Cook With Us: Biscuits and Gravy! – Hailee And Kendra

Happy Tuesday everyone! Ready for another cooking video?? 👩‍🍳
Today we’re bringing you one of our favorite breakfast recipes: BISCUITS AND GRAVY!
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Hi guys, I’m Haley. I’m Kendra. And good morning. Good morning. Welcome back to our channel. We just woke up. Today, as requested, we are going to show you guys how we make our biscuits and gravy. It’s pretty simple. It is very, very simple. During this, I do have to retake a Tik Tok because I made a Tik Tok video of me opening this up with one hand. And they didn’t believe that it wasn’t already opened. So, we’re going to give it a whole see and and redo it. So, if at some point I Let’s do it right now. I’ll need your phone. Yep. Okay. All right. All right, we’re here. Oh god, they’re going to watch me make this Tik Tok. I will watch you. Okay, I’ll be right back. If you want to see the Tik Tok, it’ll be on our Tik Tok page. Okay, she’s going to post it. She’s going to put the biscuits on the pan. She popped it with her hand. It’s amazing. Wa! I love the way they smell. Can I tell you a secret? Yes. I don’t think I’ve ever told you this before. I probably have cuz I tell you biscuit. Yeah. Yeah. And then yeah, I would I would nibble on the biscuit dough in the morning. Sorry. Sorry, Mom. Sorry. Turn on your oven. Yes. Turn on your oven. All right, then we got to get the sausage. Uh, you need to do this so I can film on this. Oh, right, right, right, right, right. Okay. A few moments later. All right, so got to get sausage. Sausage. I’m ready to film on my phone. Babe, if we’re recording and you’re like this, it looks awkward. We’ll wait till we put it over here for you to record. We’re going to tell them what sausage we get and why we get the sausage. Right. Okay. We get this sausage. Come back. I’m not awake. A little longer than a few minutes later. All right, we will try this again. I don’t know why we don’t make YouTube videos in the morning. Kendra has coffee. What do we get? We get sage sausage. It’s considered breakfast sausage because sage and sausage pair really, really well together. So, if you like sage and the taste of sage, I would highly suggest sage sausage for the biscuits and gravy. I concur. And then we will cut open to this guy. Snip, snip, snip. And then we’ll have to wash this. Watch this. All right. Now we do the fun part. E. All right. Sausage and the pot. Then we got to find Kendra’s favorite kitchen tool, the meat masher. Oh, I do love the meat masher. Where is it? Right there. Aha, it got washed. Meat masher. Mish, smash, mash, smush. Kinder likes stirring stuff. My favorite part of cooking is stirring. Yeah. Yes. And eating. Mashing is like stirring. Is it? Yes. And you can already smell the sage in it. Sometimes Haley puts fresh sage in it. Oh, I got fresh sage to put in it. I did cuz we are herby Herbs. Okay. All right. You’re good. Okay. I did it. Now we wait for this to cook. Yes. In the meantime, we should probably make a coffee. Yes. You go make yourself a coffee. What? Here. Put the biscuits in the oven. I did that. You already put the biscuits in the oven? No. I turned the oven on though. Do you guys see? Oh, I got I put the biscuits in the oven. Oh, you put them in. No, I only turned the oven on. In my head, I put them in. Turn the oven on. I put I’m always guessing. That’s not three. Oh, it is 350. Okay. Just look like four to me. No. Put this guy right here. And to try to Okay. Our oven is like super super strong. We are burning stuff constantly. That’s why I usually turn it down. I usually put on three and then just leave these in for another couple minutes. I’m going to do something different if that’s okay. Okay, I’m going to take a pan and put underneath that to block some of the heat. Oh, she’s smart. Hi, puppy. You’re so smart. Just have a um I think you’re in the way. Excuse me, sir. Here you go. What’ you think of Gub? He’s just a sweet man. I think good morning. Say good morning. Good morning. Good morning. What do you think? You look a little crazy. My god. He’s like looking into the abyss. What are you looking at? How are you? Did you sleep good last night? Said, “Mom, I didn’t sleep at all, so I could sleep all day on the couch, on your blanket.” Now I have to wash my hands. Now we wait. My eye is still swollen. You see the difference? This one’s solid. This one’s not. Okay, this is uh something Kinder desperately needs to do. So, I really need to put this up. We’re making a coffee. Oh, yeah. Do you want to see what today’s quote is for? Oh, we missed yesterday’s. What was yesterday’s? Go ahead. Just hire the guy. Oh, no thanks. Oh, it’s actually smart. Today’s the first. All right. Saw here first. Perfect. Perfect as is. As is. I don’t make the rules. With coffee, perhaps. Just follow them. Get more water. All right. Pink or green? Uh, green. Oh, there’s a hair on