So your white gravy is our white sauce (. Or Béchamel sauce in a Chef’s world). We use this as a base sauce to add other flavours, like cheese (add to pasta), onion (great with roast turkey), parsley ( add to white fish), mushroom (add to steak) or white wine (add to chicken).
we call the sauce "white sauce " and you should do fried bread with full english breakfast which is put a slice of bread in the frying pan after cooking the sausage or eggs and turn it untill its crispy. also add creese to the white sauce for cheese sauce and spread it over cauliflower and then into ovven for cauliflower cheese.
@@davidgraemesmith1980 ive spent so many years explaining this to uk people, having cooked both scones and biscuits as someone from the uk who visited usa for 6 months, while there i made fish and chips (made using catfish, turned out well) the kids that reused to eat fish because of the silver ate most of it until 1 of them accidentally scratched off the batter.
We do have the similar ,note similar !!!! stew and dumplings !! Which can be crispy like biscuits . That white sauce though... same as fish sauce , parsley sauce add cheese and well....
Hi I’m from Scotland and your sausage slices is like our square sausage.You should try the sausage in between two slices of white bread with Hp brown sauce or ketchup.We call it a piece on sausage it’s fab.Love to see your Meatloaf.Love the cooking x❤
Hi Folks, Thanx, that has explained biscuits (scones) and gravy (white sauce). Somehow I had thought chicken was involved rather than sausage. Also England would normally think of link sausages, but we do have this type. It makes sense now. JT, you know how you split the biscuit before pouring gravy over it, that's what you should have done to scones before buttering and adding jam. We use that gravy (white sauce) like that but also with various additions, like grated (ground) cheese, Parsley, onion...
JT and Anna - y’all need to invest in a silicon whisk if you’re using a non-stick skillet because the metal will ruin the coating of the skillet. A cast iron skillet works best for making milk gravy. Even though I’m a Kentuckian, my mother didn’t make sausage gravy that I can remember. She did make a milk gravy after she fried chicken, which was awesome. I didn’t really like sausage as a kid, but grew to love it as an adult. Now it’s one of my favorite foods. I, however, can’t stand the taste of homemade biscuits, so i choose shotgun (canned) biscuits. We always crumble our sausage instead of cutting into patties. After we fry it, we add it back into the skillet with the gravy ingredients. It’s so good mixed in.
I saw a review a while back of British schoolboys (teenagers) trying 'biscuits and gravy'. Everyone of them looked horrified when they saw the white gravy but then when they tried it everyone one of them loved it.
Your non stick pans will not be non stick for very long if you continue using metal implements on them. Use either wooden or silicone implements and your non stick and the pans will last many years.
What you call gravy is what we call “White Sauce”, if you add cheese to it you get a cheese sauce, add macaroni pasta to it and you got yourself macaroni cheese. I knew your gravy was different but I never knew it was basically just a white sauce, now I know, you swap out the water for milk
@@ElizabethDebbie24 no it is a white sauce, the sausage fat is just the substitute for the butter as the two are often interchangeable in recipes because they serve the same purpose and onions in white sauce is an additional option, traditionally white sauce doesn’t have onions, a white sauce with onions in it is called a white onion sauce and I didn’t say it was a white onion sauce, I said a white sauce, which is exactly what it is, so you just wasted your time with that comment, lol
There gravy looks like our uk white sauce but dosnt taste like it. Ive only been to the u.s once but will always remember the first time i tried it. Delicious.
@@Penddraig7 the basic white sauce is normally only a base sauce, something people make before continuing to a final sauce, add onion its white sauce, add parsley its parsley sauce, add cracked peppercorns and guess what, its a pepper sauce, the fats also normally get taken from whatever meat you are cooking to make the flavour combine with the meat, or if its a vegetable sauce you use a plant based oil/fat note- before anyone naysays, i check multiple different recipes for these things and try to find the common amounts and every cook puts thier own little flair on thier idea of the recipe, american sausage gravy quite possibly happened as a way to use up surplus pan juices after cooking the meats while on the trail, be it homesteading, or wrangling, you couldnt afford to lose any of those calories
Uk here. I use butter to make that same style sauce then add in grated cheddar cheese. poor the sauce on cooked macaroni pasta. Buetifull macaroni cheese. Also delicious served with sausage.
