I Just Found Out How Americans Do Biscuits and Gravy!

[@BM-hb2mr]

Bacon Grease is key

[@TexasVagabond]

Indeed!

[@creinicke1000]

Or the greace from the browned sausage.. I personally like a combo of sausage leaving with butter.

[@dylnfstr]

sausage grease. No reason to add bacon grease when you're going to have plenty from the sausage

[@SZfiftyfour]

@@creinicke1000 This is the way.

[@BM-hb2mr]

@dylnfstr different taste. Yes it's a Must lol. Something about bacon grease for sure

[@jodyharnish9104]

I had a friend visit from England once, and when I made biscuits and gravy for breakfast, he said he didn't want it. He would just have tea. Then he smelled it, and he said he'd try it after all. He said it was delicious and asked for more!

[@tinahairston6383]

You should TOTALLY try to make them. You told us in a previous video that you already know how to make bread so you already have a head start on most people who try to make biscuits. Molho tártaro is Cream of Tartar. NOTE: All purpose flour in the US is not the same around the world as Mrs. H over at Mr. H and Friends found out when she tried to use UK flour to make a US recipe. The amount of protein will vary from country to country. How to make buttermilk...1 cup of regular milk plus 1 tablespoon of lemon juice or white vinegar. Stir and set aside for 5 min. It will look like it's spoiled but it's not. Give it a stir when you're ready to use it and you're good to go.

[@margaretsy1855]

Great tips.

[@dylnfstr]

I don't even let the milk/vinegar sit for that long nor do i measure it lol. I just give it a glug of vinegar, stir well and pour it in. I get plenty of rise on the biscuits and they're nice and fluffy in the center. I also don't fold the biscuit dough because nothings worse than a tough biscuit.

[@billyhancock7851]

He DOES NOT have to have buttermilk. Just go with regular milk, the biscuits will be just fine!!

[@sergioandrade8735]

@@dylnfstr I've noticed a lot of older cookbooks use sour milk as an ingredient, can this milk/vinegar mixture be used as sour milk?

[@CindyDCat]

Biscuits in the oven are easy to do, very simple recipe. The main thing to avoid is "over kneading" the dough.

[@DougConner-m7z]

The gravy is very versatile. It is delicious over potatoes, eggs, fried chicken, steak.

[@cindyv1401]

YES...over home fried potatoes 😋🤓

[@victorwaddell6530]

A couple of days ago I fried some chicken strips , then used the grease to make some black pepper gravy .

[@spacetiger5076]

I love dipping fries or fried chicken in gravy!

[@buny3170]

I made sausage gravy and biscuits today with scrambled eggs and fried potatoes. It was delicious.

[@willwatson4040]

😀Me too!!

[@Sirge57]

Oh now your talking my language. Gots to have some fried taters.

[@jodyharnish9104]

I just cook a package of sausage, add a couple tablespoons of flour to the sausage, stir it in, then add a cup of milk. Heat it through, stirring regularly. If it's too thick, add some more milk.

[@2AwesomeDogs]

You forgot to mention the black pepper

[@ronnaalthoff9175]

Yep, same here! So easy and delicious! I use Jimmy Deans Sausage 👍

[@elischultes6587]

1 tablespoon per cup of milk makes thin gravy 3 makes THICK gravy

[@darcyjorgensen5808]

Jimmy Dean! And black pepper!

[@Handall15]

Same way for me. I used to work a job where I'd make it for about 15 people fairly regularly. First time I made it though I was told to put in WAY too much flower and ended up making biscuits n gravy n dumplings... I think it was still good though

[@shade1608]

Biscuits and gravy are delicious and very filling. I don't eat it often, maybe 3 or 4 times a year. The multi-blade utensil is a pastry cutter. Yes you want to use all-purpose flour.

[@ifionlyhadaboat]

Cream of tartar is a residue that is scraped off of wine casks after grape juice is fermented. It's dried and ground into a powder. It adds a tangy flavor and improves the texture of lots of baked goods

[@pauljanetzke]

It's also a leavening agent.

[@RoseNZieg]

it also make clothes like their dyes less.

[@RoseNZieg]

*lose

[@margaretsy1855]

@@pauljanetzke THIS!

[@AC-ni4gt]

No wonder I thought cream of tartar sounded strange. But it goes to show nothing gets wasted when making wine.

