New Zealand Family Try Biscuits and Gravy For The First Time! (YOU EAT THIS FOR BREAKFAST?!)
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- čas přidán 7. 12. 2022
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They need real biscuits, a tube of ground breakfast sausage & way more black pepper. Love that his is an open minded and fun family!💜
Yeah, those biscuits were pretty flat, but they gave it a try! We do have scones in the US, and they are fairly flat and much more dense than a good 2-3 inch thick but fluffy scratch biscuit.
You beat me to it!!! Midwestern (Illinois) guy here... you need big a** biscuits, no cream of tartar, butter them thangs... then get you a pound of ground breakfast sausage (spicy is better!) and then more black pepper than you'd think necessary. then more when it's ready... i want my gravy almost grey in color from the pepper and sausage.
@@morantrent67 lol IL here too!
I agree .. they need some real breakfast sausage and more pepper. Glad they tried it though. :)
That's right 👍🇺🇸
First off, good job on your first try!
However, as a Southerner, I want to fly to New Zealand and make Biscuits and Gravy for you. Maybe even make some chocolate gravy.
Also, biscuits have 3 ingredients: self rising flour, buttermilk and butter (grated with a cheese grater and cut into the flour). And don't over mix the biscuit dough. My Southern grandma taught me how to make biscuits. No measurements were given. It was all, "About this much flour. About this much oil (she used oil instead of butter). And just enough buttermilk to hold it all together." That's it. That is, literally, to the word, her biscuit recipe. I've seen people knead the biscuit dough like it's a bread dough. DON'T DO THAT! Just get it all properly combined. Dump it out on a flour dusted counter (or flour dusted waxed paper). Dust the top and sides with a little more flour (dusting...not dumping). Pat it down to about 1 inch thick. And then cut out your biscuits. Put in a hot, buttered cast iron skillet (close together so they rise up), brush with melted butter and bake. It really is that simple.
Gravy: brown the sausage and then remove leaving the grease. Add butter and flour to make a roux. Then add milk and pepper. Stir over heat to thicken. Add sausage back to the skillet and mix.
Very simple Southern staple. Mostly breakfast but can be eaten any time. Glad y’all enjoyed it! Took me a while to get it just right. But when you get it there, you'll know!
I like to add some sage in mine. Just gives it something extra.
Make sure you don’t over mix the biscuit dough. They won’t be flakey.
If Alton Brown on food network is to be believed out the three ingredients in and stir it a max of four times to prevent glutens from being formed witch with make it doughy not flakey.
In fact some recipes will use vodka instead of water because glutens won’t form in alcohol
Yes, a good roux is essential. I don't think she probably cooked the flour long enough.
Salt for the biscuits. A bit makes it savory.
Absolutely right about the biscuit recipe. I have never heard of a biscuit recipe you made. Lol
American biscuits are completely different from scones. The biscuits usually rise up when baked and should be light and fluffy. I also like my sausage in smaller pieces but that's probably just me. :) Sometimes I will just eat warm biscuits with just butter and honey or have a biscuit and sausage breakfast sandwich. It so fun to watch you all try American food.
Used to drive my grandma crazy. When we visited we would just hit her breadbox right away and eat her leftover biscuits plain at room temperature. She was always asking us if she can warm them up for us. But they were so good, they didn't need warming up. It was always interesting what my Grandma's could cook. My Mom's mom made great cakes. My Dad's mom couldn't make a cake to save her life but made the best peach cobbler I have ever had.
Biscuits with butter and applebutter are also really good.
Biscuits have neither eggs nor sugar, both of which scones have.
I couldn't have said it better myself. Thank you M'lady.
I think that it would help for them to know it’s seasoned pork mince, rather than “sausage”, to get the right texture.
Biscuits and Gravy can be a side dish, but it can also be a meal in itself depending on how much you consume. That is how we do it in Texas.
I’ve never heard of it being a side dish tbh…. it’s always the main course lol
It’s usually a breakfast food but we love to eat breakfast for dinner a lot. Nothing beats homemade biscuits & gravy. I’m glad you all liked it!
Me and my husband call it brinner.
I agree with you nothing beats homemade biscuits and gravy. I would eat it every day if I could.
Really, is there any breakfast food that isn't good any time of the day???
Absolutely dinner with a country fried steak
Not enough rise in those biscuits. In the states those biscuits are at least twice the size and a lot more golden brown all over. But I'm glad yall are enjoying that meal
As a true southern, let me just say that breakfast is good anytime of the day, and we do eat breakfast for dinner/supper frequently. Biscuits & gravy can be an entree or side dish (now you know why some Americans are chunky). Fried eggs (over medium), grits, bacon and sausage gravy make a fine breakfast.
Edited to say, I am now going to make this for dinner tonight.
"some", lol a bit more than that
I love breakfast for dinner, but then I could eat breakfast food for breakfast, lunch and dinner!
I'm coming over - set another place at the table!
😂😂😂
It is only a fine breakfast if you have a bottle of tobasco. Biscuits and gravy WITHOUT tobasco is a TRAVESTY rivaling spaghetti without parmesan on top.
Scones ain't biscuits neither.
American Biscuits and English Scones are not the same, American Biscuits are savory, buttery and fluffy inside. You can definitely enjoy them with more butter, jam, jelly, etc. Yes, I am just barely watching this video today and I must say that Biscuits and Gravy are not limited to just breakfast, they can be enjoyed any time of day. I know because I have ordered biscuits and gravy for breakfast, lunch, and dinner at various restaurants that have them on their menus. Enjoy them whenever you are in the mood. Once again, there's no limitation on when to enjoy something you enjoy eating especially if they are biscuits and gravy! Come to America and order biscuits and gravy! I enjoyed watching your video!
Very true Jane. Very true.
Also the best hangover breakfast.
