Been a restaurant cook for 40 years! All you need to do is cook the broken up sausage (Sage Sausage is best) add flour to the sausage drippings cook till slightly brown then add milk or cream, cook until thickened add salt and pepper to taste!
Skip the sugar for the biscuit, break-up the sausage patties into smaller pieces and add a bunch of black pepper to the sausage and gravy mix, the sauce is meant to be peppery.
I will agree and disagree... each person has their own preference. I personally was fed enough pepper as a child to fill my reserves for the rest of my life. 🤣 If you have good sausage, pepper is not needed. However, without sausage, or with bland sausage, pepper gravy is acceptable. It is also acceptable/needed in the holy grail of gravy we hide from foreigners... bacon gravy. 😉
@@fumesniff interesting! I would have doubted you years ago but I started putting a half teaspoon of salt in my pot of coffee... it removes any bite the coffee would have had, and doesn't taste salty, just smoother!
@@rimasmuliolis1136 try butter coffee/bulletproof coffee/keto coffee. just add a couple tablespoons of butter and blend it til it looks like a latte. most ppl use mct oil or coconut oil or unsalted butter- but if u like the salt effect- salted butter would be ur jam.
Lol I'm a sweet corn bread person lol I know it's not everyone thing... And if you don't tell anyone I'm a sugar and butter grits😅 I know thats a sin to some lol
@@MarquitaR in the south that's illegal lol but it's okay if you like it, just don't call it the traditional recipe if it's not. That's all I ask. Bc someone is steering Vicki wrong with these horrible recipes. Even if you like sweet cornbread, would you like a sweet biscuit with bland gravy without black pepper? Ugh 😢
You cook the flour in the bacon or sausage grease, you brown the flour first, then little by little you add the milk, as it starts the thicken up you put the bacon/sausage back in and let it finish cooking. At least that's the way I was taught to do it.
@@sabredesatanas518 and your way is correct. If you don't slowly brown the flour and fat, your gravy will taste like flour. Plus, the browning adds a deeper flavor.
She does a pretty good job with all these things being new to her but hopefully the comments will help correct some of the things these recipes tell her to do. A lot of the top results for recipes tend to not be the most authentic or best, unfortunately. It helps if you look up recipes from people from the region you're getting it from. Better yet, get some recipes from the comments lol. If they let us know what they'll make next, maybe some of us can suggest some.
@@fermisparadox01 No, it's not required. I've been making it for decades but I hate black pepper so I only add a tiny bit. No one has ever had a problem adding more at the table.
@@charliedavis8894 sorry but that's awful. People like you are why she's getting the recipes wrong. You're free to make anything however you like it, but you're not making the traditional recipe if you add extras or leave out vital ingredients. She's supposed to be making the traditional recipes. Not some bland version of gravy with traditional English scones instead of American biscuits.
What she made was a drop biscuit. Drop biscuits are perfect. However, the classic one is rolled, folded and cut. Two rules: absolutely cold butter combined with the flour; don't overwork it.
That’s what I thought, so was surprise when they became patties. Yes, a pastry cutter or two knives to cut together butter and flour; I’m guessing these were overworked. My mother’s cardinal rule, like yours, was to handle them absolutely as little as possible.
The more you cook it, the better it gets!!! Very good first biscuit and gravy overall ! She's done more than many American's in her first biscuits and gravy!
The key to making good American style gravy is the roux. You can make it with any kind of animal fat and season it however you want to. The longer the roux is cooked the darker your gravy will be. Roux is also an important part of making gumbo. When you make sausage gravy, you cook the sausage first, remove the sausage from the pan and set it aside. Use the fat from the sausage to make your roux. Add the flour to the fat and cook it that way to brown the flour. Then you slowly add your liquid. Make sure it's cold and slowly stir it in to avoid lumps. It thickens as it cooks. After you have all of your liquid mixed in you can add your sausage back to the pan. The sausage doesn't need to be shaped before you cook it. Just cook it crumbled and it will be easier.
Actually the easiest way, is to cook & brown ground sausage, like you would ground beef. Add a little salt, pepper, & onion powder. When the sausage is done, turn the heat off for a few minutes, so it doesn't keep cooking the sausage on high heat. Then over low to medium heat, add a 1/3 cup of oil or butter, & a cup of flour to the sausage, & stir it all together until the flour is incorporated into the fats, & all the sausage is covered with the flour roux. Then GRADUALLY add a cup of milk in at a time, as you whisk it, & as it thickens, until you have the desired amount of gravy. If the gravy becomes too thin, you can always add a couple Tablespoons of oil, & a half cup flour, over low to medium heat, whisking it in thoroughly to combine. If it becomes too thick reduce the heat, & add a half cup water, & whisk it thoroughly. If it tastes too floury, whisk in a bit of OIL & milk. If it tastes/looks too oily, whisk in a bit of FLOUR & milk. If it looks/tastes too "Milky", whisk in a bit of oil & flour. The more you make it, the more experienced you become at judging how it should look, feel, taste, & what needs to be added & when. I've made it this way⬆️ for a long time. As long as everything is whisked together thoroughly as you go, there shouldn't be any problem with this method.
The gravy should be a little bit thicker which happens when you let it cook longer. Stir it more frequently as well. Altogether though, you did a great job. The biscuits were wonderful.
As someone thats lived in the south all my life, and made a TON of different biscuit recipes, i dont think ive ever seen sugar in biscuit dough. And i may be mistaken, but that looked like A LOT more than 2tbsp lol. Yeah, looking at that, im not sure where you got your recipe from but that aint it
Southern cooking is harder than it looks! It takes years of practice and some never get it! Until you have the real thing you don’t know what you are missing..
Yeah that was too much sugar. Biscuits aren’t sweet like scones. She needs to add salt & plenty of black pepper. And make a roux to get that THICK gravy. But I applaud her and appreciate her love for our American cooking! Love to see it. What a sweetheart❤️
The flour needs to make a roux with the fat left in the pan from the sausages. I think your sausages might be a little bit more lean than ours so you could add some extra butter to the pan before you add the flour.
If you watched youtube videos on how to make the recipes, you would get an understanding of how things are done and how it should look at various stages
Looks good! Southern biscuits are so good because the flour we use is from soft red winter wheat. Makes the biscuits soft and flaky. Old southern ladies will also tell you not to "work" the dough too much. LOL.
There is an easy recipe for biscuits, 2 cups of self rising flour, 2 cups of whipping cream , mix Roll out on flour surface use cookie cutter , if you don’t have cutter use good size cup/glass as a cutter , cut half inch thick , give that a try
@ I tried them often they taste good and flaky , my husband from the south he likes them also flaky, I wouldn’t know what store bought biscuits taste like I make homemade ones .
Coming from a southern family that used to make biscuits and gravy every Sunday breakfast, I started to think that we must have been the only family that "browned" the flour in a few tablespoons of the sausage or bacon grease before adding the rest. (keep the flour from "clumping" and try to keep it a fine and grainy). It gives the gravy a richer flavor and texture. (It's also when we added the pepper in) . Every video I've seen of people making it from a recipe they've found online doesn't involve browning the flour. If the flour isn't browned, I find the gravy to be kind of ..."pasty" in texture.
