Reaction To Brits try Southern Biscuits and Gravy for the first time!

[@mafc1756]

Scotsman living in US ten yrs love me biscuits n gravy💪

[@donaldparlett7708]

Biscuits & gravy is like getting hugged by your grandma, you’re always coming back for more.

[@drsus0]

watching brits get on board with why Americans get so big...is awesome

[@TheCowgirlBookworm]

So there’s entire genres of food here called soul food and one called comfort food. The food you eat that just makes you feel better by eating. An interesting thing is that it’s usually made using what would have been the last bit of everything. Don’t want to waste flour, but don’t have yeast to make bread. So you whip up biscuits. Cook some sausage and you have the drippings, mix some flour in and make a gravy. If you’ve got a tough cut of meat, beat the heck out of it with a mallet to tenderize it and bread it and fry it. It’s all so good.

[@waltermaples3998]

Here in the South were different from the rest of the States we are more laid back and our food is really good we cook slow and low and highly seasoned ❤❤❤

[@JustMe-dc6ks]

After this video there’s one where they had the boys at a British school try biscuits and gravy. It’s worth a watch.

[@JustMe-dc6ks]

Yes, Sweet tea is very sweet. No, it’s not something you typically have with breakfast. Coffee, milk, or juice would be the usual morning beverages maybe even hot tea.

[@zeroswat1762]

CFS (country fried steak) is really good, you take a normally tough bit of steak and beat the hell out of it until it’s flat and tender then fried in seasoned flower. The White gravy is made with breakfast sausage the drippings flower and milk, seasoned with salt and pepper. If you don’t have sausage, I’ve used butter or bacon grease with flower to make the rouaux, then cook preferably in a cast iron skillet until it thickens. It’s great with our biscuits and fried chicken or fried steak, or fried pork chops, or mashed potatoes. Though the sausage gravy and white gravy are slightly different one has bits of the sausage and is best with the biscuits. Sweet tea down south is very sweet and with a bit of lemon it’s great, especially on a hot day, because the summers down here are oppressive, I live down in Louisiana, where it can be 100 degrees Fahrenheit and 98% humidity.

[@dylnfstr]

That’s chicken fried steak, but carry on lol

[@zeroswat1762]

@@dylnfstr fair, I was trying to use the term they used, but both are correct. If you ordered either at a restaurant you would get the same thing.

[@amorky8391]

​@dylnfstr it's called either country fried or chicken fried depending on the restaurant. Same dish.

[@ilikeknives1000]

i lived on the gulf for awhile .... and it can be awful ..... 😓😓

[@rjduhon]

Yeah just run some sliced eye of round through a tenderizing machine 2-3 times depending on the thickness of the steak.

[@ClaytonBrownMusicOfficial]

Texan here! Biscuits and Gravy is _absolutely_ one of those hearty breakfasts that sticks to your ribs and lets you know you’ve had somethin’ to eat. You do feel a bit like you’re a cowboy when you tuck into it, and the amount of flavor in sausage gravy makes it appear in other breakfasts from time to time! As far as biscuit sandwiches go, it’s not _necessarily_ traditional, but who doesn’t wanna eat a piece of fried chicken sandwiched into a biscuit? Fried steak? The batter is rewardingly peppery and seals in the moisture of the steak when it’s fried. I can definitely recommend it! As long as I’m sharing wisdom, here’s how to eat these tall sandwiches: Angle the sandwich away from you, hook your bottom teeth under the bottom bun, push down on the top bun to start your bite, and then angle the sandwich inward and latch your top teeth over the top. Voila! You’re a pro.

[@GramadinGG]

Thanks for taking the time to type all that out. I was thinking it but I'm way too lazy.

[@brek5]

People don't know, and then you move to the north, and it's not the same, haha. I mean, don't get me wrong, lots of good eats in Chicago and NYC, but it's different. Best biscuits and gravy for me is New Orleans, but I wouldn't really turn them down anywhere in the South.