[@Kdrive23]

Making light and fluffy biscuits is a skill that takes practice. And you MUST use fresh ingredients, especially the baking powder.

[@Bozemanjustin]

18:27 biscuits and gravy is ridiculously easy to make

[@charlottebrookssprinkles1424]

I am in SE Kentucky and we eat biscuits and gravy at least 3 times a week. My husband would eat it everyday if l would fix it! Tomorrow is Saturday and biscuits and gravy is on the morning menu, with bacon, eggs, and fried potatoes! I do NOT add sugar to my biscuits....But do use buttermilk. Just buy self rising flour.

[@bobbiejojackson9448]

Yup. I mentioned self-rising flour in another comment. Then, right before I was about to hit reply, it dawned on me that they might not have self-rising flour in Portugal or it might be called something different. So I did a little search and they do have it. I love Kent, but there's no need to go through all of that fuss to make amazing biscuits. Just 3 ingredients. Self-rising flour, butter or shortening, milk or buttermilk. 😊

[@DaveBrazda-b4f]

You can definitely do it. The hard part for you, is coming up with the correct sausage, you may have to Google it, and make your own sausage. Biscuits and sausage gravy, in the US, is very easy to make. Good luck.

[@BriLaLaah]

Yes, it’s that easy. Essentially, it’s a smothered meal. You need the grease drippings from any pan fried meat, flour cooked in roux style, and a liquid. Then add the browned meat in, yes Gawd! I grew up on Carolina style smothered shrimp and grits or biscuits.

[@SZfiftyfour]

First time I've seen this guy make something in the normal/traditional way. The only problem I think Andre will have is finding breakfast sausage like what's in the US, but I've never been to Portugal so Idk maybe they do have it. @ Andre: If you see this you need sausage with sage and thyme in it to get the correct flavor of this dish. Otherwise you won't know how it really tastes until you try it in the US.

[@Desertflower725]

@@SZfiftyfourthere are lots of online for homemade breakfast sausage. He said they eat a lot of pork in Portugal so hopefully he can find one. Not needing to make links should be helpful

[@SZfiftyfour]

@@Desertflower725 Still don't know, they might have it there. But yeah I was thinking just make it with ground pork but I started looking at recipes and it seems the top searches call for loads of brown sugar 🤢. Yuck! That would be a disaster. There's too much variations from the original online. Even the pinned bacon grease stuff is a variation. No bacon anything goes in OG sausage gravy. Really he needs a southern liason, like maybe a diner cook. But the other side of me is just waiting for the 🤯 of trying it in the states.

[@carlaanderson3905]

I love biscuits and gravy. There are easier recipes for the biscuits where you don't need cream of tartar and on the gravy after I fry the breakfast sausage, I leave it in the pan with the grease from the sausage, then add your flour to the meat and grease and cook the flour a little bit to take the flour taste out of it then add your milk slowly on medium heat so it doesn't clump and cook until the gravy consistency you like. I make gravy and use bacon also and it is even good on bread. That is known as a cream gravy since it is made with milk. Good luck making your biscuits and gravy.

[@rhondag8128]

Thanks Andy!!! You can get by without the cream of tartar. The hardest part of making gravy is to remember to constantly stir it, no lumps.

[@rhondag8128]

Biscuits and gravy were the staple of my childhood, also chocolate gravy and biscuits are a fantastic treat. Even 60 years later I have biscuits and gravy a whole lot.

[@twenty1thirteen]

I’m glad you’re finally watching some good B&G being prepared, my friend!

[@european-reacts]

Oh Ty ❤️

[@aldoushuxleysghost]

I have biscuits and gravy once or twice a month. Delicious, but you can really start packing on extra weight if you eat it every day. I know because I've been there

[@PapaEnoch052]

Love the guy....watch his videos all the time. He is a very famous chuck wagon chef. He also has done several of those cooking contest shows !

[@christianjwitzel]

This is more or less the EXACT recipe I use for my biscuits and gravy! It's super simple and a great family breakfast. Or ANY meal! So delicious and fulfilling! I make biscuits and gravy at least twice a month!

[@sherrit1964]

Bacon gravy is my favorite! Don’t eat it much, but when I do it’s bacon gravy, I save the bacon grease for this. Yum 🤤

[@Avscout]

You don't have to have cream of tartar so don't let that worry you. Also, you can make it meaty like he does, or you can make it with less meat. I prefer it with less meat. And you heat it to the thickness you prefer.

