American biscuits are not scones. Their only similarity to scones is their appearance. American biscuits are eaten with (just to name a few things we eat them with) butter alone, or with butter and jam, or covered in sausage gravy, or even as a breakfast sandwich using a biscuit to enclose , for example, a sausage patty, a fried egg, and a slice of cheddar cheese).
@@MIZZCTM89Common misconception. American biscuits ≠ English scones. While they are similar in appearance, that is all they share. And by your metric of containing similar ingredients, just about any bread-like products are the same thing. Although I do agree scones are a closer approximation to biscuits than most.
@@immnottellingyouwho820 I never said British scones and Americans biscuits are the same thing. I said they are made in a similar way with similar ingredients and the British call American biscuits scones because it's the closest thing they have to compare.
@@immnottellingyouwho820 Exactly! The big difference is that scones use egg, while biscuits don't, so there is a definite texture difference between the two. Also, though I love scones, I don't think they'd go well with gravy! They don't have a lot of sugar, but they are a bit on the sweet side.
@@MIZZCTM89 They are not scones. The ingredients are very similiar but the proportions are completely different and such are baked to a very different taste and texture. Good American biscuits will never be "crumbley" They should always flake apart. If you try to half them by hand and they fall apart into crumbs on you, you done messed up.
Sausage gravy is a bechamel with sausage and black pepper. Usually, you use the sausage fat instead of butter to make the roux. Roux is equal parts fat and flour by weight. As I'm assuming you know, Bechamel is milk or cream mixed into the roux.
We always use both butter and sausage grease, adds a little more flavor. Also, ours is a bit browner than what you normally see in these videos and in a lot of restaurants. Ours is tan in color, that comes from letting the roux get darker, not too far or it will burn, just until in has a medium brown color.
It's important to understand that American portions when eating out are meant to have leftovers to take home, that's part of why meals from restaurants tend to be so large. Also, fun fact about biscuits and gravy, it originated as survival food, we have many meals, deserts, and other foods that seem odd, but were used in times of war rations, natural disasters, or food shortages just to survive. Some say biscuits and gravy originated from the Southern Appalachia region as a cheap means of feeding lumbermill workers. Others say it originated during the revolutionary war when meat was scarce. By cooking the sausage, chopping it up, and mixing flour and black pepper into the meat and grease, you make sausage gravy, this also meant you could spread the meat across more meals. Regardless of how such a classic American dish came to be, it's been a staple dish among the poor due to the cheap ingredients, fast preparation, and because both the biscuits and the gravy can be stored for later use.
LET'S CLEAR THIS UP: 1. Biscuits are buttery and have a fluffy texture on the inside, and a slightly crisp outside as compared to a scone. They are NOT the same thing as a scone and they do not taste the same. Have one and you'll understand! 2. We have "British" gravy as pictured in the US as well which is used for things like roast dinners, and you'll find it a lot at Christmas/Thanksgiving. 3. Saying biscuits and gravy looks like sick or vomit, is fair. It should look gross BUT taste amazing. If you eventually try some and it's gross, stop what you're doing, then go directly to the deep South. If it's still gross, you haven't gone deep enough.
It's not just kids who don't know where their food cpmes from. I've heard grown adults say we don't need farms, dairys and ranches because we get our food from the grocery store. Iced tea reqires a pitcher. You don't make it by the glass.
From the English Dictionary, the word gravy means a sauce made with meat. It's interesting that the English believe that their gravy is the only gravy ever made. In the US, we have so many types. Beef gravy, sausage gravy, turkey gravy, chicken gravy, etc. Italian Americans call their pasta sauce gravy. They invented the word but are clueless of the meaning
If you are trying 'Sun Tea' and want that American Southern sweet tea flavor, add 50 grams of sugar for each liter/litre and stir thoroughly to dissolve all the sugar. With each serving, a wedge of lemon is a must (squeeze the wedge into the tea, and drop what remains into the tea.), and of course, poured into a glass filled with ice.
You can get plain white gravy, pepper white gravy, sausage white gravy, or dried beef white gravy. I love them all on biscuits or English muffins. Soooo good. Our biscuits for gravy are not in any way like a scone. Biscuits are fluffy, buttery and so awesome with butter, jam, and peanut butter. Even our cinnamon raisin biscuits are not like a scone. They are still fluffy and buttery with cinnamon, raisins, and a light glaze on them.
In the deep, deep south there is also tomato gravy. And my Mama was a master at it. (Uses bacon rendering in the gravy and not sausage, though I'm sure sausage rendering would be just as delicious, just not how my Mama made it.)
When you guys come over, you'll easily find Biscuits and Gravy all over Texas, but try to find a nice old school diner where they take time to do everything by hand and from scratch (no shortcuts)...no skimping on the butter...somebody's great grandmother's buttermilk Biscuit and gravy recipe type of place. Same thing goes for Grits...As Americans, we know that Grits is the easiest thing to mess up, but when it's done right...nothing like it. Grits and butter and brown sugar if you like sweet, for those who prefer savory stuff you have Shrimp and grits, eggs and grits, Grits and gravy. However, don't just eat Grits randomly from anybody...ask around...do your research! There places that do it well, but a lot of places don't get it right. Oh and, don't even bother asking for Grits if you get to New York...that my part of the world born and raised, but, trust me, it's not something they even understand.
We have brown gravy in the states but we usually have it with things such as roast or meatloaf with mashed potatoes. The sausage gravy is mainly eaten on biscuits, although it is also quite good over rice. Also what you call biscuits, we call cookies over here.
For the US white gravy...Don't forget chicken-fried chicken (breast patty) and chicken-fried steak!! If you haven't tried this, you must!..Oh yes you must! Mashed potatoes and corn are also requisites. Peace, Love!!
Yes, it has sausage bits and is made from the sausage drippings after it is cooked. We also brew Sun Tea. Basically, it's a gallon of water with 6-8 tea bags and left out on a sunny day for several hours. The slow brew is much better than adding boiling water. The South does things differently but it all just works.
Please remember, even though British people can recreate American foods in Britain (kind of) it will always be better to have an American make you your American food or give you a recipe...so however good they think it is multiply that by 10 😅❤
Exactly! I know places like the U.K. tend to have rather bland sausage, compared to our breakfast sausage, which has plenty of sage for flavor and some cayenne for a spicy kick- that makes the sausage gravy more flavorful than if they were to try it with a bland sausage! I've seen plenty of times when Europeans will try making one of our foods, but not use the right ingredients or techniques, and they're disappointed in the results!
Correct, especially Biscuits and gravy should be prepared by a Southerner who grew up eating it. In our East Texas house it is made with spicy breakfast sausage.
@@RogCBrand I watch the yt channel Patrol Nation, he's Australian, he talked to several people in the US about how to make proper biscuits and gravy. He videoed his effort at making it. When he put that first bite in his mouth he nearly cried it was so good. Then I've watched brits put all kinds of stuff in the gravy, from hot sauce to Worcestershire sauce, that must be because their sausage is so bland. Good sausage gravy only needs sausage, flour, salt, pepper and milk.
Yeah even americans would have trouble making american food in the UK. Cant get any ingrediants. Just look a what their bacon looks like. They dont have meltable cheese so you cant make cheese sauces. They dont have tortillas so you cant make tacos. etc.
@@cyndib511 Yeah! I saw his video too! And I think you're so right about them adding stuff because they're not used to having the flavor already there!
I was raised in Nashville, TN, but I was raised by mom and her family who were all northerners. I am the only one in my immediate family that likes sweet tea. It's wonderful specially in the summer when it's regularly 32c -38c most days for several months and you can have 90% humidity. Biscuits and gravy are one of the few southern foods everyone in my family loves. It isn't difficult to make as long as you can get pork breakfast sausage there.
❤ the reaction as always!! So here in Texas, when I was growing up, the way we made iced tea was... you put 4 tea bags in a 1 gallon glass jar with 1 gallon of water , then it is placed outside on the pourch or put on a window seal where the sun can shine on it for 3 to 4 hours. After at least 3 hours in the hot Texas sun, we then add sugar to it to make it sweet. We just taste test it until we like the right amount of sweetness. After that ,it is placed in the fridge until it's cold. When ready to serve, it's poured in a glass, and ice is added. This process makes the tea super delicious!!
I love iced tea using that method of putting it in the sun (I call it sun tea = don't know if that's correct terminology). It comes out clearer and less bitter than boiling and steeping the tea before chilling. I like plain iced tea - no sugar OR an Arnold Palmer light on the lemonade.
Okay, listen when you were talking about the frog's legs. It's not just adding seasoning into the breading. In the South we season every layer of food for optimal flavor. That means seasoning and marinading the frog's legs...your choice of seasoning blend in some milk or buttermilk (preferably ) if you can find it. Helps tenderize the proteins in the legs and keeps them really moist and juicy. Buttermilk works great for fried chicken as well. Same steps for optimum crispy flavorful chicken. Happy eating and Enjoy! 🤤 😋
If buttermilk is not available it can easily be made. 1/2 whole milk + 1 1/2 teaspoons lemon juice or white vinegar. 2/3 cup buttermilk = 2/3 cup whole milk + 2 teaspoons lemon juice or white vinegar
I approve of this comment! My Grandmother(s) knew how to cook everything and anything and make it taste good to great (my maternal Grandmother was an immigrant from WW1 southern Germany and grew up poor on a southern farm in Europe, and my paternal Grandmother was a first or second-generation that could make the hell out of headcheese). The secrets are most often in the preparation of the meats. As a result of learning from them, my favorite fish to eat was a bullhead (which many consider a "mud cat"). Drying/draining, milk, and saltwater are often in the mix for preparation. I remember one of the most shocking food stories of my teenage years was loving what GM could do with a carp (which is a trash fish to most of us). I still wish my paternal GM had written down the recipe for headcheese so that we still had it (headcheese is the country equivalent to SPAM (registered trademark) for country folk).
