Sausage gravy? White gravy? Country gravy?? What do you call it? Check out more of me trying things here: kzbin.info/aero/PLfItiEY3o1msmCdkx49hQcmgh39L02lf5 I talk a lot about my new Discord in this video, so if you want to check that out, everyone on my Patreon has access! You can join here: www.patreon.com/mrbarrylewis
@danielsantiagourtado3430 Жыл бұрын
You're incredible mate! Your videos always make my day!
@danielsantiagourtado3430 Жыл бұрын
I always call it white gravy Barry!
@blaker85 Жыл бұрын
Just gravy if made without sausage crumbled in it. Sausage gravy if meat is added. Brown gravy is what I call your gravy made with roasted meat drippings. There is even a chocolate gravy to make things sweet instead of savory.
@btmat57 Жыл бұрын
Milk gravy. I’m a biscuits and gravy connoisseur. It’s more of a southern meal, but the rest of the U.S. is waking up to the taste.
@terrylynn2007 Жыл бұрын
Country gravy.
@skraegorn7317 Жыл бұрын
Pro tip: I don’t even take the sausage out of the pan or add butter. I just put the flour onto the browned sausage and drippings, and I stir until I can’t see flour. Then I add my milk and let it thicken.
@cllynch3653 Жыл бұрын
And any seasoned sausage you like works just fine. His biscuits look perfect
@joyb6992 Жыл бұрын
I do the same.😊
@elliottedwards7278 Жыл бұрын
Sounds 10/10 any other tips for recreating this always been keen to try
@bellas14u Жыл бұрын
This is exactly what I do also as it ensures all the lovely flavor from the sausage is in the gravy and it’s absolutely lovely. My mum doesn’t do biscuits so I would make the sausage gravy and biscuits for everyone and then the thinner tator tots for her to pour hers over as an alternative. But i make large batches at our farm and they’re always devoured
@aaamyyoung Жыл бұрын
Same! No fail sausage gravy! And Season Salt (instead of regular salt) for the win!
@KiharuKitty Жыл бұрын
Gotta admit my Southern heart lurched a bit to see you mix the flour and buttermilk together first 😅 You mix your flour and VERY cold butter together till its all pea sized with a pastry cutter first, then add enough buttermilk to moisten it. You really dont want to overmix it bc it makes it tough, the less handling the better! Yeah, the meat could have been broken down more, but it looks amazing.
@BaronVonPatches Жыл бұрын
This! Lard or vegetable shortening are allowable alternatives to the butter, too. Also, my mom and I both swear by folding a few times, then cutting, and letting the cut biscuits rest a solid 10-15 before baking. You don't even need to cut them apart, they flake beautifully.
@liliesandbuttercups Жыл бұрын
Same! I died a little inside 🫣
@thormalakowsky Жыл бұрын
Yeah, I've never seen biscuits made the way he made them. I've noticed he seems to have this issue every time he makes something not British.
@Lookinglost Жыл бұрын
He must have gotten his recipe from a northerner
@joyb6992 Жыл бұрын
@@Lookinglost😂😂
@dark14life Жыл бұрын
As an American who has worked as a cook in a country-style restaurant where we served biscuits and gravy (it was one of our most popular dishes), you did a good job here! It wasn't exactly the way we usually made it, but your result was good-looking and probably smelled and tasted fantastic! A very good first attempt!
@gryphenicedancer879611 ай бұрын
The country restaurant with the country store you go through to get to the food area? The one that's famous for being near most freeway junctions? I LOVE their biscuits and gravy 😋 😍 ❤
@scottydu814 ай бұрын
@@gryphenicedancer8796 Cracker Barrel!
@ItsJustLisa Жыл бұрын
For a first timer, you did a great job! You didn’t need a whole 500g of minced pork, but other than your gravy being extra meaty, you nailed it. You could also have a sunny side up egg with it for the whole package. It’s especially hearty for breakfast when it’s cold outside and you want to start your day all warm inside.
@Sassyglbeauty Жыл бұрын
Scrambled eggs for me!
@indiedavecomix3882 Жыл бұрын
That was my thought, just a little meatier than I usually see it, but on the other hand a little extra sausage never hurt nobody!
@ItsJustLisa Жыл бұрын
@@Sassyglbeauty, that definitely works too. I think I might need to keep sausage on hand for this winter. I already make double batches of biscuits and keep them in the freezer ready to bake.
@ItsJustLisa Жыл бұрын
@@indiedavecomix3882, especially if it’s good sausage.
@ValTheGnat Жыл бұрын
Fried chicken is my fave add on. So unbelievably unhealthy, but delicious.
@TheJustineCredible Жыл бұрын
Pro Tip#1: Buttermilk buscuits rise higher and come out softer if you place them on your pan/sheet while touching each other! Pro Tip#2: Don't take the sausage out of the pan. Just add the flour directly on top of the sausage after it's been browned. This helps it get as much of the grease from the pork sausage and keeps it from lumping while you're browning the roux.J Pro Tip#3: Let the roux cook a few minutes in the butter and grease, allowing it to cook off that raw flour taste. Pro Tip#4: Add the milk in a little at a time, allowing the roux to absorb the milk and thicken.
@hellhound1389 Жыл бұрын
Sounds like how my nanna taught me but I use fresh pork lard in my biscuits. The only change I made was adding hot Hungarian paprika because my family and I love heat in our food
@RuailleBuaille Жыл бұрын
On the buttermilk, dude's missing out with scones too. In Ireland we use buttermilk for our scones - not plain milk - and they're delicious. Thought they did the same over the way in England too. Btw biscuits and gravy looks divine!
@shermanhofacker4428 Жыл бұрын
Adding the milk all at once works best. A little at a time is what makes for lumps in the bechamel sauce.
@grantflippin7808 Жыл бұрын
@@shermanhofacker4428its gravy tho
@jokermtb Жыл бұрын
which requires more milk, while you cure the flour of it's flour'iness
@Sabamonster Жыл бұрын
The fact that you gave it a fair shake and kept an open mind through the whole process is awesome.
@teicreates Жыл бұрын
I love that so many people are giving tips here. It will help anyone attempting this recipe immensely.
@mattkomlofske8912 Жыл бұрын
Our British friends are definitely being given the knowledge to do it right!!
