Biscuits & Gravy | Basics with Babish

[@KatarMilak]

As a British person, this looks a lot more appealing than the idea of pouring Bisto over some Digestives

[@wickedishiccy7621]

...over what? Digestives? Christ it sounds like a concoction from a MRE or something

[@princevirgil1190]

What.... on the god’s green earth.... are Bristo and digestives?

[@nickhtafc1220]

@@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

[@KayJayFusion]

You just confused a lot of Americans. Canny beat bisto.

[@WillBanks]

This made me LOL .... Bisto & digestives indeed.

[@ickykid94]

"This is no Ordinary Sausage". Babby, my heart

[@acactus8353]

what time?

[@codu.]

@@acactus8353 5:15

[@acactus8353]

@@codu. thanks bro

[@andersonsteelrod8121]

Collab with bimbish is all but confirmed at this point

[@imacrashtestdumy]

THE TIME IS UPON US

[@kalebrooks6833]

"This is, afterall, no ordinary sausage." That is so smooth

[@pd9052]

Is this a beef I see developing?

[@cringehorse]

@@pd9052 LOL

[@bradenleonard6286]

"Pork Salad"

[@HisVirusness]

Shots fired.

[@theeth3242]

This episode of Basics with Babish was brought to you by: Confused British Noises, Angry Southerner Noises, and Excited Ordinary Sausage Fan Noises

[@charliegirlhibbs3917]

What in tarnation don't make me get on over yonder

[@graceannegasperson4029]

Oh no as a southerner about to watch this I didn't want to see "angry southerner noises" in the comments.

[@graceannegasperson4029]

Update: TOO MUCH ROLLING OH NO

[@graceannegasperson4029]

I do approve of the pre-baking butter-brushing tho.

[@samuelwan4346]

You forgot “confused asian”

[@CBMX_GAMING]

HE MENTIONED ORDINARY SAUSAGE THIS IS NOT A DRILL

[@OMundoDeAnna]

I HAVE MY HANDS UP IN THE AIR, THE CROSSOVER IS REAL AND I'M SWEATING

[@WideWideWide]

I cant believe this is happening

[@racistpandagod]

IT WORKED

[@TheSlavChef]

The colab between them should be named "CLASH OF TITANS" (or sausages, but it will get demonetized probably...)

[@braidenmarques4275]

Im getting flashbacks of the mayonnaise sausage

[@ethanl5527]

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.

[@mj-_-711]

Perfect crossover episode 👌

[@99sonder]

LET'S SAAAAUSSAAAAAAGE!

[@Ghiaman1334]

IT'S THE HOMEMADE BISCUITS AND GRAVY... SAUSAAAAGE...

[@TheSuckerOfTheWorld]

It's regrind time!

[@thelewisridout]

April Fool's episode?

[@NihilusTheGreat]

Loved the Mr. Sausage reference. Glad he is getting recognized, he is hilarious

[@shravan1005]

Who is mr sausage please tell me i dont know

[@shravan1005]

Never mind i got it hes a youtuber

[@sneakyreaper9152]

@@shravan1005 check him out he's cool

[@steeveewuzzheer1992]

@@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.

[@jamesg7811]

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!

[@sadmac356]

Sometimes it's like that

[@officeridiot4806]

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

[@sadmac356]

@@officeridiot4806 yeah, it's a neat building, I think, but it's mostly legend

[@walkmanstudios9733]

Never forget the Alamo

[@gj8683]

@@officeridiot4806 I visited it between samplings of the local Tex-Mex. Now I can say I've been there.

[@alertedcoyote7892]

Really all you need is the biscuits, everything else is gravy

[@funkycoat4644]

True dat

[@bandithm7784]

this is the only acceptable form of this joke

[@TheSlavChef]

BUT did you know that Gravity is one of the most fundamental forces in the universe.... AND if you remove it, you get *GRAVY*

[@lukebarrow8807]

-_- ...

