🇬🇧BRIT Reacts To TRYING SOUTHERN BISCUITS & GRAVY FOR THE FIRST TIME!

[@lynn2574]

Sausage gravy is very easy to make! Brown a pound of ground /minced sausage (do NOT drain the grease). Add 1/4 cup flour, and stir well, and cook for a minute or two. Add 2 cups of milk, heat /stir until it thickens. Season to taste, and spoon over split biscuits. Yum!

[@wonderweasle2212]

Super easy and worth the extra 5 minutes

[@lynn2574]

@@wonderweasle2212 it really is!!! And fresh is always better than reheated.

[@jeffbartholomew1152]

Look for minced sausage. It cooks up better for the gravy.

[@lynn2574]

@@jeffbartholomew1152 Yes! 😃I should edit that it. Thank you. I just assume that’s the only kind people buy bc it’s all we buy. Ignore me being a narcissist.

[@mokumboi19]

All this, you also need to add some sage and a good whack of black pepper. Maybe some thyme, as well.

[@janeknisely4383]

All gravies are based on the fat with which the roux is prepared. Turkey gravy is made from drippings from the roast turkey. Your brown gravy, like ours, is made using beef drippings. A Béchamel would use butter as the fat. How well the roux is browned will determine the color of the gravy. The flavor is from the fat and the liquid used. Sausage gravy uses fat from frying sausages (or bacon) combined with milk instead of beef, turkey or chicken stock.

[@Timmycoo]

All gravies are freaking great. Sausage gravy has to be the richest for me, though. But man with a warm, flaky and buttery biscuit.. To die for.

[@jakobroynon-fisher9535]

Using bacon fat and sausage grease in sausage gravy is how my family have done it for multiple generations (at least 4 proceeding my own).

[@melissastapleton5384]

Biscuits and gravy are usually a weekend breakfast meal. It’s not hard to make, but does take some time and skill and is too much work/food for a week day. But boy, nothing beats a big plate of biscuits and gravy. Mmm. ❤

[@daricetaylor737]

For me it is always a must for camping trips! Breakfast of biscuits and gravy made over the morning fire is A-1 in my book!

[@melissastapleton5384]

@@daricetaylor737 oh for sure!

[@ziggymarlowe5654]

Brown gravy served with beef or venison; red-eye gravy with ham; and white gravy, which is a simple recipe of butter, flour, milk, salt, and pepper, and maybe some cayenne pepper. Every southern cook has her/his favorite white gravy recipe. Add some browned sausage and you have a perfect gravy for the biscuits. I suspect sausage gravy came about because you could stretch the sausage on hand to feed a very large family. It is really very tasty when done right.

[@DrVonChilla]

I'm Mississippi 1964 born & bred. My Mom made biscuits & gravy every morning until I was about 16. I take all this modern-day chatter about biscuits & gravy with deadly seriousness.....but do indeed enjoy the FUN of "biscuits & gravy reaction" videos. 😃

[@marciaalbert5109]

Gulfport, MS here!

[@DrVonChilla]

@@marciaalbert5109 Columbia, MS here!

[@Kitaa13968]

Oxford here 😊

[@anndeecosita3586]

My mom’s side is Laurel and dad’s is Hattiesburg.

[@marciaalbert5109]

Look at us representing.😁

[@fayebell4716]

It's not regular steak, it's what we call cubed steak. It's been tenderized and flattened first, then breaded and deep fried. It's served with white gravy on top (same kind but without the sausage and with additional butter). White gravy has tons of black pepper which helps cut the heaviness of this type of gravy. We probably have some type of biscuit once a week (usually in a breakfast sandwich) and make biscuits and gravy once a month! Josh and Olly are bestfriends btw but are practically siblings

[@JustMe-dc6ks]

per Wikipedia: Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process. This is the most common cut of meat used for the American dish chicken-fried steak.

[@cherylflam3250]

Is it deep fried ? I was told it was fried in a pan.

[@fayebell4716]

@@cherylflam3250 it all depends, lots of cheap restaurants will deep fry but at home most will pan fry it.

[@janfitzgerald3615]

@@cherylflam3250 I’ve always had it pan fried, but I guess you could deep fry it too. Restaurants may do that as it might be more efficient.

[@MrPenguinLife]

@@cherylflam3250 It can be done both ways

[@PoorMan972]

10:56 Yes biscuits & gravy is caloric, but consider: it arose among American southern farm people in the 18th century, if not earlier. Those folks needed their calories! As to ingredients on a farmstead: milk from the cow, flour, butter, sausage the family had put up after slaughtering season, baking powder or something similar. No refrigeration needed. Originated in a world with most food homegrown.

[@lumariadp]

Born and raised southern woman here. As others have said, sausage gravy is easy and very filling and delicious. Comforting. If I lived closer, I'd make you some hahah

[@momD612]

Let me clarify something here..... batter & breading is completely different. The steak isnt battered, its breaded. Batter is a wet caoating, breaded is a dry coating mixture. 😉😋🥰

[@SusanGordon-bf2cg]

Makes sense ...

[@judithlawson100]

Biscuits and gravy was the life saver for many big families. You could serve a good filling breakfast even when you didn't have a lot of supplies.

[@abbynormalheart]

My great grandma in Oklahoma used to get up every morning before everyone and make biscuits from scratch for the day's meals. It was a staple because it used simple ingredients that were in every grocery store, and were easily portable. Sometimes you'd have it with sausage gravy, sometimes with butter and honey, or sometimes with a nice salty piece of ham steak.

