Was any other American yelling "No" when he went in with the nutmeg? I'm glad you tried this dish. We eat biscuits and gravy often for supper in my house.
I don't know where to start. I think it was supposed to be tablespoons of milk oh and for buttermilk it's the milk that's left over when you make butter with heavy cream you take it until you have butter and you use that in baking soda so many things gives a reaction which causes them to puff in the microwave because bakingsoda is a base and buttermilk is an acid. You can also make it with some fat in it by taking whole milk and like one cup milk to 1 tablespoon lemon juice.
I can say “you didn’t do it right.” But you did what you could with what you had. And I won’t shame you for it. I do it all the time with world dishes. But if you genuinely enjoyed what you produced I know you’ll love an authentic version. Kudos for trying and hope you make it out to try it.
Honestly, other than nutmeg instead of black pepper, and adding onions (which I'm sure were delicious if they were cooked in and caramelized), it all looked fairly right to me. I'd eat it regardless. Looked yummy. :) Might try slicing the biscuits the long way and serving open-faced with gravy on top, as it soaks in a tiny bit. But, either way is delicious!
Imagine biscuits that have melted butter brushed on them before they cook. And I'd say cook them about half the time you did and maybe a lower temperature. And gravy with no onions or Nutmeg?????, but sausage, flour, milk and salt and pepper. Just imagine big moist soft biscuits with milk gravy over them and how delicious that would be. Good try, but please try again with those changes. You will be so surprised.
I'm a Southerner, & my size says I know food! May I give you a few tips? Bisquits: Freeze the butter, then grate it into the flour. You won't have to work the butter into the flour this way - just stir it in. The fat is supposed to stay cold - as it bakes it releases steam which provides lift. Also, don't roll them out as thin. I try to keep my dough in a rectangular shape, & I just slice the dough into squares. The less you handle the dough the more tender the biscuit, & this way you only roll out the dough once. If you place the biscuits on the sheet pan sides touching it encourages the biscuits to rise up instead of spreading out, & they will be more tender. Gravy: I've never seen sausage gravy made with onion or nutmeg! When you add the flour, let it cook a couple of minutes, stirring frequently. This cooks out any raw flour taste. I'd give it plenty of black pepper too. So glad you enjoyed our sausage gravy & biscuits! I loved how pleased you were with it as you plated it up - your anticipation made my mouth water! With love, from Tennessee.
Very heavy on nutmeg. I've NEVER had baking spice in B&G, and please cook the flour. And slice the biscuits in half before drizzling sauce. Also, depending on your location you can source uncased breakfast sausage.
I'm also from TN and this almost broke my heart but I love watching people try new things. I'm sure he will find the perfect recipe to make that represents the Southeastern US for the biscuits and gravy, from all the ones I've watched they always forget the flour! Or it's just so dark. For a classic southern B&G it needs to be white or close white color. If it's brown then that just don't work lol 😅 but I give him kudos for trying something new! I love watching this stuff 🎉
Old Virginia Southerner here,& I gotta say-That just hurt my B&G soul!!!🫣But like when my kids “surprised me”, with B&G in bed…I ate🤢it, & I Loved the effort & the hard work,& that they made Me feel sooo special!!! And then I soon called an ALL Cook Breakfast…or Dinner(!),& Really emphasized the important parts they missed, Without ever saying so!!! Today when I recall that Surprise, sometimes sadly bc my eldest daughter died in a freak accident when she was 16.5 years old, it’s one of The Best I Ever had, & I can Honestly say my daughter’s B&G is Better than mine, as she’s surpassed me in all meal cooking😊, but I Still hold the Baker spot!!!😂😂😂
Add baking soda to your biscuts and dont roll them out that thin Roll it out 3/4 of an inch .. Then cut They'll be big and fluffy .. Im from texas and we have tlhem at least 4 times a month.. In the winter maybe more. Whats not to love about them . Enjoy
Bless your heart for giving this a try. It’s not how we make it in the states (as many comments have told you) but if you’re pleased with the outcome, that’s what matters. There are probably thousands of tutorials on how to make biscuits and gravy and you could have copied one of them, but you decided to try it “cold turkey”! I admire you for that. Plus, you gave me many chuckles! I just discovered your channel this morning and plan on viewing some of your other videos - I bet they’re fun too!
Buttermilk is what's left over from making butter. Don't you dare throw that away! lol It makes great fluffy pancakes, cornbread, and especially biscuits. American biscuits are not cookies like British biscuits. Our biscuits are thick and fluffy. More like scones. The dough can be 2" thick when cut, or even more. The acid in the buttermilk combined with baking soda makes them fluffy. Buttermilk is also a good source of calcium, riboflavin, and vitamin B12 . It's not common at all to add onions, sugar or nutmeg, especially that much nutmeg, even though nutmeg is good in creamy recipes. It is very common though to add quite a bit of black pepper, maybe a teaspoon (5ml). All in all I'd say you did very good for a first time. Here's a video of an Aussie making biscuits and gravy. I hope it helps. Sending love from America. krplus.net/bidio/kq6If3SJm4jFeaA
@@dan-ger6963 Yes. All-Purpose Flour and Baking (bicarbonate) Soda and Baking Powder is what we typically use to make them fluffy. A US Southern biscuit doesn't usually have sugar in it at all. It gets it sweet flavor from the fats in the butter and buttermilk. We typically use granulated sugar in the States for recipes, not caster sugar. I would also suggest working out the Imperial measurements into metric units first. I would suggest doing some research on the web for Southern Buttermilk Biscuits. They should list very few ingredients: All-Purpose Flour, Baking Soda and/or Baking Powder, Salt, Butter, and Buttermilk. Anything else is just add-ins. If you don't have buttermilk, then there are simple ways to make it yourself. Just look them up. Hope this can be helpful to you.
I hope you’ll try again with the suggestions above. You didn’t really experience biscuits and gravy, but I’m glad you liked it! Biscuits are more like scones or dinner rolls, but different, flakier, fluffier.
Thank you for trying and I’m glad you enjoyed it. Here in Georgia, I’ve never seen nutmeg in sausage gravy. If you use self-rising flour, the biscuits will be much fluffier, or add some leavening agent to your dry mix for better results. Thanks for the video!
This was fun to watch! Excellent first attempt and glad you liked your finished dish. Just a couple of notes - You will want to use an American Breakfast sausage which is very sage forward. If that is not available, you can use the plain minced pork and add sage spice - I would skip the nutmeg or add just a pinch. And most S&B gravies have a lot of black pepper - you can adjust this to your preference. Once adding the flour to the sausage allow that to cook for a minute or two so that the flour cooks a bit before adding milk. Also, for biscuits you want to use very cold butter - this is so the butter pieces can melt and "explode" while baking to create flakiness, handle the dough as little as possible - overworked dough will make for tough, flat biscuits. Roll dough to about 3/4" thick and place them touching each other on the baking sheet so that the biscuits kind of cling together and help each other rise.
Nice try for a brit. I find a common failure for brits and New Zealanders. You both try to make the biscuits the thickness of brit biscuits. In America they will be twice that thickness. Never heard of nutmeg in the gravy and too much sugar in both. Other than that great job.
There are recipes that don't use buttermilk. I should know because I detest the stuff in anything. Never in my life heard of nutmeg in gravy but as long as you like it that's what counts.
Biscuits take all purpose flour, not bread flour. Most proper biscuit recipes don't even call for sugar at all, much less castor sugar. The unsalted butter should be frozen for at least 20 minutes and then grated and then frozen again for another 15-20 minutes (most people who make them regularly just keep a stick of butter in a bag in the freezer at all times) and kept as cold as possible while mixing into the flour mixture and during the making of the biscuits so some people chose to freeze the flour, leavening (baking powder, baking soda or both depends on what recipe) and salt mix as well. The dough should be touched as little as possible but rolled out to about 2cm thick and folded 3 or 4 times to create layers (unless you're making drop biscuits) and then rolled out to about 3cm thick before cutting then baked. The closer together you place them, the more they'll rise at the risk of them sticking together. They should be brushed with melted butter as soon as they are pulled out of the oven. A proper American biscuit should be light, fluffy and crumbly when made properly. As for the gravy... I don't think I've ever seen a recipe that calls for nutmeg in my life, much less that much of it. It usually calls for black or white pepper depending on preference. And you usually brown the sausage, remove it from the pan, mix the gravy ingredients with the drippings and let it cook then add the sausage back in once it starts thickening. That keeps the sausage from being overcooked. Well, it was a nice attempt. You tried so top marks for effort. Might want a better recipe if you want to try again though. 😅👍
Nice try, but biscuits don’t clunk against the plate; they should be soft and fluffy and bigger around and taller. They needed baking powder. No sugar. No nutmeg. Plenty of black pepper in the gravy. Split the warm biscuits open before ladling gravy on top. Take a look at the Hungry Hussy’s recipe for a more authentic version. I think you’ll love the authentic version.
@@user-fc6nr1zd6f Purchase "plain" pork mince instead of sausages. There will be no casings! Add at least a few spices to make a "basic" American breakfast sausage, ie: ground sage, crushed chili flakes, and pepper. Mix well, Super easy and definitely more authentic then using a sausage that changes the flavor of the dish completely. When in doubt, KRplus is a great place for recipe tutorials. Best thing to do is watch several videos on any dish to learn different techniques. Also, forget the nutmeg when making B&G. When making the gravy add a bit more sage and pepper. No need to use buttermilk, whole milk is the best. No need for sugar in the biscuits. There are 3 ingredient biscuit recipes on KRplus, Try one. Before long you will be making great B&G.
Good effort! You may want to get American measuring spoons//cups to make it a little easier in the future. I think your buttermilk went bad based on your comments about it smelling. Try a southern U.S. recipe for biscuits and gravy from a good source. It will be even better next time 😀
I did Google the volume of an American cup it's 240ml which is different to a Canadian size Cup but it would have probably helped more if I use the right four
Just use your skillet. You may want to invest in a larger one if you plan on doing a lot of cooking on your channel. Cast iron is great, but any large skillet will do.
