hit with our family. It was either a special occasion breakfast or an easy dinner.
I would suggest you substitute one quarter of your flour with cake flour. It's lighter. Add 1 teaspoon additional of baking powder. It's the difference in flours over there. Also, sift the flour, it really helps.
Next time you make biscuits, put the first biscuit all the way to the corner of pan, touching both sides. Then place next one directly next to and touching the first and repeat across, don’t worry if they don’t reach the other side. Do your next row the same way with the biscuits touching until all al on pan. Now, with the leftover dough, roll it out into a long stick and place along the edges of biscuits that don’t reach the edge and along the bottom row. This will keep the shape and width of the biscuit and force them to rise up instead of outward. Remove from oven and immediately eat the bread stick liner you made mmmmmmmm.
as a southerner, you did pretty damn good! Especially for your first time makin it!
Thank you!
If your biscuit dough is "too wet" in the future, you should know that drop biscuits are a thing. Use a medium size ladle or serving spoon & drop the batter on a baking sheet. Same baking temp & time. They'll be rounded & more pillowy than flaky/layered, but you can still slice them in half & top them with anything. My mum would use the same drop biscuit dough for the best dumplings on beef or chicken stew.
When I was a kid we would use the leftover biscuits from the night before so they were a little stale and crumble them up in a bowl and then pour the gravy over it. Just eat it with a spoon. Delicious.
Ok, you've convinced me - I'll give this a try. Nice work as always Meck!
Nice one Stoney!
Great job once again...but I like to brown my sausage till it's got a little crisp on the outside...And I cheat on the biscuits...I use Grands butter biscuits....Also, we eat this for supper sometimes and I can feed a family of 4 for under $8!! Thanks for sharing..
I always brown pepper in the sausage oil before adding flour. You do such a great job. I think I will make some too.
Thank you!
even late night package gravy and those tobe biscuits -- like all premade are pretty dang good. when done right fantastic
One of my favorites! And I have to say that gravy looks pretty good. I’m a northerner and I’ve been trying to perfect my biscuit recipe for years but I’m still not quite there. The South makes the best biscuits though, I don’t think anyone would argue that. By the way I love Worcestershire sauce on my biscuits and gravy.
I love to up the fresh cracked black pepper or dashes of Louisiana style hot sauce on my Biscuits and Gravy!
Howdy Captain, glad to see you're okay!
Apologies if this comment's a little late, but since your lemonade episode, I've been poring through my cocktail books to find adult bevs to recommend for your show and coming up short. Cocktails are pretty international as it is.
Beyond what can be shaken up at a cocktail bar, it's a little too cold at the moment to drink mint juleps, and not nearly wintery enough for eggnog. Now is the start of the season to make and drink mulled cider (cloudy apple juice simmered with spices), but I'm pretty sure we imported that tradition from you guys.
Ah thanks so much for the effort! I have made my own mint juleps and eggnog. Amazing drinks. Trick will be to find something I haven't had actually!
My wife and I like to use finely chopped rosemary along with sage, pepper, and a healthy dose of Cholula or Tapatío hotsauce in our recipe. Rosemary really adds a lot to a simple white gravy.
Sounds great!
Me smiling even a sub par biscuit and gravy is a warm hug.
There is a 2 ingredient version of the biscuit. It's a 1:1 ratio of self-rising flour (already has salt and baking soda included) and heavy cream or whipping cream (not whipped cream - thinking of the British creams). The biscuits come out very light. Good job! Loving the tips that I'm seeing from your other followers! Your reaction says it all! That's awesome!
Thanks so much!
@@captainmeck2752 Mech your self rising flour is different from American self- rising flour. Before you attempt, if you attempt, making 2-ingredient biscuits, research the difference.
Biscuit dough freezes beautifully, and can be baked from frozen anytime. When you make biscuits, make enough for extra. Cut your rounds, and place them on a flat sheet or plate, and freeze. Once flash frozen, just put them in a freezer bag and they are ready for next time. I bake from frozen at 375* f for about 19 minutes (until fluffy and golden brown). Makes it a much quicker breakfast if you have half of it ready to go. I have also been known to freeze portions of cooked sausage in individual portions, so I only need to throw it in a skillet and finish up with making fresh gravy. (southerners, don’t come for me. I have the disadvantage of being from the PNW).
fine job. I had them for breakfast this morning. I made them because I hadn't had it in a long time, but bought the biscuits
Nice!
