Biscuits & Gravy | Basics with Babish
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- čas přidán 24. 02. 2021
- It is nearly impossible to turn down biscuits and gravy. Unless you are vegetarian, vegan, celiac, lactose intolerant, kosher, or have even a modicum of appreciation for or understanding of your basic human health. But they're really, REALLY good! Today we're looking at two versions: one super-simple, ready in under 30 min, and the other a bit more complicated, but worth the effort!
Recipe: basicswithbabish.co/basicsepi...
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HE MENTIONED ORDINARY SAUSAGE THIS IS NOT A DRILL
I HAVE MY HANDS UP IN THE AIR, THE CROSSOVER IS REAL AND I'M SWEATING
I cant believe this is happening
IT WORKED
The colab between them should be named "CLASH OF TITANS" (or sausages, but it will get demonetized probably...)
Im getting flashbacks of the mayonnaise sausage
This episode of Basics with Babish was brought to you by:
Confused British Noises,
Angry Southerner Noises, and
Excited Ordinary Sausage Fan Noises
What in tarnation don't make me get on over yonder
Oh no as a southerner about to watch this I didn't want to see "angry southerner noises" in the comments.
Update: TOO MUCH ROLLING OH NO
I do approve of the pre-baking butter-brushing tho.
You forgot “confused asian”
you’ve made a grave mistake insulting our lord and savior of sausage
*gravy
@@timothyeverson1795 .
a gravy mistake
@@timothyeverson1795 that is exactly what I was gonna say
He didn’t insult him?
Also, didn’t you mean... a *gravy* mistake?
This feels like Babish has been captured by the Sausage Mafia and is trying to signal to Ordinary Sausage that he's in trouble
*Sausage Mafia*
Sausage Mafia
*Sausage Mafia*
Sausage Mafia
*Sausage Mafia*
I want to see Babish make a complicated, beautiful meal, and just as he's about to induct it into the clean plate club Mr. Sausage comes in and tosses it into the grinder.
Perfect crossover episode 👌
LET'S SAAAAUSSAAAAAAGE!
IT'S THE HOMEMADE BISCUITS AND GRAVY... SAUSAAAAGE...
It's regrind time!
April Fool's episode?
"This is no Ordinary Sausage". Babby, my heart
what time?
@@acactus8353 5:15
@@codu. thanks bro
Collab with bimbish is all but confirmed at this point
THE TIME IS UPON US
I'm an Englishman. I spent two weeks in Texas in 2005 staying at my Uncle's house near Dallas. We had a road trip down to San Antonio. I barely remember the Alamo but I've never forgotten the hotel breakfast of biscuits and gravy. They were delicious!
Sometimes it's like that
To be fair, the Alamo isn’t all that interesting. It’s more or less the name and the saying that people care about imo
@@officeridiot4806 yeah, it's a neat building, I think, but it's mostly legend
Never forget the Alamo
@@officeridiot4806 I visited it between samplings of the local Tex-Mex. Now I can say I've been there.
Bout time he covered about the most delicious and simple breakfast in the world! If you're tryin to make it... he seriously downplays the amount of pepper needed for your gravy!
EVERYONE does
"This is, afterall, no ordinary sausage."
That is so smooth
Is this a beef I see developing?
@@pd9052 LOL
"Pork Salad"
Shots fired.
Time's Up Bimbish, time to face Mr Sausage. Be ready.
I wonder if Bungalowing with Boobshits has the gumption to even face the Sausage King
@@VoltaLumensVG Burnadino wit Bopsisbercumpernuts changed his locks today
@Mr Facts it's simple, bimbing with bambish is a coward and a fraud, mr sausage is a powerful mastermind of all thing sausage.
@Mr Facts why do people argue who would win in a fight Godzilla or King Kong? One seems like the most obvious answer and the other is silly joke/meme. Who’s the superior chef, Babish with his years of culinary knowledge & experience or funny sausage man?
@Mr Facts hes also being investigated by the IRS for tax evasion according to a very reliable source.
3:00 - you don't know what you've just started, sir. This is going to be the CZcams beef to end all CZcams beefs.
The prophecy
This moment the first time I saw it seemed absurdist at fiest
Perhaps even a youtube pork
OH I FINALLY FOUND THE VIDEO
Oh Babish he coming for u, you should have done more research
As a British person, this looks a lot more appealing than the idea of pouring Bisto over some Digestives
...over what? Digestives? Christ it sounds like a concoction from a MRE or something
What.... on the god’s green earth.... are Bristo and digestives?