@cobrian45 Жыл бұрын
Another pro tip. I make this very often. Cutting the butter into the wet dough can be done with a very small batch like this. However, it's typically cut into the dry mixture before the wet is added. The reason is once the wet is added, the more you work the dough, it can cause it to toughen up and result in a chewy biscuit. Such a great job on this one. Also, you are right about the look. Biscuits and gravy usually isn't about presentation, just awesome flavor.
@dixiecyrus8136 Жыл бұрын
Would also be better to use lard instead of butter❤❤
@sarita065 Жыл бұрын
@@dixiecyrus8136 Came here to make the same comment, Cut your cold butter or lard, prefer lard also, into the flour. I put that mixture in the freezer while the oven heats to keep the butter/lard from melting, Then mix the buttermilk in very gentle. Roll and fold a few times before cutting. I have a large family so I normally roll to rectangles and cut into squares with a knife or pizza cutter.
@eugenejulson8742 Жыл бұрын
Yeah he made pizza dough.
@troy.s Жыл бұрын
Absolutely! Cut the lard or butter into the dry ingredients first, then when mixing the wet (milk or buttermilk), work it just enough to incorporate, but not a bit more. I was actually surprised at how well those biscuits turned out.
@dixiecyrus8136 Жыл бұрын
Yep, and use pork sausage for ya gravy and home made venison sausage patties...could use me a good venison back strap right now. Love venison sausage.
@christopherlongmire7976 Жыл бұрын
Im actually impressed he made everything from scratch. That makes it so much better.
@RavenDravenek Жыл бұрын
One thing that a lot of people don’t consider when it comes to Southern Style biscuits is the flour. The wheat that grows here in the southern US forms particularly weak gluten networks compared to other strains of wheat, which leads to even softer and fluffier biscuits. When made right, these biscuits almost melt in your mouth, like a slightly firmer fairy floss.
@ciserocollins5642 Жыл бұрын
White lily ftw
@jonadabtheunsightly Жыл бұрын
You can mostly avoid the formation of gluten if you just don't mix too much once the flour is wet. Mix the dry ingredients in one bowl, wet in another bowl, and then once you pour them together you do the absolute minimum amount necessary to get the flour wet, then you drop them into the baking dish and stick it in the oven. But yeah, also don't use high-gluten wedding-cake flour.
@CatDeville Жыл бұрын
ABSOLUTELY! Spot On! Not only is a Southern flour, made with southern wheat absolutely required for a proper Southern biscuit, Ciserocollins5642 is also spot on that the preferred brand among Southern cooks is White Lily! FTW, indeed!
@sarasmile6071 Жыл бұрын
Wow I didn’t know this!
@JoeXTheXJuggalo1 Жыл бұрын
My mom, grandmother, great-grandmother, etc has always uses White Lily flour. I know my mom in particular used White Lily self rising flour. It's the best at making my mom's style biscuits. I use it myself when I make them too.
@JAOOTPYKHA Жыл бұрын
ngl... those biscuits looked LEGIT. And that gravy... ooooh man, yes please give me the large chunk gravy 🤤 You absolutely made your southern US grandmother proud, whoever she is
@scottydu81 Жыл бұрын
2 Legit!
@adarael Жыл бұрын
Yeah, that was very legit biscuits and gravy. I've eaten identical breakfast so many times in my life, so ... yeah, that's a win!
@naxgulengames9863 Жыл бұрын
As a person that makes this on a regular basis, here are a few tips. Put a lid on the pan as you cook the meats to keep the flavorful juices from evaporating. I normally add no butter because I have plenty of greases for the rue. When adding both the flour and the milk do so gradually, stirring as you go. You kinda want to brown the flour before adding the milk to avoid the gravy having a strong uncooked flour taste. I don't normally mix in bacon with my gravy but, I do normally use bacon grease as part of the rue for the gravy. I would suggest using thicker cuts of bacon so that you can get a better yield of gravy.
@kevinmurphy65 Жыл бұрын
Yep. spot on.
@naxgulengames9863 Жыл бұрын
@@kevinmurphy65 I didn't want to but, I spent most of the video nitpicking things just like my Grams did when she taught me how to make meals like this.
@Lenyeto Жыл бұрын
This is how I do it, minus the bacon grease, my family has always just used the grease from the sausage and that's been enough.
@GailsonPvPwtf Жыл бұрын
I generally fry the water out because it doesn't carry flavor and the excess water will cause the flour to clump and it can become grainy.
@thunderborn3231 Жыл бұрын
they didn't do too badly, but for sawmill gravy they made it a bit thinner than i like it. personally i make mine thick enough to at least hold its shape.
@SuperHamsterGaming Жыл бұрын
I'm assuming American breakfast sausage isn't widely available over there so you basically had to make your own. I think you got it close enough. It is wonderful. It's like a warm hug in your mouth.
@scottydu81 Жыл бұрын
I love it with sage!
@jackiesaylor2487 Жыл бұрын
Ahhhh so that's why he added all those seasonings to his pork. I was like what???? You only need salt and pepper.
@JumpinJerry Жыл бұрын
Yeah, there's only like 200 types here, so we have to make our own.
@supahfly2106 Жыл бұрын
You did excellent. Gravy thickness was perfect, biscuits looked amazing. I don't know if you've been told. Biscuits can be topped with butter and jam, also delicious.
@alfredwhited2276 Жыл бұрын
Leave out the nutmeg
@jnerdsblog Жыл бұрын
As someone who grew up in the southern US, biscuits and gravy is an INSTITUTION. You did nothing wrong! If anything it's maybe a bit more meat to liquid than I'm used to seeing, but I would NOT consider that a bad thing at all. So thrilled you loved it, and YES, they NEED to be eaten warm!
@davidhealdjr.513 Жыл бұрын
Umm, he did one thing wrong. The butter should be cut into the flour before you add anything else.
@BS-ne5cr Жыл бұрын
@@davidhealdjr.513I was wondering about that. I don't make biscuits but I was sure I've seen people do the butter and flour first.
@LdyJedi Жыл бұрын
I think the only thing that made me go "ummm" was the multiple re-workings of the biscuit dough.
@wisecoconut5 Жыл бұрын
A dash of tabasco or a few flakes of red pepper are nice too. Just a dash to enhance the peppery flavor.