The word "cup" in American recipes does not mean cups that you drink out of. A cup is half of a (US liquid) pint. Since a pint is half of a quart (and "quart" is short for "quarter gallon"), this makes the cup one sixteenth of a (US) gallon. Google can convert that into other units for you, just ask it for "1 US cup in cubic meters" or whatever unit of volume you blokes use for liquids over there. Note that the teaspoon (tsp) and tablespoon (TBSP) are also specific quantities; there are exactly three teaspoons in a tablespoon (which almost every American knows) and 16 tablespoons in a cup (which most people don't know, because cups are used for measuring things like flour and sugar, and teaspoons and tablespoons are used for measuring things like soda and baking powder and cinnamon, and it's fairly rare to need to convert between them; whereas, it's pretty normal to convert between teaspoons and tablespoons when scaling a recipe up or down by a factor of 2 or 3). There are, in the context of picking baskets, also "dry" versions of the pint and quart; but the dry gallon hasn't been used since the colonial era, possibly longer ago than that, because there aren't many common types of produce for which such a basket would be practical. The peck (equal to one quarter of a bushel) is the smallest size of picking basket anyone uses for things like apples and pears and potatoes, the half bushel being far more common; and the dry quart is the largest size of berry basket, mainly only used for strawberries and maybe cherries; most types of berries are normally picked into pint baskets, because the ones in the middle and/or bottom of a quart would tend to get squished. At this point if anyone did manufacture a dry-gallon picking basket, perhaps for something like cherry tomatoes, they'd probably call it a "half peck", because the dry gallon has been out of use so long, virtually nobody even knows what it is. (This kind of trivia is 80% of the contents of my brain, and even I had to look the dry gallon up just now; turns out it was indeed half a peck, back in the day, which I guess makes sense given there are 8 dry quarts in a peck. The only reason I knew there ever *was* such a thing as the dry gallon, is because I know the etymology of the word "quart", because I am a language nerd.) Since dry goods like apples and berries tend to be piled up in the middle of the basket more than at the edges, the exact amount of produce that a given size of picking basket holds is not as rigidly standardized as the liquid measures we use in the kitchen for things like flour and sugar, which are normally measured with a level top. Grocery stores typically sell produce by weight rather than by volume anyway (though orchards and produce auctions do often sell produce in standard-sized picking baskets, or sometimes in equivalent-sized corrugated cardboard boxes). For future reference, bread flour is not the ideal flour for biscuits. Bread flour is high-gluten flour, intended to form more gluten to give the bread more structure, so that it can be sliced thin for making sandwiches, without the slices falling to pieces. That's great for bread, but it's the opposite of what you want for biscuits, which are supposed to be light and soft and flaky and fall apart in your mouth. This is also why good biscuit recipes tell you to mix the dry ingredients and wet ingredients separately first, to minimize the amount of stirring you have to do once the flour is wet, to avoid forming any excess gluten (whereas, bread recipes tell you to knead the dough for a while after it's fully mixed, in order to form more gluten). The words "shortening", "oleo", and "margarine" are old-fashioned words for butter, dating to the late nineteenth and early twentieth century, when people were afraid that if they just said "butter" someone might think it meant the kind of butter that used to be made by churning milk fat for hours and hours. That was considered undesirable because the newer kind, made from vegetable oils via hydrogenation, was more modern and scientific and stuff and therefore better and possibly also healthier. Later, in the mid-to-late twentieth century, people started taking the opposite position, that modern butter is bad and you should only use the "real" kind made the old fashioned way. Both lines of thinking are nonsense. Butter works the same in a recipe, regardless of how it is made. Saturated fat is saturated fat (and thus is solid at room temperature but liquid while baking, and is not directly miscible with water), regardless of whether it became saturated inside a hydrogenation vat or inside a cow. What does matter, is the percentage of water, which is sometimes higher in "lite" products in order to reduce the calorie count, and this can have a very noticeable impact on the texture of baked goods because water is NOT the same thing as saturated fat, as should be obvious. American sticks of butter are exactly eight TBSP and have measurement marks printed on the wrapper showing where to cut depending on how many TBSP you need. (Measuring the butter with a measuring spoon will of course also give you the correct amount, it's just less convenient to do.) There's a photograph of a typical American stick of butter, in the wrapper, along with a chart showing how many grams to use for several different quantities, here: www.errenskitchen.com/cooking-conversions/us-sticks-butter-conversion-charts/ Raw buttermilk does smell bad, but it's fine baked. In addition to being thicker, buttermilk is also considerably more acidic than regular milk, and thus it can be used in combination with soda to create a leavening effect that works much faster than yeast.
The way my grandpa would make his country biscuits in gravy is super simple and delicious. You can make your own biscuits or get the canned biscuits and throw them in the oven Cook some bacon and save the bacon grease Use equal parts flower to grease ratio and mix in pan to make your roux. The roux should be a brown color. Add about a cup or two of milk to the roux to make your gravy. Lightly salt due to bacon being salty already and add pepper to flavor to the gravy. Serve gravy over biscuits and enjoy!
About your measurement of "tablespoons" of butter. Butter here is sold in "sticks" the inner packaging is a foil backed paper that is marked by tablespoons. To add any number of tablespoons of butter to a recipe simply cut through the paper at the corresponding mark for the number of tabelspoons required. You need only unwrap what you've cut, only the amount you use.
Definitely a good first try. Plenty of Americans will be happy to give you a better biscuit recipe, but I know your markets aren't exactly like ours. Also, a key to really enjoying them is to let the gravy soak into the biscuit before eating, trust me you'll love it.
I grew up learning to cook from my mom, and I've been blessed to have a professional chef as a brother-in-law. I mostly cook for myself, so in reality, this was a good first try! Granted, you didn't grow up with this dish, and it's not part of your cultural heritage- but you gave it a proper try with ingredients you were more familiar with, and you did make everything by hand. I think you have every reason to be proud of yourself for branching out and embracing something new with enthusiasm, even if it didn't pan out totally correctly. If you visited my part of the US, I'd happily make you some homemade biscuits and gravy, but to be honest, there's plenty of restaurants here that make it well, too. Homemade will always be best, though. I hope you don't give up on trying new things, especially with the effort you put in. It may not be "proper" biscuits and gravy- but you were happy with the results, and that's what matters. Heck, family recipes come from somewhere, right? 😁
We never put sugar in the gravy. We always use a frying pan to cook the Sausage and then we put the flour and seasoning in and stir then put the milk in.
The biscuits shouldn't "clink" when dropped on a plate. They should be light and fluffy. Hopefully the gravy softened up the hardness of them. You might be surprised how many Americans haven't tried biscuits and gravy. It's not prevalent in much of the country.
American breakfast sausage is minced pork with sage. Switch out the nutmeg with black pepper. You shouldnt need to add salt to the gravy as the minced pork should have plenty. Im not sure where your biscuit recipe originated, but you made something closer to an actual shortbread (UK) biscuit. There are hundreds of youtube recipes available for making US biscuits. And, many of your followers have offered suggestions for your next attempt. Personally, i cannot fault your effort. While both countries share a common language, the cultural nuances will continue to keep us apart. The best thing about this episode is you were brave to try this wothout having a personal reference to the final product. That says a lot about your character. Instant follow.
One more thing. When you cook the sausage, add about 2 tablespoons of butter once it is cooked....then add the flour. The butter adds fat for the flour to make gravy. Pork sausage generally does not render much fat, so the butter is essential to making a proper sausage gravy.
You made a valiant attempt and well done for trying this wonderful American Breakfast. An easy short cut is to use self rising flour (in UK you may need to add salt if your flour doesn’t have salt in it) Quick Recipe is 1 1/2 cups self rising flour; a light weight flour not heavy!! Cut in about 1 stick of butter; 1 1/4 cup buttermilk. Mix with SPOON until all ingredients are wet (may have to sprinkle a little flour on top to roll out). Don’t overwork flour. Roll out to 3/4 inch put in round pan with biscuits touching on all sides. Secret; cook at higher temperature for less time to have light fluffy biscuits Cook at 400 degrees Fahrenheit for 20 minutes or lightly golden. As for gravy Never use NUTMEG 😱🙏🏻 Use a nonstick pan to cook ground sausage ( spicy ground sausage is really good) and onions remove sausage from pan add a little butter add some flour ( 4 or 5 heaping tablespoons of flour) stir until browned then lower heat add 2 cups milk and a cup of (butter milk) salt and pepper and sausage then cook on low heat till thickened. Pour over biscuits and let stand for 3 minutes then eat Yummy!! The gravy is good over potatoes or chicken or cooked broccoli. My ancestors are from England. I’ve been to your lovely country many times. 🇺🇸🇬🇧
Bisquits and gravy can be a breakfast or a dinner meal ... for a dinner you might add bits of thin sliced diced ham in the gravy ... How we had it growing up ... It's an early 20th century kinda staple for cheap fixins ....
To be fair I couldn't really taste the nutmeg the recipe told me to use Worcestershire sauce and TABASCO sauce as well which I don't like and I'm glad I didn't use because I'm getting enough stick for using nutmeg 😀
@@dan-ger6963 Come to the Sates, go down south where they make good soul food and get a proper plate of biscuits and gravy. I don't eat a lt of it but it's a guilty pleasure.
Well done for giving making biscuits and sausage gravy a go, not perfect but the important part you seemed to enjoy your finished product. Hint for flakey biscuits 1. Self Rising Flour 2. Freeze and shred your butter into the flower 3. Use Ice Cold Buttermilk 4. Be gentle with the dough patting it out vs rolling it out working quickly by patting the dough out then folding it back on it's-self you creat layers for fluffy biscuits. 5. Acceptable modifyers are sugar, salt and pepper amounts relate to personal choice but to much of any of them will ruin your biscuits. As for the gravy always make sure to use a sausage mince that you would enjoy in patty form for a fry-up. Rememeber for the roux 2 tablespoons fat and 2 tablespoons flour will thicken 2 cups liquid for this of course whole milk or half and half, but to make in the same manner as the cowboys out on a cattle drive use 1 tin regular condensed milk + fill that same tin with water to rinse it out getting the most out of the tin over medium low heat. During this step I always remove the sausage I've cooked so I can see how much fat has rendered out of the sausage and supplement with butter for the 2 tablespoons. Once the gravy has begun to simmer adding sausage along with any drippings on the plate and allow this to simmer on low until it reaches a boil while you stir to constantly remove the fond on the bottom of the cooking vessel. Once it has reached a bubbling boil your gravy is as thick as it is going to get via the roux only evaporation will thicken it further but caution you do not want to scald the milk. That's the basics other than I've never seen anyone add nutmeg.
