A lot of comments on what we did wrong here, we did our best with what we had and what we could! We had fun, its not perfect but it was tasty and maybe some day me and Recky can go to America and taste the real thing 🤗🩷

Recky and Carol. .you did great! Don't listen to critics! You just cooked something that is a southern breakfast staple...and it's not something you are familiar with. I'm proud of you for cooking it from scratch and giving us your unbiased opinion! You guys rock and I'm so grateful to be one of your followers!

Your mastery of the english language is impeccable. you even swear properly

I think you did a really good job, actually. This is one of those recipes people tend to adjust to their own tastes and make their own way. As a southerner in America who has eaten this all my life, I think you should be proud of your work.

Growing up on Biscuits and Gravy for 50 years it made me smile seeing you guys enjoy it!!!! You guys did a GREAT JOB!!!!!!!!!!!!!!!!!!!!!!!

Not bad for you first Time Recky! I hope you enjoyed it. :) myself and my wife wish lots of love and health to you and Carol!

I love that you guys tried this and it looks really, really good! :) The 3 big tricks to biscuits and gravy is: 1) You can make the gravy with ANY animal fat. Bacon grease, sausage grease, even left over ham steak grease. 2) Biscuits come together quick and with very little measuring required. You don't have to roll them out and you don't even have to cut them pretty. This is a poor, blue-collar quickbread and you just throw stuff in until it barely comes together, then kick it in the oven. You've got ranchers coming in from the fields after morning chores and you got to get a big, hearty breakfast on quick, so you just throw it together. 3) Every Southern woman has her own recipe for both biscuits and gravy passed down from her granny, so no two households eat the same biscuits and gravy! I look forward to y'all's attempt at the next evolution of biscuits and gravy- shit on a shingle! 😁

You can always use a drinking glass to cut round Biscuits.

People, remember: This was and still is poor people food. It was often made with whatever you had on hand. My family often just used torn up bread and called it bread and gravy. There is no wrong way to make this dish.

My grandma, who passed away just last January at age 100, taught me to make biscuits from scratch - no measuring 😄. We never had sausage IN the gravy. This is how Appalachian people make a big breakfast. We make the biscuits and put them in the oven to bake. Fry sausage in one skillet and bacon in another. Take out the bacon and sausage and put them on serving plates. Use the bacon grease to fry eggs and potatoes. Use the sausage grease to make gravy. Breakfast is bacon, sausage, eggs, fried potatoes, biscuits with gravy and biscuits with butter and jam. Also fried apples. Biscuits: put a lump of shortening in the pan and put it in the oven while the oven preheats. Put buttermilk in the bowl. Add baking powder and a little baking soda (because of the acid in the buttermilk). Add flour until it's a soft dough. Take the pan out of the oven, swirl the melted shortening around it to grease it and pour the rest into the biscuit dough. Mix it in really quick. Turn the dough out onto a floured board and gently knead it just until it is not too sticky. Cut out the biscuits and put them in the pan and bake at 350 degrees Fahrenheit until they are brown on top. Don't knead the dough so vigorously. They will be tough. Gently lift the side of the dough and fold it over, turn, and do it again several more times. It will be a little sticky in the middle when you cut them but that's how you get nice, light biscuits. Dip the cutter in flour between cutting out each biscuit.

You do not put sugar in biscuits also you can use a glass to cut the biscuits. Just dip it in flour.

Dang!! I’m sorry to hear y’all have gotten so much criticism. Both biscuits and sausage gravy are only perfected by trial and error. Your first attempt was really good. I’m a southern girl. I buy my biscuits from a local bakery. And I have a cheat recipe for my gravy since I can’t eat pork.

I don't know who told you the biscuits should be sqare. I just cut mine out with a water glass, so they are round. Just as delicious.

I'll say one thing now was 2centimeters thick not wide. The Hillbilly Kitchen shows very easy ways to make biscuits. You never want to need the dough. Thanks for trying and glad you enjoyed it.

