THE REAL Country Biscuits & Gravy! Homemade Biscuits & Easy Homemade Sausage Gravy – Cook w/Me

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BISCUIT RECIPE:
3 cups self rising flour
1 stick frozen butter
1 1/2 cups buttermilk
1/4 salt (optional)

SAUSAGE GRAVY RECIPE:
1 lb sausage
1 tbsp butter
1/2 cup AP flour
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp black pepper
1 cup heavy cream & 1 cup water (OR 2 cups milk)

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Mhm my Lord my Lord my Lord another scoop Here I told y’all we were going to make the sausage gravy and biscuits for breakfast this morning babe has already browned the sausage and she also did a half of an onion now you don’t have to put a half of an onion in here but I

Like onion and it gives it a lot more flavor so I like putting a half of an onion in it and then I’m going to move on to making the gravy but before I make the gravy I’m going to make my biscuits and get them in the oven which is only

Three ingredients self-rising flour whole butter and cold buttermilk but I’m also going to add a little bit of salt to mine because my butter is unsalted so I will be adding just a little bit of salt now if I had salted butter I wouldn’t add add anything else except

Those three ingredients so let me get my stuff situated on the table and we’ll start making these biscuits so y’all may remember my bowl that I got at the antique shop if you don’t remember I’ll link that video in the cards above so you can see me shopping around but this

Is the bowl that I use for my biscuits I’ve used it all three times that I’ve made them and I love making them in here so first I’m going to get myelf risen flow and this is a flour that you have to have if you’re going to just do the

Two or three ingredient biscuit recipe this has the baking soda and the baking powder already in it so you don’t have to add that stuff but if you were doing the biscuits with allpurpose flour you would need to add like the baking soda and the baking powder I’m just going to

Do three cups of flour and this normally makes about eight or nine biscuits so depending on how many you need you would either lessen the recipe or or double it I like to sift mine into the bowl I don’t know if this is necessary but this

Is just the way that I’ve been doing it since I started making them I haven’t made it without sifting it but I’m sure they’ll come out just as fine because I’ve seen people make it without sifting the flour two cups and then one more cup I’m also going to have to use my

Measuring cup as my biscuit cutter cuz I don’t have one right now but I PL on getting me one soon so you won’t see me using it as often all right there’s three cups I’m going to set my flour aside because I’m still going to need it

Throughout the process and now all I’m going to do is sift it in just like that y’all know I would normally give y’all some more angles and stuff but this is too messy for all that right now so I just got my butter out of the

Freezer and you want to use a stick of Frozen butter you can either pre gr it or grate it right into the flour the first two times I did it I pregrated it but right now I’m just going to put it right in with the flour I’m going to

Grade it right into it it’s good solid and Frozen this butter is by the brand I use that brand like I don’t know how to pronounce that one and then this one Cabo this is the one that normally makes the cheese and I buy this cheese a

Lot and I didn’t realize they made real butter so I’ve been also getting this and then of course the carry gold butter everybody loves this one so I have this one as well but I’m going to use the rest of this today and then y’all know I

Had got me a um a butter dish to sit out on the counter I’m going to sit my Cabo I think that’s how you pronounce that cabat I don’t know but anyway I’m going to sit that butter in the butter dish but I’ll do that later I think this may

Be a little over a stick of butter so I’m not going to grind the entire thing up although you know they’ll just be good and Flaky and buttery I’m going to grate most of it up and then I’m going to put some in the skillet also the

Skillet is in the oven and it’s preheating the skillet is getting hot right now my oven is on 450 but when I get ready to put the biscuits in I’m going to drop it down to 400 for me I think my oven Cooks pretty fast and the

Biscuits get done on the bottom too quick so I don’t like to put my oven up on 450 with my biscuits now a lot of people do recommend that but for my oven I don’t sometimes I’ll put on a glove when I’m grating it just so my hands

Aren’t warming up the butter and melting it but I don’t feel like that today my hands are good and clean I am going to put on some gloves when I get ready to knead this dough cuz I don’t want the dough all on my nails so this is the

Butter now that I have all of it in I’m just going to use a fork and you can use your fingers to do this too but I don’t want to do that and just Mash that butter into the flour now it is time for the buttermilk I just

Had it sitting in the freezer and I’m going to put on my gloves now too cuz I’m going to need to use my hands some people use a spoon for this and their batter is a little more watery than what I want mine so I’m going to use some

