Americans eat biscuits plain, with butter, with butter and jam, butter and jelly and butter and honey.

We all know Brits only have brown gravy. Americans have brown gravy, red eye gravy, milk gravy, tomato gravy, etc., etc. I'm pretty sure this was after Jolly came to America. Every Brit I've seen try biscuits and gravy love it even though they thought it was weird at first.

In america we have jam, jelly and preserves. Jam has pieces of fruit in it. Jelly is clear but flavored with fruit. Preserves has either whole fruit or large pieces of fruit in it.

White gravy is a milk gravy. In the US, we have a dozen or more gravies, to go with any and all meats. Any color, from white to almost black.

i am an old Texas grandpa that has been helping in/running my own household kitchen for a bit over 70 years. below is my Biscuit recipe and method for making Cream Gravy. the Biscuits are not the world's greatest, but they're damn good. they are also easy to make, use common ingredients that can be found in most stores around the world, and are difficult to "make wrong". these bad boys will find a place on most folk's fridges if they're given a chance. so get into the kitchen. now you can make your own Biscuits and Gravy. Papa Grim's Badass Biscuits 2-1/2 c flour (cake flour preferred because the low protein content makes for more tender Biscuits) 1 T baking powder (NOT baking soda) 1/4 t baking soda (NOT baking powder) 1/2 t salt (can be cut in half) 1/3 c liquid fat (veg oil, melted lard, melted butter, or Drippins, etc) 3/4 c milk (slightly sour milk is OK) preheat oven to 450f blend all dry ingredients blend all wet ingredients mix wet into dry only enough to bring them together. DO NOT OVERMIX! drop fat golf balls with 2 spoons, or roll & cut (personally, i prefer drop Biscuits) bake 10 to 12 minutes ===== METRIC UNITS : 600 ml flour 15 ml baking powder 1.5 ml baking soda 3 ml salt 80 ml liquid fat 180 ml milk oven at 230c ===== FOR GRAVY : throw some seasoned loose pork breakfast sausage into a pan (for more Gravy, add a little extra Drippins/oil to the pan) cook it until it's about 2/3 done and break it into small bite-sized pieces slowly add flour to the pan until it coats all the meat bits and the pan is starting to think about drying up stir constantly until the flour starts losing it's "raw" smell and starts getting a light nutty aroma turn the heat down to LOW any oil+flour in the pan should be really thick, breaking up when stirred, but liquid when left alone start stirring constantly and begin adding cream and/or sweet milk until the sausage bits are just barely covered keep stirring keep stirring keep stirring some more as the Gravy starts to thicken, adjust the salt and pepper to your liking when you think that maybe you've added too much pepper, give it 4 more grinds keep stirring when the Gravy is nearly as thick as you want it, take it off the heat the Gravy will thicken just a bit more after it's off the stove ===== OPTIONS : during the cooking process, Gravy can be seasoned/augmented as you like it with things such as; red pepper flakes, garlic, chopped onion or onion powder, nutmeg, minced bacon, mace, chives or chopped green onion (for color), 5-spice powder... just use your imagination and do what makes you and yours happy. try it served with a couple of fried eggs over all. (a runny or creamy yolk that you can bust makes it real nice.) try serving with sides of stewed fruit (i like apples with a bit of cinnamon, ginger, and nutmeg), sweet Grits (topped with butter, cream, and sugar), sliced raw tomatoes, or just about any other sweet or savory thing you might like with. this meal pairs nice with a BIG cup of black coffee, or strong breakfast tea. finish off the meal with a fat slab of cornbread smeared with butter and a bit of honey, sorghum, or molasses. top the Biscuits and Gravy with a little bit of grated cheese, but don't overdo it (use whatever cheese you like). Biscuits and Gravy is always better when eaten with friends and loved ones. ===== A NOTE ABOUT "DRIPPINS" : Drippins is the fat left in the pan after frying bacon or certain ham steaks. this fat is a prized kitchen ingredient that is used often in Southern kitchens. if it is used frequently, the jar of Drippins is kept near the stove for easy access. otherwise it is stored in the refrigerator for longer life. Drippins can be used (sparingly) like butter, to flavor cooked items, or as a condiment for things such as Grits, cooked veg, soups, stews, burgers, etc.