Biscuits: Ingredients ▢2 cups all-purpose flour (240g) ▢1 tablespoon baking powder ▢2 teaspoons granulated sugar ▢¾ teaspoon salt ▢¼ teaspoon baking soda ▢6 tablespoons cold unsalted butter cubed (85g) ▢¾ cup plus 2 teaspoons cold buttermilk divided (180mL) You forgot the baking powder...and put too much sugar in the dough. The thicker you roll out the dough, the thicker your biscuits will be and not hard flat disks. With biscuits, you never work the dough very much. Also, use a bigger circle to cut the biscuit dough. Never be afraid to make large biscuits. Instructions Preheat the oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat. In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Add the butter, and toss in the flour to coat. Using a pastry cutter, cut in until butter is pea-sized. Gently stir in ¾ cup buttermilk until shaggy dough forms. Transfer the dough to a lightly floured surface, and pat dough into a 10-x8-inch rectangle, about ¼-inch thick with the long edge facing you. Fold the dough into thirds like a letter (I fold the left side over the center and then the right side over the left), gathering any crumbs and placing on top of dough. Turn dough 90 degrees, and roll into a 10-x8-inch rectangle again, about ¼-inch thick. Repeat the process of folding, turning, and rolling two more times. On the final roll, shape the dough into a 10×5-inch rectangle, about ½ to ¾-inch thick. Using a floured 2½-inch round cutter, cut out 8 biscuits, re-rolling scraps if desired to cut 2 more biscuits. Place biscuits in even layer on the prepared baking sheet with the sides of the biscuits barely touching. Brush the tops with the remaining 2 teaspoons of buttermilk. Bake for 12 to 15 minutes until golden brown on top. Let cool slightly on the baking sheet, about 5 minutes, before serving. Gravy: After you brown the sausage and add the flour, cook the flour for a minute or two with the sausage before you add the milk. Never add nutmeg but use salt and lots of pepper. Anyway, hope that helps.
Best simple sausage gravy: brown sausage with extra black pepper, make a golden rue in the same pan with the sausage and some butter. Add heavy cream and milk and stir constantly until reduced a bit, then salt for the dish as if it was a sauce. More for plain biscuits, less if you're adding sausage or bacon.
I think that there’s an art to making good biscuits kinda like there’s an art to making good Yorkshire pudding. It takes practice. I like to see people who try. Good job.
Don't use your hands to mix the butter into the flour mixture, cut the cold butter into the flour with 2 forks. Next time, mix you dough with a spoon and not a whisk, don"t over mix your dough. Roll your dough out to about 5/8 inch thick, when baked they should be about twice as high. American biscuits are usually light and fluffy, so that you can split or pull them open with your fingers. Did you add baking soda and baking powder, it helps to make your biscuits light and fluffy. Brush the tops of your biscuits with melted butter before baking. If you don"t like the sweetness of the biscuits, you can back off the amount of sugar. The gravy works well with lots of black pepper { i add red chili flakes }, and can be served over toast, or scrambled eggs.Check out recipes for country fried steak too. Experiment a little to see what works best. My comments were not to be critical, but hopefully to help you make great biscuits and gravy. Good luck.
Freeze the butter and grate it into the flour. And your biscuits need to touch it makes them rise evenly. And here in the south we don't use sugar or onion but buttload of black pepper, also self rising flour or leavening agents like baking powder/soda. Great first try though.
hey there. i'm a 77 year old Texas grandpa that's spent over 70 years in kitchens helping my granny/mother cook, or being my own kitchen boss. i think you did a good job on your first attempt at Biscuits and Gravy, and you should be damn proud of yourself. it looked like you made a nice go of it. i thought that if you wanted to make another go at it, i would share my own personal Biscuit recipe, and my method for making Gravy. the Biscuits took me a few years to get everything balnced just right. are there better Biscuits out there? sure there are. i ain't claiming these are the world's best. but they're damn fine. it's a robust recipe that is hard to screw up. it's also very forgiving. so much so, that if these Biscuits go weird on you, then you WANTED to mess them up. the ingredients are common. (i do make some optional recommendations for other ingredients that aren't so common, but pretty much anyone can get their hands on them.) and for some friends across the water, i converted it to metric too. anyhow, i rattled on long enough. the recipe for Biscuits and my method for Gravy are in a reply to this comment. if you do make these, i hope you enjoy. be well, amigo.
Papa Grim'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.
Hi there - American here, who growed up eating biscuits and gravy. My MaMa and PaPa were from southern Missouri and most my family is "country folks", so suffice to say I know a thing a two about how to make biscuits and gravy LOL. Few pointers: 1) The biscuits didn't rise because you really didn't have any leavening agent in the flour. A FAR easier way to make a simple biscuit - 2 cups of Self Rising flour and about 1 - 1 1/2 cups of Heavy Whipping Cream. The self rising flour will have the leavening agents you need (i.e. baking powder) already in the flour mix. The heaving cream will provide the fat you need to make a good fluffy and moist biscuit without having to add butter or Crisco (e.g. vegetable shortening). 2) I highly recommend watching Miss Tipper over on Celebrating Appalachia KRplus channel. Miss Tipper makes her biscuits the same why I do, which is how I learned to make them from my MaMa. krplus.net/bidio/gpiKimSGkX6oZaQ 3) As someone else mentioned, you could want to cook that flour off a little more when making the gravy. If not, it can and will leave the gravy tasting a little too much like flour. 4) NO NUTMEG or ONION in that gravy! No self respecting southern I ever heard told of puts nutmeg or onion in their sausage gravy. LOL I would also recommend using Heaving Whipping Cream for the gravy as well. NOW this is a personal choice because I feel the heavy cream gives the gravy a thicker and creamier taste, but whole milk is fine to use as well. For your first time time though - well done you!
NEVER SEEN SUGAR IN A BISCUIT MIX. SELF RISING FLOUR & WHOLE MILK. We use Southern Biscuits Formula L Biscuit Mix. Flour & milk. That's all. 1.5 cups flour add in milk slowly til you get the consistency you want. You fold the doe in half one way then the other way adding a sprinkle of flour as needed to get it less sticky. You fold only like 5 or 6 times. Pull a handful off roll it into a ball then shape into biscuit. Bake 350 til golden brown. Watch closely.
I make biscuits and gravy all the time. Some problems along the way but glad you tried it. We can talk about recipes if you want to try a more authentic version.
No sugar in biscuits! Just flour , shortening and milk. Then for the gravy fry the pork sausage and put it to the side for now then you heat bacon grease in a frying pan then add flour a little at at time , brown the flour while stirring continuously careful not to burn then pour in milk a little at a time until it thickens add the sausage back into the gravy. Yum.
If you want the easiest way to make this use Pillsbury southern buttermilk Grands, Jimmy Deans sausage ( they come as original, hot, sage, various flavors). For gravyafter cooking the sausage, drain sausage, either mix milk and flour or add flour the meat blend well ,slowly add milk.
Up north, in New England Cape Cod, we consider Biscuits and gravy a southern breakfast food, like grits (slowed cooked corn meal ) a southern US food , we up north favored oatmeal.
So with the biscuits I’d say, use self raising flour if they have it in the UK, or just add a bit of baking soda/baking powder, you basically want a savory scone. as several people have said, lots of pepper instead of the nutmeg, but otherwise, not too bad!
I would suggest trying to make it again. It didn't quite work out. It's not supposed to make a sound when it falls on the plate. They are supposed to have risen and if done really well are light as a cloud. They DO NOT have the same texture as a scone which are much harder. You might need more baking soda and a tablespoon of white vinegar helps as well. The butter needs to be very cold or even frozen or it won't achieve flakey layers. Its also important not to overmix and I would suggest not using a rolling pin. It squishes them down too much. I usually kneed mine only for about 30-60 seconds and fold a few times being careful not to crush the dough.
Not bad for a first try. It took me a few times to get it down. I would suggest a fry pan with more cooking surface and browning that flour before adding milk. Like others, pepper and salt for gravy.
Caster sugar is our granulated sugar ground in a food processor finely. In the US butter is sold in sticks in wax paper. On the sides of the paper are markers in Tablespoons. 😂
heard a saying about biscuits that applies here your biscuits are fixing to squat. Bread flour is not the best for biscuits, too much protein in it. Try using all purpose flour or a mixture of bread and cake flour maybe.Also when cutting the biscuits try not to twist the cutter, the twist can seal the edges so they don’t rise hence the squat look. Did the recipe include any baking soda or baking powder because those are usually used to help the biscuit rise as well?
Dang.. you tried.. which is a lot more than many of my fellow countrymen have done. It's not quite... very not quite biscuits & gravy.. but kudo's to you for trying. Hopefully you'll get the chance to try some over here some day. (but even then, I've had not so great attempts at restaurants... although it really isn't that hard to do. Cheers !!
You did well...guess what I'm going to have for breakfast tomorrow? I'm pretty good with the biscuits...but I still haven't mastered the art of making the perfect sausage gravy. Whenever I'm in the U.K, I absolutely have to have the Full English Fry-up...but you can hold the black pudding!
@@dan-ger6963 Tell you what, if we're in the U.K. the same time, the same B & B, (you know, that one in Shap, Cumbria) we'll trade. You can have my black pudding, and I'll have your white pudding. I've had it and love it!
OMG! You need lessons on biscuits. Butter should be cold (I use frozen butter and grate) and not overworked into the flour. Sort of like pastry. Biscuits should be light and fluffy. Needs baking soda. Roll out to 1/2” or 3/4” thickness. I have NEVER used nutmeg before in sausage gravy (I will try before criticizing tho’) Buttermilk is basically the leftover milk after butter is made. It adds a tang, it is not “off”. It is very healthy to use and is delish in pancakes and biscuits.
Late to this party, I know, but I'd recommend just finding a recipe for drop biscuits if you're making them specifically for biscuits and gravy. They're a lot less work than regular rolled out biscuits, and you're covering the whole thing with gravy anyway, so why bother? In line with other comments, freezing the butter for at least fifteen minutes before you cut it in with a pastry cutter will help a lot. (Grating does work better though if, unlike me, you actually remember to keep some butter in the freezer for that purpose.) As for the gravy, definitely cook the flour for a couple minutes while stirring it around. And, yes, typically it's the seasoning from the sausage that does most of the flavoring, with maybe a little more salt and as much black pepper as you like. But on the other hand, it's milk gravy with sausage in it- with a base like that, add whatever else you like to it and if it tastes good, that's the main thing. I mean, heck, adding nutmeg to the milk gravy basically just turned it into bechamel sauce (well, with sausage), so just tell people you're making the extra fancy French version. 🙂
On the butter, I'm not sure if it's available in the UK, but we can buy stick butter in the States that has printed sections of the butter on the wax paper. On the milk, if you can't get buttermilk, do whole milk. It's not the same, but it gets closer.