Making a biscuit is simple but also difficult. Butter has to be cold and cut into the flour. It’s best with a soft wheat flour. It needs to be work together enough to hold but not over worked or it will get tough. And you have to get the fold’s correct. Then don’t roll it out to thin or it won’t rise properly. Also they need to be close so they go up. An American biscuit is sort of like the love child of a scone and a croissant. Gravy is a breakfast sausage starter. Use the grease that is cooked out and add flour to make the rue. Then whole milk and let it thicken. Also don’t skimp on the black pepper!
Here's the thing about sweet (iced) tea. People think you have to have it so sweet that it makes your pooter pucker. I will not drink unsweet tea but I don't like it over sweetened either. I order my tea unsweetened then sweeten it to my liking with whatever sweetener available.
Iced tea is usually a mix of orange pekoe and black pekoe tea. Use about 1 family size tea bag per quart. 3 to 4 bags for a gallon. Boil the water and let the tea steep for about 5 minutes. Add sugar to taste while the tea is still hot/warm. Most of us add a lot of sugar. Then chill it down and serve over ice. Community brand is the best, in my opinion.
I love you all's attitude. You guys are so open to trying new things and that's great. I know that biscuits and gravy can look off putting but it's so savory and so delicious.
It has pork breakfast sausage grounded up in it a lot of people outside of America uses the wrong sausage and the gravy is easy it's just milk flour and sometimes I put butter in mine and you mix it with sausage on low heat
12:29 Iced tea is brewed black tea with sugar (to taste, some like more, some like less). You can also add other flavors,like peach or lemon, or other flavors. Tea with lemonade is called an Arnold Palmer.
My family called it "milk gravy". It's good for all kinds of things: biscuits and gravy w/sausage, chipped beef and gravy on toast, and even as the sauce for casseroles. It's REALLY great on mashed potatoes too, especially with fried chicken. Also, if you can find Cavender's All-Purpose Greek seasoning, it will make your fried chicken taste really closely to KFC, except it's a little better than KFC.
You can make a quick biscuit using self-rising flour and heavy cream. Start with equal parts, then add a little flour at a time until it forms a dough you can roll out. Flour the top of a glass and use it for a cutter. You will want to experiment with how you like it best, but if you put them touching in a round pan you will get a nice crust. Bake at 180C for 10 to 12 minutes. For the gravy, brown what we call bulk sausage in a skillet, Humm. This one is harder to explain. If there is a lot of fat, drain some. Add a couple of tablespoons of regular flour and stir until the flour "browns." Add milk a little at a time until the gravy is the thickness you desire, stirring constantly.
Sausage Gravy is so simple to make. All you need is sausage, flour, and milk. Salt and pepper too if you wish. All you do is cook up some ground sausage in a skillet. Add some flour to soak up the grease and coat the sausage, and then you start adding in the milk and stir until it forms the consistency you want...thick or a bit more the runny. Just add more milk for more runny Gravy, add more flour to thicken it up. It's literally that simple. And regarding what Gravy is, Gravy is simply defined as a covering sauce. Salad Dressings and regular old condiments like Ketchup, Mustard, BBQ Sauce, and Mayonaisse could be considered Gravy, but they rarely are. But in general, a Gravy is made from the drippings (grease) of whatever meat you are cooking. So if you're cooking poultry, you'll get a tan-ish yellow gravy that is good on mashed potatoes and stuffing. Some people put it on vegetables, but eh? I can go without that. Chicken gravy is made with either Chicken Broth and Flour, or Chicken Drippings and Flour, or with both broth and drippings (and flour)...flour is just your thickening agent, right? Beef or Brown Gravy as my deprived British friends call it is made with Beef drippings, Beef Broth, and Flour. Sawmill (or just plain white) gravy is made the same as sausage gravy, but without the sauage chunks. In other words you just drain the sausage drippings from the skillet and add the flour to that instead of the whole pan of sausage. Sawmill gravy can be used for Mashed Potatoes, dipping sauce for fries, Chicken planks/fingers, and a covering sauce for Country Fried Steak or Chicken.
Great video. I’m glad Kat got to see what biscuits and gravy is all about. You definitely need to make it for her. Hope get to feeling better soon, Jono.
Just a couple of things to keep in mind: First is that Southern style American biscuits do not have sugar as an ingredient so the biscuits themselves will never be sweet, they should be a savory bread. Second is that our sausage gravy is made exactly the same as a British brown gravy with 2 differences. Difference 1 is that we use milk instead of water. British brown gravy is watery because of well... water. Milk, because it has proteins, will thicken because of the proteins interaction with the flour in the rue. The second difference is instead of using the fat and drippings of a roast, we use the fat and all of the breakfast sausage not just the drippings. Also, the "lumps" in the white sausage gravy is simply chunks of sausage, not chunks of fried flour or something. That is it, that is all of the differences.
Your "scientific" explanation for how roux works is completely wrong. What liquid one uses has no bering to how thick the end sauce will be. A roux works thanks to the thickening power of starch. Starch is made up of minuscule granules, each of which contains two different forms of starch molecules. First are the long, thin chains of glucose known as amylose; the second are branched clusters of glucose known as amylopectin. When starch is combined with water and heated, the granules swell and burst, and those molecules spread throughout the water, bumping into each other and slowing the movement of all the molecules in the solution. This slowing of movement is what we perceive as thickening and viscosity. The starch molecules that are most effective at doing this are the long amylose chains, which, much as with a logjam in a river, bump into each other at every turn, and make a rapid free-flow impossible. Clearly, we need starch for thickening, but why make a roux at all? Two reasons. First, a roux is useful for cooking the raw flavor out of the starch, which leads to better flavor and aroma in the final dish. And second, when you combine the starch with a fat, each starch granule becomes coated in the fat. By keeping the flour granules apart, the fat helps them disperse more evenly when combined with a liquid, like stock or milk, later.
@@forbin1185 Congratulations, you used some scientific terms. But I must regretfully inform you that the thickness of the gravies is not solely dependent on the starch and fat molecules used in the different rues, but also the proteins in milk which water does not have. This is why water-based gravy will always be runnier than a milk-based gravy. It is the proteins binding to the starch that makes a milk based gravy thicker than a water based one.
@@gabriellareid3883 completely false it all depends on how much roux you use. texture can be effected by the liquid but not the viscosity. I could make Velouté way thicker than a béchamel by adding more roux than the béchamel
there is no chemical reaction your talking about and nothing is happening on the molecular level. proteins don't bind to the starch granules they are literally incased by the fat preventing them from sticking to each other to float in what ever liquid is being thickened
@@gabriellareid3883 milk is %87 water. the fat and protein might coagulate when heated but because there is so much water in milk its effect wouldn't be noticeable. it certainly doesn't have the thickening power of blood
People will belly laugh at the idea of beans on toast in america. Especially if they mention its "canned american heinz beans". That feels like something id expect in a comedy show mocking the british.
If you want good crunchy fried chicken try mixing cornstarch and flour, season as you like, and make sure the oil is hot enough. Another tip: after tossing your chicken in the flour and cornstarch mixture let it sit for maybe 10 mins to let the chicken kind of absorb some of the flour, then fry and you double fry the chicken.
No one makes this on a grill. You make the biscuits in the oven and the sausage gravy in a skillet,(frying pan). Almost nobody eats squirrel or possums anymore even a rabbit is a rarity
No worries about food waste. Remember the video is edited. Those boys devour everything--just not scintillating content. Jolly has a couple of series of high schoolers tasting that are so funny--kids give such pure reactions.
Jono, there is no reason you can't make biscuits and gravy over a fire outside. To me, biscuits and gravy are absolutely out of this world when cooked over a camp fire! That is one of the main breakfasts we always cook when we go camping and it is simply divine! You do have to be careful to not burn the biscuits, but if you have a tight fitting lid cast iron skillet it works really nice! You guys should try making it......they are not hard and there are plenty of videos online to watch and help you get through it all! Just be sure that the sausage is the breakfast sausage, generally make with sage......that really makes it truly the gravy that we eat when we make it.
White Gravy is essentially a classic Bechamel Sauce with Black Pepper instead of White Pepper and no Nutmeg. American Breakfast Sausage is pork mince seasoned with salt, pepper, garlic, parsley, sage, thyme, oregano, ground coriander and crushed red pepper. Boost flavor with MSG or spice with cayenne pepper.
Shuga is often used in bisquettes in the South, at least in the Deep South Mississippi, shuga is used in Cornbread down here too, we make it sweet and cake-like, I’ve been told by many that mine is the best cornbread they’ve ever eaten, quite the honor to hear that down here, cornbread is a staple..I often share the recipe, bc why not share the joy! Now, as for the tea to be a true Southern sweet tea, I recommend using dark tea, we use a brand called “Constant Comment” (it’s an orange spiced black tea) trust me it delicious! We like to use our coffee pot to run through the hot water over the layered tea bags,, we use (12) bags of the tea each time we make tea, which is 2-3 time per week in our home…we layer the tea bags inside the coffee filter, let the hot water run over the bags into the carafe/pot below, once it’s run through the process, we then pour the hot tea out of the carafe and onto a glass pitcher w/a cup of Shuga waiting within, stirring well to combine shuga into the hot tea. We like to leave the tea bags in the tea to continue steeping till tea is mostly cool, squeeze and remove the bags, then add cold water till the pitcher is full, stir once more -place and leave in the frig…when serving we always add ice, and I like to dollop a bit of Orange Juice and/or a sliced of orange to my tea glass for an added tasteful bit of pizazz -it’s really refreshing in the mornings (brunch) or on a hot summers day! But the kicker for southern tea is the strength and the cup of white granulated Shuga (aka) Sugar. It’s sweet and dark and rich-nothing like it anywhere else in the Country:-)
Southern iced tea is made by boiling tea bags in water a short time. Turn it off and let it steep. Then add a good amount of sugar to a pitcher. Pour the hot tea over to melt the sugar. Stir. Then add cold water or ice water to full. Stir again. Serve over ice. It gets hot in the South, hence the iced tea. You can also add lemon or fresh mint to make it more refreshing.