In the USA, we have jelly, jam, and preserves which can all be eaten on biscuits. They taste similar to each other, but their name depends on the technique by which they are made. Jelly is made with fruit juice and sugar. Jelly has no seeds or fruit pulp in it. Jam is made with pureed fruit and sugar. It contains seeds and fruit pulp. Preserves are a thicker version of jam and are made containing whole chunks of fruit or entire berries. The white gravy that we use is a variation on a French sauce made with cream or milk. For breakfast, we'll frequently add in cooked ground pork sausage. However, we use the gravy for other foods as well, such as fried meats, as part of our mid-day lunch or evening dinner, but without including the ground sausage. Biscuits, although normally eaten for breakfast, can be used to accompany lunch or dinner. Most Southern versions of biscuits are made without sugar although may have a sweet taste from the addition of fats, such as butter and/or buttermilk. There are also savory variations of biscuits, such as: garlic and/or cheese biscuits. There are also sweet variations of biscuits, such as: cinnamon, raisin, or blueberry biscuits. Many people enjoy biscuits with just butter or with honey and butter. When eating biscuits with gravy, they are generally halved splitting the tops from the bottoms and pouring the gravy on them. In the video, they didn't halve them before pouring the gravy which is not the typical method.

Jelly is made with only the fruit's juice. Jam is made using crushed fruit. Preserves are made using the whole fruit.

In US terminology (which is by no means universally applied), 'jam' uses the whole fruit, while 'jelly' uses just the juice to produce a gelatinous subtance. 'Preserves' uses the whole fruit, but does not crush it down to homogeneity as jam does; though technically, jams and jellies are also 'preserves'.

Sweet tea is something that can’t be compared to hot tea.. And it’s almost criminal not to like a properly made sausage gravy with properly made biscuits, hell even if you used biscuits in a can(aka pillsbury biscuits) it would still taste awesome if you made the gravy properly

I have biscuits with country ham or fried chicken as a sandwich.

Jelly in the UK is what Americans called gelatin or the brand name Jello. American Jelly is fruit juice mixed with sugar and pectin, which solidifies it. Jam is made with mashed fruit, sugar and pectin.

I stand by statements that southern American cuisines should be as famous world wide as French, Italian, and Greek food.

Pro tip, for anyone who likes savory and sweet together, add some jam to your biscuits and gravy.

we have both jam and jelly. jam has gritty bits in it and jelly filters those bits out.

jelly = made with ONLY the juice of the fruit jam = made with juice and small bits of the fruit preserves = made with juice, small bits, and large chunks of the fruit

You can put lemon in the iced tea, or have raspberry-iced tea, lemonade iced tea, raspberry-lemon iced tea, etc.,

BASIC sweet tea is not just sugar added to iced tea. The BASIC recipe has the sugar first turned into a 'simple syrup' = completely melted into a bit of water. The tea is brewed & poured over ice & the simple syrup inside a pitcher. Then the tea is poured over ice in a glass. There is no gritty sugar in the drink.

