Make the Best Biscuits and Sausage Gravy from Scratch

Okay, folks. Listen. Today I'm making my grandmama's biscuits and gravy, right? But this time, I went ahead and leveled up the biscuits. Listen, super easy. And as you can see, I got some ingredients right here. Right. So, these ingredients are on my website along with the full printable recipe with the direction, folks. And that's smoking and grilling withab.com. And that's witab.com. Now, what I'm getting ready to do is I'm going to start by, you know, getting my bacon bits together, right? Cuz we going to put bacon inside the biscuits. Super easy. But I want you guys to pay attention. Listen, this is the beef bacon I've been talking about in all of these videos right here. This is from Porter Road. You guys got to get this right here. Super good. Uh you can use pork if you have pork, but I suggest you guys go ahead and get yourself some of this right here and this will change the way you look at. Okay, so look now look, this right here is going to more like like a little dump and go, right? You want to just take all of your ingredients that you have that you measured out, right? We just want to put them in a bowl, right? No right way or wrong way. Then you want to just add yourself about a a cup of the cheese. Right. This is This is what we want to do. Just whisk it all together. Get it combined. Don't forget we put those other ingredients in there. Okay. So now you just want to go ahead and just add in your parsley, you know, and then you want to put your bacon in there. Now we get down to the interesting part, right? Listen, you want to get yourself about 3/4 cup of butter. But check this out. We going to grate it. Right. So I'm going to bring this over here. I'mma find my You find the size grate that you want to use and then we just grate it. Listen, this is key. Your butter needs to be frozen. Now, once you got it done, I'm not finished yet. I still got to add a little bit to it. I got to grate a little bit more. But what I'm going to do is just make a little bit of room. Right. So, we just put this in here. Just like that. Right. So, now you guys get to see what it looks like. You see that? What we want to do is I'm just going to take my little wooden spoon here and just kind of like just fold it over. You know what I mean? We don't want to beat it up. And you know, of course, it's going to start to become room temperature, right? Okay. So, look, I just make a little indentation here in the be, you know, in the middle, right? That's cool. You don't have to do that, but I like doing that, especially when you're making your videos so you can see it. Now, this is my buttermilk. Now, I'm going to go ahead and just add that in there just like that. Kind of like just like work it in just like this. Now, what we doing is making a dough, folks, if we haven't said that already or you guys haven't figured it out. But you see how I'm just folding this over just like this. You know what I mean? It's starting to absorb. Now, this is going to turn into a ball of dough. So, I didn't cleaned up every, you know, all of my surrounders right here cuz I'm going to be using this slate right here. You know, my countertop. This is where we going to kind of like make it, you know, make the dough, right? So, I'm going to put a little flour down. But, I just want to show you when you get to this consistency right here. Look at this. You see that right here? You see how that is? This is what I'm seeing. When it starts to look like this, it won't all be mixed as of yet, but it will be in just a minute. We put this down so nothing sticks. Right. I think I'm going to go with a third one. Right. And this is where we going to make the dough ball. Now, I get in here with my hand first and kind of like just work it so I can get me a ball. Right now, I'm going to take it, drop it right there where you put the flour at. And here, you don't want to overwork it, right? You want it to be flaky. So, I want you guys to pay attention the way I'm going to do this. Right. So, bring it over. There's a lot of moisture in here. So, we got to get it to at least adhere so that it doesn't crack up. Right. So, when I have it, then I take it and I fold it over. And I just give it a little Trying not to overwork it. Right. And I'm going to bring it over this way again. And when I see it breaking like that, that tells me we're about ready. I got it. Now, I'm just going to roll this out. You don't need a whole lot of pressure in the very beginning cuz it's going to spread. Right? So then you come across this way. This the way I found it to be the best. And when I see these cracks like this, that tell me these are going to be nice and flaky, folks. Right? So I'm looking at my thickness. I look at that. Uh I say that's good enough. You know, just getting a little that going. You're going to need to get yourself a a baking sheet. Right. So, look, I got a silicone, you know, mat in here. So, I don't have to really do nothing to it, right? You guys use parchment paper. Yeah, that's okay, too. So, now we just take it. I'mma work closest to myself. I'mma come to the edge where I see this at right here. And all I do is I just push down. Right. When I lift up, usually it sticks. But if it doesn't, it's