[@ClaytonBrownMusicOfficial]

@@GramadinGGI’m happy to do it!

[@SherriLyle80s]

Country fried steak is very soft and tenderized. So when you cut through it with a butter knife, it's like... cutting through butter 😂 It's one of my husband's favorite meals

[@bellsTheorem1138]

With Country Fried Steak the steak is heavily tenderized before fried. It's more lthe a deep fried Salisbury Steak. It originated from the German Schnitzel.

[@coyotelong4349]

Chicken fried steak is very similar to German Schnitzel (battered & fried pork cutlet), and it was actually created by German immigrants to Texas who adapted what they knew about making Schnitzel but with beef instead

[@Scolof99]

Biscuit sandwiches are quite common for breakfast. Even McDonalds offers them. I love their bacon, egg, and cheese biscuit.

[@GamerKatz_1971]

Because the south was much more rural than say the northern states, the food slowly developed to be something that was very warm, filling, and easy to make. Not much land for cattle grazing, certainly not as much as compared to the western states, so pigs and chickens became the basic meat staples along with venison and other wild game. Southern food is also heavy on vegetables because so many people had their own gardens. Beans of all varieties, corn, and greens were/are the big three. And for dessert, you would have things like berries mixed in milk or some fruit like apples, which were nice for people working in the fields because they are so water rich. Very sugary sweets were not common in the south before the introduction of the sugar beet, so fruit pies and cobblers are very common.

[@steveodonald2669]

I have lived in the south all my life, and everyone refers to sweet tea as the "house wine" of the south. If you are the majority that love it, its usually made daily and drank anytime. And nothing beats a good piece of crispy fried meat usually pounded steak or chicken paired with a well seasoned gravy and a fresh buttermilk biscuit. Thats southern heaven on a plate. Keep the great reactions coming

[@lartisteautravail]

When I moved to the northeast I kept forgetting where I was and asking for sweet tea. Every time I got some undrinkable artificial lemon soft drink. Living in the South definitely spoiled me where tea was concerned.

[@tcar904]

From the South here, and I have sweet tea everyday. Love it 😍 yum

[@jishani1]

country fried steak generally uses "cubed steak" which is a tough, thin piece of beef steak that is mechanically tenderized (ie cubed) which basically means it's pierced by lots of little needles to help break down the muscle fibers of the meat before you cook it. it's not an expensive cut of steak, but because of the cubing process (with all the punctures) it's not tough to chew

[@alaxbird4954]

I seriously wonder if those two are ever going to be able to eat British food again after everything they tried here

[@CloverPandaQ]

Prolly not with adding a shit ton of seasoning

[@anthonysmith5838]

The thing about southern cooking, we are not afraid of using a multitude of spices to season food. Using sweet and spicy are probably my favorite combination, and there are variations of this.

[@judyhuurman1237]

We also have brown gravy which we eat with beef. Then there's turkey gravy, chicken gravy, mushroom gravy and of course. that sausage gravy which is served over biscuits (and country fried steak, and it's good to dip chicken on the gravy). Damn, I'm hungry!!

[@JustMe-dc6ks]

We have all the gravies.

[@xanderblackstone]

Don't forget red-eye, shrimp,cornmeal,giblet,and tomato gravy. we do indeed have all the gravies. Almost every region in the US has a unique gravy along with a few Common gravies we all share

[@Perfectly_Cromulent351]

American country or sausage gravy is basically béchamel but with different seasonings. Also, we have scones in the US as well.

[@Cody38Super]

Southern Comfort Food is like a mouthful of home! It's how you grew up and a hug from mom rolled into a mouthful of food.....that's what it tastes like.