Replace the regular milk with buttermilk and leave out the sugar. I use self rising flour, buttermilk and butter flavored Crisco grease to make my homemade biscuits. Add salt and black pepper to the country milk gravy. I use a roll of ground sausage for my sausage gravy.
Thanks for the tip. What a pisser buttermilk cost more than regular milk. But for a special occasion, it'll be worth it.
@@alonenjerseyyou can splash a little dash of vinegar into regular milk and let it sit for a while to approximate it in a pinch if you don't wanna splurge for the real thing
@@BroadStroke Good to know. And I've got a bottle of Heinz white vinegar doing nothing standing in my tiny kitchen.
This isn’t usually something we eat every morning, but it’s definitely a Saturday morning thing or holiday thing. Cooking a big breakfast and the whole family dines.
if y'all ever make it again I recommend removing the sausage after cooking and mixing the flour in the grease with butter and milk until it thickens and then add the sausage back in, also give your biscuits time to rises so they're fluffy and bake until golden brown on top. im so glad y'all enjoyed this southern staple
Oh please make it again taking this advice. It really will help.
Absolutely the proper way to make sausage gravy. Season as you go as well.
I agree. That's the my momma made it.
Couldn't have said it better myself.
We eat jam or honey on them also. But buttermilk biscuits are the best. And here in the Appalachians we have it very often. Usually with bacon or ham, eggs scrambled or over easy and fried diced potatoes! Love your families content
Biscuits topped w/ honey? Food of the gods!
As a kid, KFC is where I first had biscuits, and honey butter. I still love them today.❤
I agree. I've been a fan of K.F.C. when everyone called it Kentucky Fried Chicken. What's not to love? @@Nipper-ty9tk
Every southern family has a go to recipe. Best breakfast food ever
Having this with a side of bacon, 3 scrambled eggs, and a heaping of hashbrowns (or cheese grits) makes the perfect breakfast for when you're about to head out at 5am and work for the next 9 hours straight.
Lol. Can you walk after? Delish though!!
Yes! Throw in orange juice and you describe the perfect breakfast
You must be on a diet eating that little ole breakfast. 😋
@@robroberts1473 gotta keep my feminine figure.
@@iloveslotvideos1188 barely but sometimes you do what you must
I enjoy watching you make these recipes, but stress that there isn’t someone to help you truly make them the way we make them here in America. You get top marks for effort, and you should recognize that many of us were taught these recipes by family and therefore we all do them a bit differently. Keep experimenting and hopefully you will land on the recipe that becomes part of your lives!
Biscuits and Gravy are the best breakfast ever. My absolutely favorite ❤❤❤
If their not in the Top 10, then something is very wrong.
Oh, this makes me miss my grandma. No one made biscuits and gravy like Gram, and she whipped it together so easily. Y’all made a great first effort! Biscuits are much more fluffy and light than scones, and I eat gravy and biscuits with a fried egg. And sometimes some bacon.
Hopefully, y’all can get a taste of biscuits and gravy on your trip while you’re in Florida or Texas.
I had a meal of Biscuits & Gravy at my sister's place down in North Carolina long ago. You gotta love home cooking.
Definitely try biscuits and gravy when you come to the US! You made a good effort, and I love your family so much, but American biscuits and gravy would have different biscuits and different sausage from what you used. I would love to see a video of you trying the real thing! Love you guys!
Jimmy Dean SAGE sausage and real homemade biscuits! Typically a breakfast meal, but anytime is good. We often have it with eggs and hashbrowns. My preference is this on my plate in this order, two biscuits split open, covered in sausage gravy, cover that with hashbrowns, and eggs cooked sunny up on top!
@@waynebutler7813me too, but the hash on the bottom.😂
This with a heaping helping of fried potatoes and eggs of your choice. Two biscuits and everything smothered with the sausage gravy is the way we do it in my family. We go back for seconds! Glad you folks loved it!
"We go back for seconds!"
Why do you go back for such a short time? 🤣🤣🤣🤣
Perfect way to enjoy it
I wasn’t hungry until reading your comment. It’s been a lifetime since I’ve had biscuits and sausage gravy 🥰 fried or poached eggs on the side yum. I think I have to add this to our meal list for next week.
She nailed the sausage gravy, well done. I’m a southerner and we love biscuits & gravy.
IN MY VIEW
Biscuits & Gravy are America's Comfort Food. I am glad this family tried it. This video made me want to go to my kitchen and make it!
I'm proud for ya'll. Teaching your children that the world is a big place with so much to see. What great folks ya'll are.
Goes great on a plate of scrambled eggs, bacon & hashbrowns. A very complete & filling breakfast! 👍
And then it's time to take a nap.
Or go for a nice walk!
Oh yeah, that’s heavenly right there!
By coincidence, we had biscuits-and-gravy for breakfast this morning--Mighty good eating! Glad y'all enjoyed it, too. Another good breakfast meal here in TX is a breakfast burrito: scrambled eggs/bacon/cheese on a flour tortilla. Yum-yum!
You'd be surprised at how easy & quick homemade fluffy biscuits are to make!
You got that right. Six ingredients and can be made in even a tiny kitchen. I should know.
Hi, family. Southern biscuits are made with self rising flour, vegetable shortening and water or milk or buttermilk. My mother always mixed the dough for her biscuits with her hands and rolled the dough into balls between her palms and lightly pressed them down in her greased biscuit pan and baked them until they were light brown. Southern biscuits don't contain any sugar.
Biscuits can be made with butter or saturated animal fat like lard instead of shortening. One can even use schmaltz, duck, or camel fat.
@@allargon Fat from a young camel is very like lard I found, but the milk makes for a different sort of taste in the gravy that I don't prefer.
Nor do they contain cream of tartar.
This is exactly how I make my homemade buttermilk biscuits! Self rising flour, a couple of tablespoons of oil and buttermilk. After the dough is mixed to my liking I pinch a ball of dough off, roll it gently between my hands and then put them on a greased baking tin and bake. I was born and raised in south Georgia. My dad used to take a heaping tablespoon of smooth peanut butter, mixed it well with homemade cane syrup that is made locally and used his biscuits to sop it up.
