In todays reaction video, YOUR British Family (Mr H and friends) are making biscuits and gravy from scratch, with not a packet mix in sight! The biscuits we are making are buttermilk biscuits with a sausage gravy. The recipes were suggested by Redbay101 and can be found on the website www.feastgloriousfeast.com. www.feastgloriousfeast.com/sausage-gravy www.feastgloriousfeast.com/breakfast-biscuits As you might know we are a British family looking to learn everything USA, which includes trying your tasty food and having a go at cooking it ourselves. Did you enjoy the video? let us know by dropping a LIKE !! :) And if you really like it, please share it with your friends and family

A few of tips on buttermilk biscuits and gravy from a Southerner (from years of trial and error): - Cook the biscuits in a cast iron skillet if you have one. Heat the skillet in an oven while you are making the dough. If you don't have a cast iron skillet, a baking dish works well. The point is to get them close enough together so that they will rise up and not out. And that helps make them fluffier. - Don't kneed the dough. Just mix the ingredients together until they're combined. If the dough is too wet, just add a little more flour until everything sticks together well. Also, if you have self-rising flour, that makes the biscuits easy to make. Then you just need 3 ingredients: self-rising flour, butter, and buttermilk. (Side note: I learned how to make buttermilk biscuits from my wife's grandmother. A true southern grandma. She doesn't measure anything. Makes the best biscuits ever!) - When you dump the dough out of the bowl, dust the top with a little flour and pat it out to about an inch (about 2.5 cm) thick. Use a biscuit cutter (or dust the rim of a drinking glass with flour to use as a cutter) to cut out the biscuits. Put a couple tablespoons of butter (about 30 grams) to the skillet to melt. Keeps the biscuits from sticking and (as with everything southern) adds more flavor. Place the biscuits in the skillet next to each other. Place in the oven to cook for about 20 minutes. Just keep an eye on them. When the tops are golden brown, they're good to go. - While they're cooking, work on the sausage gravy. Cook the sausage. Remove the sausage and leave the drippings (grease) in the skillet. Add about 30 grams butter and an equal amount of flour to create a roux. Should be a semi solid consistency. Add milk and stir over low-medium heat. Keep stirring until you get it to just the right consistency you want for your gravy. The longer you cook it, the thicker it will get. Add the sausage to the gravy and cook about 2 more minutes. From here, serve over biscuits and enjoy! Just keep playing with it and see what you like. Kudos to y'all for trying something new! You did awesome for your first try!!!! Once you get the biscuits down, you may want to experiment with chocolate gravy. Delicious if you are looking for a sweet treat! Also...my family and I will be in London in November. Lemme know if we need to swing by and cook for you. ;) Take care and enjoy!

Great job, Mrs H! Put flour on your bench top as many times as you need so they are not a sticky dough. You can cut them with a glass drinking glass, but dip the glass in flour first. Do not twist the cutter just lift straight up because that affects the rise by what it does to the edges. Your biscuits need to be thicker. Twice the size. Pat , fold and roll. Do not kneed. You will not get that fluffy high rise on the biscuits. That makes them taste soft and fluffy. Bake them in an iron skillet and touching so they will rise up and not spread out. When I make the gravy, I like to brown the meat with finely chopped onions and maybe a small splash of Worcestershire sauce. Also sausage gravy is cooked heavy on the black pepper. I add the flour in by thirds and after stirring in, let the flour start browning without as much stirring. Let it come together also adding liquid in parts also. I stir with a larger utensil. I use a metal meat spatula. Let it thicken in between and kinda get a fond on the bottom of the fry pan , but not stick. Then turn it down to a low simmer where it will be bubbly and thicken. Stir again before serving. It break my biscuit open in half and ladle gravy generously. I like over easy fried eggs or scrambled with cheddar cheese melted in served on the side. My drink of choice is a mug of English breakfast hot cream tea.

In the south... we have breakfast for supper often!! Baby H has the sweetest smile 😃😊🙂😀 good job Mrs. H!!!!

One thing I've learned about biscuits is to not overwork them. I am a fan of having the butter extremely cold. Another thing to consider is mixing some of the liquid into the mix & let the dry absorb for a few minutes before deciding to add more. It's kind of an experience call. Once you've done it a few times, you'll just know what it's supposed to feel like. I am a weird one in that I tear up my biscuit in pieces before I add the gravy. I don't put an egg on top but I will put gravy on my scrambled eggs. You did a really great job for your first time. It will get easier

My mother was a Home Economics major in college. She made a excellent biscuits from scratch as do I. The less you touch the dough, the better. Same with pies. With biscuits, I never roll the dough, but pat it in shape. But practice makes perfect.