@joshr408 Жыл бұрын
@@davidhealdjr.513I'd also say he didn't have to take the sausage out, just mix the butter and flour right in
@spudhead169 Жыл бұрын
As a Brit trying something you're unfamiliar with I'd say you pretty much nailed it. There is of course no set recipe for this, it varies wildly and most folk have their own take on it. So as your own personal variation. it's perfectly fine.
@ronniesmith8941 Жыл бұрын
The sausage gravy is also great on scrambled eggs and hash brown potatoes!
@wilhelmtaylor986311 ай бұрын
That's exactly the way I always do it. Not a big fan of most biscuits.
@shyphyreАй бұрын
I bet it is great on toast too.
@collinschey Жыл бұрын
Fantastic! Best attempt I've seen made of american biscuits and gravy other than getting it here in the south! You hit the nail on the head when you said hearty breakfast, it's supposed to be "homecooked," warm, comforting, and filling. Lots of butter! Well done!
@GenXDaddyO11 ай бұрын
OMG, you are the first Brit I’ve seen make a quality looking biscuits and sausage gravy. I could taste it through the screen. Well done lad! 😋
@AJInEvolution Жыл бұрын
From a true American Southerner, it looks good! Would of gone lighter on the amount of meat used or maybe even gave it smaller crumbliness, as we usually present thicker on the "gravy" side vs meaty, to avoid that "cat food" look you had there. But all in all, by jove, I think you've got it, ol chap! Absolutely stonkin!
@kevinerose Жыл бұрын
Yes, I agree. I would go half the meat and let the gravy get thicker. Even with all the meat, you can see the gravy is a bit on the runny side. It is impossible to have the gravy too thick.
@Beuwen_The_Dragon Жыл бұрын
@@kevineroseI would say if your gravy turns into a hard bread loaf, you’ve thickened it a tad too much. ^.-.^
@kevinerose Жыл бұрын
@@Beuwen_The_Dragon Yes, I guess if it gets to be harder than pudding then I would stop cooking it.
@spencers4121 Жыл бұрын
Gravy looked thick enough, but was a bit to much meat.
@eliahdayton3448 Жыл бұрын
I'm seriously impressed. One of the best home attempts at biscuts and gravy. Congrats! That is pretty accurate.
@jj2240 Жыл бұрын
It is so interesting to watch non southern US people attempt to make this dish. I grew up making this and my version is so much more simple. Kudos to you for the appreciation.
@fridaylong281211 ай бұрын
Brown the crumbled sausage well, sprinkle with flour, and stir until the flour is browned. Gradually stir in whole milk as it thickens (or splurge and use half and half). You shouldn't need any salt, as the sausage is salty, but add ground pepper, and any other seasoning you prefer. You can always add more, but you can't take it out.
@thelizziest431711 ай бұрын
I’m in Illinois- you want to watch me make biscuits & gravy? I make it 2xs a year
@elangomattab Жыл бұрын
I'm so glad you finally tried making this! It looks like you made a pretty decent effort and I'm so glad you enjoyed it. Black pepper is definitely a big flavor in B&G so I'm glad you didn't go too light on it.
@mrbarrylewis Жыл бұрын
I love pepper! I think that's why I liked it so much!
@FlesHBoX Жыл бұрын
Yes, definitely on the pepper! I may be guilty of over-going it on the pepper, but there is just something magical about lots of pepper on southern style biscuits and gravy
@nightbane727 Жыл бұрын
@@mrbarrylewis sausage gravy or breakfast gravy depending on where you are is based off sawmill gravy or white gravy which is just milk instead of stock for a brown gravy and a ton of pepper as the main flavor so its kinda like how cacio y pepe is the base to carbonara but american obviously lol
@ChaseAertker Жыл бұрын
My Meemaw would give you two thumbs up. Every family I know had a different way of doing it, but the effort and love was there. Well done, buddy!
@Munchkin895 Жыл бұрын
We tend to have biscuits and gravy (we call it country gravy) with fried eggs, bacon and peppery hashbrowns on Christmas morning. A nice coffee/tea bar with chilled juices on side as well. It's lovely. Everyone in their Christmas pajamas eating our yummy feast while the little kids open up their stockings. Biscuits and gravy means family and celebration where I live (pacific northwest). Yours looks great! Loved the addition of the bacon! 🥓❤
@FrozenGoblin Жыл бұрын
Another note. You don't need to remove the sausage from the pan to make the gravy. You sprinkle the flour over it and let it coat everything, and then once fhe flour stops smelling like flour, you add your milk and the gravy will materialize on its own.
@timbuckman38709 ай бұрын
With a lot of stirring...LOL
@FrozenGoblin9 ай бұрын
@@timbuckman3870 yes, to be clear, stirring is involved.
@cggc9510 Жыл бұрын
If you try US biscuits and scones side by side, you can really tell the differences. Their taste, look, and textures are completely different. They look similar but are not even remotely the same.
@thejourney1369 Жыл бұрын
Yup. Because I like scones, but I hate biscuits. Unless they’re Cracker Barrel’s.
@lairdcummings9092 Жыл бұрын
This. Seriously.
@larrym.johnson9219 Жыл бұрын
Yes they are different in that biscuits savory, scones are sweet there are no additional flavors in biscuits like vanilla or sugar or orange peel or lemon, that you would put with a scone, biscuits are savory, when can be combined with sweet but not mixed in with AKA honey or jam.
@danielcrafter9349 Жыл бұрын
There are such things as savoury scones And yes, the recipe is the same You just like to feel more important by saying they're different
@stargazer1682 Жыл бұрын
@@larrym.johnson9219 honey or jam on biscuits _is_ excellent.
@happymethehappyone8300 Жыл бұрын
If you taste it & you feel like your grandmother just gave you a big warm hug,, then you got it right. 🤪
@FoxxyRin Жыл бұрын
You should also try the biscuits with just some butter and jam, too. That alone is a borderline delicacy, too! Properly made biscuits are a wonderful staple that you can do so much with!
@DrDaveW Жыл бұрын
That's part of the confusion for the British, as that's what we usually do. Although thick "clotted" cream is more common than butter.
@user-mg5mv2tn8q Жыл бұрын
Butter and honey is something else you can put on these biscuits. In fact, my mother would say that, no matter what else you're putting on them, gravy, jam, honey, or whatever, biscuits should be served fresh and steaming-hot right out of the oven, with a sizeable pat of butter melting on them.
@swearenginlawanda Жыл бұрын
I love fried apples with loads of real butter with my biscuts. (USA)
@spencers4121 Жыл бұрын
Sausage biscuit and grape jelly is my kink.