[@johnchavez6525]

I love you

[@jaxon0188]

Time's Up Bimbish, time to face Mr Sausage. Be ready.

[@VoltaLumensVG]

I wonder if Bungalowing with Boobshits has the gumption to even face the Sausage King

[@shoktek420]

@@VoltaLumensVG Burnadino wit Bopsisbercumpernuts changed his locks today

[@jaxon0188]

@Mr Facts it's simple, bimbing with bambish is a coward and a fraud, mr sausage is a powerful mastermind of all thing sausage.

[@isaacinkwell]

@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?

[@Andrew..J]

@Mr Facts hes also being investigated by the IRS for tax evasion according to a very reliable source.

[@original0ri]

babish: mentions ordinary sausage me: quickly scrolls to the comments

[@Complexxity_]

Stop calling me out like that bro

[@hypermew7852]

Yes

[@ariebirb]

Honestly tho

[@isaiahmenchaca5958]

@@Complexxity_ same

[@seandunne2673]

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 😂

[@317southpaw]

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!

[@darengarber8482]

EVERYONE does

[@-Varwen-]

Forget the black pepper. I prefer crush red pepper

[@kyclrk]

@@-Varwen-why not both

[@starbound-soul6269]

"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.

[@JohnyScissors]

Ain't nothin some pills and a toilet won't fix

[@jbradleymusic]

Babish/Andrew himself has issues with lactose.

[@sybbilvenatores6392]

@@jbradleymusic and bananas

[@Managlyph]

A little bit of extreme flatulence and a destroyed toilet is a sacrifice we are willing to make.

[@cefrinaldi8060]

A little painful stomach ache with frequent flatulance wont stop me from eating any milk based foods.

[@harrisonwhite107]

Babish: talks about ordinary sausage not existing Me: “you naughty naughty! you teasing me! You naughty naughty...”

[@guima123]

Bimbish is just too scared to accept his existence

[@TheSlavChef]

The colab between them should be named "CLASH OF TITANS" (or sausages, but it will get demonetized probably...)

[@wyattmiller9539]

Buca di Beppo's is getting stronger

[@yas-ob4hd]

@Obama IV LOL

[@ethan7353]

MY JAW IS ON THE FLOOR. THE NERVE TO SNEAK DISS MY SAUSAGE DADDY......DISGUSTING

[@momsfreind7221]

WAIT HE MENTIONED HIM HE MENTIONED THE SAUSAGE MAN LETS GOO

[@goose_3447]

HE DID IT THE BEEF IS ON LADS QUICK QUICK GRAB THE POPCORB SAUSAGES

[@99sonder]

He's done it! Babbish took the bait!

[@redanvei6547]

HE MADE A SAUSAGE WITHOUT INVITING THE GUY WTH

[@HarithBK]

@@goose_3447 entire corn on the cob sausage?

[@cumcrip7582]

@@99sonder *bimbish

[@tyson5458]

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!

[@wesmorgan7729]

It's a breakfast staple in the Southern US

[@hollowcat6756]

Oh Tyson you sweet summer child. Go make yoself some right now.

[@cornelionsqween8028]

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.

[@Morimoto94]

​@@cornelionsqween8028then how do you make it? Give me the recipe

[@eriknervik9003]

@@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

[@pranaygoyal997]

I honestly wish that andrew does a series called lavish with babish where he cooks reallly fancy meals with high end ingredients

[@purpledon4527]

Yassssss

[@themadpoet2082]

Look man, I ain’t trying to starve myself even more while being ashamed of being broke

[@travisbrewer1641]

I'd love that

[@dotty7789]

That would be awesome

[@GUITARISTxxxx]

How about "Bougee with Babish"?

[@DavidJones-xf5ff]

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.

[@kamcorder3585]

🤯

[@doofnoof5483]

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. :)

[@rbush88]

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!

[@duncanadkinson9293]

Well, sausage bechemel really...

[@andieallison6792]

@Chris Chambers yeah its almost like we have a different culture with food or something

[@jffry890]

It's a milk gravy with sausage.