Never knead the dough. (You knead bread and pasta, but never biscuits) It will let them rise better. You want to fold it a few times on your floured surface and gently roll it out about 1/2 inch. I have an old tuna can my Mom cut out both sides of from 30 years ago that I cut my biscuits with. Lol Press straight down and don’t twist the dough. Looked really good! Nice job.

You did great! All you need is country fried steak to go with those excellent biscuts, then pour the gravy over everything! You'll be saying y'all before you know it! Yay!

With biscuits and gravy, welcome to hillbilly heaven

I've had biscuits and gravy for breakfast,lunch,and dinner. Freaking fantastic at anytime of day.

Great effort on the biscuits. The concept of a buttermilk biscuit is to have lots of flaky layers. Layers are created when the butter melts away so you want to use cold butter and don't smash it in with a rolling pen. The dough will seem really dry because the butter is firm. Many people will put the butter in the freezer for a bit before mixing because the heat from your hands will melt it. Keep the milk and butter cold as possible before mixing.Thanks for sharing.

Love that you tried this. Highly recommend mixing all the dry ingredients before adding the butter for even distribution of the baking powder. Keep the butter very cold (freeze for 10-15 minutes before cutting it into the flour.) It makes sure the butter doesn't melt as you work it in. This makes the biscuits lighter as the pockets of butter melt and release steam. Should be about the size of a pea, no need to be exact. Make your own butter milk by adding the juice of a lemon to the regular milk you used in this recipe. The acidity brightens them up. Add the butter milk slowly until you have a dough that is barely coming together. It should be just wet enough to clump together and hold shape, a farely low moisture dough. You barely mix the dough, so it doesn't build gluten and get tough. It doesn't really matter if there's a little flour that's not completely wet. Biscuits are supposed to be light and fluffy. A simple, rich, no fuss bread. American breakfast sausage has dried sage, a little dried thyme and oregano, garlic powder, coriander, salt and crushed red pepper. Really love this video and hope you keep trying to make recipes from the States or around the world because this was fun. ✌️♥️

you did everything right including not adding sugar, true biscuits and gravy to me never has sugar. grew up eating biscuits and sausage gravy. was a staple in my household and is my go to meal for supper. am so glad you enjoyed it.

Interesting. I've never added salt to my gravy when making this dish because I always figure there's enough salt in the sausage. The pepper is what brings in the flavor. Also, I always make some scrambled eggs to go with it.

Well there are several ways to make biscuits. My personal favorite are called drop biscuits. You take a spoon full of the dough and just drop it on the baking sheet. They're not really for pouring the gravy over. Drop biscuits are best when you crumble them up into the gravy and use a fork to scoop it up.

Well done! I know a lot of people that their first biscuits are not edible!

Per your requested tips... >You can make your own breakfast sausage at home from ground pork, seasoning with sage, fennel, and thyme alongside your standard GSP. Usually served in little patties, or broken up into gravy like this. >The gravy is a sausage bechamel. Use the drippings from the sausage to make a bechamel and season liberally with salt and especially pepper before you combine the gravy and sausage. >The magic biscuit ratio is 3-2-1; 3 parts flour, 2 parts liquid, 1 part fat, by weight. "Traditionally" you'd make them round, but the people who care about that are people you don't want to associate with.

I found it awesome that you had no sugar in your house! The trick to biscuit making is not to stir very much. It makes for fluffy and light biscuits!

The first time I made biscuits and gravy, I over worked the dough and they were so heavy, you could break a window with one, if you threw it! Now, I pat it out and fold the dough over a couple of times for flakey layers. You will get better and better.💗💗💗

Great job for first try with minimum ingredients. Looked REALLY good. Especially the gravy. Very proud of you both. 😊

That looked fun, and you did better than I did the first time. My gravy turned into a loaf because way to much flour!🤣

Someone needs to mix everything Recky says with footage of the Swedish Chef.