[@ranger-1214]

Where he camps in southwest Oklahoma is somewhat flat with lots of ravines. The state is diverse with rather heavy woods and mountains in the southeast, “green country” in the northeast where I live with lots of lakes, tall grass prairie in the central part of the state, and the state’s highest point, Black Mesa, in the far west panhandle.

[@dangerkeith3000]

I can't wait for your cooking videos! And if you do any live streams, please save the vlog - in case I miss it I can watch later. 🤠Greetings from Dallas, my friend!

[@ellinganderson5434]

Biscuits and gravy have many variations. The traditional style uses sausage, but hamburger can be substituted. Also sawmill gravy is another option. Biscuits and gravy is a great option when you come home on a cold wet day.

[@xkindredxsoulsxxx4195]

We do scrambled eggs in our gravy. It's good and a cheaper option to stretch to more people. Although we're cheaters we use pepper gravy packets instead of making it from scratch.

[@connerfarr8072]

Had it this morning. I make it every weekend. I've been making it my entire life, and I don't put onions in it. Im from Indiana. I don't know what's with the south west and putting onions in gravy. I will add just a pinch of onion powder to the sausage along with sage. Then add the sage as it thickens up. Rubbed sage and smoke paprika. Don't forget that. If you don't know how to proportion the flower, sausage and milk, use half a pound of sausage, lightly dust the top of that with flower after it browned, stir then add one more light layer to make sure that grease gets absorbed, then add just enough milk to almost cover the sausage. DO NOT add the flour after the milk. That's how you end up with lumpy gravy. As soon as you add the milk, hit it with salt and pepper then add the sage when it thickens and don't stop stering to not burn the gravy. Bacon grease is fine, it all depends on your preference but I prefer sage sausage. You do this the way I just wrote, you will never get lumps. To speed up the thickening process, drizal in some heavy cream and or use half and half.

[@josephlathrop1914]

Biscuits and Sausage gravy is Farm food, 🤤 ive been eating it all my life and i live in Indiana

[@SuperDave71176k]

Andre look up Patrol nation channel's video on making biscuits and gravy.He did it in a regular kitchen.Dont get discouraged if it takes many tries at getting the biscuits right.When you DO make it put it on the regular channel.

[@RenegadeRockChik]

Just what I came here to say! 😉

[@sherryjoiner396]

Back in the old days when my kids were little and I was broke, I would make gravy out of bacon grease, half milk and half water and eat it on plain bread. Of course it's not as good, but it filled up a hungry family. I've made it with hamburger meat too (SOS). It's been a couple of weeks for me. Maybe tomorrow morning! ❤

[@CGDiscussion]

You can do it Andre. It may take a little practice, but once you do it right, you will always do it right.

[@wzune6513]

Had some about a month ago from a restaurant. Lazy way to make them - USA: Buy a bag of Pillsbury frozen IQF biscuits. Bake them. Top with heated Libby's country sausage gravy. Add lots of butter. It's not bad, considering there's no effort involved.

[@TexasVagabond]

I won’t turn down a meat gravy, but I prefer my biscuits and gravy with white gravy, no meat, with bacon on the side and orange juice to wash it down.

[@christinanavarre8389]

My choice as well....a good white milk gravy is best for me.

[@reginahay5211]

I would strongly recommend you watch The Hillbilly Kitchen for an explanation of the hows and whys of biscuit making the Appalachian way.

[@dallasarnold8615]

The recipe is simple, but it takes practice getting the biscuits turn out the way you like them. The right thickness, the right heat, and the right timing.

[@seantodd8875]

The worst thing you can do when making biscuits is to over-work the dough. It should be mixed JUST until combined so that it forms a mass. You should still see pieces of butter that haven't been fully mixed in. Mixing it any further will make the finished product too dense and it won't be flaky and airy.

[@frankenz66]

Yep, over working makes the biscuits tough.

[@victorwaddell6530]

I grew up poor in South Carolina . Butter was a luxury . My family used hog lard to bake biscuits .