I’m British, I love biscuits and gravy, it’s delicious and so comforting, I make my own after trying it at my friend’s home who is an Appalachian from N.C, I also make her cornbread recipe, I think I prefer your drop biscuits method, than having to roll and fold and then roll again and then cut, which is a similar way for making puff pastry but it’s such a faff
Am a Brit introduced to biscuits and gravy when I lived in USA many yrs ago.Now back in UK I make the biscuits for my grandchildren, they love the wholesome comfort and taste. This dish exudes love 💕
Oh by the way the white sauce is called bechemal sauce it's a basic white sauce that can be made into cheese sauce ,onion sauce or a white wine sauce ❤
When you mentioned sausages I wasn’t expecting that big boy, linked sausages are the default in the UK. Can you do marshmallow and sweet potato next? It sounds revolting 😂
That actually looks REALLY good and I don’t like sausage but that’s mostly the skin and fat but seeing as it’s just the grease used I’d definitely be able to eat the “biscuits” and “gravy” and enjoy them (like that genuinely looks good and I kind of want to have my mum make it)
I have had biscuits and gravy twice, once in a old southern black run business in NC and it was amazing, Had again from a fast food restaurant called Jogangles (also in NC) and it wasnt good.
The correct term for your gravy is a Bechamel sauce, sometimes called a "Mother Sauce" as it is also the base for many other sauces like cheese sauce for instance or parsley sauce etc. If you were to replace the milk with beef or chicken stock then it becomes a Veloute` (French term) which is a savoury sauce.
So I see that as Savoury Scones with Peppery White Sauce & Sausage Patties - I would probably make cheese scones, peppercorn sauce & cook up some Sausage Patties as I am guessing that would be quite similar ... I'm adding this to my Yet To Try list, I have a few things I've seen on TH-cam that make me want to give them a shot, so thank you Anna & JT, I will definitely give this a shot 😉
White sauce in the U.K. is bechemal in the north east of England where I live we have deep fried breaded chicken covered in white sauce or bechemal and then melted cheddar cheese which is grilled the dish is called a parmo it usually served with chips /fries and salad
Your gravy is actually just a white sauce made with sausage grease instead of a little bit butter. We would normally mix in grated cheese until its melted to make a cheese sauce for mac n cheese. Or with Cauliflower
My daughter took me to America, 2003, Orlando Florida to go to the Harry Potter world and while we were there, I tried the biscuits and gravy. I am the most fussiest eater ever and I loved your biscuits and gravy.
I'm really gonna try this, I've heard of it for years but always thought "UGH" .....but watching you make it has made me want to make it myself here in NW England 😊 But - GAH! use plastic or silicone utensils in a metal pan so you don't scratch it 😮
I been raised on aka southern foods in southern California 😂 pretty much a nationwide dish nowadays. Scones don’t taste anything like biscuits. America scones are like UK scones and ours come in triangular shape, many different flavors. I love watching you both! ❤
We all do biscuits and gravy different ly. I do 3 to 4 tablespoons of flour and put it in a pan with butter like making a roue than add two puffs of sausage add your pepper as needed add milk so it thins out the gravy. Bake hungry jack flaky biscuit. General use around 1/2 to more of a gallon of milk.
Great! Will definitely try it. Might use black pudding too instead of sausage. Can you show us how to cook grits at some point too. I've always wanted to try them.
I tried this in Florida and have to admit it was really tasty though first impressions it looked like someone had been sick on my plate,not exactly pleasing to the eye but its just the same white sauce we would use for making a cheese sauce. I think the way you guys made it and served it was much better than it all being mushed together and served on the one plate.
I really need to try and make this sometime. Though id call it a sauce rather than gravy. I make scones a lot so biscuits will be easy as nearly the same. This Saturdays dinner might just be this. Thanks Anna and JT. Would love to see you guys make a meatloaf. I still have no clue what it is.