Now I have to eat biscuits and gravy for the second time this week! Thanks H family

Nowadays, Baby H. loves biscuits and gravy. Even in this video, she's eyeing it like she knows it's something she wants to try.

Baby H counting down the days until she can tear up some biscuits and gravy!

Baby H, loves her dad.. she can’t stop watching him

I'm from Alabama. Like many have said, don't knead the dough. Handle it as little as possible. I basically just pinch off the amount of dough I need to make a biscuit, roll it a little just to gather the dough into a ball, drop it into its position onto the pan, and use the backs of my fingers to press it down to flatten it a little bit. That's it. I brush the tops with butter to give it a salty taste. You can also brush the bottom of the pan with butter for the same reason. But, that was a stellar first go at scratch biscuits!

LOOKS PERFECT YUMMMMMM. My dad was born in Alabama and raised some in Texas. You did a awesome job. MRS h

buttermilk is another secret to fluffy bisquits. which are not scones. scones and bisquits are totally different

Elana is fascinated with her daddy. It’s so sweet and Mrs. H. Is so gentle.

The way baby H darts back and forth looking at you 2 is adorable

just the biscuits and gravy!!!!

Well Done Chef!!!!❤❤

biscuits and gravy is this Texan's favorite vegetable.

In the fall and winter, I usually bake every day but in summertime the oven stays off. I usually make biscuits three times a week for dinner. When the temperature drops there is nothing better than fresh biscuits with fried chicken, beef stew or breakfast for dinner.

The more you make biscuits and sausage gravy, the better you will get at it. Most girls in the south start cooking this meal at age 8yo to 10yo. This comes from mothers, and is handed down over generations.

That sweet baby loves her daddy so much! She just stares at him lol she is so cute...also being from west Virginia I started eating biscuits and gravy when I was baby H's age lol give that baby some biscuits lol

I had a friend in High School whose Mama made square biscuits. That is the only person I ever saw make them square. My Mama and my grandmas always cut the round ones out of the dough using the mouth of a mason jar to make them the right size. If you want another, simpler biscuit recipe, there is a video on "The Hillbilly Kitchen" KZfaq channel for 2 ingredient biscuits. It's from about a year ago.

Practice makes perfect Mr.H remember that u did well

My grandmother never used a recipe for biscuits. She kept her flour in a large bowl with a plate covering it with her hand crank sifter on the plate. She would scoop the flour in the sifter, sift it back into the bowl, then would add a portion (depending on how many she wanted to make) of shortening or lard, knead it in then add milk or buttermilk directly into the flour bowl slowly while kneading until she had the consistency she wanted. She also made her gravy by eye, using sausage, bacon, pork chop and chipped beef grease. Most of my early lessons in the kitchen came by her hand. Her style of cooking really influenced my career in restaurant kitchens. I've never been afraid to experiment in the kitchen to try new dishes, because of her.

Awesome. I'll be here.

I was born and raised in the hills of West Virginia so biscuits and sausage gravy are a go to. And it is good for you. A mess? that just means you are doing it right. I love that you all at least gave it a try. In days past they wasted nothing, left over bacon grease and or sausage grease was saved to make gravy. Biscuits did not need much to keep them. Great shelf life. Mrs. H. your hands are supposed to look like that. It is part of the fun. The sausage is frying up nicely from the sound of it. Good job. No talking down about your skill set. NO! We build each other up and support one another. Baby H. will need to learn these skills when she is old enough and big enough. Trick on biscuits and cakes to see if they are done in the middle - Use a dry toothpick to stick the item. If it comes out dry it is done inside. Concerning salt, it is sometimes used as a preservative. I eat my B and G same way you two are. You can eat breakfast food anytime night or day. Good job young lady. Bravo. Mr. H and baby H. are set now.

If you can’t find buttermilk, you can always add 1 tablespoon of white vinegar to 1 cup of milk. Stir together and let sit a few minutes.

Love having breakfast for dinner. I would have my egg on the side, fried. I cut the biscuits in half as you did, but then put both halves in the plate with baked sides down, and pour the gravy over both halves. Something else you should try is to cut your biscuits in half, put the baked sides down, butter the exposed sides, and then cover them with sorghum molasses syrup (Steen's brand is the best). It's an old-time Southern thing but so tasty. A much richer and "deeper" taste than regular syrup.

