It's absolutely my favorite segment, for two reasons. One: I'm working on losing weight and this gives me a ton of ideas. Two: Because of the substitutions required we learn a lot about what makes food great and get some good techniques that not only help for the specific recipe but others as well.
I honestly didn’t know biscuits could be homemade that easily, I cook a lot but don’t bake or do anything bread related at all, that’d be a killer way to make a homemade sausage/bacon, egg, and cheese at home which is one of my favorite breakfasts on the planet! Thanks my man!
This is a super dumbed down version of biscuits though which will still the job just fine but with a little more effort you can do much better. Check out Joshua Weissmans recipe for buttermilk biscuits, that one‘s really good and actually not that much more difficult or time consuming compared to Ethans version.
This is the two-ingredient drop biscuit recipe that Kenji posted several years ago on Serious Eats. It's how I made my biscuits for biscuits and gravy.
Biscuits can be made easily or they can be made well. I don't care how many times you fold that dough, it won't be the same as having tiny pockets of cold butter to create flaky layers. There's always a sacrifice to shortcuts. But if someone isn't picky or just doesn't have a refined palate, little tidbits like this are good to have on hand. Especially if they're in their beginning stages of home cooking.
@@ebrakefml nah those layers dont make good biscuits for biscuits and gravy, you want something that is still light but has enough strength to hold up well with lots of gravy now the butter still adds significant flavor but its not that noticeable for this application especially if you use butter instead of cream for the browning
This recipe has just helped me SO much. I've been on a longer weight loss journey for a while now and replacing foods I crave regularly with a lower calorie alternatives has helped keep my progress and maintain a healthy lifestyle. Biscuits and Gravy have been my white whale for a while, so this just changed the game for me, dude. Thanks for all that you do!
@@satoshiketchump There are two types of people in this world. People who open their biscuits before adding the gravy, and uncultured swine who leave them whole and make a sloppy unmanageable mess that makes for awful presentation.
quick tip for the square biscuit technique; if you cut a little strip off the outside sides as well so every face has a cut edge they rise much better and more evenly, you can see it on your biscuits in this video that the non-cut sides seem to be "pinched" down a little!
Agreed. Most calorie conscience recipes (rare as they are) basically give up on flavor or doing the bare minimum to dress up a pile of protein. This series bridges the gap wonderfully.
I really love this series! My spouse is trying to eat low cal but his biggest concern is eating bland. I like your creativity! You should name the series “Calorie Cut” haha
I made kenji Lopez version of this. I'm from the UK so never had it before. Did it exactly as he did. It was cream biscuits. Easy recipe. But all the dairy gave me the shits after lol. Its also super rich. Couldn't finish it all.
just about any recipe you find for these is gonna be an american sized serving id recommend making 6 biscuits instead of 4 for this recipe, more appropriate for yall nonamerican's bellies
Wow. Biscuits and gravy are one of my favorite breakfasts of all time, but I thought I wouldn’t get to eat them again for months since I started getting my nutrition under control... THANK YOU!
Love your videos, as I think we're both perfectionist cooking nerds that love making scientifically solid recipes. As a Southern boy, I was interested to see what you did in this video. With that said, there are a few things that stood out. Don't melt butter in the pan first (in your base/example recipe). The sausage (and later the roux) benefit greatly from only relying on the ample fat that comes out of the sausage. Don't make square biscuits. They're supposed to be round so that they cook more evenly & don't get the dry corners. Square biscuits are pretty much only the norm when campfire cooking. You need to use a mixer of some sort when using xanthan gum. It's incredibly hard/impossible to properly mix it without. You usually want to remove the sausage from the pan when you are browning your roux. You can see that your gravy turned out too pale because you weren't able to get your roux dark enough because it was in a crowded pan with meat that continued rendering moisture/fat. This also turned out disturbingly thin with oversized chunks of meat that should've been broken up much more. Ground turkey does not belong in biscuits & gravy. Sure that's gatekeeping, but the moment you remove pork, you're no longer making the same dish. This was probably a bad recipe to try adapting to low cal. You didn't clean cut all the sides of your biscuits, so they didn't rise properly. Even if you insist on square biscuits, make a straight clean cut to trim off a bit of dough, so they cook properly. I hope you're like me & want info like this to make an even better recipe, rather than assuming I'm a hater. Love your work, so please don't assume negative intent.
Strongly agree about browning the roux and using a blender to incorporate xanthan gum. I'm also not sure xanthan gum is the right choice of thickener for this application but I'm not well-versed enough in hydrocolloids to really give an informed recommendation on this front. I do enjoy square biscuits.