@@princevirgil1190 bisto is a brand that sells ready made gravy that u add water to. Digestives are the most famous British biscuit but in America youd call them “cookies”. We have em with tea mainly
You just confused a lot of Americans. Canny beat bisto.
This made me LOL .... Bisto & digestives indeed.
Really all you need is the biscuits, everything else is gravy
True dat
this is the only acceptable form of this joke
BUT did you know that Gravity is one of the most fundamental forces in the universe....
AND if you remove it, you get *GRAVY*
-_- ...
I love you
As a southerner, the idea of a square biscuit is slightly offensive but HOO BOY am I intrigued
HOO BOY
I was thinking this myself lol. They just didn't look right. The second looked okay but the first one definitely didn't seem as fluffy as what I'm use to.
Right there with ya. Technically not a southerner (West Virginia) but I saw a square biscuit and I was ready to throw hands at Babish through the screen AND I DON'T KNOW WHY.
Square, butter only instead of butter and shortening, worked way too much... those are pastries, not biscuits
Why? Who says they have to be round? Just curious
I am very Australian and also very confused, but this looks delicious! I also had no idea that sausage gravy was a thing, so my horizons have been broadened, thanks babish!
It's a breakfast staple in the Southern US
Oh Tyson you sweet summer child. Go make yoself some right now.
This is not even close to the actual dish. He went and made a sloppy New York sausage biscuit. This is NOT biscuits and gravy.
@@cornelionsqween8028then how do you make it? Give me the recipe
@@wesmorgan7729
It’s very interesting because white Australians and white southerners are both largely descended from northern English and scotch Irish/ Irish Protestant stock so you’d think they’d have very similar culinary tastes, but apparently not. It’s interesting for sure
WAIT HE MENTIONED HIM HE MENTIONED THE SAUSAGE MAN LETS GOO
HE DID IT
THE BEEF IS ON LADS
QUICK QUICK GRAB THE POPCORB SAUSAGES
He's done it! Babbish took the bait!
HE MADE A SAUSAGE WITHOUT INVITING THE GUY WTH
@@goose_3447 entire corn on the cob sausage?
@@99sonder *bimbish
"Unless you're lactose intolerant"
Oh, Babish. Babish, Babish, Babish.
you underestimate we of little lactase. The lengths we will go to for delicious, delicious dairy dishes.
Ain't nothin some pills and a toilet won't fix
Babish/Andrew himself has issues with lactose.
@@jbradleymusic and bananas
A little bit of extreme flatulence and a destroyed toilet is a sacrifice we are willing to make.
A little painful stomach ache with frequent flatulance wont stop me from eating any milk based foods.
"season to taste."
the one things northerners always get wrong.
when it comes to sausage gravy, you put ALL THE PEPPER AVALIBLE IN THE COUNTY.
Or Parish if you’re in Louisiana. 😉
I'm from Illinois, most people around here make some vile gravy that tastes like wet flour
@@mr.e2136 I like throwing some minced jalapenos in with the sausage then I add hot sauce if it needs it
Made some on Saturday! Fancy biscuits and the basic sausage gravy (but with fancier-side butcher-bought sausages) and it was incredible. Thank you! I always thought this was trickier than it is.
babish: mentions ordinary sausage
me: quickly scrolls to the comments
Stop calling me out like that bro
Yes
Honestly tho
@@Complexxity_ same
Babish: mentions a channel of a guy who makes breakfast sausage out of anything and everything who has a moustache and sounds like Peter griffin
Me: quickly scrolls to the comments to find out who he’s talking about 😂
Loved the Mr. Sausage reference. Glad he is getting recognized, he is hilarious
Who is mr sausage please tell me i dont know
Never mind i got it hes a youtuber
@@shravan1005 check him out he's cool
@@shravan1005 ordinary sausage makes sausage out of everything, with funny commentary and a review of his creation, with a rating system and everything. It’s a very fun rabbit hole to go down.
One of the strangest looking dishes to us UK folk. It’s always fascinated me this one. I’ll have to try it.
It's delicious
Did you make it? I’m here in the Uk and I’m going to try it tonight! What did you think?
Babish: FINALLY References Ordinary Sausage.
Me: *Michael Scott "IT'S HAPPENING" gif*
Babish: talks about ordinary sausage not existing
Me: “you naughty naughty! you teasing me! You naughty naughty...”