[@RubyGB]

Most often you'd make a about an 8 cup pot of hot tea (usually black tea), add 1 cup of sugar or less, and after the sugar melts add 2-3 cups of cold water and stir. It depends on how sweet you want your tea. Many restaurants make their sweet tea too sweet and so you can order half sweet tea & half unsweet tea which cuts the sweetness to a more acceptable level. It should never taste like syrup! The butter is in the biscuits. Country fried steak (also known as chicken fried steak) is made using cube steak which has been pounded thin, battered with egg & flour (which has been seasoned with at least salt & pepper), then fried and topped with white gravy (aka country gravy). It is usually served with mashed potatoes topped with more white gravy, and vegetable side(s).

[@WhatDayIsItTrumpDay]

Yep 💯%. I usually order green beans and corn nuggets with my country fried steak.

[@xzonia1]

My family always soaks our country fried steak in buttermilk after pounding it thin and before egging and flouring it in seasoned flour to make it absolutely incredible. Buttermilk makes it so much better! :)

[@WhatDayIsItTrumpDay]

As a southern Northerner. I kinda reject the notion that this whole concept of Southern food is really a thing. Most all these foods are served all over the country. Biscuits can be used as a side "bread" for some meals. Mostly with fried chicken. And they can also be used as the bread for breakfast sandwiches. With such combos as bacon, egg, and cheese; and sausage, egg, and/or cheese. But just using them for the bread under the gravy is heavenly. It's hard to screw up Biscuits & Gravy, so you're almost always gonna get a good batch. I think the only way to screw them up is if you over cook the Biscuits to where they're too hard, and if you burn the gravy. But other than that, with as easy as both parts are to make, it's really rare to get a bad batch. Just split the biscuit in two halves before you apply the gravy. By doing that, it allows the gravy to soak into the fluffier part of the biscuit, rather than just sit on the outer toastier part. At least that's the way I prefer them.

[@xzonia1]

@@WhatDayIsItTrumpDay It started in the South and spread to the North, but it's still called Southern food because it's what we eat here. Y'all eat a mix of Northern and Southern dishes up there these days. :)

[@drewmp05]

Sweet tea with less than 3 cups of sugar per gallon is not sweet tea.

[@amputeeright]

You can buy canned boscuits in a pinch, but the premade sausage gravy is super salty and not as good as homemade. The same gravy base can be used for cream chipped beef, too.

[@lilykep]

It really depends on your generation how often you make biscuits. Growing up my grandma made homemade biscuits to go with every meal, my momma made them on weekends or to go with a specific meal, I tend to just make them occasionally as a treat or for holidays. That being said, it would not be uncommon to see biscuits at every meal. Also I've watched Jolly a long time and seeing them try American Southern food and talk about how much flavor everything has makes me think British people don't season their food at all.

[@mellycook]

Usually biscuits and gravy are a weekend meal. Josh/Ollie are best friends who met at school at 17. Sweet tea is made to your family’s level of sweetness.

[@nancyberry1039]

Yes, we have the typical beef or belter known as "brown" gravy, mushroom gravy, pork gravy, turkey or chicken gravy, and what we call "country style" which is the white creamy gravy with or without sausage. It is usually served over biscuits, rice, or on top of "chicken fried steak." It is very easy to make at home, although it is also sold in cans (not very tasty) or packets of dry mix - just add milk & butter then simmer for a few minutes until it thickens. I typically make it from scratch, but I also keep a few packets of the dry mix in my spice cupboard for the times when I'm feeling lazy & just want to quickly make a small amount. Those dry mixes are not too bad, depending on the brand, but a bit of advice - always use milk not water! Ah yes, a big glass of ice cold "sweet tea" is amazing (my favorite)!

[@AC-ni4gt]

There is unsweetened iced tea. An option. For the love of Pete, ask someone else to help you make the sausage gravy and American buttermilk biscuits.

[@xzonia1]

This is what I said; ask your family for help cooking! Lol. It tastes better when it's shared with loved ones, anyway. :)

[@JustMe-dc6ks]

Finding American breakfast sausage is likely to be the hardest part.

[@brkaz5864]

An Arizona gal here where sausage and gravy is not normally served. While living in North Carolina was introduced to this dish and became a fan. Now I occasionally make it at home when I get a craving. Very easy to make.

[@kathys6402]

I eat a home cooked sausage, cheese & biscuit with mustard everyday... have done so for many many years.... love when I can get some biscuits & gravy though..

[@suem6004]

When I lived in the south and was around 9 years old, my neighbor who worked paid me to bake homemade biscuits for their supper a few times a week. If a 9 year old can make these, you can too. Tip is to make often so you get good and quick. Biscuits can be a morning or dinner type of bread. Unsweetrned tea exists. White gravy is a simple bechemel white sauce. You need a flour, a fat, and milk then salt and pepper. Make a roux with fat and flour. Gradually add hot milk and stir until thickened. Season. Come on. You can do that. Not talking 5 star restaurant ingredients.

[@HappyValleyDreamin]

We have Pillsbury canned biscuts on hand in the refrigerator. They're not as good as homemade, but they're easy, just pop open a can, and bake. They are pretty decent, too!

[@justawhisperintheuniverse8257]

They were wise to start with the biscuits and gravy. It's a delicious dish, but the gravy gets cold pretty quickly and it's nowhere near as good after that happens.