Good try and enough to begin to get what biscuits and gravy are like. YEAH! I apologize ahead of time for the length of this comment. I just wanted to offer some cooking tips. It's not a recipe, just technique and its purpose. Quick suggestion on sausage: Sausage in our country comes in links and in patties. Sometimes links are sold in the casings, sometimes they're molded into links without casings. Sausage gravy is made with crumbled noncasing sausage. If you can't get pattie-formed or unformed sausage, you can mash up sausage not in casings OR you can slit the casing end to end and dump the sausage mixture out. Break it up with your fingers and further break it up into small crumbles as you cook it. You don't want big lumps of sausage in your gravy. Also, sausage doesn't have to be pork; it can be beef-based, venison-based, even poultry-based (turkey, chicken), or a mixture of meats. By the way: GREAT JOB WITH THE GRAVY!!! What you're REALLY missing is the fluffiness of America biscuits. I could see your biscuits didn't rise, so there was very little fluffiness inside. A biscuit with a proper rise will go from a half-inch in its raw state to 1-1/2 to 2 inches or more after baking. The top will be golden and the sides white (brown means it's overcooked). You need a tall cooked biscuit because you're supposed to split the biscuit (like a scone) to open up the fluffiness to the gravy. You split it, lay the halves on the plate interior side up, and spoon the gravy over it. The fluffiness absorbs the gravy in a wonderful way. You never want to pour your gravy over the top of an unhalved biscuit; the crust does not absorb the gravy well enough to provide maximum flavor and texture. You have all the correct ingredients for biscuits, but there's a question about one of the ingredients and also you need a little coaching about technique. So the baking powder: First, it IS baking POWDER, not baking SODA, correct? A lot of people new to cooking confuse them. Second, how old is your baking powder? It breaks down over time and no long will allow your baked goods to rise. You can test it. To find out, drop a teaspoon of the baking powder into a cup of hot water. If it bubbles heavily, the baking powder is still good. Always good to test before using. The technique: Let me first drop this bit of info about biscuits in America. Yes, you can buy premade frozen biscuit dough in America; just pop them out of the cardboard tube, separate them , lay them on a sheet, and bake them. But in the South, where biscuits and gravy is a common meal or side dish, no self-respecting southerner would eat anything but from-scratch made biscuits. It's so easy and quick to make, and the flavor is superior to commercially-made biscuits. And I've never used sugar in regular biscuits before. Maybe it's a regional variation. Now, the key to fluffy/flaky biscuits is how you 'cut in' the butter. 'Cutting in' is a real cooking term, and there's a tool called a 'pastry cutter' used to cut solid fats into pastries. By solid, I mean solid at room temperature, like butter or shortening. And you CAN use shortening instead of butter for biscuits, but butter makes for better flavor and a fluffier texture. But most southern households don't waste money on a pastry cutter; they just use a table fork; the tines work very well. So, freeze the butter. Once frozen solid, dice it small, 1/4 inch pieces are best. Some people grate the butter on a large-hole grater, like you do carrots. But once they're cut up, put them back in the freezer. You need the butter to remain hard and cold. If it warms up, it melts into the flour and it won't rise properly and the texture will suffer. Once all the dry ingredients are well mixed, dump in the butter. Don't use your hands! Your hands will soften/melt the butter. Use the tines of the fork to mash the butter and smash it into the flour mixture. You keep it up until it looks like coarse meal. And don't be afraid to put the bowl of butter and flour mix in the freezer if the butter looks like it's getting soft. 'Cutting in' is a technique of breaking solid butter into bits that will separate layers of flour during baking; you are literally CUTTING the butter up to incorporate into the flour mixture. You can't achieve that by mashing it with a warm hand. If you try again using this technique, you'll see a real difference between a dry coarse crumbly flour mix and a slightly moist pliable pie dough. Oh, another technique tip: Just do a steady pour of (preferably cold) milk. You want to work the dough as little as possible, or the baking powder finishes reacting before you even roll it out, much less bake it. If it's overworked, it won't rise properly, and maybe won't rise at all. Then you actually DO have a scone instead of a biscuit. (The difference between a scone and a biscuit is the same as the difference between a cracker and bread; that difference is fluffiness.) Just mix in the milk, enough to moisten the mixture. If it has some small lumps, that's okay; it will sort itself out while baking (it steams internally). And while you do roll out the dough on a floured surface, you DON"T knead the dough. That's unnecessary and further overworks the dough, ensuring it will not rise or attain that internal fluffiness. I think you had too much milk; 2 cups flour takes 1 cup milk; that looked like a 2-cup measuring cup. Just remember, take your time cutting in the butter and keeping it cold, but be quick about mixing in the milk. You can do this. Time: 230C/450F for 12 to 15 minutes. Found this online: Why do my scones never rise? First, make sure you're using fresh baking powder, one that has been opened less than 6 months ago. Also, if you knead the dough too much, the scones won't rise as tall. Knead gently, and just enough to bring the dough together. Scones you knead, but only a little. American biscuits you don't knead at all. Kneaded pastries (especially bread) require kneading to develop gluten; biscuits are not encouraged to develop gluten.