oh wait! Does James's Mum have Jersey cows and chickens?! We need to see more of that ! Not only does his Mum replicate American recipes better than some of us Americans but she has organic Jersey ingredients. She is just endearing and compassionate. ♥
While I agree, (I typically cook the sausage for sausage gravy like I would ground beef, broken up from the beginning) I suspect that the intention with the recipe was to make sausage patties, allowing you to pull some whole patties out to serve with the meal, then break the rest up for the sausage gravy. In this case, I think the sausage should have been much much thinner, as you might find them at a diner (like a half inch thick?). And also, while it sounds weird coming out of my mouth, I think that was too much sausage. I think if she'd have pulled half of the sausage out to serve directly, the rest would have been enough for a hearty sausage gravy. I think my only other critiques would be to make the roux for the gravy conventionally without the meat, then turn it into gravy, then add the meat back in, this way you can build the gravy consistency how yo u'd like. You can't go directly off of a recipe for this gravy since there is no way of knowing how much grease you'll have after cooking your sausage. Also remove or reduce the sugar in the biscuits, IMO. Maybe that's a thing somewhere, but I've never heard of them made that way with the sugar.. But otherwise, I think the gist of the meal was there and a good first try, especially if she has no reference, having never seen or ate them before. The recipe may have been one of those "easy" recipes, which IMO isn't much easier than making it normally. If you're seeing this, mom, the white gravy would be a similar concept as a bechamel, except thicker and with only black pepper as a seasoning (and of course with some of the meat added back into it, also)
British mom, Vickie is doing such a great job. 👏👏🏽 Vickie you're such a trooper, and very brave. lol I thought I'd try to help clarify some things, if interested. Skip the sugar in the biscuits, I would skip making the patties (patties are mainly used as a side dish alongside eggs and toast) but when making biscuits & gravy treat the sausage like minced meat and fry it up until done. Next use a regular bowl and a slotted spoon or spatula and spoon the meat out but leave the grease for making the gravy. Now the flour needs to be cooked for around 8 to 10 mins. but it's not supposed to be dark in color, although a little bit of browning won't hurt at all because if it's not had time to cook for a bit it will taste pasty. 🤢 So, when you add the flour to the grease all the while keep stirring with a fork add about a tsp. of pepper...(you can adjust the pepper later if it's not peppery enough) after the flour & pepper has cooked start pouring your milk but keep stirring constantly so the gravy doesn't get clumpy...😯don't worry you've got this👍🏽 (If by chance there are lumps try adding a bit of water to thin the gravy just slightly and whisk briskly... my grandmother's tip...that she told me) Now return the sausage and stir together while letting the gravy continue to cook I'd say about 5 or 6 mins. This allows the flavors to marry & this is the time to fix your gravy if it's too thin cook it a bit longer and it will thicken up, but if it's become clumpy add more water to adjust the consistency, before serving over the hot/warm biscuits. I think this will make more sense now that you've prepared it once before, I hope this was somewhat helpful. My grandmother said to say "Don't worry if it doesn't turn out the best the first time it's just one of those dishes that requires a lot of practice, like making bread. lol 👵And as always, love your content, we appreciate you. Thanks for sharing.
Love these cooking videos with your mom❤️I make sausage gravy with chopped up sausage that has been browned very well. Add extra fat or oil if there isn’t enough fat. Add flour and cook one or two minutes to cook off the raw flour taste. Add milk until the gravy is your desired consistency. Add seasoned salt (I use Lawry’s, seasoning salt) and freshly ground black pepper to taste. For easy biscuits add two cups self rising flour to a bowl and add one cup heavy cream that is warmed to100 degrees Fahrenheit . Drop mixed dough onto baking sheet and bake at 450 degrees Fahrenheit for approximately 12 minutes or until cooked through.
Dear British Mom, I'm almost 68, born & raised in Tennessee & have a lot to share with you about biscuits & gravy! This was the food of farmers & the working class. Sausage gravy was a way to make a small amount of meat feed a family. You probably only need a third of the sausage you cooked. Also, to properly brown the sausage & develope the fond in the bottom of the pan you need to use a cast iron skillet. After you brown the sausage, add the flour, browning it to eliminate a raw flour taste. I prefer the taste & look of brown gravy, so I finish with water instead of milk. I don't like real thick gravy because the biscuit doesn't absorb it as well. Biscuits bake up more tender & flakey in a gas oven - I learned from experience! The less you handle them the better. Whisk your dry ingredients together (NO SUGAR). Try freezing a stick of butter (as butter melts in oven it releases steam inside the biscuit which creates more lift), then grating the butter into your flour instead of working the butter in with your fingers. Your fingers melt the butter & that's counterproductive. Turn the dough onto a floured surface & try to roll biscuits out in square or rectangle, a half to three quarters inch thick - then slice square biscuits. This way you only roll the dough out once, resulting in a more tender biscuit. When you cut round biscuits there's always bits of dough that get rolled & cut out a 2nd time & these biscuits are not as light & flakey. Place cut biscuits on baking sheet, sides touching for a higher rise. When sides are touching the biscuit expands vertically instead of horizontally (I just learned this trick 2-3 months ago!). We don't put sugar in biscuits unless we're making a desert like strawberry shortcake, but if you were going the butter & jam route that might be good too!
I put sugar in my cornbread (not a lot), but I've never seen sugar in Biscuits. Looked like a lot of sugar, too. I love it when Mom does her own videos. Such a pleasure to watch. Not bad on the eyes either. 😊😊
I guess I'm the odd one out. I put a little sugar in my biscuits bc with adding salt and baking powder both it counteracts some of the saltiness but they do not taste sweet though. And yes I'm a southerner born and raised. I've never had any complaints.
those look amazing! i am from the deep south and can say bravo to you for making the effort to prepare this dish! it looks delicious. made with love and passion which is the most important part! as far as the biscuits i do suggest cutting cold butter into the dry ingredients. makes them extra moist rather than the butter being hot and melted down. it did kind of look like a lot of sugar that you added? i personally have never added sugar to biscuits but that by no means you shouldnt. it just looked like a little more than i would think to add. always want to be mindful. however, if the biscuits taste good that's what matters! def want to serve over warm biscuits or if the biscuits are cooled down the hot gravy will heat everything up nicely. way to go, mama!
Off to a good start.Think of the gravy as volcanic lava.Let it flow all over and cover the biscuits.You can also use the buscuits and put ham eggs ,bacon and sausage in them to make breakfast sandwiches.They work for sliders for lunch and dinner meals too
I am an American and have never had biscuits and gravy. Probably because I live in the northeast. Vicky, you have inspired me to try and make this. Thank-you from Connecticut!
From Georgia here. Never seen a biscuit with sugar in it. Also a lot of southerners like to use buttermilk in their biscuits. But looks like your doing a great job.
I have a biscuit recipe that calls for sugar, but only one tablespoon. Scones have more sugar than biscuits. James mom was making scones and not biscuits.
Exactly. My recipe that I got out of a cookbook calls for baking powder and cream of tartar. Sounds like she was making scones (I haven’t watched a video)
Did the biscuits call for baking powder? They look like they need to rise more but if you used baking powder, then they're probably alright. The sausage is usually just broken up and browned (like you might for mince). You might find it really helpful to look up some of the recipes on youtube so that you can see the techniques of making your recipes but you did a nice job for a first timer!! Yes, biscuits should be warm. It's best to make the gravy first and just keep it warm, then it's ready to go when your biscuits are done. I've never seen sugar added to biscuits. You can make easier biscuits another way but I don't know if you have Self Rising Flour where you are.
There are many biscuit recipes. You have to try a few to find a good one. And lots of practice. Watching videos on biscuits and gravy can be extremely helpful for understanding the process
Start by placing a large skillet over medium-high heat and let it preheat for about 2 minutes. Add the pork breakfast sausage to the pan and use a wooden spoon to break it up into small pieces-just like you would with ground beef for tacos or spaghetti sauce. Once the sausage is broken up, spread it out into an even layer and let it fry, stirring every few minutes until there’s no pink left. Once the sausage is fully browned, spread it out into an even layer again and reduce the heat to medium. Lightly sprinkle about a third of the flour over the sausage, and stir it in with your wooden spoon. The grease in the pan will start to mix with the flour, creating a roux-like consistency. Once there are no more dry bits of flour, add about half of the remaining flour and stir it in. After that’s been incorporated, sprinkle in the last bit of flour and stir until no dry flour remains. Keep cooking and stirring the flour and sausage together for another 2-3 minutes to cook off the raw flour taste. Gradually add the milk to the pan, one cup at a time, stirring or switching to a whisk if it’s easier. Make sure each cup of milk is fully incorporated before adding the next. After you’ve added the first four cups of milk, it’s decision time. Let the gravy simmer for a minute, then give it a stir and consider the consistency you want at the end. The gravy will thicken as it sits and cools. If you want the gravy to stay as it looks in the pan, go ahead and add the remaining half cup of milk. If you prefer a thicker gravy that “plops” rather than “pours,” you can skip the last half cup of milk. After you’ve made that decision and prepared for the consistency of your liking, give the gravy a taste. Stir in half of the black pepper and all the seasoned salt if you’re using it. Reduce the heat to medium-low and let the gravy simmer for about 3 minutes. Turn off the heat, stir in the remaining black pepper, and serve the sausage gravy immediatel
Butter is used in this recipe to increase the amount of grease in case the sausage isnt fatty enough. (Or maybe to stretch the amount of gravy a bit further when feeding a crowd). Butter and/or olive oil can also be used to make gravy. Italians add parmesan and call it alfredo. Cajuns add spice and call it etoufee. It's all gravy, and it all starts with fat and flour.