[@ThatCronus]

Beef Gravy, Turkey Gravy, Ham Gravy, Sausage Gravy. We have a lot of types of gravy.

[@encrypter46]

This New Yorker would love to try biscuits and gravy. I'm just trapped in wondering what kind of sausage would be best. I'm half Italian but I don't think hot or sweet or basil Italian sausage would be right for this.

[@xzonia1]

@@encrypter46 Really, any pork sausage patty that you can crumble up into the gravy is good to use. Back when I could eat pork, I liked Jimmy Dean and Owens sausage (I don't know if you could find either in the stores up north though). If you love Italian sausage because that's what you grew up with and want to use it, it'd probably taste good to you, but I'd suggest sticking with the hot rather than sweet or basil in that case. Biscuits and gravy are very versatile and will work with most meats. :)

[@SunshineLoLypops]

​@@encrypter46Breakfast sausage. Not anything that is like a bratwurst.

[@encrypter46]

@@xzonia1 I appreciate your advice. Jimmy Dean we have although I recently tried Banquet's with my eggs and liked it more.

[@encrypter46]

@@SunshineLoLypops No, I wouldn't jump off that bridge. Hot dogs included.

[@Kitaa13968]

Biscuits and gravy is a southern staple, it’s incredible; it’s indeed a a food hug 🤗

[@michaelsmith-iu1be]

I guess Ohio is southern then.

[@janfitzgerald3615]

Our housekeeper growing up used to start a batch of ice tea first thing in the morning during the warm weather months, so it would be good and cold by late afternoon. Here’s the recipe and we’ve always used Luzianne brand. 3 family-sized black tea bags (or 12 individual tea bags), such as Lipton or Luzianne 1 cup granulated sugar Ice Lemon slices (optional) Small sauce pan, Long-handled spoon 1-gallon pitcher, or multiple smaller pitchers * Boil the water. Bring 4 cups of the water to a boil in a small saucepan over medium-high heat. Remove from heat. * Steep the tea for at least 5 minutes. Dunk the tea bags a few times in the water to fully hydrate, then leave submerged with the strings hanging over the side of the pot. After 5 minutes or so (a few minutes longer if you like strong tea) remove the bags and discard. * Add the sugar to the tea. Add the sugar and stir until completely dissolved. * Pour the tea base into the pitcher. If using multiple pitchers, divide the tea evenly between them. * Top off the pitchers with water. Add 3 more quarts of water to the tea base to make a gallon of sweet tea and stir to combine. * Refrigerate until very cold. Refrigerate for at least 4 hours or, ideally, overnight. * Serve over ice. Pour the sweet tea into ice-filled glasses. Add a slice of lemon to each, if desired!

[@knobbynah]

Biscuits and gravy are fu*king amazing.

[@davidcopple8071]

Biscuits and gravy started off as a food of the poor. Because it's ingredients are very cheap. And because it's so satisfying and filling that a mother could make it really quickly and feed her husband and kids before going off to work and school respectively. Plus a lot of mothers would make more biscuits than they needed for breakfast. That way they just lined a bread basket with a clean kitchen cloth. And put the leftover biscuits in it then covered them with the excess kitchen cloth from the sides of the basket. Then they'd typically leave out some honey and butter next to it. So that the kids could have something sweet as soon as they returned home from school and or playing. Cold fresh biscuits were a welcome treat when you returned home from a long school day. Everyone would just grab one or two biscuits crack them in half and pour that golden sweet honey over both halves. Licking the excess honey dripping from your fingers was just part of the wonderful experience.

[@DarkEnv2]

We love having biscuits for breakfast in the south and they pair well with a good southern lunch or dinner like with fried chicken or a pot roast. Plenty of fast food restaurants serve things like chicken biscuits, bacon egg and cheese biscuits and of course biscuits and gravy and many more options in the mornings. I probably eat biscuits 2-3 times a week. Where I live you’ll see a lot of older people show up at a fast food restaurant on a Saturday morning eating biscuits, drinking coffee and talking about life, kind of comforting to see but biscuits are a big deal out here for us.

[@Ameslan1]

The Jolly guys are long time best friends. They met at university.

[@daricetaylor737]

Country fried steak is basically a German "schnitzel" but it is a piece of cube steak rather than a piece of pork or veal. You can make schnitzel out of any type of meat, you just pound it thin, dredge in flour and spices and fry it! Country fried chicken is my favorite above all the other meat options. The crispy chicken just goes so well with the white country gravy!

[@caridemoranville6306]

The country fried steak is usually cube steak, not ribeyes or strip steaks

[@JockJutManhwaRecap]

the sugar depends on the tea urn, if its maybe a 5 gal. (19liters) urn, it could use a bag of sugar 1lb.(16 oz). than again if they stir the tea regularly or just let it set at the bottom

[@kymmkam73]

Biscuits and gravy are soooo rich and filling that you really can only stomach them once a month or less... at least that's what I can do!

[@xzonia1]

Same :)

[@CherylOstrowskiKass]

1 cup sugar to 4 quarts brewed tea.

[@mikeciboroski3849]

Trust me you'd love the southern bisquits and gravy it's a delicious meal

[@tinytexan4029]

I live in both Texas and Canada. Biscuits and gravy aren't really a thing in Canada. My Canadian husband was taken aback by our cream gravy, at first, but he has come to like it.

