Amen!!!👍

Oh you are so right!

Completely different

U.S. biscuits are unique.They are fluffy, almost like a potato consistency, like mashed kind but stiffer as the gravy and sausage grease bonds with it. Imagine bangers and mash but with soft bread instead.

Yes, biscuits here in the states are unique. I've known of what "bangers & mash" are for many years. Maybe because I've been a HUGE fan of mid-60's British music. Anyway, my version is Sweet Italian Sausages w/ Seasoned mashed potatoes.

I honestly see grits similar to rice. Eating it plain is fine I guess, but I'd rather pair it with full entrees and make it amazing. lo' country shrimp and grits for example...

I came to say the same thing. I like them with butter and a drizzle of honey.

Indeed. Grits is just the base ingredient. You can have your mashed taters as is, but I likes em with butter, and salt and pepper, with bacon and cheese and onion, garlic, etc. and to spice things up more, GRAVY. Same thing with Grits. You can have em any way you want.

Butter and pepper for me

Me toooooooooo​@@DonMachado

At least good ones

Facts

Very true

Add old bay for an extra kick.

Only if you were drinking the night before and it’s with breakfast. Still though I’d prefer a michellada

Right? XD

A proper bloody mary has tomato juice, vodka, Tabasco, and a pinch of gunpowder. 🤩

So for him, is that a bloody bloody Mary?

You should not drink your first bloody mary with a straw.

Look hear, boys.We got a detective.

No lies in this mans statement.

Used to go to a breakfast spot that did chicken fried steak on top of two biscuits with the gravy on the side, which I just pour on top. And some country potatoes.

Yup!

One if my favorites. I don't eat it very often, calories you know🇺🇸

For sure! A hardy all-American breakfast is still my favorite breakfast food by far.

Don't knock it till you try it.

He's a whimp.

We are a country that feeds kids chicken nuggets and ranch till they are 18, he's raised on beans and toast, flavor must be experienced early in life to appreciate!

I personally don't really like what they picked so to not like it would be 💯 believable to me grits I think you have to grow up eating that to like it

@@adamrounds1670 true dat I can't stand the consistency, but I don't like mashed potatoes either! Flavors ok though!

Add hash browns and it’s the bomb.

I like mine with over easy eggs on top.

@jamesgargano8812 I was just about to comment saying to throw a fried egg on top, with a good and runny yolk.

That is what I am making for dinner tonight

I like French toast with bacon on top, lots of butter and syrup, scrambles on the side.

You didn’t have them fixed right then.

A little salt and pepper and a pat of butter.

Add crushed crispy bacon also to them is so wonderful!

omg fried green tomatoes....my grandma had a garden and one of my fondest food memories was trying them for the first time from the ones we grew. they dont really sell green tomatoes unless its at a traders type market here in texas but its so easy to grow them why not just grow a couple plants yourself? i think im going to this summer.

You could use sugar but these other comments are also good add-ons.

And I say yuk every time 😂

I am like Daz. Louisiana hot sauce is the best.

He's gotta be careful. My friend decades ago developed an ulcer from eating tons of hot sauce on everything and eating a lot of spicy foods. Entertaining to watch tho. haha

To be clear, Frank's Hot Sauce. He put's that sh@t on everything.

except vodka and tomato juice 🤣

YES! ♥Reading this made me want a plate of it right now. It's such a comfort food.

🤤🤤🤤🤤

Now I’m hungry.

You're making me hungry now, thanks

Sugar simply doesnot go in grits or cornbread it is a dead giveaway

red eye is made with coffee.....

@@sunspots6077 Just like pineapple shouldn't be cooked on a pizza, but brother.. Believe you me, that shit Is bussin!!

Chocolate gravy is a good one too

I met someone from Kentucky who claimed to be Southern once

Exactly! Cooking the grits in milk instead of water makes all the diference in the world with the flavor.

We used sugar and butter. Delicious!

I always use milk for my grits but I’m more of a cheese grits gal. Can’t beat it with smoked ghouda. I LOVE my pinto beans and cornbread. I just put fresh onion on top and dig in. To me it’s a whole meal of its own. Great for a winters day.

You obviously know how to cook!

I'm here to bring you the gospel that is Bacon gravy, everything you just listed except swap bacon in for the sausage. It will blow your mind, it seems fairly regional to Appalachia, likely as a way to stretch your bacon out further, its great over biscuits, and scrambled eggs.

@@John-vx7fe you can also substitute the sausage with corned beef. really good.

I like to use half hot sausage half mild. 😋

now I just need to get the biscuit done right....

100% that’s the only way to eat grits. 😜

I don't really like grits, but I love shrimp and grits - all the toppings go so well with the grits. If you are still in the States you should try shrimp and grits at a decent restaurant.