@@lrmorgan07 Yeah, xanthan gum is an odd choice that I can't imagine possibly working properly based on my use, but can't judge too harshly since I've never tried it for this purpose.
Hasn't been long since I found this channel from the Low Calorie Smash burger and I have to say the content is consistently top notch. Entertaining, and very educational this is the stuff that inspires me to be a better kitchen wizard and content creator. The low calorie Butter Chicken recipe is 🔥 made it phenomenally the 1st time and I never felt so dang accomplished making a meal Lol
Biscuits n gravy. Usually with sausage. Just called biscuits and gravy. Gotta cut the biscuits in half horizontally, with insides facing up. The out side is harder then the inside, so when you flip them over they cut more conveniently. Delicious.
I second that, please please PLEASE continue with this lower calorie segment. Really enjoying it, and really enjoying making these foods and learning how to make them. Thanks again for making stellar content! I converted my father in law to brining chicken, and he loves it.
you need to vigorously disperse xantangum in order to get it to work properly. Use a standmixer and 1% of the total weight of the liquid. The more power the better it takes about one minute. Hand mixing simply wont cut it. It is not like say starch and does not react with temperature.
So would you do this with the milk before adding it to the pan, or do this with a portion of the milk and add it to some milk that’s already in the pan?
I'm sure he has the same thing. People outside of Philly have a tendency to say "steak and cheese" instead of "cheesesteak", and it's infinitely infuriating
Well I know what I'm making this Saturday!!! This is a lot more work than I usually put into cooking, but by god you make it look good. Thank you for your videos, I'm learning a lot.
Ethan, I love the lower cal series and how you break down and analyze certain aspects of cooking. Any chance you could start a series for folks with hypertension? It's hard being told to avoid salt...
Skip the syrup, use ground fennel seed instead. Also I've used almond milk with plenty of success, there's just a touch of sweetness to it, which you'd be getting from the syrup you subbed out anyway.
@Ethan Thank you so much for your videos. I am a home cook and often I find it hard to do some of my more favorite dishes (smoked ribs) in an apartment. Please keep up the awesome content. I like the idea of making food traditionally for a home with more space, gadgets, or outside appliances in a small apartment kitchen. Thank you
A real shame this one only has a little less than 80k views. It's a killer vid with that biscuit tech and me just learning about sausage and gravy since I immigrated to America XD
Butter and cream are hands down easiest things to replace in both baking and cooking. 95% times you will not miss thrm or feel the dufference, and you can cut hundreds of calories
I think in general, the lower cal version is something people should add to their cooking repertoire. Besides less calories, it also means no red meat (something many of us consume a bit too much of) and gives people another use for ground turkey.
You'll be suprised at how well heavy cream can replace the more common butter & milk combination. I promise, mashed potatoes tastes so buttery with just heavy cream and no butter or milk. On the other hand, there's no reason (except cardiovascular) not to have BOTH butter and cream in 'em, so I guess I'll march with you.
I mean it's not that crazy though. It's just a regional variation which is delivering virtually the same experience. One is just slightly more acidic. If you mean the normal ones. The low fat stuff is tbh pretty disgusting to look at
@@speedmetalmassiah567 😂😂😂 bro, lol I'm from a not so rich family in Houston and my family would make that all the time. We called it S.O.S. cause I was a child and we put it on pieces of toast instead of those expensive ass biscuits lol. Nah, thats just how we had it
So, call me nuts, but I had made biscuits and gravy(diner style, it was a cheat breakfast) last week and decided to throw some pickled onions on to break up some of the fattiness.... Freaking amazeballs. You HAVE to try it the next time you make this haha
I’m eating this right now and I’m not sure how I messed it up, but something doesn’t quite taste right in the gravy. The sausage is a little too spicy for my family, which is fixable in the future. But the gravy tastes like wet milk. Might it be because I used Lactaid instead of regular lactose milk? It looked about the same in the picture, save some cooking differences (my sausage didn’t get browned as much), but the gravy seemed too watery. I was worried that I didn’t use enough xanthan gum, so I added 1/4tsp more. The biscuits and sausage were solid and will totally revisit to tweak and make to taste, not overwork the dough, etc...I’m just really concerned I messed up the gravy somehow.