Hey Meck, You can take yesterday's old biscuits, cut them open, put a blob of butter on the open halves, place them under the broiler until the edges are are nearly burnt and serve them with jam or honey. Their great. I like to cook a thick chocolate syrup from scratch with just sugar and cocoa, water, pinch of salt and dip fresh hot biscuits in before each bite. Takes chocolate to a whole new level. Kinda like a meal rather than a desert. When you start it gets better and better with each chocolatey bite. People in the South call it "chocolate sopp". We also love molasses with biscuits and salty frid fat back bacon. Country ham biscuits are to die for with real Virginia Country Ham which is very salty and the drippings are great for sopping with the biscuits. Hot open biscuits are great with stewed tomatoes in butter on top with black pepper and I also like them with American pork n beans stewed in butter on top served with breakfast bacon, and I am not fat, believe it or not.
YUM!
Proper adjustment of the score. Continue your journey. It's great fun for us!
Thanks! Will do!
Meck is back!
Back again!
Meck is back!
Tell a friend!
Meck is back,
Meck is back,
Meck is back,
Meck is back,
Da da-da ...
We've created a monster ... 'cause nobody wants to ...
...see game streaming no more, they want food reaction videos [with chopped liver (and onions?)]!
🙃🤣
Ha THANKS!
Heh heh! 😋
If you split the biscuit when it's hot and put butter on it then cover it with the sausage gravy its so good.
Grew up on this. I live in the south USA. I make mine by first pouring a bowl full of half whole milk and half evaporated cream milk. I salt it liberally and add some black pepper the let it sit to get a little warmer while I do the bacon or sausage...USA sausage. I fry either of those until done in an iron skillet then remove the meat. I keep about 2 ta lampoon's grease and add a couple teaspoons of flour and fry 30 sec or so constantly stiring it. Then after the grease and flour mixer has turned brownish I pour in the milt and stir stir until thicker. YUM!
Thank you!
This one’s making me think you should try creamed chipped beef. It’s a cheap food but it’s good stuff. Very hearty.
Another tip for your biscuits: the butter should be very cold
In my household, biscuits and gravy is a dinner meal. Mostly since I am always gone for work before any of the kids are up. You can have it anytime of the day!
One of my favorite filling breakfasts that I know as a “haystack”, which is a layer of things but also includes biscuits and sausage gravy (or just white gravy since there are sausage patties). At the bottom, you’ve got biscuits, a couple breakfast sausage patties, then dump a load of crispy shredded hash browns on that, put an egg on top, and smother the whole thing in gravy. That will fill you up for sure.
Just wow! How would I eat that?!
@@captainmeck2752 one glorious bite at a time 😂 there are a lot of variations on the haystack breakfast. If you do decide to explore that, good luck!!!
I don't eat biscuits and gravy, but I do love biscuits with syrup, butter, jelly, preserves or a biscuit filled with fried egg and meat, like ham, sausage, bacon or chicken and a slice of cheese.
Your biscuits didn't rise, maybe more baking powder. The sausage looked a little suspect as well. Keep up the good work.
Maine Style Lobster Roll in a butter toaster split top bun. Not a cheap food but so fast, simple snd luscious.
Hey Meck! Are there any recipes that you have made since your initial testing?
Love the channel!
Thanks Franciet99! All the recipes I've tried are on my channel. 👍
You know what's better than biscuits & gravy? Biscuits with butter & honey!
False. Biscuits with honey or jam are fine, but they're not remotely in the same league as biscuits and gravy.
@@jishani1 Bless your heart that you think that.
I always put Louisiana hot sauce on my gravy
Biscuits and gravy are my favorite. My sister makes the best. She makes them for me every couple of months. Wee don’t put sasauge in ours. We like plain white gravy. Sooooo delicious.
Yum!
Try using buttermilk instead of regular milk for the biscuits. It will help make them more tender.
I will never say no to biscuits and gravy. I'm lucky to live somewhere with a lot of breakfast & brunch restaurants.