Another lovely effort, Victoria! Wish I'd been there to help you eat those. 😋 When I make biscuits, I roll them out with a rolling pin to ensure they're all the same thickness. That way the cook time is the same for every biscuit. I then cut out each biscuit with a drinking glass that's the diameter I'm looking for. Also, I use buttermilk in both biscuits and gravy. As for the sausage, only cook patties if you want large chunks in your gravy. I think the gravy turns out better when you crumble the sausage before it browns. I also remove the sausage from the skillet while making the gravy in the renderings, then add the sausage back in once the gravy is made. Some folks pour the gravy over whole or sliced biscuits, but my preference is to tear up the biscuits into bite-sized chunks first. It creates more surface area, which lets each bite hold more gravy. Biscuits with butter and jelly are another classic breakfast staple. I love 'em with elderberry jelly, peach preserves, or red plum jam. Butter and apple butter are a great pairing, too. Another old favorite is to put a fried sausage patty on a biscuit with cheese and mustard, or some bacon and fried egg on a buttered biscuit. So many combinations, you might just want to try them all!
I actually don't like biscuits except the grands honey butter ones.. so I use white bread usually but I too break up the bread first.. I'm the odd duck though of all things the brits put ketchup on that makes me go..ewww..I actually must put some on my gravy on my plate even if we're having tomatoes on side with it I must have the ketchup.. we don't know why I eat it with ketchup as apparently in only one in my family that does. I hated soup beans as a kid so I would have to add so much ketchup to be able to chuck those beans down that maybe I had started adding it to other things and just liked it on the gravy..I still hate and won't eat soup beans.. my ppl are Appalachian 😂.. I'm the odd duck
@@virginiarobbins7539 Anytime Mom made gravy for a dinner item, she always made a big, cast iron skillet full. Naturally, there was plenty to go around. We would also tear up slices of white bread and drown it with gravy. To me, it was always an excuse to eat more gravy. Moms make the best gravy, right? I was a ketchup kid, too, so I can totally relate to what you're saying. I put it on my scrambled eggs, squirted it in butter beans, ham and beans, and who knows how many bowls of chili I ruined growing up. (I know better, now.) My wife is even worse than I am with it. She puts it on steak! And tacos! And pot roast! Ketchup is mighty!
For the biscuits, handle the dough as little as possible. I combine the butter and flour with a fork like grandma did so as not to melt the butter. Add cold water to combine the dough. Roll it out and inch thick and cut the rounds with your biscuit cutter (drinking glass). Bake at 350 until light brown on top. Sausage gravy, brown the sausage meat like you would ground beef. Do not drain the fat. Add in the flour a tablespoon at a time until you’ve added like 3-4 tablespoons. Stir and cook the flour for a minute or two. Add 2 tablespoons of cracked pepper to the sausage and stir again. Stir in 2-3 cups of whole milk one cup at a time so as not to make the gravy too thin. It will thicken as it comes to a boil. If you want to stay single, do not make this for any man. I’ve warned you.
Two tablespoons of cracked pepper in two cups of gravy would chase anyone away, not just men! And use milk for the biscuits, not cold water, otherwise, you're making pie crust.
I am from the south and I have never heard of adding sugar to biscuits but, interested in hearing he this turned out! Keep u the great work Mom!! I am sure James and Millie love reaping the benefits of your wonderful cooking!!! As well, as little angel Archie ♥️♥️♥️🇺🇸🇺🇸🇺🇸🇬🇧🇬🇧🇬🇧
The one thing southerns don’t add sugar to…biscuits, the gravy is also wrong, and the plating of the food. I almost cried typing this, because you are such a wonderful woman and an amazing cook. Biscuits and Gravy is just so dear to my heart. When you have it southern style from childhood, it is more than just a meal. I’m weird, though; I like mine with cheese on top, me admitting that just got my Arkansas card revoked. Love you guys so much.
I've never formed biscuits by hand. I roll the dough out so it's about an inch or more thick an use something to cut the biscuits out. No making of patties with the sausage, usually break it up (crumble it) into smaller and medium bites. Once the sausage is browned, coat the cooked sausage with flour and let brown a little while, then add milk and whisk as it cooks to make a perfect sausage gravy...
From what I've seen from other British TH-camrs discussing/preparing biscuits and gravy, the European stores don't carry breakfast sausage, which is key to proper B's&G. Breakfast sausage is actually just sage pork sausage, regular ground pork can be seasoned to become sage sausage rather easily. The biscuits don't need sugar but it won't drastically change them if you do. The sausage should be chopped/crumbled as is cooks. I like my gravy thick and heavily seasoned with ground black pepper, when making the gravy the key is remove the cooked sausage, reduce heat to prevent blanching and burning, sprinkle flour evenly over sausage grease stirring lightly to mix grease with the flour as it cooks the flour and grease together, only takes a minute or two, then slowly add small amounts of cold milk repeatedly while stirring constantly, it'll start to thicken up, for thinner gravy use more milk and for thicker gravy use more flour. Using too much of one ingredient can easily be fixed by adding more of the opposite ingredient. Simmer on low after adding the sausage back in to the pan of gravy stirring often as milk blanches and burns very easily. This style of gravy also works well when made from pan fried chicken drippings (no meat added to the gravy) served over mashed potatoes, I think it's generally referred to as white gravy. Great first time making, I watched my mom make this hundreds of times and still struggled to get it right on my first few solo attempts. Love seeing American comfort food finding acceptance in other countries. Biscuits and gravy aren't particularly attractive but the flavor is undeniable. Warm or hot biscuits are prefered, if you have cold bicuits I'd heat them a bit in the microwave prior to adding the gravy. P.S. This should never be garnished with greenery, ground black pepper is the only acceptable garnish.
You don't have to make the sausage into patties first. Just throw it in the pan and brown it. The biscuits are always hot, split in half and buttered before pouring on the gravy. At least, mine always are.
A good first try, I'm sure it tastes fine. The mistake is the same one that Captain Meck made: way, way too much sausage. The biscuits and the gravy are the stars, the sausage is more of a flavor enhancer. At least here in the Midwest. Lots of good comments.
So some tips! I use cold butter when making biscuits, and use real measuring cups, level with a butter knife your dry ingredients, and a little cream of tartar helps. You will see chunks of butter in the dough, so don't worry about over mixing. Roll out to an inch thick (3 cm), and bake according to the recipe directions. Last 2 in mins, brush tops with more butter.
I prefer to roll out my biscuits, into a long rectangle, then cut that rectangle into quarters and stack them. Once stacked, cut them into squares, then bake. That way, you get flaky layered biscuits. I also freeze my butter and grate it into the flour before mixing it. The butter needs to stay very cold to get those layers. The extra effort is worth it.
Had it this morning for my free HyVee Veterans Day breakfast!! Great! The "biscuits" were warm under a heater, same with gravy except the heat was from underneath for the gravy. ENDLESS coffee too!
Nice attempt Mom Beesley, perhaps try 4cups of self rising flour, one cup of butter, one cup or so of buttermilk. Combine till it starts to come together, pour the material onto the table, knead a little until it just starts to firm up, flatten it to to roughly one inch. Dust the surface with flour so the cutter doesn't stick. Make a biscuit cutter out of something like a soup can. Cut out biscuits till you run out of dough. Bake at 420 F for about 25 minutes. Sausage gravy starts with browning seasoned pork sausage in a skillet chop it up, coat with flour, add milk. Cook until mixture thickens up add salt and pepper to taste. Oh, cloudy and cool here in southwestern Virginia.
People make it differently, but I always add a little Sage & Cayenne pepper to mine. Its meant to be a savory dish, so you can skip the sugar in the bisquits. You did a great job for your first time!
I never add sugar or eggs to my biscuits. Here's how i make my sausage gravy. Mince my sausage up and cook it like beef mince. After it's browned, I add a couple of tablespoons of bacon grease. Then I add a third cup of flour. Cook the flour in the sausage and bacon grease until it starts to brown. Add milk I don't measure, and cook down stirring often until your preferred thickness.