I FINALLY see Brits enjoy biscuits and gravy

This biscuit recipe was given to me over 25 yrs ago by my Mother-in-law. It has never failed me, I pull them apart to serve. Leftovers I make strawberry shortcakes out of them. You can wrap them up and freeze them to use later. My hubby loves his with a runny egg, I don't. The sausage gravy recipe was given to me by a co-worker who was from Texas. Biscuits: 15-20 min @ 425 2 1/2 c flour 2Tbls Baking Powder 1Tbls sugar 1 tsp kosher salt -Pulse these in a processor for 5 or 6 times or whisk by hand until well blended. 1/2 c cold butter or shortening, cubed and cold -Pulse in Processor until it looks like corn meal, or cut butter into the flour by hand until corn mealy 1c buttermilk ( or place 2 tbls of vinegar in a measuring cup and fill with milk until it reaches 1 cup) 2 tsp honey - Pour the flour mixture into a mixing bowl and make a well, pour the buttermilk in and the honey and slowly mix, integrating flour into the well until a loose dough forms. With hands, gently fold the dough unto itself, in layers until it is combined. Dust counter and hand press dough to 1 inch in height. Either cut biscuits with a cutter or shape dough into a rectangle and cut biscuits, you should get 12 biscuits by cutting. Lay biscuits on a grease sheet pan or parchment-lined pan, and gently press the center of each biscuit to form a shallow well. 1/4 c melted butter - brush biscuits with butter and place them in the oven and bake for 15 to 20 minutes. Check at 15 and monitor them. Biscuits should be golden. Remove from the oven, brush with butter again, and then place a clean tea towel over the for 10 minutes to let them steam. Sausage gravy 1lb sausage, browned keeping fat in the pan 1tsp ground black pepper 1/4tsp red pepper flakes 4tbls flour 1c boiling water 1tbls chicken or beef boullion, dissolved in the water 1c evaporated milk salt to taste Brown sausage in pan on medium heat and season with pepper and pepper flakes, leaving the grease. Sprinkle the flour on top of meat and mix well, let the flour cook for a couple of minutes in the pan, stirring continually. Add seasoned water and stirr until it starts to thicken. Add milk and continue to stir until thick. If it gets too thick, thin out with reg. milk or water. Season to taste. Serve on top of biscuits.

Watching the replay! So sorry for missing this! Thank you for sharing! Biscuits and gravy 😋 are so yummy, especially for dinner! We don't eat much in the morning, just something light, like fruit smoothies, yogurt and fruit, or a bowl of cereal. I so LOVE the fact that I am learning to make biscuits from our favorite British Family 🤩! 🇺🇲💝🇬🇧

Mrs H you did an amazing for your first time!

If buttermilk is hard to come by you can substitute yogurt, sour cream and milk, lemon juice/vinegar and milk. I've often used substitutes because even though I can buy buttermilk at any grocery store I rarely have a use for it and it always seems a waste to get a whole carton that I won't use. Ive been known to make a whole lot of dough and freeze it.😂😂

Baby H is precious!

Use the round edge of a glass to cut round biscuits.

Ok, I am from the Southern area of US, specifically Kentucky. I watched your video. These are my tips. A bit more flour in your gravy. You can always add milk to thin it, but you can't really add uncooked flour to thicken it. Great job not using a packet. There is a flour called Kentucky Colonel that is seasoned. Most people just use salt and pepper., Maybe a little cayenne but your seasoning is in the sausage. Be sure to brown the flour a bit before adding warmed milk. Good job using buttermilk, the lactic acid tenderizes the crumb a bit more. I have also used a bit of cream. You over worked your biscuits. I don't know why the edges were brown. I use 1 tablespoon of corn flour in the wheat flour. Also, I use baking powder and baking soda. I use a little salt and a pinch of sugar, it helps browning. Also, if you can use a little lard and butter that is even better. If the flour mixture is too wet put flour on the surface and fold your biscuits do not kneed them. Fold them and sprinkle flour. Use a biscuit cutter. Most people use round. Do not push the biscuits. It effects the rise. Gently push out of the cutter. Place close together. Put in preheated oven 425 farenheit. Approx 8 to 12 min. Depending on oven. Serve gravy over biscuits that have been cut open. Open faced. We have them splayed open without a top. We sometimes do put an egg in top, and we love breakfast for dinner also. Biscuits and gravy is a heavy meal, most people eat that for the weekend or dinner. Unless you are a farmer and need a heavy meal. Good luck. We appreciate your enthusiasm.