[@ChristaFree]

You can get unsweetened tea. All gravy starts out with equal parts fat and flour, making a roux. You cook it only until the flour taste is gone if you're making white gravy. If you want the gravy brown you cook the roux until it's brown. White gravy you add milk to the roux and for brown gravy you add water or broth. Biscuits aren't limited to breakfast, we eat them with any meal. You're missing out if you haven't ever had country fried steak. Breakfast is the most important meal of the day, giving your body and brain energy to start the day. We like breakfast. Lol

[@RusShpion]

Chicken fried steak is essentially schnitzel. The breading is often spiced, but it's great with the gravy. It's heavy, but a go to for me when I do go somewhere for breakfast or when hungover.

[@jenniferc7831]

I’d say it’s crispier like fried chicken, not the same texture as schnitzel, but a similar idea.

[@BrassPlayr]

@@jenniferc7831 It originated from German immigrants that arrived in New Orleans in the 1860's.

[@Cody38Super]

#1. We have the same brown gravy y'all do. #2. Southern Gravy is bacon grease, white flour, milk, salt and pepper and either bacon or sausage sprinkled in. I prefer really crispy bacon sprinkled in.

[@Big_Tex]

Chicken fried steak (aka country fried steak) with gravy is awesome. I don’t eat it much anymore because it’s not something you find at 99% of restaurants, but had one recently for the first time in a decade. What makes it is the crunchy batter and gravy - which is kind of the point, you do that to make an otherwise low-quality piece of meat good. I once went to a diner in Goldthwaite, Texas that had an all-you-can chicken fried steak bar (the place no longer exists, old-style diners are gradually going extinct, at least in this part of the country). In my recollection breakfast biscuit sandwiches as something you can get in a restaurant became big in the 1980s.

[@lartisteautravail]

I suspect when most Southerners picture biscuits and gravy they picture a gravy that is a bit whiter than the kind Josh and Olly have. That looks like it might be a specialty kind with perhaps some reddish spices added to it and maybe cheese (which I certainly wouldn’t mind). Restaurants sometimes serve biscuits in place of rolls while customers are waiting for meals (Red Lobster is known for garlic cheddar biscuits) but I’ve been in some ultra southern establishments that serve fritters instead. Southerners can make lovely fritters out of anything.

[@deborahragan7928]

I think the color on the gravy depends on how long you cook the roux. They say you have to cook the flour taste out which would change the color somewhat and the type of sausage would too. But yummy either way!!

[@ironnoodle7992]

Since they dunked their biscuit into coffee, I find it strange that Josh and Olly haven't tried biscuits with red-eye gravy. For those that don't know here is a description from Wikipedia. _Red-eye gravy is a thin sauce often seen in the cuisine of the Southern United States and associated with the country ham of that region. Other names for this sauce include poor man's gravy, bird-eye gravy, bottom sop, cedar gravy, and red ham gravy. The gravy is made from the drippings of pan-fried country ham mixed with black coffee. Red-eye gravy is often served over ham, grits or biscuits._

[@JustMe-dc6ks]

Yes, breakfast sandwiches are a thing in the US. That’s a fancier version. Even McDonald’s has chicken biscuits and sausage biscuits on their breakfast menu. Biscuits are eaten with butter and or a sweet filling such as jam, honey, molasses etc; or in biscuits and gravy; or in the aforementioned sandwich form with a fried chicken fillet or sausage patty, or small bit of breakfast steak or pork tenderloin or some ham or bacon or fried steak or pork …

[@JustMe-dc6ks]

Basically you always split them in half if only to butter them or put gravy on top. They’re served warm. Yes they’re soft and fluffy.

[@JustMe-dc6ks]

Also great for sopping up gravy, egg yolk, meat juices, stew…

[@garryandjanepannell8594]

The jelly that was paired with the chicken biscuit looked like hot pepper jelly. It is one that goes well with savory foods to add a touch of spice.

[@chrisholland6052]

Part of being a Southerner is knowing that a meal made from just bread, flour, water, and seasoning is considered mana from heaven.