Biscuits go with anything. You can have meat filled biscuits(like ham, egg, sausage, etc). Butter is good. Jam, jelly, perseveres, curd, marmalades, butters(like apple butter) etc are great. Peanut butter(with or without honey or syrup) is good. Honey is good. Gravies are great. Plain is good. With other things that have juices to mop up is good. Biscuits are just all around great and very verstitle. You can also add things to the biscuit batter. Blueberry biscuits are nice, for example. Throw some lemon curd in there and yum. America has variety of everything. While yall have one gravy(brown gravy here), we have so many. You choose what gravy depending on what its going on. Chocolate gravy on biscuits is good though it doesn't sound like it would be. But you wouldn't put that on mashed potatoes. Youd use a brown gravy, mushroom gravy, or the like. Turkey gravy is good for some things and tomato gravy for other things. Iced tea is pretty easy to make but you have to adjust to your taste. It is not the same as doing English hot tea and adding sugar over ice. There are tons of videos showing how to make it so it might be a good video to do for your channel. Also, speaking of tea and variety, we have lots of variety in teas, too. So pick your recipe carefully. Sun tea takes a while to make. Flavored teas don't make authentic southern sweet tea. So pick one from some really southern sounding grandma that uses a simple syrup. Personally, I eyeball my sugar levels but I pour plenty of sugar in the bottom of my pitcher. Then I put 3 large or 6 small black tea bags(Lipton or Lousiann) in water and bring to a boil. I turn off the eye and let sit for 15 minutes(I broke too many bags by just boiling and nobody wants gritty tea). Then i remove the bags and pour my hot hot tea in my pitcher over the sugar. Stir until dissolved. Then i add cold water until I get to the level I need. Stir again and stick in the fridge. Pour over ice. Sip. But there are lots of ways of doing it. And they can be adjusted to taste by putting more or less sugar.

Americans eat biscuits as sandwiches, so add an egg and some cheese for a basic breakfast to go, or add some patty breakfast sausage, ham and or bacon. I like to add cheese, egg, sausage and hashbrowns with some strawberry jam. You can throw a chicken fried chicken breast or tenders in the biscuit and some cheese or you can get fancier with it with some gravy on top. You can throw some cinnamon butter on the biscuit and then some vanilla icing for a salty sweet cinnamon roll. They are very versatile. You can use them as a side with chilli and or beans, with soups, especially milk based soups.

Yes, biscuits are eaten plain, with butter and honey with butter and jam, with peanut butter and jam with strawberries and whipped cream, but with the strawberries and cream it's called strawberry shortcake.

I like biscuits and gravy, but my favorite way to eat biscuits is slathered with butter.

Bisquits and Gravy are pure heaven. (And I think this video was after Jolly returned from their visit to the southern states.)

the easiest way to make southern tea is to brew it in the sun in a transparent pitcher, and add about 4-6 cups of sugar after it's brewed. put it in the fridge to chill it and then just have ice with it

There is a little restaurant near me known for it's biscuits and gravy. You have to get in line 4 hours before they open or you will not make it in the door before they close.

In the South, when it's 100 degrees outside, iced tea hits the spot!

We can buy our biscuits canned or frozen when in a hurry. Sweet tea can be purchased by the gallon (almost 4 liters). Chocolate gravy is the yummiest. Conecuh sausage is the best. Great reaction!

We have Jelly, Jam and Preserves. Jelly is fruit juice and pectin, Jam is bits of fruit in juice and pectin, Preserves have the whole fruit in it.

Most people make their own biscuits and gravy, but in America we do have store bought as well. We have canned or frozen biscuits (the frozen ones are better) that you can buy from the store and bake at home. And there's canned sausage gravy as well. But homemade is MUCH better. I know Brits get confused about it being called gravy. We have the brown gravy that y'all have too. We call that beef or turkey gravy (depending on what animal drippings are used to make it). We just call more sauces "gravy" than you do, lol. But really, the best way I've found to describe Sausage gravy to foreigners is by explaining that it's a bechamel sauce but made with sausage drippings as the fat instead of butter. And it has crumbled sausage in it.

Squeeze a lemon slice into the iced tea to give it some extra zest and kinda knocks down the sweetness of the tea a notch but soooo refreshing!

4:17 "Jam In America Is Jelly?" Technically, we use both words to describe the same condiment. And, we also would put Jam/Jelly on our biscuits, but that's usually if they're being served for breakfast

Beans on toast is more like peanut butter and jelly sandwich, classic school age snack that you still love later on.

One of the breakfast places I frequent offers a 'Stuffed Biscuits and Gravy' that is essentially a pair of sausage, egg and cheese biscuit sandwiches smothered in sausage gravy. Absolutely delicious.

when mom made biscuits we ate them warm from the oven dripping with butter ,and honey or jam were additional toppings ..yum.