Gloves so I can make it more of like a dough instead of like a batter this buttermilk is so cold I like to make a little well right in the middle and then just add in my buttermilk it’s good and Frozen too y’all which is a great thing going to

Add it right in the center right here I’m not going to add all of it and then I’m going to start like incorporating the flour into the buttermilk and I like to move my bowl around in circular motions while I’m doing this just to get it really good

And incorporate on all sides and then add a little more buttermilk in total I have a cup and a half of Buttermilk a stick of butter and three cups of flour and I have not added my salt babe could you come add me a little bit of salt please I forgot to

Add some salt adding about A4 a teaspoon of salt and as you can see my dough is starting to get crumbly I’m going to add the rest of my buttermilk I’m going have to scrape this y’all cuz it’s good and Frozen and then just keep incorporating the flour thank you darling and you’ll

See it starts to get sticky and stick to your hand your glove or your spoon whatever you’re going to be using if it’s too sticky you can go ahead and add a little more flour and if it’s not the texture that you want as far as like

A little more doughy you can go ahead and add some more buttermilk but I think this is going to be perfect once I get everything Incorporated good and you want to try to work kind of fast cuz you don’t want that butter to start melting so this is what the dough looks

Like once everything has come together I did add a little more flour in the bowl so that my dough wouldn’t be so sticky I went ahead and changed my gloves to now I’m going to take my dough and put it on a piece of parchment paper I don’t like

Doing this on my counter y’all I like to put it on a piece of parchment paper I’m going to get me a bakon mat too one of those silicone mates that’ll just stay still cuz this parchment paper be working my nerves anyway you want to flatten out your dough and then just

Fold it over you can use a rolling pen or you can use your hands I have my rolling pen here just in in case I want to use it the more you flatten it out and lay it over like this the more layers you’re creating in the biscuit I

Like to fold it from side to side and then I fold it over like this so always use a little more flour if you need to if the dough starts to get sticky mine is starting to get a little sticky I’m also going to turn this over let me add

A little more flour so I’m just going to put a little bit right on the camera so I’m able to rub it on my gloves or even rub it around my biscuit cutter nice and floured down also let me get my pan out of the oven I told you guys that was

Preheating let me grab that right quick so as soon as I’m done cutting the biscuits I can put my biscuits right in the pan I’m about to flatten my dough out I’m not going to use the rolling pan I don’t think I need it so I’m going to

Go ahead and cut out a few right now so I’m just using my cutter getting as far in the corner as I can you don’t want to twist it you want to go straight down and don’t twist it cuz if you do that’ll seal your edges and you won’t get

That nice layered effect I’m going to take that out in a minute you won’t get that nice layered effect that you want see that’s why I need a biscuit cutter see how many biscuits I can get out of this I’m going to reform my dough and then do it all over again

So it looks like I’mma to get about five out of this right oh look at these layers y’all oh my gosh mhm so I’m going to do that and then I’ll come back once all my biscuits are cut so I’m going to add some butter

To my cast iron skillet it is piping hot y’all cuz I can feel it from right here add about that much butter look at that then I’m going to turn my oven down to 400 Going to start placing my biscuits down on the skillet this isn’t the skillet that my mother-in-law gave me my home girl shelanda actually gave me this you would have seen her video I was doing her uh brows and makeup you would have seen her in that video how many you said

It made babe 10 biscuits nine I think nine biscuits y’all so some people say they like the biscuits to touch some say they don’t so I I don’t know a difference yet so this is just how I’m going to place my nine in the skillet the middle one isn’t touching but most

Of the others are touching especially when they start to rise so I’m going to pop this in the oven I’m going to put it in there for about 20 minutes give or take I may have to put it on bro to get the top brown cuz of my oven but we’ll

See I’ll show y’all what they look like when they come out so I’m about to go ahead and make my coffee babe went to the store this morning to get the sausage and stuff and she picked up a white chocolate mocha creamer so we going to pray that this is good I’m also

Going to add a little bit of French vanilla to mine cuz for some reason that French vanilla just gives it the thickness that I want and that color that I be needing like I feel like this say white chocolate mocha but I feel like it’s going to be kind of brown

After I B my coffee oh it’s not ooh it smells delicious too yeah come smell it after I make my coffee I’m going to go ahead and make the um the gravy for the biscuits and gravy o smells delicious smell real good so I’m put a little bit

Of that and then do a little bit of French vanilla yeah I’mma put this in the microwave then I’m about to make my coffee and then we’ll get into making the gravy for the biscuits and gravy for those who miss my coffee pores this is for