Shrimp and grits with some good smoked sausage and chopped crispy bacon 🔥🔥🔥🔥. I’m a every kinda grits eater. Cheese, shrimp and even sweet buttery grits. I’ve been known eat all 3 varieties in the same day 😂

Ooorrrrr.... sausage, egg, & cheese grits. That's the only way I like em, other than shrimp & grits. 😂❤

Bacon, eggs & grits 😁

What's good are the Schwans/Yelloh biscuits. I use Jimmy Deans Sage sausage to make this.

😂 Love your comment, "The biscuits is just there to keep you from eating the gravy like a soup!". 😂 Ya can't beat a good sausage gravy! 😋

She is such a babe

Lady G is quite regal & captivating. 100% agree on a dedicated channel! 👍🏻

Gaynor is simply awesome.

Everybody loves Gaynor

Gaynor Bless your heart

Or extra crispy hash browns, to top the biscuits and gravy. I'm so glad I'm not the only person who was raised to eat them exactly that way.

@@andidreyes5323 I live in Tennessee. Of course I eat them that way.

@@andidreyes5323 especially with two eggs, sunny side up with two pieces of toast to stop of the yokes

@@andidreyes5323 I meant sop up the yokes not stop damn spellcheck

That is how I eat also.

Youre making me hungry. Lol

I was gonna say, You're making me hungry and I just ate.

I’d just put plain gravy with seasoning on chicken fried steak not sausage gravy.

Gravy is called brown sauce in Europe try spaghetti sauce mix with gravy half-and-half that devilish

Basically a Southern Bechamel (mother sauce) without the nutmeg.

My former loading dock mgr. (R.I.P.) showed me how to make them. So easy and yet so good.😊

Anything that makes it sweeter makes it worse imo.

@@rickwelch8464 Have you never had fried chicken and waffles or maybe something else that was salty and sweet together? I'm not a fan of sweets but something that is salty and slightly sweet is absolutely divine.

@@MarvRoberts some things for sure. W gravy though I need more and more savory.

​@@rickwelch8464just think when you have pancakes and bacon or sausage on the same plate and a little maple syrup gets on the meat. If you haven't experienced that, try it :p

😂😂😂😂

I kept thinking that they will all be ready for a nap in about an hour or so. That's how I always feel after b&g.

i always heard about this dish even when i was still living in the PH. moved to the US and decided to try it... gotta say, i love biscuits and gravy

Dude I am from California and the first time I had biscuits and gravy it blew my mind...I can't imagine what someone from the UK experiences.

Our crew truck made the biscuit and gravy run most mornings on the way to the oil rig. It sticks to your ribs.

I grew up in Maine and biscuits & gravy wasn’t a thing here. The first time I tried it was in army basic training back in 1986, it didn’t look good at all but you didn’t turn down any food at breakfast. You’d need those calories before lunch!

I am Southern as well, and LOVE well made/prepared grits, but nothing worse than runny, poorly prepared grits. They must be moist without being runny and ONLY butter and pepper added. Just sayin'

@@josephrotenberry6837 And SALT. Even one grit ain't worth a damn without salt.

For breakfast, I love them with butter and syrup. For dinner, cheese and bacon works a treat.

I grew up in the Chicago area and didn't know what a grit was until the Army. I started eating them by adding sugar. Since then I've expanded to include plain, butter and pepper, and love cheesy shrimp and grits.

you got to mix grits with eggs & biscuit. Nobody buys/eats grits alone.

Did she pass on her recipe? Willing to share by chance?

Bless your heart!

Did you get sugar in it? I love biscuits and gravy ❤❤❤❤

PREACH!!!!! 😂

Same, I love pepper, especially fresh cracked. I keep a 5 spice peppercorn blend in my grinder and put it on just about everything.

I'm honestly surprised they liked the grits. That's a hit or miss item even to people that grow up around em

@@JACpotatosI agree. Grits are an hit or a miss. I hate soupy grits. When they are cooked correctly I mix them with my eggs.

I loveeee hot sauce! I need to cut down before I get acid reflux 😭

The problem with it is that it's so ungodly salty that it's basically inedible (at least to me). Tried it at a friends house while travelling and after taking about 4 bites I started sweating and felt like I was going to have a heart attack if I continued. You Americans are a built differently.

You no how quick it is to make a pan of homemade biscuits?

@@cindylawrence1200 yes, about fifteen minutes. I can have the canned biscuits covered in gravy and on the plate by then.

Some frozen biscuits like Mary B's are pretty good for being store-bought. I prefer them to any canned ones.