Maybe I missed it, but I didn't see any baking powder or soda. Did the recipe say self raising flour? That would make a flat hard biscuit (no rise). Also, bread flour might make a biscuit that's a little tough, maybe try all purpose. Also, once you get your biscuits taller, B&G is usually served by splitting the biscuit through the equator (like a burger bun) opening it up and serving the gravy over the soft interior. We have a TV show called America's Test Kitchen (and it's spin off Cook's Country) that try out dozens if not hundreds of versions of a recipe to find the most consistent and tastiest version (they went through over 200 kilos of brisket over a couple of years to figure out how to barbeque it correctly). Here are a couple of their shows about biscuits. Easiest biscuit: krplus.net/bidio/l7VxkXp1hYDUpZw Flakiest biscuit: krplus.net/bidio/n7mjn4R6c26ldqg BTW a cup is about 237 ml and a tablespoon is about 15 ml, teaspoon 5 ml. Volumetrically it is 3 tsp to tbl, 2 tbl to oz, 8 oz to cup, 2 cup to pint, 2 pint to quart, 4 quart to gal.
Just convert the measurements to grams, one cup =240 grams. Your flour should be self rising otherwise you have to add backing powder. Plain white sugar is fine (actually most biscuits recipes don't call for any sugar at all). 4 tablespoons=about 57 grams, ( so generally for us, one pound of butter comes quartered, then each quarter is marked by tablespoons in the quarter, so it's easy to cut 4 tablespoons), always make certain that your butter is very cold. I pound is approximately 1/2 a kg. The dough should be soft not dense. You should fold your dough a few times and then roll out and repeat before your final roll, so the biscuits are flaky. Always cook the biscuits touching each other and don't make them to small.
HELLO from Northern California , yes biscuits and gravy is the best, with a white creamy sausage gravey and homemade buttermilk biscuits so good your gravey seems a bit too dark to be traditional. SOUTHERN GRAVEY, SAUSAGE GRAVEY, WHITE CREAM GRAVEY. All names describe the gravey used in the dish. If you can get lard like crisco, it will give your biscuits a crisper outside, light fluffy on the inside
I'm glad you liked it but next time please do not use nutmeg or onions. What's funny is onion and nutmeg go in a French Bechamel sauce, which that gravy basically is (plus sausage), but not when you're making biscuits and gravy. But even in a Bechamel, you use just a tiny bit of nutmeg.
In the US our sticks are 'marked' on the wax paper that encase it so the tblsp's are easy as counting marks. You need to create layers in your biscuits, so roll out, fold over, roll out fold over min 8 'layers, I usyally roll out fold in 1/2 each way, roll out again, fold in 1/2 each way = roll out then cut out. Using a glass is fine, BUT you spin it as you did it seals the layers & they don't rise like they should. straight down, sharp edges preferred. You'll get a better result that way. Also you CAN try biscuits w/ just regular whole milk too, maybe add a bit more butter, should be fine - different, but fine. Slightly more pepper & should be good to go! Another option is IF you can get American style bacon there... use that grease to make your gravy - lots more pepper (to taste) over biscuits & eat the crispy bacon w/ the biscuits & gravy. Good luck, mate! Wait... tjhat's Aussies... what is it in the UK? Bloke? ;)
We have two types of bacon back bacon and streaky bacon both come in smoked or unsmoked I think streaky is more like the American bacon. We do use the term mate put depending on what part of the country you come from we have different terms for things I'm from the Warwickshire close to the West Midlands so we would call friends mucker.
@@dan-ger6963 !!!!OMG...British & Irish "streaky" bacon is the BEST on planet Earth!!!! In America, our bacon leaves ALOT to be desired. Once ya' consume British or Irish Bacon, you're NEVER satisfied with what the supermarkets offer in The U.S. Best regards from Yucatan Mexico, Ben
@ ingredients Buttermilk and self rising flour!It already has baking powder and sat in it the flour does!knead the dogh after you mix it all uppat the dough out to about#/$ th of an inch cut them put bacon grease or any kind of oil in a pan dip top of biscuit in the oil then turn over and place in pan.cook in oven at about 425 degree oven you cook biscuits fast ENJOY!
Lord have mercy ... the saddest biscuits I ever did see but you gave me a good laugh and you have a new subscriber. Your biscuits didn't rise; you need either self rising flour or some baking powder added to plain flour. That was a scary amount of nutmeg though! If you visit the US I'd be glad to give you an American biscuit-making tutorial and even a little tour of the area.
This was a very nice attempt I take it as a compliment that you tried one of our great American breakfast favorites. As others have mentioned, we don't add nutmeg or onion to our sausage gravy. However, if you like it that way, then by all means you make it to suit your taste. If you ever do visit the U.S. some day, you will have no problem finding a restaurant that serves biscuits and sausage gravy, especially in our southern states where those people know how to make this better than in any other part of our country.
ok like most Yanks I'm a little "oh my god" on some parts but i was SO happy that you figured out to cut the biscuit dough out with a drinking glass, that's how we mostly do it and very clever, this was a fun video to watch
Bread flour has a higher protein count and the recipe probably called for self raising flour or all purpose which is very different as bread flour needs more liquid.
bread flour has a higher protein which will build more gluten, not good for flaky biscuits. that is why you need all purpose flour. plus he mixed too much also building too much gluten.
Butter bricks usually have cut measurements on the sides to show you where to cut. We sell a flour that's formulated especially to make making biscuits easier if you get a po box one of us could send it to you. It's called Southern Biscuit Complete Biscuit Mix if you're able to find it where you are. Biscuits should be thick and soft and super fluffy in the middle with crispy edges yorus came out more like a hard tack but I feel like the flavor was probably the same.
Okay the best biscuits and sausage gravy are made in Kentucky. My family is from Kentucky. You need Bob Evans sausage. And big fluffy, homemade, melt in your mouth biscuits. Those look like flat, sand dollars. Use some corn starch
Biscuits are hard to make so watch a video on homemade buttermilk biscuits … They should be light and fluffy and not sound like a coin when you put them on the plate… To make gravy, try this instead… Cook some bacon, remove bacon and at a low to medium heat you will add flour a little at a time to the bacon grease until you have a thick slurry that still flows… turn the heat up a bit then add a cup of water then slowly add a little milk at a time while continuously, stirring… this will need plenty of salt and pepper Cook down to the consistency you like… put it over some toast…
Everyone likes buttermilk biscuits but I tend to like biscuits without buttermilk in the dough. As for the gravy, I like cumin, sage, and black pepper as the seasoning in my gravy.
Funnily enough, I was drinkinging a glass of salted buttermilk and eating crackers as I watched your video. I don’t know about English buttermilk, but I like to drink it occasionally as well as bake with it. Made with whole milk is best. Butter those biscuits before you glob on the gravy- even better!
I literally choked laughing when you added all that nutmeg and salt! Just an itsy pinch of the nutmeg and 1/8 tsp salt, taste, perhaps add more. Someone mentioned in the comments that there are tons of recipes, but which is the best to try? Also, I keep powdered buttermilk in my pantry for biscuits and pancakes (doesn't smell and keeps). Enjoyed your video.
This was my first time viewing your channel, and I have to give you a big thumbs up for your efforts on your biscuits and gravy!! Maybe not exactly like some would do it, but if YOU like it, that's all that really matters. The nutmeg had me scratching my head, though! lol! There are some great tips in the comments, so if you make this again, let us know!
your technique for combining the butter and flour is spot on - just the way we do it. did you miss the baking powder? cannot make biscuits without it, either added to your flour, or else buy self-rising flour which has the baking powder already in it. It will make the biscuits rise to 3 times the height of yours and they will be less (dare I say it?) hockey puck like haha! sugar? nutmeg? not for this kind of biscuits, they're savory buttermilk doesn't smell bad, it smells fresh ... I think you had some off stuff there. points for trying! but you have a few foundational challenges working against you. You should try it again because it is a wonderful meal.
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Was any other American yelling "No" when he went in with the nutmeg? I'm glad you tried this dish. We eat biscuits and gravy often for supper in my house.
I was yelling NO when he added the sugar. Haven’t gotten to any other spices.
I was yelling no the entire time!
my eyes got wide .... it was startling for sure
I actually gasped when he dumped that nutmeg in! 😂 I'm sure this is how Italians feel when people break the noodles in half 😂
I don't know where to start. I think it was supposed to be tablespoons of milk oh and for buttermilk it's the milk that's left over when you make butter with heavy cream you take it until you have butter and you use that in baking soda so many things gives a reaction which causes them to puff in the microwave because bakingsoda is a base and buttermilk is an acid. You can also make it with some fat in it by taking whole milk and like one cup milk to 1 tablespoon lemon juice.
I can say “you didn’t do it right.” But you did what you could with what you had. And I won’t shame you for it. I do it all the time with world dishes. But if you genuinely enjoyed what you produced I know you’ll love an authentic version. Kudos for trying and hope you make it out to try it.
Thank you we only learn from our mistakes and I think with all the comments I'll be able to do it better in the future
Honestly, other than nutmeg instead of black pepper, and adding onions (which I'm sure were delicious if they were cooked in and caramelized), it all looked fairly right to me. I'd eat it regardless. Looked yummy. :)
Might try slicing the biscuits the long way and serving open-faced with gravy on top, as it soaks in a tiny bit. But, either way is delicious!
Imagine biscuits that have melted butter brushed on them before they cook. And I'd say cook them about half the time you did and maybe a lower temperature. And gravy with no onions or Nutmeg?????, but sausage, flour, milk and salt and pepper. Just imagine big moist soft biscuits with milk gravy over them and how delicious that would be. Good try, but please try again with those changes. You will be so surprised.
I'm a Southerner, & my size says I know food! May I give you a few tips?
Bisquits: Freeze the butter, then grate it into the flour. You won't have to work the butter into the flour this way - just stir it in. The fat is supposed to stay cold - as it bakes it releases steam which provides lift. Also, don't roll them out as thin. I try to keep my dough in a rectangular shape, & I just slice the dough into squares. The less you handle the dough the more tender the biscuit, & this way you only roll out the dough once. If you place the biscuits on the sheet pan sides touching it encourages the biscuits to rise up instead of spreading out, & they will be more tender.
Gravy: I've never seen sausage gravy made with onion or nutmeg! When you add the flour, let it cook a couple of minutes, stirring frequently. This cooks out any raw flour taste. I'd give it plenty of black pepper too.