[@seantodd8875]

@@victorwaddell6530 So did my Tennessee grandmother

[@cynthiawofford-wc1mf]

Yes, it is that delicious and it's my favorite breakfast. I don't have it too often, but I dearly love it. Definitely try to make it. The biscuits can take a little practice, but that just means you get to make more biscuits and people are always willing to eat them. My best tip is to not twist the cutter. It is very tempting to do so, but that kind of crimps the edges and the biscuits won't rise nearly so well. The gravy truly is that easy and can be used in many different ways. I personally put a fair bit of black pepper in mine.

[@terrimobley6067]

Yes!! Pepper is key!!

[@abeginningwoodworker8169]

The gravy of biscuits and gravy is really easy to make and as he said its easy to fix. If it is too thick you can thin it with more milk or if it is too thin then add a little bit more flour. Biscuits are harder just because there is a bit of technique and being able to work the dough without over kneading it. They aren't hard or super difficult at all, just something that might not be right your first time making them.

[@kellym6019]

I absolutely love how giddy ER gets over Cowboy Kent 🤠

[@ashleycarr7879]

He is spot on with the gravy. The sausage is American breakfast sausage. Ground pork and heavy spices ground together. One of my favorites. I have it at least once a month. Delicious!!!

[@KG-xt4oq]

I discovered your channel a couple days ago and this is now the 6th one I've watched. I really hope you do get a chance to visit the U.S. one day. During my career in the Air Force, I was fortunate enough to be stationed in your country for 2 years (2001-2003) on the Azorean Island of Terceira (Lajes AB). I really enjoyed my time there and the island was very beautiful and the local people very friendly. I enjoyed a lot of the local culture and cuisine as well; the swordfish cataplana, tosta mista, and galao (had quite a few working the night shifts) were my favorites. One of my co-workers (I worked with a handful of Portuguese nationals) brought in freshly made bread and goat cheese one night...we had such a great time eating and listening to dance/club music that night! My son was born while stationed there, at the hospital in Angra do Heroismo. We spent as much time as we could exploring the island; my favorite places were the cliffs near Biscoitos and the open swimming pools at Porto Martins; great little restaurant there. I have very fond memories of living there and I would have to say it was the best assignment I had during my career. I hope to be able to take a trip back there one day, especially with my son (who is now 22) to show him the hospital where he was born.

[@lmtellsho6283]

These biscuits can be baked in any shape in an oven--sometimes they arent rolled so much as dropped by big spoonfuls and patted down- or- rolled and put into a pan , then scored with a bread knife into servings before it bakes. Too much handling will make these tough. He doesnt show cooking the meat which is an American style breakfast loose sausage, browned in a pan big enough for making the gravy once the sausage is done and set aside in a dish. It is the sausage bits left in the pan and the fat that , with a little butter will make the roux for the gravy...it flavors the gravy.

[@maggedo-x1s]

My Go'ga G'ma's "Bis'a gravies" are her Georgia buttermilk biscuits slathered w: white country sausage gravy & "scram'el' ex" = scrambled eggs = Mm', mm', good!

[@karenalves8100]

Andre my friend! You ABSOLUTELY CAN make this recipe for Biscuits and Gravy! It's a very simple recipe with a very easy way of reading it. These would have been recipes from cowboys, farmers, etc who were looking for aearty meal with just a few ingredients and not a lot of time to prepare! One bit of advice, as this man said... Do NOT overwork that biscuit dough!! If you cannot see the bits of butter in the dough then that has been Warmed Too Much by over manipulation of the dough and will not be as light or flaky as desired. So please take heed of that fact. With the gravy, it's all about the RUE, which is the combination of the bacon fat or butter into a Smooth but Thick consistency before adding the milk to create the thickness or consistency you desire. Once that's done season with salt and black pepper to taste! Voila! You are in for some Good Eatin' so Enjoy! The cream of tartar, or milk with a teaspoon or so of lemon juice/ vinegar to help it rise is Key to the biscuit mixture. So Easy! And Oh Oh Oh, So Good!

[@Bellas_Poetry]

DO IT! I make them at least once a week. My husband hated biscuits and gravy until I made mine. He now asks for it very regularly. I learned to make biscuits and gravy from a grandma in Mississippi who cooked them for a living and sold out every day. The key is to use soft flour like bread flour. That's all King Arthur's flour is. It's nothing to do with the grind it's the type of wheat grown. Another tip is to freeze your butter and grate it into the flour using a cheese grater. (Use about 3 teaspoons of vinegar to your whole milk to give it that buttermilk flavor)

[@marypittman5821]

You can do it at home, easy peasy, you got this!