Biscuits and gravy is a staple down here in the south. I think you guys would love all of the Southern comfort foods that we are famous for. It is a long delicious list. As a second job at night I used to cook in many different types of restaurants so if you guys have any questions about what to cook next let me know and I will be glad to help. I know I'm a little biased but I believe that our food down here in the southeast is the best out there. And every Southern state has their own spin on each item in the list and we each all have a unique item just to that state so you will be having la long delicious journey if you go down that road of trying these great foods we are known for. Happy eating. Much respect from here in Mobile, Alabama.

don't worry about constructive comments guys, you will not be able to visit the American Midwest and find two families that make the gravy the same way, when i was 14 yrs. old my lovely mamaw, at Christmas breakfast proudly announced that she finally had her gravy perfected, i asked her when she started working on it, she said since she was about 12 years old, she was 77 at the time, the more you make it, the better it gets, and the best part is you get to eat the test tries.

Both gravy AND biscuits are something that every southerner has their own take on. I encourage you guys to develop your own Swedish-style recipe to make it unique! As for the biscuits, you can get perfect biscuits every time by cutting them out with a drinking glass or a mug. And the gravy just needs flour, a fat, and milk. If you want a suggestion, gravy goes fantastic on fried chicken as well as being half the ingredients for what we call "chicken-fried steak", basically a pounded flat cube steak breaded in flour and pan-fried, topped with a helping of sausage gravy. Awesome job, for real. I'm glad you two enjoyed it.

Good first attempt! I’d recommend adding a nice amount of dried sage to the sausage while its cooking, as most US breakfast sausages are pork with sage

YOU did a good job!

You did a really good job, especially for never having tried the dish. Pro tip for next time: add some dried sage into your gravy. That's what takes it to the next level.

Don’t worry about people saying you are doing it wrong. Looked fine to me! And biscuits and gravy is very delicious but quite filling!

The art of cooking is variety. This is why some recipies will say a pinch of a seasoning. This creates a margin of error(difference) that can change the taste with the same ingredients. Each time a different seasoning will be more pronounced than the last

I made biscuits in a skillet on top of the stove this morning. 3 ingredients! ..

I'd like to see a traditional swedish dish!

I think you did a fantastic job with what you had available. I'm glad you enjoyed your end product. The white gravy or milk gravy can be served over a simple piece of toasted bread and it makes a hearty meal. This is a great alternative to making biscuits. You can also use seasoned ground beef instead of sausage.

The fact that you managed to do such a good job without ever experiencing biscuits or sausage gravy in person before is super impressive! The biscuits can be difficult to get the hang of, but you did a really good job. Especially considering the ingredient differences between the countries. I tend to do my biscuits thicker so I can cut them open and pour the gravy over the fluffy insides.. highly recommend Everyone has their own way of doing biscuits and gravy, so you just have to keep perfecting your own recipe now. I hope you liked it enough to share it with family and friends! This is one of those dishes that sounds crazy to people who have never tried it, but if they give it a chance they get it

I just love how Europeans turn the fork upside-down to eat. I never knew about that til I started watching KZfaqrs from Europe. Good job on the biscuits!

