Learn how to make a homestyle biscuits and gravy breakfast complete with crispy hashbrowns and eggs cooked just the way you like them. Fluffy, buttery biscuits, rich and creamy sausage gravy, golden hashbrowns, and farm-fresh eggs come together in one hearty meal that’s pure comfort food. For me, this has always been my favorite meal from military school, and it still hits the spot every time. It’s the perfect way to start the day and hands-down one of the best Sunday breakfasts you can put on the table. The best part? It’s all made from scratch and easier than you think! No fuss, no stress, just real food done right. Grab your plate, pour on that gravy, and let’s get cooking!
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God Bless!
Get the printable recipe: https://drive.google.com/file/d/1BNz9ZzbKidJ7eLm-xkBQm-IjtbQbGpMX/view?usp=sharing
#lifeoftheknife #biscuitsandgravy #homemadefood
Welcome back. Today on Life of the Knife, we
are gonna make OG biscuits, gravy, hash browns, and eggs. Now, why is this such an important
meal to me? I was probably about 15 years old when I got shipped out to military school, if
that’s correct. That’s a whole other story. But every Wednesday, after we were done with
PT, which is physical training, We’d be running, push-ups, sit-ups, the whole 9 yards. And then
we’d finish off at the chow hall. We’d go in there and there it was, biscuits, gravy, hash
browns and eggs. Probably the most popular meal for the entire battalion while I was there every
Wednesday. We’re going to bang this out again of biscuits, gravy, hash browns and eggs, OG status.
Let’s bang this out. All right, we’re going to get our sauce pan on. I’m going to go ahead and
I’m going to hit this with some but a hefty hefty teaspoon of beef tallow. Why
am I using beef tallow, you ask, Jack? Because I don’t have bacon fat
right now, so that’s why I’m using this. And I want a little bit of extra fat, even
though we are using a sausage. I want the extra fat to help build up a nice roux to thicken
our sauce. Believe me, if I had bacon fat on hand, I would use that, but I don’t. And yes, I
know you can buy some bacon fat that’s in a package that’s available to the store.
I forgot what it’s called, but there’s something that weirds me out of buying bacon fat
that’s in a plastic jar sitting on the aisle. It just seems wrong to me. I don’t care. I’m just
not going to do it. Beef tallow. Heated. Come in with your favorite pork sausage. Whatever it is
you want, put that in there. Break it apart, start sauteing it up real nice. Get it nice and brown.
All right, as your sausage is browning, make sure you scrape all that fond at the bottom
of the pan off. Why? Because that’s flavor. Okay, scrape, scrape, scrape. I almost
forgot that I have a temperature dial for a second. Scrape, scrape, scrape.
Make sure you’re doing a nice job getting all that fond off, all right? Okay, we’ve
got our sausage browned up. We’re gonna add some flour. see what we got here.
It’s about two and a half heaping tablespoons of flour. Now we’re gonna start
allowing that to cook down a little bit. Allow the flour to brown with the sausage.
All right, now we’re gonna add whole milk. I’m assuming it’s going to be about
4 cups worth, which is probably about right. That’s not quite where we need
to be, so let’s go ahead another 2 cups. and that’s about right all right so we’ve got our
pound of sausage browned off we hit it with about 2 heaping teaspoons of flour allow that to cook
down then we added 4 cups of whole milk we’ll have the recipe down below for everybody that
needs to go back to that and now we’re going to add salt pepper and we’re going to allow that
to simmer down you want to keep it at basically a simmer to allow the the flour to start to thicken
okay so salt We’re gonna go a little bit of salt. Don’t get too crazy because your sausage has
salt. You can always add some more later. Pepper, go a little bit heavier on your pepper
because it’s just delish that way, okay? We’re gonna go ahead and stir this up. now this is
something that you can make ahead of time you can make this the day before it is always better as it
sits allows all the flavors to marinate make love and you can just reheat that if you go to reheat
it it’s a little too thick just add a little bit of water because a lot of times when it does start
to cool it will thicken even more so that’s where we’re going to go allow that to sit thicken
do itself some good we are now going to begin Biscuits the real mother of this entire dish.
Okay. Okay. Now we’re gonna bang out our biscuits All right, 2 cups of flour Here we have
baking soda salt baking powder sugar Like I said, the recipes will be down below. While you’re
down there checking out that recipe, don’t forget to like, subscribe, hit that bell button.