[@saburton001]

The recipe I use for gravy is very easy. 1 package of Jimmy Dean hot sausage 1/2 cup flour 3 cups of whole milk Cook the sausage until it is all brown, breaking it up into little pieces. Once the pink is gone sprinkle in the flour and stir until the pink is gone. Slowly add in the milk while stirring. Add salt to taste and bring to a boil while stirring. One the gravy starts to boil lower the temperature and let simmer until it thickens.

[@kimsimmons3911]

If you want videos teaching Southern Cooking, The Hillbilly Kitchen is REALLY good. She is a great southern cook, and she explains everything really well, as well as the actual demonstration. I think you would really enjoy watching her videos, and I would love to see you react to her videos. Thank you for your videos. I really enjoy them. 🥰🥰

[@kelliefish6259]

You have a lot of cooking to do Andre. We can't wait to see all of it!❤ from Southern California!🇺🇲

[@JJlovesPrince]

André, I love that you are realizing that these great foods are not as complicated as you think and can be made around the world. I’m looking forward to you making these different dishes and hope they come out delicious for you!

[@cup_cuppy_cuppers5817]

Andre - There are two ways to make gravy: a) a roux or b) slurry. A roux requires an animal fat, whether it's the drippings from the animal protein you just cooked or butter (margarine will work, hell most every oily liquid will work, though DO NOT use them.). While that animal fat is hot on the stove, in whatever cooking vessel you're using, you add flour into the hot grease: using a whisk/fork, stirring constantly while adding flour (using enough flower to make a paste) and until the flour turns a light brown and has a nutty smell - then, while still constantly whisking, slowly add the milk. Keep whisking, over medium heat until it thickens. A slurry is mixing either corn starch or flour in water. This is used when water/broth is used to deglaze the 'pan', the slurry is then added to thicken. You can buy a can of beef/chicken broth, use a slurry and have beef/chicken gravy

[@pauljanetzke]

Biscuits and gravy is really easy, but it takes practice to get the gravy right. I have them a few times a month. Cream of tarter would be bitartaro de potássio.

[@darcyjorgensen5808]

Black pepper in the gravy is a MUST.

[@MichealBrich]

Proper Buttermilk Biscuits don't have sugar or Cream of Tartar in them, nor an egg& don't forget to butter the top of the biscuits before & after you cook them. In an oven, 350 Farenheight for about 10 minutes. You want a good breakfast sausage along with some salt & pepper when you make a rich sausage gravy

[@deannaschultz1814]

I never saw a biscuit recipe that had cream of tartar, sugar or egg. Those ingredients are not necessary.

[@christophermckinney3924]

I’m going to tell you how to make gravy in a few simple steps. 1. Fry your meat in a skillet. It can be pork chops, bacon, sausage or any meat that generates grease. 2. Crumble or cut some of the meat to add back later 3. Pour out most of the grease but leave enough to cover the bottom of the skillet with no more than half a centimeter of grease. 4. Heat up grease to between 350 and 375 degrees Fahrenheit. 5. Take half a cup of flour and sprinkle it evenly into the grease and stir it slowly, you’ll see it start to bubble and fizzle. 6. Let it brown slightly, as it starts to turn brown add either milk or cream slowly and stir to avoid lumps of flour. Let it cook to your desired consistency and brownness. Add some white or black pepper. 7. Add the crumbled meat and stir in thoroughly. 8. When gravy starts to bubble, turn off the heat and stir until desired consistency.

[@adventuresinmusic2487]

The only thing you might have trouble with is the sausage. We use breakfast sausage. It comes in pkgs or tubes and has sage in it. Jimmy Dean's is a common store brand. The gravy should come out a little salty and lots of pepper. Add a fried egg on top. Delish.

[@Jskew]

I'm an Okie. Biscuits and gravy is like cereal. I had them yesterday. Braums "something you should look into" makes wonderful breakfast. Much love and keep on keepin on J.

[@Jskew]

My friend this is a staple for Southern Americans. I am sending a picture of a "Biscuit Table" I found from a factory in NW Oklahoma. This was, is, and will always be a part of our soul. Much love and keep on keepin on J.

