Easy Biscuits and Sausage Gravy Recipe (Perfect Comfort Food)

Okay, folks. Look, it's our favorite time of the year, right? And guess what we doing for breakfast? We doing biscuits and gravy. Now, I'm going to come over here. The first thing we going to do is we going to go ahead and hit bake. We going to hit 425 and start cuz that's what we going to need to preheat. Now, this is a simple, you know, recipe to make. A lot of people are uh nervous about making their uh you know, their own biscuits. Now, let me show you. As you guys see, we got some ingredients right there. Right. Look, those ingredients are on my website, smoking grillingwithab.com. And that's witab.com. Right. So, first thing we do is put a little heat under here. We got a medium flame. We just want to heat up our olive oil. My olive oil, which is an infused olive oil. This is a scallion. What I'm going to do is now I'm just going to take this and just squeeze this out. Now, sometime when you go there, you don't have uh they won't have like the one lb ground pork, you know what I mean? So, you might have to get them, you know, in the in the links, right? If you do, all you got to do is do exactly what I'm doing. Just push the filling out. That's all. So once you have everything in here, right, you want to get yourself one of these little meat masters. Now notice how I didn't let anything I like to let them sit down there and form a little crust. That right there gives it a nice unique, you know, little taste to it also. You know what I mean? So I'm just going to break this up. This will be my first time breaking it up. You know what I mean? Then we wait until we don't have any more pink. And then I'm going to go ahead and break it up into small pieces cuz this is going into the gravy. If you pay attention to this part right here, look, I got flour and I got the rest of my dry ingredients. Remember, I measure out everything, right? So, what we getting ready to do is get all of this in here, mix it up, and then we going to work on our workstation cuz we going to make our, you know, our biscuits. All right. And just to elaborate when I say that unique, you know, taste to it. If you guys come in here and take a look, maybe I'll do it like this so you guys can see it. You see how some of this has crust on it? Look at that right there. And I'm just looking for the crusty piece. Look at that right there. Don't they remind you like a breakfast sandwich? I mean a breakfast uh sausage. So now I'm going to go ahead and break this down just a little bit further. And then anything that is not fully cooked. But right now the objective is just not to see any pink. We're going to continue that into our gravy. Right. Okay. So we got all our ingredients. What you guys didn't see is I had pepper that was sitting off to the side. Right. So we just dump all of this in here. Don't forget folks, I always keep that hot soapy water, you know, right next to you. You guys look, I got it right here. So, I like to clean as I go, right? So, now I'm going to go ahead and whisk all this together and get this mixed thoroughly. Okay, so look, here's my butter is it's cold just now out of the refrigerator, right? So, I'm going to go ahead and cut this down just like you see. We just want this to be on the cold side, right? I'm going to cut them down like this. I'm just mixing this in here like that so they can get coated. Right now, I'm going to add my shortening to it. Right now, you see that we got this pastry utensil right here. I'm just going to move this over here like this and just start working it in a little bit. Once I hit it and, you know, I kind of like blend it just break up some some more of the pieces of uh butter. You know what I mean? you start coming up with pieces like this, you know what I mean? To get a little bit like on the doughy side, right? So, what I'm going to do now is just make a little center here. I'm going to bring into my buttermilk. Now, I'm going to take my buttermilk and just pour this in here. And you want to keep your buttermilk as cold as possible, folks. Now, I'm going to get my little spatula and just start folding things over like this. And you just want to keep folding it. We don't want to mix it. Don't use no utensil. Like, don't try to get your mixer or nothing like that. We just want to use that buttermilk. Let it work till we start to come up with like a a doughy consistency. Okay. So, look, this is what you want to do. You want to get yourself a uh a workstation, right? I'm going to use my countertop. So, what you want to do is put a little flour on here and just spread this cuz you don't want none of your dough that you getting ready to mix up. You don't want it to stick, right? So, you want to put it on here. This will make sure nothing sticks. Now, I'm going to go ahead and just take my dough and just drop this in the center just like