[@tommc4916]

My West Coast wifey now ADORES biscuits and gravy on chilly winter mornings. 😊

[@twylanaythias]

True southern sweet tea is sweetened while it is still pretty warm from brewing - at the literal "sweet spot" - which greatly accentuates the sweetness of sugar. Which is actually a major incentive behind the origins of southern sweet tea as it only takes a little bit of sugar to get a whole lot of sweetness. Biscuits and gravy is an overload of savory. The gravy usually starts with pork sausage or chipped beef, add flour and butter to the 'drippings' (juices from the meat while it's cooking), and a bit of seasoning (usually just salt and cracked pepper). Decades ago, biscuits and gravy were the southern counterpart to bacon and eggs - pretty much daily fare, particularly when one needs to make a little bit of meat go a long way. Chicken-fried steak is basically a super-tenderized steak prepared the same way as fried chicken. Dip into scrambled eggs, knead into seasoned breading, repeat at least once, and pan-fry in hot oil to a golden brown. Even more amazing drizzled with the same gravy from the biscuits above. Most southern cuisine is called "comfort food" for good reason - much of it originated in the aftermath of the US Civil War, when southern farms and cities had been largely destroyed by insane northern commanders like Sherman. Simple recipes, easy to make from limited resources, and the food 'fills your belly'; perhaps the defining trait of comfort food and why most of it is breakfast fare. It provides long-lasting energy to get you through the day without needing to stop midway for another meal. You haven't eaten all that much quantity-wise, but your body knows that it isn't going to need food again for quite some time.

[@aliselynch]

I make it occasionally, like once every few months. Or I make the gravy for a breakfast casserole cause my bro doesn't like eggs. I use spicy breakfast sausage and heavy on the black pepper. Biscuits are very versatile. I love them with stews, and crockpot roasts. Thanksgiving and Christmas biscuits get dipped in the gravies youre used to. They're awesome sweet too, with butter and jams, maple syrup or molasses, fruit and whipped cream, cinnamon and sugar, honey etc. Our mail in US is quite speedy, but it took a month and a half for a package I sent to Sweden last year. And I shipped to Canada this May and it was almost a month just sitting in their customs. It kind of depends on your customs.

[@stayfly3000]

When you make the sausage gravy, please film the process and taste test 😂

[@annmcconnell2099]

Not all biscuits are made with butter. My mom always used shortening and worked it into the flour, and used buttermilk. You can cut in cold butter if you prefer. My mom made biscuits almost every morning. Toast was like a treat. My parents were farmers so she made a full breakfast for us before school. Biscuits, gravy, ham or bacon or sausage or pork chop, eggs, jelly or syrup for a buttered biscuit.

[@JuneBaby01]

I would guess she used Lard, or at least that is what was used in Atlanta way back in the day...and that was about how all the people that I knew, made biscuits before lard was viewed as an unhealthy option and people switched to veg. short, but Lard (later Crisco) made for better fluffier biscuits I think!

[@annmcconnell2099]

@@JuneBaby01 Yeah. She used lard. But she switched to Crisco in the can. Probably because it was easier to get.

[@ElizabethPerez-ob5of]

Biscuits and gravy are a weekend breakfast meal served with just baked homemade biscuits of course. We always serve ours with a side of fluffy scrambled eggs. 😊

[@lizetteolsen3218]

They are best friends--since age 17. They are close to their respective families, and the older generation know each of these young men very well. Both are married--each was best man. Ollie has a daughter, too. On their main channel, parents have been involved with their explorations with Korean culture.

[@davidterry6155]

My southern grandmother made her 1 gallon of sweet tea with about 3-4 cups. It has been 40 years ago so actual measurements aren’t exact

[@markw6509]

And I thought I was bad putting 2 cups in

[@lynnegulbrand2298]

The last time I had biscuits and gravy was about 20 years ago, and I live in South Mississippi. It is very good and made by the right person you can gain so much weight if you’re not careful and don’t overeat. I moved to Mississippi from Manchester England as a young teenager. Getting used to the cooking was hard for me because there’s so much things I won’t eat. After I had my 2 children I moved into my own house and my neighbor was the best cook in the South in my opinion. She would make breakfast of biscuits and gravy and I would make the coffee. For some reason she loved my coffee. When she moved I felt like I lost her from my life as we were such good friends. I decided to take my daughter to England to give her some experience of my home country. We were there for 3 years and came back to Mississippi . Got my old job back and it was like we never left. I do love England but the USA is my home. ❤

[@GrumpyOldGuyPlaysGames]

The usual ratio for iced tea here in the south is a cup of sugar per 2 quarts of tea. So maybe 2 mL of sugar per 1.9 liters of liquid if I have the conversions right. I make biscuits and gravy from scratch about once a month for my family (I'm a retired chef).

[@jillw4983]

I am a southern girl. We ate biscuits and gravy when food was limited. Flour was cheap

[@susanhunter9196]

My grandmother made "cathead" biscuits. They called them that because they were big as a cat's head. LOL! That is a true story. I don't live in the south anymore, and I really miss the nicknames and sayings.

[@abremacabre8868]

Biscuits are eaten commonly and can be served by themselves or as a part of something. My favorite is fresh out the oven with fruit preserves and cream cheese

[@valeriekhall]

Southern biscuits are specifically BUTTERMILK biscuits. Comparing them to a dinner roll is kinda like comparing a buttery flakey pastry crust to a denser heartier pie crust. The concept is similar, but the texture & flavor profile are leagues apart. A proper Southern buttermilk biscuit is baked to a golden flakiness on the outside, but splits open to fluffy softness on the inside. Extremely buttery taste, with extra richness from the buttermilk. This is what suits both the savory sausage gravy, or butter & honey/jam/preserves. Especially apple butter! Another Southern specialty. Apple butter is not an apple-infused dairy butter, like garlic butter, but rather a thick apple preserve spread, like peanut “butter.” Absolutely a must try!