One quick tip my mom used to roll out the biscuit dough and use a glass as cookie cutter on it. She'd do it about 2 times and only have enough to make 1 more weird clumped together biscuit. When you do it press down and turn slightly to cut it once you get through. She also sometimes would place the biscuits on a pot of beef stew and bake it. But that was a dinner. Most of these recipes were originally made by poor folks (or slaves) to stretch meager supplies in winter or lean times.For example we made chowder with what we had around like dried fish or clams or just potatoes with milk from your cows.
No, No, sugar in biscuits and gravy. The sausage gravy usually has more gravy than sausage. In fact a local restaurant that was quite popular served a biscuit sliced open with a sausage patty on each biscuit half and then cream gravy poured over each. My mom fixed it this way also. She would make up the gravy and keep it in the fridge. Then during the week make sausage and biscuits for breakfast and if we wanted biscuits and gravy that morning we would simply warm the gravy from the fridge and be ready to go. Yum Yum. Your recipe would be perfect with a few modifications. But please, no sugar.
You made scones, not biscuits. Most biscuits are made with self-rising flour, vegetable shortening or lard, a little sugar ( optional ), and buttermilk. They should be light, fluffy, and golden brown. Also, we usually brush melted butter on top of them when they come out of the oven. Sausage gravy is made with pork sausage seasoned with sage, a little white flour, milk, and lots of black pepper. It's all in the ingredients.
The alleged origin of biscuits and gravy (according to some sources) is that it was originally an American "lumberjack's meal" which makes sense. You have secluded logging camps up in the Appalachian Mountains back in the day and it's weeks between supply carriages. You want something easy, hearty, and filling to keep men going for a good portion of the day. Hearty sausage gravy got their sausage scraps used. Biscuits uses less flour in comparison to loaves of bread. It's a very American "working class" meal. On the flip side, I look at it as that bit after what you over in the UK would call a "Sunday Roast" and you've got your plate with bits of meat drippings and gravy and the goodness of the meal all there and you take one of the few dinner rolls left and you break off a bit, sop up that goodness off the plate, and just have a nice after dinner "snack" where you get to re-taste all of that dinner. So take that concept, except throw it in reverse. Instead of waiting for after the meal, you instead make it the meal. When you look at biscuits and gravy as an entree, it really kind of fits that definition of, "Instead of sopping up the gravy meal leftovers after with a piece of bread, let's make a meal's worth into gravy and serve it over a bread!" Like even though the lumberjack meal makes historical sense, the gastronomical and cultural cuisine sense lies in that we took the last bit of a big dinner and made that an entire meal because it seems like a super American thing to do. To prove my point, James, if you haven shown your mom yet, have her react to the Fat Electrician's video about the US's Ice Cream Ships of WWII. If you haven't reacted to that video yet, get the mothers together and you, Milly, and you mothers can all react to how over the top the US can take food when given the option to industrialize.
We don't make the sausage into patties, just dump the sausage into the pan and break it up as it cooks, into much smaller pieces. Also we would use maybe 1/3 or even 1/4 that amount of sausage for that quantity of gravy and biscuits. The gravy should include a healthy amount of coarse-ground black pepper as well.
Excellent first effort! No one went hungry, that’s for sure! Think of the gravy as a thin bechamel sauce with lots of black pepper and little chunks of sausage in it for flavor (not lots of sausage as it’s a money saving dish). Its fat is usually pork from the sausage, but you can add beef fat, bacon fat or butter if your sausage is too lean. The breakfast sausage is seasoned with some sage (dry is ok) and a small sprinkling of hot chili flakes. As others said…no sugar in the biscuits!
Any biscuit made with that much Jersey butter has to be good! As you can tell from the comments, we all make this dish like our mama made them. My mama didn't use sugar in biscuits, made the gravy a little thicker, and browned the sausage like you do ground (minced) beef! But the way you did it was beautiful! Keep making biscuits and gravy; only make changes that make your family smile and applaud! (I once broke up with a boyfriend because we had different opinions about sugar in cornbread. Obviously, my mom was right, and his mother was wrong. You gotta stand your ground!)
Biscuits are also good as a dessert in strawberry shortcake. Just top the biscuits with vanilla ice cream, fresh strawberries, strawberry syrup, and whipped cream. (It is even better if the biscuits are warm out of the oven).
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You don't need to make sausage patties. Just break up the sausage in the pan and cook until browned. Just like you would ground beef.
I was confused why the recipe told her to make patties. Faster to cook all the way through when not.
The sausage will cook faster too, if it's not in patties.
The only reason is if you’re going to remove the patties to eat and then use the grease and left over bits for the gravy. This was crazy to watch
@@Dr.Unsteadyyeah, I would have only used about half that much sausage. I also like my gravy thinner and not sit on top of the biscuit.
Yes, then I mince it more finely with a fork.
Been a restaurant cook for 40 years! All you need to do is cook the broken up sausage (Sage Sausage is best) add flour to the sausage drippings cook till slightly brown then add milk or cream, cook until thickened add salt and pepper to taste!
I always add a bit of bacon grease to the pan as well.
That's the easy way
I do this but I add a tad of butter.
She made this WAY more difficult out than it needs to be, but at least she’s trying and learning!
Skip the sugar for the biscuit, break-up the sausage patties into smaller pieces and add a bunch of black pepper to the sausage and gravy mix, the sauce is meant to be peppery.
I will agree and disagree... each person has their own preference. I personally was fed enough pepper as a child to fill my reserves for the rest of my life. 🤣 If you have good sausage, pepper is not needed. However, without sausage, or with bland sausage, pepper gravy is acceptable.
It is also acceptable/needed in the holy grail of gravy we hide from foreigners... bacon gravy. 😉
… and thicker, not so runny. Nevertheless, I'm sure it takes wonderful.
chef's secret, anything white or dark green- scrape in some fresh nutmeg. it sends the gravy/sausage flavor over the top.
@@fumesniff interesting! I would have doubted you years ago but I started putting a half teaspoon of salt in my pot of coffee... it removes any bite the coffee would have had, and doesn't taste salty, just smoother!
@@rimasmuliolis1136 try butter coffee/bulletproof coffee/keto coffee. just add a couple tablespoons of butter and blend it til it looks like a latte. most ppl use mct oil or coconut oil or unsalted butter- but if u like the salt effect- salted butter would be ur jam.
James, your Mom is a Rockstar for making and trying all of these American dishes!!
I never add sugar to biscuts (or cornbread) Put gravy on hot or warm biscuits, never cod ones.
Lol I'm a sweet corn bread person lol I know it's not everyone thing... And if you don't tell anyone I'm a sugar and butter grits😅 I know thats a sin to some lol
@@MarquitaR Sugar is OK on corn bread depending what you are serving it with, but never biscuits.
@@MarquitaR in the south that's illegal lol but it's okay if you like it, just don't call it the traditional recipe if it's not. That's all I ask. Bc someone is steering Vicki wrong with these horrible recipes. Even if you like sweet cornbread, would you like a sweet biscuit with bland gravy without black pepper? Ugh 😢
You cook the flour in the bacon or sausage grease, you brown the flour first, then little by little you add the milk, as it starts the thicken up you put the bacon/sausage back in and let it finish cooking. At least that's the way I was taught to do it.
Me 2
We just leave the meat in but the rest is the same.
@@sabredesatanas518 and your way is correct. If you don't slowly brown the flour and fat, your gravy will taste like flour. Plus, the browning adds a deeper flavor.
@@katuranix8390 yes, I leave the meat in also.
She does a pretty good job with all these things being new to her but hopefully the comments will help correct some of the things these recipes tell her to do. A lot of the top results for recipes tend to not be the most authentic or best, unfortunately. It helps if you look up recipes from people from the region you're getting it from. Better yet, get some recipes from the comments lol. If they let us know what they'll make next, maybe some of us can suggest some.
Missing the black pepper in the sausage gravy.
And the sage. If there's no sage and black pepper, it's wrong.
Brits can't cook. They can't even make a pbj correctly.
You left out the black pepper. There should be visible specks all over the gravy 😬
Was just about to say the same thing.
All through it actually.
Lots of black pepper required.