So glad you enjoyed our sausage gravy & biscuits! I loved how pleased you were with it as you plated it up - your anticipation made my mouth water! With love, from Tennessee.
Very heavy on nutmeg. I've NEVER had baking spice in B&G, and please cook the flour. And slice the biscuits in half before drizzling sauce.
Also, depending on your location you can source uncased breakfast sausage.
I'm also from TN and this almost broke my heart but I love watching people try new things. I'm sure he will find the perfect recipe to make that represents the Southeastern US for the biscuits and gravy, from all the ones I've watched they always forget the flour! Or it's just so dark. For a classic southern B&G it needs to be white or close white color. If it's brown then that just don't work lol 😅 but I give him kudos for trying something new! I love watching this stuff 🎉
Old Virginia Southerner here,& I gotta say-That just hurt my B&G soul!!!🫣But like when my kids “surprised me”, with B&G in bed…I ate🤢it, & I Loved the effort & the hard work,& that they made Me feel sooo special!!! And then I soon called an ALL Cook Breakfast…or Dinner(!),& Really emphasized the important parts they missed, Without ever saying so!!! Today when I recall that Surprise, sometimes sadly bc my eldest daughter died in a freak accident when she was 16.5 years old, it’s one of The Best I Ever had, & I can Honestly say my daughter’s B&G is Better than mine, as she’s surpassed me in all meal cooking😊, but I Still hold the Baker spot!!!😂😂😂
Also, if you chop the cold butter into cubes/slices, it laminates the dough and add a lot of flaky layers to the end result
That butter trick is interesting.
No nutmeg, use black pepper, and a lot.
I might try that I was using a recipe told me to use Worcestershire sauce as well but I'm not keen on it
I never use onion or nutmeg... Just salt and pepper and allow the sausage grease to do it's seasoning
@@dan-ger6963 Dear God don't add Worcestershire sauce
No sugar.
Add baking soda to your biscuts and dont roll them out that thin Roll it out 3/4 of an inch .. Then cut They'll be big and fluffy .. Im from texas and we have tlhem at least 4 times a month.. In the winter maybe more. Whats not to love about them . Enjoy
or even some good old fashioned self rising flour, which has the baking soda/powder already in it.
Bless your heart for giving this a try. It’s not how we make it in the states (as many comments have told you) but if you’re pleased with the outcome, that’s what matters. There are probably thousands of tutorials on how to make biscuits and gravy and you could have copied one of them, but you decided to try it “cold turkey”! I admire you for that. Plus, you gave me many chuckles! I just discovered your channel this morning and plan on viewing some of your other videos - I bet they’re fun too!
Always love when someone knows to start with ...Bless your heart!
The "cup" killed me! A+ for effort and improvisation!
Buttermilk is what's left over from making butter. Don't you dare throw that away! lol It makes great fluffy pancakes, cornbread, and especially biscuits. American biscuits are not cookies like British biscuits. Our biscuits are thick and fluffy. More like scones. The dough can be 2" thick when cut, or even more. The acid in the buttermilk combined with baking soda makes them fluffy. Buttermilk is also a good source of calcium, riboflavin, and vitamin B12 . It's not common at all to add onions, sugar or nutmeg, especially that much nutmeg, even though nutmeg is good in creamy recipes. It is very common though to add quite a bit of black pepper, maybe a teaspoon (5ml). All in all I'd say you did very good for a first time. Here's a video of an Aussie making biscuits and gravy. I hope it helps. Sending love from America. krplus.net/bidio/kq6If3SJm4jFeaA
You should have added a leavening agent so your biscuits would be fluffy.
I was thinking that if I do them again I would add bicarbonate of soda or use self-raising flour
@@dan-ger6963 Yes. All-Purpose Flour and Baking (bicarbonate) Soda and Baking Powder is what we typically use to make them fluffy. A US Southern biscuit doesn't usually have sugar in it at all. It gets it sweet flavor from the fats in the butter and buttermilk. We typically use granulated sugar in the States for recipes, not caster sugar. I would also suggest working out the Imperial measurements into metric units first. I would suggest doing some research on the web for Southern Buttermilk Biscuits. They should list very few ingredients: All-Purpose Flour, Baking Soda and/or Baking Powder, Salt, Butter, and Buttermilk. Anything else is just add-ins. If you don't have buttermilk, then there are simple ways to make it yourself. Just look them up. Hope this can be helpful to you.
I hope you’ll try again with the suggestions above. You didn’t really experience biscuits and gravy, but I’m glad you liked it! Biscuits are more like scones or dinner rolls, but different, flakier, fluffier.
I have already tried doing the biscuits again there is a picture on my channel community page
Ohh, I think he entirely got the gist of it. Even if a couple ingredients were improvised. ^_^ Looked good to me.
Thank you for trying and I’m glad you enjoyed it. Here in Georgia, I’ve never seen nutmeg in sausage gravy. If you use self-rising flour, the biscuits will be much fluffier, or add some leavening agent to your dry mix for better results. Thanks for the video!
This was fun to watch! Excellent first attempt and glad you liked your finished dish. Just a couple of notes - You will want to use an American Breakfast sausage which is very sage forward. If that is not available, you can use the plain minced pork and add sage spice - I would skip the nutmeg or add just a pinch. And most S&B gravies have a lot of black pepper - you can adjust this to your preference. Once adding the flour to the sausage allow that to cook for a minute or two so that the flour cooks a bit before adding milk. Also, for biscuits you want to use very cold butter - this is so the butter pieces can melt and "explode" while baking to create flakiness, handle the dough as little as possible - overworked dough will make for tough, flat biscuits. Roll dough to about 3/4" thick and place them touching each other on the baking sheet so that the biscuits kind of cling together and help each other rise.
I was ok with the onions and such until he added the nutmeg and then I just gagged. As long as he liked it than all's well, but ugh.
Nice try for a brit. I find a common failure for brits and New Zealanders. You both try to make the biscuits the thickness of brit biscuits. In America they will be twice that thickness. Never heard of nutmeg in the gravy and too much sugar in both. Other than that great job.
I only put sugar in the biscuit but you only get a hint of sweetness which I think goes with the savory taste of the gravy
A lot of butter sold in the US is in sticks .. the paper wrapper has table spoons marked off so all you need to do is slice off what you need
That makes sense I was thinking about melting it at one point
@@dan-ger6963 butter needs to be cold to build flaky layers.
There are recipes that don't use buttermilk. I should know because I detest the stuff in anything.
Never in my life heard of nutmeg in gravy but as long as you like it that's what counts.
Good 1st try! Many non-Americans cringe at the sight and never want to try making it so kudos to you for stepping out of your comfort zone!
I’m proud of you for trying sweetheart, if you ever make it to the US this grandma will make you some.
Biscuits take all purpose flour, not bread flour. Most proper biscuit recipes don't even call for sugar at all, much less castor sugar. The unsalted butter should be frozen for at least 20 minutes and then grated and then frozen again for another 15-20 minutes (most people who make them regularly just keep a stick of butter in a bag in the freezer at all times) and kept as cold as possible while mixing into the flour mixture and during the making of the biscuits so some people chose to freeze the flour, leavening (baking powder, baking soda or both depends on what recipe) and salt mix as well. The dough should be touched as little as possible but rolled out to about 2cm thick and folded 3 or 4 times to create layers (unless you're making drop biscuits) and then rolled out to about 3cm thick before cutting then baked. The closer together you place them, the more they'll rise at the risk of them sticking together. They should be brushed with melted butter as soon as they are pulled out of the oven. A proper American biscuit should be light, fluffy and crumbly when made properly.
As for the gravy... I don't think I've ever seen a recipe that calls for nutmeg in my life, much less that much of it. It usually calls for black or white pepper depending on preference. And you usually brown the sausage, remove it from the pan, mix the gravy ingredients with the drippings and let it cook then add the sausage back in once it starts thickening. That keeps the sausage from being overcooked.
Well, it was a nice attempt. You tried so top marks for effort. Might want a better recipe if you want to try again though. 😅👍
dude i am so proud of u for tryin this but yes pls listen to the moms in the comments for advice on perfecting it and u will kill it next time
Nice try, but biscuits don’t clunk against the plate; they should be soft and fluffy and bigger around and taller. They needed baking powder. No sugar. No nutmeg. Plenty of black pepper in the gravy. Split the warm biscuits open before ladling gravy on top. Take a look at the Hungry Hussy’s recipe for a more authentic version. I think you’ll love the authentic version.
I wondered about the nutmeg, and onions too. In Britain, they don't have a sausage like in the US, so i'm sure the seasonings are different.
@@user-fc6nr1zd6f Purchase "plain" pork mince instead of sausages. There will be no casings! Add at least a few spices to make a "basic" American breakfast sausage, ie: ground sage, crushed chili flakes, and pepper. Mix well, Super easy and definitely more authentic then using a sausage that changes the flavor of the dish completely. When in doubt, KRplus is a great place for recipe tutorials. Best thing to do is watch several videos on any dish to learn different techniques. Also, forget the nutmeg when making B&G. When making the gravy add a bit more sage and pepper. No need to use buttermilk, whole milk is the best. No need for sugar in the biscuits. There are 3 ingredient biscuit recipes on KRplus, Try one. Before long you will be making great B&G.
Good effort! You may want to get American measuring spoons//cups to make it a little easier in the future. I think your buttermilk went bad based on your comments about it smelling. Try a southern U.S. recipe for biscuits and gravy from a good source. It will be even better next time 😀
I did Google the volume of an American cup it's 240ml which is different to a Canadian size Cup but it would have probably helped more if I use the right four
I've never seen anyone cook gravy in a sauce pan before. We also use all purpose or self rising flour.
What would you cook in? I don't have a pot and I thought I frying pan would be too shallow
@@dan-ger6963I use cast iron.
Cast iron skillet is best but a regular pan will work as well.
Just use your skillet. You may want to invest in a larger one if you plan on doing a lot of cooking on your channel. Cast iron is great, but any large skillet will do.