We appreciate all the support. Thank you guys. Okay, now we have all this stuff in there.
We are going to go ahead and we need to grate some butter. Let me get a glove on because
I’m not about to get all sorts of nasty and oiled up for you guys right now. Alright, I’m
using a frozen stick of butter. 8 tablespoons. Let me get this out of the way. Okay. I like
to use the shredder, whatever this thing is, grater. I think it allows the butter to
incorporate a little bit better. You can put it in there and use one of the dough cutters, whisks,
you know, that little hoop thing, but whatever. In the middle of this, the gravy came up to a boil.
It’s looking pretty good. You want to make sure you’re stirring this throughout because
if you don’t stir the milk throughout, it will go ahead and burn to the bottom of
the pan, okay? It’s come up to a boil. I’m just going to shut this off and allow this
to just marinate and do its thing. Perfect. We’ve got our butter grated. Get all
of this from the inside out of here. Add this to your flour. We’re going to add
milk. You can use buttermilk if you like. I’ve got whole milk. We’re going to go ahead
and use one cup of this. Pour it on in. Now when you mix this, just kind of
fold it into itself. You do not want to over beat this dough. Okay. So this
should be the consistency of your dough. It’s not quite dry, but it’s not quite wet. It’s
a 5050. You can feel the moisture when you touch it. It’s still a little bit sticky. This is
how I like it, okay? Dough your surface a little bit. Or flour your surface a little bit.
We’re gonna throw that dough down on the flour. Flour your hands. Just start pushing
it down, folding it over itself. Okay. A little bit more flour when you need. And all
you’re going to do is fold it from vertical to horizontal. From top, bottom, left to right.
I know I used some pretty big words there for a second. I almost scared
myself. You know what I mean? Just use your fingertips, push it down
onto itself. Again, you do not want to overwork this dough too much. I’m going to
say one more and that will be pretty good. Now I got to find a rolling pin.
Oh, hey, look at that rolling pin. We’re going to roll this into about a half
inch get out of the way, half inch thick dough, square, round, whatever. Fix the
sides a little bit, get this going. We’re going to heat the oven to four hundred and
twenty five degrees. I should have done that a little bit earlier, but I forgot. So we’re
doing it now. OK, half inch thick dough ish. Let’s get this out of the way. I don’t know why
I have this knife here because I don’t even need a knife right now. That’s how easy this recipe
is. Knife free. It’s over here. Okay, sheet pan, parchment paper. I’m using one of these egg
molds because I feel it’s the perfect size and it’s a pretty good depth so you can get a thicker
little biscuit because I do like thicker biscuits. That’s what I’m using, so it’s double purpose.
Go ahead, cut your biscuit circles out, throw them onto a pan. You can
easily obviously multiply this recipe to whatever your needs desire. I’m
just doing something pretty quick to show you what we make and bring you back
to the day of military school, okay? Now with these extras, just grab them,
push them together. Add a little flour. Same thickness-ish, it’s okay.
I didn’t fold this very good. Are we gonna have enough? No, we’re not. So I’m
just gonna feed this to the pig or the chickens. I don’t know. Okay. That looks good. You can
put these pretty close together. They are going to rise, primarily gonna rise up and not
to the sides. So while this oven gets heated, which should have been done by now, but
I forgot, I’m gonna clean everything up and we’ll have a clean area to work with
later. So finally, The oven is at 4 25. It only took a couple of minutes, but in those
few couple of minutes, I took the sheet pan. I threw it in the refrigerator because I didn’t
want the butter to begin to melt. I want that to melt while it’s in the oven. But so
for a couple of minutes, it was in the refrigerator. Now we got our oven 4 25. We’re
going to take our biscuits and we are going to throw them in there for about 11 to 13 minutes.
Yes, you can go ahead and brush a little bit of melted butter on the top to help the golden
brown process, but I’m a chunky monkey and therefore I did not because I’m trying to save
myself for the calories because maybe I’ll fry something tonight. I don’t know. But like I said,
you can go ahead and add melted butter to give it a little bit more of a golden brown color to
it. I just skipped that part because I’m fat. Delicious. Okay, so typically I would double this
recipe. I would get the same amount of biscuits, but I would roll them out a little bit thicker.