@@fermisparadox01 No, it's not required. I've been making it for decades but I hate black pepper so I only add a tiny bit. No one has ever had a problem adding more at the table.
@@charliedavis8894 sorry but that's awful. People like you are why she's getting the recipes wrong. You're free to make anything however you like it, but you're not making the traditional recipe if you add extras or leave out vital ingredients. She's supposed to be making the traditional recipes. Not some bland version of gravy with traditional English scones instead of American biscuits.
Vickie has the perfect look and personality. Her enthusiasm and adventurous spirit are making her a star! Btw, no sugar in those biscuits.😉
What she made was a drop biscuit. Drop biscuits are perfect. However, the classic one is rolled, folded and cut. Two rules: absolutely cold butter combined with the flour; don't overwork it.
once I started making drop biscuits, I never went back to the traditional cutter ones
That’s what I thought, so was surprise when they became patties. Yes, a pastry cutter or two knives to cut together butter and flour; I’m guessing these were overworked.
My mother’s cardinal rule, like yours, was to handle them absolutely as little as possible.
On the biscuits we don't add tablespoons of sugar. It might be a teaspoon to 1 cup of flour or no sugar at all.
Biscuits are kind of an art. You can't have too much black pepper in the sawmill gravy.
Whoa! That was a lot of sausage in that gravy!
You smother the biscuits in gravy.
I think you did well for your first try though.
Agree, a little heavy on the chunks of sausage and gravy needs to thicken a tad but overall not bad for first try.
I love extra sausage in my gravy lol
The more you cook it, the better it gets!!! Very good first biscuit and gravy overall ! She's done more than many American's in her first biscuits and gravy!
The key to making good American style gravy is the roux. You can make it with any kind of animal fat and season it however you want to. The longer the roux is cooked the darker your gravy will be. Roux is also an important part of making gumbo. When you make sausage gravy, you cook the sausage first, remove the sausage from the pan and set it aside. Use the fat from the sausage to make your roux. Add the flour to the fat and cook it that way to brown the flour. Then you slowly add your liquid. Make sure it's cold and slowly stir it in to avoid lumps. It thickens as it cooks. After you have all of your liquid mixed in you can add your sausage back to the pan. The sausage doesn't need to be shaped before you cook it. Just cook it crumbled and it will be easier.
Perfect gravy
Or, if the sausage does not yield enough fat, add enough butter, so you have about one teaspoon of fat per cup of gravy.
@@tomhalla426 2T fat and flour per cup of milk, not one teaspoon.
@@charliedavis8894 1T for thinner, 2T for thicker, depending on you preference. I prefer it not to be too thick.
Actually the easiest way, is to cook & brown ground sausage, like you would ground beef. Add a little salt, pepper, & onion powder. When the sausage is done, turn the heat off for a few minutes, so it doesn't keep cooking the sausage on high heat.
Then over low to medium heat, add a 1/3 cup of oil or butter, & a cup of flour to the sausage, & stir it all together until the flour is incorporated into the fats, & all the sausage is covered with the flour roux.
Then GRADUALLY add a cup of milk in at a time, as you whisk it, & as it thickens, until you have the desired amount of gravy.
If the gravy becomes too thin, you can always add a couple Tablespoons of oil, & a half cup flour, over low to medium heat, whisking it in thoroughly to combine.
If it becomes too thick reduce the heat, & add a half cup water, & whisk it thoroughly.
If it tastes too floury, whisk in a bit of OIL & milk. If it tastes/looks too oily, whisk in a bit of FLOUR & milk. If it looks/tastes too "Milky", whisk in a bit of oil & flour.
The more you make it, the more experienced you become at judging how it should look, feel, taste, & what needs to be added & when.
I've made it this way⬆️ for a long time. As long as everything is whisked together thoroughly as you go, there shouldn't be any problem with this method.
The gravy should be a little bit thicker which happens when you let it cook longer. Stir it more frequently as well. Altogether though, you did a great job. The biscuits were wonderful.
As someone thats lived in the south all my life, and made a TON of different biscuit recipes, i dont think ive ever seen sugar in biscuit dough. And i may be mistaken, but that looked like A LOT more than 2tbsp lol. Yeah, looking at that, im not sure where you got your recipe from but that aint it
Southern cooking is harder than it looks! It takes years of practice and some never get it! Until you have the real thing you don’t know what you are missing..
I was wanting to see how she measured those tablespoons.
Yeah that was too much sugar. Biscuits aren’t sweet like scones. She needs to add salt & plenty of black pepper. And make a roux to get that THICK gravy. But I applaud her and appreciate her love for our American cooking! Love to see it. What a sweetheart❤️
Salt and plenty of black pepper, Miss Vickie
The flour needs to make a roux with the fat left in the pan from the sausages. I think your sausages might be a little bit more lean than ours so you could add some extra butter to the pan before you add the flour.
Yes!!! That's the way!
I think that’s a hidden challenge overseas. It seems only our meat comes in that fatty.
Good tip!
If you watched youtube videos on how to make the recipes, you would get an understanding of how things are done and how it should look at various stages
I have never seen sugar added to a biscuit dough...
Me either.
just because you've never seen it doesn't mean it's not a thing. She's a Grandma trying new recipes for the first time.
I really enjoy these videos! Your Mom is great😊
Looks good! Southern biscuits are so good because the flour we use is from soft red winter wheat. Makes the biscuits soft and flaky. Old southern ladies will also tell you not to "work" the dough too much. LOL.
Very important point: don’t overwork the dough. Common first-timer mistake.
There is an easy recipe for biscuits, 2 cups of self rising flour, 2 cups of whipping cream , mix Roll out on flour surface use cookie cutter , if you don’t have cutter use good size cup/glass as a cutter , cut half inch thick , give that a try
I have tried this recipe before and it tastes like store-bought biscuits. Just stick with the OG, tried and true recipe
@ I tried them often they taste good and flaky , my husband from the south he likes them also flaky, I wouldn’t know what store bought biscuits taste like I make homemade ones .
@@SherriLyle80s Use sour cream. More flavor an cheaper.
Love mum cooking show.she is doing a great job 🎉🎉🎉
She's looking cute in her outfit today.
I've never made bisquits with sugar, but that was way more than two tablespoons.
She was making scones and not biscuits. I have a biscuit recipe that calls for 1 tablespoon of sugar. Scones do require more sugar than biscuits.
@@mildredpierce4506 traditional biscuits should never have sugar
Mom is a star!!!
Our "Mum" is well on her way to becoming a true, Southern Grandma. So proud.
Coming from a southern family that used to make biscuits and gravy every Sunday breakfast, I started to think that we must have been the only family that "browned" the flour in a few tablespoons of the sausage or bacon grease before adding the rest. (keep the flour from "clumping" and try to keep it a fine and grainy). It gives the gravy a richer flavor and texture. (It's also when we added the pepper in) . Every video I've seen of people making it from a recipe they've found online doesn't involve browning the flour. If the flour isn't browned, I find the gravy to be kind of ..."pasty" in texture.
We brown it in the south, traditionally. At least everyone I know does. It's the Midwestern folks that screw up all our recipes.
Mom has such pretty blue eyes.
I was just thinking about commenting likewise. She is cute and her personality is precious too. Love watching her try new things.
Love how adventurous mom is with trying our recipes. Keep up the good work. Enjoy the chanel.
Another way would be just to fry up with out putting into patties. Cooking either way depends on personal tastes.
oh wait! Does James's Mum have Jersey cows and chickens?! We need to see more of that !
Not only does his Mum replicate American recipes better than some of us Americans but she has organic Jersey ingredients. She is just endearing and compassionate. ♥
Looks great! We don't use sugar, but anything goes if you like it.
James mom keep doing what you are doing!! Enjoy them sooooooo much
I want Vicky's wardrobe. She always looks so cool and well dressed.
Absolutely agree. I would love to look in her closet 😂😂💙💙
No need to put the sausage into patties. You’re going to break it up in the pan anyway.
While I agree, (I typically cook the sausage for sausage gravy like I would ground beef, broken up from the beginning) I suspect that the intention with the recipe was to make sausage patties, allowing you to pull some whole patties out to serve with the meal, then break the rest up for the sausage gravy. In this case, I think the sausage should have been much much thinner, as you might find them at a diner (like a half inch thick?). And also, while it sounds weird coming out of my mouth, I think that was too much sausage. I think if she'd have pulled half of the sausage out to serve directly, the rest would have been enough for a hearty sausage gravy.