there. We’ll do pumpkin spice. It’s October 1st. Nice. Now we wait. Oh, let me make the milk. So, just automatically go through that bun. Did you already hit it before that? No. Supposed to hit it twice. You hit it once and then you open it and put the coffee in and then you hit it again. Okay, you got it. All right. Yeah, it’s all good. May this juice bring my wife clarity and good energy. Smells delicious. You don’t You don’t You don’t want cinnamon in it. I’m getting there. This is how you don’t put cinnamon in your milk. I was going to put the pumpkin spice. You don’t like the pumpkin spice? Do Do you like that pumpkin spice? I was going to try it. It’s October 1. No, no, no. Yeah. Um, listen guys, whenever I make coffee and I make it with pumpkin spice, she doesn’t like the pumpkin spice. She likes the cinnamon. So, that’s why I said cinnamon better. Okay, that’s true. I just thought that I would try again. Okay, this is half sweet cream creamer and half oat milk. We’ll see what happens. All right, this is a good time to put in the sage. So, I’m going to cut up some sage cuz the sausage is good. I mean, there’s a little bit of pink spot there. So, we’re going to give it a couple more minutes to cook. Well, it’s going to cook more cuz you’re sage, right? Oh, and then you put in the milk and that’s all. Yes. You should just I’m going to go get my coffee. Okay. All right, just drying this all sage. All right, and I just roll my sage up. I like watching our guts. And then sage and the sausage. Just going to give this good a guy a mix. And then obviously you want to let it cook a little bit. You want to like release your inhibition of yours. Okay. You want to release the herb. The herbs. Can I put salt and pepper in it? Um, yeah, if you want to. This is why you don’t want to cook the sage with the raw sausage, cuz you don’t want to burn the sage, right? So once you start smelling that sage a lot more, that’s when you know some people may um drain the grease, but the grease is what’s going to help the biscuits and gravy. So you want to keep the grease from the sausage in there. Makes it better. Then you get your milk. Then you fill that guy up. You don’t put in flour first. No. Really? I always put in flour first. You can, I’m sure, but I don’t. What do I know? Give this guy a good whirl. Always put in salt and pepper and two scoops of flour. And then I stir it up. Huh? And then I put in the milk. Maybe you’ve been doing it wrong my whole life. Oh, are we out of paper? Row spaghettiio. My wife likes a lot. I do. Oh, pepper. All right, then time to add the flour in flour. Whoa, that’s a cool trick. Twisk. All right, then we let this guy cook and keep an eye out on the biscuits and then with a couple of minutes, this guy will start firming up a little bit and then you’ll have biscuits and gravy. Wow. Magic chemistry. I think the biscuits are done. See if the pan underneath helped. It did. Normally this these are normally these are like really really really toasty. Perfect biscuits. Nailed it. Good job, baby. Thanks. Also, if she’s not thickening up enough, she’s thickening. Yeah, she is. But not a lot. I may add just like a little bit more flour. Um, obviously if you get it too thick, you can add a little bit of milk. So, you kind of just I might do a little ratio. We just wiped down the stone vinegar flour on it. Oh, no. I’m making a mess. It’s at the right thickness, baby. It’s getting there. It’ll be the right thickness after it cooks for just a couple more minutes. All right. So, this is our desired thickness. This is a pretty good thickness right there. Some people like it thicker. You can always add more flour again. Or you can add more milk if you want it less thick. All right. Now, just have a little clean. Perfect. Oh, then we get a biscuit. Then you scoop this guy and you pour it on the biscuit. This is runnier than we would make it for sure. It’s runnier than you want it. Leave it on. No. No. Then you top it. A little bit of cracked pepper. And there you have it. Biscuits and gravy. Biscuits and gravy. Let me make my plate. Look at Haley’s plate versus my plate. Oh, thank you. I like gravy. Okay, we made our food. I have my coffee and my apple cider. Okay, first bite, bestie. Yeah. Yeah, that’s delicious. I love this. Um, wait, let me get my coffee. Can I have a sip of your apple cider? That looks delicious. That’s fermented. God damn it. This is brand new, is it not? I drank so much of that. How was it fermented? We literally Can I have a sip of this? Oh my god. All right. Well, then we’re not drinking any more of that. That’s also not the right kind anyway, so it’s fine. They didn’t have the kind you like. Okay. All right. That’s breakfast. Thank you guys so much for hanging out with us. Um, and let us know if you make this and let us know if you like it. I can relatively promise you that you will cuz it’s delicious. Cheers. Love you. Bye. Have a good day.