biscuits and gravy

[Anonymous No.19346234]

how do you make yours?

[Anonymous No.19346254]

>>19346234
I use biscuits and gravy.

[Anonymous No.19346267]

>>19346234
id never pour milk and bacon grease on scones

[Anonymous No.19346270]

>>19346254
fucking brilliant

[Anonymous No.19346271]

>>19346267
weird considering all the other shit you brits put on food

[Anonymous No.19346278]

>>19346234
>IN YA MOTHAS ASS!

[Anonymous No.19346282]

>>19346271
whats weird?
i dont think you thought that comment out before typing it, but yeah brits have some weird fucking habits that even i hate
>soggy toast with cheap bean juice
noty

[Anonymous No.19346285]

>>19346282
does anyone other than brits call biscuits scones?

[Anonymous No.19346291]

>>19346285
i think australiens and some other parts oif the world do yeah

[Anonymous No.19346294]

My family is from
The southeast US and have been making these for years. Our recipe is not uncommon, but has a little something extra being as we’re from Chattanooga, TN. Firstly, I usually start with some biscuits, then I add gravy.

[Anonymous No.19346304]

>>19346234

[Anonymous No.19346315]

>>19346267
why do you have this

[Anonymous No.19346338]

>>19346315
poverty workers making the best of what they had from the shit the fish mongers didnt want?
i dont know im not an expert on london

[Anonymous No.19346710]

>>19346234
Never had it, but I think it sounds pretty good.

[Anonymous No.19346715]

>>19346315
We don't have this though. Who the fuck wants to eat fish-heads?

[Anonymous No.19346717]

>>19346254
You're onto something there...

[Anonymous No.19346724]

>>19346234
I go to the local diner where they make their gravy from scratch and it's deeeelicious. I'd never be motivated enough to make my own from scratch

[Anonymous No.19346727]

>>19346234
I make it 40's navy style
No you may not have the recipe

[Anonymous No.19346734]

>>19346267
>>19346285
Biscuits and scones are very distinct things. Scones are much more crumbly, biscuits are more moist and soft and has different ingredients giving them a very different flavor.

[Anonymous No.19346777]

>>19346234
Sausage, flower, butter, milk, lots of pepper AND seasoning salt

[Anonymous No.19346780]

>>19346777
doesn't look very floral to me

[Anonymous No.19346939]

>>19346234
Cook sausage, put sausage to the side, add butter and flour to the skillet, cook till the flour smells nutty, add milk and cook till it has started to thicken, add sausage back and cook till it's as thick as I want then add salt and pepper.

[Anonymous No.19346951]

>>19346234
I really like almond flour biscuits and gravy. The texture is a little different, but still tastes really good, and it's super low carb. It's nice to be able to eat a big plate of biscuits and gravy and not feel like complete shit afterwards.

[Anonymous No.19346964]

>>19346951
Recipe for the biscuits is
>2 cups of almond flour
>2 tsp baking powder
>2 eggs
>1/3 cup of melted butter
>1/4 cup sour cream
>1/2 tsp salt

[Anonymous No.19347033]

>>19346951
>>19346964
I ain’t usin no god damn hippie nut powder for my southern biscuits n gravy

[Anonymous No.19347140]

>>19346951
>eat a big plate of biscuits and gravy and not feel like complete shit afterwards
never happens

[Anonymous No.19347162]

>>19346234
Why would I put gravy on biscuits?

[Anonymous No.19347184]

>>19346964
they look rather funky. have you tried a almond/real flour blend?

[Anonymous No.19347190]

>>19347162
what wouldn't you put gravy on?

[Anonymous No.19347806]

>>19346724
It's very easy

[Anonymous No.19347832]

>>19346271
kek

[Anonymous No.19347834]

>>19346724
It takes like 20 minutes what are you talking about

[Anonymous No.19347837]

The only real trick is making sure the meat is sufficiently browned. That's what everyone fucks up. Need that pan fond to flavor the gravy. Doing this renders off more fat, too, and I discard some of it and just leave a tablespoon or two for the roux. Probably makes it "healthier" by reducing the calories.