[@Angi_Mathochist]

The tool is a pastry cutter. You can also use 2 butter knives, one in each hand, and side them against each other, kind of like you're sharpening them. You want to be cutting up the cold butter in the flour mixture and distributing it so that you have an even mixture of little pea-sized or smaller balls. Then when you go to the kneading stage, the rookie mistake is over-kneading. It's easy to do and will leave you with tough biscuits without the flaky structure you want. You need to knead things just enough so that everything comes together, not so much that it turns into mush. It shouldn't be like bread dough, all completely combined and smooth. You should still have layers of butter and flour, so that when it bakes you wind up with the butter melted leaving buttery spaces between layers of flakes. Light and fluffy. I like to break each biscuit into a couple pieces and put a little butter on each one, then spoon the gravy over everything. My wife uses non-dairy and non-pork sources and they are every bit as good. So yummy!

[@blindblow]

It is very important to use the correct sausage "American style ground country sausage" critical

[@mustafamcgheemm]

Yes. He needs a good southern pork sausage seasoning recipe.

[@donnajo-countrygirl]

Hello from Arkansas. I had biscuits and gravy for breakfast this morning. And I agree bacon grease is key. You should try them! I watch every day. Sending much love to you and your family.

[@donnajo-countrygirl]

And don’t forget lots of black pepper And salt to taste.

[@rhettamcguire2068]

It’s a Saturday morning tradition!! Sometimes we have for supper as well when we crave breakfast for supper.

[@jeffreyseitz9900]

My father hated store bought bread. In about 15 minutes my mother would make a pan of biscuits and a pan of cornbread. I grew up eating biscuits and gravy along with chicken gravy. We didn't eat sausage gravy very often and we would make a roux (fry flour in equal parts of oil from frying the chicken , then add the milk. I really don't like whjite gravy that much.

[@paulcaron-wm4tk]

Oklahoma is right next to Kansas. I read an article where they concluded through topographical analysis that Kansas was actually flat as a pancake, as the saying goes. I fact, it is flatter than a pancake, an actual particular pancake that they compared it to.

[@kylebarton778]

B and G is one of my favorite things to eat and to make because it's easy, delicious and you have to share. I last made them two weeks ago and shared them with my co-workers at the dog rescue. Yes, some dogs got gravy!

[@DoodlebugStinker]

Biscuits and gravy is a staple American breakfast, especially in the south. You can find in almost every restaurant that serves breakfast. It’s considered more of a country breakfast. And, no… there’s no easier recipe. This is pretty much how we all make it. Absolutely, you can make it yourself. I used to make it as a kid! We even serve biscuits with butter and jam, a piece of fried chicken, a fried egg and bacon, etc. Try it; you’ll love it. So good!!!

[@dylnfstr]

Heck I didn't have biscuits and gravy this morning for breakfast but I did have biscuits, sausage, and fried eggs. It just shows how versatile biscuits are, you can do them with pretty much anything. Even topped a beef and potato casserole dish with biscuits the other night for dinner.

[@happygardener28]

Gravy can have a variety of bases for the liquid. In this version milk or cream, even half cream, half milk). It can have a stock/bullion or straight up water. Biscuits, toasted bread, or cooked potatoes even pasta are all commonly topped with various types of gravies. I like my gravy spicy with ground hot peppers, some of my family stir in minced onion and sweet peppers along with the sausage. I never use sugar in my biscuits, although there are time I stir in some shredded cheese, if I am not using another protein in my meal.

[@Hoboboy12]

Yes, biscuits and gravy is easy! Biscuits are quick breads, they're supposed to be easy. Not every biscuit recipe uses cream of tarter either - none of the ones I've made use it, but now I plan to try it sometime. And yes - you can actually make a breakfast pizza with biscuit dough as the crust, and the gravy on top it as a sauce - I suggest cheddar cheese, maybe mixed with mozzarella, to complete it as a pizza, and optionally topped with scrambled eggs.

[@debbiemusselwhite752]

I just had Biscuits & Gravy last weekend for breakfast and I'm fixin' to have them tomorrow morning for breakfast. B & G are my favorite breakfast and I make them for dinner with eggs too. U need to make them for your family cause you will LOVE them.....