Okay, so just to give you an idea, if you do want to use this recipe, I personally like to double
the thickness of the dough before you cut it, and you’re going to pretty much get double the
lift of the biscuits. I like really tall biscuits. But still, nonetheless, they came out pretty
good. pretty happy with them. Just something to think about. I just I’m gonna eat
these all by myself, and I’m a fatty, and therefore I made one, one recipe. I guess
that makes, I don’t know. Instead of doubling it. Okay, cool. We are going to make the sides
to this. We’re going to do hash browns and eggs while this cools and starts to rest,
okay? Okay, we’ve got our skillet heating up. This is actually the first time I’ve ever
actually used this skillet. Usually I would just do it in a pan or on the Blackstone, but
it’s super hot outside because we’re in Arizona. It’s like a hundred ten degrees right now and
that’s a no go. So I decided I’m going to just try this out since we have it. So let’s
see how this is together. I’m going to go with some tallow. I’m going to go ahead and use
some pre-shredded hash browns. It’s super easy. pretty simple to do your own. I’ll make a recipe
about how I do that. But in the meantime, we’re going to go pre-made hash browns because they’re
pretty simple and they are actually pretty good, whether you want to believe it or not.
Okay, to the hash browns. Season them up a little bit. Salt. A little pepper. That’s
it. Now we’re just going to let that sit. Don’t mess with it too much. Just let it sit. Allow
it to golden up and become delish. All right, the hash browns look like they look ready
to flip. Let’s see what we got here. ……… little bit of a mess. We’re good.
Okay. Delish. Okay, we are gonna add a little bit more beef tallow or whatever fat you like
so we can cook these eggs up. So what is the rating on this whole entire pan grill it thing?
Hmm. I’m gonna say 5 or 6 out of 10. Not that great. It’s really not getting as hot as I would
like it for the heat being as high as it is. So, 2 fresh eggs. These eggs are from the backyard.
Okay, for people that actually have chickens, Okay, this is the normal egg and this we
just have this layer that’s laying these like duck egg size eggs She’s a real keeper. I
don’t know who she is what she is I just want to show that out because i’m so proud of her and
i’m just so happy. So let’s crack some eggs Whoa, we’re trying not to break the yolk here.
1. Out of here, your egg. And 2. We’re gonna start plating up here a little bit. We
got the hash browns still browning. We got the eggs cooking. I’m going for over easy,
over medium, more over easy, but definitely not sunny side up. It’s just not my thing.
In the meantime, check out these biscuits. Absolute delish. We’re going to flip our
eggs. Boom. See what we got here. Hash browns coming in hot as best we can here.
We’re going to make a mess a little bit, but it is what it is. They’re kind of just
falling apart at this point. Still looking delish. Egg. Egg. Grab some gravy. Delish.
Absolute perfection. Okay guys, check this out. Me personally, I like a little bit of extra spice, so I’m going with a little bit of red pepper
flakes on top, okay? This is a really easy meal. Every time I see this meal, I think about
this meal, read this meal on a menu. It takes me right back to military school.
I just absolutely love this, so I figured I’d make it for you guys. Thank you guys so
much for watching. We’re going to try this. We’re going to get into this. I’m gonna let you
guys know what I think but I’m thinking it’s fire. Okay. Okay. Let’s dive into this. Oh Yolks
still running which is fantastic Perfect. Oh Look at these. Oh, okay. Oh my gosh. All right.
Let’s see if we could See if we could do this all together. We need hash browns
in here Hash browns, okay The biscuits Super soft, airy. The gravy’s just spot on.
With the crispiness of the potatoes, the heat of the peppers, the pepper flakes. Yo, this is
it. This is how you start breakfast. A Sunday breakfast? I mean, really. This is really good.
I’m about this. It takes me right back. Right back to military school is how we do it. Thank
you guys so much for watching. Give this recipe a try. It is linked down in the comments
below. If you guys went to military school, if anybody went to military school, let me know
your favorite recipe in the comments below. I’m about to finish this meal off.
Thank you guys so much for watching. We appreciate all your support. You guys
have a blessed day. Yeah, yeah. You should try this. Get over here and take a bite of this.
Actually, I’m not going to share this with you. This is for me. The bits are there for me
too. You can have a leftover one, I guess.
1 Comment
What was your favorite meal at school?