@paulfeist Жыл бұрын
Frankly, American Biscuits and English Clotted Cream and the Jams common to both our fine nations, are MADE for each other! Had it not been for that unpleasantness in the 1770's, we'd have joined our two fine dishes together and we'd all be the better for it!
@archiehebron8944 Жыл бұрын
Do use any kind of topping you like for American biscuits. Honey, jam, peanut butter, marmalade, etc. I'm glad you are sharing because this dish is not the horror that many would imagine without having eaten it.
@HansDelbruck53 Жыл бұрын
86 the honey, jam, peanut butter, marmalade, etc. and stick to gravy or butter. You'll be glad you did. Some things are just not fit for proper biscuits.
@archiehebron8944 Жыл бұрын
@@HansDelbruck53 psh!
@Koutouhara Жыл бұрын
@@HansDelbruck53 Speak for yourself! Honey, Jam, Marmalade, and more are amazing with nice fluffy biscuits - honey-butter and chicken is my absolute favorite, it's so savory and sweet at the same time
@SIXPACFISH Жыл бұрын
Butter and molasses, smash the butter into the molasses and stir it together. Butter and white syrup works too.
@Hallow334 Жыл бұрын
I like concord grape jelly the most. 2nd place would go to strawberry jelly. I have never thought of making a peanut butter and jelly biscuit. That sounds amazing! I love PB&J sandwiches so I know I'd love a biscuit.
@aarondhermanson Жыл бұрын
I am glad you have tried this amazing American breakfast dish. I would like to recommend a few changes. Cream instead of milk for the gravy, also use shortening instead of butter in the biscuits. Another treat is having butter and honey on those biscuits as a after breakfast treat.
@gemmafollows Жыл бұрын
It took me years to figure out that's what the giant can of Crisco on my Nana's counter was for. I couldn't figure out why my biscuits weren't quite right. Lol
@danhnguyen-fn9eb Жыл бұрын
How about a homemade biscuit broken up into a tall glass of ice cold milk?
@The_Cranky_Painter Жыл бұрын
I've found it really helps the lovely British folks trying to make American biscuits if you think of them as being a pie crust, because that's basically what they are. You did a wonderful job, and I'm glad that you enjoyed it! Biscuits and gravy is a pretty regular breakfast where I'm from (Virginia).
@Galiant2010 Жыл бұрын
Never thought of it like that... but yeah, basically an open faced chicken pot pie... but with red meat and no veggies lol.
@gmanprime500 Жыл бұрын
Great job! Biscuits and Gravy are primarily breakfast but it can be interchangeable for any meal.
@jennerbug27 Жыл бұрын
You did a great job!! Its really impressive how well you did! The amount of sausage in your gravy is much more generous than I usually see but who would complain about?
@lolacarter2833 Жыл бұрын
If you grate the butter in, butter can be frozen. Do all ingredients at the same time, mix until incorporated. Take out and knead, or fold over, no more than 10 times. Roll out to no thinner than 1/2". When you cut the biscuits, don't twist the cutter. It will let the biscuits fluff higher. It does look like an excellent first try! IF you want sweet, no more than 1 tablespoon per batch.
@kaitlintessier4190 Жыл бұрын
And try not to re-knead the dough. That will make the biscuits tougher and shorter.
@amy4kaseykahne Жыл бұрын
I was going to comment the same about the twisting. Surprisingly he got a decent rise.
@lisamoore6804 Жыл бұрын
You can go sweet or savory on American biscuits. It looks like everything went well on your first go at it. I'm glad you enjoyed it and definitely eat it while it's really warm, lol.
@jamievogt4982 Жыл бұрын
it fills me with joy to see you enjoy my favorite comfort breakfast food!
@danielsantiagourtado3430 Жыл бұрын
Always Love Mrs B's tasting cameos at the end! Please do a cheap vs steep video on this with her!
@EvilBlackCat Жыл бұрын
Thing about biscuits and gravy is that it's different depending on who makes it. This is your biscuits and gravy. You did a pretty good job, too. I prefer it with sausage and pepper and a bit less chunky, but that's me. Also, we put sweet stuff on biscuits too. It's why they're so wonderful.
@bumbleguppy Жыл бұрын
I used to sample B&G at local restaurants out west as a litmus test for the place and you are so right, everyone makes them a little different.
@DaxianPreston Жыл бұрын
Yep it looked pretty good. You can get way worse here in the US sometimes.
@versusforward Жыл бұрын
honey butter biscuits
@EvilBlackCat Жыл бұрын
Oh hell yeah! That's a favorite of mine.@@versusforward
@jamesanthony8438 Жыл бұрын
Also, leave the bacon strips alone and place them to the side of the biscuits and gravy. What the hell's he breaking up the bacon and tossing it into the gravy for?! Don't screw with bacon; it's perfect on its own. =)
@emmieemmie45 Жыл бұрын
This looks great. North Alabama native, here. Opinions on American biscuits are varied and very regionally different. Yours looked like a good first attempt. I grew up eating Cathead biscuits that are typically pinched off of the dough and not cut. Sometimes, they are placed in a greased, preheated cast iron pan for baking so that they are crisp. We prepare our sausage gravy with a healthy grind of black pepper so that is right on the nose. The inclusion of the bacon chunks is not unheard of but less common in my experience. People often reserve bacon grease for making roux for gravy AND I have heard tale of people using it in place of lard or butter to make biscuits. All this needs is an over-easy egg Fried in some of the drippings.
@terribowles5085 Жыл бұрын
Looks nice! In Kentucky (USA) we put the chunked up butter in with the dry flour first and get it all chopped up (butter should be pea size) and THEN add the milk. Try it this way next time - it'll be lots easier. Also, omit the bacon and just go with sausage. No self respecting Southerner mixes bacon in with sausage gravy.
@orientalmoons Жыл бұрын
That's the usual way we'd make scones too. I thought it was an odd method and more difficult than the way I'd use although it seemed to work okay.
@hotlavatube Жыл бұрын
Tsk, he'll just have to redo the recipe until he gets it right! ;-)
@candacebarlow9296 Жыл бұрын
Yes, cut the butter into the flour like you would for a pie crust. My great grandma used lard instead of butter and I have used bacon grease when the sausage was too lean to make much grease for the gravy
@KelsieKL81 Жыл бұрын
My inner pastry chef cringed watching this
@cindydale3695 Жыл бұрын
I said the same thing repeatedly as I watched but my gosh, the height he got on those biscuits..l I may actually try this reverse method, looks like it makes a bit of a puff paste effect.