That looked amazing for a first try :D I know my husband sometimes adds a sprinkle of paprika and/or chili powder to his gravy if he's feeling extra spicy ^_^

I love that so many people are trying American biscuits and gravy on KZfaq. Probably the hardest thing would be to find an American breakfast sausage equivalent in other countries, but I think it’s almost a truer experience if you find a ground sausage from you’re own country (like you did) since we have so many different brands and flavors in the US. A way to alter your recipe would be to make drop biscuits where you just take a large spoon to scoop out the dough and drop it in several portions onto the baking sheet. Drop biscuits are more forgiving of adding a little too much milk and they keep more air in the biscuits because you handle the dough less. Then just crumble the biscuit and add the gravy on top.

A very good looking first try at Biscuits and Gravy! I understand not being intuitive with cup measurements or fractions... If you make this again, my only tip for the biscuits is, don't overwork the dough. Mix and knead it only JUST enough to get it fully mixed, roll it out, and cut or stamp into your desired shape (round, I think, is more traditional). If you overwork the dough, the biscuits become very tough. A larger pan, so you can thin down that amount of flour with the sausage, would be good... I know you didn't want it too thin, but, that was a LOT of flour. :-) Seasoning is always up to the individual, of course... I like quite a bit of black pepper, and a bit of ground sage. It makes me happy to see people trying an American dish that not everyone thinks about!

I have NEVER measured my gravy ingredients. But I can understand it for first-timers. I've also just used it with any type of bread, or over potatoes, hash-browns (fried grated potatoes) my favorite.

The thing with biscuits is that you have to be gentle with them when you mix it. Butter, flour, am egg, and baking soda and be careful how you mix it. Then add chunks of butter into it

The baking powder reacts with the acid in the milk. That's why it's preferable that you use buttermilk or a sour milk. Some recipes say add a teaspoon of vinegar to the milk to curb, so, but they acid And the alkaline react.

hi friends. I'm Southern to the core. A farm girl in my youth and I never learned to make biscuits. On one hand, you could use them for hockey pucks. On the other hand, they would crumble 'all to pieces'. But, my mother could make them that would melt in your mouth.

Finally, someone with the brains to get a set of American measuring cups and spoons. Most just use an odd coffee cup and call it a cup no matter how much it holds, in baking exact measurements count.

You did fine, my friends! Southern folks are particular about this. As long as YOU like it.❤️

For your first time you did great. Well done

In the US, our breakfast sausage is made using pork (the sissy, health nuts have forced the producers to also include chicken and turkey versions, but we hate them, right?), salt, black pepper, ground sage (very important for breakfast sausage) and red pepper flakes. It's sometimes formed into links about the size of your little finger in a casing, but the more popular way is to pack it into about a 60 mm-ish plastic tube and, when ready to fry, cut it into patties that are about 10 mm thick. We would use the grease from frying those patties to make the gravy and then dice up some of the patties and add them to the gravy, after the fact. That would be "sausage gravy", but many of us prefer plain "milk" gravy, which uses butter as the fat and just lots of salt and pepper with no meat added to the gravy at all. Do you guys season your pork breakfast sausage like we do? We make sausages for grilling for dinner from beef and pork with totally different spice profiles, but for breakfast it's salt, pepper, SAGE, and red pepper flakes that are critical. We, here in the Southern USA, at least ( who knows what a Yankee is willing to eat?) would have removed the meat from the fat, estimated how much fat, by volume, that we were dealing with, and then added and cooked an equal volume of flour to form a roux. Then the milk would be added and stirred until the gravy was just right, and at that point the meat would be added back in. With the meat and grease all combined in the skillet it's hard to know when you have the right ratio of flour to fat and when that flour has been cooked enough. Uncooked flour in a sauce or gravy tastes like the underside of a farm animal's tail region. As for the biscuits,....we'll have to address that another day. Those weren't anything that would be recognized as a biscuit where I live. My scones would probably be worse, so no shame in that! One last comment. We would usually tear the biscuits into 20 mm square pieces and then pour the gravy over the top of it. Does that sound kinda anal? Yep, but that's just how we are about biscuits and gravy down here in God's country. Do you guys have a regional food that that you insist must be cooked or eaten in a certain way? You must have. People are people all over the world. loved this ...ehh... experiment. LOL

What a fun video; I hope you guys liked the food.