It might be the Lactaid, because lactose is a sugar, so that being cooked might have contributed to the flavor. Maybe just the smallest Touch of sugar would help? Also, you should Brown the sausage more because that contributes to the flavor, the Browning is what makes it taste like gravy as opposed to milk. Using a different fat like bacon fat or something might also help. I would also say maybe try reducing your gravy a bit more before you thicken it, since reducing a concentrates the flavor, which would help it taste a little bit less like milk. Be very careful of this though, because you might burn it.
Those biscuits look easy to make and I think I'll make them since I'm lazy and I think this would probably be a good recipe to have down before college :,)
SO surprised that a foodie, like you, would use crappy syrup. NOTHING compares to the real deal... That said I like the easy biscuit tip, and I’ve been enjoying your videos 😋
For that amount of gravy I’d probably only use one biscuit, this is going on my “definitely try” list, likely this weekend. Already doing homemade bro sausage from chicjen
![[TH] 2024 PMSL SEA W1D5 | Fall | เก็บแต้มของจริง คือวันนี้](http://i.ytimg.com/vi/EciIAlCXg5k/mqdefault.jpg)
I love the low-calorie segment...pls continue with it
Facts
Easily my favorite segment
Agreed
It's the whole reason I subbed! I want it every time!
It's absolutely my favorite segment, for two reasons. One: I'm working on losing weight and this gives me a ton of ideas. Two: Because of the substitutions required we learn a lot about what makes food great and get some good techniques that not only help for the specific recipe but others as well.
Just made this, didn’t even use the xanthum gum, just used 1tbsp of flour in the gravy to thicken. It tastes just like the real thing. 10/10
Ingredient report:
Mayo and pickled onions were not seen in this video.
This has been your ingredient report.
Keep up the good work!
You the Mvp
Sipper bottle isn't there either
Keep up the good work
Love you
I honestly didn’t know biscuits could be homemade that easily, I cook a lot but don’t bake or do anything bread related at all, that’d be a killer way to make a homemade sausage/bacon, egg, and cheese at home which is one of my favorite breakfasts on the planet! Thanks my man!
This is a super dumbed down version of biscuits though which will still the job just fine but with a little more effort you can do much better. Check out Joshua Weissmans recipe for buttermilk biscuits, that one‘s really good and actually not that much more difficult or time consuming compared to Ethans version.
This is the two-ingredient drop biscuit recipe that Kenji posted several years ago on Serious Eats. It's how I made my biscuits for biscuits and gravy.
Biscuits can be made easily or they can be made well. I don't care how many times you fold that dough, it won't be the same as having tiny pockets of cold butter to create flaky layers. There's always a sacrifice to shortcuts. But if someone isn't picky or just doesn't have a refined palate, little tidbits like this are good to have on hand. Especially if they're in their beginning stages of home cooking.
@@ebrakefml nah those layers dont make good biscuits for biscuits and gravy, you want something that is still light but has enough strength to hold up well with lots of gravy now the butter still adds significant flavor but its not that noticeable for this application especially if you use butter instead of cream for the browning
This recipe has just helped me SO much. I've been on a longer weight loss journey for a while now and replacing foods I crave regularly with a lower calorie alternatives has helped keep my progress and maintain a healthy lifestyle. Biscuits and Gravy have been my white whale for a while, so this just changed the game for me, dude. Thanks for all that you do!
You've got to pull those biscuits apart then put the gravy over them.
My thoughts exactly. He did the total noob move.
He said he preferred it this way. Each to their own I guess.
@@satoshiketchump There are two types of people in this world. People who open their biscuits before adding the gravy, and uncultured swine who leave them whole and make a sloppy unmanageable mess that makes for awful presentation.
You gotta cut them in half and make sure that the inside is facing up
quick tip for the square biscuit technique; if you cut a little strip off the outside sides as well so every face has a cut edge they rise much better and more evenly, you can see it on your biscuits in this video that the non-cut sides seem to be "pinched" down a little!
true, and trimming the edges would technically make it lower calorie
I place them against each other and they raise straight up.
I always trim all my edges and combine them to make a monster blobby biscuit that I use for a sandwich!
Suggestion for the next low calorie episode: calzones
Dare you enter the low cal calzone zone?
Cal cal zone zone
Game changer.
Ben is deeply depressed
I'm a competitive bodybuilder, and this series was a saving grace for me during my first prep. Please continue with it! Love the channel.
As somebody who is currently calorie counting, these videos make me so happy. Please keep it up!
You can even sub out the maple syrup for sugar-free pancake syrup. My favorite is Mrs butterworths
This is my favorite series you do. Really cool way to approach recipes.