American here: learned to make biscuits from my grandmas (two different kinds) an scone from my mom. Def. not the same thing! But we DO put butter and jam/jelly or honey on biscuits. There is a company here called Fisher's Scones (Fair Scones) that sells their AMAZING scones. They have it at Costco sometimes. They are better than ANY scones I had when I was in the UK. ;) CHALLENGE ON!

1:28 a well-made biscuit is so delicious, you will usually eat one of them, before you even start putting gravy on the others Also butter and jam is exquisite Egg and cheese sandwich as well

Jelly in America is the juice of the fruit made spreadable with pectin, jam is really mashed up fruit that is part juice and part fruit and thickened to spreadable with pectin and preserves are larger pieces of fruit thickened to spreadable with pectin.

Jelly is made from juice, jam is made from/with whole fruit and juice. Jam is chunky,jelly is smooth.

I open up my biscuit, add butter and honey, then close it back up and dip it in my mashed potatoes and gravy!!! Sweet, savory, buttery goodness...

US Biscuits and jam/jelly/preserves are a thing! And delicious!

In America, you can buy a tin of sausage gravy, and you can buy premaid biscuits. Just as easy. But the main reason why they are compared is the ubiquity of their reach in the countries. You can get Biscuits and Gravy almost everywhere you get breakfast in the US.

I occasionally will eat a biscuit with butter, im the odd duck in my family that doesn't care for traditional breakfast food. This was fun to watch, thank you for the video and commentary

We cut biscuits in half crossways and butter and brown sugar the cuts then toast it. Next add jam or stripped deep fried chicken strips for a nice meal. Biscuits and gravy are great wit chicken fried steak in the middle too!!!!!

WE have them w/butter, and w/ a meal, as a bread like side. Sometimes w/ jam or jelly (jam is what you have jelly with the fruit partial solids included which is jam, jelly strains out the solids, then lets the liquid cool and solidify (ish)) But we butter them THEN add the jam or jelly. You should check out "Your New Zealand Family" 's video that dropped today. Best explanation why we put ice in most everything we drink. (AND they were in the NORTH, granted, during the late summertime, but still.) I doubt, if it's the FLAVOR you dislike (like me) that you'd like (Iced) Sweet Tea ... but ya never know!

The gravy used on biscuits and gravy is sausage drippings, sausage meat with milk and seasonings added.

We have jelly and jam in the USA They're both sweet fruit spreads but jelly doesn't have pieces of fruit in it it's just smooth. Jam has pieces of fruit and it's a different consistency from jelly. They go through different processes. And neither of them is Jell-O which is a jiggly concoction of almost clear something that we use for desserts and sometimes fruit salads. Notice I don't even know what's in jello except some kind of gelatin powder with sweetener , that you mix with hot water and then you put it in the refrigerator and it becomes solid and jiggly. And biscuits are not just for jam and jelly. I like to bake an egg and cheese biscuit with crispy bacon and a slice of fresh tomato on it and eat that as a sandwich. Over here bread doesn't just have one purpose add any kind of bread can be made into any type of sandwich. We are not traditionalists. We love to try new things. No one will ever say to you here oh you can't put that on there. They're more likely to say oh I need to try that next time Is that good?

We have enjoyed biscuits with Jam, Jelly, and Preserves, we have all three of them. Jelly is made with strained fruit juice, there are no pieces of fruit in jelly. Jam is made with mashed fruit. Preserves have whole fruit or large pieces of fruit. American Biscuits are savory, lightly crispy on the outside and soft on the inside. Sausage gravy and biscuits do go great together though. The thing is, it is unheard of to imagine biscuits and gravy for those who are British and Americans can't imagine beans on toast they become aware of it through their travels. I love their honest responses in these videos.

You can make biscuits n gravy easy, anywhere. Get a pack of peppermill gravy. (Its the dry ingredients, premixes. Mostly flour, salt, pepper, starch.) Easily shipped if its not local. Cook breakfast sausage in a pan. (American style, for the right flavor) Remove the sausage. Make the gravy in the same pan, leaving half the grease in, just follow the packet directions. Then, add the crumbled sausage back in. Thats the bog-standard. The big mac of sausage gravy. Its fool-proof, and a good introduction.