I think my only other critiques would be to make the roux for the gravy conventionally without the meat, then turn it into gravy, then add the meat back in, this way you can build the gravy consistency how yo u'd like. You can't go directly off of a recipe for this gravy since there is no way of knowing how much grease you'll have after cooking your sausage. Also remove or reduce the sugar in the biscuits, IMO. Maybe that's a thing somewhere, but I've never heard of them made that way with the sugar..
But otherwise, I think the gist of the meal was there and a good first try, especially if she has no reference, having never seen or ate them before. The recipe may have been one of those "easy" recipes, which IMO isn't much easier than making it normally.
If you're seeing this, mom, the white gravy would be a similar concept as a bechamel, except thicker and with only black pepper as a seasoning (and of course with some of the meat added back into it, also)
So ENJOYING these videos with mom’s cooking!👏🏼👏🏼👏🏼👏🏼
Great job! I don't make sausage patties, I just cook like ground beef. You are doing such a wonderful job! Keep it up ❤❤❤
Wonderful job. We roll out the dough and cut out the biscuits with a glass. Yours look great anyway.
British mom, Vickie is doing such a great job. 👏👏🏽
Vickie you're such a trooper, and very brave. lol I thought I'd try to help clarify some things, if interested. Skip the sugar in the biscuits, I would skip making the patties (patties are mainly used as a side dish alongside eggs and toast) but when making biscuits & gravy treat the sausage like minced meat and fry it up until done. Next use a regular bowl and a slotted spoon or spatula and spoon the meat out but leave the grease for making the gravy. Now the flour needs to be cooked for around 8 to 10 mins. but it's not supposed to be dark in color, although a little bit of browning won't hurt at all because if it's not had time to cook for a bit it will taste pasty. 🤢 So, when you add the flour to the grease all the while keep stirring with a fork add about a tsp. of pepper...(you can adjust the pepper later if it's not peppery enough) after the flour & pepper has cooked start pouring your milk but keep stirring constantly so the gravy doesn't get clumpy...😯don't worry you've got this👍🏽 (If by chance there are lumps try adding a bit of water to thin the gravy just slightly and whisk briskly... my grandmother's tip...that she told me) Now return the sausage and stir together while letting the gravy continue to cook I'd say about 5 or 6 mins. This allows the flavors to marry & this is the time to fix your gravy if it's too thin cook it a bit longer and it will thicken up, but if it's become clumpy add more water to adjust the consistency, before serving over the hot/warm biscuits. I think this will make more sense now that you've prepared it once before, I hope this was somewhat helpful. My grandmother said to say "Don't worry if it doesn't turn out the best the first time it's just one of those dishes that requires a lot of practice, like making bread. lol 👵And as always, love your content, we appreciate you. Thanks for sharing.
Love these cooking videos with your mom❤️I make sausage gravy with chopped up sausage that has been browned very well. Add extra fat or oil if there isn’t enough fat. Add flour and cook one or two minutes to cook off the raw flour taste. Add milk until the gravy is your desired consistency. Add seasoned salt (I use Lawry’s, seasoning salt) and freshly ground black pepper to taste. For easy biscuits add two cups self rising flour to a bowl and add one cup heavy cream that is warmed to100 degrees Fahrenheit . Drop mixed dough onto baking sheet and bake at 450 degrees Fahrenheit for approximately 12 minutes or until cooked through.
Dear British Mom,
I'm almost 68, born & raised in Tennessee & have a lot to share with you about biscuits & gravy! This was the food of farmers & the working class. Sausage gravy was a way to make a small amount of meat feed a family. You probably only need a third of the sausage you cooked. Also, to properly brown the sausage & develope the fond in the bottom of the pan you need to use a cast iron skillet. After you brown the sausage, add the flour, browning it to eliminate a raw flour taste. I prefer the taste & look of brown gravy, so I finish with water instead of milk. I don't like real thick gravy because the biscuit doesn't absorb it as well. Biscuits bake up more tender & flakey in a gas oven - I learned from experience! The less you handle them the better. Whisk your dry ingredients together (NO SUGAR). Try freezing a stick of butter (as butter melts in oven it releases steam inside the biscuit which creates more lift), then grating the butter into your flour instead of working the butter in with your fingers. Your fingers melt the butter & that's counterproductive. Turn the dough onto a floured surface & try to roll biscuits out in square or rectangle, a half to three quarters inch thick - then slice square biscuits. This way you only roll the dough out once, resulting in a more tender biscuit. When you cut round biscuits there's always bits of dough that get rolled & cut out a 2nd time & these biscuits are not as light & flakey. Place cut biscuits on baking sheet, sides touching for a higher rise. When sides are touching the biscuit expands vertically instead of horizontally (I just learned this trick 2-3 months ago!). We don't put sugar in biscuits unless we're making a desert like strawberry shortcake, but if you were going the butter & jam route that might be good too!
There is NO SUCH THING as too much sausage... ;-)
Sugar is only added to biscuits, when you use them for strawberry shortcake.
I put sugar in my cornbread (not a lot), but I've never seen sugar in Biscuits. Looked like a lot of sugar, too. I love it when Mom does her own videos. Such a pleasure to watch. Not bad on the eyes either. 😊😊
I live in the south no no no no no no no no no on sugar and biscuits
@@benbird2962I have never put sugar in my biscuits either!
no sugar in the biscuits
I guess I'm the odd one out. I put a little sugar in my biscuits bc with adding salt and baking powder both it counteracts some of the saltiness but they do not taste sweet though. And yes I'm a southerner born and raised. I've never had any complaints.
@@amberjones9520 A pinch would be ok
Got to cook the flour for a min or 2 to cook out the flour taste and lots of pepper
those look amazing! i am from the deep south and can say bravo to you for making the effort to prepare this dish! it looks delicious. made with love and passion which is the most important part! as far as the biscuits i do suggest cutting cold butter into the dry ingredients. makes them extra moist rather than the butter being hot and melted down. it did kind of look like a lot of sugar that you added? i personally have never added sugar to biscuits but that by no means you shouldnt. it just looked like a little more than i would think to add. always want to be mindful. however, if the biscuits taste good that's what matters! def want to serve over warm biscuits or if the biscuits are cooled down the hot gravy will heat everything up nicely. way to go, mama!
Yeah. Most biscuits aren’t sweet. They are way less sweet than scones. Think more buttery, flaky & salty.
The cowboy hat looks great!Cheers from Toronto,Canada
Ms. Vicky, You are a doll and so sweet! I love that you love American food so much and enjoy watching you try all the various recipes!
That's awesome guys!Ty for sharing your upload w/ us aLL
I enjoy seeing your mom's cooking videos. ❤
Off to a good start.Think of the gravy as volcanic lava.Let it flow all over and cover the biscuits.You can also use the buscuits and put ham eggs ,bacon and sausage in them to make breakfast sandwiches.They work for sliders for lunch and dinner meals too
Wow!! Bravo! They turned out beautiful!!!😍
I am an American and have never had biscuits and gravy. Probably because I live in the northeast. Vicky, you have inspired me to try and make this. Thank-you from Connecticut!
Just please don't use her recipe! It looks like something AI created lol
Looked lovely….. I would definitely consider that a success!!!! Great Job! 🎉
I’ve never heard of biscuit cooked on the stove. He usually put those in the oven.
From Georgia here. Never seen a biscuit with sugar in it. Also a lot of southerners like to use buttermilk in their biscuits. But looks like your doing a great job.
I have a biscuit recipe that calls for sugar, but only one tablespoon. Scones have more sugar than biscuits. James mom was making scones and not biscuits.
Perhaps I missed it but biscuits should have baking powder ( or self rising flour!) to make them rise and be fluffy
Exactly. My recipe that I got out of a cookbook calls for baking powder and cream of tartar. Sounds like she was making scones (I haven’t watched a video)
I think you did FANTASTIC- considering this was your first time. I see tons of critics.. if you love it, then it was PERFECT!!