[@aceundead4750]

Highly recommend trying it if you still havent by now.

[@JoshuaWalls-d3u]

You should really try it. I’m not sure if English breakfast sausage is differently seasoned but I’d certainly try it.

[@justjadethings9630]

This feels like Babish has been captured by the Sausage Mafia and is trying to signal to Ordinary Sausage that he's in trouble

[@quantaun]

*Sausage Mafia*

[@linkholder]

Sausage Mafia

[@NeoGoroMajima]

*Sausage Mafia*

[@Serdun]

Sausage Mafia

[@schwuischwui]

*Sausage Mafia*

[@chocolatepudding8074]

You should try to make the cakes that monk giyatso made in Avatar Tla.

[@thao-lynguyen2680]

YESSS

[@tenortime3355]

DO IT!!!

[@שלמהעמר-ש3ט]

I think he did that already

[@joshuayarrington9684]

And Uncle Iroh's teas

[@andrewjordan5174]

Those are HUGE. Then you don't eat them. Just throw them at a monks face.

[@Gojeto346]

Babby you better deliver on the Ordinary Sausage collab that everyone will now expect from you

[@pixelpaggos]

lets basics

[@Dani-mr9dq]

I love that charlie made so many legends just by watching random yt channels xD

[@MrMakeItHappen]

Biscuits & Gravy has always been my favorite breakfast choice 🔥🔥

[@alphasword456]

That or biscuits, country ham and redeye gravy

[@MrMakeItHappen]

@@alphasword456 can't go wrong with that either

[@extonjonas6820]

I love it

[@aidenbatista5986]

Biscuits gravy, and an over easy egg on top

[@TheSnickers545]

Or dinner choice, or lunch choice 🤷‍♀️

[@hstorm7849]

you’ve made a grave mistake insulting our lord and savior of sausage

[@timothyeverson1795]

*gravy

[@dndn2924]

@@timothyeverson1795 .

[@monke980]

a gravy mistake

[@gopnik-0012]

@@timothyeverson1795 that is exactly what I was gonna say

[@kurtkan5566]

He didn’t insult him? Also, didn’t you mean... a *gravy* mistake?

[@whalebone1206]

I had my fingers crossed I was gonna hear "Let's sausage!!"

[@theonewhoknocks1412]

You meant hear* ?

[@whalebone1206]

@@theonewhoknocks1412 oh wow haha bro you got me there wow man haha wow

[@joshmore7175]

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.

[@dunkinwestgrove6955]

Agreed

[@Only.A.Lad.]

Bimbish

[@razz5614]

bimbish

[@Aditya-wg3lp]

Bimbish

[@wasted2747]

Bimbish

[@kueapel911]

next episode on ordinary sausage: *BISCUIT AND SAUSAGE GRAVY SAUSAGE*

[@propelledbus3928]

I can feel this happening

[@hero-dh5yp]

"Buscuits and Gravy..... SHAUSHAGE!!"

[@JpGriZz]

I was hoping that you were going to say: BINGING WITH BABISH SAUSAGE

[@killwzve6876]

YESSSS

[@MonsterusCow]

OH I FINALLY FOUND THE VIDEO Oh Babish he coming for u, you should have done more research

[@DanMan]

yo that intro caught me rly off guard for some reason, theres no talking bit beforehand

[@nomadAKAskinfish]

yes

[@davidjordonmiller9686]

There’s no time to waste when it comes to biscuits.

[@TRAMNITTSU]

@@davidjordonmiller9686 hurry, hurry, hurry get the dry ingredients ready, WHY ISN’T IT READY YET?!

[@matroxman11]

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 :/

[@raynotjay2929]

@@matroxman11 lol the one time he doesn’t do it and someone says this

[@TheBlaCkoR]

"This is, after all, no ordinary sausage". What a legend lol

[@_Lurker_]

"This is no ordinary sausage" I see what you did there.