Agreed. Most calorie conscience recipes (rare as they are) basically give up on flavor or doing the bare minimum to dress up a pile of protein. This series bridges the gap wonderfully.
Can't believe how great the low cal biscuits are! They're a new family favorite. What a great recipe!
I really love this series! My spouse is trying to eat low cal but his biggest concern is eating bland. I like your creativity! You should name the series “Calorie Cut” haha
I made kenji Lopez version of this. I'm from the UK so never had it before. Did it exactly as he did. It was cream biscuits. Easy recipe. But all the dairy gave me the shits after lol. Its also super rich. Couldn't finish it all.
just about any recipe you find for these is gonna be an american sized serving id recommend making 6 biscuits instead of 4 for this recipe, more appropriate for yall nonamerican's bellies
Considering I’ve been making Kenji’s version of this EVERY WEEK since his video came out, I should probably give this a try 😅
Wow. Biscuits and gravy are one of my favorite breakfasts of all time, but I thought I wouldn’t get to eat them again for months since I started getting my nutrition under control... THANK YOU!
Love your videos, as I think we're both perfectionist cooking nerds that love making scientifically solid recipes. As a Southern boy, I was interested to see what you did in this video.
With that said, there are a few things that stood out.
Don't melt butter in the pan first (in your base/example recipe). The sausage (and later the roux) benefit greatly from only relying on the ample fat that comes out of the sausage.
Don't make square biscuits. They're supposed to be round so that they cook more evenly & don't get the dry corners. Square biscuits are pretty much only the norm when campfire cooking.
You need to use a mixer of some sort when using xanthan gum. It's incredibly hard/impossible to properly mix it without.
You usually want to remove the sausage from the pan when you are browning your roux. You can see that your gravy turned out too pale because you weren't able to get your roux dark enough because it was in a crowded pan with meat that continued rendering moisture/fat. This also turned out disturbingly thin with oversized chunks of meat that should've been broken up much more.
Ground turkey does not belong in biscuits & gravy. Sure that's gatekeeping, but the moment you remove pork, you're no longer making the same dish. This was probably a bad recipe to try adapting to low cal.
You didn't clean cut all the sides of your biscuits, so they didn't rise properly. Even if you insist on square biscuits, make a straight clean cut to trim off a bit of dough, so they cook properly.
I hope you're like me & want info like this to make an even better recipe, rather than assuming I'm a hater. Love your work, so please don't assume negative intent.
Strongly agree about browning the roux and using a blender to incorporate xanthan gum. I'm also not sure xanthan gum is the right choice of thickener for this application but I'm not well-versed enough in hydrocolloids to really give an informed recommendation on this front. I do enjoy square biscuits.
@@lrmorgan07 Yeah, xanthan gum is an odd choice that I can't imagine possibly working properly based on my use, but can't judge too harshly since I've never tried it for this purpose.
Wow! Really loved your input! Thanks for the tips~
Love how you are going hard mode on the less calories recipes.
Hasn't been long since I found this channel from the Low Calorie Smash burger and I have to say the content is consistently top notch. Entertaining, and very educational this is the stuff that inspires me to be a better kitchen wizard and content creator. The low calorie Butter Chicken recipe is 🔥 made it phenomenally the 1st time and I never felt so dang accomplished making a meal Lol
Thank god you do low calorie versions of food ethan....absolutely a life saver now that i count calories
The low cal vs reg cal segment is my favorite on your channel man. Keep it up!
As a fitness enthusiast these vids are definitely my favorite ~
Low calorie high protein biscuits and gravy?
Me, a southern firefighter: *Yee haw intensifies*
If you make your own sausage with some lean ground pork, it'll be near the same calories and taste way better
Biscuits n gravy. Usually with sausage. Just called biscuits and gravy. Gotta cut the biscuits in half horizontally, with insides facing up. The out side is harder then the inside, so when you flip them over they cut more conveniently. Delicious.
I second that, please please PLEASE continue with this lower calorie segment. Really enjoying it, and really enjoying making these foods and learning how to make them.
Thanks again for making stellar content!
I converted my father in law to brining chicken, and he loves it.
this is the kind of content I need Ethan
Thanks for covering a lesser Calorie option! Two recipes and more choices are really appreciated!
I’m Canadian and I had never heard of sausage gravy and biscuits until this video
I can't wait to try this. I love biscuits and gravy and never thought to use yogurt.
You just knocked about 25 minutes off my biscuit making routine. Thank you.
Ethan, This is probably my favorite cooking series. Teaching people how to cook foods they love but healthier, is amazing!