Yup, that sugar thing threw me too. Yankees will usually put sugar in them and their cornbread 🤮. Someone needs to send them a recipe for southern biscuits and gravy.
Biscuits and Gravy are a main breakfast dish and is pretty common in the USA. I've made it countless times and, yes, you can add other items like eggs or fried potatoes, which are really good with the gravy poured over them! I prefer the gravy made from bacon grease, but sausage gravy is great as well! The gravy is made from the grease left over after you fry the bacon or sausage so you want to use meat that has a lot of grease left in the pan after you fry it. You put your flour into the hot grease and make a roux then add your milk and whisk until it thickens. Looks like yours turned out pretty good!
Absolutely, what Wendy said! Not much better for breakfast than a plate of biscuits and gravy.
Oh yeah!
From the US and have literally never had biscuits and gravy before mainly bc I thought it was weird to put gravy on my biscuit. I thought it would turn out bad maybe I’ll try it one day.
I like this idea, maybe frying up some cut up bacon and adding to the gravy while it is still soft.
@@jharvey93 NO 2or 3 plates
Such a good Family they Do everything together the boy and daughter look like Mama she has strong Genes
Add salt, heavy black pepper, garlic, paprika and place scrambled eggs on top. Coffee or iced sweet tea to drink
First of all, my experience with scones is that they are normally a little harder than what we call biscuits. Our biscuits are generally soft and fluffy inside and golden brown on the outside. Biscuits and gravy are considered a staple food in the American South. They can be eaten for any meal of the day. They are what we call "stick to your ribs" comfort food. I am so glad that you enjoyed a taste of the American South.
And scones here in the US are sweet.
It's pretty common in the US Midwest too... Both my grandmothers were born and raised in Kentucky, but raised their family's here in Ohio.. So I grew up on Biscuits and sausage gravy.. No hot sauce though.. That's not popular here.. I did learn how to make gravy pretty young, a basic country gravy, also known as a basic white sauce in European cooking.. minus the salt and pepper.. just add sausage,.. you have sausage gravy..
I personally prefer white pepper.. but it's according to tastes.... My family loves it, since I make mine from scratch.. never use the mixes, or canned, or frozen kinds.. Buttermilk biscuits are the best..
Best served with bacon, over medium fried eggs on top..
In the Air Force is where I discovered grits... Never saw them ever served before until seeing them in the chow line,.. and much laughter when I asked what those were.. Not fond of them at all.. but to each their own..
We do them for breakfast, lunch or dinner.. but not often.. kind of a special occasion thing for us..
I don't think they made buttermilk biscuits which would give a fluffier biscuit. May have worked the dough a little too much too.
Yes, this. I've tried scones (admittedly in the US) three or four times before giving up. They were dry and crumbly every time, and I didn't care for them. Biscuits are soft and flaky -- completely different. They're both breadish, and that's about all they have in common.
I'm from Tx and the biscuits should be fluffy and cooked until golden brown on top. Save your bacon grease to add ground breakfast sausage to, cook the sausage then add on the flour and cook for a few minutes to lightly toast the flour. Then add the milk and season with salt and pepper. Biscuits and gravy are one of my favorite meals any time of the day. I'm so glad you all enjoyed it!
Texas is too cheap with the sausage. In fifteen years here I have never had a 'sausage' gravy I didn't make have more than a hint of sausage in it. Half the time Texans will make it with ground beef and little to no seasoning, it is a flavorless lumpy white sauce, that will leave you emptying your salt and pepper shakers to get any taste at all from the flour mortar they slopped on your plate.
@@davidfrehler1299 I make my own. I think alot restaurants use the white gravy mix and then throw some sausage in instead of making a roux from the sausage drippings.
Your so correct about toasting the flour. This step isn’t used or understood in most recipes or cooks. You’ve got to bring that bland flour alive! I thought I was the only cook that performed that step! Maybe it’s how us Texans do it.
They don't know the power of a biscuit and gravy day!! lol
I make biscuits and gravy every Christmas morning for breakfast everyone always looks forward to it ❤
It was always a breakfast side dish here. My grandparents would cook fried eggs, bacon strips or fried ham, and breakfast pork sausage (the same sausage that’s crumbled up in the gravy) and also fried potatoes, homemade biscuits, and milk gravy (it’s a flour and fat roux plus milk with the cooked sausage added last…not white sauce). You can also put butter and jelly on the biscuits if you don’t want the gravy. If you’re in America, a good fast food alternative would be Hardee’s biscuits and gravy. We’d also have the milk gravy over bread if we didn’t have any biscuits.
We’d have a similar gravy with fried chicken and mashed potatoes but without any sausage added. Fried chicken grease makes a great milk gravy.
Biscuits & gravy are often available as a menu item on their own or as a side. Portion size is usually the big difference. There's a breakfast place that has a biscuit as an option for the toast that comes with the country fried steak (covered in sausage gravy & not steak or even beef). The combo works well since the extra gravy can be used with the biscuit.
Yep. Biscuits and gravy are Southern comfort food and and very popular breakfast items down here(or up here I guess from y'all's perspective.)
We eat Biscuits and gravy up in Ohio as well
Scones and biscuits are very different. Biscuits are usually meant to be savory but you can eat them with honey, jam, jelly, or preservatives. We do have scones here but they are usually triangle in shape and sweeter
I think if you try an 🇺🇸 of Pillsbury Brand or Bisquik brand box mix you’ll understand. Tea scones are definitely a different texture vs a pillowy breakfast biscuit. I usually do Drop Biscuits, try it and let me know what you think. Thanks
PS I’m 64% British, I know there’s a difference.