[@toom8254]

I dont get it pls explain Searched it up, nvrmnd

[@colina1330]

3:00 - you don't know what you've just started, sir. This is going to be the KZbin beef to end all KZbin beefs.

[@drewperez2846]

The prophecy

[@aristotleasparaguspodcast1129]

This moment the first time I saw it seemed absurdist at fiest

[@blejh]

Perhaps even a youtube pork

[@UpIsNotJump]

Maybe if I talk about Babish in my next 30 videos he will mention me too

[@mikoajdembinski3673]

yoo, its UpIsNotJump!

[@ZeroZForce]

"Binging with Babbish is a Nightmare"

[@paulbeard9034]

Always worth a try, you guys could make another Cooking is a Nightmare type video ^w^ Also haiiiiii UpIsNotJump, absolutely adore your content!

[@BNSG19]

If you ever make 30 videos, that is

[@UpIsNotJump]

@@BNSG19 there it is

[@TheSlavChef]

I tried to invest in the gravy industry But there wasn't much stock in it.

[@momsfreind7221]

...

[@Underrated709]

Noice sir 💯😂

[@aleksanderaleksandrov1016]

hahahaahhaha

[@tuna5305]

But did you like the stock?

[@TheSlavChef]

@@Underrated709 Thanks, Sir!

[@CookAvecDan]

My Canadian friend eats a bowl of fries, cheese curds and brown gravy every single morning. It's just his daily poutine.

[@gojitsar7505]

Nice.

[@nandinhocunha440]

You must be a dad

[@boredbakedpanda4207]

Ah... 🤦👏👏👏👏👏

[@bigmcchickenmcsloppyjerky]

fun fact: poutine is French Canadian and is pronounced "puts-in" by almost everyone in Quebec

[@bigmcchickenmcsloppyjerky]

in other words, your pun doesn't work

[@tehtrintran]

As a southerner, the idea of a square biscuit is slightly offensive but HOO BOY am I intrigued

[@JoJo-ql5yc]

HOO BOY

[@TheRetroPitstop]

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.

[@the_chandler]

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.

[@Draukagrissah]

Square, butter only instead of butter and shortening, worked way too much... those are pastries, not biscuits

[@leilanilogan40]

Why? Who says they have to be round? Just curious

[@HikaruCrystal8]

YO I SWEAR IF THIS COLLAB WITH ORDINARY SAUSAGE DOESN'T HAPPEN SOON I'M GONNA RIOT

[@ichsagnix4127]

definitely unsubbing

[@Jupyterprobably]

we*

[@josiahlutchman4913]

Shut up antifa

[@SSVCloud]

When he mentioned Mr. Sausage, I almost choked on my arizona tea

[@nicholasferruolo8141]

Sounds like Bimbish is getting bold! The sausage lord will learn of this indiscretion, and will lay the sausage of justice upon you!

[@TheSlavChef]

The colab between them should be named "CLASH OF TITANS" (or sausages, but it will get demonetized probably...)

[@TheSlavChef]

​@Obama IV of skroz!!! it is mine!

[@koriebarnett7506]

That was beautifully written my fair chap!

[@haircutdeluxe]

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.

[@Qwiebus]

"Look at that, mine rolled out into a heart. Which, fun fact is where your biscuits and gravy ends up." That's too real.

[@Zalera616]

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.

[@maudglazbrooke1287]

as Canadian the US obsession with calling this odd grey substance gravy has always been disturbing.

[@potatosmileys6637]

As someone thats also from the uk whyyyy do they call lasagna white sauce gravyyyyy gravy is brown😂😵

[@Fidgottio]

I'm not seeing any hobnobs here...

[@adammetzger4182]

I came here for confused British people.

[@theoreticalgarage]

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,.

[@kirab.5598]

I've used that biscuit recipe, it's literally the best ever. Soft, flaky, flavorful.

