Do you like Biscuits and Gravy Veeky Forums?

I made it myself before and it was still meh

maybe because all breakfast sausages taste the same FUCKING EVERYWHERE

I never had a breakfast sausage that taste different

>using breakfast sausage
Get normal non breakfast sausage for that shit

creamy, savory, and slightly salty and spicy.

it's really easy to make at home, you just need sausage, milk, butter, flour and thyme/sage/cayenne/black pepper

I put it over potatoes with runny eggs

youtube.com/watch?v=aryyAhYJc5w

You act like all of america doesn't know this dish. only cajun, grits, and other wierd food is not found outside the south in large numbers. every place can make biscuits and gravy

who doesn't

>Bob Evans
Faggot

yes
get an half-order with my breakfast
not often
but often enough
so good
and I like Selma Blair

white gravy = bechemel + sausage

love 'its with gra'

>Do you like salt, fat, bread, and meat, user?

Hell yeah

yes but never order them in England or you get this

I like putting the gravy/sausage between the biscuits and making it into a sloppy joe like sandwich

I like it so much that this was my dinner today

you... you put gravy on the other biscuit too, right user?

hardees used to have the best biscuits and gravy evahhhhhh..

Haven't had it in ages though

No i'm a maverik and I put the mac and cheese on it

If it's not made from scratch it ain't shit. I'm sorry your grandma didn't wake you up when you spent the night and feed you homemade gravy and biscuits for breakfast IM REALLY FUCKING SORRY. Fast food g&b are shit tier. Canned or frozen biscuits are shit tier. Gravy from a pouch or can is shit tier. My g&b game is strong there's no time for shit imitations.

anytime I go out for breakfast, I get biscuits and gravy. and I'm never disappointed.

My MeMe taught me how to make biscuits when I was a kid when I'd stay with her and my PawPaw over the summer. God I miss her. The south shall rise again. I pity the fool who has only known biscuits out of a can.

i had never had it in my life until i was in the army, and i fell in love with them there. and grits too. it's no wonder southerners are fat.

>The south shall rise again
What did he mean by this?

Yeah, that and frying everything will do that.

The south's average temperature, number of tornado's per year, and BMI are increasing every year for sure

It means our biscuits can beat up your biscuits.

Viagra was finally legalized in Mississippi after the Baptists okayed it.

Seriously? When did this happen? Viagra came out in the 90's.

Viagra was the fastest FDA approved drug ever. I wonder why.

Yes I actually had it for breakfast today

Chicken fried steak with a side of biscuits and gravy at this mom and pop restaurant near me is goat. I live in a ranch area so they're only open 6am to 2pm and it's always packed. I get there nice and early and it keeps me full until late

The gravy is easy to make. Fry up the sausage then take it out. Very finely chopped onions and garlic in butter with flour to make the roux. Heavy cream to make a bechamel. Then just throw in the sausage to cook up a bit.

Too bad I'm such a shitty baker. I'v done my own biscuits, and I'm sure others' would blow mine out of the water, but Pillsbury with that gravy on it is just a damn good meal.

>Fast food g&b are shit tier.
Don't you dare talk about Bojangles that way.

I wouldn't mind that either.

tenders on the side

>My Meme
What did he mean by this?

Literally my favorite food. I like the gravy fairly thick and heavy on the black pepper. I make the gravy myself. About 1/2 lb. of sausage and a quart of milk to make the gravy, but I have to eyeball how much flour to use. It's one of the recipes my dad actually taught me, and he never fucking measures anything.

But my problem is that it's so unhealthy, and one batch is too big for one person, even saving some for leftovers (and it isn't nearly as good leftover).

You're still making the gravy more difficult than it needs to be.
>cook the sausage
>maybe drain off a little bit of grease if it was super fatty, but usually not
>add enough flour to coat all of the sausage well and soak up the fat, but not so much that you have just dry flour in the pan
>add your milk or cream (even 2 percent is fatty enough, it's the pork fat and flour that's going to do most of the thickening)

southerner living in the north:

I agree whole heartedly with your sentiment.

And you can find cajun (cajun seasoning anyway...I don't know exactly what you mean), grits, and many of our better "weird foods" up here.

