British Mum Make & Tries BISCUITS & GRAVY for the first time!

On the Biscuits If you lightly flour your surface roll the dough out to about a 1/4" thick or 6.35mm. then fold the dough in half, roll out again. Do this 4 or 5 times makes the soft & flaky.

Have you tried Biscuits and Chocolate gravy its another Southern thing? For sausage gravy just forget, the patties and break up sausage to look like ground beef (mince). Yes, the flour is to make gravy, biscuits are warm. Dont forget salt and pepper

Has your cameraman fallen asleep? That is snoring in the background? 😂

I love your Mommy! She is just so precious! ❤

I applaud your efforts but the recipes you are finding seem like they are written by non-Americans who think they've figured out our recipes, but they haven't. And they usually contain some pretty major flaws, like the Apple Pie recipe telling you to stew the apples, or this recipe having you use drop biscuits instead of rolled biscuits, or cooking sausage patties and then breaking them up. The addition of the sugar to the biscuits is a tell. These are pretty big deviations from how we'd actually make those dishes, so the end product is more of a foreign recreation of an American dish, rather than the actual American dish. Maybe someone could send her a good American recipe book so at least she knows that she's starting with authentic recipes, otherwise her opinion on these dishes is always going to be skewed by flawed recipes.

If you don’t have sausage you can use dried beef cut up ( for cream chipped beef). And I make my roux separate then add the cooked sausage.

I love watching your videos, you are too precious. You did a fabulous job

Biscuits should NEVER have sugar unless it's a sweet biscuit with fruit in or something very untraditional. Traditional biscuits are 100% savory, salty, buttery. And the amount used here looked like 8 tablespoons not 2! That was crazy lol I'm so sorry but these are getting harder to watch. I beg you to ask more people to confirm these recipes before filming!! Whoever you're asking now is not up for the job! Please remind yourselves how huge America is, the south is only one region and even across the south there are huge differences in dishes. If you're asking people in the Northeast, Midwest or West about southern recipes, you're doing it wrong. That's like me asking an Irish person for an authentic English recipe. Why would I do that...

Great go at it Vicki. I've never put sugar in my biscuits and I always roll my biscuits out. I'm not sure where your recipe is from its interesting.

Why not learn how to make the dish.... FIRST? There are videos on YT. SMH. Stop doing cooking vids, it's horrendous.

I would have suggested that she make her own sausage as well since British sausages have a milder seasoning.

American Breakfast sausage is basically ground pork, salt , rubbed sage, black pepper and sometimes cardamon or a touch of maple syrup! 3 lbs, fatty pork(1/3 fat to 2/3 meat), scant oz. SALT, 1 Tablespoon sage,black pepper and

Now I want some biscuits and gravy!!

I was confused why you made the sausage patties, definitely didn't need to. But who am I to say it doesn't help in some way flavor wise. It all looked great and delicious in the end!

I’d recommend half the amount of sausage, browned into small pieces and then twice the amount of milk and allow to simmer so it thickens a little more. Great job!

Ingredients

1/2 cup unsalted butter (1 stick), frozen

2 1/2 cups self-rising flour

1 cup chilled buttermilk

Parchment paper

2 Tbsp. butter, melted

Directions

Grate butter:

Preheat oven to 475°F. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.



Will Dickey

Add buttermilk to flour mixture:

Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.



Turn out dough:

Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough.



Will Dicket

Roll dough and fold to create layers:

Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).



Will Dicket

Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.



Will Dicket

Roll out dough, and cut biscuits:

Roll dough to 1/2-inch thickness.



Will Dickey

Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.



Will Dickey

Arrange biscuits on baking pan:

Place dough rounds on a parchment paper-lined jelly-roll pan.



Bake biscuits:

Bake at 475°F for 15 minutes or until lightly browned. Brush with melted butter.



Chef's Notes

For Pillowy Dinner Rolls: Cut in 1/2 cup cold shortening instead of cold butter. You'll get a soft biscuit that stays tender, even when cool. Plus, shortening has a neutral flavor that will complement anything on your dinner plate.