I'm from me Scotland and I've had biscuits and gravy in America and it was amazing. First time was at Cracker Barrel. But had other places afterwards and it's one of my favourite things I ate over there. Along with meat we ate from the home smoker smoked turkey, smoked beef ribs and there was other Smoked food too but honestly those beef ribs were amazing. Plus I really did enjoy the peanut butter M&M's.
So, my first adventure into American Cuisine (non-burger)... Tasted good, needed more black pepper, loads wasn't enough. Also discovered UK sausage meat is not so fatty so had to add butter, and is not as coarsely ground as American sausage, so ended up with a thick sausage, creamed, porridge 🤣 may have to try pork mince next time 😃. Still worth the effort and will try again. Thanks to both of you for your great video's 👍
@@samuelritchie5483 yeah, it bares no resemblance to custard, lol, it’s not even close to being custard, it’s a white sauce, clearly. There is no yellow colour to it at all, even proper custard has a yellow colour because it’s made with egg yolks, so I am not even talking about the fake custard you get in a packet from say Birds which is bright yellow
@Penddraig7 homemade English custard is maybe a tadge yellower but both are a thick creamy pale sauce so to say they absolutely look nothing like each other is just dumb
I'm loving this series so far and its only just begun! I would add Cheddar cheese to your gravy (white sauce) and pour over cauliflower and broccoli, or mix with macaroni, and bake it with a bit more grated cheese on top. Do you guys (Anna & JT) have Crowd (spell?) Casserole? My best mate's mum makes it but it's a recipe she got from friends in Wisconsin I think? It's not like anything we in the UK would usually know as a 'casserole' but it was quite nice.
Biscuits and gravy - America's best kept breakfast secret 😊 Tried it when I first saw it on the breakfast bar of the hotel I stayed in on a trip to the US and absolutely loved it. Maybe I should try making it - I guess using just ordinary sausagemeat as the base for the 'gravy' part would work - or slices of fried sausagemeat served separately to have 'a la Anna & JT' 😊
Thank you for showing us this. Seeing it as you've made it, from scratch, it actually looks really good. Does anyone ever add different ingredients such as mushrooms or garlic to the gravy or is it always, always eaten as is? Or cheese to the biscuit mix (like cheese scones)? I'm just curious about variations and these are genuine questions. No shade, but your pans will probably last longer if you can get hold of a plastic heat-proof whisk. You have to be really careful because metal utensils will scratch up and damage the non-stick coating of your pans. This is the same reason you never use wire wool/Brillo pads/the scouring side of sponge scourers to clean non-stick cookware.
I love the look of those "biscuits" but not the gravy. I will try them biscuits with some of my own gravy, I think I will appreciate them more that way 🙂
Ive always sorta turned my nose up at this when someone mentions biscuits and gravy. However, after seeing you two cook is from scratch, it does look tasty. Think im going to have to make it myself! - Great vdeo, take care both of you. o/
K watched the video you went a little easy on the black pepper and you don’t use metal whisks on heavens greatest pans that’s a total fail! But y’all some of the nicest people I’ve seen on TH-cam so I love it. Hey perhaps you can show the people of the UK Gumbo
Whilst living in the US, my kids and I regularly took breakfast out on Saturdays. Our local town diner in VA had "shit on the shingles" as a regular menu item. None of us thought the name tempted us. Your dish today looks very similar. I guess one mustn't judge a dish by its name or its looks. 😅
Ahh thanks for doing this guys I have never eaten your biscuits and gravy and didn't really know what it was, so this was really interesting for me, a Kent Brit 😊 So your gravy, we make the same here in the UK, but we call it a white sauce, and we sometimes put grated strong cheddar in it to make a cheese sauce! We use that to make things like lasagne! Maybe you guys could make a UK lasagne using your 'gravy', or our white sauce 😊 x
I like idea of the scones I call them here in Scotland and I always make my own sauces for lasagne or macaroni or even tomatoe base sauce so was wandering could I have cheese in my gravy and have with the scones 😊
Would love to see the chicken and waffle or your pancakes cause I think they are both different to what we have here would love to know how you make them ❤
Pease Pudding is an acquired taste. My mum loved it. Over the years ive ive come to enjoy it. One thing I absolutly love is yellow split pea and ham soup!