[@dylnfstr]

Yup! Add in a little milk and butter and you can make 1000 different things

[@webbtrekker534]

Many regions in the southern US were very poor and food was very basic. Flour was cheap, having a few hogs was cheap as they could eat almost anything and when butchered provided lots of protein along with spring/summer food crops in a root cellar you could have food all year long. The people made the food good and succeeded in making the food a tradition.

[@WhatDayIsItTrumpDay]

Country/Chicken Fried Steak, is a highly tenderized thinly sliced cube steak covered in an egg batter and flour and then fried. It is then served with Sawmill Gravy, which is just sausage gravy without the sausage chunks. It's made with the grease of the sausage for flavor but that's it. A lot of people, including myself, like white sawmill gravy with my chicken strips/fingers. Especially when the gravy is really hot. It helps soften up the fried batter on the chicken. Now then, biscuits and scones are not the same thing. Scones are a sweet dessert type or "bun." Biscuits are made with buttermilk, butter, flour, salt, and baking soda & powder (for rising agents). A good biscuit should taste very buttery. When you start making the dough from scratch, you literally add cold butter to the flour, and mix that up with your hands. And then you start adding a bit of buttermilk, or you can use regular milk of you don't have butter milk, to start making your dough. If you don't use self-rising flour, then you must use baking soda and powder to get it to rise. And then just a small amount of salt. There's recipes for all this stuff online.

[@WhatDayIsItTrumpDay]

Gravy - (n.) A covering sauce. That's it. That's all gravy is. Gravy is generally made with flour and the drippings/grease or broth of whatever meat you are cooking with. When you said British Gravy, all you're talking about is Beef Gravy. We make that kind of gravy too, but only for when we make steaks, stew, or burgers. And then we use it for mashed potatoes, and to cover either Beef Liver, Steaks (but not usually), and what we call Salisbury Steaks...don't know if y'all Brits have Salisbury Steak, but it's a highly tenderize piece of chopped steak, that you prepare with Beef Gravy. Now then, for sausage gravy as seen here, it's also very easy to make. You just brown up some ground sausage (sausage, btw, is not what y'all think it is...sausage is not just some meat in tubular form....sausage is defined as spiced pork. There's no such thing as Beef sausage.) add a bit of flour and stir to cover the sausage, then start adding milk to get your gravy going. The flour in your sausage is what starts forming the gravy with the milk. You then add some pepper to taste. The more milk you add the thinner the gravy will be of course, but you kinda want your gravy somewhat lumpy, but not super lumpy. In fact, it's best to have it a wee bit runny so that it pours well, and can soak into the biscuits.

[@sandygrunwaldt1780]

Growing up we had white and brown gravy. My Momma made the best. Love From Michigan and it's a cold Evening.

[@barryfletcher7136]

Restaurants in the USA - particularly in the southern USA - often offer sweet and unsweet tea. The already-sweetened tea can indeed be too sweet. Just order unsweetened tea and add sugar/whatever to your taste.

[@KarenCatMom2]

In many restaurants in the South you can order your tea half and half and they will mix it half sweet and half unsweet. You literally just say I want my tea half and half. Other people who don't want it as sweet might get sweet tea and add a little water to it but for the most part I don't know anywhere that you can go in the South that you cannot get unsweet tea

[@exile220ify]

Coming soon: my video of me reacting to your reaction to Brits trying Southern Biscuits and Gravy. Then next week, my friend Jeanette's gonna do her reaction to my reaction to your reaction to Brits trying Southern Biscuits and Gravy.

[@liquidationkingla5706]

Chicken fried Steak ... The Steak is tenderized by beat it so it is easy to bite through... I have never had one with a sandwich... But for Breakfast with white gravy, two eggs over and some fried potatoes... Yummy!

[@JustMe-dc6ks]

“Homely” means something else in the US. The word you want to use here is “homey”.

[@NeilHolland-mh9jc]

The gravy is made with a bit of sausage grease and a couple of spoons of all purpose flour. Add salt and black pepper to the rue. Lightly brown to a light tan and slowly add milk into the rue with a whisk. Keep med-low heat so the milk thickens back up and add milk slowly and continue letting it thicken while whisking. Add the fried sausage crumbled up back into the gravy. Warm and serve over a split biscuit! Awesome!