You m M it’s good you can definitely taste the white chocolate in it it’s good I like that I think I I’m going to add some cinnamon to it I think that’ll just set it off so that’s what I’m going to do to mine but let’s jump into the

Gravy for the biscuits and gravy so in my pan I got my sausage on and then my onions are also in here like I said you don’t have to add onions that is your choice these are the ingredients I’ll be using I’m going to use some flour but

This is allpurpose flour and going to use some heavy cream onion powder garlic powder black pepper and also some butter so if you’ve been buying it out the pack you no longer have to do that these are all the ingredients you need you don’t even have to use heavy cream you could

Use milk if you wanted to but we don’t have anything but almond milk once this Heats back up because I did transfer the pan I’m going to add some butter in here and then I’m going to spoon in about a half a cup of flour babe like the white chocolate

Mocha y’all she T it’s really good to her I’m not going to add too much butter probably like this much let me show you how much butter I added that’s the butter once that melts in I’m going to spoon in the flour and at this point you

Can go ahead and add your onion powder garlic powder and black pepper like it really doesn’t matter at what point you add that you can add it now you can add it after you got the flour and heavy cream in it’s your choice but I think

I’m adding about a tablespoon of it I want to keep a little stir on my mixture cuz I don’t want it to start like my sausage Browning too much I feel like you can use as much or as little of these as you want cuz they

Don’t have any salt content so if you love garlic girl add garlic if you like me I love black pepper so don’t use the ratio of black pepper that I’m going to use cuz much as I’m talking I’m using the black pepper you see that yeah I

Love black pepper I’m not going to measure it I’m just going to going put it in here right now I’m just trying to get this meal on the stove for me and baby I know she hungry it’s almost yeah it’s a little bit after

11 right now now I’m going to add in my heavy cream once all the flour has cooked into the sausage and the onions probably add about a little over a half a cup no we’ll say a cup I’m also going to add in some water just to dilute it

Some it’s going to thicken back up cuz it has all that flour in it and just like that y’all we’re going to Stir It Up really good let everything get good and Incorporated and then I’m going to pop a lid on here and just let it simmer until

We’re ready to take the biscuits out of the oven if you want some salt you can add some salt I feel like the Jimmy Dean has a lot of salt content in it already so you don’t even need salt in my opinion but if you want to add it go

Ahead and add it popping my lid on and just let this simmer I’m going to cut it on low Simmer y’all this is what the biscuits look like don’t they look so good baabe want me to get them out the oven when it was like dough but I don’t like my biscuits like that like that little hand biscuit that’s I’m going to mess that one up that’s going to be

Yours and I’m just going to put a little bit down in the skillet it’s still bubbling go ahead and get it baby you want it I mean y’all she is standing over me y’all like y’all hear how close she is to the camera she is over me wow

You w she went got her honey y’all she ready for this thing I get you a little plate baby you w man she said she going to eat this little handmade biscuit right here woo it’s hot they so hot and fresh you ready to eat them now ain’t

You mhm she can’t get a plate y I wish I could turn the camera around man watch out man thank you babe that looks delicious don’t the job what Miss n say honey butter biscuits going to eat a honey butter biscuit they good the people say you be c d it don’t

Be that good now no cap No Cap what let me show y’all one oh my God it’s the bottoms yummy look at all them layers w a bite take a bite mhm with a cap M where the cap at oh okay that is MHM so light Ain it I don’t

Want that from the store no more I’m ready to eat now yeah it’s hot fresh oh okay it is good baby C this one looks so pretty I’m going to get bab this one look how perfect that is so I’m just going to split them down the middle I’m give her two of

These so we’re going to put her two biscuits on the plate and then come over here to our gravy oh my which has been simmering let me Stir It Up real quick see it’s still thick even though you added that water you needed that this is the consistency you want

And we’re just going to slather it over these good old homemade biscuits y’all SL it mhm my Lord my Lord my Lord another scoop here and then we just going to do a little bit more just you know you need that extra gravy extra extra stop up them biscuits

O it’s breakfast SL brunch y’all I add a little bit of pars when I do my recipe recipe I’m going to add some fresh parsley but you can add whatever you want doesn’t that look amazing fresh and hot mm here you go babe thank you you’re welcome I’m ready y’all piping hot too

Piping hot oh my God m M now I’m going to go to 10 going to mess it up M it’s so good tell them bye Baby