The biscuits are the hardest part to nail down. Getting the measuring precise and the right kneeding will make the difference between a decent biscuit and an exceptional one.
Sweet Tea: steep bags (black tea) in boiling water to taste. Add hot liquid to sugar. Stir. Then chill over ice or in refrigerator. Add very small amount of lemon to taste in glass. Sweet tea will sour after about 2 days and should be made fresh. About 1.5 cups of sugar to 1 gallon. About 1.36kg per 3.73 liters. Sugar needs to dissolve into the liquid or it will more or less just stay a solid and its like just spooning it from bag into your mouth.
Sweet tea is a famous southern beverage. The tea is brewed strong and combined with a LOT of sugar to make a kind of tea syrup. Diluted with water and served over ice.
Beans and toast, OMG, no way! I am from the South, not the deep south, but we know how to season our food! I don't drink the sweet tea; we ask for half & half when ordering tea. Half sweetened and half unsweetened.
Btw, sausage gravy is mainly a Southern thing. We also do brown gravy, especially at Thanksgiving. Yeah, if y'all like flavor/seafood, my state of Louisiana is for you lol. We do food right.
Make tea by the gallon here. 4 family size tea bags, steeped in hot water. Put 1 cup of sugar in your pitcher, pour hot tea over and stir until sugar disolved. Add water to fill to 1 gallon. Chill, then pour over ice, squeeze of lemon and sprig of mint if desired. (Never, ever use instant tea)
I looked up recipes for Scones last night, and I can confirm that they they are no where near the same as Buttermilk Biscuits (which is actually the full name for them). Scones are made with Bisquick Mix, which is essentially pancake/waffle mix. And then you add your baking soda and powder, sugar, and your flavoring fruits or chocolate. Buttermilk Biscuits are made with Flour, Butter, Baking Powder and Soda, Salt, and Milk or Buttermilk. That's why it's like a buttery bread when baked rather than a sweet pancake or waffle bread that is not soft or fluffy. Biscuits are used for breakfast sandwich breads, Biscuits & Gravy, and sides for certain meals, but they go really well with Fried Chicken. So well in fact that there's chicken biscuit sandwiches. Most fast food joints have a chicken biscuit sandwich on their breakfast menu. At least those that typically have fried chicken fillet sandwiches on their regular menu. KFC gives you a biscuit for most of their meals.
As an American, I absolutely love biscuits. But I cannot understand why Europeans think they are sweet. I don't taste any sweetness to American biscuits...
Oh memories! Every Saturday morning we used to make Scrambled eggs, Fried potatoes with onions (another must try if you haven't had fried potatoes and onions fried together), sausage patties and biscuits and gravy. But we used to brown our flour slightly with just a touch of the sausage grease in an iron skillet before we added everything to it. I don't know why, but the slightly browned flour gave a richer flavor to the gravy than plain white flour with all of the fixings added.
Mr. Graham, if you have not seen them, there are do it yourself smokers you can make from TH-cam videos! i've seen metal barrels and drums and other metal cans used with really good results !!!!
Sausage gravy recipe Ground sausage Salt Pepper Flour Milk Brown sausage just like you do ground beef. Add a pinch or 2 of salt and about a teaspoon of black pepper. Once sausage is in bits and cooked add 1-2 tablespoons of flour stir well in meat and the oil the meat produces. Very important that you do not strain the grease. Once the sausage is coated in flour add 1 cup milk stir well you see it start to thicken add more milk to you desired level of choice stir well. It takes all of 10 minutes to make super simple I add smoked paprika to mine along with the black pepper. Half gallon of sweet ice tea 4 black tea bags Steeped in the boiled water for 10 minutes remove bags add one cup sugar and stir well while it’s still hot. Allow to cool and place in fridge when fully chilled then you drink. I also can send you true southern fried chicken recipe the secret is buttermilk cheers!
From all of these videos it seems that Britain has ONE type of gravy. America has beef gravy, turkey gravy, sausage gravy and probably others. Also, to make Southern Sweet Tea, you almost keep adding sugar until it stops dissolving. The best tasting diabetes you'll ever get!
Ahhhhh!!! Excited for this! 12:33 boil water add 1:2 ratio water to tea bags (black tea of ur choice) u normally would, so 6-8oz use 2bags, put three times as much sugar as u would think into a pitcher/container, add hot tea, stir until sugar is dissolved, add 1:1 ice to the tea.. enjoy! (Only keep refrigerated 24 hours for freshness, but u will drink it all before that)..
Southern Sweet Tea is a staple in the south. To do it right takes 2 days. You have to let the tea sit in sunlight . You can use real sugar or honey. After the tea gets dark and you can no longer see the sweetener your pour it over ice . They actually make tea bag’s just for Sweet Tea if you are in a hurry. Most southern food takes time to produce. As far as making real BBQ. You have to have a Smoker or at the very least a Crockpot. That enables you to cook the meat low and slow.. It’s the slow cooking that breaks down the normally tough cuts of meat.
Southern sweet tea is made by steeping the tea in boiling water. Then take sugar and dissolve it in the hot tea. Finish with water! Then when it has cooled put in fridge . Take a whole glass of ice and pour cooled tea over it! Delicious!
I’m born and raised American and squirrel and dumplings is unheard of to me and sounds revolting. I don’t blame you for finding it terrifying. Let it be known that is very uncommon.
I wouldn't say that it's uncommon. It's just regional. Like, if you live in New York or California of course it would seem uncommon. As a southerner, my grandfather used to hunt and make squirrel stew all of the time. It used to be on restaurant menus, and people used to hold cook-offs with It as the main ingredient. It taste like rabbit.
To this day Jolly still haven't tried the way biscuits are eaten MOST of the time. Yes, they are served as breakfast with sausage gravy, but far more often they are served at dinners where you have turkey, a beef or pork tenderloin roast, prime rib, etc. where they are simply split, buttered, and then used to sop up the extra brown gravy (whether beef, pork, turkey what have you) on your plate. And while I like biscuits and gravy in the southern sense, to me nothing beats a biscuit oozing butter as you use it to shovel some beef gravy in to your gullet.
Here in South Carolina (aka "The South") we like a little tea with our sugar. For some reason, in the northern states, if you order "Sweet Tea" they bring you unsweetened tea and some sugar. Apparently, no one told them that things dissolve much better in hot liquid, so the sugar is added while the tea is hot THAN iced. It becomes "supersaturated in sugar this way. If it is too sweet for your taste, you can mix it with unsweet tea to lessen the sweetness but not the tea (adding water would dilute the tea), or you can add Lemon-aid (aka "Arnold Palmer")
Sweet tea is just iced tea that is made with A LOT of sugar. Very sweet. Something that is also popular is an Arnold Palmer- named after the golfer that drinks it- it's one part iced tea mixed with one part lemonade.
Yea southern sweet tea is just boiled and steeped black tea with sugar and water to dilute it. My family has always done 1/2 gallon of boiled black tea 1/2 gallon of water and 1/2 cup of sugar! Letting the tea chill in the fridge overnight will make it sweeter and has always been my favorite way of drinking it
I love a good iced tea! In fact, I always have a variety of bottles of "Snapple" in my refrigerator. My favorite is either Peach Iced Tea, Lemon Iced Tea or Mango Iced Tea.
Usually, Southern tea is made from orange pekoe tea. We boil the water and steep the tea bags in it then mix it while still hot with the sugar (to taste). Then chill it. Fill a glass with ice and pour the tea over it. We also have a drink made from tea with lemonade mixed together.
They might not have finished the biscuits and gravy, but all of that chicken was gone. They might have been full lol. But I have seen them put food aside for later on the other videos. Peace from Central Texas 😊😊
Hi, Graham family! No worries that food went to waste :) Based on some other vids with these adorable lads, they either continued eating after filming wrapped or took leftovers with them. One of the older lads took some for his mum. Sausage gravy is super-simple & quick. You can season to taste, from basic S&P for biscuits to few more if using as gravy for meat dish like smothered chops. Cheers :)
A tip to make fried chicken more crunchy is to add a little bit of corn starch to the flour mixture. It depends on how much chicken you fry as to how much corn starch to add, so that is something you can mess around with. Also, don't put chicken that is really cold, like it just came out of the refrigerator in the fryer, because it tends to get soggy because it does take a little longer to cook since it's cold.
Ice tea is simple to make. Fill a liter glass bottle with water, add 3-4 black tea bags and let sit on the counter or fridge over night. Pour into a glass over ice. You can drink it as is, or add sugar or honey for sweet tea or add lemon or fruit juice for a flavored tea.
You will find recipes online, but the white sausage gravy is just chopped sausage, milk, flour and salt/pepper. I've never measured the ingredients. I just keep adding each until it looks right.
I grew up in south Texas on this exact ty[e of biscuits and gravy. And yes, the gray either contains sausage or beef. But NOTHING can beat home-made gravy! Good gravy is made with milk, the fat from the meat (which gives it great flavor!), pepper and salt, with flour of course. And, being Texan, it isn't complete without hot sauce. This made me hungry!