[@rockalittl]

Gravy was a staple in our house. We had it on chicken fried steak, mashed potatoes, biscuits, etc. I remember as a kid when my mom would make dinner and we would have white gravy, I would ask her to give me a piece of white bread and I would pour gravy over it. Sometimes that's all I would want and sometimes I would have that as an appetizer 😂

[@SarahBuhrmanKalisara]

Biscuits n gravy are the most popular dish in the SOS category. SOS (Sh!t on a shingle) foods are some kind of meat or drippings in a beschemel sauce on a bread (often toast or biscuits). They are a hearty, calorie-dense, quick to make meal. With a side of veg, you can feed a whole family for a few bucks. The OG SOS uses chipped beef in a pepper gravy on toast. But, as I said, biscuits n gravy is #1 by a mile. It depends as to how often we eat them. Farmers in the Plains states might eat it for b-fast daily, but they will blow through most of those calories and generally have a quick lunch while still working. The rest of us might have it up to a dozen times a year, either for quick n hearty suppers (especially in winter) or eating out. I like it when I travel, cuz it sits in my belly well, isn't fast food levels of greasy, and helps me maintain my blood sugar when my routines go out the window. Plus, it tends to be available at most b-fast diners, hotel hot b-fasts, etc. The reason people don't want you making a packet for gravy is it isn't going to be a lot easier than making it yourself, and the packets tend to be... off, or bland, or just... wrong tasting. Trust me. You do a vid of you making sausage gravy from scratch, we will watch it. It's so easy and flexible. I recently made some with maple link sausage (just squeeze the raw sausages out of the casings). Cook it, drain or add oil to about 1/4 cup, sprinkle about 1/4 cup of flour over the sausage and oil, stir until it stops smelling like flour, add milk about a 1/4 cup at a time, stirring gently the whole time. When it looks thin like brown gravy, add S&P to taste. Stir until it's about as thick as paste. Serve over biscuits, if you have them. Other options are fries/chips, jacket or mashed potatoes, egg noodles, toast, etc. Really, any starch will go well.

[@bigrob7256]

The correct sausage will make biscuits and gravy taste amazing, I've used Pillsbury butter biscuits vs homemade biscuits and with a good sausage to start it doesn't matter, don't forget the pepper, fresh cracked pepper for me is the best, it's all about the gravy in this dish

[@JustMe-dc6ks]

It’s England. No biscuits = no canned biscuit dough. Mr and Mrs H just recently made canned biscuits after their trip to the US.

[@jasonlebeau1288]

Sausage gravy, at it's core, is one of the simplest things you can make and super hard to mess up. Simply brown and break up a package of sausage mince and then put in enough flour to coat all the sausage and absorb all the excess oil and let cook like that for another 3-5min and then add enough milk to cover the sausage and slowly stir while it comes to temp and thickens up then taste and add salt and pepper as needed (my mom would also add a pinch of sugar to balance all the salty savoriness). It's the home made biscuits that take a lot more love and care to get right. When I was younger I would often heat up leftover sausage gravy in a flour tortilla with some shredded cheddar cheese and then put some hot sauce on it, wrap it up and eat it as an after school snack.

[@Camille_Lee_Eon]

I eat biscuts and sausage gravy or just buttered toast with chip beef and gravy all the time...usually with cheesy eggs.. Especially when doing yardwork. We don't stop for lunch. Maybe some fruit, jerky and granola for a quick snack...then eat a quick soup and/or salad with bread for supper. I am not a sweets person...so I don't have dessert often.

[@sherryheim5504]

I eat biscuits occasionally and they are a must have with certain meals. As a child, my mom would use biscuits that she had added a little extra sugar to the dough as a base for Strawberry Shortcake which is still my favorite way though angel food cake is also a good base. I don't think I would care for a scone in that application though I am not a fan of scones anyway, too dry for me. For savory meals like fried chicken, pot roast and such, cornbread can be substituted but for me, biscuits are the very best. I have several different recipes for them depending on what I a using them for. Some are made with heavy cream, some are made swimming in butter as they bake, some are glazed with honey and sometimes just a plain biscuit is the perfect vehicle for mopping up a rich broth or gravy. Biscuit dough is also often the top layer for baked fruit dishes like cobblers. Josh and Ollie are not brothers, they became friends in college. They were both raised in completely different situations. Josh is from what seems to be a wealthy family and Ollie from a lower middle class to middle class family.

[@Rebel9668]

Southern sweet tea is so dark that sunlight cannot penetrate it and so sweet that you can hear the lemon whimper in it because nothing that sour should have to die that sweet a death. We have brown gravy here too, but we use that on our mashed potatoes. White sausage gravy is for biscuits,

[@stacylasko340]

Biscuits and gravy are super easy. My recipe is breakfast sausage, a little bacon grease, flour, milk, salt and pepper for the gravy. Biscuits are self rising flour, lard, buttermilk and a little bit of baking powder. I like to brush the tops with some melted butter before I throw them in the oven. I make biscuits once or twice a week, I'd never actually seen a dinner roll until I was sixteen and started working at a diner, all we ever had with meals were biscuits my whole life. You can jazz up biscuits with seasonings and cheese for a savory accompaniment to go with dinner, not that plain biscuits aren't great with just about anything. I've even made garlic butter to serve on hot biscuits to go with spaghetti when in a pinch because we didn't have garlic bread in the freezer.