You know that's a great way of giving milk, butter and cheese extra life if you add cheese that's started to go bad just add plain flower till its nice and thick not only do you have a nice thick cheese sauce but if you put in the fridge it will set and now you have a cream cheese
You are so right about not being able to reproduce a grandparent's cooking. My grandfather used to make the best Bolognaise sauce in the world. I've watched him many times and have followed his recipe to a T yet it never comes out the same.
Oh the sausage! I get our dogs food in those tubes 😂 it’s not what I think of when I say sausages! So weird that we are so similar yet so very different! ❤
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oh no...my anxiety with the metal whisk scrapping along the pan..🤔😂love from uk.
💯
THAT GOT TO ME TOO and the sound was like nails on a chalk board
NO NO NO, never use a metal whisk on a non-stick pan 😳
I was in pain watching him do that.
I hear you barking big dog! They ruining that pan with that metal whisk.
Wooden spoon please I the pan. OMG never ever a whisk!!!!!!!😮😢😮😢❤❤❤
@@janetburrows137 Unless Silicon/rubberised.
I was just coming on here to say the same thing.
Like Nails down a Blackboard when he started scraping that metal whisk on a non stick pan 😱😱😱
So your white gravy is our white sauce (. Or Béchamel sauce in a Chef’s world). We use this as a base sauce to add other flavours, like cheese (add to pasta), onion (great with roast turkey), parsley ( add to white fish), mushroom (add to steak) or white wine (add to chicken).
Parsley sauce is great with steamed gammon and potatoes too.
we call the sauce "white sauce " and you should do fried bread with full english breakfast which is put a slice of bread in the frying pan after cooking the sausage or eggs and turn it untill its crispy. also add creese to the white sauce for cheese sauce and spread it over cauliflower and then into ovven for cauliflower cheese.
So here in the Uk we would call your biscuits scones and your gravy is just a base white sauce which we use for various dishes
Yep, plain scones
@@davidgraemesmith1980 ive spent so many years explaining this to uk people, having cooked both scones and biscuits as someone from the uk who visited usa for 6 months, while there i made fish and chips (made using catfish, turned out well) the kids that reused to eat fish because of the silver ate most of it until 1 of them accidentally scratched off the batter.
We do have the similar ,note similar !!!! stew and dumplings !! Which can be crispy like biscuits .
That white sauce though... same as fish sauce , parsley sauce add cheese and well....
Hi I’m from Scotland and your sausage slices is like our square sausage.You should try the sausage in between two slices of white bread with Hp brown sauce or ketchup.We call it a piece on sausage it’s fab.Love to see your Meatloaf.Love the cooking x❤
One of the greatest Scottish inventions and I'm not Scottish!
It is delicious on toast also.Great to hear you like our Scottish invention 😂
@@jacquelinewatson9103 2 slices of toast, a good slab of sausage as a sandwich with loads of brown sauce.
Growing up my kids called it squash-ige as in square sausage. Made the mistake of calling it that at the butcher more than once to get a weird look 😂
Hi Folks,
Thanx, that has explained biscuits (scones) and gravy (white sauce).
Somehow I had thought chicken was involved rather than sausage.
Also England would normally think of link sausages, but we do have this type.
It makes sense now.
JT, you know how you split the biscuit before pouring gravy over it, that's what you should have done to scones before buttering and adding jam.
We use that gravy (white sauce) like that but also with various additions, like grated (ground) cheese, Parsley, onion...
JT and Anna - y’all need to invest in a silicon whisk if you’re using a non-stick skillet because the metal will ruin the coating of the skillet. A cast iron skillet works best for making milk gravy. Even though I’m a Kentuckian, my mother didn’t make sausage gravy that I can remember. She did make a milk gravy after she fried chicken, which was awesome. I didn’t really like sausage as a kid, but grew to love it as an adult. Now it’s one of my favorite foods. I, however, can’t stand the taste of homemade biscuits, so i choose shotgun (canned) biscuits.