The word "cup" in American recipes does not mean cups that you drink out of. A cup is half of a (US liquid) pint. Since a pint is half of a quart (and "quart" is short for "quarter gallon"), this makes the cup one sixteenth of a (US) gallon. Google can convert that into other units for you, just ask it for "1 US cup in cubic meters" or whatever unit of volume you blokes use for liquids over there. Note that the teaspoon (tsp) and tablespoon (TBSP) are also specific quantities; there are exactly three teaspoons in a tablespoon (which almost every American knows) and 16 tablespoons in a cup (which most people don't know, because cups are used for measuring things like flour and sugar, and teaspoons and tablespoons are used for measuring things like soda and baking powder and cinnamon, and it's fairly rare to need to convert between them; whereas, it's pretty normal to convert between teaspoons and tablespoons when scaling a recipe up or down by a factor of 2 or 3).
There are, in the context of picking baskets, also "dry" versions of the pint and quart; but the dry gallon hasn't been used since the colonial era, possibly longer ago than that, because there aren't many common types of produce for which such a basket would be practical. The peck (equal to one quarter of a bushel) is the smallest size of picking basket anyone uses for things like apples and pears and potatoes, the half bushel being far more common; and the dry quart is the largest size of berry basket, mainly only used for strawberries and maybe cherries; most types of berries are normally picked into pint baskets, because the ones in the middle and/or bottom of a quart would tend to get squished. At this point if anyone did manufacture a dry-gallon picking basket, perhaps for something like cherry tomatoes, they'd probably call it a "half peck", because the dry gallon has been out of use so long, virtually nobody even knows what it is. (This kind of trivia is 80% of the contents of my brain, and even I had to look the dry gallon up just now; turns out it was indeed half a peck, back in the day, which I guess makes sense given there are 8 dry quarts in a peck. The only reason I knew there ever *was* such a thing as the dry gallon, is because I know the etymology of the word "quart", because I am a language nerd.) Since dry goods like apples and berries tend to be piled up in the middle of the basket more than at the edges, the exact amount of produce that a given size of picking basket holds is not as rigidly standardized as the liquid measures we use in the kitchen for things like flour and sugar, which are normally measured with a level top. Grocery stores typically sell produce by weight rather than by volume anyway (though orchards and produce auctions do often sell produce in standard-sized picking baskets, or sometimes in equivalent-sized corrugated cardboard boxes).
For future reference, bread flour is not the ideal flour for biscuits. Bread flour is high-gluten flour, intended to form more gluten to give the bread more structure, so that it can be sliced thin for making sandwiches, without the slices falling to pieces. That's great for bread, but it's the opposite of what you want for biscuits, which are supposed to be light and soft and flaky and fall apart in your mouth. This is also why good biscuit recipes tell you to mix the dry ingredients and wet ingredients separately first, to minimize the amount of stirring you have to do once the flour is wet, to avoid forming any excess gluten (whereas, bread recipes tell you to knead the dough for a while after it's fully mixed, in order to form more gluten).
The words "shortening", "oleo", and "margarine" are old-fashioned words for butter, dating to the late nineteenth and early twentieth century, when people were afraid that if they just said "butter" someone might think it meant the kind of butter that used to be made by churning milk fat for hours and hours. That was considered undesirable because the newer kind, made from vegetable oils via hydrogenation, was more modern and scientific and stuff and therefore better and possibly also healthier. Later, in the mid-to-late twentieth century, people started taking the opposite position, that modern butter is bad and you should only use the "real" kind made the old fashioned way. Both lines of thinking are nonsense. Butter works the same in a recipe, regardless of how it is made. Saturated fat is saturated fat (and thus is solid at room temperature but liquid while baking, and is not directly miscible with water), regardless of whether it became saturated inside a hydrogenation vat or inside a cow. What does matter, is the percentage of water, which is sometimes higher in "lite" products in order to reduce the calorie count, and this can have a very noticeable impact on the texture of baked goods because water is NOT the same thing as saturated fat, as should be obvious.
American sticks of butter are exactly eight TBSP and have measurement marks printed on the wrapper showing where to cut depending on how many TBSP you need. (Measuring the butter with a measuring spoon will of course also give you the correct amount, it's just less convenient to do.) There's a photograph of a typical American stick of butter, in the wrapper, along with a chart showing how many grams to use for several different quantities, here: www.errenskitchen.com/cooking-conversions/us-sticks-butter-conversion-charts/
Raw buttermilk does smell bad, but it's fine baked. In addition to being thicker, buttermilk is also considerably more acidic than regular milk, and thus it can be used in combination with soda to create a leavening effect that works much faster than yeast.
The way my grandpa would make his country biscuits in gravy is super simple and delicious.
You can make your own biscuits or get the canned biscuits and throw them in the oven
Cook some bacon and save the bacon grease
Use equal parts flower to grease ratio and mix in pan to make your roux. The roux should be a brown color.
Add about a cup or two of milk to the roux to make your gravy. Lightly salt due to bacon being salty already and add pepper to flavor to the gravy.
Serve gravy over biscuits and enjoy!
Gravy made with bacon grease is the best! Yum
About your measurement of "tablespoons" of butter. Butter here is sold in "sticks" the inner packaging is a foil backed paper that is marked by tablespoons. To add any number of tablespoons of butter to a recipe simply cut through the paper at the corresponding mark for the number of tabelspoons required. You need only unwrap what you've cut, only the amount you use.
Definitely a good first try. Plenty of Americans will be happy to give you a better biscuit recipe, but I know your markets aren't exactly like ours. Also, a key to really enjoying them is to let the gravy soak into the biscuit before eating, trust me you'll love it.
I grew up learning to cook from my mom, and I've been blessed to have a professional chef as a brother-in-law. I mostly cook for myself, so in reality, this was a good first try! Granted, you didn't grow up with this dish, and it's not part of your cultural heritage- but you gave it a proper try with ingredients you were more familiar with, and you did make everything by hand. I think you have every reason to be proud of yourself for branching out and embracing something new with enthusiasm, even if it didn't pan out totally correctly. If you visited my part of the US, I'd happily make you some homemade biscuits and gravy, but to be honest, there's plenty of restaurants here that make it well, too. Homemade will always be best, though. I hope you don't give up on trying new things, especially with the effort you put in. It may not be "proper" biscuits and gravy- but you were happy with the results, and that's what matters. Heck, family recipes come from somewhere, right? 😁
What recipe were you following that said put nutmeg in your gracey? I am from Texas and have never heard of doing that.
We never put sugar in the gravy. We always use a frying pan to cook the Sausage and then we put the flour and seasoning in and stir then put the milk in.
add baking soda to your biscuits. Let the flour brown a bit with the sausage before adding milk. Use a LOT less nutmeg.
The biscuits shouldn't "clink" when dropped on a plate. They should be light and fluffy. Hopefully the gravy softened up the hardness of them.
You might be surprised how many Americans haven't tried biscuits and gravy. It's not prevalent in much of the country.
American breakfast sausage is minced pork with sage. Switch out the nutmeg with black pepper. You shouldnt need to add salt to the gravy as the minced pork should have plenty.
Im not sure where your biscuit recipe originated, but you made something closer to an actual shortbread (UK) biscuit.
There are hundreds of youtube recipes available for making US biscuits. And, many of your followers have offered suggestions for your next attempt.
Personally, i cannot fault your effort. While both countries share a common language, the cultural nuances will continue to keep us apart. The best thing about this episode is you were brave to try this wothout having a personal reference to the final product. That says a lot about your character. Instant follow.
One more thing. When you cook the sausage, add about 2 tablespoons of butter once it is cooked....then add the flour. The butter adds fat for the flour to make gravy. Pork sausage generally does not render much fat, so the butter is essential to making a proper sausage gravy.
You made a valiant attempt and well done for trying this wonderful American Breakfast. An easy short cut is to use self rising flour (in UK you may need to add salt if your flour doesn’t have salt in it) Quick Recipe is
1 1/2 cups self rising flour; a light weight flour not heavy!! Cut in about 1 stick of butter; 1 1/4 cup buttermilk. Mix with SPOON until all ingredients are wet (may have to sprinkle a little flour on top to roll out). Don’t overwork flour. Roll out to 3/4 inch put in round pan with biscuits touching on all sides. Secret; cook at higher temperature for less time to have light fluffy biscuits Cook at 400 degrees Fahrenheit for 20 minutes or lightly golden. As for gravy Never use NUTMEG 😱🙏🏻 Use a nonstick pan to cook ground sausage ( spicy ground sausage is really good) and onions remove sausage from pan add a little butter add some flour ( 4 or 5 heaping tablespoons of flour) stir until browned then lower heat add 2 cups milk and a cup of (butter milk) salt and pepper and sausage then cook on low heat till thickened. Pour over biscuits and let stand for 3 minutes then eat Yummy!! The gravy is good over potatoes or chicken or cooked broccoli. My ancestors are from England. I’ve been to your lovely country many times. 🇺🇸🇬🇧
Congrats on trying! It was an absolute disaster but good try. If you make it over here to Texas you'll enjoy our version!
Bisquits and gravy can be a breakfast or a dinner meal ...
for a dinner you might add bits of thin sliced diced ham in the gravy ... How we had it growing up ...
It's an early 20th century kinda staple for cheap fixins ....
You would probably like the dish properly made. I hope you like nutmeg. You certainly used enough.
To be fair I couldn't really taste the nutmeg the recipe told me to use Worcestershire sauce and TABASCO sauce as well which I don't like and I'm glad I didn't use because I'm getting enough stick for using nutmeg 😀
@@dan-ger6963 Come to the Sates, go down south where they make good soul food and get a proper plate of biscuits and gravy. I don't eat a lt of it but it's a guilty pleasure.
Well done for giving making biscuits and sausage gravy a go, not perfect but the important part you seemed to enjoy your finished product. Hint for flakey biscuits 1. Self Rising Flour 2. Freeze and shred your butter into the flower 3. Use Ice Cold Buttermilk 4. Be gentle with the dough patting it out vs rolling it out working quickly by patting the dough out then folding it back on it's-self you creat layers for fluffy biscuits. 5. Acceptable modifyers are sugar, salt and pepper amounts relate to personal choice but to much of any of them will ruin your biscuits. As for the gravy always make sure to use a sausage mince that you would enjoy in patty form for a fry-up. Rememeber for the roux 2 tablespoons fat and 2 tablespoons flour will thicken 2 cups liquid for this of course whole milk or half and half, but to make in the same manner as the cowboys out on a cattle drive use 1 tin regular condensed milk + fill that same tin with water to rinse it out getting the most out of the tin over medium low heat. During this step I always remove the sausage I've cooked so I can see how much fat has rendered out of the sausage and supplement with butter for the 2 tablespoons. Once the gravy has begun to simmer adding sausage along with any drippings on the plate and allow this to simmer on low until it reaches a boil while you stir to constantly remove the fond on the bottom of the cooking vessel. Once it has reached a bubbling boil your gravy is as thick as it is going to get via the roux only evaporation will thicken it further but caution you do not want to scald the milk. That's the basics other than I've never seen anyone add nutmeg.