Yes!! Cook the flour into the sausage first and then add the milk slowly. Adding the flour first allows it to absorb the fat from the sausage and gives it flavor. Also some salt but black pepper is the key. 😊
Biscuits and gravy is very big in the North too, where I'm from. I usually make eggs and fried potatoes with mine as well.
I'm born & bred in New Jersey and I will testify that you are so right.
@alonenjersey One of my favorite places to visit is Hammonton, NJ.
I'm a lifetime citizen of Rahway, NJ.
We love Biscuits and gravy but we add black pepper as well. We also do add bacon and eggs sometimes. Glad y’all liked it
Definitely needs black pepper and plenty of it. I like having sunny side up fried eggs with it so the yolk mixes in with the gravy.
@@elangomattab yes I agree.
Fresh Cracked PEPPER GIVES IT That Taste Just Like Alfredo Sauce Mam STAY WELL 🌹
I was going to say this. Lots of pepper.
I was wondering about the black pepper too.
My grandpa used to make the best sausage gravy… I have a soft spot in my heart for biscuits and gravy. ❤️ I’m so glad you guys liked it! Definitely eat it with eggs and bacon too. You’ll be in a food coma afterwards!
This is basically a dish from the southern United states. I like to put scrambled eggs on top of it and eat it like that.
So there are different types of gravy, personally I prefer Bacon gravy (my mom & grandma made it this way & biscuits made with buttermilk & lard baked in a cast iron skillet, best ever!
it pairs really well with coffee you should really try what we call scones deep fried dinner roll dough smashed into a pancake-like form and topped with honey butter or Nutella those biscuits are under cooked by the way they need to be golden brown even on top
My grandmother would say you're doing it wrong. Fry your meat first then remove. Add flour and more oil if you need to. This is known as a roux for your béchamel (gravy). Brown the flour until it's 'almost burned' to get the raw cereal taste out and add the milk. Bring the gravy up to temperature and keep stirring to prevent the milk from burning and it will slowly incorporate the flour into the gravy. Once it's up to temp, it will thicken. You can then add the fried meat back to the gravy. FYI, you can also cook this without the meat (called sawmill gravy by my grandmother). We have also done this with fried bologna and dried beef (on toast) which is called Sh-- on a Shingle.
Just a tip...if you place the biscuits touching each other on the pan as they bake, they tend to "climb up" each other and get taller and fluffy. Also make sure to add lots of pepper to the gravy.
Where I am from, there is a dish called "The Harold" named after a farmer, it is biscuits then eggs on top, then cheese then hash browns then cover w/ gravy. I don't care for the eggs with it, but everything else together is delish!!
Sounds like the country biscuit from Bob Evans! I enjoy it weekly at the local restaurant
@@mikeconway9849 I used to work at Hardees years ago, and many of the morning crowd would order it. At first I thought it sounded disgusting, but nope...It is not! lol.
There are almost as many biscuit and gravy recipes as there are towns (or grandmas!) in the South. Glad y'all enjoyed what you tried. The biscuits should be a little higher and fluffier and golden all over. And as several comments have indicated white pepper gravy is the standard. Don't worry, biscuits and gravy are to be enjoyed any time day or night, :) Love watching y'all's reactions to foods from everywhere. Thanks
It's "country gravy" in my area.
My mom made the best homemade biscuits and sausage gravy!! I miss her!!
In the part of the US where we live, biscuits and gravy are a once-in-a-while treat, usually for breakfast. Restaurants and cafes usually load it up with black pepper on top and they can be quite salty. Very heavy meal with lots of fat and carbs. So tasty! Usually served with eggs on the side, scrambled or fried. Sometimes with hashbrowns on the side. We would normally eat about half and take the rest home for the next day. It warms up well in the microwave or in a skillet on the stove. It is not diet food or terribly nutritious. The sausage used in our part of the country differs from yours. We use bulk (not links) of pork sausage with lots of seasoning. You fry it like ground beef (mince) and break it up with your utensil while it cooks. Your way tuned out very well and I don't mind you calling those bread blobs scones. You let us call biscuits cookies. Fair enough. We really enjoy watching your family try different foods.
A lot of Americans, myself included, LOVE “breakfast for dinner.” My mom made it a few times a month for our family.
Pancakes especially, inexpensive and so yummy anytime of day ♥
Yeah, same here.
Breakfast for lunch was a thing in my childhood school as well. It was one of my favorite meals.
Same here. Scrambled eggs, sausage and biscuits are great for supper
I have lox, bagels with cream cheese, which is usually a breakfast food, for dinner quite often.
Biscuits and Gravy is one of my favorites as a breakfast or dinner meal. I like my B&G with lots of black pepper, so if you try this again, add black pepper to the top or as a mix in to your gravy while cooking. Glad you all enjoyed!
Yes!! Pepper :)
Same! Tons of black pepper. Can even do some paprika, if you like that, but usually just salt and heaps of black pepper.
Agreed! it needs a lot of black pepper!
Black pepper is a must or it is not true southern sausage gravy
Black pepper, yes!
Biscuit and gravy, usually served for breakfast but can eat anytime of the day
make the milk gravy and then add cooked sausage to the gravy mix ,then enjoy.. You can serve bacon and eggs on the side.
ATLANTA, all I can tell you is YOU'RE AMAZING!! as a chef you are required to try everything at least once!! PLEASE TRY EVERYTHING!! Your whole world will will open like nothing you've never experienced!!food is our source of life and love! So remember your not serving just food ,your serving love!!❤❤
When I was in the Army, we had this frequently at breakfast. Every time I saw it when I was in line, it made my day 1000% better. Biscuits and gravy, grits with butter, and some black coffee.
Sugar on the grits
Who doesn’t love a good plate of SOS? 😋
@@ninalehman9054 SOS ain't biscuits and gravy.
@@brotherbrovet1881 It was in the chow halls I ate in during the 1970s.