Only thing I haven't seen up here is chitterlings (thank god)...and that's more of a black southern thing rather than a general southern thing, and here in white people flyover land, I wouldn't expect to see that sort of thing anyway.

Now then, seeing all the weird shit up here...like kluski noodles, white asparagus and shit that appeals to all these goddamn german descendants...you moreso don't see northern stuff in the south than southern stuff in the north.

Brother, it's white roux made with pan drippings, sausage and milk. It doesn't take a rocket scientist to make it.

what would I say then? Scones and sausage-flavour wattle paste?

this, the gravy is just a vessel. Only thing I would add is to season to taste.

Grandma

Hell yeah. Get an egg in there or, if it isn't breakfast, a chicken-fried steak.

My kind of shit.

Had some this morning from a local diner. Not bad, but they never really hold a candle to the stuff in the south back home. One of my favorite breakfast foods.

>Not eating fried chicken and biscuits and gravy for breakfast

Sheeeeit. Now I'm hungry.

Damnit, user, I'm on a diet.

user did a bad job. First, you cook the sausage than use the sausage fat left in the pan to make a sausage gravy

I'm not sure about US biscuits = England scones but I thinks so, yes.

brits call milk gravy?

Biscuits are so easy to make at home. So is 'gravy' of many kinds. Simple vegan and plain variations, too. It's a great comfort food.

Think I an out of sage.

it's hit or miss for me actually, many places have bland gravy, like they add mild sausage afterwards.

gravy needs a little spice.

And then you combine them to make a sandwich, right?

that or biscuit "dipping sauce"

no wonder they got kicked out of the EU

>vote to leave
>kicked out

>bland

If they're not putting pepper in the gravy they fucked up. Add moar

British people have no idea what biscuits & gravy are and I feel so bad for them.

What us Americans call biscuits are nothing like you are used to. The dough is made of white flour, baking powder, sugar, salt, milk, and a stick of butter. Knead the dough and fry chunks of it in a hot skillet. Flip over and press when the bottom side turns golden brown. Fry it in lard for extra America.

The gravy is what we call "country gravy" which is this: Chicken fried steak with biscuits & gravy is the GOAT breakfast and it entirely kicks the shit out of the British full fry. I feel so bad for all you poor people who have never slogged to a greasy spoon at 6:00 AM to get some before hitting the road before the rest of the traffic does.

Biscuits look like pic related. They're hot, fluffy, buttery, and they melt in your mouth. Biscuits are a great side to any southern dish since they absorb, sweeten and enhance the flavor of whatever greens or other sides you eat them with, or you could just have it by itself on the side and smother it in butter and honey.

Sounds fucking disgusting

It's like an orgasm in your mouth.

This is gravy

I'd call the stuff in the OP white sauce

en.wikipedia.org/wiki/Biscuits_and_gravy

Biscuits and gravy is a popular breakfast dish in the United States, especially in the South.

It consists of soft dough biscuits covered in either sawmill or sausage gravy, made from the drippings of cooked pork sausage, white flour, milk, and often (but not always) bits of sausage, bacon, ground beef, or other meat. The gravy is often flavored with black pepper.

American English and British English use the word "biscuit" to refer to two distinctly different modern foods. Early hard biscuits (North American: cookies) were derived from a twice-baked bread, whereas the North American biscuit is similar to a savoury European scone.[1]

Early European settlers in the United States brought with them a simpler and easy style of cooking, most often based on meat, ground wheat and warmed with gravy.[original research?] After the first pigs were carried from England to Jamestown, Virginia in 1608, they became popular as a home-grown edible animal.[2]

The meal emerged as a distinct regional dish after the American Revolutionary War (1775–1783), when stocks of foodstuffs were in short supply. Breakfast was necessarily the most substantial meal of the day in the South, for a person facing a day of work on the plantations.[2] In addition, the lack of supplies and money meant it had to be cheap.[2]

Restaurant chains specializing in biscuits and gravy are found in North Carolina, which has Biscuitville, and West Virginia, which has Tudor's Biscuit World. In 2015 McDonald's offered an all-day breakfast menu which served their traditional muffins in most of the United States, but limited biscuits mostly to the southeastern United States.[3]

This may sound foolish, but is it possible to make the gravy with chorizo instead of breakfast sausage?