You can make a gravy for pretty much any meat. When cooking meat in a pan, take meat out when done, add a little fat if your meat didn't. Then add flour as equal to the fat as possible. Brown the flour then add milk or water and stir untill desired thickness. This video shows a milk gravy with crumbled breakfast sausage. Not sure of measurement exchange sorry. To make sweet tea best to make a gallon at a time. Bring half gallon of water to a boil, remove from heat and steep bagged tea for upto 10 minutes. Add a half cup of white sugar up to a cup (depending on how strong the tea flavor and personal sweetness level) pour into gallon container and fill with cold water and mix together. Pour over a glass of ice and enjoy.
Southern sweet tea is the house wine of the South, the standard mix for us (my family) is to brew 6 family size tea bags to a pitcher of water and then add a cup of sugar. If you want original Southern Sweet Tea, don’t skimp on the sugar, lemon is optional and you really, really need to serve over ice ❤ you’re welcome
If you're going to make fried chicken at home, brine your chicken in pickling spices overnight, then when you prepare the breading put more pickling spices and some cayenne pepper into the flour, always dip your chicken twice into the flour and egg. The end result will be great. If you want it extra crunchy i would use a mixture of all-purpose flour, corn starch, and rice flour.
Papa's Badass Biscuits 2-1/2 c flour (cake flour preferred because the low protein content makes for more tender Biscuits) 1 T baking powder (NOT baking soda) 1/4 t baking soda (NOT baking powder) 1/2 t salt (can be cut in half) 1/3 c liquid fat (veg oil, melted lard, melted butter, or Drippins, etc) 3/4 c milk (slightly sour milk is OK) preheat oven to 450f blend all dry ingredients blend all wet ingredients mix wet into dry only enough to bring them together. DO NOT OVERMIX! drop fat golf balls with 2 spoons, or roll & cut (personally, i prefer drop Biscuits) bake 10 to 12 minutes ===== METRIC UNITS : 600 ml flour 15 ml baking powder 1.5 ml baking soda 3 ml salt 80 ml liquid fat 180 ml milk oven at 230c ===== FOR GRAVY : throw some seasoned loose pork breakfast sausage into a pan (for more Gravy, add a little extra Drippins/oil to the pan) cook it until it's about 2/3 done and break it into small bite-sized pieces slowly add flour to the pan until it coats all the meat bits and the pan is starting to think about drying up stir constantly until the flour starts losing it's "raw" smell and starts getting a light nutty aroma turn the heat down to LOW any oil+flour in the pan should be really thick, breaking up when stirred, but liquid when left alone start stirring constantly and begin adding cream and/or sweet milk until the sausage bits are just barely covered keep stirring keep stirring keep stirring some more as the Gravy starts to thicken, adjust the salt and pepper to your liking when you think that maybe you've added too much pepper, give it 4 more grinds keep stirring when the Gravy is nearly as thick as you want it, take it off the heat the Gravy will thicken just a bit more after it's off the stove ===== OPTIONS : during the cooking process, Gravy can be seasoned/augmented as you like it with things such as; red pepper flakes, garlic, chopped onion or onion powder, nutmeg, minced bacon, mace, chives or chopped green onion (for color), 5-spice powder... just use your imagination and do what makes you and yours happy. try it served with a couple of fried eggs over all. (a runny or creamy yolk that you can bust makes it real nice.) try serving with sides of stewed fruit (i like apples with a bit of cinnamon, ginger, and nutmeg), sweet Grits (topped with butter, cream, and sugar), sliced raw tomatoes, or just about any other sweet or savory thing you might like with. this meal pairs nice with a BIG cup of black coffee, or strong breakfast tea. finish off the meal with a fat slab of cornbread smeared with butter and a bit of honey, sorghum, or molasses. top the Biscuits and Gravy with a little bit of grated cheese, but don't overdo it (use whatever cheese you like). Biscuits and Gravy is always better when eaten with friends and loved ones.
To be fair, we do have a brown gravy like that in the US too; we tend to use that with mashed potatoes & some beef dishes, especially salisbury steak. We generally tend to have a specific gravy for a specific purpose (turkey gravy for turkey, chicken gravy for chicken, etc).
Just a Texan here to let you know that the Terry Black's BBQ video you mentioned watching of "Jolly's" was a serving for a large family. Most BBQ is typically sold by the pound. So can get quite expensive quickly if you want to try everything out for a family of 4. So if you get to Texas I'd recommend if you want to try some of everything get smaller amounts and share between you. That way you can leave there full and happy 😄 And a great go to for comfort food is biscuits and gravy. Simply delicious. But. It should be made by a true southerner in America for your first time eating it. ❤ from the Great State of Texas 🇺🇸
You don't want to put ice into hot tea to make iced tea. That will just dilute the tea and melt the ice. Either brew the tea and chill it in the fridge or cold brew the tea. You can find out how to cold brew tea with a simple google search. :)
White gravy starts with fat drippings from steak, pork chop, fried chicken, sausage, bacon or even fried potatoes. You add about twice as much flour as you do drippins ( fat) and cook it in the pan with a whisk or slotted spoon to keep the lumps out of it until it browns a little. Then you're going to add milk and immediately start stirring because it will thicken very quickly if it gets too thick add a little more milk if it gets too thin just cook it a little longer until it thickens. I don't know how to tell you exactly how much milk to put in it because I do it by eye. Don't forget to add salt and pepper to season. It's just practice. Fried Chicken is extremely easy. I beat an egg with a little bit of milk and pour over the top of my fried chicken. ( Some people soak in their chicken in buttermilk before). I mix self-rising 2c flour, one cup panko bread crumbs , salt, pepper, cayenne powder (and you can add any seasoning want). I put my flour mixture into a ziplock bag and add a couple pieces of chicken at a time and shake it good then place on a plate until I'm ready to fry. If you fix a lot of chicken then just make more flour mixture. Some people at a spoonful of cornstarch to their flour mixture because they think it makes it crispy. Like a lot of recipes in the South each family has a slightly different one. Take the basic recipe and change it around to your own liking.
Sausage gravy pretty much is a beschemel sauce. It's sage sausage cooked and crumbled then you add in flour to the pan of sausage and the grease from it cooking. You cook it a bit then you add in milk slowly while stirring or whisking. Then add in a bit of salt black pepper and simmer while whisking until its thickened. That's it. Nothing to be grossed out about. It's just pork sausage milk flour. Plus you can add it to more than just biscuits. Its good o hash browns scrambled eggs or even just bread slices as a simple snack.I'll usually make eggs,sausage links, biscuits gravy and hash browns for breakfast and smother the whole plate with gravy. Yes it looks gross but it's wonderful.
It is hot and humid in the South. Like jungle heat in the summers. Iced sweet tea is really refreshing. I prefer unsweetened iced tea but sweet tea is what most people like. The fresh tea with loads of ice is really refreshing. 14:58
Sausage gravy or aka...breakfast gravy. Made from breakfast sausage drippings and flour, milk, and seasoning etc. Love my Ice Tea on hot days, big pot boiling water add a bunch of Black tea bags let soak. Pull them out add sugar to taste, cool down put in fridge. I keep lemonade around so ill pour my tea in a glass but leave room at top and add in lemonade. Some in the south do window sill, when they put the water and tea bags together and set in the window for the day to soak.
We also make Redeye Gravy with bacon fat and day-old coffee. Pork fat rules! Best with ham to me. Very fluid but yummy, especially sopped up with your biscuit. It's a Southern thang and hard to find. Usually the old diner type meat & three places that serve breakfast. Sausage gravy? Brown your sausage, add a bit of butter to sausage grease, add flour, cook off flour, then add milk to desired thickness and crumble in sausage. Season to taste. Sorry...I don't do it with measurements! 😮 Also good with country fried steak, cf chicken, or cubed steaks...but minus the sausage, only butter in the roux. A southern milk gravy.
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American biscuits are not scones. Their only similarity to scones is their appearance. American biscuits are eaten with (just to name a few things we eat them with) butter alone, or with butter and jam, or covered in sausage gravy, or even as a breakfast sandwich using a biscuit to enclose , for example, a sausage patty, a fried egg, and a slice of cheddar cheese).
American biscuits are what the British call scones. The ingredients and the way they are made are similar.
@@MIZZCTM89Common misconception. American biscuits ≠ English scones. While they are similar in appearance, that is all they share. And by your metric of containing similar ingredients, just about any bread-like products are the same thing. Although I do agree scones are a closer approximation to biscuits than most.
@@immnottellingyouwho820 I never said British scones and Americans biscuits are the same thing. I said they are made in a similar way with similar ingredients and the British call American biscuits scones because it's the closest thing they have to compare.
@@immnottellingyouwho820 Exactly! The big difference is that scones use egg, while biscuits don't, so there is a definite texture difference between the two.
Also, though I love scones, I don't think they'd go well with gravy! They don't have a lot of sugar, but they are a bit on the sweet side.
@@MIZZCTM89 They are not scones. The ingredients are very similiar but the proportions are completely different and such are baked to a very different taste and texture. Good American biscuits will never be "crumbley" They should always flake apart. If you try to half them by hand and they fall apart into crumbs on you, you done messed up.
We always joke about the Brits traveling the world for spices and then refusing to use them.
Obviously you have never been to the UK
Sausage gravy is a bechamel with sausage and black pepper. Usually, you use the sausage fat instead of butter to make the roux. Roux is equal parts fat and flour by weight. As I'm assuming you know, Bechamel is milk or cream mixed into the roux.
Close. A bechamel, but without the nutmeg.
We always use both butter and sausage grease, adds a little more flavor. Also, ours is a bit browner than what you normally see in these videos and in a lot of restaurants. Ours is tan in color, that comes from letting the roux get darker, not too far or it will burn, just until in has a medium brown color.
It's important to understand that American portions when eating out are meant to have leftovers to take home, that's part of why meals from restaurants tend to be so large.