We always crumble our sausage instead of cutting into patties. After we fry it, we add it back into the skillet with the gravy ingredients. It’s so good mixed in.
You know they're going to get at least 10 sent to them now!!!!!!
The "Gravy" to the UK is White sauce 👍, personally i'd use that to make a Fish pie, or add cheese and pasta for Macaroni & cheese.
I saw a review a while back of British schoolboys (teenagers) trying 'biscuits and gravy'. Everyone of them looked horrified when they saw the white gravy but then when they tried it everyone one of them loved it.
Your non stick pans will not be non stick for very long if you continue using metal implements on them. Use either wooden or silicone implements and your non stick and the pans will last many years.
What you call gravy is what we call “White Sauce”, if you add cheese to it you get a cheese sauce, add macaroni pasta to it and you got yourself macaroni cheese.
I knew your gravy was different but I never knew it was basically just a white sauce, now I know, you swap out the water for milk
That is not a white sauce as white sauce also has in it onion and butter. It is just a milk sauce.
@@ElizabethDebbie24 no it is a white sauce, the sausage fat is just the substitute for the butter as the two are often interchangeable in recipes because they serve the same purpose and onions in white sauce is an additional option, traditionally white sauce doesn’t have onions, a white sauce with onions in it is called a white onion sauce and I didn’t say it was a white onion sauce, I said a white sauce, which is exactly what it is, so you just wasted your time with that comment, lol
There gravy looks like our uk white sauce but dosnt taste like it. Ive only been to the u.s once but will always remember the first time i tried it. Delicious.
@@Penddraig7 the basic white sauce is normally only a base sauce, something people make before continuing to a final sauce, add onion its white sauce, add parsley its parsley sauce, add cracked peppercorns and guess what, its a pepper sauce, the fats also normally get taken from whatever meat you are cooking to make the flavour combine with the meat, or if its a vegetable sauce you use a plant based oil/fat
note- before anyone naysays, i check multiple different recipes for these things and try to find the common amounts and every cook puts thier own little flair on thier idea of the recipe, american sausage gravy quite possibly happened as a way to use up surplus pan juices after cooking the meats while on the trail, be it homesteading, or wrangling, you couldnt afford to lose any of those calories
@@Gomorragh I think you meant, add onion and it’s a white onion sauce.
I love you guys! You are doing great ! Just honest and uncomplicated home cooked stuff!
Translation - Savoury Drop Scones with Béchamel Sauce and pork meatball patties.
I'll try it at the weekend.
Uk here. I use butter to make that same style sauce then add in grated cheddar cheese. poor the sauce on cooked macaroni pasta. Buetifull macaroni cheese. Also delicious served with sausage.
Looks delicious 😋😋 and really loving your baking/ cooking videos, will definitely give the biscuits and gravy a try.
love watching your video always put a smile on my face x
I’m British, I love biscuits and gravy, it’s delicious and so comforting, I make my own after trying it at my friend’s home who is an Appalachian from N.C, I also make her cornbread recipe, I think I prefer your drop biscuits method, than having to roll and fold and then roll again and then cut, which is a similar way for making puff pastry but it’s such a faff
Corn bread tastes like Madeira Cake to me. Good with tea and butter not meats.
Am a Brit introduced to biscuits and gravy when I lived in USA many yrs ago.Now back in UK I make the biscuits for my grandchildren, they love the wholesome comfort and taste. This dish exudes love 💕
Oh by the way the white sauce is called bechemal sauce it's a basic white sauce that can be made into cheese sauce ,onion sauce or a white wine sauce ❤
If I am ever visiting the U.S from the U.K, biscuits and gravy is one of the first things I hunt down - so bloody delicious!
Loving the cooking vids guys :)
When you mentioned sausages I wasn’t expecting that big boy, linked sausages are the default in the UK.
Can you do marshmallow and sweet potato next? It sounds revolting 😂
Sliced sausage and link in Scotland
Lorne !
That actually looks REALLY good and I don’t like sausage but that’s mostly the skin and fat but seeing as it’s just the grease used I’d definitely be able to eat the “biscuits” and “gravy” and enjoy them (like that genuinely looks good and I kind of want to have my mum make it)
I have had biscuits and gravy twice, once in a old southern black run business in NC and it was amazing, Had again from a fast food restaurant called Jogangles (also in NC) and it wasnt good.