[@lindacarroll6896]

You can make an easy biscuit with self rising flour, and heavy cream. Start with equal parts of each and keep working in flour until it makes a dough you can roll out. You can use a drinking glass as a cutter. Bake at 180 degrees for 12 to 15 minutes.

[@ladylisaromance8129]

We also (in the South) make it with bacon 🥓 but not butter 😂 the grease from the sausage and bacon. We do use brown gravy, chicken gravy, turkey gravy. This is breakfast gravy and it's absolutely divine.

[@kpoponlock8626]

Jelly is only the fruit juices and sugar, cooked and reduced until it thickens into a, well, jelly lol Jam is crushed fruit and sugar, cooked until the fruit kind dissolves and is soft & the juices reduced to a kind of spread Preserves is chunky, chopped fruits and sugar, cooked down into a spread as well

[@VorchaKali]

Sausage gravy is beyond easy to make. All you need to do is fry some sausage meat and chop it up real fine. Then add flour then milk and stir and let it cook until the gravy is the consistency you want. Of course you can add salt and pepper according to your taste. KABIR DON'T BE LAZY BROADEN YOUR HORIZON AND TRY SOMETHING NEW. YOU WILL NOT REGRET IT.

[@VorchaKali]

KABIR IF YOU WANT SOME HELP MAKING THIS DON'T HESITATE TO LET ME KNOW

[@janicem9225]

​​@@VorchaKali Why are you yellin, hun? Bless your little heart. 🙄

[@JustMe-dc6ks]

You realize he’d get _sausages_ instead of _sausage_ because he doesn’t know any better?

[@brianh6]

@@VorchaKali THERE ARE HUNDREDS OF SAUSAGE GRAVY RECIPES ON THE INTERNET. HE'LL PROBABLY BE OK.

[@rhondahandley9595]

This will make a lot of gravy. Have some ice trays, fill and freeze. Pop out and put in zip-top bags and thaw 1 or 2 while biscuits are baking. YUM!

[@WizardofOwls]

Growing up in Virginia in the 60s and 70s, biscuits and gravy was a treat we only had on Sunday mornings before getting ready to go to church.Monday through Friday were just too busy for it. We usually had something easy to make for breakfast - cereal or pop tarts. Saturday was mom and dad's day to sleep late, so again we usually had a bowl of cereal while watching cartoons. Sundays were the best! :)

[@shantereed]

Growing up, we had biscuits every day. I am from rural Georgia not far from Savannah. My grandma made them from scratch. On Sundays we always had them with homemade preserve or syrup my grandparents made.

[@katw3070]

We love homemade preserves!

[@annmcconnell2099]

Jelly is made from the juice only, the seeds the fruit pulp are drained off. Jam basically has chunks of mashed up fruit and maybe seeds in it. Its still smooth but it's thicker than jelly.

[@janiepowell3218]

Southern meals are always served with biscuits, so everyday

[@ruthendicott930]

Try biscuits with sweetened sliced strawberries with icecream and clotted cream for desert

[@charlessmith31]

I worked in a restaurant (actually also in Savannah) and made sweet Tea, the formula was 1 pitcher of sweet water/simple syrup ( half water and half water) to a brewer. I believe it brewed 5 gallons. I have only had biscuits and gravy a few times in 50+ years. I usually have them with either chicken fried steak or chicken fried chicken.

[@brina4058]

If you do make sausage gravy, make sure when you go to add the flour, sprinkle a little bit at a time and coat the sausage before you start adding the milk and then season with salt and pepper to taste. Yes, it is a good meal to have after a night of drinking. There's a restaurant in Columbus, Ohio a bunch of us would go to called TeeJay's and they have a barnyard buster, biscuits, eggs, sliced potatoes covered in sausage gravy. Oh sooo satisfying!!!

[@rhondaflesher8313]

If you really want to go with the "semi homemade" method, then order a package or two of "country style" or "pepper" gravy mix (both are a white gravy, the pepper one has extra pepper) - adding browned minced sausage. For the biscuits you can order a box of Bisquick or Jiffy biscuit mix. All of these have the basic instructions on the packages.

[@TexasRose50]

And bisquick biscuits are not bad at all. Great way to get introduced to making biscuits. Great idea!

[@brandonhinrichs4393]

As a Midwesterner I have Biscuits and gravy for either breakfast, lunch, or dinner once a week especially in the winter

[@deonneparrish9850]

Sausage gravy is also called country gravy or sometimes Southern gravy. We have all kinds of gravy depending on the juice of the meat it is made from chicken, turkey, beef, etc. We used to have bread dipped in the drippings from steak when I was a kid especially good when the bread is soaked with the juice. Still have that on occasion.