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Kudos for trying. Practice makes perfect. To avoid tough and dense biscuits, handle the dough as little as possible. After combined, dump the dough on a floured surface, pat it flat to about half an inch, then take a floured rimmed glass and press into dough to cut out biscuits. Place on a pan and bake. Your meal looks delicious. Put more gravy on the biscuits. Hugs from Florida.

Sausage Gravy
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 25 min
Active: 25 min
Yield: 12 servings

Ingredients

1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Biscuits, warmed, for serving

There's nothing like the biscuits mom makes.

I've never put sugar in my biscuits. After I've mixed the dough and kneaded it briefly, I use the top of a drinking glass to cut out the biscuits that way. It makes them flakier.

Tell your mom that a two ingredient biscuit is a much better biscuit. Alot easier. Don't make patties with the sausage and cook the sausage into small clump

Tell her to look up the recipe for 2 ingredient biscuit

We typically don't make sausage patties and just use a wooden spatula to break up the sausage in the cast iron skillet. We use everything from the browning of the sausage to make the gravy with corn starch as our thickening agent and cream or whole cream milk. That's just if you want to make it Mimaw's (grandmother's) way.

You don't need all of the butter in the pan...way too much. Use just enough fat to cook the ground up sausage and then add flour. I normally don't have much fat in the pan at all when I add the flour. This was certainly a different recipe than what I"m used to. Was this out of an American cookbook? I do admire your efforts in cooking different types of food!

Ummmmmmmmmm

This content is so genuine and real.

that looked like way more than 2 tablespoons of sugar. I agree with those that say no sugar. Some people like it because a lot of people are hooked on sugar because all the premade food made in the US and they put sugar in basically everything.

You've done a wonderful first try especially but having eaten it before and the other troubles..
But it's too watery.
You fry the sausage up like minced meat for spaghetti just break it up raw and fry breaking with spatula even more as you go .. after it's done then you add a few tablespoons of flour to the grease drippings the sausage made.. mix in cooking on low till it's browned then add a cup or 2 of milk..stir in cooking till it's a gravy stirring a lot..
Then add milk a few cups at a time till you get consultancy you want.. it shouldn't be opaque on the plate like yours is it should be a solid white thick but runny gravy.. and add pepper I add salt also while cooking the gravy.
Maybe watch a utube video..
BUT YOU DID A GREAT FIRST TRY!! KUDOS CAUSE I WOULDN'T ATTEMPT to do what you do with foods I'm not familiar with.

you need to cook the gravy longer. the flour has to cook

You need to add some Salt but not too much, but it really REALLY needs more Black Pepper added to it

Yhose a nasty looking biscuits.

James’s mom, you are a star! You gotta make American Pie: Apple Pie, Cherry Pie, Pecan Pie, Key Lime Pie, Lemon Meringue Pie! Oh yeah. Oh yeah. Oh Yeah! I’ll come to Jersey to taste test!

no, darling, NO sugar in biscuits....... you form a disk and roll the dough out to make biscuits....and use a cutter to make rounds........and whatever you do, don't overwork the dough. I dunno what recipes you looked at, but American biscuits aren't free-formed cookies. Quit fussing the biscuits.... every second you're touching them with your hands, you're warming up the butter (bad)....

there are issues with every single thing she did....... the biscuits should be rolled out and cut with a biscuit cutter, don't overwork the dough or touch it too much........... the seasoned sausage meat just gets cooked and broken up (like hamburger) and the gravy......... too thin.....it's GRAVY, it should be thick..... and it needs PEPPER...lots of pepper.

Your biscuits were beautiful. Usually we add black pepper and serve more sausage and gravy on the biscuits. Basically smother the biscuits. Usually the biscuits are warm when plate is prepared. You did an amazing job.

I use already cooked turkey sausage links that I cut into tiny pieces and add them to my milk gravy. I add a little bit of thyme to the gravy. I like to serve mine with biscuits split in half on a plate, sprinkle with cheese, add eggs of any type on top (I like over easy), then cover with the sausage gravy. This is a hardy breakfast. Biscuits can be room temperature or warm. The warm egg and gravy warms up the biscuit too. No sugar in the biscuits. I use Bisquick mix to make my biscuits. A short cut, along with already cooked sausage.