It is Bojangles and their food is always nasty.
Great cooking video. We love biscuits and gravy here in Kent, UK ever since we had it in the US. ❤
Hi , greetings from the netherlands ,love you both.
When I saw the thumbnail I was worried Bo had been sick.
I’m gonna cook this at the weekend can’t wait xx love you guys xx
The correct term for your gravy is a Bechamel sauce, sometimes called a "Mother Sauce" as it is also the base for many other sauces like cheese sauce for instance or parsley sauce etc. If you were to replace the milk with beef or chicken stock then it becomes a Veloute` (French term) which is a savoury sauce.
So I see that as Savoury Scones with Peppery White Sauce & Sausage Patties - I would probably make cheese scones, peppercorn sauce & cook up some Sausage Patties as I am guessing that would be quite similar ... I'm adding this to my Yet To Try list, I have a few things I've seen on TH-cam that make me want to give them a shot, so thank you Anna & JT, I will definitely give this a shot 😉
We call it self raising flour 😂
its pretty much scones in white sauce, white sauce is basically the base to a lot of sauces
White sauce in the U.K. is bechemal in the north east of England where I live we have deep fried breaded chicken covered in white sauce or bechemal and then melted cheddar cheese which is grilled the dish is called a parmo it usually served with chips /fries and salad
Just bloody make Sunday dinner love from Britain 🇬🇧
Do you guys eat grits? It is something we don't have here in the UK. What is it made from and what can you do with it?
Isnt it basically polenta?
Grits aka corn meal.
Your gravy is actually just a white sauce made with sausage grease instead of a little bit butter. We would normally mix in grated cheese until its melted to make a cheese sauce for mac n cheese. Or with Cauliflower
The sausage is supposed to be put into the sauce after it is cooked, they are not supposed to be separate.
My daughter took me to America, 2003, Orlando Florida to go to the Harry Potter world and while we were there, I tried the biscuits and gravy. I am the most fussiest eater ever and I loved your biscuits and gravy.
I'm really gonna try this, I've heard of it for years but always thought "UGH" .....but watching you make it has made me want to make it myself here in NW England 😊
But - GAH! use plastic or silicone utensils in a metal pan so you don't scratch it 😮
Umm looks delicious thanks for sharing. I might give that a try 😋😋
Yes I am planning on making this at some point so thank u for the instructions
Minus the sausage, that gravy is basically a bechamel sauce or white sauce
I been raised on aka southern foods in southern California 😂 pretty much a nationwide dish nowadays. Scones don’t taste anything like biscuits. America scones are like UK scones and ours come in triangular shape, many different flavors. I love watching you both! ❤
biscuits and sausage gravy are amazing
Your sausage patty is just a sliced sausage. In Scotland our sliced sausage is square shaped.
Aka, Lorne Sausage.👍
Not to be confused with a lawn sausage, which is a humorous term for a dog egg(aka dog turd).💩
I'm English and had biscuits and gravy in Atlanta , and I liked it ❤
We all do biscuits and gravy different ly. I do 3 to 4 tablespoons of flour and put it in a pan with butter like making a roue than add two puffs of sausage add your pepper as needed add milk so it thins out the gravy. Bake hungry jack flaky biscuit. General use around 1/2 to more of a gallon of milk.
Hi fun fact queen Victoria was the first British person to eat curry her favourite is said to be chicken curry and dahl ( curried lentils)❤
I'm gonna make some, it looks yummy. ☺ Love you two ♥
Well done guys have to say looks yummy ❤
Loving you guys cooking and to see what you guys eat. Id like to see you make Meat loaf lol. Please keep it up ♥
Great! Will definitely try it. Might use black pudding too instead of sausage. Can you show us how to cook grits at some point too. I've always wanted to try them.
I tried this in Florida and have to admit it was really tasty though first impressions it looked like someone had been sick on my plate,not exactly pleasing to the eye but its just the same white sauce we would use for making a cheese sauce.