Also, fun fact about biscuits and gravy, it originated as survival food, we have many meals, deserts, and other foods that seem odd, but were used in times of war rations, natural disasters, or food shortages just to survive. Some say biscuits and gravy originated from the Southern Appalachia region as a cheap means of feeding lumbermill workers. Others say it originated during the revolutionary war when meat was scarce. By cooking the sausage, chopping it up, and mixing flour and black pepper into the meat and grease, you make sausage gravy, this also meant you could spread the meat across more meals. Regardless of how such a classic American dish came to be, it's been a staple dish among the poor due to the cheap ingredients, fast preparation, and because both the biscuits and the gravy can be stored for later use.
LET'S CLEAR THIS UP:
1. Biscuits are buttery and have a fluffy texture on the inside, and a slightly crisp outside as compared to a scone. They are NOT the same thing as a scone and they do not taste the same. Have one and you'll understand!
2. We have "British" gravy as pictured in the US as well which is used for things like roast dinners, and you'll find it a lot at Christmas/Thanksgiving.
3. Saying biscuits and gravy looks like sick or vomit, is fair. It should look gross BUT taste amazing. If you eventually try some and it's gross, stop what you're doing, then go directly to the deep South. If it's still gross, you haven't gone deep enough.
It's not just kids who don't know where their food cpmes from. I've heard grown adults say we don't need farms, dairys and ranches because we get our food from the grocery store.
Iced tea reqires a pitcher. You don't make it by the glass.
From the English Dictionary, the word gravy means a sauce made with meat. It's interesting that the English believe that their gravy is the only gravy ever made. In the US, we have so many types. Beef gravy, sausage gravy, turkey gravy, chicken gravy, etc. Italian Americans call their pasta sauce gravy. They invented the word but are clueless of the meaning
Try 'Sun Tea" You need a large clear glass container with a good lid. Pour water in it with tea bags. Put it in the hot sun for at least 4-5 hours.
It's lovely.
My grandmother always made "Sun Tea" or "Solar Tea". It was the best.
If you are trying 'Sun Tea' and want that American Southern sweet tea flavor, add 50 grams of sugar for each liter/litre and stir thoroughly to dissolve all the sugar. With each serving, a wedge of lemon is a must (squeeze the wedge into the tea, and drop what remains into the tea.), and of course, poured into a glass filled with ice.
Only way to make tea in the summer ☀️
You can get plain white gravy, pepper white gravy, sausage white gravy, or dried beef white gravy. I love them all on biscuits or English muffins. Soooo good.
Our biscuits for gravy are not in any way like a scone. Biscuits are fluffy, buttery and so awesome with butter, jam, and peanut butter. Even our cinnamon raisin biscuits are not like a scone. They are still fluffy and buttery with cinnamon, raisins, and a light glaze on them.
In the deep, deep south there is also tomato gravy. And my Mama was a master at it. (Uses bacon rendering in the gravy and not sausage, though I'm sure sausage rendering would be just as delicious, just not how my Mama made it.)
@@johnmrog Thank you for sharing. I've never heard of tomato gravy. Bacon makes everything awesome, so I'd love to try it.
When you guys come over, you'll easily find Biscuits and Gravy all over Texas, but try to find a nice old school diner where they take time to do everything by hand and from scratch (no shortcuts)...no skimping on the butter...somebody's great grandmother's buttermilk Biscuit and gravy recipe type of place. Same thing goes for Grits...As Americans, we know that Grits is the easiest thing to mess up, but when it's done right...nothing like it. Grits and butter and brown sugar if you like sweet, for those who prefer savory stuff you have Shrimp and grits, eggs and grits, Grits and gravy. However, don't just eat Grits randomly from anybody...ask around...do your research! There places that do it well, but a lot of places don't get it right. Oh and, don't even bother asking for Grits if you get to New York...that my part of the world born and raised, but, trust me, it's not something they even understand.
We have brown gravy in the states but we usually have it with things such as roast or meatloaf with mashed potatoes. The sausage gravy is mainly eaten on biscuits, although it is also quite good over rice. Also what you call biscuits, we call cookies over here.
For the US white gravy...Don't forget chicken-fried chicken (breast patty) and chicken-fried steak!! If you haven't tried this, you must!..Oh yes you must! Mashed potatoes and corn are also requisites. Peace, Love!!
Yes, it has sausage bits and is made from the sausage drippings after it is cooked.
We also brew Sun Tea. Basically, it's a gallon of water with 6-8 tea bags and left out on a sunny day for several hours. The slow brew is much better than adding boiling water. The South does things differently but it all just works.
We lived on sun tea when I lived in Arizona!
@@krisschobelock4973 The same for me as a kid in El Paso.
Thats why I expect it to be mediocre. British sausage has so little flavor.
Please remember, even though British people can recreate American foods in Britain (kind of) it will always be better to have an American make you your American food or give you a recipe...so however good they think it is multiply that by 10 😅❤
Exactly! I know places like the U.K. tend to have rather bland sausage, compared to our breakfast sausage, which has plenty of sage for flavor and some cayenne for a spicy kick- that makes the sausage gravy more flavorful than if they were to try it with a bland sausage! I've seen plenty of times when Europeans will try making one of our foods, but not use the right ingredients or techniques, and they're disappointed in the results!
Correct, especially Biscuits and gravy should be prepared by a Southerner who grew up eating it. In our East Texas house it is made with spicy breakfast sausage.
@@RogCBrand I watch the yt channel Patrol Nation, he's Australian, he talked to several people in the US about how to make proper biscuits and gravy. He videoed his effort at making it. When he put that first bite in his mouth he nearly cried it was so good. Then I've watched brits put all kinds of stuff in the gravy, from hot sauce to Worcestershire sauce, that must be because their sausage is so bland. Good sausage gravy only needs sausage, flour, salt, pepper and milk.
Yeah even americans would have trouble making american food in the UK. Cant get any ingrediants. Just look a what their bacon looks like. They dont have meltable cheese so you cant make cheese sauces. They dont have tortillas so you cant make tacos. etc.
@@cyndib511 Yeah! I saw his video too! And I think you're so right about them adding stuff because they're not used to having the flavor already there!
I was raised in Nashville, TN, but I was raised by mom and her family who were all northerners. I am the only one in my immediate family that likes sweet tea. It's wonderful specially in the summer when it's regularly 32c -38c most days for several months and you can have 90% humidity. Biscuits and gravy are one of the few southern foods everyone in my family loves. It isn't difficult to make as long as you can get pork breakfast sausage there.
5:52 you can physically SEE the moment that boy’s life changed. Child had a revelation 😂
❤ the reaction as always!! So here in Texas, when I was growing up, the way we made iced tea was... you put 4 tea bags in a 1 gallon glass jar with 1 gallon of water , then it is placed outside on the pourch or put on a window seal where the sun can shine on it for 3 to 4 hours. After at least 3 hours in the hot Texas sun, we then add sugar to it to make it sweet. We just taste test it until we like the right amount of sweetness. After that ,it is placed in the fridge until it's cold. When ready to serve, it's poured in a glass, and ice is added. This process makes the tea super delicious!!
I love iced tea using that method of putting it in the sun (I call it sun tea = don't know if that's correct terminology). It comes out clearer and less bitter than boiling and steeping the tea before chilling. I like plain iced tea - no sugar OR an Arnold Palmer light on the lemonade.
@geegs120 I think sun tea is the right term, but I never knew that until I got older. We just thought everyone made it that way🤣
Okay, listen when you were talking about the frog's legs. It's not just adding seasoning into the breading. In the South we season every layer of food for optimal flavor. That means seasoning and marinading the frog's legs...your choice of seasoning blend in some milk or buttermilk (preferably ) if you can find it. Helps tenderize the proteins in the legs and keeps them really moist and juicy. Buttermilk works great for fried chicken as well. Same steps for optimum crispy flavorful chicken. Happy eating and Enjoy! 🤤 😋
If buttermilk is not available it can easily be made.
1/2 whole milk + 1 1/2 teaspoons lemon juice or white vinegar. 2/3 cup buttermilk = 2/3 cup whole milk + 2 teaspoons lemon juice or white vinegar
I approve of this comment! My Grandmother(s) knew how to cook everything and anything and make it taste good to great (my maternal Grandmother was an immigrant from WW1 southern Germany and grew up poor on a southern farm in Europe, and my paternal Grandmother was a first or second-generation that could make the hell out of headcheese). The secrets are most often in the preparation of the meats. As a result of learning from them, my favorite fish to eat was a bullhead (which many consider a "mud cat"). Drying/draining, milk, and saltwater are often in the mix for preparation. I remember one of the most shocking food stories of my teenage years was loving what GM could do with a carp (which is a trash fish to most of us). I still wish my paternal GM had written down the recipe for headcheese so that we still had it (headcheese is the country equivalent to SPAM (registered trademark) for country folk).
Making a biscuit is simple but also difficult. Butter has to be cold and cut into the flour. It’s best with a soft wheat flour. It needs to be work together enough to hold but not over worked or it will get tough. And you have to get the fold’s correct. Then don’t roll it out to thin or it won’t rise properly. Also they need to be close so they go up. An American biscuit is sort of like the love child of a scone and a croissant. Gravy is a breakfast sausage starter. Use the grease that is cooked out and add flour to make the rue. Then whole milk and let it thicken. Also don’t skimp on the black pepper!
Biscuits and Gravy: Food of the Gods
Here's the thing about sweet (iced) tea. People think you have to have it so sweet that it makes your pooter pucker. I will not drink unsweet tea but I don't like it over sweetened either. I order my tea unsweetened then sweeten it to my liking with whatever sweetener available.