Your getting the hang of it well done. You will find your own groove with your biscuits. My grandpa first had biscuits and gravy at boot camp in WWII and loved it so much he has had it every morning since until his death in 2004. And biscuits and gravy is in the genes and i can't get enough of it.

Baby H was eyeing Mr. H's plate with great interest.

Something about butter it helps when it’s ice cold before cutting into chunks and mixing into the dry ingredients for very fluffy biscuits. Have fun baking

Couple of tips: 1. Use cold butter and cut it into the flour with a pastry cutter or two knives so the butter doesn't melt with the warmth of your hands. 2. You didn't need all the buttermilk. Err on the side of a little less. 3. Do not overwork the dough. Mix gently with a fork and only until it just forms a rough ball. Turn out the dough ball and gently bring it together and pat out with your hands to desired thickness (I make mine about 1 inch thick) Don't roll it. Also, don't worry about a few rogue flour scraps. As the flour hydrates, you'll be able to gently incorporate them into the dough ball as you pat out the scraps for the second round of cutting. All of this should take no more than 5 min. to prepare. 4. Never, ever knead biscuit dough!! 5. Cut with a round cutter and place on an ungreased baking pan (I use a stone) with the biscuits touching (they bake taller) and cook on high heat: 450 for 10-12 min. Bon appetit!

I am so proud of you! You don't have a cast iron skillet, or a biscuit cutter, or proper American sausage patties ( The seasoning that we use is very different from the seasoning that the British sausages use so the taste would be very different). Despite these things being against you, you did a damn fine job. You should be proud of yourself.

If you feel that the dough might burn in spots, you can always place a loose piece of aluminum foil over the biscuits (not tight) just lay it on top. It will help deflect some of the direct heat away. I always do it on pie crust, so the edges aren't charred. Love to your family from the USA.❤

God Bless!! I love all of The H family videos so much. You did such a great job with biscuits and the gravy Mrs. H. Pls keep doing the amazing cooking videos. Also I am subscribed 😁 because I definitely do not want to miss a video!

I’ve actually had biscuits and gravy with hashbrowns, bacon, cheese, & scrambled eggs, and another smothering of gravy on top. It’s an entire breakfast and oh so good!

Great job Mrs. H! I've never had square biscuits, we make ours round up in Michigan. I do know that biscuits tend to rise higher when they are touching or almost touching when placed into the oven.

We bake the biscuits touching so they rise up. Then we split the biscuit in half, lay the halves (top & bottom) side by side. Put on just a dab of butter, then pour a large ladle full of gravy over each half, sprinkle with pepper and EAT!!!

Everything looks great! The only thing I'd do differently, as other viewers have mentioned, is make sure the butter is ice cold. It's okay to have little lumps of butter because when the biscuits are baking, the butter will melt further, making the biscuits nice and flaky. Breakfast at dinner time is awesome!

Biscuits and gravy have no given time to eat. Anytime you want them is the best time

this is what I do for the gravy, IMO it's much easier. it uses 3 tablespoons butter, ¼ cup all-purpose flour and 3 cups whole milk Place sausage in a large, deep skillet. Cook and crumble over medium-high heat until evenly brown. Step 2 Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir butter into the pan until melted. Add flour and stir until smooth. Reduce heat to medium and cook until light brown. Gradually whisk in milk and cook until thickened. Season with salt and pepper. Step 3 Add cooked sausage back to the skillet. Reduce heat and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.

15:27 lookit that smile. here's a man that's too damn happy because he's sitting down to meat and carbo-lumps. 😂🤣 17:20 Lowercase H wants a bite!

That looks good Mrs. H… my advice is to break the biscuits up by hand like you did the first one and pour the gravy on top of it all…. Also, if ur in a hurry the quickest biscuit recipe I have is… 1 cup flour, 1 cup heavy whipping cream. Mix up and cut out.. throw them in the oven for about ten minutes. If u don’t have a round cookie cutter or a biscuit cutter, tip a cup upside down and use the opening. You’re doing great!! Ps. Cold butter is better!!

Some of us call that night breakfast.

Well this is just lovely!