[@TheGrannyGoat]

Thanks! This made me hungry lol. Hubby is the cook tonight so I requested his B&G. Hello from southwest Texas.

[@JohnWarner-lu8rq]

Our biscuits have many layers and made with butter in the mix. And, we have jelly, jam and then preserves, the preserves being the thickest and most natural of whatever fruit it is.

[@nrschicago]

Chicken Fried Steak was once a poor man's meal. You beat a cheap piece of beef to break all sinew. Flour it (with different spices determined by the chef), and throw it into a hot skillet with a good coating of grease. Delicious. We have brown gravy with beef and white gravy with pork drippings.

[@briz33]

I grew up in Minnesota, I spent a long time in Florida, South Carolina, and Georgia...Southern cooking is legit. Biscuits and gravy, with an over easy egg, might be the best breakfast ever

[@anthonysalomone3698]

biscuits and sausage gravy is THE perfect breakfast

[@tcar904]

I have this same restaurant in my neighborhood. Love it. So yummy. All of it. My favorite has a syrup on top of a chicken biscuit. Soooooooo good

[@lisab.9956]

Sweet tea is a Southern drink. Chicken fried steak is made with cube steak (steak pounded thin & tenderized) then coated in batter & fried.

[@prodigypenn]

the meat that is typically used is a tough cut that gets beaten thin for tenderness, gravy is a type of sauce that is made from using some type of fat mixed with starch, then a liquid is added.

[@NJT109]

Sweet tea is a standard offer in the South. Unsweetened tea is also offered. I get unsweetened tea sometime and just add the sweetener myself, then you can control the sweetness. Now I'm going to have to go in the kitchen and make biscuits!

[@pamhayes3465]

It's tenderized flat steak breaded and fried, then topped with cream gravy.

[@lukeluke3199]

Am I the only one that finds the contrast of the black and white and shades of gray? While looking at a video full of light and delight? The host has beautiful red hair and can’t see it!!! ❤❤❤❤

[@Brykk]

Country fried steak (also known as chicken fried steak) is an absolute delicious meal. Battered steak, deep fried, and covered in a cream gravy. Its acceptable to make a black pepper or sausage gravy for these. All of these are the ultimate in southern comfort food.

[@tommyallen2504]

The fried steak is something you get in the morning for breakfast especially on a biscuit. But you can also get it with with white gravy without the sausage in it for like to eat with dinner

[@spuds416]

CFS is "Cubed" steak. Basically a tough cut of Beef ran through a mechanical meat tenderizer that perforates the meat

[@marypalmer1251]

In Oklahoma, biscuits and sausage gravy is a food group by itself. True comfort food!

[@richardcox7054]

Try this one folks. Make a few extra biscuits for dinner. For dessert, crack one open, add butter ( we use peanut butter) and syrup. Just try it.

[@roniyardley8945]

Southern tea is super sweet, but not every sweet tea in the US is that sweet and you can get it unsweetened

[@krisschobelock4973]

We have skones - biscuits are more like a moist cake/bread . . . they are not sweet normally - but they are delicious! Skones are crunchy! Great for dipping. Yes, a sauce vs gravy is probably a good description.... It's "chicken fried steak" -- we usually use a cube steak which is a small steak that is tenderized (kind of looks like a hamburger) - then it is battered and floured and deep fried (like you would fry chicken) hence "chicken fried steak" . . and then a white pepper gravy or country gravy is put on it . . if it's served as it's own dish, it is served with mashed potatoes and a corn or any side vegetable! It is very good!!!

[@LancerX916]

A biscuit sandwich is very common in the US. Most fast food have a breakfast biscuit sandwich on their menus.