you see, right? It's got that doughy consistency. Now, I'm going to take this and I'm going to give this a little bit of a massage with my hand. But, as you can see how it starts to come together. Look at this. This is what you want. Keep folding it back and forth over here to the top just like you see. And if you feel like it needs a little bit more, you know, buttermilk, you guys can just like add a sprinkle or two. But I'm going to tell you, if you just work it, the butter and everything that's in here, remember we use cold butter, it'll all show up in here. All right. So, now I like to take a little Well, I ain't going to say a little, cuz I like to put make sure I got enough flour on my rolling pin, right? That's what you want. Now, we have all of this flour that's on here, right? You can see how I just been folding this over. I'mma fold it over like that. And now, I'm going to work work it, right? So, we're just going to roll this out this way. Roll it that way. You don't want to roll it out too flat because that'll make, you know, your uh biscuits flat. But you see how it is like this. Now I usually take one half of it and then roll that over. Make sure I keep my work surface full of flour. Right. So now I'm going to roll it this way. This is how we get those layers of flakes, folks. Right. Then if you feel like some of it sticking, just go ahead run some of this on here and just roll it out. I like to have mine close to a/2 inch. Now, you guys might want to double this. Now, I'm going to show you what how how big they come out when I do it. Right? You see that? I'mma roll one more time. And that'll probably be the last. Now, I'm going to bring a little flour over here, these little pieces right here to come off. You can just add them on top cuz we going to mash those in. Right. So, now I take the rolling pin and just start rolling it just like you see. And the more you guys do this, the more this will become real easy to you folks. I got a biscuit cutter right here. Right. So, if you notice, I went ahead and just made sure I put a little flour in the inside of that. Right. So, now I'm going to take this, drop this down like that. I'm going to make me another one. Now, remember, if your dough is not the same equal height on all ends, you going to have a lean to it. You know what I mean? I'm just doing it like this just so I can show you guys what I do with it next. And that's going to give us the flakes. You see that right there? Remember the layers how I kept folding it? There you have it. I don't want to lose this on the top. I want all of this to be on there. Then you want to get yourself, you know, a baking sheet. And then you just want to start lining them up. Look at that right there. That's how we get that. And I'mma put them close together. You know why? Cuz each one going to touch each other as they rise. You know, they going to help each other rise. Now we take this, fold it a couple times. And what we going to do now is we're going to roll that out. Then we going to make a few more of these. Look at those right there. If you feel like you need to put a little flour on the top, you can. You know, I mean, if you want to dust them, you know what I mean? It really just depends how you do them. But the first ones came out like that cuz they was underneath, you know, like some of my, you know, flower counter, right? So, put these in. They all close. I'm at 4:25. We're going to set a timer for 18 minutes. Okay. So, I just turned everything off. Let's look at them. And this is what you'll come up with right here. I don't know why that one didn't brown that way. They're going to tell me how everything is like heating up in my oven. But this is what you want to come up with, right? So now I'm going to set this over here on my stove. And what we're going to do is I'm bringing this back up to temp right now. Now you guys can make it in a different order. You know, I mean, you can do it like that, but I just really wanted everybody to, you know, see it the way I'm doing it here. Now, I'm going to go ahead and add my onions to them. Right now, you guys can add as much onion to it as possible, you know, that you guys like on your end. Or guess what? You can admit them, you know, just totally. Right. So, now we going to go ahead and cook these down just a little bit. Remember, we don't want to see no pink, right? But don't forget, it's going to continue to cook. And then I hit it right here for the last time cuz I want it to be small, right? I just wanted to have make sure we got that pork sausage all over. Hey, and me saying that, of course, you guys can make this out of any type of sausage that you would like. They got some good turkey sauces out here. You know what I mean? Now, if you going to find a beef sausage that you like, you can use this the same way if you guys aren't doing uh pork. So, once your onions get