Sweetie, you can make buttermilk fairly easily,cheaply and quickly.

You did brilliantly Mrs. H, they looked delicious. Making American biscuits and gravy is a learning process. You get better every time. Just remember not to overwork your dough, use cold butter and don't roll it out to thin (about 3/4" thick). I've been making biscuits and gravy since I was knee high to a ducks butt and I remember my first few attempts. Yours were much better then my first

You did an awesome job Mrs H!! The process of rolling out the dough, folding it over itself and repeating the process is called laminating the dough. Around the world the best known laminated dough product is the croissant, and the second most famous is the biscuit from the southern US. When I make my biscuits I incorporate the butter the same way the French do meaning that I cut it into much smaller cubes, dot the dough after the first time to roll it out and then laminate the dough as usual. This makes an airy fluffy buttery biscuit. You did well because you didn't overwork the dough as this can make for tough biscuits. When you come to Texas I'll make biscuits and sausage gravy for y'all!! Although I bet it would be really good with your sausages like Cumberland or Bangers.

Burn (brown) your flour for the gravy before adding the milk. Also I like to add in a little lemon pepper as I’m burning the flour. It’s actually really good!

Biscuits and gravy for breakfast lunch and dinner is a southern staple.

The thing about the Biscuits is they are good on their own with some butter, or even add some Jelly/Jam/Preserves. Biscuits are fairly versatile, and can be used instead of bread for numerous things. They Sausage Gravy is also good on many other foods. My favorites to use the Gravy on are Chicken Fried Steak (battered & fried Cube Steak), and Mashed Potatoes. Your Biscuits looked better than my first attempt! It gets easier the more you do it. I can make them in my sleep now. 3 quick tips: The butter should be very cold when you add it to the flour. By the looks of your biscuits I'd say you kneaded the dough too much. Also, if your oven is a convection oven (which it sounded like it is) you might want to adjust the temperature slightly to keep them from burning.

Yes cut Biscuits in half through sideways, put on single layer of sliced Biscuits and spoon gravy over tops of Biscuits. No need to cover with another no just the gravy looking up at you and enjoy.

Biscuits and gravy are my FAVORITE food group!

I'm from the American south, and while it's possible that you added too much buttermilk, that's one of the joys about home cooking. Sometimes you add a little too much of something and it makes it taste better. And growing up "helping" my grandmother make biscuits, the dough was always a bit sticky, so I think that means you're doing it right. In the end, whether it works out or not, we from the south appreciate the effort. We take a lot of pride in our food, and we very much appreciate the effort someone puts into the food more than how it comes out. Btw, if you ever want to make aan American southerner mad, don't go for digs about how they're stupid or inbred (we've been getting those for generations. They're tired, old, and largely not true), say that their grandmother's peach cobbler tastes alright.

I usually cut my biscuits in half lay both flat on the plate and cover with gravy.

You did a good job. I usually use bacon grease for my grave instead of sausage. It's fantastic

My Grandmother on my Moms side would make the best Biscuits and Gravy and now my Mom makes them. I myself cannot make them to save my life but it is a staple dish to this day and some days I will call her up and ask her to please make some. Good for breakfast or dinner… yummy 😋

Biscuits and gravy is never wrong sausage gravy is never wrong scrambled eggs on the side with a little gravy over the top another thing that's really good is hash browns biscuits and gravy and hash browns and a couple eggs over easy oh man you will think you'd died and gone to heaven 🤠😎🤠

As a southern man born and raised in Alabama... If these biscuits and gravey was served to me I would not be angry in the least great job

Bravo Mrs. H!! BRAVO!!

You didnt ask for this but i would like to share. The gravy my family makes is called "thickening gravy" and we make a different version than most. We put some bacon grease in a cast iron skillet and 'draw out a ridge' of flour (take your scoop and make one line of flour from one end to the other), turn it black with pepper (don't actually turn it black, just dust it real good with pepper) turn it white with salt (same as pepper). Stir till the flour's clumped together and brown, then add water (the end result should not be runny, so fool around til you learn what that is) (also be careful cuz the skillet is hot, it will steam) stir stir stir for a few minutes til it get boiling and then put it on low between five and ten minutes and it's done. This gravy has no milk and no sausage, that's the only difference from other recipes. Tip for seasoning would be that if your lips don't tingle when you taste it, you ain't got enough pepper, but we want this this spiced, not spicy, so find your balance for there. Happy cookin'!😊

essentially, cream gravy *_IS_* a bechamel sauce. DO NOT skimp on the cracked black pepper!! the ground mustard and a little hit of nutmeg can make a big difference. but you have to be very careful and add them slowly to taste. and i tend to UNDERsalt things i cook. my philosophy is this: _if i oversalt, it won't be as tasty for each person. but if i undersalt, then each person can salt it to their liking. because it is a LOT easier to add salt than it is to take it away._