Bimbish is just too scared to accept his existence
The colab between them should be named "CLASH OF TITANS" (or sausages, but it will get demonetized probably...)
Buca di Beppo's is getting stronger
@Obama IV LOL
MY JAW IS ON THE FLOOR. THE NERVE TO SNEAK DISS MY SAUSAGE DADDY......DISGUSTING
Babby you better deliver on the Ordinary Sausage collab that everyone will now expect from you
lets basics
I love that charlie made so many legends just by watching random yt channels xD
YOU MENTIONED THE SAUSAGE MAN, THANK U, BONKING WITH BIBIMBAP
@Cookie Gaming I think @3:04
Nah you spelt it wrong its Bimbloing with BomBoo
Id give this episode..... 5 Mark Ruffalo's!
No... 6 MARK RUFFALOS
I had my fingers crossed I was gonna hear "Let's sausage!!"
You meant hear* ?
@@theonewhoknocks1412 oh wow haha bro you got me there wow man haha wow
yo that intro caught me rly off guard for some reason, theres no talking bit beforehand
yes
There’s no time to waste when it comes to biscuits.
@@davidjordonmiller9686 hurry, hurry, hurry get the dry ingredients ready, WHY ISN’T IT READY YET?!
Kinda miss the old format, feels like the love and care have been replaced by machinelike video efficiency for maximum ad revenue. Happens to everybody once they start seeing $$$ unfortunately :/
@@matroxman11 lol the one time he doesn’t do it and someone says this
"Oh, look at that! I rolled out a heart! Which, fun fact, is where your biscuits and gravy ends up."
This is literally my favorite breakfast, watching Babish for literal years, I am SO grateful as a fan to have this episode. Thank you so much
I honestly wish that andrew does a series called lavish with babish where he cooks reallly fancy meals with high end ingredients
Yassssss
Look man, I ain’t trying to starve myself even more while being ashamed of being broke
I'd love that
That would be awesome
How about "Bougee with Babish"?
"This is, after all, no ordinary sausage". What a legend lol
Delicious. These days I have ditched the sausage gravy and went full on bacon gravy.
Also something I've learned. These delicate and fluffy biscuits are perfect for smothering with butter and jams, but don't be afraid to work up a bit of gluten if you're going to be making breakfast sandwiches or smothering them in gravy.
i would do sausage with bacon grease subbing in for butter in this recipe
Bimscuis
Yo hear me out. "The Clean Plate Club Cookbook". Every recipe that he has said has joined the clean plate club.
Bimbish and Ordinary Sausage having this weird feud/bromance is so great
Edit: I called him Bimbish, because that's what Ordinary Sausage calls him.
Agreed
Bimbish
bimbish
Bimbish
Bimbish
"This is no ordinary sausage"
I see what you did there.
I dont get it pls explain
Searched it up, nvrmnd
As a butcher’s assistant/intern at one time I would double grind to season or season prior to putting through the grinder to make it the most homogeneous. Love your videos!!
Y'all protip get yourselves a honeycomb biscuit cutter. Super space efficient so you wind up with less leftover dough.
next episode on ordinary sausage:
*BISCUIT AND SAUSAGE GRAVY SAUSAGE*
I can feel this happening
"Buscuits and Gravy..... SHAUSHAGE!!"
I was hoping that you were going to say:
BINGING WITH BABISH SAUSAGE
YESSSS
YO I SWEAR IF THIS COLLAB WITH ORDINARY SAUSAGE DOESN'T HAPPEN SOON I'M GONNA RIOT
definitely unsubbing
we*
Shut up antifa
I'm happy to report I've made my own sausage gravy for the first time thanks to this video! It turned out fantastic! Thanks for giving me the confidence and the know-how Babish!
Every Southerner died a little when they saw how you made that first round of 'biscuits.'
And the second round, to be honest. They were both abominations, just for different reasons.
They looked a little flat I'll admit. You's got to try the second recipe though before complaining.
When he mentioned Mr. Sausage, I almost choked on my arizona tea
"Look at that, mine rolled out into a heart. Which, fun fact is where your biscuits and gravy ends up."
That's too real.
I woke up this morning and saw this video in my recommendations and ended up going straight to the store to grab the ingredients I didn't have to try my first take at that quick batch. First time ever making them myself and I was very pleased with how they turned out, made even better with the soft scrambled eggs I made to go with them.
WOW!!!
Eso se ve super rico!!!
Definitivamente hay que preparar esa receta!!!
I have never seen a more beautiful, non-violent fight before in my life.