[@cynthiaschade3889]

You don't need cream of Tartar. I don't use it. The gravy is just flour, butter, milk, spices (I use salt, pepper, cayenne, sage). Remove any casing from your sausage. Cook your breakfast sausage and crumble it. As soon as its thoroughly cooked add a couple of tablespoons butter & flour to your pan. Then slowly add your milk a little at a time (I use heavy whipping cream or half & half) it makes it thicker/richer, but you can use any kind of milk. Keep cooking under medium heat stirring continuously so it doesn't stick. Add your spices. You don't want it too thick because your biscuits are going to absorb some of the moisture. I like mine the same consistency as a thin gravy. Like all soups, stews, gravies, its better the next day! Pour over your biscuits and enjoy!!!

[@marniethedyslexic6445]

Great reaction. You should definitely try to make some biscuits and gravy is pretty easy. I love that he gave a shout out to Justin Wilson, who we and some strawberry wine.❤️✌️🌼

[@JonGee420]

Yesterday. That is exactly what may family and I had for dinner. Just make sure to use breakfast sausage and DO NOT drain the grease from cooking the sausage. Its a key ingredient in sausage gravy....and plenty of ground sage. You dont even need biscuits its great on toast too.

[@markmitchell457]

You can use Pillsbury canned biscuits in the refrigerator section of your store. You can also cook the bacon and sausage at the same time. Mix in the flower, brown a bit. Add milk until it's the right consistency. It's easy.

[@elserg80]

Make sure you use american breakfast sausage. Or something similar.

[@GeraldWalls]

Biscuits and Gravy is one of the best breakfasts ever. I get them either as the main course or a side dish whenever I go to Cracker Barrel. When I'm travelling and I need a breakfast or lunch I'll usually take the easy way out and go to the (often) next-to-the-hotel Denny's and get some sort of omelet instead, as Denny's doesn't do good B&G. (I try to get a good dinner at a place that locals like when I can though.) I can eat biscuits and gravy or omelets any time before about 4PM.

[@robinbyrd3463]

Sausage gravy and biscuits is my favorite breakfast and anytime in the day meal. I love to throw a big spoonful of strawberry jelly on top.

[@VirginiaHarrington-u3k]

The photo of the sunset in the recipe book is an example of the beauty of the horizon over flat land. In my opinion, that is the only beauty of flat land. I grew up along the Red River of the North that separates North Dakota and Minnesota where you can actually see the curvature of the Earth. Eighty years later I still miss those sunsets.

[@Big_Mike001]

I've been a fan of Kent Rollins just about forever, and I'm so glad you discovered his videos!

[@ros9162]

I don't know if I've said this before, but if you use ground pork instead of sausage, season your meat with salt, sage, and fennel seeds. Then when you make the gravy, season your gravy with black pepper, smoked paprika, and cayenne pepper to taste. It will be wonderful.

[@cynthiaschade3889]

I have bisquits & gravy at least once a week, usually on the weekend. Its the best simple comfort food! I also love sausage & grits!

[@brandondodd3133]

Bacon grease is the key to Making good homemade gravy luckily my grandma was a queen in the kitchen and could make just about anything homemade. My mom is the youngest of 12 kids so honemade cooking was the cheaper way to feed everyone. The local dari mart around the corner from my house makes pretty good biscuits and gravy for a great price. I eat it all the time a good hearty breakfast is key to getting the day started.

[@allibrown8960]

That machine is called a pastry cutter. You watched him use it, so you know what it's for: to cut butter into the flour. Biscuits and gravy is deceptively easy. A simple recipe. Few ingredients. Few steps. And yet... So easy to mess up. Overworking or underworking the dough, not seasoning the gravy properly, burning the flour in the gravy... There is a plethora of ways to mess it up. It does take practice to get the "feel" right.

[@NotchFox]

If you can find it, (may or may not be available in Europe) buy Pioneer Biscuit mix, or Bisquick biscuit mix. Both are great for biscuits, pancakes and waffles! Only add milk. Everything else is in the mix. BTW...they are also great for dumplins! Recipes are printed on the package. Super easy, guarantee you will love either!!!

[@firecracker187]

Im a vegetarian.. so I make mine without meat. Start w a roux which is simple... butter melted, flour and cook until flour browns.. then add milk or water Salt and pepper.. lots of pepper

[@amandas.6500]

I LOVE KING ARTHUR FLOUR!! It really is the best, and their recipes never disappoint!

