That's how I do my biscuits n' gravy; fry up an egg, over easy, and place on top. The runny yoke mixing in with the gravy bumps the flavor to another level
My grandson & I make 8 pounds of sausage gravy (1/2 hot, 1/2 mild) every Christmas season in Colorado. My granddaughter in California and I made this same recipe also. It’s a hit!
The first STCG video I ever saw. One year later, tried many of the recipes and I finally circle back to this one to make for my fam tonight. Thx Sam. (from a fellow BCer transplanted to SoCal.)
Best biscuits and gravy ever. Made for my son, which is a sausage gravy snob, he absolutely loved it! Made with the 2 ingredient biscuit recipe, will definitely be having that again!!
If you have any bacon fat laying around(who doesn’t, if you haven’t learned, start putting bacon fat in a jar and putting it in the fridge) toss a little bit in the gravy, and maybe cook the egg in it!
Have you done a kitchen tour? (Did you do a custom kitchen with purposeful layout?) I’m interested in your storage with the frosted glass. And what are you writing on them? 10 most used kitchen tools/utensils? (Other than them cool knives, make them #11)
I love you Sam!! I'm one of your biggest fans since I first came across your show while I lived in Vegas back in 2007. Your recipes are great and my husband always gives me two thumbs up and a kiss. And now I'm doing the same to you. Keep up the awesome job !
I know I'm late here, but if you can get Neese's Sausage (a North Carolina staple) I use that in a lot of recipes, and it comes in Hot and Sage. Worth it for things like this, though the Italian sausage looks great here
Looks great Sam! Your channel came recommended from a friend. I’m new to making TH-cam cooking shows and she thought I’d enjoy your vids. Just sub’d! Keep it up!
Yo bro I love your show I've been a restaurant guy for a long time I owned my own cheesesteak shops six of them in fact for 16 years but they shit the bed because of the housing market collapse in Arizona so this Philly boy had to go back to trucking & as an owner operator I make way more money than I did when I owned the restaurants, but money isn't everything, doing what you love is the ultimate in self-fulfillment, against my wife's wishes I plan on opening another small eatery where I can enslave the taste buds of my neighbors and I'll do that with some of your recipes I'm sure, I love that you brought your family in on your endeavor to teach Americans how to cook again, your boys seem to be good shits LOL, you're lucky man but I'm sure you know that already make sure to remember to have fun and not take things so serious, the wife and I will be watching and taking notes as we deliver goods all over the United States and Canada, thanks again for everything!
Quick tip from a southern gal. Once you have added the milk, use a little water to thin it out if you need to. You still have the creamy gravy. Doesn't change flavor at all.
With egg? Really? No Sam ... just NO! What you need to add to the Biscuits & Gravy is PIZZA EGGS!!! OMFG it's beyond insane. Jeez Louise everyone needs to try it.
You have no idea what you're doing. Definitely not from the mountains. Italian sausage? NO! Bob Evans sausage, or Chorizo. Where's the bacon grease at? Fail. And finally you commited the ultimate sin of putting gravy on top of 2 halves of a biscuit. Tear it apart first and please leave the green stuff off of the top of it. The egg on top isn't normal but it all gets processed eventually so no biggie. 3/10
Nice NOT to see your dorky cameraman son! Looks good, but parsley doesn't belong on biscuits and gravy ya yankee! And make your own biscuits, NOT canned! *shudder*
I made this for my hubby this morning...he says after the first few bites... "This is what you make me from now on." LOL
😂😂😂 making for my hubby now. Hopefully I get the same response
That's how I do my biscuits n' gravy; fry up an egg, over easy, and place on top. The runny yoke mixing in with the gravy bumps the flavor to another level
My grandson & I make 8 pounds of sausage gravy (1/2 hot, 1/2 mild) every Christmas season in Colorado. My granddaughter in California and I made this same recipe also. It’s a hit!
The first STCG video I ever saw. One year later, tried many of the recipes and I finally circle back to this one to make for my fam tonight. Thx Sam. (from a fellow BCer transplanted to SoCal.)
Best biscuits and gravy ever. Made for my son, which is a sausage gravy snob, he absolutely loved it! Made with the 2 ingredient biscuit recipe, will definitely be having that again!!
If you have any bacon fat laying around(who doesn’t, if you haven’t learned, start putting bacon fat in a jar and putting it in the fridge) toss a little bit in the gravy, and maybe cook the egg in it!
Have you done a kitchen tour? (Did you do a custom kitchen with purposeful layout?) I’m interested in your storage with the frosted glass. And what are you writing on them? 10 most used kitchen tools/utensils? (Other than them cool knives, make them #11)
Vintage Sam! Love it. Biscuits and Gravy is 100% necessary in alaska!