[@thseed7]

They use cube steak for chicken fried steak. It's a thin cut that has been mechanically tenderized so it isn't tough. It's delicious

[@carlbeaver7112]

Just because it's 'built' like a sandwich doesn't mean you have to eat it like a sandwich.

[@KarenCatMom2]

The more I watch KZbin and watch reactors from Britain in particular the more I realize that Americans think out of the box a lot more than Europeans, especially when it comes to food

[@randieandjodistrom854]

I'm an American, and we are predominantly coffee drinkers, which makes me an exception as I prefer tea. In the US, I make sure I bring my own teabags with me as you never know what will be available if you go out for breakfast. As far as hot tea goes, for me that means classic black English/Irish Breakfast tea, and I have a cup or two every morning without milk and unsweetened. But then, in America, iced tea is ubiquitous, I drink at least two liters of iced tea a day. There's a variety of iced teas, but generally if you ask for iced tea it will fall into one of three categories, all of which are based on black teas,--"Southern" tea, which is the norm in the "deep" south, i.e., the southeastern states, which is very sweet and amazingly good--unless you specify otherwise when you are in the south, you will be served Southern tea. "Yankee" tea, which is unsweetened (which is what I usually drink), and "Mason/Dixon" tea, a reference to the dividing line between the Union/North and Confederate/South states in the American Civil War in the 1860's, which is also known as "half and half" tea, i.e., half sweetened and half unsweetened. I also drink quite a bit of iced green tea, unsweetened. Bottom line, it's all good, and if you haven't, I encourage you to try them all and discover and enjoy your favorite. And, oh, by the way, it's actually good for you (without milk or sweetener--sorry). As I treat, I occasionally enjoy a cup of hot English Breakfast tea "a cuppa."

[@GenXDaddyO]

You can try sweet tea easily. Brew a strong pot of tea. Make some simple syrup by dissolving sugar in boiling water 50/50 and letting it cool. Pour the syrup in the tea, stir and chill. Pour over ice and enjoy!

[@jodyharnish9104]

We call that a cream gravy because it's made with milk rather than water or broth. When we make gravy with fried chicken or fried pork chops, we use milk then, too. If you want to try this type of gravy with a scone, it's really easy. For two people, you want to start with a half kilo of loose sausage meat. If you can't find that, just get breakfast sausage and remove it from the casings. Break the sausage into small pieces as you cook it over medium heat. If you have about two tablespoons of liquid from the sausage, add two tablespoons of flour and stir until the meat is coated. If there's less liquid than that, add some butter to make up the difference, melt the butter, then stir in the flour. Add about 300 ml of milk, stir it to blend well, then continue stirring for a few minutes while gravy thickens. If it's too thick, just add more milk. Season with salt and pepper. See how easy that is?

[@jodyharnish9104]

When you make chicken fried steak, you pound the steak with a mallet to tenderize it first. You should be able to cut it with a fork. From there, it's like making fried chicken. You make the gravy for it the same way you make the sausage gravy in the post below. Just put flour in the pan drippings, add milk and heat it until it thickens.

[@46599763]

To make sausage gravy chop up the sausage and fry in skillet. Don’t drain the fat. When sausage is done sprinkle 1/2 cup of flour over sausage and stir. Add milk a 1/2 cup at a time. Stir constantly. Keep adding milk as it thickens until it reaches the thickness you want. Low to medium heat. Enjoy

[@rogerparks2373]

yes, you can beat down a flank steak, marinate it in buttermilk overnight, bread it and fry it. Use a nice bit of salt and pepper.

[@tejida815]

Sweet tea is served with ice. I like to add a 🍋 wedge or two.

[@laynecox3992]

Mert, Virginia hillbilly here, one of the best non Southerners I have watched is PATROL GAMEING making biscuits and gravy.