I think the way you guys made it and served it was much better than it all being mushed together and served on the one plate.
I have to try this..
Make some proper southern fried chicken.
Closest we got is the Kentucky fried chicken take away!
We make white sauce butter instead of sausage fat and a fist full cheese at the end everything else the same. Goes great on corned meat ect.
I really need to try and make this sometime. Though id call it a sauce rather than gravy. I make scones a lot so biscuits will be easy as nearly the same. This Saturdays dinner might just be this. Thanks Anna and JT. Would love to see you guys make a meatloaf. I still have no clue what it is.
✨Scones with white sauce... Never use a metal whisk on a non stick pan 😱✨
That looks yum!
I have a Sainsburys USA cookbook and the 2 recipes I do - Toll House cookies. Vermont chicken pie - nom, nom, nom, nom 😋
looking forward to making this here in Scotland.
I'm from me Scotland and I've had biscuits and gravy in America and it was amazing. First time was at Cracker Barrel. But had other places afterwards and it's one of my favourite things I ate over there. Along with meat we ate from the home smoker smoked turkey, smoked beef ribs and there was other Smoked food too but honestly those beef ribs were amazing. Plus I really did enjoy the peanut butter M&M's.
Great looking eats guys 🤤 loving the channel cooking 💕 I'm putting on weight just watching it😂
Im making this, this weekend. I've been dying to try it ❤
So, my first adventure into American Cuisine (non-burger)... Tasted good, needed more black pepper, loads wasn't enough. Also discovered UK sausage meat is not so fatty so had to add butter, and is not as coarsely ground as American sausage, so ended up with a thick sausage, creamed, porridge 🤣 may have to try pork mince next time 😃. Still worth the effort and will try again. Thanks to both of you for your great video's 👍
I would definitely like this i will have to try
Having been to the US, this Yorkshire lass LOVES biscuits and gravy! It might look all wrong but it tastes so right ❤
Scones and custard 😂
I don’t know what custard you be eating but that’s not custard
@Penddraig7 so in your eyes it bares no similarities to custard oh OK then
@@samuelritchie5483No eggs, no vanilla... Yeah it ain't custard, ya custard.
@@samuelritchie5483 yeah, it bares no resemblance to custard, lol, it’s not even close to being custard, it’s a white sauce, clearly.
There is no yellow colour to it at all, even proper custard has a yellow colour because it’s made with egg yolks, so I am not even talking about the fake custard you get in a packet from say Birds which is bright yellow
@Penddraig7 homemade English custard is maybe a tadge yellower but both are a thick creamy pale sauce so to say they absolutely look nothing like each other is just dumb
I'm loving this series so far and its only just begun! I would add Cheddar cheese to your gravy (white sauce) and pour over cauliflower and broccoli, or mix with macaroni, and bake it with a bit more grated cheese on top.
Do you guys (Anna & JT) have Crowd (spell?) Casserole? My best mate's mum makes it but it's a recipe she got from friends in Wisconsin I think? It's not like anything we in the UK would usually know as a 'casserole' but it was quite nice.
My wife's family is from Baltimore and rural Maryland and they crumble the sausage into the gravy but that looks just as good!
You need a silicone whisk on a non-stick pan , but it looks good. I'm going to try to make it . Can you make some chocolate brownies.❤😊
Biscuits and gravy - America's best kept breakfast secret 😊 Tried it when I first saw it on the breakfast bar of the hotel I stayed in on a trip to the US and absolutely loved it. Maybe I should try making it - I guess using just ordinary sausagemeat as the base for the 'gravy' part would work - or slices of fried sausagemeat served separately to have 'a la Anna & JT' 😊
Yep same here when I make something it doesn't taste as good has someone else making it for you even when they do it the same way lol😊
Thank you for showing us this. Seeing it as you've made it, from scratch, it actually looks really good. Does anyone ever add different ingredients such as mushrooms or garlic to the gravy or is it always, always eaten as is? Or cheese to the biscuit mix (like cheese scones)? I'm just curious about variations and these are genuine questions. No shade, but your pans will probably last longer if you can get hold of a plastic heat-proof whisk. You have to be really careful because metal utensils will scratch up and damage the non-stick coating of your pans. This is the same reason you never use wire wool/Brillo pads/the scouring side of sponge scourers to clean non-stick cookware.