[@NotSoFast71]

There are many types of gravy. Brown gravy is made by browning the flour/oil. The Brits that react to white gravy sound like people saying “what’s with the peanut butter and jelly sandwich. Over here sandwiches are made with turkey.” There’s many of ways to make gravies and sauces. It’s too bad that most British people insist on cooking/eating like the Germans are still flying overhead. 99% of British households have all of the ingredients to make delicious, flavorful meals. Instead, they crack open a can (tin) of baked beans and dump them on a slice of toast and act like it’s some rare delicasy. lol

[@daricetaylor737]

Sausage gravy is so easy to make. Take a good spicy breakfast sausage, take the meat out any casing, and fry in skillet just as you would for minced hamburger. Don't get rid of the grease. If you don't have a lot of grease, you would want to either add a touch of butter or oil to the pan. Sprinkle the meat with about a quarter of a cup (or several large spoonfuls) of plain white flour. Stir the flour to absorb all the oil and cook it until it just starts to turn golden in color. Add in a good glass full of milk and stir over the heat. The gravy will start to thicken almost immediately, keep adding milk until you get the gravy to the consistency you like. Add a touch of salt and LOTS of black pepper. Taste the gravy and adjust the seasonings to your own liking. I prefer a ton of pepper in mine, as do most people. If you don't want to make biscuits and have a good source of buttery and flaky scones, those might do in a pinch. However, it is not hard to make biscuits and there are a lot of videos online that show you how to do it right! My mother baby sat my daughters two children for several years after they were born and she made biscuits and gravy every single morning for the grand kids to eat for breakfast. They really are super easy and really yummy!

[@DrVonChilla]

Indeed, Kabir.....just make some from-scratch Mississippi biscuits & gravy for yourself....and no short cuts!! It's not difficult.....JUST DO IT, My Man.....and film it for all of us to enjoy....!! 😃

[@haywardflowers7537]

From what i understand and i could be wrong sweet tea is made that way so your ice can melt in it

[@staceyflora3037]

We use to have biscuits and gravy when we went over to Grandma and Grandpa on Sunday and also when we went camping. It is a great way to celebrate family coming together

[@wendyhodges7172]

I live in Georgia and when I make a gallon of sweet tea, I use 1/2 cup of sugar to the whole gallon.

[@Jackd-lz2hn]

For southern sweet tea. 2 cups sugar to one gallon of tea

[@dawnmoore4329]

I make biscuits and sausage gravy probably every other weekend. Once you have made the biscuits a few times, you realize how easy they are to make . One of the secrets? Put the butter in the freezer so it's cold and hard, then grate it into the flour. Much easier than trying to cut the butter into the flour. And don't over mix or over knead. The gravy is super easy and it's flavor is dependant on the sausage used. Give it a try!

[@luckdragongirl]

I make sausage gravy sometimes. Grew up with it. It's sausage, flour, milk, pepper, a bit of salt, and that's it. It's really easy to make. Tastes great on biscuits too. I do sometimes add in cayenne pepper to give it a nice kick. Or use spicy sausage. As for eating biscuits, no. I don't eat them daily. Or even weekly. Maybe once a month or once every two months. Biscuits are really easy to bake, but Southerners have a flour brand that is harder to get in other parts of the country that make our biscuits better. It's called White Lily flour and is made from a different type of wheat than most flour.

[@PaolaBarrientos]

I love tea but I usually get half/half, sweet/unsweet or sweet tea and limonade.

[@Pcbdude82]

Buscuits are used for a lot of things. My gram use to make this meal called "all in one" had beans hamburger, apples andca few other things poured over biscuits. It was delicious.,

[@nancyanne1402]

Yes! All of that is perfect hangover food. The flakey biscuits and the greasy, milky, meaty, peppery gravy. Over easy eggs and bacon on the side.

[@andyv2209]

in the northeast biscuits and gravy are rare, were bagel people, so its really rare to find biscuits nad gravy anywhere besides made yourself. the biscuits we eat are usually like a replacement option for a dinner roll, for some certain meals. i love going outside the area and getting biscuits and gravy at a diner or real southern fried chicken and other soul food. so good. but the northeast has its own good foods too.

[@nancyanne1402]

Delaware here and I concur. Biscuits and gravy are hard to find and most places don’t do it well. Hit your chains, like Cracker Barrel and Bob Evans. We got a new diner that is pretty good now too. Nothing beats homemade tho.

[@WayneCoke]

Our usual Sunday morning meal is homemade biscuits and homemade jam or apple butter and hard to decide which jam because we put up so many.

[@vikkitrishrunnshaw1127]

This is my favorite brunch meal, it's tasty , filling, relaxes me. I love sausage gravy most.

[@garrettviewegh9028]

A general rule I have for burgers is the messier it is, the better it tastes. It goes for many American foods. Even if it may not look appetizing or seems messy, it can taste amazing.

[@barryfletcher7136]

In the southern USA when you order "sweet tea" it is usually VERY sweet. Order "unsweet tea" if you want to control the sweetness.

[@woodsea434]

I live in the Pacific NW where biscuits and gravy are less of a part of the culture of the area, so I have biscuits and gravy (or some derivation thereof) maybe 2 or 3 times a year. My family in the south may have them a few times a month for breakfast/brunch. When I do have them it is generally as a hangover breakfast.

[@Heroesfullyalive]

Sweet tea has an insane amount of sugar in it. As much sugar as can be dissolved in the water, then add more as they boil the water to dissolve more sugar.