@@NotSoFast71 personally the pillburys flaky layered is far better to me

Ikr?!!! He hates everything! 🤣

First time I’ve seen one of the Office Blokes going solo. Does he do a lot of family videos? I’m guessing the son is a picky eater and doesn’t like a lot of things?

@@roems6396 Yes and yes, quite often lol.

I'm not. He just didn't understand them. All he needed was to try them.

He's a little punk.

A.K.A. Sawmill gravy

I think a good way to describe grits to people is that it's a good base, like how you can top rice with all kinds of things. I like plain grits and plain rice, but I know a lot of people would find either too bland. But if you top either with something you like, how could you not like the combination?

Exactly. By itself plain it's bland, no flavor but with cheese, butter, salt, garlic, bacon etc yum. Not unlike cream of wheat or rice. They dont taste of anything either until adding something to them.

@@RogCBrand Yes like me. I can't have cream of wheat, rice or grits by itself. I have to have something sweet or savory on them.

Yeah grits are just a vehicle for butter and eat in the way tortilla chips are a vehicle for salsa.

I love that they fill you up all day😂❤. I just use butter salt and pepper and fried eggs on top sometimes scrambled

You got that right girl!

Yum. But those grits were too runny for my taste. I like more body.

And eat them with a spoon

Give him another 10 years or so and he might. I didn't like them when I was young but they grew on me.

Bloody Mary is all I drink. Salty, not sweet a pickled asparagus 💥

Well let's be real here, at this point it seems Aiden has the palate of an 8-year-old lol

Giving Aiden a bloody mary is like giving a toddler their first taste of lemon. hahaha I agree with Aiden, even as an adult I don't get that drink.

Bloody Mary's can be really good but I've had absolutely terrible ones, too. There is a huge disparity depending who is mixing it that can make or break it. I will say just looking at that glass I would have definitely guessed that was not the finest, iykyk

Dog soldier said "Cat Head!" 🤣

Buttermilk is in the biscuits, milk and cream in the gravy. Buttermilk would curdle the gravy.

My good friend made (wonderful) biscuits without a recipe. Verrrry Southern (from Jackson, Mississippi)

@@painetdldy I grew up there and we like biscuits made with lard, lol. Without lard they taste dry and crumbly. Good fats!

Yes on the fried egg mixed in! Yum!

No, southern biscuits are not like a pie crust at all. Pie crust is over worked to even begin to be considered a real biscuit. Idk where everyone in the comment section gets their biscuits and fast food biscuits are not biscuits. Hardee’s “biscuits” are maybe the closest thing to a real traditional southern US. But then they are garbage.

I prefer malt o meal

Hell yeah ain’t nothin like a breakfast bowl 🤤😂❤

I like them with fried or poached eggs. The yolk mixes in and makes it all brand new, especially with some hot sauce :).

Heck yeah, dude. You described my dream breakfast. I could eat that for bfast and supper everyday.

@@knojustenuftobedangerous2442 😄

As a Georgia boy myself, I was raised on grits and it is definitely my most favorite breakfast food, and I like my grits thick (not watery or runny) and I season it with salt, pepper, (sometimes garlic salt/powder) and cheese. I say out of an average month 70-80% of my morning meals will have grits as a side or by itself. Another dish I enjoy is shrimp and grits. Good for breakfast, lunch or dinner.

Born and raised in the Pacific Northwest, but I like grits (especially cheesy grits).

Agree 100%. Bloody Mary is one of things that I like every ingredient, just not them all together. Have eaten biscuits & gravy, and nothing else, for breakfast many times. Yum! 🤤

the issue is that grits are often not prepared well and are underseasoned. they need salt, black pepper, and butter at the minimum and a bit of cream, some cheese, crumbled bacon etc. only make things better. as for bloody mary's, they are quite divisive and may be an acquired taste. if you like savory foods, tomatoes, and vodka/gin then you're in luck.

Some people also refer to marinara or tomato sauce as gravy. Especially Italian-americans in the Northeast (Boston to Philly) or Chicago

Who calls it cream gravy? Never heard that term. Grew up mostly in the south.

@@samuelmahoney6878 Never heard it myself either but Googling it apparently Texas calls it cream gravy while other southern states call it country gravy or white gravy.

@@samuelmahoney6878 It’s not called cream gravy, just gravy. Like instead of saying marinara, tomato sauce, or just sauce a lot of italian americans in the northeast just call it gravy. Im from Philly area but it happens in NYC & Boston areas as well. Not sure abt Bmore to DC but wouldn’t be surprised if it existed there as well.