Ahem " I love how YOU BLIND AIRPLANE PILOTS YOU BALD..."
I think that Mr. Sausage is a little violent
As a Brit who has always been thouroughly confused by American gravy that looks like bread sauce, it's blowing my mind to learn that it's a sausage gravy!!! That actually makes sense! It doesn't look like the gravy I'd make with sausages (which would actually be an onion gravy) but it's definitely clearer now why it looks like that!
Well, sausage bechemel really...
@Chris Chambers yeah its almost like we have a different culture with food or something
It's a milk gravy with sausage.
Highly recommend trying it if you still havent by now.
You should really try it. I’m not sure if English breakfast sausage is differently seasoned but I’d certainly try it.
Sorry, I forgot to say this: Thank you for your effort on this recipe. I am a huge fan, I love your jokes, comments, trivia, professional and experienced approach, I am proud to own a copy of your cookbook, and I love your channel. Thank you
Southerners on inspection: And I took that personally.
This made me LOL. Not the internal lol that is done when something amusing is read, but an actual LOL. *tips hat*
As they should. Sometimes he's a little TOO "new york"
@@Exarian I took that personally. He's not even New York enough either.
This reminds me of the coffee community, you know with the gate keeping over great things
Roll your biscuit scraps, especially from the squared biscuits into coils, kinda like a cinnamon roll, and bake em. No waste, no toughness from reworking.
🤯
You could also probably make a roux or add some cheese to "frost" the inside of your cinna-biscuit roll so it falls apart like a real cinnamon roll as you cut into it. Genius idea btw, can't wait to try it out! I'll even put an over easy egg on top to boot. :)
You should try to make the cakes that monk giyatso made in Avatar Tla.
YESSS
DO IT!!!
I think he did that already
And Uncle Iroh's teas
Those are HUGE. Then you don't eat them. Just throw them at a monks face.
Imagine never eating this meal before and jumping into making your advanced version. I just did that! And now I'm in heaven with a new favorite food!
Just made the biscuits and they are awesome and he’s actually totally correct about the sharp edges I didn’t cut one of the edges on some of the biscuits and it literally didn’t rise evenly because of it!
As someone from the UK, I have always been perplexed by what biscuits and gravy actually is...
Then this absolute madman makes a sausage bechamel sandwich and I AM SHOOK.
as Canadian the US obsession with calling this odd grey substance gravy has always been disturbing.
As someone thats also from the uk whyyyy do they call lasagna white sauce gravyyyyy gravy is brown😂😵
I'm not seeing any hobnobs here...
I came here for confused British people.
It’s confused rest of the world people, even Myanmar and Libya who share weird antiquated measuring systems with the North Americans don’t make scones and bechamel,.
My Canadian friend eats a bowl of fries, cheese curds and brown gravy every single morning.
It's just his daily poutine.
Nice.
You must be a dad
Ah... 🤦👏👏👏👏👏
fun fact: poutine is French Canadian and is pronounced "puts-in" by almost everyone in Quebec
in other words, your pun doesn't work
You are my hero! I recently spent a week in the hospital and your videos really helped me stay sane.
Thanks for the video. Made my own biscuits and gravy using your directions and turned out great!
Did he just call out ordinary sausage???? Sh$t just got real.
Finally a comment mentioning who he was talking about
@@bubblebeamm I love ordinary sausage. LETS SAUSAGE!!!!
Sounds like Bimbish is getting bold! The sausage lord will learn of this indiscretion, and will lay the sausage of justice upon you!
The colab between them should be named "CLASH OF TITANS" (or sausages, but it will get demonetized probably...)
@Obama IV of skroz!!! it is mine!
That was beautifully written my fair chap!
I make this recipe occasionally, and I’ve made it a few times; it’s phenomenal. I follow the biscuit recipe exactly and then use store bought sausage
I made the first recipe and it was some of the best Biscuits and gravy I ever had. I highly recommend you make it.
Biscuits & Gravy has always been my favorite breakfast choice 🔥🔥
That or biscuits, country ham and redeye gravy
@@alphasword456 can't go wrong with that either
I love it
Biscuits gravy, and an over easy egg on top
Or dinner choice, or lunch choice 🤷♀️
I tried to invest in the gravy industry
But there wasn't much stock in it.
...
Noice sir 💯😂
hahahaahhaha
But did you like the stock?
@@Underrated709 Thanks, Sir!
