Dining and Cooking
Biscuits & Gravy
In American Recipes

Biscuits & Gravy

Guys, I brought my rolling pin to work today cuz we’re making biscuits and gravy. Let’s go ahead and get right into it. I got to start by grating up some butter. I’m using 1 and 1/2 cups. We’re going to just grate it up just like that. I like to do it that way. It’s perfect way to get it into little p-sized pieces. Now, we get our flour. I do 7 and 1/2 cups. We’re going to do 3 tablebsp of the baking soda. Big pinch of salt. Just mix that all together. Then, we add that butter right in and start mixing that around. Get this whole thing kind of mealy. Then we’re going to use our buttermilk. 3 cups of buttermilk. That goes right in. As we start mixing this now, gently, it’s all going to come together and form our dough. We don’t want to over mix this. Just kind of get it barely together. It’s going to be real loose. Fold it into a little clump. Then we’re going to start rolling it out. After you get it kind of flat, we’re going to go ahead and start folding it in in thirds on itself. Roll it again. We’ll go both directions. Then we’re going to fold it in thirds. Again, this is kind of a quick process. We don’t want this to warm up. We want that butter to still stay cold. So, we we roll it and fold it. We’re going to do this over and over. I think I did it four or five times. Once we get some nice layers, it starts making this beautiful dough. Roll that out. And remember, when you cut it, just push straight down. You don’t want to saw back and forth. That’ll seal up them edges and prevent it from rising. So, we push straight down. I’m cutting little square biscuits today. I used to use every bit of that product that way. Throw it down on a baking sheet. My oven’s at 425°. These go for about 15 to 18 minutes. And look at those. Let’s make some gravy. I got my big pan. We’re doing a three meat gravy. Little olive oil in the pan. I throw in some bacon. We’re going to start browning that off. Once it gets crisp, I throw in some little minced ham. Let that crisp up a little. Then I got double sausage, one mild, one spicy. Mix that up. Let it all brown off. And we’re going to add some flour. We’re cooking by eyeballs today, guys. Let that flour cook out. Let that starchiness kind of go away. And then we’re going to add in some milk. Give that a little stir. Your gravy is going to start coming together. It’s going to thicken up pretty quick. You’re going to add some more milk in. We’re going to give that another stir. This is all coming together. This point, we’ll go ahead and season. I’m just going to use black pepper and some Tabasco. I’m not going to add any additional salt cuz I had some pretty salty meats to begin with. One little stir. Let that simmer and I’ll show you how we finish this. Grab yourself a plate. Get yourself a biscuit. Some people leave them whole. I like to split mine in half. Gravy goes right down on top. That’s it. Little bit more Tabasco. Use whatever you want. Take a bite, guys. This is absolutely perfect. That might be the best gravy I have ever made. What a treat. Thanks for watching. Cheers, everyone.

49 Comments

  9. @Word-t3h

    Ok I see how you skipped making a rew I love it that look like good gravy..what a treat

  14. @stevelondon7554

    I’ve always loved biscuits and gravy and no surprise, yours all looked amazing!! Thanks for sharing and CHEERS!! ✌️✌️✌️✌️

  17. @Piitaa_Pain

    That guitachular is so cool

    We have nothing like biscuits in Denmark but I'm absolutely sure this stuff could make a grown man cry. After all, our national dish is Fried Pork Belly and Parsley Sauce (with new potatoes when available, otherwise mashed)

  20. @Dyamahan

    I thought I was the only one that put tobasco on b&g! Thank you for making me feel not so crazy lol

  38. @Brianthensxt

    Hi Kevin! My Mom would have been proud of You! She is and was from Germany. German Women have Strong Hands and Shoulders to Work at Dough like that! Cheers! My friend

  44. @emoryligas

    this was the first time i've seen someone grate butter and can't believe i've never thought of it

  46. @ModernPioneer

    Paid Sgt. Hooker 20$ for his sausage gravy in the field. I gave him a canteen for each week I was not in garrison, and he'd send one canteen a week into the field just for me. He'd even have it attached to a mermite can and air dropped with my last name on it.
    Only way to have mre bread in the field…. Liquid crack..