[@heatherhitchens3212]

Not all of us like our tea that sweet. You can get unsweetened tea but I like 1/2 and 1/2. Yes we split the biscuit in half and use them as a “bun”

[@flyflorida2001]

Fried steak is popular all over the world. In Argentina it’s called Milenesa, in the US it’s chicken fried steak,

[@Blacharrt]

there are chicken fried steak sandwiches, but most people just get the meal, and it has a white gravy that comes on top of the steak.

[@Heather61776]

Take a small boneless steak, top round or top sirloin, and tenderize it with a textured meat mallet on both sides. After marinating, dip into seasoned flour, beaten eggs, then back into flour. Let sit while your oil heats up. Fry until golden brown on both sides, about 8-10 minutes flipping after 5.

[@hardtackbeans9790]

Chicken fried steak is steak in batter & fried chicken style. Usually special cuts of steak for breakfast. But it is usually tougher cuts made tender by frying.

[@blackpowder99]

I can definitely see the butter in that gravy, in Kansas are gravy is white with a lot more sausage.

[@erikam8621]

The steak used in country fried/chicken fried steak is called cubed steak - the British equivalent would probably be a minute steak.

[@justchillin6793]

We do have your type of gravy too but we have others as well. Anything made with meat drippings is considered a gravy

[@errollleggo447]

I call those baking powder biscuits. I make them once in a while. I generally just eat them with butter, might have to try make that gravy with a chorizo.

[@franzferdinand2]

Lifelong southerner who worked for years in a restaurant. One of my jobs was, in fact, making the tea, and it ended up being more or less tea-flavored simple syrup. We ran out of it exactly one time, and when I told people ordering that we didn't have any tea that day it was like I'd come over to their house and punched their mama. Now, despite having lived here all my life, my mom is actually a mid-westerner, so I actually grew up with unsweet iced tea, which I prefer. And even if I do want sweet tea, I'll usually get half sweet tea and half unsweet tea mixed (or sometimes even just a splash of sweet tea in a cup that's mostly unsweet).

[@appo9357]

3:24 Some people do brine fried chicken/turkey in tea.

[@HenryCabotHenhouse3]

If you order iced tea in the south you are going to get sweet tea, generally syrupy sweet. If you want to add your own level of sweetness you must order unsweet tea and add sugar from the packets on the table. If you want other than iced tea you should order hot tea, iced is presumed when ordering tea. In the north and west tea is generally served iced and unsweet, one must specifically order sweet tea and it will not be as sweet as southern tea. To make sausage gravy (country gravy with sausage) one needs: 1 pound bulk breakfast sausage 1 pint milk 2 tablespoons flour (white AP) 1 to 3 teaspoons fresh ground black pepper Optional: pinch of cayenne or two dashes worcestershire sauce or both In a frying pan cook the sausage while breaking it into small pieces (like 1 cm). When cooked look at the amount of rendered grease make it about 2 tablespoons but not less (add lard, oil, or butter if needed but it shouldn't be). Add the flour and cook for a minute to remove the raw flour flavor. Add milk. As the milk comes to simmer the flour will thicken the gravy. Add pepper to taste (should be peppery). Taste for salt. Split fresh biscuit in half along the equator (like a scone), open, serve gravy over the inside portion of the biscuit. Serves 2 to 4 depending on how much the like gravy. For biscuits, the best recipes are from America's Test Kitchen / Cook's Country. Search on YT for "test kitchen easiest biscuit dream" and "test kitchen flakiest biscuit". The first is indeed the easiest drop biscuit one can make and the second is more complicated and involves folding and rolling to get a biscuit with 243 layers of flakiness. It's not really that hard but certainly isn't the 'get great biscuits on the table in under 30 minutes' version like the first one. Remember to start the oven pre-heating before gathering ingredients for the easiest biscuit if you want the fast time.

[@tommyallen2504]

Most of the time biscuits are just for breakfast but there's some places you can get biscuits for dinner. I wouldn't make a sandwich with roast beef with a biscuit. Lol

[@princessjava42]

A Buttery, flaky biscuit with some fried chicken breast covered in pimento cheese....MmmMmmMmmmmmm! Don't sleep on biscuit sandwiches! They are great for breakfast with your protein of choice, cheese, etc.