I love you Sam!! I'm one of your biggest fans since I first came across your show while I lived in Vegas back in 2007. Your recipes are great and my husband always gives me two thumbs up and a kiss. And now I'm doing the same to you. Keep up the awesome job !
I JUST made B&G yesterday 😂 super easy...love your vids!
This video is underviewed. This is a really good recipe.
I know I'm late here, but if you can get Neese's Sausage (a North Carolina staple) I use that in a lot of recipes, and it comes in Hot and Sage. Worth it for things like this, though the Italian sausage looks great here
Excellent job Sam . Some of the best tasting food comes from the simplest of recipes, Keep up the good work, sir .
Yum. I could eat this three times a day every day.
Sam you make it look so easy and Delicious. I would eat that gravy on a shoe. Lolololo. Keep up great ideas I can use for lunch or dinner
I love biscuits and gravy! But i have never put an egg on it...now i have to!
Looks delicious..I will have to make this.
We don't have this in the UK, but I'd love to try it
Looks great Sam! Your channel came recommended from a friend. I’m new to making TH-cam cooking shows and she thought I’d enjoy your vids. Just sub’d! Keep it up!
OMG. SOOOOO good. This has to be my favorite post. Sam is THE best.
Sage jimmy dean sausage, jalapeño, and onion, then lots of pepper. Along with the milk and flour and whatever else you want to make your gravy with
That wall by your stove is nice.. but needs something to contrast it... its a bit much all the way across the stove and across the wall.
Yummm....man that looks good
Can you please show how you made the biscuits?
looks delicious
What an awesome kitchen... Im jealous.
Yo bro I love your show I've been a restaurant guy for a long time I owned my own cheesesteak shops six of them in fact for 16 years but they shit the bed because of the housing market collapse in Arizona so this Philly boy had to go back to trucking & as an owner operator I make way more money than I did when I owned the restaurants, but money isn't everything, doing what you love is the ultimate in self-fulfillment, against my wife's wishes I plan on opening another small eatery where I can enslave the taste buds of my neighbors and I'll do that with some of your recipes I'm sure, I love that you brought your family in on your endeavor to teach Americans how to cook again, your boys seem to be good shits LOL, you're lucky man but I'm sure you know that already make sure to remember to have fun and not take things so serious, the wife and I will be watching and taking notes as we deliver goods all over the United States and Canada, thanks again for everything!
Thanks Sam !!!
Quick tip from a southern gal. Once you have added the milk, use a little water to thin it out if you need to. You still have the creamy gravy. Doesn't change flavor at all.
Found a good video from Kent Rollins, he makes biscuts. FYI
Sam is it really that easy ??? Tomorrow for breakfast.
So where was the biscut construction?
Annnnnd.....we are making this tomorrow morning.......F!
Burned his mouth again. lmao
My favorite meal.
I’m from the south and I must say nice job Sam. I always homemake the biscuits tho.
Can you find a good recipe for chorizo gravy
Apologies didn’t realize you have a video
Cutting your biscuit in half is not the proper way to have your biscuits in the south. Pick your biscuits apart.
That’s not Biscuits and Gravy. Take that egg and parsley off! What is wrong with you !
What about corn starch or xanthum gum as thickening agents instead of flour?
No salt and pepper?
With egg? Really? No Sam ... just NO! What you need to add to the Biscuits & Gravy is PIZZA EGGS!!! OMFG it's beyond insane. Jeez Louise everyone needs to try it.
You have no idea what you're doing. Definitely not from the mountains. Italian sausage? NO! Bob Evans sausage, or Chorizo. Where's the bacon grease at? Fail. And finally you commited the ultimate sin of putting gravy on top of 2 halves of a biscuit. Tear it apart first and please leave the green stuff off of the top of it. The egg on top isn't normal but it all gets processed eventually so no biggie. 3/10
0:25 like sex in prison
where’s the seasoned salt?
💟 ✨✨🌠🌟⭐️🌟🌠✨✨
Why's this video so dry? Where's the charm and looseness, Sam?
Jesus Garcia last time Sam was loose, he nearly chopped his finger off.
Nice NOT to see your dorky cameraman son! Looks good, but parsley doesn't belong on biscuits and gravy ya yankee! And make your own biscuits, NOT canned! *shudder*
shut up i love max
Good you can love him all day and I won't be told to shut up by YOU!!!!
Carmen R shut up bre
Don’t think the biscuits were canned
Shut up Carmen
No one cares about tips from southern ppl
atmosphere w I do, they cook the best!!!