[@WilliamCooper-l6f]

When you get Southern Sweet Tea, first ask for it half and half, to dilute it with unsweetened tea. Country Fried Steak 🥩 is a steak that has been tenderized by beating it with a meat mallet. Then it is double dipped in a special batter and deep fried. It's really good with White Gravy, but so are Southern Deep Fried Chicken, french fries 🍟, toast and more. Biscuits are very versatile and they are super delicious with White Sausage Gravy. But they are really nice with butter and jam. You can also pull them in half to insert a sausage patty and add an egg and add a cheese slice. After you cook your Pinto beans, you can eat them with crackers, corn bread or biscuits. You can tear the biscuit in half and eat it like a pancake 🥞. Grits are hard for most people to eat, because they don't know how to fix them. I like adding a tad bit of molasses or maple 🍁 syrup.

[@heatherhays1141]

Sausage gravy is easy to make and is basic ingredients. You should make it once. Biscuits are versatile. You can have with eggs and bacon in morning then have a strawberry shortcake in the evening with just few alterations of recipe. I enjoy watching your reactions because they are so genuine and thoughtful.

[@marutakelers1856]

There are refrigerated biscuit dough canisters that make ok biscuits. I use them whenever the craving for sausage gravy hits me. Once or twice a year, really. American breakfast sausage has unique spices that meld so well into the creamy gravy. I like to add plenty of black pepper, and a little powdered sage. If you can get a can of Campbells condensed cream of mushroom soup, that's a great addition too, though unorthodox.

[@ChristaFree]

It's so easy to make. All gravy is made the same is just brown gravy gets cooked longer, until it turns brown. Equal parts fat and flour make the roux, may need to add some butter if the sausage doesn't produce enough fat after cooking it. Cook until the flour taste is gone, add salt and lots of black pepper. Use milk to thin rather than water. If you wanted brown gravy you'd continue stirring the roux until it got the color you wanted then you'd add water to get your desired consistency. You must stir the roux constantly to avoid it burning because if it burns you have to start over. Do it over low heat. There's no fixing it if it burns and it only takes seconds to burn. It takes about an hour of stirring to get the right color for gumbo which is dark brown. You can cheat and get white instant gravy cook some sausage and add it along with the grease to the gravy. Get a thing of canned biscuits. That won't be anywhere near as good however. Not everyone makes their tea so sweet. Sweet, but not so sweet. I sun brew mine. We eat bread with every meal be it bread, biscuit, cornbread, tortillas, rolls or whatever. Biscuits can be eaten with any meal. They're not brothers, they became friends in college

[@ashxbash93]

Biscuits are eaten quite often in the south, especially for breakfast. I can't speak to anywhere else. I'm from North Carolina where places like Biscuitville and Bojangles' Famous Chicken & Biscuits are staples. For many, It's not uncommon to pick up a chicken, or sausage biscuit on the way to work or school. In fact, Bojangles serves them all day along with their lunch and dinner menus. Some people still make them from scratch but where I from, that's more of a special sunday dinner thing. There are also frozen/refrigerated varieties sold in grocery stores (obviously not as good). lol

[@randieandjodistrom854]

I'm a "generic American" as I was born abroad to American parents and have lived an equal amount of time in the north and south. I absolutely love biscuits and gravy, in one of our times living in the south my wife and I would drop off our children for Sunday school and sneak off to the nearby Hardies for biscuits and gravy (which is making me salivate even now) before going back for Church. Also, chicken fried steak, which is also referred to as country fried steak, is another one of my favorites. It's breaded steak deep fried and served with mashed potatoes, with both the steak and potatoes covered with cream (white) gravy (without the sausage) and a vegetable, typically corn or green beans. The chicken/country fried steak at Texas Roadhouse, Cracker Barrel or Cheddars is hard to beat. With respect to tea, I start every day with a piping hot cup of English breakfast tea (no sugar or milk) and occasionally with Rich Tea biscuits or McVities Digestive biscuits. But in the afternoon, I have a pint of iced tea, usually the same black tea like English breakfast. For those visiting the United States, when it comes to tea, there's hot and iced tea. When it comes to iced tea, there are three basic varieties. Southern tea is always very sweet, so if you're in the deep south and you just order "iced tea," it's going to be very sweet, unless you ask for unsweetened tea, which is also known as "Yankee" tea. You can also ask for "half and half" (half sweet and half unsweet, also know as "Mason-Dixon" tea, after the dividing line between the Union and Confederate states during the US Civil War). As much as I enjoy biscuits and gravy for breakfast, if given the choice, I would always opt for a full English breakfast.

[@stocks1000]

When I was a kid, we had a place in our town that had all you can eat biscuits and gravy on Sundays for $2.00. Homemade an wonderful.

[@Jelperman]

Sweet Tea usually has more sugar than sodas. Most people order it half & half (half sweet/half unsweet).

[@plaid11]

The gravy is pretty easy to make. Good biscuits are more difficult to make. It’s not always about following a recipe but having lots of practice and learning as you go. Chances are, you won’t make really good biscuits the first many times but you can make decent ones. There is a big difference from decent ones and really good ones. That’s why many people will say making something with love makes all the difference

[@katw3070]

Absolutely correct about biscuits! It took me many tries before my biscuits turned out exactly like I wanted, which is just like my mother’s and grandmother’s.

[@mithroch]

Now that I'm older... I don't eat biscuits and gravy all the time... but in my 20s and 30s I worked a lot of overnights (3rd shift). After work I'd stop two or three times a week at a local diner for some biscuits and gravy... or if I was really hungry, some country fried steak. And yes... I was a happy, fat happy, fat man. When I was a boy, my mom would make green beans with hamburger gravy (basically same flour/milk based gravy but with hamburger instead) which was a pretty filling and affordable meal. It was one of my favorite things.