Iced tea is usually a mix of orange pekoe and black pekoe tea. Use about 1 family size tea bag per quart. 3 to 4 bags for a gallon. Boil the water and let the tea steep for about 5 minutes. Add sugar to taste while the tea is still hot/warm. Most of us add a lot of sugar. Then chill it down and serve over ice. Community brand is the best, in my opinion.
I love you all's attitude. You guys are so open to trying new things and that's great. I know that biscuits and gravy can look off putting but it's so savory and so delicious.
It has pork breakfast sausage grounded up in it a lot of people outside of America uses the wrong sausage and the gravy is easy it's just milk flour and sometimes I put butter in mine and you mix it with sausage on low heat
12:29
Iced tea is brewed black tea with sugar (to taste, some like more, some like less). You can also add other flavors,like peach or lemon, or other flavors.
Tea with lemonade is called an Arnold Palmer.
My family called it "milk gravy". It's good for all kinds of things: biscuits and gravy w/sausage, chipped beef and gravy on toast, and even as the sauce for casseroles. It's REALLY great on mashed potatoes too, especially with fried chicken. Also, if you can find Cavender's All-Purpose Greek seasoning, it will make your fried chicken taste really closely to KFC, except it's a little better than KFC.
every time i see this one when he says
Kid: "it looks like a chopped up ferret"
i think: "he knows something" or "that's a future serial killer"
You can make a quick biscuit using self-rising flour and heavy cream. Start with equal parts, then add a little flour at a time until it forms a dough you can roll out. Flour the top of a glass and use it for a cutter. You will want to experiment with how you like it best, but if you put them touching in a round pan you will get a nice crust. Bake at 180C for 10 to 12 minutes.
For the gravy, brown what we call bulk sausage in a skillet, Humm. This one is harder to explain. If there is a lot of fat, drain some. Add a couple of tablespoons of regular flour and stir until the flour "browns." Add milk a little at a time until the gravy is the thickness you desire, stirring constantly.
This is my go to method of making biscuits! Fast and easy to adjust to accommodate more or less people eating.
Sausage Gravy is so simple to make. All you need is sausage, flour, and milk. Salt and pepper too if you wish. All you do is cook up some ground sausage in a skillet. Add some flour to soak up the grease and coat the sausage, and then you start adding in the milk and stir until it forms the consistency you want...thick or a bit more the runny. Just add more milk for more runny Gravy, add more flour to thicken it up. It's literally that simple.
And regarding what Gravy is, Gravy is simply defined as a covering sauce. Salad Dressings and regular old condiments like Ketchup, Mustard, BBQ Sauce, and Mayonaisse could be considered Gravy, but they rarely are. But in general, a Gravy is made from the drippings (grease) of whatever meat you are cooking. So if you're cooking poultry, you'll get a tan-ish yellow gravy that is good on mashed potatoes and stuffing. Some people put it on vegetables, but eh? I can go without that. Chicken gravy is made with either Chicken Broth and Flour, or Chicken Drippings and Flour, or with both broth and drippings (and flour)...flour is just your thickening agent, right? Beef or Brown Gravy as my deprived British friends call it is made with Beef drippings, Beef Broth, and Flour. Sawmill (or just plain white) gravy is made the same as sausage gravy, but without the sauage chunks. In other words you just drain the sausage drippings from the skillet and add the flour to that instead of the whole pan of sausage. Sawmill gravy can be used for Mashed Potatoes, dipping sauce for fries, Chicken planks/fingers, and a covering sauce for Country Fried Steak or Chicken.
It’s American breakfast sausage though and that may be hard to find there.
Great video. I’m glad Kat got to see what biscuits and gravy is all about. You definitely need to make it for her. Hope get to feeling better soon, Jono.
Just a couple of things to keep in mind: First is that Southern style American biscuits do not have sugar as an ingredient so the biscuits themselves will never be sweet, they should be a savory bread. Second is that our sausage gravy is made exactly the same as a British brown gravy with 2 differences. Difference 1 is that we use milk instead of water. British brown gravy is watery because of well... water. Milk, because it has proteins, will thicken because of the proteins interaction with the flour in the rue. The second difference is instead of using the fat and drippings of a roast, we use the fat and all of the breakfast sausage not just the drippings. Also, the "lumps" in the white sausage gravy is simply chunks of sausage, not chunks of fried flour or something. That is it, that is all of the differences.
Your "scientific" explanation for how roux works is completely wrong. What liquid one uses has no bering to how thick the end sauce will be.
A roux works thanks to the thickening power of starch. Starch is made up of minuscule granules, each of which contains two different forms of starch molecules. First are the long, thin chains of glucose known as amylose; the second are branched clusters of glucose known as amylopectin. When starch is combined with water and heated, the granules swell and burst, and those molecules spread throughout the water, bumping into each other and slowing the movement of all the molecules in the solution.
This slowing of movement is what we perceive as thickening and viscosity. The starch molecules that are most effective at doing this are the long amylose chains, which, much as with a logjam in a river, bump into each other at every turn, and make a rapid free-flow impossible.
Clearly, we need starch for thickening, but why make a roux at all? Two reasons. First, a roux is useful for cooking the raw flavor out of the starch, which leads to better flavor and aroma in the final dish. And second, when you combine the starch with a fat, each starch granule becomes coated in the fat. By keeping the flour granules apart, the fat helps them disperse more evenly when combined with a liquid, like stock or milk, later.
@@forbin1185 Congratulations, you used some scientific terms. But I must regretfully inform you that the thickness of the gravies is not solely dependent on the starch and fat molecules used in the different rues, but also the proteins in milk which water does not have. This is why water-based gravy will always be runnier than a milk-based gravy. It is the proteins binding to the starch that makes a milk based gravy thicker than a water based one.
@@gabriellareid3883 completely false it all depends on how much roux you use. texture can be effected by the liquid but not the viscosity. I could make Velouté way thicker than a béchamel by adding more roux than the béchamel
there is no chemical reaction your talking about and nothing is happening on the molecular level. proteins don't bind to the starch granules they are literally incased by the fat preventing them from sticking to each other to float in what ever liquid is being thickened
@@gabriellareid3883 milk is %87 water. the fat and protein might coagulate when heated but because there is so much water in milk its effect wouldn't be noticeable. it certainly doesn't have the thickening power of blood
Cold sweetened tea is cold tea than you add sugar, South Sweet tea is sugar and tea made hot, then let the tea cool.
People will belly laugh at the idea of beans on toast in america. Especially if they mention its "canned american heinz beans". That feels like something id expect in a comedy show mocking the british.
Can't wait for yall to come to America so yall can try all this stuff
If you want good crunchy fried chicken try mixing cornstarch and flour, season as you like, and make sure the oil is hot enough. Another tip: after tossing your chicken in the flour and cornstarch mixture let it sit for maybe 10 mins to let the chicken kind of absorb some of the flour, then fry and you double fry the chicken.
Done right, biscuits and gravy is delicious!
Normally we break the biscuit in half and pour the gravy over it.
No one makes this on a grill. You make the biscuits in the oven and the sausage gravy in a skillet,(frying pan). Almost nobody eats squirrel or possums anymore even a rabbit is a rarity
True, the last time I had rabbit was when I was a kid. My father brought it home. It was gamey and tough
Nah you go deep in the south youll see people still eat raccoons, squirrel and chitlins
Grilled biscuits and gravy😂❤😂
Everything can be made on the grill if done right 👍
We still eat squirrel and rabbit during the right season just like we do hog and deer.
I've heard it said of the English, something to the effect of, "They conquered the world to gain access to spices and then refused to use them."
Mr H and Friends have two more detailed videos on B&G. Having it in America and then making it in their home in England.
No worries about food waste. Remember the video is edited. Those boys devour everything--just not scintillating content. Jolly has a couple of series of high schoolers tasting that are so funny--kids give such pure reactions.
Jono, there is no reason you can't make biscuits and gravy over a fire outside. To me, biscuits and gravy are absolutely out of this world when cooked over a camp fire! That is one of the main breakfasts we always cook when we go camping and it is simply divine! You do have to be careful to not burn the biscuits, but if you have a tight fitting lid cast iron skillet it works really nice! You guys should try making it......they are not hard and there are plenty of videos online to watch and help you get through it all! Just be sure that the sausage is the breakfast sausage, generally make with sage......that really makes it truly the gravy that we eat when we make it.
White Gravy is essentially a classic Bechamel Sauce with Black Pepper instead of White Pepper and no Nutmeg. American Breakfast Sausage is pork mince seasoned with salt, pepper, garlic, parsley, sage, thyme, oregano, ground coriander and crushed red pepper. Boost flavor with MSG or spice with cayenne pepper.
Shuga is often used in bisquettes in the South, at least in the Deep South Mississippi, shuga is used in Cornbread down here too, we make it sweet and cake-like, I’ve been told by many that mine is the best cornbread they’ve ever eaten, quite the honor to hear that down here, cornbread is a staple..I often share the recipe, bc why not share the joy! Now, as for the tea to be a true Southern sweet tea, I recommend using dark tea, we use a brand called “Constant Comment” (it’s an orange spiced black tea) trust me it delicious! We like to use our coffee pot to run through the hot water over the layered tea bags,, we use (12) bags of the tea each time we make tea, which is 2-3 time per week in our home…we layer the tea bags inside the coffee filter, let the hot water run over the bags into the carafe/pot below, once it’s run through the process, we then pour the hot tea out of the carafe and onto a glass pitcher w/a cup of Shuga waiting within, stirring well to combine shuga into the hot tea. We like to leave the tea bags in the tea to continue steeping till tea is mostly cool, squeeze and remove the bags, then add cold water till the pitcher is full, stir once more -place and leave in the frig…when serving we always add ice, and I like to dollop a bit of Orange Juice and/or a sliced of orange to my tea glass for an added tasteful bit of pizazz -it’s really refreshing in the mornings (brunch) or on a hot summers day!