My mother is a sweet woman and at the age of 75 she still can’t make a decent biscuit (scone). I’ve decided it’s a skill some people have and others just have to try and hope it comes out right. I use canned biscuits (scones). I can never get it quite right. 🙂

I usually like fried eggs but with biscuits and gravy, I love scrambled eggs. They go excellent with the sausage gravy.

It's okay if you added a little too much Buttermilk, just gently work in a bit more flour by lightly sprinkling on top as you lightly knead the dough. If I done this little boo boo I also sprinkle a small smidgeon of Baking Powder (small pinch). Whenever I mix up Biscuit dough, I do like you did, put the Flour, Salt, Baking Powder in mixing bowl, add the Butter (if you don't have Butter can substitute Coconut Oil, or Vegetable Oil, or Animal Fat we call Lard) and cut into the dry ingredients until coarsely mixed. Then add the liquid (Some people are lactose tolerant and use Coconut Milk or Water). Mix gently til just combined (the less kneaded the fluffier and softer the texture Biscuits will be) , turn out onto floured surface, sprinkle with small amount of Flour and gently work til holds well (*You rolling out to two centimeters thick? My 2 cents worth of advice: I roll out dough just slightly to 2" inches thick*) and either make small equal handfuls of dough balls onto lightly oiled baking pan or flatten on floured surface using rolling pin and using Biscuit cutter (can use smooth edged plastic drinking cup as cutter). Once you get used to making Biscuits fast, easy and delicious. We put leftover Biscuits in plastic zip lock bag to slice later for snacking on or sandwiches. Delicious with butter, honey, jams and jellies. 😊

You have to be a Southern grandma to master the art of making buttermilk biscuits. Mr. H. dressed the part for eating this meal with his white tank and backward baseball cap.

Mrs. H, I thoroughly enjoyed the video and I commend and tip my hat to you as a Brit trying to make authentic southern style biscuits and gravy. Well done! It's actually not a one size fits all endeavor as every southern mom has her own recipe with their own tweaks and add-ins to make their own unique batch of biscuits and every son and daughter swears that their mom's biscuits are the best. Now, my mom used the "drop biscuit" method whereby she portioned the biscuit dough by tablespoon and used her finger to "drop" them on the baking sheet. This method yielded more irregular rustic looking biscuits as contrasted to the rolled and cut or traditional rounded biscuits. Either way, all are beautiful and I've never met a biscuit I didn't like. Keep those cooking videos coming!

Some times soft scrambled eggs are wonderful with B & G. Mrs. H, you are sweet to cook/bake our favorites. I’m so bad to try new things. My daughter in law is a great baker/cook, but not I. 🤷‍♀️ It is enjoyable watching your channel, cooking, Baby H staring at her daddy and how much fun you have together. Bloody love the H’s 🙋🏼‍♀️

A great first set of biscuits! As many others have said: 1. COLD butter is a must 2. Mix as little as possible to bring the dough together (You will transfer heat from your hands and warm the butter chunks up so touch as little as possible) 3. Add liquids slowly 4. Don't over work the dough when rolling and kneading 5. Biscuits that are similar in size will cook at the same rate (Your smaller pieces cooked faster than your larger ones) Cut as many as you can from your rolled out dough then squish the leftover dough back together and roll back out and cut more from it. 6. Keep practicing. Small adjustments will make a difference. The key here is to get them to where you like them.

As a southerner biscuits and gravy is my favorite breakfast meal and usually I just smother it in gravy so glad yall liked it

Making the perfect biscuits is a art I noticed. The more you do it the better you will get

Oh dear Mrs.H, biscuits and gravy is something that is very personal to families. That means that you are going to have enough tips to last a month of Sundays. But I guess that is a good thing. You have plenty of tips to have this amazing dish talored to you and your families specific likes. Bravo at your first attempt. They look delicious.