Carol rocks! I love how she had to correct and comfort him through all this! And I laughed my ass off when he cut the dough into four…5 seconds after she told him to cut it into 6!

Now you need to try chocolate gravy! It’s unique to certain parts of the south, from Appalachia, thru Tennessee, into Arkansas and parts of Oklahoma and Texas. It’s like a thin chocolate pudding, made with flour, cocoa, sugar, eggs, milk and vanilla. It’s a favorite of kids, but grownups too, a sweet, hearty breakfast, poured over the same kind of biscuits we use for sausage gravy. Love it!

We call that a rolling pin and you guys did great no worries here in the states you can find as many ways to make biscuits as you can cars and everybody likes what they grew up on I like my gravy made with sausage as well but you guys did the most American thing you took a recipe and made it your own congratulations Love your videos thanks a lot

I love to cook. I was making biscuits and gravy with my grandma when I was 6-7 years old. She pushed a chair up to the stove so I could see what she was doing. I am so glad y'all had fun with it. You should always have fun in the kitchen. It brings people together.

This was really good..... especially for a first attempt. The more you do it, the easier it gets. A very simple trick to get a little extra rise from the biscuits is to make sure the edges touch the edges of other biscuits when you arrange them on the baking pan, prior to putting them in the oven. I learned to cook quite a few things from my grandma, and some of her best and most simple advice to me was think of whatever you are cooking as an experiment you can eat. If you like something, just practice and refine it to make it better and easier, if you don't, then you learned you didn't enjoy it, and don't have to make it again, but it still gives you experience with your knife and cutting skills, and learning short cuts to make everything you cook in the future easier. Much love from Texas!

I understand your challenge with the measuring differences. There is a Swedish cook who makes some amazing looking dishes but I could never figure out the metric system. I have always used Bisquick which is a cheaters' way of making biscuits with little work So watching you do it like my Grandma did was quite something. Hats off to you! Love you guys!

I come running when the wife makes biscuits and gravy! It's a staple and one of my favs. And everyone struggles the first few times. Jimmy Dean sausage and pillsbury biscuits wow

Recky, you and your wife make a great team. Glad you make biscuits and gravy from scratch. Like the others, I think you can use a jar or round cookie cutter to cut the biscuir dough next time. Using what you had was a fair try at this breakfast dish. Glad you liked it. The flavor of the dish will have a lot to do with the spices in your sausage and what you use also. Black pepper plays a big part in the flavor too. Good effort!

That was fun to watch. Wish I could share some of my homemade biscuits with you. An important tip in making biscuits is not to touch the dough too much. Over-handling or mixing can make the biscuits tough. Ideally they are soft and flaky. We sometimes eat them with ham inside, sausage inside, or jam, preserves, some cheese, or only a pat of butter. They need not have the gravy but, yes, it's tasty. Glad you all tried it! Cheers from USA!

To make the biscuits soft from the oven you must cover them immediately with a clean hand towel or pot to steam the tops, after you add butter to the tops of course. Makes all the difference. The whole biscuit gets perfectly soft and delicious.

Biscuits are hard to make from scratch.. y’all did a great job. I’m from the southern states and i hate making biscuits from scratch. Just a tip.. if you make them again you want you butter extremely cold and you milk really cold as well. I would say look up different recipes and try different ones until you find one you like. No sugar in biscuits. You also need to be sure not to mix them too much as it will make them tougher. Proper southern biscuits are light and fluffy. But you did amazing for a first try without all the same ingredients that we use. You can also put a little butter on top of the biscuits when you take them out of the oven so they won’t be as dry looking.