@@brotherbrovet1881 GO AWAY! NO! butter and pepper
Biscuits and gravy is absolutely Southern comfort. Pair it with chicken fried steak and I am so there. Hollywood, CA born but raised on Southern manners and the best food. Thank you Mom and Dad! R.I.P.
Growing up we had this dish every Sunday morning. Gram Gram would cook and wake the house up from a somber sleep. She would make sausage and bacon gravy for our biscuits. The left overs if any were then made into biscuit pancakes mixing the gravy with the crumbled biscuits we'd add a little syrup and butter and eat for lunch or dinner.
I've used that gravy on hashbrown potatoes. I often will ad a little diced onions and peppers to the mix in that scenario however, but the effect is pretty wonderful. that dish I just described isn't intended to be a main dish though. It's like a side you would serve with your breakfast.
It's super common to actually put a bunch of black pepper in the gravy sauce for this dish. It adds a ton more flavor. I'm glad you all enjoyed it though! One of my fav dishes to get at a Waffle House or other breakfast restaurant.
If only black pepper tasted good. 😗
It seems the more southern I go, the more pepper is used.
I do use black pepper but I wouldn't say that it was a lot. I also either put sage in mind or I use sausage that has sage already in it
PS If you do this on toast in the Military it is called SOS Sh#t on a Shingle which they serve everyday for breakfast in the messhall.
I hate the pepper. I want my gravy to taste like the sausage. I feel like heavily peppered gravy is a cheap restaurant ploy because they barely use any sausage in the gravy to give it flavor.
Yes, while it can be a full breakfast, we usually add it with eggs. You were missing the heavy Black pepper. The gravy is basically speckled with black pepper. It's a heavy meal but fills you up all day. I also love the gravy over a "One-Eyed Bandit". Instead of a Biscuit make a think piece of toast and cover with jam or jelly then a pan-fried piece of ham, a slice of cheese and top with a Fried Egg. Then cover with sausage gravy. Last the sausage is cooked loose like mince.
Yes,, it is sometimes found at diners on a breakfast menu!
Love you guys!
Yes sam, you would fit in perfectly in the south! We are rough and rowdy and love our biscuits and gravy!
Traditional biscuits and gravy are made with breakfast sausage, which has kind of a spicy peppery taste. Lots of people also like to add salt and pepper to it. It is usually a side item that you get with bacon and eggs and sometimes hashbrowns.
SAGE and coriander....main spice of sausage....you also got the reg ingredients...garlic, pepper....if you like the hot...you have cheyenne/red pepper flakes*for visual....But yea, the sausage makes the GRAVY..
i never heard of anyone putting sausage in breakfast gravy until i was an adult and restaurants up here added it. My parents are both from the south and they never made it with sausage in it.
I like the fact that your kid picked up on the sausage permeating through the gravy to give it flavor - young people thinking critically about their food gives me hope
Biscuits and gravy is a traditional southern breakfast. The idea is that before heading into the fields to work all day, the farmer fills up with a full meal to carry him through the day.
I am from Georgia, USA, we eat biscuits and gravy with bacon , sausage and/ or ham, fried on the stove top. I usually cook this on weekends sometimes now, as I get up for work at 3 am. I grew up eating this most every morning .We have it with coffee and/or orange juice for the drink. What y'all are referring to as "sconce" we just call 'biscuits", though I know in England they call their "cookies" to us Americans " biscuits". My Moma taught us girls to cook them from scratch since I was about 8 or 10 years old. I make my busicuits with self rising flour, butter milk (or plain water) and lard. I put salt and pepper on the gravy and cook it in lard also. I can not stand to cook with kitchen gadgets like electric mixers, blenders etc., I prefer using the old school "tools' by hand. I enjoy watching y'all try American foods. I lived in Germany for 3 years and loved their cordon bleu , schnitzel and the bratworst. Though, I missed American pizzas - I was not good making pizza by scratch .
I live in Missouri, in the Midwest, and biscuits and gravy are a staple. As you noted, it is most stereotypically a breakfast staple, but it isn't uncommon to have it with other meals as well. And just like you do with scones, we often eat biscuits with jam, butter, apple butter, jelly and such, when not eating them with gravy. Sausage gravy is the most common kind of gravy to eat with them, but bacon gravy is also used.
Boonville Missouri here Gary
@@jebmo5896 St. Louis (Ferguson to be specific)
St Louis here south county Fenton to be specific 💙
Kansas City (Mo) here and love me some biscuits and gravy! They needed some black pepper though!
Virginia here. We love biscuits and gravy for breakfast, especially, but occasionally will have it for dinner. We like ham, sausage or bacon with ours, eggs and sliced fresh tomatoes. And biscuits are not scones.
Cook the biscuits a tad longer. Use ground sausage half regular and half spicy. When adding the flour, stir it a little longer to toast it. Makes the gravy thicker, slightly brown and more flavor. Add salt, pepper to taste. Serve over crumbled biscuits, with eggs and hashbrowns.
All in all great video glad y'all liked it!
Sunday breakfast usually.
Yes I have
to agree different types of sausage makes it taste extra good. You can use Italian, hot sausage - spicy, chicken or turkey sausage, smoked sausage, any type really. I think. Ok, it may not be traditional, but who cares if it tastes good.
Springfield IL says put meat, egg, and potatoes on the biscuit before the gravy. en.wikipedia.org/wiki/Horseshoe_sandwich
They forgot the eggs
Bacon,eggs,diced potatoes,biscuits and gravy for breakfast. You'll never be the same! Don't forget to salt and pepper slightly. Gravy is when you cook a meat such as bacon,sausage,porkchops, fried chicken,ect. and the fat or grease in the pan is not wasted it is used.Just add flour,let it slightly brown and add milk.Salt and pepper slightly to your liking. We have always had this for family breakfast on Sunday mornings.
Greetings from Georgia, United States. Glad y'all could stay for dinner.