[@CookingConversations]

Yes it is Kira!!!! I'm surprised they're getting slammed cuz I made them this morning and they are the best 😊

[@Grayald]

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.

[@bluetannery1527]

i would do sausage with bacon grease subbing in for butter in this recipe

[@Maxim_The_Tea_Taker]

Bimscuis

[@boredbakedpanda4207]

Did he just call out ordinary sausage???? Sh$t just got real.

[@bubblebeamm]

Finally a comment mentioning who he was talking about

[@boredbakedpanda4207]

@@bubblebeamm I love ordinary sausage. LETS SAUSAGE!!!!

[@joshuam5267]

Babish: “We’re making biscuits and gravy” Every Brit watching: “WHAT”

[@clowntrooper61]

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

[@katl8825]

😂 y’all and the South are forever gonna be confused about this

[@ModdingNewbie]

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. 😀

[@laurenfrost6075]

Legit 😂 looking at the thumbnail like these are neither biscuits nor gravy 😂

[@eccremocarpusscaber5159]

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.

[@emskistay]

Americans: biscuits and gravy *Confused British noises*

[@kaldogorath]

I wonder if you'd like it - a lot of British people find it weird, if not as weird as they originally thought.

[@emskistay]

@@kaldogorath maybe. They kinda look like savoury scones

[@feloniousbutterfly]

@@emskistay They are essentially savory scones. Sometimes we put grated cheddar and garlic in em to make them 'cheddar biscuits.'

[@katygurney8246]

Cause this is not gravy...

[@clowntrooper61]

@@feloniousbutterfly Scones arent made with cream though

[@skonenblades]

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.

[@caelanfox3448]

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.

[@majic61701]

My dad taught me that. I still do it from time to time.

[@pranav_k__]

Umbrella

[@Jessica-vd7jr]

Imposter - true Okies don’t spell it “Oakie” 😉

[@caelanfox3448]

@@Jessica-vd7jr you’ve caught me, I’m a couple generations removed.

[@Imabananna1]

**watches with silent southern judgement preparing to bless your heart**

[@hhale]

Not even a dash of hot sauce for the gravy.

[@bwmcreynolds]

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.

[@ECHSJMT]

Did he even put any red pepper flake in that sausage?

[@bwmcreynolds]

@@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.

[@yukjellybeans]

Bless his heart indeed. I hate those kind of biscuits- I can tell it's crispy on top.

[@sweaterfish6311]

Why don't other KZbinrs believe Chef John when he says "hot roux, cold milk, no lumps"?

[@christineagnew7372]

Right!??

[@kaldogorath]

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.

[@boid9761]

Because it only works from time to time. Adding liquid slowly while constantly whisking is a guaranteed

[@eccremocarpusscaber5159]

Or, start heating milk, add butter and flour, whisk continuously. No lumps. Ever. Same sauce.

[@Silmerano]

@@boid9761 Do both

[@UnderdesertCamelX]

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!

[@operator8181]

"you can make first thing in the morning, with a hangover" oh Babish, you know me so well

[@jonathanbennett3385]

American Southerners: *y'alling internally*

[@WhiskeyTango84]

I know.

[@michaelmayo2489]

As a southerner myself I was more sitting there critiquing his first recipe thinking that’s not a biscuit

[@sgtjonmcc]

right... I mean if the biscuit ain't 3-4 inches tall then it's not much of a biscuit.

[@Osmocote]

I'm from so much further south. Even calling that chunky bechamel "gravy" is offensive.

[@sgtjonmcc]

@@Osmocote what do you consider gravy? Does it use a Roux? Or is it more of a reduction?

[@billh4522]

As someone from the UK, this idea of biscuits and gravy is completely insane. Picturing Bourbons and Bisto

[@cruachan1191]

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.

[@friddles200]

I agree. When I saw this video, I thought "so where are the biscuits?" lol

[@1Thunderfire]

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.

[@glyph2011]

One of the strangest looking dishes to us UK folk. It’s always fascinated me this one. I’ll have to try it.