Biscuits: Ingredients
▢2 cups all-purpose flour (240g)
▢1 tablespoon baking powder
▢2 teaspoons granulated sugar
▢¾ teaspoon salt
▢¼ teaspoon baking soda
▢6 tablespoons cold unsalted butter cubed (85g)
▢¾ cup plus 2 teaspoons cold buttermilk divided (180mL)
You forgot the baking powder...and put too much sugar in the dough. The thicker you roll out the dough, the thicker your biscuits will be and not hard flat disks. With biscuits, you never work the dough very much. Also, use a bigger circle to cut the biscuit dough. Never be afraid to make large biscuits.
Instructions
Preheat the oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Add the butter, and toss in the flour to coat. Using a pastry cutter, cut in until butter is pea-sized. Gently stir in ¾ cup buttermilk until shaggy dough forms.
Transfer the dough to a lightly floured surface, and pat dough into a 10-x8-inch rectangle, about ¼-inch thick with the long edge facing you. Fold the dough into thirds like a letter (I fold the left side over the center and then the right side over the left), gathering any crumbs and placing on top of dough. Turn dough 90 degrees, and roll into a 10-x8-inch rectangle again, about ¼-inch thick. Repeat the process of folding, turning, and rolling two more times. On the final roll, shape the dough into a 10×5-inch rectangle, about ½ to ¾-inch thick.
Using a floured 2½-inch round cutter, cut out 8 biscuits, re-rolling scraps if desired to cut 2 more biscuits. Place biscuits in even layer on the prepared baking sheet with the sides of the biscuits barely touching. Brush the tops with the remaining 2 teaspoons of buttermilk.
Bake for 12 to 15 minutes until golden brown on top. Let cool slightly on the baking sheet, about 5 minutes, before serving.
Gravy: After you brown the sausage and add the flour, cook the flour for a minute or two with the sausage before you add the milk. Never add nutmeg but use salt and lots of pepper.
Anyway, hope that helps.
Best simple sausage gravy: brown sausage with extra black pepper, make a golden rue in the same pan with the sausage and some butter. Add heavy cream and milk and stir constantly until reduced a bit, then salt for the dish as if it was a sauce. More for plain biscuits, less if you're adding sausage or bacon.
Brown sausage. Don't drain. Add flour/milk to desired thickness. Simple.
I think that there’s an art to making good biscuits kinda like there’s an art to making good Yorkshire pudding. It takes practice. I like to see people who try. Good job.
Don't use your hands to mix the butter into the flour mixture, cut the cold butter into the flour with 2 forks. Next time, mix you dough with a spoon and not a whisk, don"t over mix your dough. Roll your dough out to about 5/8 inch thick, when baked they should be about twice as high. American biscuits are usually light and fluffy, so that you can split or pull them open with your fingers. Did you add baking soda and baking powder, it helps to make your biscuits light and fluffy. Brush the tops of your biscuits with melted butter before baking. If you don"t like the sweetness of the biscuits, you can back off the amount of sugar. The gravy works well with lots of black pepper { i add red chili flakes }, and can be served over toast, or scrambled eggs.Check out recipes for country fried steak too. Experiment a little to see what works best. My comments were not to be critical, but hopefully to help you make great biscuits and gravy. Good luck.
Freeze the butter and grate it into the flour. And your biscuits need to touch it makes them rise evenly. And here in the south we don't use sugar or onion but buttload of black pepper, also self rising flour or leavening agents like baking powder/soda. Great first try though.
Nutmeg in gravy? Never heard of that. I use salt, white pepper and black pepper to taste. Cheers for you giving it a try.
hey there. i'm a 77 year old Texas grandpa that's spent over 70 years in kitchens helping my granny/mother cook, or being my own kitchen boss. i think you did a good job on your first attempt at Biscuits and Gravy, and you should be damn proud of yourself. it looked like you made a nice go of it.
i thought that if you wanted to make another go at it, i would share my own personal Biscuit recipe, and my method for making Gravy. the Biscuits took me a few years to get everything balnced just right. are there better Biscuits out there? sure there are. i ain't claiming these are the world's best. but they're damn fine. it's a robust recipe that is hard to screw up. it's also very forgiving. so much so, that if these Biscuits go weird on you, then you WANTED to mess them up. the ingredients are common. (i do make some optional recommendations for other ingredients that aren't so common, but pretty much anyone can get their hands on them.) and for some friends across the water, i converted it to metric too.
anyhow, i rattled on long enough. the recipe for Biscuits and my method for Gravy are in a reply to this comment. if you do make these, i hope you enjoy. be well, amigo.
Papa Grim'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.
Hi there - American here, who growed up eating biscuits and gravy. My MaMa and PaPa were from southern Missouri and most my family is "country folks", so suffice to say I know a thing a two about how to make biscuits and gravy LOL.
Few pointers:
1) The biscuits didn't rise because you really didn't have any leavening agent in the flour. A FAR easier way to make a simple biscuit - 2 cups of Self Rising flour and about 1 - 1 1/2 cups of Heavy Whipping Cream. The self rising flour will have the leavening agents you need (i.e. baking powder) already in the flour mix. The heaving cream will provide the fat you need to make a good fluffy and moist biscuit without having to add butter or Crisco (e.g. vegetable shortening).
2) I highly recommend watching Miss Tipper over on Celebrating Appalachia KRplus channel. Miss Tipper makes her biscuits the same why I do, which is how I learned to make them from my MaMa. krplus.net/bidio/gpiKimSGkX6oZaQ
3) As someone else mentioned, you could want to cook that flour off a little more when making the gravy. If not, it can and will leave the gravy tasting a little too much like flour.
4) NO NUTMEG or ONION in that gravy! No self respecting southern I ever heard told of puts nutmeg or onion in their sausage gravy. LOL I would also recommend using Heaving Whipping Cream for the gravy as well. NOW this is a personal choice because I feel the heavy cream gives the gravy a thicker and creamier taste, but whole milk is fine to use as well.
For your first time time though - well done you!
NEVER SEEN SUGAR IN A BISCUIT MIX. SELF RISING FLOUR & WHOLE MILK. We use Southern Biscuits Formula L Biscuit Mix. Flour & milk. That's all. 1.5 cups flour add in milk slowly til you get the consistency you want. You fold the doe in half one way then the other way adding a sprinkle of flour as needed to get it less sticky. You fold only like 5 or 6 times. Pull a handful off roll it into a ball then shape into biscuit. Bake 350 til golden brown. Watch closely.
I make biscuits and gravy all the time. Some problems along the way but glad you tried it. We can talk about recipes if you want to try a more authentic version.
krplus.net/bidio/e96clHagqGvdiII
No sugar in biscuits! Just flour , shortening and milk. Then for the gravy fry the pork sausage and put it to the side for now then you heat bacon grease in a frying pan then add flour a little at at time , brown the flour while stirring continuously careful not to burn then pour in milk a little at a time until it thickens add the sausage back into the gravy. Yum.
If you want the easiest way to make this use Pillsbury southern buttermilk Grands, Jimmy Deans sausage ( they come as original, hot, sage, various flavors). For gravyafter cooking the sausage, drain sausage, either mix milk and flour or add flour the meat blend well ,slowly add milk.
Up north, in New England Cape Cod, we consider Biscuits and gravy a southern breakfast food, like grits (slowed cooked corn meal ) a southern US food , we up north favored oatmeal.
When you make American biscuits or pie crust use cold hard but not frozen butter it makes them fluffier and flakier
So with the biscuits I’d say, use self raising flour if they have it in the UK, or just add a bit of baking soda/baking powder, you basically want a savory scone. as several people have said, lots of pepper instead of the nutmeg, but otherwise, not too bad!
I would suggest trying to make it again. It didn't quite work out. It's not supposed to make a sound when it falls on the plate. They are supposed to have risen and if done really well are light as a cloud. They DO NOT have the same texture as a scone which are much harder. You might need more baking soda and a tablespoon of white vinegar helps as well. The butter needs to be very cold or even frozen or it won't achieve flakey layers. Its also important not to overmix and I would suggest not using a rolling pin. It squishes them down too much. I usually kneed mine only for about 30-60 seconds and fold a few times being careful not to crush the dough.
well, you see, in america, our butter comes in sticks that have measurements on the wrapper, so it's very easy to just cut off the right size chunks.
Buttermilk is the whey after making butter solids from milk. Makes great biscuits, dip before breading chicken., & pancakes.
Not bad for a first try.
It took me a few times to get it down.
I would suggest a fry pan with more cooking surface and browning that flour before adding milk.
Like others, pepper and salt for gravy.
Caster sugar is our granulated sugar ground in a food processor finely.
In the US butter is sold in sticks in wax paper. On the sides of the paper are markers in Tablespoons. 😂
heard a saying about biscuits that applies here your biscuits are fixing to squat. Bread flour is not the best for biscuits, too much protein in it. Try using all purpose flour or a mixture of bread and cake flour maybe.Also when cutting the biscuits try not to twist the cutter, the twist can seal the edges so they don’t rise hence the squat look. Did the recipe include any baking soda or baking powder because those are usually used to help the biscuit rise as well?
Dang.. you tried.. which is a lot more than many of my fellow countrymen have done. It's not quite... very not quite biscuits & gravy.. but kudo's to you for trying. Hopefully you'll get the chance to try some over here some day. (but even then, I've had not so great attempts at restaurants... although it really isn't that hard to do. Cheers !!
You did great. They loked delicious.
You did well...guess what I'm going to have for breakfast tomorrow? I'm pretty good with the biscuits...but I still haven't mastered the art of making the perfect sausage gravy. Whenever I'm in the U.K, I absolutely have to have the Full English Fry-up...but you can hold the black pudding!
I love black pudding sometimes I have it in a sandwich, there is also white pudding I'm not really a fan of it but you might like that better.
@@dan-ger6963 Tell you what, if we're in the U.K. the same time, the same B & B, (you know, that one in Shap, Cumbria) we'll trade. You can have my black pudding, and I'll have your white pudding. I've had it and love it!