I made this last night it’s life changing I tell you the flavor of the sausage is fantastic and don’t get me started on the biscuits. This has made me a biscuit and gravy girl, I definitely will be sharing this with friends. Also made extra meat to make breakfast sausages 😬😬😬😬
That looks awesome. On my list to do this week for sure.
As someone from the UK, this idea of biscuits and gravy is completely insane. Picturing Bourbons and Bisto
Agreed. Pouring white sauce with chunks of sausage in it over what is a very near cousin to what we call scones doesn't really sit right.
I agree. When I saw this video, I thought "so where are the biscuits?" lol
My mind knows what American biscuits and gravy are (I imagine dumplings with a bread-like sauce) but I can't help but picture dunking something like digestives into a jug of Bisto.
"you can make first thing in the morning, with a hangover"
oh Babish, you know me so well
I made these yesterday I can for sure say they are the best
I have just discovered you Babish. As I hit subscribe a shirt button flew off and I knew, this is a sign of something great to come.
Why don't other CZcamsrs believe Chef John when he says "hot roux, cold milk, no lumps"?
Right!??
Because it's not true. I've poured cold milk into my hot roux and gotten lumps multiple times. But when I add the milk slowly it's fine.
Because it only works from time to time. Adding liquid slowly while constantly whisking is a guaranteed
Or, start heating milk, add butter and flour, whisk continuously. No lumps. Ever. Same sauce.
@@boid9761 Do both
Haven't watched yet but as a southern man I will judge harshly.
I was going to pull the " I was raised in Georgia on biscuits and gravy" but, bless his heart. He tried hard.
It was all wrong.
@@annaleepreston7685 i'mma need to hear what you do in the south then, cause this is the only way I've ever made sausage gravy and now I'm self conscious 😳
@@jasminelee3935 I use an iron skillet to brown my Jimmy Dean sausage; remove from pan; add 2T bacon grease to pan, add same amt flour (usually flour saved from making my biscuits that are in the oven), stir with flat side of fork to lightly brown flour, then quickly add & stir in 1 1/2-2 C milk, keep stirring and add milk as needed, keep heat low, return browned sausage to pan, salt & pepper to taste (don't be shy with the pepper). Keep on v low heat, stirring as needed til biscuits come out of the oven. To serve, slice biscuits open, cover with gravy. Enjoy.
@@annaleepreston7685 why jimmy dean though, you's got to support local. Also I find that square or hexagonal shaped biscuits are amazing.
My papa made square/rectangular biscuits too! Both of these look great!
That tiny little happy shoulder shrug at 8:47 was so cute! He just looks so pleased with his results.
"when your sausage needs are met"
- babish
Babish: “We’re making biscuits and gravy”
Every Brit watching: “WHAT”
Lol IKR. Biscuits here are cookies and gravy is brown but the gravy in the vid is what we call white sauce apart without the sausages
😂 y’all and the South are forever gonna be confused about this
I grew up Midwestern (U.S.), and I've never eaten a square or fluted biscuit in my entire life. Since moving to South-Central Oklahoma, I have eaten biscuits and sausage gravy enough times to know he didn't let those rise nearly enough, either... round, high-sided ones are what is needed, so they can be carved in half to produce 2 equally round halves which the gravy is then poured over before devouring. 😀
Legit 😂 looking at the thumbnail like these are neither biscuits nor gravy 😂
I still can’t get my head round it! I’m sure it’s delicious, but if someone here in Scotland offered me it for breakfast, I’d probably just have a coffee and toast instead.
Who doesn’t love some classic biscuits and gravy! I loved watching this video!
I only started watching this channel to see what Master Sausage Maker OS was griping about. To see the shade slung both ways like sunset on Tatooine is joyous, to say the least.
American Southerners: *y'alling internally*
I know.
As a southerner myself I was more sitting there critiquing his first recipe thinking that’s not a biscuit
right... I mean if the biscuit ain't 3-4 inches tall then it's not much of a biscuit.
I'm from so much further south. Even calling that chunky bechamel "gravy" is offensive.
@@Osmocote what do you consider gravy? Does it use a Roux? Or is it more of a reduction?
**watches with silent southern judgement preparing to bless your heart**
Not even a dash of hot sauce for the gravy.
Glad I wasn't the only one haha. silent midwestern judgement here.
Also, now i miss my grandma and her drop biscuits and gravy she made in her ancient cast iron skillet.
Did he even put any red pepper flake in that sausage?
@@hhale I can't even eat biscuits and gravy without some Louisiana or at least Tabasco. And about a 1/2 ton of black pepper haha.