@Whitechapelfiend Жыл бұрын
As someone who enjoys making and eating biscuits and gravy, I really love you put bacon in the recipe. Not something I am used to, but it looks really good and I want to try it now. In addition, I know this is going to be hard to do in a nonstick pan but you should sear that sausage to the point that it at least starts to brown. That way it will taste even better.
@Cryozymes Жыл бұрын
The Maillard reaction is a powerful tool when cooking.
@acegh0st Жыл бұрын
I'm not a fan of adding bacon, personally. The smokey flavor is overpowering for this dish imo.
@ik04 Жыл бұрын
As an American and a Southerner, I can say you nailed it. I was confused at first when you assembled the pork and spices, but then realized that is how sausage is made. I'm sure it was super yummy!
@xdibblerx Жыл бұрын
Totally agree, I just didn't understand the bacon. Never heard of that but may have to give it a try.
@Softsqueakyduck Жыл бұрын
Love Biscuits and gravy, I make this all the time. Quick tip, when cutting biscuits press down on the cutter and don't turn, if you didn't cut all the way you can gently jiggle the cutter but no spin. If you spin your glass or cutter it will prevent the biscuits from rising perfectly. Oh I've never seen biscuit dough made that way. Normally you add the butter to the flour then all the other ingredients. Btw, you have to now be a Knight That Says NEE.😅
@eurogael Жыл бұрын
Biscuits and gravy was a revelation when I first came to the states. Every place has a slightly different version but all delicious and put a couple of fried eggs on top and you have a "stonking" breakfast that will likely knock you out for hours!
@m444ss Жыл бұрын
My family is from Georgia, and I never once had white gravy until I was grown and eating in a Cracker Barrel restaurant. My grandmother & mother's gravy was a light brown, generally made from chicken drippings and, if needed for additional volume, with added bacon grease.
@ST-fw3td Жыл бұрын
Here in my part of the US, we don't add any butter or bacon to the gravy. We do leave the sausage in the pan, and make the roux with it right in there, but it looks like you made a pretty darn good version with the ingredients on hand!
@tookitogo Жыл бұрын
Yep, I make it just like you. It may not be the most visually appealing dish in all of human history, but goodness gracious is it delicious!
@Reycied Жыл бұрын
As an American, you did a great job, and I'm glad you liked it! I firmly believe that food is the best way to learn about, and share in, other cultures. It makes me want to try some British dishes that Americans see as 'iconic', like beans on toast or the Full English.
@AkodoKusamoto Жыл бұрын
A full English breakfast is a religious experience. It's a combination of things that sound bizarre at first...but go together so well.
@phoschnizzle82611 ай бұрын
You nailed it, Barry. Looks like it should, and your response indicates the taste is on point. Smoked paprika in the gravy is a nice addition.
@matthewclausing3856 Жыл бұрын
Not quite how my grandma makes it, but close enough to understand just how glorious this meal is! Well done!
@always.elevate Жыл бұрын
I could eat Biscuits and gravy for every meal if it wasn’t so heavy of a dish 😂 For your first time making it you did an incredible job!! Your biscuits honestly looked delicious. Put a little honey on them and you have a wonderful start to your day haha
@TheBookDoctor11 ай бұрын
Probably a million people have said this already, but for southern/American biscuits, cut COLD butter into your dry flour/salt/bicarb mixture before adding the buttermilk. So much easier and less messy. I will typically cut a cold half or quarter-stick of butter into smaller bits, toss them around in the flour to make sure they're not stuck in one big lump, then go at it with the pastry cutter. Works a treat!
@anestasiaskitchen3954 Жыл бұрын
Biscuits and gravy are extremely popular in America. Highly recommend on trying it at least once. You did not do anything wrong, it is suppose to look like that. Any leftovers for reheating, add some milk to the gravy and you can use the stove top or microwave. I'm glad you were able to try it for the first time, Barry 🎉
@AkirIkasu Жыл бұрын
This is pretty good for your first try! But there are two things to note. First is that you’d generally use uncared breakfast sausage, not pork - but you spiced the pork so you’ve basically just made your own. The second bit is that your biscuit dough is just a bit overworked. You want it to only barely hold together for the best texture. You even want to avoid having to ball up the dough after cutting it into rounds, which is why you will see some people making square shaped ones. Biscuits and gravy is best served immediately but one of the reasons why it was so popular initially is because it can be enjoyed later with stale biscuits since the gravy will rehydrate them. The gravy lasts a long time without refrigeration, too, so it could be left in a pan and reheated quickly when it’s time to eat.
@YaaLFH Жыл бұрын
And what exactly is "uncured breakfast sausage" if not seasoned pork mince?
@hotlavatube Жыл бұрын
I'm a bit peeved that as rough as his biscuit prep looked, his biscuits still looked way better than mine.
@markfergerson2145 Жыл бұрын
@@hotlavatubeThat may be down to the flour. Some brands work better than others.
@auntlynnie Жыл бұрын
@@YaaLFH IMO his seasoning blend was actually pretty good, but crushed fennel seeds are really standard. Without fennel seeds, it doesn’t taste like sausage for me.
@hotlavatube Жыл бұрын
@@auntlynnie I knew that spice blend was missing something!
@billparrish4385 Жыл бұрын
A good first attempt! Coming up in eastern Kentucky (and not sure if this was a regional variation, or just what our family was used to), we'd put the biscuits closer together so as to make them taller, plus when broken apart some of the sides had not crusted but showed their white, fluffy insides. We also put a bit of butter on the tops to soften and flavor them more. On the gravy, yours was a bit thicker than we'd do it. I approve of separating the meat out until the roux can thicken properly and not break, then adding it back, though some prefer the gravy coming together around the meat (I could never get the hang of that). One thing we did differently was to brown the flour a bit in the grease before adding the milk, to get a sort of tan color on the final product, and to add yet another layer of flavor from the toasted flour. We also would often use Jimmy Dean's Hot Sausage, a breakfast sausage with a familiar flavor profile, but with the addition of red pepper flakes. I'm not sure what your spices there would add up to taste-wise, but if they're anything like American breakfast sausage spices and seasonings, you're in the right neighborhood! Put an egg cooked 'over medium' next to that, with an ice-cold glass of orange juice next to it, and you may not need to eat for a couple of days! And don't operate any heavy machinery afterwards, as you're at great risk of a post-breakfast nap, if not outright hibernation! :) However, if you're still of a mind to sweeten things up a bit, in an old-fashioned sort of hillbilly way, try chucking one of the biscuits in a small bowl and cover it with a boiling mixture of 2 parts water, 1 part sugar, with a dollop of butter on top to melt. Stab at it with your spoon a few times to let the hot, sweet liquid soften the bread, and the resulting sweet mush is the perfect balance against a strong cup of black coffee. You might refer to the entire feast as a coal miner's special!