Did the biscuits call for baking powder? They look like they need to rise more but if you used baking powder, then they're probably alright. The sausage is usually just broken up and browned (like you might for mince). You might find it really helpful to look up some of the recipes on youtube so that you can see the techniques of making your recipes but you did a nice job for a first timer!! Yes, biscuits should be warm. It's best to make the gravy first and just keep it warm, then it's ready to go when your biscuits are done. I've never seen sugar added to biscuits. You can make easier biscuits another way but I don't know if you have Self Rising Flour where you are.
Vicky comes through again! Great job!
So Far Awesome Job!🥰🥰🥰 Made From Scratch is Always the Best. Especially Momma's Cooking.
There are many biscuit recipes. You have to try a few to find a good one. And lots of practice. Watching videos on biscuits and gravy can be extremely helpful for understanding the process
Start by placing a large skillet over medium-high heat and let it preheat for about 2 minutes. Add the pork breakfast sausage to the pan and use a wooden spoon to break it up into small pieces-just like you would with ground beef for tacos or spaghetti sauce. Once the sausage is broken up, spread it out into an even layer and let it fry, stirring every few minutes until there’s no pink left.
Once the sausage is fully browned, spread it out into an even layer again and reduce the heat to medium. Lightly sprinkle about a third of the flour over the sausage, and stir it in with your wooden spoon. The grease in the pan will start to mix with the flour, creating a roux-like consistency. Once there are no more dry bits of flour, add about half of the remaining flour and stir it in. After that’s been incorporated, sprinkle in the last bit of flour and stir until no dry flour remains. Keep cooking and stirring the flour and sausage together for another 2-3 minutes to cook off the raw flour taste.
Gradually add the milk to the pan, one cup at a time, stirring or switching to a whisk if it’s easier. Make sure each cup of milk is fully incorporated before adding the next. After you’ve added the first four cups of milk, it’s decision time.
Let the gravy simmer for a minute, then give it a stir and consider the consistency you want at the end. The gravy will thicken as it sits and cools. If you want the gravy to stay as it looks in the pan, go ahead and add the remaining half cup of milk. If you prefer a thicker gravy that “plops” rather than “pours,” you can skip the last half cup of milk.
After you’ve made that decision and prepared for the consistency of your liking, give the gravy a taste. Stir in half of the black pepper and all the seasoned salt if you’re using it. Reduce the heat to medium-low and let the gravy simmer for about 3 minutes.
Turn off the heat, stir in the remaining black pepper, and serve the sausage gravy immediatel
Butter is used in this recipe to increase the amount of grease in case the sausage isnt fatty enough. (Or maybe to stretch the amount of gravy a bit further when feeding a crowd). Butter and/or olive oil can also be used to make gravy. Italians add parmesan and call it alfredo. Cajuns add spice and call it etoufee. It's all gravy, and it all starts with fat and flour.
Another lovely effort, Victoria! Wish I'd been there to help you eat those. 😋 When I make biscuits, I roll them out with a rolling pin to ensure they're all the same thickness. That way the cook time is the same for every biscuit. I then cut out each biscuit with a drinking glass that's the diameter I'm looking for. Also, I use buttermilk in both biscuits and gravy. As for the sausage, only cook patties if you want large chunks in your gravy. I think the gravy turns out better when you crumble the sausage before it browns. I also remove the sausage from the skillet while making the gravy in the renderings, then add the sausage back in once the gravy is made. Some folks pour the gravy over whole or sliced biscuits, but my preference is to tear up the biscuits into bite-sized chunks first. It creates more surface area, which lets each bite hold more gravy. Biscuits with butter and jelly are another classic breakfast staple. I love 'em with elderberry jelly, peach preserves, or red plum jam. Butter and apple butter are a great pairing, too. Another old favorite is to put a fried sausage patty on a biscuit with cheese and mustard, or some bacon and fried egg on a buttered biscuit. So many combinations, you might just want to try them all!
I actually don't like biscuits except the grands honey butter ones.. so I use white bread usually but I too break up the bread first.. I'm the odd duck though of all things the brits put ketchup on that makes me go..ewww..I actually must put some on my gravy on my plate even if we're having tomatoes on side with it I must have the ketchup.. we don't know why I eat it with ketchup as apparently in only one in my family that does.
I hated soup beans as a kid so I would have to add so much ketchup to be able to chuck those beans down that maybe I had started adding it to other things and just liked it on the gravy..I still hate and won't eat soup beans.. my ppl are Appalachian 😂.. I'm the odd duck
@@virginiarobbins7539 Anytime Mom made gravy for a dinner item, she always made a big, cast iron skillet full. Naturally, there was plenty to go around. We would also tear up slices of white bread and drown it with gravy. To me, it was always an excuse to eat more gravy. Moms make the best gravy, right? I was a ketchup kid, too, so I can totally relate to what you're saying. I put it on my scrambled eggs, squirted it in butter beans, ham and beans, and who knows how many bowls of chili I ruined growing up. (I know better, now.) My wife is even worse than I am with it. She puts it on steak! And tacos! And pot roast! Ketchup is mighty!
For the biscuits, handle the dough as little as possible. I combine the butter and flour with a fork like grandma did so as not to melt the butter. Add cold water to combine the dough. Roll it out and inch thick and cut the rounds with your biscuit cutter (drinking glass). Bake at 350 until light brown on top.
Sausage gravy, brown the sausage meat like you would ground beef. Do not drain the fat. Add in the flour a tablespoon at a time until you’ve added like 3-4 tablespoons. Stir and cook the flour for a minute or two. Add 2 tablespoons of cracked pepper to the sausage and stir again. Stir in 2-3 cups of whole milk one cup at a time so as not to make the gravy too thin. It will thicken as it comes to a boil. If you want to stay single, do not make this for any man. I’ve warned you.
Two tablespoons of cracked pepper in two cups of gravy would chase anyone away, not just men! And use milk for the biscuits, not cold water, otherwise, you're making pie crust.
I am from the south and I have never heard of adding sugar to biscuits but, interested in hearing he this turned out! Keep u the great work Mom!! I am sure James and Millie love reaping the benefits of your wonderful cooking!!! As well, as little angel Archie ♥️♥️♥️🇺🇸🇺🇸🇺🇸🇬🇧🇬🇧🇬🇧
The biscuit recipe I have cost for 1 tablespoon of sugar
The one thing southerns don’t add sugar to…biscuits, the gravy is also wrong, and the plating of the food. I almost cried typing this, because you are such a wonderful woman and an amazing cook. Biscuits and Gravy is just so dear to my heart. When you have it southern style from childhood, it is more than just a meal. I’m weird, though; I like mine with cheese on top, me admitting that just got my Arkansas card revoked. Love you guys so much.
Cheese on biscuits and gravy is like beans in chili: a disgrace.
@Locke99GS welp, that's a you discussion with Texas and the rest of America. I also like beans (pinto) in chili 😋 but, the South is speaking here. 😝🥰
I've never formed biscuits by hand. I roll the dough out so it's about an inch or more thick an use something to cut the biscuits out. No making of patties with the sausage, usually break it up (crumble it) into smaller and medium bites. Once the sausage is browned, coat the cooked sausage with flour and let brown a little while, then add milk and whisk as it cooks to make a perfect sausage gravy...
I am loving these!
From what I've seen from other British TH-camrs discussing/preparing biscuits and gravy, the European stores don't carry breakfast sausage, which is key to proper B's&G. Breakfast sausage is actually just sage pork sausage, regular ground pork can be seasoned to become sage sausage rather easily. The biscuits don't need sugar but it won't drastically change them if you do. The sausage should be chopped/crumbled as is cooks. I like my gravy thick and heavily seasoned with ground black pepper, when making the gravy the key is remove the cooked sausage, reduce heat to prevent blanching and burning, sprinkle flour evenly over sausage grease stirring lightly to mix grease with the flour as it cooks the flour and grease together, only takes a minute or two, then slowly add small amounts of cold milk repeatedly while stirring constantly, it'll start to thicken up, for thinner gravy use more milk and for thicker gravy use more flour. Using too much of one ingredient can easily be fixed by adding more of the opposite ingredient. Simmer on low after adding the sausage back in to the pan of gravy stirring often as milk blanches and burns very easily. This style of gravy also works well when made from pan fried chicken drippings (no meat added to the gravy) served over mashed potatoes, I think it's generally referred to as white gravy. Great first time making, I watched my mom make this hundreds of times and still struggled to get it right on my first few solo attempts. Love seeing American comfort food finding acceptance in other countries. Biscuits and gravy aren't particularly attractive but the flavor is undeniable. Warm or hot biscuits are prefered, if you have cold bicuits I'd heat them a bit in the microwave prior to adding the gravy. P.S. This should never be garnished with greenery, ground black pepper is the only acceptable garnish.