:)
It's usually for breakfast. It can either be a main dish or a side dish. Like to pancakes or waffles to eggs etc.
And to answer your question, Sam. My wife makes biscuits and gravy once a month for Sunday Brunch.
Biscuits and gravy are a staple breakfast meal in the Southeastern United States. It can be eaten alone, but normally it’s accompanied with scrambled eggs, and a side of bacon or sausage. It is not uncommon to eat for supper (or some say dinner). Been eating it my whole life. Love it!!!
Not just the south. I eat it at least once a week whether it's going out or making it myself. I usually have a side of grits and a fried egg
In America:
- Biscuits are what you’d call scones.
-Cookies are what you’d call biscuits.
-Chips are what you’d call crisps.
-Fries are what you’d call chips.
Biscuits and Gravy came from the Southern States. Although it is also common in the Midwest and other more rural areas. Very much a farmer breakfast since it is so filling and hearty. Prefect in the winter too.
You can have biscuits and gravy ANYTIME of the day. Also paired with bacon, ham, sausage (if not in your gravy), hash browns, eggs. Also jam, jelly, butter, honey, and apple butter are ate with biscuits.
Biscuits and gravy is a southern staple you can eat alone or as a side dish. It's primarily a breakfast meal, but because it's so filling and easy to make that you can have it anytime.
We're glad you enjoyed it!
It's an American staple not just southern you dolts still put people in prison for a plant
You guys had me on edge while making this one because its a common breakfast staple and I was so wanting you all to try making it southern style with buttermilk biscuits with lots of butter mixed into the dough. Also, our gravy would taste much different because we would use sausage patties seasoned with sage or bacon fat renderings for the gravy base and its often heavily seasoned with black pepper. I love watching your family so much. Thank you for such great content! God Bless.
"Biscuits" (American-style) are an "any meal" component, breakfast, lunch or dinner. Likewise the sausage gravy. You can have biscuits and gravy with eggs and bacon for breakfast, chicken-fried steak with the gravy for lunch or dinner (along with maybe mashed potatoes and green beans) or just biscuits for mopping up the juices of a grilled steak, beans and brown gravy supper (maybe with a baked potato with sour cream and chives).
Biscuits and gravy, together and separately are pretty versatile.
in our buffet style restaurants biscits and gravy are always on the menu, any place that serves breakfast all day and all night serves biscuits and gravy yum
I am a Brit/Scot, but was raised in the US. I was adopted by the Brit/Scot couple who had been in the US for a long time. I grew up and entered military service in 1976, and spent all of my active duty term at Fort Hood, Texas. Being smack in the middle of Texas, they had very Southern traditions and things to eat with a Texas variation, but I tried biscuits (yes, I still call them scones) with the sausage gravy for the first time. It was love at first taste.
I completed my active duty hitch, and went back to Southern California. I started my civilian job, building and maintaining pipe organs, and my job took me through the state of Kansas for a year, and then back down to south central Texas, namely San Antonio, where I was able to revive my love of Texas and Southern cuisine.
"Biscuits" and gravy is typically served as a side dish with breakfast, but can be enjoyed by itself. In Oklahoma, where I'm now living, local restaruants serve it as a side dish with a plate breakfast, but also serves it by itself. It's PLENTY filling just by itself -- and certainly is NOT part of a slimming menu!
I enjoyed watching you try this distinctly American dish for the first time, and am happy you like it.
Thank you for your service. I myself spent some time myself at Fort Hood as a tank driver/operator, 19k.
Wait till they try chicken fried steak!
Hey y'all from Texas. So glad you liked it. I usually make my biscuits thicker and only have one with the sausage gravy. Fresh ground pepper is almost a must for the gravy as well. We usually eat this with scrambled eggs and a side of fruit and/or sliced ripe tomatoes for breakfast. We also will have it for supper sometimes because who doesn't like breakfast for supper??? Next time remove the sausage from the grease before adding the four and making the roux then add it back in after the milk as the gravy thickens. You'll get no lumps or weird "flour stuck to sausage pieces" that way.
Texas reply. Agree. Also, butter jam and egg bacon alternatives to our biscuits that they mentioned.
Biscuits & gravy are universal. Generally a breakfast, but they work for lunch, dinner, or snack. They are also very adaptable. Add in scrambled or over easy eggs, hashbrowns or fried potatoes, and bacon/breakfast sausage/ham for a full breakfast. There are some regional variations here in the US with some areas preferring differing brands (Jimmy Dean, Bob Evans, etc.) of breakfast sausage for their gravy, and even further, you have preferences for the spicy/hot vs. maple flavorerd vs. sage breakfast sausage. This is easily one of my favorite breakfast dishes. If there are leftovers, I love to reheat the fried potatoes and gravy (add a splash or two of milk to the gravy when reheating) and eat those together.
I live in Texas, and grew up eating biscuits and gravy. It’s one of my favorite breakfast foods, but I also love breakfast for dinner. I’ve had it for lunch also.
When I make sausage gravy and biscuits, we start with pork sausage that you would say looks like beef mince in a package. Not actual sausages that you cut out of their casings. Also, we cheat and use refrigerated pre-made biscuits that you can just bake in the oven! Because of the calorie count, this is an occasional treat! ❤️💕
Yes, watching him I wondered if that’s the only way they can get sausage. What a pain to have to do that. Plus it was so pale I wonder if there were no spices in it.
As a Texan (Southern US), I always love watching people react to our staples. A lot of people have pointed out the differences between biscuits and scones (scones being denser, drier sweet, as opposed to the extra salty and buttery biscuits). We definitely do eat it sparingly, only a couple times a month (like our doctors recommend), and not just for breakfast. It IS a breakfasty food though, so we usually have it with scrambled eggs, hash browns, fruit, pancakes, orange juice, etc.