@12me91 Жыл бұрын
It's always so awesome to see someone discovering how comforting biscuits and gravy is for the first time.
@denisefryberger Жыл бұрын
that looks AMAZINGLY yummy! yeah, you can really make it as chunky as youd like. its considered comfort food here. the biscuits are good with cream and jam too. so glad you liked it!
@ShaleBeeLinn Жыл бұрын
This is my absolute favorite breakfast of all time! You did a great job 🎉
@andrewmaughan1205 Жыл бұрын
I'm happy that you enjoyed your initial experience with southern style biscuits and sausage gravy. You did a great job preparing it for the 1st time. Liked & subscribed
@pattonl1979 Жыл бұрын
For your first attempt this is one of the best I’ve seen. I grew up making this. Honestly I’d eat that. Great job 👏
@T-Bonebubba7 ай бұрын
You absolutely nailed it gorgeous job and that is my absolute favorite breakfast
@HowManyRobot Жыл бұрын
In at least the part of the Southern United States I'm from, "white gravy" and "country gravy" are basically interchangeable terms for what you'd call a peppery "bechamel". Make it with sausage and it's "sausage gravy". The "peppery bechamel" form is often served over mashed potatoes, or fried breaded chicken cutlets, or fried breaded "cube steak" (vigorously tenderized top round steak). Confusingly, the latter dish is called "chicken-fried steak".
@pr1m3d Жыл бұрын
Dude (gender neutral). Stop. You're making me hungry.
@dkcN0va2109 Жыл бұрын
Nothing wrong with putting butter and jam on the biscuits! I liked to use one half for that alone, and then the gravy (with scrambled eggs!!!) on the other half. 👍🤤
@DougGreen1987 Жыл бұрын
Bojangle's Biscuits are exactly that.
@shanehackett3054 Жыл бұрын
The only things I would do differently is to break down the cold butter into 1/4 inch chunks and and roll out the dough thin and layer it. Only work the dough enough to incorporate the ingredients to not activate the gluten too much. I’d also breakdown the the sausage more, like you said, and maybe use less sausage or more gravy. The consistency was a little off. You did an amazing job for your first attempt, it’s obvious that you have natural skills. Loved it!
@AnimeSquirrel Жыл бұрын
Over all, great job. Those biscuits looks about as perfect as can be expected, and from your description of taste and texture they were. Everyone makes their gravy a little differnt but it sounds like you got the right results. Over all, id totally eat that if you made them for me.
@pixietwitch Жыл бұрын
Biscuits and gravy are a MUST! And some of the wonderful things you can do with this gravy: 1) It keeps and reheats very nicely, so if you make extra, just put it in the fridge and warm it again the next day, OR make it the day ahead of time and just heat it back up. *note* you may need to add just a little more milk when reheating it. 2) it goes really well on top of a fried pork or chicken cutlet, or even over fried eggs and sourdough toast. 3) just eat it by itself... it really is a meal on it's own.
@IctWilsons Жыл бұрын
B&G also pairs nicely with country fried steak and eggs and hash browns!
@falconlore9666 Жыл бұрын
Such a good job just 3 small points. 1) the butter gets mixed into the flour cold before any liquids and you can use a pastry cutter or grate it in you want it a little chunky. 2) If using bacon, like you did, keep the bacon out and sprinkle it on top at serving so it stays crispy. 3) you can adjust the amount of sausage to your preference.
@grizzledgranny4600 Жыл бұрын
You should try Strawberry Shortcake with the same biscuit/scone recipe. It's delightful!
@msdarby515 Жыл бұрын
I do, but add a tablespoon or 2 of sugar, so they are sweet.
@grizzledgranny4600 Жыл бұрын
Cool! I'll do that.
@awineandfoodnerd Жыл бұрын
Sausage or Sawmill gravy is how I knew it growing up. It was an occasional and delicious treat for breakfast (or sometimes dinner). There’s also redeye gravy which is made with country ham or bacon drippings and coffee. May have to get this on the menu soon…especially if the weather starts to cool down some.
@mrbarrylewis Жыл бұрын
Awesome, reading this comment made me hungry lol
@hellhound1389 Жыл бұрын
I regularly make redeye gravy and make an open faced sandwich with Texas toast, mashed potatoes, and fried crispy country ham all drowned in the gravy
@reidguthrie9818 Жыл бұрын
Yes! My granny made redeye gravy from time to time and I miss it.
@construct3 Жыл бұрын
That looks terrific! I'm sure I'd love it. And the biscuits were right on. But the gravy doesn't look like anything I've ever eaten. We don't put but a tiny bit of chopped up fried sausage in the gravy. The flavor comes mostly from the sausage drippings left in the fan after frying. So the gravy is kind of like a very thick, light grey liquid with some bits of sausage mixed in. Thick enough to hold up, but not chunky with meat. Then you eat the sausages on the side. You can dip the sausage in the extra gravy that's overflowed the biscuit to make them even better. And the gravy needs to be piping hot. But I'd love to try the style of biscuits and gravy you've made. I'll bet it's wonderful.
@forteandblues Жыл бұрын
You can now officially call yourself an honorary American
@mrbarrylewis Жыл бұрын
haha ok thanks
@CricketEngland Жыл бұрын
Honorary American no thanks
@forteandblues Жыл бұрын
Hurtful comments. Just trying to give Barry some love.
@catherinelw9365 Жыл бұрын
@@Boogie_the_cat There's no such thing as free healthcare. And from what I've heard, the wait time to see a doctor with the NHS is weeks, if not months.
@catherinelw9365 Жыл бұрын
@@CricketEngland Good. We kicked you lot out for good reason.