It's a bit more complicated than that. Leaving Italians and "tomato gravy" aside for now, gravy or cream sauce/gravy always has 3 main ingredients: fat, thickener and liquid. Different combinations produce vastly different results. Here are some of them; Bechamel sauce; butter, flour and milk. Made thin, it is used as a sauce over vegetables or as a light accompaniment to foods such as a dill sauce for fish. Made medium thick, it is used as a base for casseroles with mild meats (chicken, tuna) and pasta or rice, macaroni and cheese, cheese dip and the like. Made thick, it is used to shape the above foods, like tuna croquettes or fried macaroni and cheese balls. Cream Gravy; Meat fat (tallow, lard, bacon or sausage fat, etc.), Flour, corn, tapioca or potato starch, and milk. Flour is the norm here and is cooked thoroughly with the fat until light brown before adding the milk. Using sausage or bacon fat and the sausage or bacon meat produces sausage or bacon gravy, some use both meats but still call it sausage gravy. Using beef fat, flour, milk and adding beef (chipped or burger) produces chipped beef on toast (the proverbial SOS) or hamburger gravy for noodles, mashed, fried or baked potatoes, rice or toast. Regular gravy (shades of brown); This gravy is made from the fats and juices (drippings) left after cooking beef, pork, chicken or turkey, flour or other thickener, and broth or water. The drippings are cooked with thickener then broth or water is added until the right consistency is obtained. Here, corn, potato or tapioca starch is the norm, always mixing corn starch with a little water first. Beef gravy is usually just called brown gravy. The others, lighter in color, are just called pork gravy, chicken gravy and turkey gravy. These gravies are similar to the cream gravies in that meat can be added to the gravy then either poured over or mixed with and baked, pasta noodles, rice, toast or bread, mashed or baked potatoes, etc. So, these 3 ingredients, fat, thickener and liquid, when combined correctly, give an almost endless array of different foods and one can add salt, pepper, spices and herbs or other foods to their gravy to make it their own. Sorry for the lengthy post but decades in the food industry causes me grief when home cooks don't have this basic understanding of American gravies!

In my area we always called that a "country breakfast". It's amazing.

I never even thought about eating this with eggs, I will try it.

Flavorless carbs....🥺

@@marianne1959 More like flavorless Fiber and grains. They are rather healthy when eaten by themselves. It's just they are pretty flavorless, so the stuff we add to them can make them unhealthy. But by themselves it's essentially oat meal.

Cheese grits with shrimp, or grits & grillades.

@@marahdolores8930 that’s very different. I’m talking about going out to breakfast (or even making breakfast at home) and just ordering a bowl of grits like it’s a main. That doesn’t happen. They were debating if grits should be eaten with something like bacon, and the waiter said ppl just eat it plain. Think about it like fries. Yes, you can get carne asada fries or a big plate of chilli cheese fries with all the fixings and consider that an entire meal or main dish. But no one’s ordering a basket of fries for dinner. Fries are considered a side dish.

So, no Quaker instant grits for you! (Your comment reminded me of the grit scene from the movie My Cousin Vinny)

I make mine with half a stick of butter melted in my cast iron skillet. The bottom cooks as soon as it hits a hot pan.

I live in central Alabama and I've never seen a tomato sauce biscuits and gravy before - must be only a south Alabama thing. The one I'm familiar with is the creamy white Sausage Milk Gravy. I probably would've also found someplace else to eat if I had been served a tomato sauce biscuit and gravy. I'm not partial to tomato sauce. I know that to the west of Alabama, some places have chocolate gravy and biscuits, but I'm a bit leery of trying it.

@@laurie7689 Chocolate gravy is a northeast Alabama tradition. It seems to originate from the Sand Mtn. part of the Cumberland. Its served to kids for breakfast on their birthday. When you find it elsewhere, you can usually find an ancestor form Sand Mtn. Its pretty good if you have a taste for hot cocoa as its a powdered cocoa based gravy, not a chocolate bar based one. Tomato gravy is pretty common all over the south. Tomatoes for breakfast is common so it makes sense. But its more popular in older farming communities.

@@RebelCowboysRVs Yes, I like tomatoes with my breakfast, but tomato sauces tend to give me acid reflux so I avoid them. I suspect tomato gravy would do the same. I've never seen or tried tomato gravy before. Nobody in my family has ever made it and I've yet to come across a restaurant in the central part of Alabama that serves it. There may be one, but I've not been there. I'm still leery about the chocolate gravy. I like cocoa, but am not a fan of chocolate. I usually reserve it for dessert if I'm going to have any.

A splash of tobasco and a over-medium egg.

Always Tabasco sauce!!

Black pepper and a runny yolk egg are always the way to go.

dash of tabasco is the best

I grew up in an upper middle class household, and we enjoyed grits for Sunday breakfast, with eggs and bacons, sausage. My mom made it with whatever cheese we had and it was always a delightful and welcomes addition to our palate

Butter, cheese, and hot sauce for the grits too