Bless his heart indeed. I hate those kind of biscuits- I can tell it's crispy on top.
Thank you very much for teaching us!
I'd love to see you do some of the ridiculous creations from the anime Food Wars, they seem like the sort of recipes that are right up your alley!
As someone of Oakie heritage, I recommend tearing the biscuits into bite sized pieces before serving gravy, it maximizes the surface area for all that goodness to cling to.
My dad taught me that. I still do it from time to time.
Umbrella
Imposter - true Okies don’t spell it “Oakie” 😉
@@Jessica-vd7jr you’ve caught me, I’m a couple generations removed.
Americans: biscuits and gravy
*Confused British noises*
I wonder if you'd like it - a lot of British people find it weird, if not as weird as they originally thought.
@@kaldo_kaldo maybe. They kinda look like savoury scones
@@emskistay They are essentially savory scones. Sometimes we put grated cheddar and garlic in em to make them 'cheddar biscuits.'
Cause this is not gravy...
@@feloniousbutterfly Scones arent made with cream though
First time ever making this dish and it came out amazing. Thanks Babish!
Great episode. Making your own sausage is really a step up. And well done on duplicating the ATK biscuit recipe 😋
"Tough biscuits" sounds like it should be an expression.
Sounds like something that they’d say on iCarly.
It should be a Limp Bizkit cover band!
It is. It's said fairly often in North Carolina .
Like a tough cookie, but British
It is. My family is from Southern GA and we all say "tough biscuits". Also when we are upset about something we say "that really curdles my buttermilk!".
Babish: "Breakfast sausage freezes well."
"NO, REALLY, BREAKFAST SAUSAGE FREEZES WELL.."
What
@@mozzarelladoggo8984 He repeats himself. 4:08 4:49
This delicious white gravy is often known as 'sawmill gravy' in the Southern US. Babish's version needs more black pepper. And yes, the square bisuits are very weird. I prefer either the classic round biscuits or 'cathead' biscuits, which are dumpling-style biscuits as large as a cat's head. Not to be confused with Southern 'redeye gravy,' which is made with country ham drippings and black coffee. Redeye gravy is usually eaten with biscuits, ham, grits & eggs, but is VERY different and not an option for this dish.
"That's gonna prevent a lumpy gravy."
And just like that, a classic Zappa album erased from history.
5:16 - he said it boys , the beef with Ordinary Sausage has just started.
"..Can only be eating with a fork or knife" You underestimate Southern people's power
Pft, I have never not had enough gravy slathered all over everything that a fork and knife weren't needed.. Then fingers and tongue to clean everything up because a fork just won't get all that goodness.
@@SilvaDreams In the South you don't care how dirty your hands get, THAT'S YANKEE QUITTER TALK
-/s, obviously-
Southerner here! Your biscuits looked so strange to me, but nice! My mother and I make biscuits with only all purpose flour, buttermilk, and crisco. They're very fluffy and kind of crumbly, we just eyeball the measurements so I'm sorry for not being able to tell you how much of each thing
Crisco works well, but I always preferred using butter.
What's it like? I'm Australian so the idea of biscuits with gravy is outlandish. my old mans a baker so we have it with fresh bread as a finisher to a steak or roast.
@@00yiggdrasill00 aren't y'all's biscuits more like what we call cookies? Sweet rather than savory?
@@robertwilson8939 yeah they are typically sweet while scones and pullaparts are the common savoury thing. what confuses me is how do you soak up the gravy? If it's a hard biscuit wouldn't it all run off? How does it taste?
@@00yiggdrasill00 The outside is hard, the inside is soft. We pull them to pieces to sopp up sauce.
Best gravy tip I’ve ever heard is that when the flour is done cooking take it all off the heat for 20 minutes and let it marry together. The put it back on the heat and mix in the milk. This step greatly increases the intensity of the flavor.
"Where your biscuit snd gravy end up"
Are we talking about delight or cholesterol?
Hard to say. It could go either way, really.
Why not both?
Yes
"Time to make breakfast. First, we're going to have to pound this piece of steel into the shape of a pan."
"First we have mine this iron ore to make steel."
"Then we're cutting down this tree to make a handle. You can make this out of steel but I would not recommend it."
"If you wish to make an apple pie from scratch, you must first invent the universe."
@AlecSteeleBlacksmith Where you at?
Excellent my friend, love both takes, love the humor as well, keep up the great work!
Amazing channel. You have a great way to present things.