@Doktor_Calamari Жыл бұрын
As a former American biscuit-making professional (two summers at KFC in my teens) and lifelong biscuits & gravy connoisseur, the only thing I would mention is that the biscuit shortening (lard and/or butter) is typically cut into the dry ingredients BEFORE the buttermilk is added. Also, the shortening should be VERY cold, so that it melts as little as possible while working the dough. It's the tiny bits of chilled shortening that give the biscuit that sought-after flaky, layered quality once it's rolled out--like a pie crust, but much softer. That flaky quality is, to my mind, the main difference between American biscuits and scones. (Well, that and sweetness--although sometimes biscuits are made sweet, and even used to make strawberry shortcake). Also, the milk is normally added to the roux more gradually, which helps avoid lumps in the gravy.
@Adrian-Maxwell Жыл бұрын
Are you telling me you guys made the biscuits from scratch at KFC?
@Doktor_Calamari Жыл бұрын
@@Adrian-Maxwell For the most part: The dry ingredients were packaged premeasured, but they were made fresh every morning.
@Adrian-Maxwell Жыл бұрын
@@Doktor_Calamari Explains why they're so damn good.
@dreampsi29 ай бұрын
Back in the 80s, when KFC made from scratch buttermilk biscuits, they were hands down the best biscuit I've ever eaten. I'd go by and get a dozen to eat with our meal at home! And now, like you, I work at Hardees and I'm the biscuit chef..made by hand with pre-measured dry ingredients and I pour in the buttermilk and mix by hand. They want me to enter the national contest but I don't think I'm going to do so.
@Doktor_Calamari9 ай бұрын
@@dreampsi2 Hey, might as well go for the gold! You never know unless you try!
@sadiemcnabb4444 Жыл бұрын
My husband's a pro at making this and had these suggestions for you: 1. Knead the butter into the flour before you add the buttermilk. 2. Roll out your dough and fold it. Repeat a bunch of times. That will make your biscuits airier and flaky. 3. Season the roux before adding your meat. 4. Your gravy was a little thick, add a bit more milk. 5. That is not enough gravy on top. You're supposed to drown them in a lake of gravy. =D
@jenniferroberts5296 Жыл бұрын
I love that you made this so thick. I believe the gravy originated as a way to stretch out the sausage.
@lisam2537 Жыл бұрын
Looks good. As an American growing up my mom made biscuits and gravy on Sunday morning but never added meat to the gravy. She did use bacon drippings to make the gravy but no actually meat added. Lots of pepper 😉
@mrbarrylewis Жыл бұрын
Yeah that sounds amazing! I love pepper so this was really, really up my street!
@null0byte Жыл бұрын
Buttermilk biscuits should be a lot softer than those, with just a light outer crust. If it doesn’t threaten to completely fall apart as you try to split it (split it with a fork, just go around the edge spearing the fork in the center of the outer perimeter), then you’ve worked your dough too much and they’re tougher than they should be. Also, _don’t twist the cutter_ ! Doing that seals the edges and it won’t rise as high as it should. As for the cracked black pepper, it’s supposed to go in the gravy itself and not the sausage. All that being said, you did a great job and I’m really happy you liked it!
@Kevin-zd5bi Жыл бұрын
I'm from Oklahoma. It's not exactly southern, but B's and G's are by far my favorite breakfast food. I wouldn't complain if I was served that. Also I frequently eat jelly or honey with a bit of butter on biscuits. So they're a great vessel for delivering sweet, even if we don't make them sweet in and of themselves. The great American institution KFC gives you honey packets with your food and I'm pretty sure that's just there to eat with the biscuits.
@einy2crikey Жыл бұрын
If you ever get a chance, try a biscuit with homemade molasses and some country ham on the side. Delicious with the sweet/salty combo! I'm sure you can find molasses at a farmer's market out there. Most farmers put it in Mason jars but I've even seen it in paint cans (unused of course. :~D)
@loririley4176 Жыл бұрын
You did it! Biscuits and gravy, delicious 😋
@professorsypher6174 Жыл бұрын
As a US southerner, you did a pretty damn good job with that. I would typically use a fattier pork and less butter on the gravy, but honestly you nailed it. You could serve that to people and legitimately call it an authentic American biscuits and gravy.
@Nadaters Жыл бұрын
I love biscuits and gravy but I try not to have it too often. I tried a recipe from my grandma that my dad said she used to make called Eggs Goldenrod and it seems like it is similar but instead of sausage you use hard-boiled egg whites chopped up and then garnish with crumbled egg yolk (and serve on toast usually)
@mrbarrylewis Жыл бұрын
Oh that sounds different! Like the idea of that!
@Doktor_Calamari Жыл бұрын
My Mom would chop the entire egg (yolk included) and mix it in the white sauce (I wouldn't call it a gravy, as it didn't use pan drippings). We always called it "creamed eggs," but I've since learned that there are also very different creamed eggs in French cooking. I've tried adding hard-boiled eggs to sausage gravy, but I thought it was overkill, and not as good as either one was separately.
@danielletdg8423 Жыл бұрын
I've heard sausage and country gravy most commonly. It's up to preference, but i usually see it just a bit thinner so it flows a bit more, and the biscuits are piping hot. Well done! ❤
@rainysunflower384 Жыл бұрын
I personally love to get the sausage really browned and crispy-- it adds a bit of that caramelization flavor and a bit of extra texture. I hope you do more videos of trying new foods for the first time, it was super fun!
@tiffanyhampton1204 Жыл бұрын
This cracked me up lol! Born and raised in Texas! Here's what I do...I fry chicken for dinner, save the grease and use that to make my cream gravy the next morning by adding flour, milk, salt and pepper. There are a lot of ways to make a gravy for sure! You essentially made sausage gravy but you used "minced" we just use sausage and don't add all the butter because the sausage has enough oil. At any rate good job!!
@RebelCowboysRVs Жыл бұрын
You cant buy the sausage we use here over in the UK.
@darkdragonsoul99 Жыл бұрын
@@RebelCowboysRVs so you can't get bulk country sausage over there that kinda sucks
@RebelCowboysRVs Жыл бұрын
@@darkdragonsoul99 Nope, they can get pork sausage but its not the same. For instance, !/4th teaspoon of sage in 3 or 4 pounds of sausage, compared to our 1 to 1.5 teaspoons per pound.