I could tell you were shook by your own work on that low cal plate. Love this series :D
These lower calorie biscuits truly steal the spotlight. I’ve made them twice and the simplicity makes them a new staple in my breakfast kitchen.
Would cheese be a loaf of milk
If you can steal jokes and still get likes, then yes.
cheese would be more like sourdough milk
This series is a life saver dude
Honestly watch these so I learn recipes to add to my low calorie arsenala. And you've done it again. Absolute Fav
you need to vigorously disperse xantangum in order to get it to work properly. Use a standmixer and 1% of the total weight of the liquid. The more power the better it takes about one minute. Hand mixing simply wont cut it. It is not like say starch and does not react with temperature.
So would you do this with the milk before adding it to the pan, or do this with a portion of the milk and add it to some milk that’s already in the pan?
@@rananapier8424 before
As a southerner hearing biscuits and gravy said in the reverse order triggers me.
Lol same
why are you gay
I'm sure he has the same thing. People outside of Philly have a tendency to say "steak and cheese" instead of "cheesesteak", and it's infinitely infuriating
What kind of monster says "steak and cheese"?
@@Twisted_Logic A clearly sadistic one.
Well I know what I'm making this Saturday!!! This is a lot more work than I usually put into cooking, but by god you make it look good. Thank you for your videos, I'm learning a lot.
Ethan, I love the lower cal series and how you break down and analyze certain aspects of cooking. Any chance you could start a series for folks with hypertension? It's hard being told to avoid salt...
Agreed, even products at the store like ketchup - its so hard to find low salt for high blood px
Best series ever! It seriously has opened up my calorie tracking third eye!
Instead of xanthan gum you can also use starch. Make a starch slurry and add it to the cream and cook it for a little bit.
Skip the syrup, use ground fennel seed instead. Also I've used almond milk with plenty of success, there's just a touch of sweetness to it, which you'd be getting from the syrup you subbed out anyway.
Absolutely my favorite breakfast, lunch or dinner. Love your low cal version.
Pro Tip: If you prefer sausage links or patties, just remove the meat before adding the flour and change nothing else. Excellent gravy.
@Ethan Thank you so much for your videos. I am a home cook and often I find it hard to do some of my more favorite dishes (smoked ribs) in an apartment. Please keep up the awesome content. I like the idea of making food traditionally for a home with more space, gadgets, or outside appliances in a small apartment kitchen. Thank you
A real shame this one only has a little less than 80k views. It's a killer vid with that biscuit tech and me just learning about sausage and gravy since I immigrated to America XD
Butter and cream are hands down easiest things to replace in both baking and cooking. 95% times you will not miss thrm or feel the dufference, and you can cut hundreds of calories
just found your channel and i am obsessed!
Wow that biscuit recipes way easier than any others I've seen.
I think in general, the lower cal version is something people should add to their cooking repertoire. Besides less calories, it also means no red meat (something many of us consume a bit too much of) and gives people another use for ground turkey.
These biscuit recipes seem like a game changer. I’m definitely going to have to try
Using this recipe to make cheese biscuits will be epic.
I'm really digging this series.
you must continue with this series, so good :)
While I can overlook the buttermilk substitution, I find the lack of butter in these biscuits disturbing
**Imperial March me out**
You'll be suprised at how well heavy cream can replace the more common butter & milk combination. I promise, mashed potatoes tastes so buttery with just heavy cream and no butter or milk.
On the other hand, there's no reason (except cardiovascular) not to have BOTH butter and cream in 'em, so I guess I'll march with you.
Agreed, who doesn't butter their biscuit EVEN when putting sausage gravy on it!
His biscuits look more like bread. Not necessarily a bad thing, but you won't be seeing those types of biscuits down south
I mean it's not that crazy though. It's just a regional variation which is delivering virtually the same experience. One is just slightly more acidic. If you mean the normal ones. The low fat stuff is tbh pretty disgusting to look at
I liked your channel before, but after this video I love it.
Also, your link to the recipe isn’t working just FYI.
Love the vid! Do you know what amounts of baking powder and salt would need to be added to regular flour to have the same "rise" as the self-rising?
Call American food boring all you want, you can't deny how comforting it is
Immersion Blender is my go-to tool for dispersion of gelling agents-or anything, really. It's such a versatile tool.
Love these low-cal versions of recipes!!
I have never heard an American refer to it as “sausage gravy and biscuits”
Bruh it’s biscuits and gravy come on
you know it does have sausage in it sooo
That was sausage gravy though. You can also make it with bacon grease or just butter
My grandpa used to call it “Shit on a Shingle”.