[@kamcorder3585]

It's delicious

[@drobo7]

Did you make it? I’m here in the Uk and I’m going to try it tonight! What did you think?

[@roeishai]

"when your sausage needs are met" - babish

[@zw0lf92]

Haven't watched yet but as a southern man I will judge harshly.

[@grob25]

I was going to pull the " I was raised in Georgia on biscuits and gravy" but, bless his heart. He tried hard.

[@annaleepreston7685]

It was all wrong.

[@jasminelee3935]

@@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 😳

[@annaleepreston7685]

@@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.

[@greenmachine5600]

@@annaleepreston7685 why jimmy dean though, you's got to support local. Also I find that square or hexagonal shaped biscuits are amazing.

[@kaenryuuart543]

"Where your biscuit snd gravy end up" Are we talking about delight or cholesterol?

[@Anino_Makata]

Hard to say. It could go either way, really.

[@calebleland8390]

Why not both?

[@RockLeeOfTheMounties]

Yes

[@atlasallen2747]

"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.

[@sarahisavampire]

Or Parish if you’re in Louisiana. 😉

[@isaipeasy9281]

I'm from Illinois, most people around here make some vile gravy that tastes like wet flour

[@isaipeasy9281]

@@mr.e2136 I like throwing some minced jalapenos in with the sausage then I add hot sauce if it needs it

[@KressalakTheWolf]

"..Can only be eating with a fork or knife" You underestimate Southern people's power

[@SilvaDreams]

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.

[@artistwithouttalent]

@@SilvaDreams In the South you don't care how dirty your hands get, THAT'S YANKEE QUITTER TALK -/s, obviously-

[@johnbradley1139]

Babish: "Breakfast sausage freezes well." "NO, REALLY, BREAKFAST SAUSAGE FREEZES WELL.."

[@mozzarelladoggo8984]

What

[@Thrasher9294]

@@mozzarelladoggo8984 He repeats himself. 4:08 4:49

[@user-zl8nh1bp6e]

"Tough biscuits" sounds like it should be an expression.

[@thenextdouglassbubbletrous1062]

Sounds like something that they’d say on iCarly.

[@upvalue]

It should be a Limp Bizkit cover band!

[@GuitaristJeimuzu]

It is. It's said fairly often in North Carolina .

[@janae5926]

Like a tough cookie, but British

[@OnePaperPlane]

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!".

[@MerlinTheBird]

YOU MENTIONED THE SAUSAGE MAN, THANK U, BONKING WITH BIBIMBAP

[@sulekhamane5653]

@Cookie Gaming I think @3:04

[@olioil587]

Nah you spelt it wrong its Bimbloing with BomBoo

[@doublebrewski1855]

"Time to make breakfast. First, we're going to have to pound this piece of steel into the shape of a pan."

[@samuelculper7125]

"First we have mine this iron ore to make steel."

[@bekeba]

"Then we're cutting down this tree to make a handle. You can make this out of steel but I would not recommend it."

[@vigilantcosmicpenguin8721]

"If you wish to make an apple pie from scratch, you must first invent the universe."

[@alysaere]

@AlecSteeleBlacksmith Where you at?

[@OmegaMaxter]

Can you do a basics episode on making dressings? I've always wanted to know how they make that thin, really savory catering service ranch dressing

[@stapuft]

the best thing to cut a biscuit is a regular thin walled tumbler.

[@stapuft]

Amen zennia

[@briefisbest]

Something sharp so the biscuit can actually rise for sure.

[@caleb.seppala7818]

Yo hear me out. "The Clean Plate Club Cookbook". Every recipe that he has said has joined the clean plate club.

[@Hollows1997]

Never ask for biscuits and gravy here in Britain. You’re welcome.

[@doggfite]

I actually prefer to dip my Oreos in beef gravy

[@gsmith8098]

Shortbread and gravox.... Yum 😖

[@galaxy29ma11]

My personal favourite is digestive biscuits with any gravy

[@swisski]

Mmmmmh. McVities chocolate digestives with Bisto yum!