[@fishguru73]

Make sure you add cold ingredients to hot and and do it in steps, stirring until your hot ingredients are fully dissolved, or your gravy will end up with lumps in it. I add just a very light dusting of garlic powder to my gravy (1/2 tspn) and it really kicks the flavor up another notch.

[@karynhonor5046]

love biscuits and gravy.. with fried potatoes and eggs. BIG suggestion.. add black pepper to the gravy! Oklahoma is where a LOT of tornadoes are

[@victorwaddell6530]

Hello Andre ! Not all types of flour are interchangeable . There's hard and soft flours , plain and self leavening flours . Hard flour is for making tough and chewy breads like pizza dough , bagels , pretzels , and noodles . Soft flour is used to make tender breads like cake and biscuits . Hard flour contains more glutens than soft flour . Use soft flour when you try to make biscuits , else they become as hard as a hockey puck . If your soft flour is plain it needs a leavening agent like baking powder or baking soda . You don't need to add it if the package says self rising .

[@randykillman6475]

I had them Sunday morning last week

[@DebbieDeSpain-me8mp]

I prefer to use a mix of sausages such as basic pork along with Jimmy Dean's. Onve they're browned I toss in a little flour to soak of the fat. Cook it a little bit, stirring almost constantly, then add milk and cream. Cook on medium until it bubbles and gets to the thickness you want. Don't forget to season with salt and pepper. Drizzle your sausage gravy on biscuits or hashbrowned potatoes. Enjoy!

[@Randall82760]

East Oklahoma has hills and valleys some hills high enough that my father used to fly through them in a B-52 for terrain avoidance. Those Dutch Oven were miracle pot. Not hard to do at all, I have eaten this all my life. My father used to make another type with boil eggs chop up in it instead of Sausage. Both came from the Great Depression era. Farmers trying to get by on what they had.

[@lins5675]

I had biscuits and gravy along with fried eggs and hashbrowns just two days ago. It is one of my most favorite breakfast for dinner meals! Also, don’t worry about the cream of tartar when you’re making your biscuits. It is absolutely not necessary.

[@CSharp-hk9oc]

I have biscuits and gravy every time I can convince my mother to make the biscuits. We don't put sugar in our biscuits. When I make my gravy, I brown the rue more than most people. I like my gravy brown. Use pork sausage, if you decide to try it. The grease from the pork adds a flavor to the gravy that cannot be replicated using seed oils.

[@mistermisanthrope4106]

Biscuits & gravy are very simple. In America, there is self-rising flour (which has all the leavening ingredients in it already) or all-purpose, which requires baking soda, baking powder, etc. I prefer baking my biacuits in a lightly greased cast iron skillet. More important points are : 1. a hot oven, I bake mine in about a 475 degree oven. I usually atart checking them around 15 minutes. 2. Don't overwork the biscuit dough, it makes them tough. 3. Always sift your flour, helps make the biscuits airy. Give them a try, they're easy

[@steveeymann6374]

You can easily make biscuits and gravy. If you're afraid of making them from scratch, you can buy buttermilk biscuit mix and just add milk or buttermilk.

[@pennysilvey8868]

Absolutely you should try it. If you’re going to make home made biscuits, make sure to watch several tutorials on how it’s done so you will make sure not to over knead your dough. It’s an easy thing to accidentally do for a beginner! I think you can do it though. I have it no less than once a month. It’s a southern staple! BTW…there ARE tons of variations on this recipe. There are some that don’t require Cream of tartar

[@davidweiss8710]

it's relatively easy to make..however..the sausage is a breakfast sausage. I'm not sure how common that is in Portugal to find so that would be the issue for you in recreating this meal.

[@aTheoryofFlight]

I know the sausage gravy is traditional (and good) but my favorite gravy for biscuits and gravy is chicken cream gravy. Made basically the same way except you use the fat/drippings from after you shallow fry chicken in a skillet. This was my mom’s specialty.

[@sherryjoiner396]

Yes, that's so delicious.

[@aTheoryofFlight]

@@sherryjoiner396Thanks Sherry! I don’t see a lot of people mention having/ liking it that way.

[@elischultes6587]

Growing up we had hamburger gravy on mashed potatoes about once a month. A fair bit of black pepper. Whether it’s hamburger or sausage gravy most people I know brown the flour without removing the meat.