You don't have to make the sausage into patties first. Just throw it in the pan and brown it. The biscuits are always hot, split in half and buttered before pouring on the gravy. At least, mine always are.
Those biscuits looks so yummy! I'v never had biscuits from scratch. I always bought them already made.
A good first try, I'm sure it tastes fine.
The mistake is the same one that Captain Meck made: way, way too much sausage. The biscuits and the gravy are the stars, the sausage is more of a flavor enhancer. At least here in the Midwest.
Lots of good comments.
So some tips! I use cold butter when making biscuits, and use real measuring cups, level with a butter knife your dry ingredients, and a little cream of tartar helps. You will see chunks of butter in the dough, so don't worry about over mixing. Roll out to an inch thick (3 cm), and bake according to the recipe directions. Last 2 in mins, brush tops with more butter.
Or she needs to convert measurements into metric.
Really cover your biscuits with the gravy 😊
The biscuit is made of grease from bacon grease and buttermilk. .brown for flour in grease, add milk to thicken the gravy.
Alright, I'm hungry now! Thanks for the video, Your Mom is great!
I prefer to roll out my biscuits, into a long rectangle, then cut that rectangle into quarters and stack them. Once stacked, cut them into squares, then bake. That way, you get flaky layered biscuits. I also freeze my butter and grate it into the flour before mixing it. The butter needs to stay very cold to get those layers. The extra effort is worth it.
I thought table spoon were soup spoons, that looked like 1 cup of sugar. ❤
Great food. Great company. Keep going girl! Well done!.
You can eat it with warm biscuits or cold but tastes the best for me when it’s fresh out of the oven but I also like to use crescent rolls instead too
Had it this morning for my free HyVee Veterans Day breakfast!! Great!
The "biscuits" were warm under a heater, same with gravy except the heat was from underneath for the gravy.
ENDLESS coffee too!
Nice attempt Mom Beesley, perhaps try 4cups of self rising flour, one cup of butter, one cup or so of buttermilk. Combine till it starts to come together, pour the material onto the table, knead a little until it just starts to firm up, flatten it to to roughly one inch. Dust the surface with flour so the cutter doesn't stick. Make a biscuit cutter out of something like a soup can. Cut out biscuits till you run out of dough. Bake at 420 F for about 25 minutes. Sausage gravy starts with browning seasoned pork sausage in a skillet chop it up, coat with flour, add milk. Cook until mixture thickens up add salt and pepper to taste. Oh, cloudy and cool here in southwestern Virginia.
People make it differently, but I always add a little Sage & Cayenne pepper to mine. Its meant to be a savory dish, so you can skip the sugar in the bisquits. You did a great job for your first time!
Biscuits... Not bisquits... Why do people keep saying bisquits 😂
I never add sugar or eggs to my biscuits.
Here's how i make my sausage gravy.
Mince my sausage up and cook it like beef mince.
After it's browned, I add a couple of tablespoons of bacon grease.
Then I add a third cup of flour. Cook the flour in the sausage and bacon grease until it starts to brown. Add milk I don't measure, and cook down stirring often until your preferred thickness.
Scones require eggs. She’s not making biscuits. She’s making scones.
Beautiful! Biscuits and gravy is my favorite breakfast, yours looks delicious!
One quick tip my mom used to roll out the biscuit dough and use a glass as cookie cutter on it. She'd do it about 2 times and only have enough to make 1 more weird clumped together biscuit. When you do it press down and turn slightly to cut it once you get through. She also sometimes would place the biscuits on a pot of beef stew and bake it. But that was a dinner. Most of these recipes were originally made by poor folks (or slaves) to stretch meager supplies in winter or lean times.For example we made chowder with what we had around like dried fish or clams or just potatoes with milk from your cows.
Looking good Mum/Mom!
No, No, sugar in biscuits and gravy. The sausage gravy usually has more gravy than sausage. In fact a local restaurant that was quite popular served a biscuit sliced open with a sausage patty on each biscuit half and then cream gravy poured over each. My mom fixed it this way also. She would make up the gravy and keep it in the fridge. Then during the week make sausage and biscuits for breakfast and if we wanted biscuits and gravy that morning we would simply warm the gravy from the fridge and be ready to go. Yum Yum.
Your recipe would be perfect with a few modifications. But please, no sugar.
I'm a butter head...I've got to butter the biscuit before adding the sausage gravy. And then a large heaping of black pepper on top 😁
You made scones, not biscuits. Most biscuits are made with self-rising flour, vegetable shortening or lard, a little sugar ( optional ), and buttermilk. They should be light, fluffy, and golden brown. Also, we usually brush melted butter on top of them when they come out of the oven. Sausage gravy is made with pork sausage seasoned with sage, a little white flour, milk, and lots of black pepper. It's all in the ingredients.
NO SUGAR, EVER... Not in traditional biscuits.
Glad you enjoyed the dish!
wow mom is such a beauty
The alleged origin of biscuits and gravy (according to some sources) is that it was originally an American "lumberjack's meal" which makes sense. You have secluded logging camps up in the Appalachian Mountains back in the day and it's weeks between supply carriages. You want something easy, hearty, and filling to keep men going for a good portion of the day. Hearty sausage gravy got their sausage scraps used. Biscuits uses less flour in comparison to loaves of bread. It's a very American "working class" meal.
On the flip side, I look at it as that bit after what you over in the UK would call a "Sunday Roast" and you've got your plate with bits of meat drippings and gravy and the goodness of the meal all there and you take one of the few dinner rolls left and you break off a bit, sop up that goodness off the plate, and just have a nice after dinner "snack" where you get to re-taste all of that dinner. So take that concept, except throw it in reverse. Instead of waiting for after the meal, you instead make it the meal. When you look at biscuits and gravy as an entree, it really kind of fits that definition of, "Instead of sopping up the gravy meal leftovers after with a piece of bread, let's make a meal's worth into gravy and serve it over a bread!" Like even though the lumberjack meal makes historical sense, the gastronomical and cultural cuisine sense lies in that we took the last bit of a big dinner and made that an entire meal because it seems like a super American thing to do. To prove my point, James, if you haven shown your mom yet, have her react to the Fat Electrician's video about the US's Ice Cream Ships of WWII. If you haven't reacted to that video yet, get the mothers together and you, Milly, and you mothers can all react to how over the top the US can take food when given the option to industrialize.
We don't make the sausage into patties, just dump the sausage into the pan and break it up as it cooks, into much smaller pieces. Also we would use maybe 1/3 or even 1/4 that amount of sausage for that quantity of gravy and biscuits. The gravy should include a healthy amount of coarse-ground black pepper as well.
There is no "healthy amount" of black pepper. It should be added to taste only. Some people love it and others hate it.
Nice hat.
Excellent first effort! No one went hungry, that’s for sure!
Think of the gravy as a thin bechamel sauce with lots of black pepper and little chunks of sausage in it for flavor (not lots of sausage as it’s a money saving dish). Its fat is usually pork from the sausage, but you can add beef fat, bacon fat or butter if your sausage is too lean. The breakfast sausage is seasoned with some sage (dry is ok) and a small sprinkling of hot chili flakes.
As others said…no sugar in the biscuits!
Any biscuit made with that much Jersey butter has to be good! As you can tell from the comments, we all make this dish like our mama made them. My mama didn't use sugar in biscuits, made the gravy a little thicker, and browned the sausage like you do ground (minced) beef! But the way you did it was beautiful! Keep making biscuits and gravy; only make changes that make your family smile and applaud! (I once broke up with a boyfriend because we had different opinions about sugar in cornbread. Obviously, my mom was right, and his mother was wrong. You gotta stand your ground!)
Biscuits are also good as a dessert in strawberry shortcake. Just top the biscuits with vanilla ice cream, fresh strawberries, strawberry syrup, and whipped cream. (It is even better if the biscuits are warm out of the oven).