Yep. It looks good. I always try to taste new things in their original format to see how the traditional dish tastes. But, truth be told, everyone has their own variations of recipes and if something tastes good to you, that's the way you should make it.

Hot biscuits abd gravy hot hot and peppery . So yummy. We would omit the sugar .

To make biscuits (or pastry) you usually use a pastry cutter to cut the butter into the flour; that way, the heat from your hands doesn't melt the butter into the flour and it stays as tiny lumps of butter that melt in the oven. Also, that way, you don't have to add extra flour because the butter/flour mixture is "too sticky", because you want the end product to taste really buttery, not hard like a scone but light and buttery like an American biscuit. I think your intuition about an egg wash comes from your experience with scones, but you are thinking of the wrong texture. Also, the shape was OK, but usually biscuit dough is rolled out to 3/4 inch and then cut into circles with a biscuit cutter kind of hockey puck shaped - again, not wanting to heat the dough with your hands. To make bread, you thoroughly touch the dough while kneading. To make pastry (biscuits), you touch it as little as possible. You should put the gravy on biscuits fresh out of the oven - still warm. If you have to add butter to the gravy, you are either not adding enough sausage or the sausage in UK doesn't have enough pork fat in it. Not sure why the recipe told you to form patties and then break them up, seems like a waste of time, maybe that is why you had to add butter, because the fat didn't cook out of the sausage. If it helps (although no self-respecting American would do this) you can remove the meaty portion of the sausage to help you make the roux and make sure that the flour is cooked in the fat. It should take about 5 minutes with constant stirring. When making roux with butter, you are looking for the mixture to turn color (yellow to white). With pork fat, it starts white, so you are just looking for the same doneness (an experience thing). I can't believe your recipe forget the pepper though. You didn't mention baking powder, but I assume that was mixed in the flour before you started; otherwise how would they rise? As everybody said: no sugar!

Its a medium cream sauce that we use bith butter and the fat of the sausage to make it with and we add the sausage and black pepper to which it is speckled with the pepper . We use sage pork sausage with a tiny pinch of cayenne pepper to add a little bit of a kick , not real hot just a hint of the red pepper. The biscuits have no sugar in them , although a small amount, very small amounts and if its your thing , whatever, our biscuits are your sugarless scones or very close to them . Considering this was your first time and you have just tje internet to go on id say you did ok. They were edible and that means alot . Good going there .

great first try!

You missed the black pepper girl!

Vicky try Chef John’s Tuna noodle casserole with onions ,peas and mushrooms in a cheesy rous.

Vicky you’re doing great. I’m cheering you on your adventure.

Biscuits and Gravy is just "$#!+ On A Shingle" with a couple key substitutions. Sub out the dried beef / corned beef and sub in good breakfast sausage. Also sub out the toast and sub in a Southern-style buttermilk biscuit. It's just meat in a bechamel or cream sauce spread over some sort of bread.

I'm pretty sure people in the UK are familiar with S.O.S. (the dish), so B&G shouldn't seem so odd!

Looks like you did a great job overall! I've never seen sugar added to the biscuits. Look for a buttermilk biscuit recipe. Biscuits are much better with buttermilk in them. Also, that sausage bechamel (sausage gravy) needs black pepper, and plenty of it. Finally, both the top half and the bottom half of the biscuit are usually smothered in the sausage gravy!

You put the gravy over both sides of the biscuit after you cut it open

Your momma is as sweet as pie. You should try 7up biscuits. Delicious and so much easier to make, 3 ingredients. No short cuts on sausage gravy. You can also make bacon gravy.

No sugar in the biscuits, and use buttermilk instead of whole milk.

Vickie, you also should totally try (streaky) bacon gravy and drop biscuits... lots of black pepper there too. (we just eat the bacon then along with the biscuits and gravy once it's all done.)

Doesn't really matter how you break up the sausage for the gravy, my family usually does it before cooking it, but whatever works best for you.