@flygirlhoney_ Жыл бұрын
Excellent first try! I'm sure it was delicious. I've never used bacon, and you used more pork than I would. I just use American breakfast sausage, which your spice mix is pretty close to. No need to remove the meat, just throw the flour on the meat and grease and make sure you cook it for at least a minute or two to get the flour taste out of it, like you would a roux, then add the milk. Lots of black pepper is a must. Good job! Pro tip with the biscuits...put them all close up to each other, not spaced out. They'll rise higher and have a softer, more moist consistency.
@jpgiii85 Жыл бұрын
no mistakes were made man you nailed it and it looks great!
@cmbottorff Жыл бұрын
This has been my favorite breakfast since 1975! My dad made it every Saturday morning. We used Pillsbury refrigerator biscuits, but the gravy is also very good on potatoes or toast! :)
@dalehammers4425 Жыл бұрын
Sausage gravy over fried potatoes is to die for.
@Doomted90 Жыл бұрын
This is the FIRST TIME you did this?! Literally could use this as a selling point for a BnB in Alabama! That biscuit dough was INCREDIBLE! Only things that could make it more authentic is maybe half that butter or even less when frying your sausage, and as someone pointed out, just make the gravy in the pan with the sausage after its browned. The gravy was this think only because you had A LOT of sausage in it. No American will ever complain about that. Yes, we are often caught eating the gravy without the biscuits. And yes, cream and jelly on american biscuits is incredible too, even preferred that way if there is no gravy... or honey...
@FlesHBoX Жыл бұрын
I'm kind of surprised you aren't familiar with a Bechamel sauce, which is basically what white gravy is, just with added meatiness (though the meat isn't actually required). Also, we totally have brown gravy here. And yes, sometimes, just eating a white sausage gravy on it's own is a simple pleasure :)
@horrorkesh2 Жыл бұрын
I don't think I've ever had biscuits and gravy with bacon in it but a good sausage gravy with chunks of link sausage and a good buttery biscuit makes a damn good meal no matter what time of day it is usually you find it at breakfast but it's one of those dishes you could eat anytime of the day
@hotlavatube Жыл бұрын
Yeah, same here. Bacon grease yes, bacon bits never. Still, I fear Barry could be a trend setter on this one. Unfortunately, this might result in Barry being prosecuted by the Hague for the resulting decline of worldwide health caused by the invention of bacon-ified biscuits n' gravy. ;-)
@CaseyHarMegiddo Жыл бұрын
I've had bacon based biscuits and gravy. It was bland.
@BigSeth1090 Жыл бұрын
A buddy of mine used to work at a restaurant in Austin called Bacon (sadly closed these days). They did biscuits sausage and bacon gravy that was awesome, with their house-cured extra-thick bacon. I miss that place, nothing beats their ole corned bacon reuben.
@duanebouchard8736 Жыл бұрын
Almost any meat works, chicken, hamburger, sausage I have never used fish or seafood ( Nebraska is a bit far from the ocean)
@SarafinaSummers Жыл бұрын
Makes great stoned/hungover food, esp with fried over medium eggs and some strooooong coffee.
@timg6653 Жыл бұрын
You did great. Looks awesome
@Old_and_Wise Жыл бұрын
I loved every time my mom would make biscuits and gravy for us as kids, and it's still a favorite of mine today. Looks like you used about twice as much meat as what we'd usually have in our gravy, but that's not necessarily a problem either!
@BoxMacLeod Жыл бұрын
You didn't do anything wrong! Really happy you liked this- it's a classic recipe and not all that hard to make! Feel free to change it up with herbs or a little cayenne or whatever you want. Sausage gravy as you made is super versatile -- it can go on toast, on eggs, biscuits, or fried potatoes!
@Puzzlesocks Жыл бұрын
I'm a long time cook/butcher, people of course do this differently regionally, but here are my notes on classic B and G: Butter (Rich), lard (Crispy), or shortening (Clean floury taste) are all fine for the biscuits and give slightly different results. Most people cut the butter into the flour first, though your option works and gives a tougher biscuit, you also could have spread the dough, layered the butter, and repeated a series of folding and rolling out the dough for an even more distinct layered biscuit more similar to croissant. Rather than use a glass or biscuit cutter, just cut your biscuits into squares with a knife. The cut edges are important, and squares are easier to manage. My biscuit dough recipe does have sugar in it, and yes, they are great with butter/cream, jam, or even whipped cream and fresh fruit. On the sausage: Traditional breakfast sausage is brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves. Ginger, and paprika are odd choices, thyme is probably ok, as is cayenne, though if you want heat I suggest white pepper instead. Nutmeg is probably an ok alternative to cloves and makes sense historically. On the cooking: Heat the pan first and break up the sausage into the pan. Heat on high while breaking it up until golden and then add your butter and flour and just form the roux around the crispy pork. Bacon is probably overkill for the gravy. Finish the gravy with more fresh cracked pepper. Quite a good first attempt, and interesting take on the spices. Just making the sauce over toast is good if the biscuits are too much effort, also you can skip even more cooking steps and use chipped beef instead of sausage and you have classic SoS ready in minutes.
@carllong8954 Жыл бұрын
I love this for breakfast but have never made it myself because I always thought it would be to much work. Why did I have to watch this and find out how easy it is. One thing I did note is that you had way more meat in the gravy than you normally get when eating out and it looks great.
@Jayrah7 Жыл бұрын
American biscuits are a bit fluffier than scones. The outside crust is also softer. Those are the main differences I notice between the two.
@DarkMatterX1 Жыл бұрын
"That's kind of hearty for a breakfast." The people typically eating this were about to engage in 10 hours of physically demanding work.
@carrielankford4036 Жыл бұрын
So glad you enjoyed another American staple. I very much love this and will sometimes make it for supper for my family. Its very filling and hearty. You need some real American breakfast sausage to get that taste just right though lol. And I can assure Mrs. B it is much better warm.
@nicomero6287 Жыл бұрын
Smaller bits of sausage for sure but it looks like everything else is perfect!
@mrbarrylewis Жыл бұрын
Thanks appreciate that, yeah I should have kept mashing up the pork mince, was concerned it was too chunky, but sort of liked it that way!
@danielhigley8543 Жыл бұрын
You've absolutely nailed it. My favorite breakfast ever.
@angelagoodyear8099 Жыл бұрын
it is called sausage gravy or country gravy depending on where you live.