You dumb nigger

It's called country gravy

1/4 fat 1/4 flour 1 cup milk best gravey in town

country trash here, its 100% viable. You will get a weird color though. Its delicious as fuck, user.

Here's the motherfucking key to biscuits and gravy:

Fry the sausage and then ADD THE FLOUR NEXT. Do not add the milk and then then the flour.

You stir and coat the sausage with flour and then cook it until it soaks up the grease and browns just a little. Then you add the milk, which sort of washes the flour off the sausage.

Bonus: Use canned evaporated milk for extra Southern points.

Sort of like soft scones covered with beschemel that has crumbled breakfast sausage and black pepper in it. It's a traditional Southern thing. Basic and delicious.

You wouldn't get enough fat to make a roux out of chorizo, nowhere near.

...

Scones covered in a bechamel with chunks of minced pork in it.

God you're stupid.

Americans can't even go one America thread without shitting it up.

Any advice on making good biscuits? Not really a skilled baker.

Biscuits are easy as fuck.

2 cups AP flour
1 tsp kosher salt
1 tbsp baking powder

Whisk that.

Mix in a quarter cup cold butter with a fork, pressing and smashing the butter into the dry ingredients until the butter is distributed throughout in pea-sized bits.

Add a cup of ice cold buttermilk. Mix until it comes together, then turn onto a floured board. Knead very lightly just once or twice, the pat flat to a thickness of 3/4 an inch. Cut with a floured cutter or a thin glass with a 1.5-2 inch mouth. Press straight down into the dough, don't twist.

Bake at 425 for 12 minutes.

>wa la

See You can also a few tbsp of light brown sugar to the dry ingredients before adding butter if you plan on eating them with something sweet like jam and butter.

>Fry the sausage and then ADD THE FLOUR NEXT. Do not add the milk and then then the flour.

Why the fuck would anyone add the flour last?

...

>Thyme
>Sage
>Biscuits and gravy

We're not making chicken gravy for mashed potatoes user....

You gotta let the gravy cool and congeal first. Then cut it into a slice and eat it on the biscuits.

well I'm not fucking your mother right now so I think I'll spice up my gravy the way we both like it, kiddo.

>baked macaroni and cheese
>Biscuits and gravy

Absolutely disgusting on both accounts. Firstly used properly seasoned sausage and you won't have to add dinner herbs to your breakfast. Secondly she's been dead for 20 years so enjoy that pussy rot.

humorless brits detected

why evaporated milk?

black pepper and cayenne

I love it, great for hangovers. Nothing like waking up late Sunday morning, stumbling down to my favorite diner, and scarfing some b and g son

I think I'll head down to the greasy spoon and have myself a plate of BnG.

I melt the butter first, let it cool briefly and then stir the cold buttermilk into it to form small chunks of butter. This then gets mixed into the dry ingredients. You'll get better butter distribution this way, much like making pie dough.

It's fucking delicious when done right but difficult to pull off. And definitely fatass food. Fat people will go to diners and eat 4+ biscuits, which are very very buttery, and a whole boat of gravy.

Anyway, the biscuit is typically somewhat dense but can be very flaky depending on how the butter is cut and how cold the kitchen is.

The gravy is very thick and fatty, sets up into a jelly in the fridge. Tastes like the sausage used and the typical mix of dried spices, sometimes fresh herbs like sage and thyme. The gravy is typically very rich, lots of butter.

>American biscuits
>fried dough

No. They are baked but often browned on a flat top for service. Also, you forgot the buttermilk.

>The gravy is typically very rich, lots of butter

Who in the fuck puts butter in sausage gravy? Was there not enough grease in your sausage?
Did you only have skim milk?
I need fucking answers because as far as I can tell there's no excuse for this!

don't eat it every day.

I fucking love biscuits and gravy, although I prefer bacon gravy to sausage gravy.

Pic related is my favorite place around here to get biscuits and gravy, they are fucking HUGE. (not my pic, just the first one I found that had the biscuits and gravy in the pic). Their biscuits and gravy "side" is a meal in itself.

>ordering scrambled eggs

fucking disgusting