First, great first effort. Biscuits sound simple, but they are not. 1. The butter must be cold. Put it in the freezer for an hour or so first. 2. A recipe with metric measurements would be best. 3. As others have mentioned, don’t overwork the dough. Do make sure it holds together. 4. Roll out the dough about ¾ thick. 5. A cookie cutter works better than a glass because it has sharper edges. 5. Let the dough rest in the fridge for about an hour. Your biscuits will spread less.

3/4 is three quarters or .75. For biscuits, you shouldn't kneed the dough too much...a mistake we often make. Also, use a coffee cup as a biscuit cutter.

what a lot of people don't understand that outside the US, grocery stores stock to the local market and some spices common here are unheard of there. Our sausage is different from theirs. I think you did a great job considering what you had to work with. I remember in Germany the place we were staying, 7 of us, decided to do a Thanksgiving dinner. We told the owner who was a chef that we would get the turkey and got one from the American base, a Butterball. We took it to him and his eyes popped out of his head, he had never seen a turkey that size. They joined us and I taught him a cranberry sauce recipe. The next night he had friends over to try the turkey and it was entirely different. I ended up getting a few turkeys for my own use that mysteriously got stolen from his freezer. In a tiny village of 300 turkey was a big hit

There's no wrong way to make biscuits and gravy, as long as it taste good, your good to go.

Biscuits and gravy should feel like a hug from Grandma.

You don't need sugar for this. I never put sugar in mine, and it's weird to put it in this. The only time I put sugar in a biscuit is if I make strawberry shortcake, which is a dessert. I think the hardest thing to source would be the sausage, since your sausage is seasoned differently. Biscuits are the hardest part, imo. It's more technique, where you don't want to knead it like you would bread. You just want to bring the dough together. I pat mine out, no rolling pin needed. I think it was a good job for a first try!

A southern US grandma knows how to make the biscuits, fry the bacon, stir the gravy, fry the potatoes, whisk the frying apples, turn the eggs over easy, all at the same time without burning one thing or breaking a sweat. It's like being an octopus. lol Takes years of experience and many large families. Great job on your first try though.

💙🇺🇲 Honestly I can say that I have never had any biscuits and gravy outside the home that I liked. I was always served up runny white sausage gravy with little to no sausage at all in it, and definitely no seasoning worth a damn. But what I really like is a plate of S.O.S. (Sh*t On A Shingle). Probably the only difference from the gravy you made is that I used Worcestershire sauce (about 1t. ( 1 teaspoon or to taste)), and I like to use italian sausage and or plain hamburger meat (with chopped onions in it). - Toast a couple slices of bread add butter to them and then fry up a couple of eggs. -Take the gravy and pour onto toast and top each with an egg, it's very yummy that way 😊😊😊. You can look up the history of S.O.S. on the internet it has a long military history of feeding the U.S. troops starting in WW1. You can also find lots of S.O.S recipes on the internet. Was extremely happy for you that your gravy came out great and that you enjoyed it! Another great "Not a Cooking Show" as allways. 💜😄😄😄💜

You can actually make gravy from any kind of breakfast meat. American style breakfast sausage is probably the most common, but my Mom (from Oklahoma) made it from the pan drippings of fried ham, bacon, pork chops - even fried bologna grease! So yeah, there's no set way to make it and you guys did fine! I think my favorite gravy for biscuits is made from bacon grease after the bacon is finished frying. Its so smooth and creamy! Also, you can put gravy on any sort of bread. If we had leftover gravy but no biscuits we'd pour it over toast! Its always good.

That gravy looked good 😋 the biscuits on the other hand was a good try

My favorite breakfast. Hope y'all had fun with it.🧑‍🍳😎🍛

I think you guys did well! Another thing you might not know but, particularly in the southeastern U.S., there was a lot of poverty, and this was considered an inexpensive way to feed a family a hot meal. In that same area today this is still a popular breakfast.

I just don't think you can get American -style breakfast sausage in Europe. Ours is also pork, but spices will be different.

Excellent job on the biscuits and gravy. 👏

Just a tip: keep the butter very cold and do not use your hands, that warms the butter.