One thing I DO want to point out is that our sausage is different. Usually our breakfast sausage has salt and pepper, pepper flakes, sage, garlic and onion, and we make sure to cook the flour in the grease, even adding butter if there isn't enough. How light you want your gravy is entirely based on how long you cook the flour, and it's all opinion based. I like mine a light toasted brown.
Mmmm buttery biscuits
LOL Texas (Southern). Texas is the west to us Southerners
@Debbie’s Death Pile Texas is southern. Have you heard the accents in East Texas? They were part of the southern fight during the Civil War. 🤷♀️ Texas seceded from the union in 1861 and became the 7th state in the Confederacy. The final battle of the Civil War was fought at the Palmito Ranch that was near Brownsville, TX. *The More You Know*
Son, I'm from the Midwest (Illinois) you are right on. My daughter is like a hog to the trough when it comes to biscuits and gravy.
Well put
i’ve seen a few of their videos, and I sincerely admire their adventurous nature, and their willingness to try new things… but this is the face I made the entire time I watched them cook with the ingredients they had. 😫
We have it with sausage links and scrambled eggs usually.
I’ve made it with mince (hamburger) and frozen peas and carrots over biscuits.
The biscuits need to have the cold butter cut in. It should look like gravelly the size of peas or smaller. One that all cut in, then you mix the super cold milk in. When you take it out of the bowl bring it together and make a very wide sheet of it. Fold one side in and over the the other one. Then roll it out and cut them. Doing the folds puts layers in the biscuits and they will be lighter and fluffier. And if you put them touching each other in the pan. They rise more with their buddies touching them.
AND IF YOU DONT HAVE BUTTER MILK YOU CAN MAKE IT BY ADDING A LITTLE VINEGAR TO YOUR MILK. TWO TABLESPOONS PER CUP OF MILK.
The white gravy can also be made with bacon grease in lieu of the sausage, which is how my mother usually made it. Biscuits are usually eaten for breakfast and you can put anything on biscuits, i.e., white gravy, butter, jam, bacon, ham, etc.
My grand mother used to do it that way as well....LOVED IT ! Fact is I ate it fo over 50 years...then clogged my arteries and had 9 hours of open heart sugery !!! LOL Bacon grease is a magical cooking ingrediant....but it will catch up to ya.
I always start with beacon but still do the sausage. The combination is out of this world
Using bacon grease in, what is essentially a roux, and using no meat is what country folks call "poor man's gravy" because that is exactly what people who were really poor back in the early 1900's (and before) did and used, it was not unusual to make the gravy with water or part water part milk. Bacon grease smeared on bread was a typical lunch sandwich for the very poor back then too and if one was lucky, in the fall, there would be tomatoes from their garden to add to the sandwich! Meat was seldom eaten unless it was a special occasion or a Sunday.
Sausage Gravy
1 lb. pork sausage
1 small diced onion or 1/3 cup Vidalia onion
1/4 cup flour
2 cups milk
Salt & pepper to taste
1 teaspoon sage
1 teaspoon onion powder
Dash garlic powder
Dash cayenne
Brown sausage with diced onion over medium heat. Add flour and stir until dissolved. Add milk gradually while stirring. Add remaining ingredients. Simmer about 15 minutes.
Makes enough to cover 8 biscuits.
@@keithschneider7716 sounds very good to me...thanx
I grew up in the South and usually biscuits and gravy is made as the main entree or as part of a whole meal. Depends on your preference. I fry up sausage patties and use the grease to make the gravy, then crumble the sausage into the gravy and ladle the gravy over an open faced biscuit. Sometimes I have it with eggs or pancakes for a meal.
That's how my grandma does it as well 👍🏼
My grandmother called it a "stick to your ribs" breakfast. It's tasty and thick and keeps you full. I am from the US and live abroad now. I love biscuits and gravy but have to spice the pork sausage with fennel and pepper as well as the sauce to get that strong spiced gravy.
The biscuit you use can be anything really, your scones, a "drop biscuit" which is more like unsweetened pancake batter, I've even had it on toasted sliced bread.
This gravy is fantastic on fried potatoes or what my family calls hash brown potatoes. I like it as a main dish for breakfast but I've certainly had it for dinner or the leftover gravy on fried chicken.
This was a Southern staple food in the rural areas where most farms raised at least a few pigs each year. It fills you and provides plenty of carbs for long days in the fields. It also spread the meat out during lean times, so it saved the family budget. It can be a side dish or main dish and while normally a breakfast food it also goes great over green beans and other vegetables.
It is thought to have been food for slaves that was made from the pan scraps after the sausage Pattie’s were served to the plantation owners.
I feel like you guys need to travel around the US eating everything. I would love to watch that.
Not only would I watch that, I'd donate a few bucks to help fund it. 🙂
Another one of my favorites, tried by my favorite New Zealand family. It's mostly a "Southern" thing from what I know...I'm on the opposite side of the Southern American experience (here in San Diego), but it's a breakfast staple for millions in the lower/Eastern South of America. I love it. I'll eat it for dinner if I'm in the mood. I like it with black pepper and the white, sausage gravy can even be on toast for all I care - if I'm hungry enough. There are probably various versions of this most simplest of dishes throughout the world. I used to eat "chipped beef on toast" (S.O.S) as a kid, and that's a close relative of this.