Most American gravy is brown as well, but white gravy is typically used for this dish.

We have jam and jelly in the US. If you can cook or someone in your family loves to cook, you can totally make the biscuits, the sausage gravy and the sweet ice tea. The basic recipe for each of them is not difficult. Yes some have specific techniques or they might do a slight spice change for the gravy or different biscuit recipe, you'd at least get the idea of how they taste.

Detroit here, for the record we DO have the same gravy as you have there @3:18. Brown saucy gravy on potatoes. But this is "sausage gravy". Two different things.

Few people ever mention red eye gravy fry a ham steak mix the drippings with an equal amount of strong black coffee simmer until it's reduced by half. It's a thin gravy but good for dipping your American style biscuits in

Yes usually we eat biscuits with something … but by mid-morning if there’s a pan of leftover biscuits still sitting out, it’s fair game to opportunistically wolf down one or two cold and dry.

There are many kinds of sauces and gravies. "White" gravy can be similar to many French sauces. Chicken gravy is typically lighter than brown gravy.

Jell-o, jelly, jam, preserves, we have all the varieties. They are different. (This is better than my Momma's biscuits & gravy is a huge compliment)

Gravy is literally defined as a "covering sauce." It's created with a roux, usually flour, milk, broth, oil, or grease from whatever meat you're cooking up. Y'all's brown gravy is just Beef Gravy. And we have that when we make beef dishes. But you can make gravy out of just about anything. For Thanksgiving, people make Turkey Gravy which comes out a dark yellow, and is quite good. I prefer it second to white Sawmill/Sausage gravy. Sawmill gravity is just sausage gravy without the sausage chunks. But you still use the sausage grease to flavor it. Sawmill Gravy is used for Country Fried Steak/Chicken, Mashed Potatoes, and even as a dipping sauce for Chicken strips/planks. That said, I just think the problem with British food is that y'all have just settled for your age old dishes and aren't in the habit of experimenting with your food. Not using very many if any at all spices is also a problem. The amount of seasoning (spices) restaurants use to fix the food is mindblowing at times. I mean they'll pre-prepare this big vat of seasoning mix that they'll later use for the main food, right? They'll just dump all these spices in a big bowl of some sort, and then stir it up, and then either dump it all into the pot or cooking food or dry coat the food in it in the bowl. But the most common spices are Ginger powder, onion powder, garlic powder, cummin, cinnamon, salt, pepper, thine, and a few others. But if you Google "Spice Rack starter kit" or something to that effect, it'll list the top 25 spices that American cooks/chefs use on a regular basis to give their food the great myriad of flavors it had. I don't know why Europe doesn't tend to season their food much. I had a best friend who had Dutch ancestry... last name was Van Ormer. And whenever he'd fix some food for us, it was always BLAND AF. I mean he didn't even use salt or pepper. But that's the way he liked it.

Helpful hint. If you try sweet Iced tea at home or at a restaurant, start with unsweet tea and sweeten it to your liking. I always get my tea unsweet and add the amount of sweetener I like.

Southern sausage gravy is just a bechamel cream sauce flavored with sausage or ham, salt and pepper and the optional splash of hot sauce. I've even used spam in a pinch.

As Americans we just can't fathom that no where else seems to know about Iced/Sweet Tea. It's literally just Tea that is allowed to brew or seap more and served Cold. Sweet Tea is made somewhat differently than just regular Iced Tea where you sweeten it by itself. Sweet Tea is brewed as a concentrate with loads of sugar. And then you thin it out afterwards with additional water. I just prefer to get unsweetened Tea and add my own artificial sweetener to it. I think my rule of thumb was 2 pinks per glass of Ice Tea. Maybe 3...I can't quite remember as it's been a hot minute since I've had any. Unsweetened Tea is probably more refreshing when sweetened with artifical sweeteners, as it's not so syrupy tasting.

Gravy, honey, syrup, butter, Jam, jelly marmalade and my favorite lemon curd is all eaten in the US with biscuits. My brother mixes honey and peanut butter and slathers that on his biscuits. I guess you can put anything on biscuits.