But the kicker for southern tea is the strength and the cup of white granulated Shuga (aka) Sugar.
It’s sweet and dark and rich-nothing like it anywhere else in the Country:-)
Southern iced tea is made by boiling tea bags in water a short time. Turn it off and let it steep. Then add a good amount of sugar to a pitcher. Pour the hot tea over to melt the sugar. Stir. Then add cold water or ice water to full. Stir again. Serve over ice. It gets hot in the South, hence the iced tea. You can also add lemon or fresh mint to make it more refreshing.
The biscuits are the hardest part to nail down. Getting the measuring precise and the right kneeding will make the difference between a decent biscuit and an exceptional one.
Sweet Tea: steep bags (black tea) in boiling water to taste. Add hot liquid to sugar. Stir. Then chill over ice or in refrigerator. Add very small amount of lemon to taste in glass. Sweet tea will sour after about 2 days and should be made fresh.
About 1.5 cups of sugar to 1 gallon. About 1.36kg per 3.73 liters.
Sugar needs to dissolve into the liquid or it will more or less just stay a solid and its like just spooning it from bag into your mouth.
Sweet tea is a famous southern beverage. The tea is brewed strong and combined with a LOT of sugar to make a kind of tea syrup. Diluted with water and served over ice.
Beans and toast, OMG, no way! I am from the South, not the deep south, but we know how to season our food! I don't drink the sweet tea; we ask for half & half when ordering tea. Half sweetened and half unsweetened.
Btw, sausage gravy is mainly a Southern thing. We also do brown gravy, especially at Thanksgiving. Yeah, if y'all like flavor/seafood, my state of Louisiana is for you lol. We do food right.
Make tea by the gallon here. 4 family size tea bags, steeped in hot water. Put 1 cup of sugar in your pitcher, pour hot tea over and stir until sugar disolved. Add water to fill to 1 gallon. Chill, then pour over ice, squeeze of lemon and sprig of mint if desired. (Never, ever use instant tea)
We make iced tea with black tea and sugar. Pure into cold water and serve over ice.
I looked up recipes for Scones last night, and I can confirm that they they are no where near the same as Buttermilk Biscuits (which is actually the full name for them). Scones are made with Bisquick Mix, which is essentially pancake/waffle mix. And then you add your baking soda and powder, sugar, and your flavoring fruits or chocolate. Buttermilk Biscuits are made with Flour, Butter, Baking Powder and Soda, Salt, and Milk or Buttermilk. That's why it's like a buttery bread when baked rather than a sweet pancake or waffle bread that is not soft or fluffy. Biscuits are used for breakfast sandwich breads, Biscuits & Gravy, and sides for certain meals, but they go really well with Fried Chicken. So well in fact that there's chicken biscuit sandwiches. Most fast food joints have a chicken biscuit sandwich on their breakfast menu. At least those that typically have fried chicken fillet sandwiches on their regular menu. KFC gives you a biscuit for most of their meals.
Since they ditched the dirty rice, my favorite Popeye's item is the biscuits...So buttery!
The coating for the chicken is 2/3 flour 1:3 corn starch which makes it crispy
As an American, I absolutely love biscuits. But I cannot understand why Europeans think they are sweet. I don't taste any sweetness to American biscuits...
Oh memories! Every Saturday morning we used to make Scrambled eggs, Fried potatoes with onions (another must try if you haven't had fried potatoes and onions fried together), sausage patties and biscuits and gravy. But we used to brown our flour slightly with just a touch of the sausage grease in an iron skillet before we added everything to it. I don't know why, but the slightly browned flour gave a richer flavor to the gravy than plain white flour with all of the fixings added.
Mr. Graham, if you have not seen them, there are do it yourself smokers you can make from TH-cam videos! i've seen metal barrels and drums and other metal cans used with really good results !!!!
Sausage gravy recipe
Ground sausage
Salt
Pepper
Flour
Milk
Brown sausage just like you do ground beef. Add a pinch or 2 of salt and about a teaspoon of black pepper. Once sausage is in bits and cooked add 1-2 tablespoons of flour stir well in meat and the oil the meat produces. Very important that you do not strain the grease. Once the sausage is coated in flour add 1 cup milk stir well you see it start to thicken add more milk to you desired level of choice stir well.
It takes all of 10 minutes to make super simple I add smoked paprika to mine along with the black pepper.
Half gallon of sweet ice tea
4 black tea bags
Steeped in the boiled water for 10 minutes remove bags add one cup sugar and stir well while it’s still hot. Allow to cool and place in fridge when fully chilled then you drink. I also can send you true southern fried chicken recipe the secret is buttermilk cheers!
From all of these videos it seems that Britain has ONE type of gravy. America has beef gravy, turkey gravy, sausage gravy and probably others. Also, to make Southern Sweet Tea, you almost keep adding sugar until it stops dissolving. The best tasting diabetes you'll ever get!
"The best tasting diabetes you'll ever get!". Love it! We also should mention that it's rare to ever find SWEET Iced tea north of the Mason/Dixon
Ahhhhh!!! Excited for this!
12:33 boil water add 1:2 ratio water to tea bags (black tea of ur choice) u normally would, so 6-8oz use 2bags, put three times as much sugar as u would think into a pitcher/container, add hot tea, stir until sugar is dissolved, add 1:1 ice to the tea.. enjoy! (Only keep refrigerated 24 hours for freshness, but u will drink it all before that)..
Southern Sweet Tea is a staple in the south. To do it right takes 2 days. You have to let the tea sit in sunlight . You can use real sugar or honey. After the tea gets dark and you can no longer see the sweetener your pour it over ice . They actually make tea bag’s just for Sweet Tea if you are in a hurry. Most southern food takes time to produce.
As far as making real BBQ. You have to have a Smoker or at the very least a Crockpot. That enables you to cook the meat low and slow.. It’s the slow cooking that breaks down the normally tough cuts of meat.
Southern sweet tea is made by steeping the tea in boiling water. Then take sugar and dissolve it in the hot tea. Finish with water! Then when it has cooled put in fridge . Take a whole glass of ice and pour cooled tea over it! Delicious!
Iced tea is not made with Black tea. Usually it's just a plain old Lipton tea. And iced tea with no sugar is equally as good.
I’m born and raised American and squirrel and dumplings is unheard of to me and sounds revolting. I don’t blame you for finding it terrifying. Let it be known that is very uncommon.
I wouldn't say that it's uncommon. It's just regional. Like, if you live in New York or California of course it would seem uncommon. As a southerner, my grandfather used to hunt and make squirrel stew all of the time. It used to be on restaurant menus, and people used to hold cook-offs with It as the main ingredient. It taste like rabbit.
To this day Jolly still haven't tried the way biscuits are eaten MOST of the time. Yes, they are served as breakfast with sausage gravy, but far more often they are served at dinners where you have turkey, a beef or pork tenderloin roast, prime rib, etc. where they are simply split, buttered, and then used to sop up the extra brown gravy (whether beef, pork, turkey what have you) on your plate. And while I like biscuits and gravy in the southern sense, to me nothing beats a biscuit oozing butter as you use it to shovel some beef gravy in to your gullet.
Josh's wife came in second on Master Chef. She makes most of the food they feed to the high schoolers. BTW: She is Korean.
Here in South Carolina (aka "The South") we like a little tea with our sugar. For some reason, in the northern states, if you order "Sweet Tea" they bring you unsweetened tea and some sugar. Apparently, no one told them that things dissolve much better in hot liquid, so the sugar is added while the tea is hot THAN iced. It becomes "supersaturated in sugar this way. If it is too sweet for your taste, you can mix it with unsweet tea to lessen the sweetness but not the tea (adding water would dilute the tea), or you can add Lemon-aid (aka "Arnold Palmer")
Sweet tea is just iced tea that is made with A LOT of sugar. Very sweet. Something that is also popular is an Arnold Palmer- named after the golfer that drinks it- it's one part iced tea mixed with one part lemonade.
One part booze 😂❤😂
Thats called a John Daly
@heywoodjablowme8120
Yea southern sweet tea is just boiled and steeped black tea with sugar and water to dilute it. My family has always done 1/2 gallon of boiled black tea 1/2 gallon of water and 1/2 cup of sugar! Letting the tea chill in the fridge overnight will make it sweeter and has always been my favorite way of drinking it
I love a good iced tea! In fact, I always have a variety of bottles of "Snapple" in my refrigerator. My favorite is either Peach Iced Tea, Lemon Iced Tea or Mango Iced Tea.
Usually, Southern tea is made from orange pekoe tea. We boil the water and steep the tea bags in it then mix it while still hot with the sugar (to taste). Then chill it. Fill a glass with ice and pour the tea over it. We also have a drink made from tea with lemonade mixed together.
They might not have finished the biscuits and gravy, but all of that chicken was gone. They might have been full lol. But I have seen them put food aside for later on the other videos. Peace from Central Texas 😊😊
Hi, Graham family! No worries that food went to waste :)
Based on some other vids with these adorable lads, they either continued eating after filming wrapped or took leftovers with them. One of the older lads took some for his mum.
Sausage gravy is super-simple & quick. You can season to taste, from basic S&P for biscuits to few more if using as gravy for meat dish like smothered chops. Cheers :)
Proper iced tea has the sugar added while the tea is hot. Just add ice, lemon is optional.
A tip to make fried chicken more crunchy is to add a little bit of corn starch to the flour mixture. It depends on how much chicken you fry as to how much corn starch to add, so that is something you can mess around with. Also, don't put chicken that is really cold, like it just came out of the refrigerator in the fryer, because it tends to get soggy because it does take a little longer to cook since it's cold.