Great breakfast is biscuits and gravy.bacon and scramble eggs with a little schredded cheese sprinkle on the eggs.very good.im from southest missouri,usa
tips and tricks
biscuits
use frozen butter, grate it. don't let the butter get soft
don't overwork your dough, all purpose flour, mix in the butter, add buttermilk until you get a tacky, shaggy dough. No need to measure.
flour your surface, roll to 6x9 inch rectangle, fold to 6x4.5, roll and fold 3 times roll out to 2 cm thick. You can cut the biscuits into 6 squares, you do not need to make circles
touch the edges of the biscuits together on the baking sheet, wash the tops with softened butter, put in the oven until golden brown on top. pull out and reapply softened butter.
gravy
use a breakfast sausage, brown and mince, the oil from the sausage and the flour create a roux, cook the raw flour smell out of it. you want equal parts fat and flour, you can add a tablespoon of butter or two prior to mixing in the flour.
the milk doesn't have to be measured either but you don't want to add flour after the milk becaue it will taste like raw flour. so add milk, stir, ascess, repeat. some of the water will cook off, and the flour will act as a thinkener so don't worry about adding too much milk, if it's thin, give it time.
taste your gravy, does it need salt? does it need pepper? Put a biscuit on the plate, pull apart the top and bottom, ladle your gravy on the open face. add a few dashes of a nice hot sauce. some eggs (either fried or small curd soft scramble "french style" and some thick cut bacon)
As a lifelong Kentuckian, biscuits and gravy is a favorite southern meal. I often make homemade biscuits and sausage gravy for my family's supper. Making both gravy and biscuits from scratch takes practice, but SO worth it. Yum!
Also a born and bred Kentuckian. This is the type of Southern recipe passed down generations usually by “watching and learning” because we don’t really use measurements in the South. It’s eye-balled and seasoned to taste. You will not find B&G anywhere like you do in the South
Also a fellow Kentuckian! Biscuits and gravy is a southern staple!
A typical Southern breakfast, but also great as a lunch or dinner in the cold months!
Biscuits and gravy are prepared differently by region. Never heard of biscuits with cream of tartar or sugar. They are usually cut higher and baked touching sides which makes them rise. You can brush them with butter either before cooking or after. You are in the right ball park. Enjoy
I am a Kentucky boy through and through which is the south east of the country and this was a staple of my childhood. It can be either breakfast or dinner and is served all day in restaurants like Cracker Barrel, Bob Evans, IHOP, KFC, and Waffle House but most of the fast food chains like Hardee’s and McDonalds only serve it in the mornings. I’m glad y’all enjoyed it love from Kentucky!
i am from eastern PA and the rare occasion i eat breakfast at a fast food joint,i ALWAYS hit hardee's for the b&g.
I'm from Kentucky too.
I was born in Whitesburg.
I grew up in Paducah, live in NW Florida now.
I’m in California and I’ve never seen biscuits and gravy at McDonald’s 😮 that’s so cool
Glad you liked it!! Every southern grandmother has their own biscuit recipe for sure but here’s a few tips to make it a true southern busicuit. Our version of scones/biscuits are big and fluffy. So when you mix your ingredients make sure you make the dough into a rectangle and fold it onto itself multiple times to make fluffy insides. Also when your are mixing in the butter make sure that butter is ice cold. And don’t be afraid to cut those suckers out about an inch thick before putting them in the oven. Buttering the tops a few minutes before they are done will give them a golden top too.
The gravy goes on one busicuit ripped in half, bottom and top side facing down
And last, if you can find sage Sausage that’s what my family uses.
Cheers!
Damn. I need to come to your house for breakfast sometime! That sounds amazing!
spoon drop biscuits are also good
Do you put sugar in your biscuits? Been making them for over 60 years and never had them with it.
For a southern biscuit, try to find soft wheat flour rather than hard winter [Canadian] wheat flour.
If you don't have sage sausage then just add about a tablespoon or so of rubbed sage to the sausage. Mix thoroughly before frying.
My mom and grandmother always made biscuits with crisco shortening instead of butter. Never added sugar. Just flour , crisco and milk or buttermilk. Sometimes we would have sausage and egg biscuits or ham and egg biscuits. My favorite was buttered bicuits with bacon and blackberry jelly or jam.
I have eaten this since I was a kid. Its become such a family oriented meal that we have it for dinner at times. Definitely need some bacon, and eggs to be served along side.
Suggestion/Hint: for Atlanta.. when you bake your biscuits about half way through whatever your baking time is. get a baking brush, melt some butter and paint the top of the biscuits with butter. Don't go crazy with the butter but just enough to glaze the top of the biscuits. They will end up being nice and golden brown on the top.
Also, the gravy in biscuits and gravy is usually very spiced up and different people will use lots of different spices. Generally you can put a lot of pepper. A lot of people add salt, but I don't like my B&G to be salty. I think the sausage makes it salt enough. You can add garlic, onion and I like to put Paprika in mine, but again you can pretty much use whatever spices you like.
You are such a good cook, I am sure you will find your own recipe that tastes how you and your family like it.
Biscuits and sausage gravy (a.k.a. B&G) is usually consumed as a breakfast main alongside a couple of over easy fried eggs. Our biscuits, when made properly, are airy and flaky: unlike scones which seem to be quite dense in comparison. For the next attempt, try to use the recipe from one of the southern cooking cookbooks that Atlanta received. If she follows the recipe exactly the biscuits will be much more fluffy and flaky in texture.
That must be the difference between northern and southern B&G. I'm used to the dense biscuits being used for this.
@@tattooedman42 There's also the difference between northern and southern flour. Southern flour uses a lower protein wheat, yielding more tender biscuits.
@@Aboz Did not know that. Even though I lived in the south a lot (military brat for 11 years, and then my own stint in the military) I never had this in the south. I would have to try it to solidify an opinion on which I would like better.
i've often seen what we call English muffins instead of biscuits with the sausage gravy.
Yes breakfast.... a couple over easy fried eggs with it .... phenomenal
You can cook the flour and oil at a 50/50 ratio, when the flour starts browning,
instead of sausage, you can add a can of diced tomatoes.
This makes Tomato Gravy.
Hi from Texas!
I’ve eaten biscuits & gravy my entire life! (61yrs)
Yes, here in Texas it’s commonly eaten with eggs & has browns.
If you like spicy food put some TABASCO on the eggs and on the biscuits with lots of black pepper… YUM!
MERRY CHRISTMAS Y’ALL👈🎄🙏🏻
THE John Anderson?! :)