down to like about right where you would like for them to be, right? They going to go down a little bit further. Now, I done switched over and got my rubber spatula. Right now, I'm going to go ahead and take my flour and we going to work this in. Right now, this right here is going to be our thickening agent. You guys can already see how it's coming together already. Right. So, we want to cook this that flour taste out, right? Let me look at my fire. Let me reduce this down to a medium flame. You know, I mean, I was like at a medium high, right? Just trying to get those onions and, you know, ketchup. You see how it rendered a lot of pork fat, right? But now we filling it with, you know, that flour. Here's where all the questions going to come. You guys can use whole milk. Now, when it come to cook, I always use whole milk. You guys can use half and half if you want it to be a little bit more on the thicker side. If you use whole milk, we got to cook it a little longer, you know what I mean? To get it to thicken up the way we would like for it to be. And then we go ahead and plate. And then we pour everything on, you know, on top of our sausages. Right. So, this has been long enough. Now, I'm going to go ahead and just start adding this in. Now, I'mma raise my fire up. I'm only going to add so much to this. Right now, I'm back up to a medium high flame. And what we want to do is we want to get this all mixed and incorporated. And then what we want to do is, you know, put a little thyme under with a little constant stirring. Now, let me just say this part. If you want to have a little bite, now will be the time for you to go ahead and put in a little bit of uh red chili flakes. You guys can put in like a half a teaspoon. You know what I mean? That's still kidfriendly. It keeps everybody safe. This is nice, nice and warm with just a small bite. For those of you guys that want to have more, go ahead and add more. for me. I'm getting ready to put in a half a teaspoon. Okay, so remember I tell you your desired thickness. This is what I like to see right here. Right now will be the time that you can go ahead and hit it with your pepper. Then if you want to put some more seasonings in there, you can. But I promise you, this combination right here is just right. And because it's pork and it's already been seasoned, you know what I mean? I'm only going to add just a I'm going to turn my fire off now cuz I think I'm thick enough. I'm just going to add a generous pinch of salt. And we going to leave that alone. Just like that, folks. Now, while I have the fire off, and if it gets a little too thick, if you want to add a little bit more milk to it to, you know, thin it out, you can do that also. But this right here, oh my goodness. Let me hurry up and get my my platter ready and get this going. And then last but not least, I like to put a little color in there. But notice I'm using chives, you guys. Chai do more than just add that color. It give it a nice little a little taste. You know what I mean? So, I just put this in here and it's okay. You can see the little green in there. And again, if it get too thick for you, I don't know how you guys like yours, but if it get too thick, all you got to do is add a little bit more milk to it. Or you can thin it out with a little bit if you have any in your refrigerator, a little chicken broth. You know what I mean? All of that is like levels of and layers of flavor. You see, I just stacked them right here. So, what I'm going to do is what brought you guys here is this thumbnail that you guys are going to see right now. Right? And that's just myself taking it, scooping this up like this, right? And you want to see the consistency of it. Look at that right there. That's the gravy you want. And then notice that you're getting, you know, that ground mild pork in there just like you would like. Look at that. All right. So, let me go ahead and pour this on here. And then I want to hurry up and taste these. There it is right there. Listen, I'm going to get right into this right here. Let's just go ahead and get this get this cut down. Look nice flaky. You guys can see the layers. See that right there? But this what you want to know. You want to know how as it is with this gravy? Get it like that. And guess what, folks? Cheers. Those red chili flakes was a must. Hold on. That right there is fire, folks. Now, listen. If you like biscuits and gravy, I made this a couple of times and I seasoned it different ways. Remember, we taste as we go, so we have success like this right here. Right now, listen. If you're new to my channel, let me take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there. There's a channel out here that's simplifying these recipes and taking the mystery out of cooking. I got to hurry up and get out of here cuz everybody want to reach in here and get them some. I'm out. Peace.