Steep your tea bags. Squeeze them out. While still hot, mix in 2 cups of sugar (for 1 gallon), pour in container with ice
Ice tea is simple to make. Fill a liter glass bottle with water, add 3-4 black tea bags and let sit on the counter or fridge over night. Pour into a glass over ice. You can drink it as is, or add sugar or honey for sweet tea or add lemon or fruit juice for a flavored tea.
You will find recipes online, but the white sausage gravy is just chopped sausage, milk, flour and salt/pepper. I've never measured the ingredients. I just keep adding each until it looks right.
I grew up in south Texas on this exact ty[e of biscuits and gravy. And yes, the gray either contains sausage or beef. But NOTHING can beat home-made gravy! Good gravy is made with milk, the fat from the meat (which gives it great flavor!), pepper and salt, with flour of course. And, being Texan, it isn't complete without hot sauce. This made me hungry!
If you google recipes for frog legs, you’ll find lots of ideas.
You can make a gravy for pretty much any meat. When cooking meat in a pan, take meat out when done, add a little fat if your meat didn't. Then add flour as equal to the fat as possible. Brown the flour then add milk or water and stir untill desired thickness. This video shows a milk gravy with crumbled breakfast sausage.
Not sure of measurement exchange sorry. To make sweet tea best to make a gallon at a time. Bring half gallon of water to a boil, remove from heat and steep bagged tea for upto 10 minutes. Add a half cup of white sugar up to a cup (depending on how strong the tea flavor and personal sweetness level) pour into gallon container and fill with cold water and mix together. Pour over a glass of ice and enjoy.
Southern sweet tea is the house wine of the South, the standard mix for us (my family) is to brew 6 family size tea bags to a pitcher of water and then add a cup of sugar. If you want original Southern Sweet Tea, don’t skimp on the sugar, lemon is optional and you really, really need to serve over ice ❤ you’re welcome
If you're going to make fried chicken at home, brine your chicken in pickling spices overnight, then when you prepare the breading put more pickling spices and some cayenne pepper into the flour, always dip your chicken twice into the flour and egg. The end result will be great. If you want it extra crunchy i would use a mixture of all-purpose flour, corn starch, and rice flour.
Papa's Badass Biscuits
2-1/2 c flour (cake flour preferred because the low protein content makes for more tender Biscuits)
1 T baking powder (NOT baking soda)
1/4 t baking soda (NOT baking powder)
1/2 t salt (can be cut in half)
1/3 c liquid fat (veg oil, melted lard, melted butter, or Drippins, etc)
3/4 c milk (slightly sour milk is OK)
preheat oven to 450f
blend all dry ingredients
blend all wet ingredients
mix wet into dry only enough to bring them together. DO NOT OVERMIX!
drop fat golf balls with 2 spoons, or roll & cut (personally, i prefer drop Biscuits)
bake 10 to 12 minutes
=====
METRIC UNITS :
600 ml flour
15 ml baking powder
1.5 ml baking soda
3 ml salt
80 ml liquid fat
180 ml milk
oven at 230c
=====
FOR GRAVY :
throw some seasoned loose pork breakfast sausage into a pan (for more Gravy, add a little extra Drippins/oil to the pan)
cook it until it's about 2/3 done and break it into small bite-sized pieces
slowly add flour to the pan until it coats all the meat bits and the pan is starting to think about drying up
stir constantly until the flour starts losing it's "raw" smell and starts getting a light nutty aroma
turn the heat down to LOW
any oil+flour in the pan should be really thick, breaking up when stirred, but liquid when left alone
start stirring constantly and begin adding cream and/or sweet milk until the sausage bits are just barely covered
keep stirring
keep stirring
keep stirring some more
as the Gravy starts to thicken, adjust the salt and pepper to your liking
when you think that maybe you've added too much pepper, give it 4 more grinds
keep stirring
when the Gravy is nearly as thick as you want it, take it off the heat
the Gravy will thicken just a bit more after it's off the stove
=====
OPTIONS :
during the cooking process, Gravy can be seasoned/augmented as you like it with things such as; red pepper flakes, garlic, chopped onion or onion powder, nutmeg, minced bacon, mace, chives or chopped green onion (for color), 5-spice powder... just use your imagination and do what makes you and yours happy.
try it served with a couple of fried eggs over all. (a runny or creamy yolk that you can bust makes it real nice.)
try serving with sides of stewed fruit (i like apples with a bit of cinnamon, ginger, and nutmeg), sweet Grits (topped with butter, cream, and sugar), sliced raw tomatoes, or just about any other sweet or savory thing you might like with.
this meal pairs nice with a BIG cup of black coffee, or strong breakfast tea.
finish off the meal with a fat slab of cornbread smeared with butter and a bit of honey, sorghum, or molasses.
top the Biscuits and Gravy with a little bit of grated cheese, but don't overdo it (use whatever cheese you like).
Biscuits and Gravy is always better when eaten with friends and loved ones.
FYI, white gravy has flour in it.
To be fair, we do have a brown gravy like that in the US too; we tend to use that with mashed potatoes & some beef dishes, especially salisbury steak. We generally tend to have a specific gravy for a specific purpose (turkey gravy for turkey, chicken gravy for chicken, etc).
You have to add the sugar to the tea while you’re brewing it. If you wait until it’s cold the sugar won’t dissolve properly.
Just a Texan here to let you know that the Terry Black's BBQ video you mentioned watching of "Jolly's" was a serving for a large family. Most BBQ is typically sold by the pound. So can get quite expensive quickly if you want to try everything out for a family of 4. So if you get to Texas I'd recommend if you want to try some of everything get smaller amounts and share between you. That way you can leave there full and happy 😄
And a great go to for comfort food is biscuits and gravy. Simply delicious. But. It should be made by a true southerner in America for your first time eating it.
❤ from the Great State of Texas 🇺🇸
You don't want to put ice into hot tea to make iced tea. That will just dilute the tea and melt the ice. Either brew the tea and chill it in the fridge or cold brew the tea. You can find out how to cold brew tea with a simple google search. :)
I always prefer the headmaster opinion. His taste is experienced so he knows what flavor is.
Ice tea, is a very popular drink in the US. It can be sweetened, or unsweetened, with lemon, peach, raspberry, strawberry, or other fruit flavors.
When you make the frog legs do not forget to cut the muscles. Never forget the frog legs jumping out of the pot when I was little.
White gravy starts with fat drippings from steak, pork chop, fried chicken, sausage, bacon or even fried potatoes. You add about twice as much flour as you do drippins ( fat) and cook it in the pan with a whisk or slotted spoon to keep the lumps out of it until it browns a little. Then you're going to add milk and immediately start stirring because it will thicken very quickly if it gets too thick add a little more milk if it gets too thin just cook it a little longer until it thickens. I don't know how to tell you exactly how much milk to put in it because I do it by eye. Don't forget to add salt and pepper to season. It's just practice.
Fried Chicken is extremely easy. I beat an egg with a little bit of milk and pour over the top of my fried chicken. ( Some people soak in their chicken in buttermilk before). I mix self-rising 2c flour, one cup panko bread crumbs , salt, pepper, cayenne powder (and you can add any seasoning want). I put my flour mixture into a ziplock bag and add a couple pieces of chicken at a time and shake it good then place on a plate until I'm ready to fry. If you fix a lot of chicken then just make more flour mixture. Some people at a spoonful of cornstarch to their flour mixture because they think it makes it crispy.
Like a lot of recipes in the South each family has a slightly different one. Take the basic recipe and change it around to your own liking.
If you want to know how flavorful our food is watch NZ Family try BBQ and other foods. We know flavor lol
Sausage gravy pretty much is a beschemel sauce. It's sage sausage cooked and crumbled then you add in flour to the pan of sausage and the grease from it cooking. You cook it a bit then you add in milk slowly while stirring or whisking. Then add in a bit of salt black pepper and simmer while whisking until its thickened. That's it. Nothing to be grossed out about. It's just pork sausage milk flour. Plus you can add it to more than just biscuits. Its good o hash browns scrambled eggs or even just bread slices as a simple snack.I'll usually make eggs,sausage links, biscuits gravy and hash browns for breakfast and smother the whole plate with gravy. Yes it looks gross but it's wonderful.
There is a special way to slow-brew true Southern iced tea. It's not just making a pot of hot tea and putting ice and sugar in it.
My grandpa always said, "Take what you want, but eat what you take".
It is hot and humid in the South. Like jungle heat in the summers. Iced sweet tea is really refreshing. I prefer unsweetened iced tea but sweet tea is what most people like. The fresh tea with loads of ice is really refreshing. 14:58
Sausage gravy or aka...breakfast gravy. Made from breakfast sausage drippings and flour, milk, and seasoning etc.
Love my Ice Tea on hot days, big pot boiling water add a bunch of Black tea bags let soak. Pull them out add sugar to taste, cool down put in fridge. I keep lemonade around so ill pour my tea in a glass but leave room at top and add in lemonade. Some in the south do window sill, when they put the water and tea bags together and set in the window for the day to soak.
We also make Redeye Gravy with bacon fat and day-old coffee. Pork fat rules! Best with ham to me. Very fluid but yummy, especially sopped up with your biscuit. It's a Southern thang and hard to find. Usually the old diner type meat & three places that serve breakfast. Sausage gravy? Brown your sausage, add a bit of butter to sausage grease, add flour, cook off flour, then add milk to desired thickness and crumble in sausage. Season to taste. Sorry...I don't do it with measurements! 😮 Also good with country fried steak, cf chicken, or cubed steaks...but minus the sausage, only butter in the roux. A southern milk gravy.
Biscuits and gravy is awesome! Morning comfort food. The USA is a huge country but almost everyone loves biscuits and gravy, not just in the south.