OMG! You need lessons on biscuits. Butter should be cold (I use frozen butter and grate) and not overworked into the flour. Sort of like pastry. Biscuits should be light and fluffy. Needs baking soda. Roll out to 1/2” or 3/4” thickness. I have NEVER used nutmeg before in sausage gravy (I will try before criticizing tho’) Buttermilk is basically the leftover milk after butter is made. It adds a tang, it is not “off”. It is very healthy to use and is delish in pancakes and biscuits.
I made some more at the weekend there's a picture on my channel community page
The less you handle the dough, the better the biscuits. The heat from your hands melts the butter.
Late to this party, I know, but I'd recommend just finding a recipe for drop biscuits if you're making them specifically for biscuits and gravy. They're a lot less work than regular rolled out biscuits, and you're covering the whole thing with gravy anyway, so why bother?
In line with other comments, freezing the butter for at least fifteen minutes before you cut it in with a pastry cutter will help a lot. (Grating does work better though if, unlike me, you actually remember to keep some butter in the freezer for that purpose.)
As for the gravy, definitely cook the flour for a couple minutes while stirring it around. And, yes, typically it's the seasoning from the sausage that does most of the flavoring, with maybe a little more salt and as much black pepper as you like. But on the other hand, it's milk gravy with sausage in it- with a base like that, add whatever else you like to it and if it tastes good, that's the main thing. I mean, heck, adding nutmeg to the milk gravy basically just turned it into bechamel sauce (well, with sausage), so just tell people you're making the extra fancy French version. 🙂
On the butter, I'm not sure if it's available in the UK, but we can buy stick butter in the States that has printed sections of the butter on the wax paper. On the milk, if you can't get buttermilk, do whole milk. It's not the same, but it gets closer.
As an American I applaud your effort. I think you need a much better recipe.
Bless your heart!
Maybe I missed it, but I didn't see any baking powder or soda. Did the recipe say self raising flour? That would make a flat hard biscuit (no rise). Also, bread flour might make a biscuit that's a little tough, maybe try all purpose. Also, once you get your biscuits taller, B&G is usually served by splitting the biscuit through the equator (like a burger bun) opening it up and serving the gravy over the soft interior.
We have a TV show called America's Test Kitchen (and it's spin off Cook's Country) that try out dozens if not hundreds of versions of a recipe to find the most consistent and tastiest version (they went through over 200 kilos of brisket over a couple of years to figure out how to barbeque it correctly). Here are a couple of their shows about biscuits.
Easiest biscuit: krplus.net/bidio/l7VxkXp1hYDUpZw
Flakiest biscuit: krplus.net/bidio/n7mjn4R6c26ldqg
BTW a cup is about 237 ml and a tablespoon is about 15 ml, teaspoon 5 ml. Volumetrically it is 3 tsp to tbl, 2 tbl to oz, 8 oz to cup, 2 cup to pint, 2 pint to quart, 4 quart to gal.
Just convert the measurements to grams, one cup =240 grams. Your flour should be self rising otherwise you have to add backing powder. Plain white sugar is fine (actually most biscuits recipes don't call for any sugar at all). 4 tablespoons=about 57 grams, ( so generally for us, one pound of butter comes quartered, then each quarter is marked by tablespoons in the quarter, so it's easy to cut 4 tablespoons), always make certain that your butter is very cold. I pound is approximately 1/2 a kg. The dough should be soft not dense. You should fold your dough a few times and then roll out and repeat before your final roll, so the biscuits are flaky. Always cook the biscuits touching each other and don't make them to small.
HELLO from Northern California , yes biscuits and gravy is the best, with a white creamy sausage gravey and homemade buttermilk biscuits so good your gravey seems a bit too dark to be traditional. SOUTHERN GRAVEY, SAUSAGE GRAVEY, WHITE CREAM GRAVEY. All names describe the gravey used in the dish. If you can get lard like crisco, it will give your biscuits a crisper outside, light fluffy on the inside
I'm glad you liked it but next time please do not use nutmeg or onions. What's funny is onion and nutmeg go in a French Bechamel sauce, which that gravy basically is (plus sausage), but not when you're making biscuits and gravy. But even in a Bechamel, you use just a tiny bit of nutmeg.
We don't use bread four ? Look below 😂
In the US our sticks are 'marked' on the wax paper that encase it so the tblsp's are easy as counting marks.
You need to create layers in your biscuits, so roll out, fold over, roll out fold over min 8 'layers, I usyally roll out fold in 1/2 each way, roll out again, fold in 1/2 each way = roll out then cut out. Using a glass is fine, BUT you spin it as you did it seals the layers & they don't rise like they should. straight down, sharp edges preferred. You'll get a better result that way.
Also you CAN try biscuits w/ just regular whole milk too, maybe add a bit more butter, should be fine - different, but fine. Slightly more pepper & should be good to go!
Another option is IF you can get American style bacon there... use that grease to make your gravy - lots more pepper (to taste) over biscuits & eat the crispy bacon w/ the biscuits & gravy.
Good luck, mate! Wait... tjhat's Aussies... what is it in the UK? Bloke? ;)
We have two types of bacon back bacon and streaky bacon both come in smoked or unsmoked I think streaky is more like the American bacon.
We do use the term mate put depending on what part of the country you come from we have different terms for things I'm from the Warwickshire close to the West Midlands so we would call friends mucker.
@@dan-ger6963 !!!!OMG...British & Irish "streaky" bacon is the BEST on planet Earth!!!! In America, our bacon leaves ALOT to be desired.
Once ya' consume British or Irish Bacon, you're NEVER satisfied with what the supermarkets offer in The U.S.
Best regards from Yucatan Mexico,
Ben
I do not recall putting nutmeg in my sausage gravy but glad you enjoyed it. Hope you come to America to try the real thing.
@ ingredients Buttermilk and self rising flour!It already has baking powder and sat in it the flour does!knead the dogh after you mix it all uppat the dough out to about#/$ th of an inch cut them put bacon grease or any kind of oil in a pan dip top of biscuit in the oil then turn over and place in pan.cook in oven at about 425 degree oven you cook biscuits fast ENJOY!
Lord have mercy ... the saddest biscuits I ever did see but you gave me a good laugh and you have a new subscriber. Your biscuits didn't rise; you need either self rising flour or some baking powder added to plain flour. That was a scary amount of nutmeg though! If you visit the US I'd be glad to give you an American biscuit-making tutorial and even a little tour of the area.
This was a very nice attempt I take it as a compliment that you tried one of our great American breakfast favorites. As others have mentioned, we don't add nutmeg or onion to our sausage gravy. However, if you like it that way, then by all means you make it to suit your taste. If you ever do visit the U.S. some day, you will have no problem finding a restaurant that serves biscuits and sausage gravy, especially in our southern states where those people know how to make this better than in any other part of our country.
Congratulations on the hockey pucks.
Thank you it's nice to know you don't judge things on Appearances
The cup you used not our US one cup measurement size for dry ingredients, use three that size for one cup measurement.
My advice, watch a KRplus tutorial on make Southern Biscuits and Gravy. But, it was a valiant try.
ok like most Yanks I'm a little "oh my god" on some parts but i was SO happy that you figured out to cut the biscuit dough out with a drinking glass, that's how we mostly do it and very clever, this was a fun video to watch
No place for sugar in buisquits and gtavy
I recommend looking up a conversion chart for your measurements. First attempt didn't look bad.
Bread flour has a higher protein count and the recipe probably called for self raising flour or all purpose which is very different as bread flour needs more liquid.
bread flour has a higher protein which will build more gluten, not good for flaky biscuits. that is why you need all purpose flour. plus he mixed too much also building too much gluten.
Butter bricks usually have cut measurements on the sides to show you where to cut. We sell a flour that's formulated especially to make making biscuits easier if you get a po box one of us could send it to you. It's called Southern Biscuit Complete Biscuit Mix if you're able to find it where you are. Biscuits should be thick and soft and super fluffy in the middle with crispy edges yorus came out more like a hard tack but I feel like the flavor was probably the same.
Okay the best biscuits and sausage gravy are made in Kentucky. My family is from Kentucky. You need Bob Evans sausage. And big fluffy, homemade, melt in your mouth biscuits. Those look like flat, sand dollars. Use some corn starch
Biscuits are hard to make so watch a video on homemade buttermilk biscuits … They should be light and fluffy and not sound like a coin when you put them on the plate…
To make gravy, try this instead…
Cook some bacon, remove bacon and at a low to medium heat you will add flour a little at a time to the bacon grease until you have a thick slurry that still flows… turn the heat up a bit then add a cup of water then slowly add a little milk at a time while continuously, stirring… this will need plenty of salt and pepper Cook down to the consistency you like… put it over some toast…
you did just fine. It is a great dish
Everyone likes buttermilk biscuits but I tend to like biscuits without buttermilk in the dough. As for the gravy, I like cumin, sage, and black pepper as the seasoning in my gravy.
Funnily enough, I was drinkinging a glass of salted buttermilk and eating crackers as I watched your video. I don’t know about English buttermilk, but I like to drink it occasionally as well as bake with it. Made with whole milk is best. Butter those biscuits before you glob on the gravy- even better!
I literally choked laughing when you added all that nutmeg and salt! Just an itsy pinch of the nutmeg and 1/8 tsp salt, taste, perhaps add more. Someone mentioned in the comments that there are tons of recipes, but which is the best to try? Also, I keep powdered buttermilk in my pantry for biscuits and pancakes (doesn't smell and keeps). Enjoyed your video.
Oh my that was entertaining!
This was my first time viewing your channel, and I have to give you a big thumbs up for your efforts on your biscuits and gravy!! Maybe not exactly like some would do it, but if YOU like it, that's all that really matters. The nutmeg had me scratching my head, though! lol! There are some great tips in the comments, so if you make this again, let us know!
I grew up watching my mom make biscuits. I now make them like she did. I don’t really measure anything. I use buttermilk. No sugar.
Butter is made with heavy cream . And butter milk comes from making butter
your technique for combining the butter and flour is spot on - just the way we do it.
did you miss the baking powder? cannot make biscuits without it, either added to your flour, or else buy self-rising flour which has the baking powder already in it. It will make the biscuits rise to 3 times the height of yours and they will be less (dare I say it?) hockey puck like haha!
sugar? nutmeg? not for this kind of biscuits, they're savory
buttermilk doesn't smell bad, it smells fresh ... I think you had some off stuff there.
points for trying! but you have a few foundational challenges working against you. You should try it again because it is a wonderful meal.
Oh I forgot, once you’ve mastered American biscuits you should try a sweet treat; biscuits and chocolate gravy from Alabama. No joke.