@@speedmetalmassiah567 😂😂😂 bro, lol I'm from a not so rich family in Houston and my family would make that all the time. We called it S.O.S. cause I was a child and we put it on pieces of toast instead of those expensive ass biscuits lol. Nah, thats just how we had it
I always heard it called "Country Gravy"
You can still totally do the flour and make a rue for the Gravy. Don't need to use xanthan/guar gum in the milk.
"This most be one of the best series so far in this series we've done."
The biscuits recipe need frozen butter shredded and hand-mixed into the flour. It's a must for any respectable biscuit.
So, call me nuts, but I had made biscuits and gravy(diner style, it was a cheat breakfast) last week and decided to throw some pickled onions on to break up some of the fattiness.... Freaking amazeballs. You HAVE to try it the next time you make this haha
I’m eating this right now and I’m not sure how I messed it up, but something doesn’t quite taste right in the gravy. The sausage is a little too spicy for my family, which is fixable in the future.
But the gravy tastes like wet milk. Might it be because I used Lactaid instead of regular lactose milk? It looked about the same in the picture, save some cooking differences (my sausage didn’t get browned as much), but the gravy seemed too watery. I was worried that I didn’t use enough xanthan gum, so I added 1/4tsp more.
The biscuits and sausage were solid and will totally revisit to tweak and make to taste, not overwork the dough, etc...I’m just really concerned I messed up the gravy somehow.
It might be the Lactaid, because lactose is a sugar, so that being cooked might have contributed to the flavor. Maybe just the smallest Touch of sugar would help? Also, you should Brown the sausage more because that contributes to the flavor, the Browning is what makes it taste like gravy as opposed to milk. Using a different fat like bacon fat or something might also help.
I would also say maybe try reducing your gravy a bit more before you thicken it, since reducing a concentrates the flavor, which would help it taste a little bit less like milk. Be very careful of this though, because you might burn it.
Instead of using the gum you can just use flour, about a table spoon will thicken it up (but add as needed)
Love this series
This is unreal! 😱😱😱😱😱😱
I need this! ❤️❤️❤️❤️
Word of warning: don't mix the milk + xanthan gum too vigorously. If it's frothy, the texture of the gravy ends up being really weird
My OCD was very happy with the nutritional pie chart of the low cal version.
I was just thinking about having biscuits and gravy
Great segment. Keep it up.
Man, i was really missing the biscuits and gravy from the diner down the street yesterday, and lo and behold.
i love this segment:) it is the reason i subscribed.
Jeez my guy can edit. This video was lit :)
Love that pie chart 👌🏿
Thanks for the low calorie video. It's my favorite breakfast, oh who am I kidding lol, anytime meal. Gonna give your low calorie a go, thanks
Thanks for the comparison
This is actually great that roux replacement is great and will be used in my Mac
For me, buttermilk biscuits are far superior... with lots of butter of course. As for the gravy, you gotta have some bacon grease in there for flavor.
How is it that every time I have the hankering for a specific meal the next day you release a recipe for that exact meal?! GET OUT OF MY HEAD!!! haha
I can't wait to try this.
I LOVE your videos but I wish you’d put the ingredients & mesurments in the description
Hey! I used your idea of sprinkling xanthan gum into the milk to make an amazing 1 pot Alfredo. So easy and still delicious. Thanks!
I love these low cal videos. Can’t wait to try this!!
We did it fellas
For sure gonna make these
Those biscuits look easy to make and I think I'll make them since I'm lazy and I think this would probably be a good recipe to have down before college :,)
I miss the series
Best one yet
SO surprised that a foodie, like you, would use crappy syrup. NOTHING compares to the real deal... That said I like the easy biscuit tip, and I’ve been enjoying your videos 😋
Hi Ethan love this segment keep it up! Would it be possible to replace the xanthan gum with a cornstarch slurry?
For that amount of gravy I’d probably only use one biscuit, this is going on my “definitely try” list, likely this weekend. Already doing homemade bro sausage from chicjen
Awesome as always
Definitely gonna try this one... someday...
ok you got me w the pepper....we can be friends....
Why can’t you just use cornstarch instead of the xanthan gum?
Z A M T H A M G U M
You can't unhear it. You're welcome!
Is a US sausage sometimes just ground meat with various spices? No casing?
Also, is that yogur or skyr?
Sausage can be purchased in casing or ground without the casing. At least that’s what I’ve seen here in the US!