You need to try savaly dip am from the north east uk washington tyne and wear
I've been waiting for this I'll defo be trying this out! And please will someone get them a silicone whisk!
I love the look of those "biscuits" but not the gravy. I will try them biscuits with some of my own gravy, I think I will appreciate them more that way 🙂
Ive always sorta turned my nose up at this when someone mentions biscuits and gravy. However, after seeing you two cook is from scratch, it does look tasty. Think im going to have to make it myself! - Great vdeo, take care both of you. o/
I'm definitely gonna try this
K watched the video you went a little easy on the black pepper and you don’t use metal whisks on heavens greatest pans that’s a total fail! But y’all some of the nicest people I’ve seen on TH-cam so I love it. Hey perhaps you can show the people of the UK Gumbo
Great im going to try 😊
Whilst living in the US, my kids and I regularly took breakfast out on Saturdays. Our local town diner in VA had "shit on the shingles" as a regular menu item. None of us thought the name tempted us. Your dish today looks very similar. I guess one mustn't judge a dish by its name or its looks. 😅
Ahh thanks for doing this guys I have never eaten your biscuits and gravy and didn't really know what it was, so this was really interesting for me, a Kent Brit 😊 So your gravy, we make the same here in the UK, but we call it a white sauce, and we sometimes put grated strong cheddar in it to make a cheese sauce! We use that to make things like lasagne! Maybe you guys could make a UK lasagne using your 'gravy', or our white sauce 😊 x
I would definitely try it. 😊
I’m a Brit my wife & I actually made that with the sausage in the gravy. YUMMY😮
Flippin heck...we would call that scones and white sauce...but we would never eat it lol.
❤ thank you. I'm gonna try them. American pancakes next?????? ❤❤❤
I like idea of the scones I call them here in Scotland and I always make my own sauces for lasagne or macaroni or even tomatoe base sauce so was wandering could I have cheese in my gravy and have with the scones 😊
Would love to see the chicken and waffle or your pancakes cause I think they are both different to what we have here would love to know how you make them ❤
We do have Chicken Alfredo, one of my mother's favourite things to cook
You need to try and get "Pease Pudding" and try that in a sandwich with ham. It's a North East UK favourite.
just the smell of that makes me want to throw up lol
Definitely but you have to have in Greggs Scottie 😊😊
Pease Pudding is an acquired taste. My mum loved it. Over the years ive ive come to enjoy it. One thing I absolutly love is yellow split pea and ham soup!
If there is one thing I could scour from existence it would be peas pudding. The smell, the texture, the complete lack of appealing flavour.
Hot pease pudding is lush
You know that's a great way of giving milk, butter and cheese extra life if you add cheese that's started to go bad just add plain flower till its nice and thick not only do you have a nice thick cheese sauce but if you put in the fridge it will set and now you have a cream cheese
And you milk butter and cheese that was on its last legs will now last at least an extra week as that cream cheese
That wash basket is full get some washing done JT 😉
Will be cooking this for dinner tomorrow
You are so right about not being able to reproduce a grandparent's cooking. My grandfather used to make the best Bolognaise sauce in the world. I've watched him many times and have followed his recipe to a T yet it never comes out the same.
A Louisiana Chicken place has opened across the UK called Popeye's, and they sell American biscuits and gravy. However, it seems they use our gravy.
Love your sweatshirt Anna
Oh the sausage! I get our dogs food in those tubes 😂 it’s not what I think of when I say sausages! So weird that we are so similar yet so very different! ❤
I've used hamburger from tubes like that.
@@dougbrowning82 🤮
Use wooden spoon on none stick pan 😊😊
The sausage you have I would use this and add some pepper and some herbs and put inside pastry and make sausage rolls 😊😊
I tried this at popeyes in the UK. Is that the same or different? I found it a little plain, needs more flavour in the gravy!
JT can you put the instructions in the description?