As an American, it amuses me that I often hear you say "gwavey"

My wife grew up in the mountains of Virginia, where they make biscuits and gravy regularly. There are people there that put jam on top of all of it. I can’t go quite that far.

Americans eat biscuits in almost every way imaginable. Oh, and we have both jam and jelly (and preserves).

4:19 Biscuits and jam/jelly is common in the USA. Jelly is not flavoured gelatin (we call that jello), but is made from just the juice. Jam would be made with the pulp. Preserves uses whole bits for fruit, and marmalade is with citrus rinds. We also eat biscuits with honey or cream or butter, or even a combination.

Those biscuits are best fresh and warm out of the oven. I gladly eat them plain or with just a little butter on top, maybe jelly or honey.

I like biscuits halved with butter on each side and jam or jelly...but just butter is also good. Jam in America is 'jam'. Jam and jelly are similar but they are not the same thing - there is a slight difference. Jelly is made from the juice of the fruit with gelatin added as a thickener, and has no pulp in it. Types of jelly are grape jelly and apple jelly. Jam however contains bits of fruit, like strawberries, blackberries, or raspberries, hence strawberry jam, blackberry jam, etc.

Back in the early days of America people who lived on farms would have chicken for breakfast, lunch, and dinner.

The only way my father helped in the kitchen -- it was his job to split and butter the biscuits when they came out of the oven. My mom used to make biscuits and corned beef gravy for dinner when she was in a hurry. It's made the same way, but with a can of corned beef instead of the sausage. She may have actually invented that -- I've never run across it anywhere else. It's one of my comfort foods.

I love your input and reactions. Seem like such a good bloke.😊

After moving from Ohio to West Virginia, I was surprised to discover both chocolate gravy and bologna gravy. Biscuit sandwiches are super popular for breakfast also. Split the biscuit horizontally and fill with your favorite combination of sausage, bacon, eggs, cheese, fried chicken, etc.

Biscuits and chocolate gravy a marvelous combination any time of day or night. Served hot, spooned over a fresh hot biscuit and topped with a healthy pat of butter goes great with a tall glass of cold milk or a piping hot cup of coffee.

Actually we have different grades of “jelly”. Jelly is the thinnest and usually the cheapest. Next is “jam” which is considered medium grade and thicker. Top grade is “preserves” which will also contain bits of the fruit. ( I only buy preserves.) None of these are “jello” which is something entirely different. We also eat beans on toast.

Sweet and savory

Reminds me of when I first tried yorkshire pudding. It's not what we consider pudding, but it was pretty amazing with brown gravy.

Southern style American Biscuits go with everything and everything can go with them. well almost everything, we did beans butter and toast it was an ok snack, Biscuits and grave is a meal. thanks for the content about content :)

My Momma made brown, sausage ,hamburger gravy plus a sweet gravy. All tastes so amazing. Missing her so much.

In the US, we have jelly, jams, preserves, fruit butters, and marmalades. They are all, basically the same with the exception, of how the fruit is processed, anywhere from strained juice, to large chunks of fruit, in the final product.

Also, if you try the iced tea with sugar, add a squeeze of lemon 😊

One of the reasons it's compared to beans on toast is that it's a quick, satisfying meal that's easy to make with ingredients on hand that can be eaten for any meal.

As a 50 year old American, I've never had beans on toast. It's not something I've ever imagined putting together. But, you guys really seem to like it. Maybe some day I'll try it.

Unsweetened iced tea is great too.

The reason the gravy is white is because it's made with milk. The base is a rue (the fat can be either grease from sausage or butter) with milk added for liquid instead of broth or water. Add to that the sausage pieces and you have sausage gravy. And just so you know, southern iced tea is VERY sweet!

Ice tea is so good I cant even explain it lol.

5:42 I am in north east US, and we very often have takeout dinners through fire departments and legions and veterans outposts that include vegetables in the chicken and gravy. And very often there are mashed potatoes in the middle with biscuits on the edges and the gravy and vegetables over the whole thing. It’s not the same sausage gravy, it’s a chicken gravy, which is a wider gravy made from chicken stock or drippings.