[@soulpatchjackson3076]

I take my gravy personal. Been told it's the best.

[@reginaduncan3714]

You can also use were I come from in the states bucket stake to make fried stake and gravy and mash potatoes so good

[@delaniebanta76]

OK I can totally help you with the best biscuit recipe: 240 g flour, 113 g butter frozen then grated on a big cheese grater, 10 g baking powder, 3 g baking soda, 3 g kosher salt, 224 g buttermilk. Mix with wooden spoon, turn on to well floured surface and pat into square, fold in half & pat down. Repeat 8 times. Cut and put in cast iron pan, bake @232c for 15-18 min.

[@terrycarter1137]

Some make sweet tea super sweet, I prefer a balance of tea and sweet, maybe with lemon. A standard steak biscuit is good, technically you take a piece of cube type steak, beat it with a tenderizing hammer, bread it with seasoned flour, fry it till brown and enjoy

[@anthonysalomone3698]

I love to dunk sweets in my coffee!

[@fell5514]

Chicken fried steak is delicious, but it can be tough unless you go to a good place. It's normally a chuck or rump steak that's pounded out flat or cubed (which actually just means rolling it through a machine that pokes a bunch of little holes in it). The tricky part is getting the batter to stick.

[@tomhalla426]

Southern sweet tea is intended to be drunk over ice, so it usually dilutes.

[@blackpowder99]

Chicken fried steak, mashed potatoes and brown gravy is my favorite breakfast, no it isn't tough... Very juicy and tender actually.

[@Akamai2HI]

Sweet tea can be anything from a little sweet to overwhelmingly sweet. It's kind of a personal taste of the person making it. Although I grew up in the south, my family really stopped doing sweet tea a long time ago. We just made unsweetened tea and let people sweeten it to their preference. I prefer it without any sugar at all. That being said, you should try it at least once. It's good, it's just that I don't like consuming that much sugar.

[@joeyc5879]

Southern sweet tea is that sweet yes, think 1 cup of sugar per gallon as the lower end of the scale. We take it very seriously.

[@denisemiles1787]

Southern sweet tea is not just adding sugar to tea. The sugar is melted into the water before you add the tea.

[@joshpavlik3343]

Southern sweet tea is meant to be that sweet so expect the sugar and the biscuits and gravy perfection but sausage gravy is super easy to make, it’s ground sausage browned off use the fat drippings from the sausage and add flour to make a roux and possibly a bit of butter, then slowly add the milk/ cream and put the heat to medium and allow the gravy to thicken stir occasionally and then add salt and black pepper to taste and in my opinion a little garlic powder and onion powder doesn’t hurt either.

[@desireedoan9267]

Ok im a half breed half southern and half yankee up north tea comes in a cup and its hot down south tea is on ice and sweet i grew up in the south but we go visit relatives up north they just dont get it, my yankee granny does however like boiled peanuts which they don't have up north so she's pretty cool 😅 but will not drink ice tea its cubed steak so a thin sirloin thats been tenderized its cooked so quick its tender

[@michaelhislop4840]

Southern sausage gravy is a variation on bechamel.

[@willantvan]

Yes, Southern sweet tea is very sweet and we are very particular as to how it should be made (don't stir in sugar, make simple syrup!)

[@4kitties]

24NOV23: Yes, that is a fried steak. Yake a nice piece of streak and dredge it through the batter commonly used for fried chicken, then fry it in a pan, with just enough oil to go halfway up the side of the steak and fry to favoured color/doneness. Top with white sausage gravy.

[@DasBrick]

3:20 yeah, we're going to have to throw it all into the harbor again after that comment from them lmao

[@Marcus-p5i5s]

our biscuits are a little like a steak pie's crust but two inches thick and a bit fluffy

[@CloverPandaQ]

im a New Yorker but theres nothinhg like a warm biscuit