[@pintpullinggeek]

Custard creams and onion gravy is the bomb!

[@nachomanandycabbage9113]

Imagine telling someone from England they’re having biscuits and gravy for breakfast, you’d be thinking about custard creams with beef gravy poured on it. Needless to say, doesn’t sound lush

[@katl8825]

Would the prefix “American” help at all? XD

[@nachomanandycabbage9113]

@@katl8825 I suppose the biscuits kinda look like dumplings but I’ve never seen sausage gravy over here. My word it does look tasty though

[@redfirefly9063]

@@nachomanandycabbage9113 yh ive never seen a gravy like that around here before (Cambridge and Swansea). But it does look pretty lush 😅

[@jondavidev]

As a representative of the Midlands, the only place for gravy, is on chips.

[@raynemichelle2996]

@@jondavidev *stares in poutine*

[@Beedo_Sookcool]

"Nutmeg" -- hundreds of miles away, in a cabin in the woods in Michigan, Jon Townsend's ears perk up. 😉

[@eccremocarpusscaber5159]

😂

[@monohymn]

He looks up to the camera, smiles, and nods knowingly.

[@WhiteRaven___]

Id give this episode..... 5 Mark Ruffalo's!

[@Squat2P]

No... 6 MARK RUFFALOS

[@lumariadp]

My southern heart hurts when I see people ladle gravy over whole, uncut biscuits instead of splitting the biscuit and pouring the gravy over the halves. Don't do that. Nobody southern does that.

[@Sheghostly]

Yeap, the biscuit gets so soggy!! I always cut my biscuit in half and ladled the gravy in the middle, then always mop up the ooze with any dry corner of the biscuit the best I can.

[@ghostofyou9721]

@@Sheghostly My mom (I live in Indiana which is like the South but in the north) makes AWESOME biscuits and gravy

[@confusedsushi]

I was provoked lol in order to achieve adequate gravy coverage the inside of the biscuit needs to be exposed, whether it is split in half or broken into pieces.

[@ghostofyou9721]

@Pan Darius Kairos Cursed comment my Lord

[@sheldoniusRex]

Did you finish the video?

[@finleymeek7581]

The thought of Babish watching Ordinary Sausage makes me extremely happy inside

[@langslays1881]

Man I remember as a kid waking up to Dads biscuits and sausage gravy on a Sunday morning. The warm tasty nostalgia man.

[@tuhsteh]

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

[@qurtyboy1561]

The Lord of Sausage will hear this blasphemy

[@codemeister1369]

Made the simple recipe for me and my sister. Very tasty and very rich, especially with the gravy. Andrew was correct in saying it all goes straight to the heart, I'm gonna need a triple bypass after the forth biscuit.

[@alexanderfreeman3406]

Some people make they gravy with heavy cream instead of milk, and I have no idea how they eat it. I tried it once - ate half a biscuit before I had to stop and take a nap.

[@shera9505]

Please make pea soup from The Rescuers: Down Under

[@calebjohn8087]

This needs more clout

[@josereyes5482]

Or the pea soup from the exorcist.

[@kyleputman3132]

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!!

[@TheAxelandx1]

5:16 - he said it boys , the beef with Ordinary Sausage has just started.

[@MarkARoutt]

"Homogeneity" makes Adam show up more often than you would think.

[@AFN2750]

I know! I was making some stuff the other day and said I didn’t like heterogeneity, and he walked in the door, held a glock to my temple, and said, “you want to say that again”.

[@Birch_ON]

You say that word once and Regusea will phase through your walls and into your kitchen

[@waffle2446]

@@Birch_ON ragusea boutta noclip thru da floor

[@Highsen]

Babish: FINALLY References Ordinary Sausage. Me: *Michael Scott "IT'S HAPPENING" gif*

[@1996BuickRiviera]

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!