okay. We help it out. Look at that right there. Look, that's what you want to get, right? So, I'll just set that right there. Got to give it some room to, you know, expand and grow. But I'm going suggest that now would be a good time for us to hit the bake. We going to preheat 450°. We start that. Now, we put this in the freezer and I'll see you after 15 minutes. All right. So, listen. My timer went off. It's been 15 minutes. Your tray going to be nice and cold. But if I pick one of these up like this, look, you can feel that they kind of like just firm up, right? That's going to be key cuz we don't want to like overcook them while we have them in here for 450°. Now, if you guys can see right now, I'm ready to go. Now, we going to put these in the oven for for 14 to 17 minutes. Right. So, I'mma open these up. Put these in there. Let me get one in my hand now so we can keep that heat in there. And let's go. Listen, I got a little heat under the bottom. I'll show you guys right now. I got a little medium flame going. I'm heating up my pan, right? I can put a little bit a dash of little bit of olive oil in here. Just a dash. You know what I mean? You don't need to cuz listen, we're dealing with pork now. This is an Italian mild sausage right here. Got a lot of flavor in here. But I'mma season this up my way. You guys do whatever you want to do on your end, right? And you know, I like to have that little bit of that creole flavor on just about everything, right? So, I use that creole kick or I can use my egg seasoning that give it a nice little unique flavor. Blends very, very well with a mild Italian sausage. You know what I mean? So, let's go ahead and get this off. Let's get this little paper off the bottom. We got a little heat in this. We drop this in and we let that work. Okay. Okay. So, look, if you pay attention right here, listen, I left it down there, you know, flat like that, just so it form like a little bit of a crust. But, you know what? I guess it doesn't make sense cuz we going to, you know, break it down and do it like that. Right now, when I put the butter in there, that's just like adding a little bit more flavor. You can add a little bit more of extra virgin olive oil or regular olive oil, whatever. You know what I mean? And then after you got everything brown, then you want to come with your, you know, your flour, right? So, as you can see, you can see a little bit of juice in there. But you got to believe me when I tell you, look, the pork, the sausage is, you know, full of flavor and that's where all the moisture is, right? So now we want to put the flour in there. And then what we do is we cook the flour taste out and get everything, you know, to become absorbent. You shouldn't see any white right here. Now, right here, look, this is what I'm doing. Look, I started adding my time, you know, and anything you want to do to level up anything from here on, you can. You can see that I got that creole kick over there. Obviously, I'mma use that. But you know what? when you say, you know, biscuits and gravy, you know, you got to have that pepper, right? So, now adding the Creole kick on here. This is the flavor that I was trying to achieve. Now, I like to use that or I like to use my a seasoning. Most of you guys have that already. If you don't, run out and cop it. It'll give you two different flavors, right? So, listen. Now that we have everything, you know, absorbed and we come with that milk, right? And with that flour, look at this right here, folks. I'm going to be quiet and let you guys just enjoy this right here. But this is what thickens it up. Add this. Bring it to a simmer. And don't worry, it'll thicken up on its own. Look at that right there. And just wait till we I show it to you again. Now, look at these biscuits right here. This is what I'm talking about. Now, listen. Remember, we put them in the freezer. Look, that slowed them down from cooking so much so they don't get so crispy around the edges. But look at that golden brown. You can see the bacon and all of that. And remember, I said I was going to come back to this. Look at there. That's what I'm talking about, folks. Sh. Let your mind work. So listen, there you have it. It's all right there for you. A lot of times we hadn't even ever made this uh made this before, you know what I mean? Uh super easy to make. You know what I mean? A lot of talking, but I have to do that so I can explain it and show the steps, right? But I can tell you this right now. When I go ahead and hit it like that, get a little bit of this gravy. Get a little bit of that. Uh oh, we dropped a little bit. Get a little bit of that uh biscuit. And cheers, y'all. This right here is fire, folks. Listen, I'm not going to hold you guys. Now you guys know how to do it. Make this. Make sure you serve your parents, your grandparents, and if you're fortunate enough to have your great-grandparents, serve them this, too. And tell me what they think. Now, with that being said, listen, if you're new to my channel, you know what to do. Like, subscribe, and tell everybody out there's a channel out here that's simplifying these recipes and taking the mystery out of cooking. Now, it's time for me to get that tall glass of ice cold milk, and I'm out. Peace.