You need to make them with some fried eggs, toast and jam, and some good hash browns!!!

my method for a basic cream gravy: 1. using nicely spiced ground pork, fry the meat (pork tends to work best) 2. when the meat is *_almost cooked_* , add flour until the meat chunks are well coated and the pan *_starts to_* dry out 3. toast the flour until it barely starts to gain a nutty smell 4. add a 50/50 mix of whole milk and heavy/whipping cream, or just use 1/2 and 1/2 until the meat is about 2/3rds covered 5. stir (a lot) until the gravy thickens to almost as much as you like it (it'll thicken more as it cools) 6. if it needs more milk/cream/whatever, put a little more in 7. when gravy is thick, hit it with a light suggestion of nutmeg 8. whack it with a heavy grind of black pepper and stir it in 9. serve it hot in a ceramic boat

If you enjoy sausage gravy, next try using ground beef instead of sausage. Also known as hamburger gravy. It is very good on toast.

Mrs. H, your biscuits look lovely. Breakfast for dinner is very southern. Love you guys.

I love a little crushed red pepper or hot sauce sprinkled on top.

Love breakfast for dinner here in Indiana

When you whip cream too much, you get butter. The milk that is left over is essentially buttermilk. It's a lowfat milk. When butter was made at home, the buttermilk was left out overnight to ferment and thicken on its own. What you buy now is cultured milk. It has live cultures similar to those in yogurt. So, if you cannot find buttermilk, just mix some yogurt and a little milk. It will give you similar results.

I absolutely love these videos! I’m only six minutes in, but the only issue I see so far is Mrs. H didn’t take flour on her two index fingers and wipe them under her eyes (like football eye black) and she didn’t have a beverage…maybe I’m doing it wrong. Keep it up, my favorite British family

Americans have breakfast for dinner all the time! Also, there is no need to knead the dough. Sometimes called “drop biscuits”, you just mix it all up and plop dollops of dough down in the best circles you can and then bake them. The tops become a little crispy and brown while the center is soft. Serving wise we usually cut 1 biscuit open and lay each half face up and then pour the gravy over. You made yours more of a biscuit and gravy sandwich, which also works lol.

I think that you did well for your first time. If you really want to set off the dish, add some slices of vine ripened tomatoes. Can't go wrong.

Just remember when baking, if you use a recipe from another part of the world, you'll probably need to make small time and/or temperature adjustments due to things like elevation and climate differences. Honestly though, you did a great job. Your cooking instincts are strong, and it is always good to be able to problem solve when cooking. 👍

I don't know if anyone has mentioned this, if buttermilk is unavailable, you can put one tablespoon of vinegar to your measuring cup first, then add milk up to where it's supposed to be. Let it set for a few minutes. Like others have said, don't over knead them, set them up in the pan touching each other. Also, I've lived all over the US. Southerners have a way with biscuit. Their secret is the flour, there is a particular brand of white soft winter wheat they have access to.

I'm hungry again ! Mrs. H could walk into any Southern kitchen ... and everyone would assume she's a local girl. ( unless she starting speaking in that beautiful English accent). 😀

breakfast for dinner is all ways right

Mrs H, YES you CAN give yourself a 10! I have made or baked new things before. And when I tasted it, I thought it was awesome. I would honestly say….I can’t believe I made this! I chalked it up to being able to follow a recipe. And yes, the more times you try the better you will get. It just takes time, sometimes. For instance, I always wanted to make breads and rolls. At first I was intimidated. But once I found a recipe that looked fairly easy, I jumped in. And now, I can crank out anything I want. Btw, I did it because of the bread shortage during hurricanes! When getting ready for one you must have staple items. And bread is one item that flies off the shelves. So anyway, I have a gas stove, and don’t need to rely on electricity to cook or bake when the power goes off. I thought you did awesome for your first time making from scratch. Keep going!! Bless you sweetheart. Take care and be well to all.

Key to making them is everything needs to be ice cold

My family is more of a traditional biscuit family, our dough is more wet, and we spoon it out onto the pan, super nice and perfect for gravy, they end up more fluffy in my option. The best way to explain it is you make in-between a dough and a batter. It doesnt look like a dough, but it holds its shape unlike batter

Nice. I do like a couple easy over eggs on mine. I can work all day with that. Great job for the first time from scratch Mrs. H.

true story...my father told my mother that he would marry her only if she could learn to make a proper biscuit...it took her a bit to get it right...many pans of biscuits in the trash... side note we always just used like a soup can to cut the biscuits

You did great for the first time. YOUR thoughts are what is important.