That's why chicken fried steak is so good. Chicken fried steak, sausage, or a country gravy and don't forget to mashed potatoes!! 😋😋😋

There are quite a few ways to make biscuits too. There's the classic way of rubbing butter into flour to which you've added your leavening and salt and then add buttermilk to form your dough. Others make it by using Self Rising flour (flour with your leaning already added to it) and heavy cream (usually 2C of flour to 1.25C of cream). The best biscuits though, and a mistake I've seen others make, is they need to be baked RIGHT next to each other. The best biscuits are like good friends. They need each other for support in order to grow! Our biscuit gravy can be made a few ways too. It's usually made with sausage fat drippings or bacon drippings. Usually 1/4C of fat that you've added 1/4C of flour into and mixed long enough to get rid of the flour taste (about 5 minutes) then add 2 cups of milk slowly whisking to fully incorporate the milk and avoid lumps then allowed to heat until thick with plenty of black pepper added and the sausage bits added back in at the end. I believe white gravy made with bacon is called country gravy but I could be wrong! You'll find that there are as many recipes for biscuits and gravy as there are families in the south. Each as unique and special as the last! I encourage you to look up some recipes if you're interested and cook! You might find something new to fall in love with! Thank you for the videos and have a great day bud!

We have brown gravy and a lighter version of brown gravy which is usually only used on Turkey and stuffing on Thanksgiving day.

Gettin' close man!

We even have chocolate gravy. Jelly is like jam but it's made with the juice only and jam is like your jam. What ya'll call jelly we call jello.

American jelly is strained so it's clear but fruit flavored, jam has bits of fruit, and we also make spiced thick fruit spreads referred to as butters for there creamy consistency

I usually have my iced tea without sugar

We have biscuits and gravy for sure - but I also have biscuits and jelly or jam (yes, we have both jelly and jam!!) with butter spread on it first. Jelly is smooth and Jam has chunks of the fruit in it - like strawberries or grapes or berries . . we have blueberry jam, blackberry jam etc... Jam means "chunky" here and jelly is strained no lumps . . . that's all! Hot biscuits are also delicious with some butter and honey! Delicious! Best of course is the sausage gravy!! Do you really only have brown gravy? I assume that is a beef stock gravy - we also have chicken gravy (which is a beige bit yellow color), we have pork gravy, which is a brown color, we have a red gravy which is broth and coffee made in a rue....we have all kinds of gravy! It's strange you all only have one - do you put beef gravy on chicken? Or beef gravy on pork? I couldn't drink ice tea without ice! UGH

A lot of restaurants have breakfast biscuit sandwiches, you can get egg, cheese, sausage or bacon on them to go in the drive through.

Many ways to eat American biscuits. With butter, butter and jam or honey, as the "bread" in a sandwich, or with gravy. Others have more creative ways to eat them. They're versatile.

Biscuits aren't generally served absolutely plain... but they're often served SIMPLY, with butter, honey, or jam. You just split it open around the waist and spread your choice of condiment on the exposed inner layer. In that fashion, they're a good pairing with a larger breakfast, comparable to toast or an English muffin/crumpet.

honestly toad in a hole with onion gravy feels closer in flavor for me to biscuits and gravy. Beans on toad i think is compared because when you look at it you think it looks like hot garbage, but somehow tastes good.

Dude, try it! Recipes on line 😄

We in America have both, Jelly AND Jam! Look them up, they can explain the differences better then I can and I don't wish to insult either goodness!

American advice. When making ice tea. Make it hot first to dissolve all the sugar (about 3 tablesoons per 8 ounce) then pour it over the ice.

I would guess that far more biscuits are eaten with butter or with butter and jelly/preserves than with gravy . Biscuits and gravy are a special treat with our big Sunday breakfast .

We have lots of gravies in the US. Probably one for every meat, plus sausage gravy a seen here (sausage in it rather than for serving with it), apple cider gravy… in some parts of the south you even have biscuits and chocolate gravy