It is so wonderful seeing people from all over the world trying our comfort foods we always knew biscuits and gravy have the power to unite the world 😊❤

Biscuits and gravy is my favorite breakfast food with fried eggs and bacon 🤤 maybe some hash browns

I had so much fun watching you tackle this very Southern dish. I laughed out loud so many times. I so admire you both. You did great!

Carol and Recky, you are the best. Love Sweden....♥

Good job, kids! Especially for a first time cook making a astrange dish

I am Canadian and I make biscuits all the time. They are very popular in both the US and Canada. Here is a very simple way to make them. 2 cups of all purpose flour or bread flour 4 tsp baking powder 1/2 tsp salt 4 tbsp butter (very cold butter) 2/3 cup milk Set oven to 425 degrees F or 218 degrees C mix flour baking powder and salt together then work the butter into the flour with your hands until small pea sized pieces a left then add the milk and mix but DO NOT OVER MIX the less you work the dough the better just combine the ingredients now put the dough out onto the counter (a trick I use is to wipe the counter with a damp rag and then put a piece of tinfoil down and it will stick to the counter) place a bit of flour on the counter or foil and form the dough into a rectangle and knead it a few times remember do not overwork the dough then cut into squares or use a cookie cutter to cut into rounds. If using a cookie cutter do not twist the cutter when cutting the biscuits just push down and pull up (if you twist then it seals the edges and they will not rise properly)

As a born an raised southerner you did just fine. The good thing about gravy is its adjustable. You did good working with what you have.

Biscuits and gravy is my favorite breakfast. Only for very special occasions. The gravy is fantastic on hashbrowns and eggs too. My daughter's favorite breakfast too.

Biscuits & gravy are a must comfort food. Y'all did great for what you have. Some good buscuits & gravy is the bestest American you can get! Even chipped beef gravy can be good, but that's a whole nother thing. Y'all did good, but come to America & get it soooooo good! 😂❤❤

I love the amount of sausage with the gravy, toss some dry sage in next time and it really adds flavor. Loved it

I like lots of black pepper, a little cayenne, and a generous amount of sage.

This was awesome! So glad they turned out good for you, can't wait for more cooking demonstration, you did good!

You did an amazing job! Biscuits and gravy is a dish that most foreigners say sounds disgusting but one taste and they're hooked. When you come visit us in the states you will have to try the real deal....Loved this video, thanks for sharing with us!

For future reference, you cut biscuits with a good round cup. Just cut out basically at random, then you ball the leftover dough back up, roll it back out, and cut more, repeat until out of dough. That's how I was taught.

With the hot pepper powder you added in the gravy, that's often how it's made in the state of Louisiana U.S.A.! (I usually just add black pepper and salt. I'll add the hot pepper powder if I'm making it for a special occasion.) Even without having easy access to what you were calling the proper ingredients, y'all did amazing for making biscuits and gravy for the first time. In fact, there are people who can't make gravy as good as you did. It comes out lumpy and far too thick. Stirring the gravy while adding the milk, and as it's cooking, is a learned technique for some. Others, like you, seem to have a natural cooking talent. Your meal looks delicious!

Honestly, as someone that grew up on these biscuits, the best thing you can do is keep that butter near-frozen and shred it with a grater. The butter can't be allowed to soften at all if possible. And while it sounds odd, you need both baking powder _and_ baking soda if you want to make true Buttermilk Biscuits. Also, buttermilk. Since buttermilk is ever so slightly acidic, the baking soda will be able to boost the leavening of the baking powder; yeah, it's a bit of a pain in the butt, honestly. But you did a great job for your first time! Also, I have those EXACT measuring spoon/cup set!

A++ for Effort ♡ B- for Biscuits ♡ A++ for Gravy ♡ Over All B+ for Entire Meal ♡ Due to Lack of Fluffier, Lighter Biscuits 🤷🏻‍♀️😅💕💞💖🥰🤩😍❤️‍🔥🇺🇲🎉🎇✨❣️

you're a Southern cook now!