[@antonjimmy5636]

Sometimes being a New Zealander on here is confusing, I finally understand what biscuits and gravy are. I used to think chocolate chip cookies (I guess it's like how we call a monkey wrench a pipe wrench/spanner) and gravy from roast meat

[@calebjohn8087]

This isn’t biscuits and gravy. He’s massacred this meal

[@MylaMinoki]

I have talks to many a brit and when you say "biscuits and gravy" they look at you like you have 3 heads. Now, I can be "just, here, this is what I'm talking about" you have saved lives sir.

[@jamieturner6835]

As I Brit I had that exact reaction when I saw this video lol

[@vigilantcosmicpenguin8721]

Yummy, cookies and brown gravy. My favorite.

[@kaitlyn__L]

Yeah, I had no idea what this gravy was. Looked nothing like any British gravy I’d ever had. Would never have guessed it had actual whole meat in instead of just being made from drippings like the chicken and beef gravies I’m used to. And I could never separate scones from this kind of biscuit in my mind. But having watched this get constructed I feel I can actually imagine what the flavours are like now. And thus, actually appreciate the pictures finally.

[@cilantrolime]

"Oh, look at that! I rolled out a heart! Which, fun fact, is where your biscuits and gravy ends up."

[@snowybones5183]

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

[@ColinKillick]

Babish: "until you've achieved homogeneity" *Adam Ragusea will Remember That*

[@foxyfoxington2651]

*b r e a t h e s*

[@BigJohnson2]

U know it's from chemistry meaning mixed where you cant tell anything apart like for say soda you can't differ the ingredients

[@josiahlutchman4913]

@@BigJohnson2 It has meaning outside of chemistry

[@graceannegasperson4029]

Y'all protip get yourselves a honeycomb biscuit cutter. Super space efficient so you wind up with less leftover dough.

[@paddy_118]

Babish: "I want sausage with a little texture too it" my brain: "so many jokes so little time"

[@MoisesCharles]

Better get started then!

[@sovywomble8923]

thats what she said XD

[@Chemeleon15]

Me: "He likes it rough, hmm? ;)"

[@gnollman]

Every Southerner died a little when they saw how you made that first round of 'biscuits.'

[@Elmojomo]

And the second round, to be honest. They were both abominations, just for different reasons.

[@greenmachine5600]

They looked a little flat I'll admit. You's got to try the second recipe though before complaining.

[@MYG]

The coward finally breaks his silence

[@futuristicgirl14]

Buco di Beppo

[@almaeclu]

Should've included a version with Pillsbury canned biscuits, because that was my childhood.

[@FistoftheSnackBar]

I mean, ain't nothing wrong with that as long as the gravy didn't come out of a can too lol It's just sausage, milk, and flour; it's not any faster or easier to do canned/powdered vs scratch. **EDIT**: added commas to prevent (admittedly hilarious) misunderstandings

[@yparam98]

@@FistoftheSnackBar should've put a comma between those ingredients bud 😂

[@Ryucopasetic]

@@yparam98 mmmmmmm Sausage milk

[@FistoftheSnackBar]

@@yparam98 now for the eternal struggle: do I correct it for clarity, or leave it for comedy... I suppose I could edit it but notate the fact that I did so, allowing people to figure out what you guys mean. That would do both I think

[@hhale]

I am so sorry.

[@anothertarnishedone5960]

Next iteration: making our own butter for our biscuits with gravy. Step one: milk your cow

[@joempoem478]

Make a cow

[@tamalanelson2407]

You are my hero! I recently spent a week in the hospital and your videos really helped me stay sane.

[@anaslasri4439]

When he started making the sausage i expected something elaborate but it was very ordinary

[@connorjones5693]

They say if Ordinary Sausage, Steve1989MREInfo, and Babish all meet together in the same room, the earth cant take the pure concentration of culinary genius and will subsequently collapse in on itself

[@fac248]

Biscuits & Gravy. Ahh, the finer things in life.

[@LowgaenSchmidt]

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.