[Anonymous No.19347845]

>>19346234
pillsbury flakies and some of this

[Anonymous No.19347852]

>>19346234
I don't because i'm not a flyover truck stop driver

[Anonymous No.19347853]

>>19347852
This guy is classy.

[Anonymous No.19347859]

>>19347190
ur mums pussy

[Anonymous No.19347867]

>>19346267
https://www.youtube.com/watch?v=KzdbFnv4yWQ
oi, bruv, these scahns and grahvee ain't 'alf bad innit

[Anonymous No.19347870]

>>19347845
You don't use any sausage? I'd at least save some bacon grease to add in, if I was a prepackaged cooklet.

[Anonymous No.19347875]

>>19347870
only if im also making sausage patties (pretty rare these days), in which case ill leave a little aside
i could do better
im just lazy

[Anonymous No.19347879]

>>19347859

[Anonymous No.19347945]

>>19347852
What's a truck stop driver? Lmao

[Anonymous No.19347962]

cream
greese
flour
sausage
s & p

[Anonymous No.19347979]

>>19346271
It's a French dish of German origin.
>>19346234
With discipline and elegance.

[Anonymous No.19348075]

>>19346234
I hardly ever bother with gravy. I'd say I follow the recipe for baking powder biscuits in Betty Crocker meticulously but that would be a lie. I should probably review & copy down the Alton Brown version but honestly I just wing it most times. Biscuits are very forgiving towards the ingredient ratios.

[Anonymous No.19348122]

>>19347945
a conflation of trucker and truck stop diner and me being absent minded kek

[Anonymous No.19348124]

>>19346724
Carbohydrates: The Meal.

[Anonymous No.19348856]

It's simple who do anything extra?
>1lb of ground breakfast sausage
>flour and butter
>slowly pour milk and stir
>salt and lots of black pepper
>reduce to desired thickness

[Anonymous No.19349689]

>>19346710
it's fucking delicious
get a southernanon to mail you some breakfast sosig and cook that shit up

[Anonymous No.19349899]

>>19346294
I’m from the Hoosier state and we have some uncommon additions too. We like to add some black pepper to the gravy

[Anonymous No.19349911]

>>19349899
that's not uncommon at all, and i'd argue is in fact the predominant "spice" used to flavor the gravy. i'd also add though that, as with many milk-based sauces, adding some nutmeg really gives a boost and je ne sais quoi to the gravy, highly recommend.

[Anonymous No.19349976]

>>19347859
>he doesn't know
that's kinda standard with the dish

[Anonymous No.19351023]

>>19346267
Come on anon, you know that's not how it works, stop being retarded...

[Anonymous No.19351047]

>>19346267
Have you ever had a scone made with lard? Its is amazing how much better they are to those made with butter.

[Anonymous No.19351536]

>>19346267
well good thing biscuits and gravy is a bechamel sauce mixed with pork sausage then

[Anonymous No.19351542]

>>19346315
Imagine the smell. I'd try it though. Might be good.

[Anonymous No.19351551]

Think I'll make some of this sloppa for breakfast in the morning and post a photo for you all to ridicule.

[Anonymous No.19351792]

>>19351551
Howd it go fren?

[Anonymous No.19352513]

>>19346780
got him

[Anonymous No.19353054]

>>19346734
Be that as it may it doesn't make any sense to call them biscuits. They're just a type of bread then. Biscuits are crunchy and snap. Biscuit means something bi (twice) Cotto (cooked) or having that texture. For e.g a biscotti that you cook once then put back in the oven to cook even more so it becomes brittle and crunchy.

[Anonymous No.19353059]

Why can't Brits acknowledge animal fat + milk + flour as a gravy?

[Anonymous No.19353067]

>>19346315
It's like they were buried up to their necks in pastry and in their final moments of life were crying out in agony as they slowly burned to death.

[Anonymous No.19353076]

>>19346234
Allow for me to explain this dish to you. You know shit on a shingle? Okay, well this is poor man's shit on a shingle. Keep in mind shit on a shingle was depression-era food, but even that was too fucking expensive so people made this instead. What you have here is a biscuit instead of bread, topped with a gravy made with flour and milk and sausage. Sausage being much cheaper than chipped beef. The entire purpose behind this dish being to make the meat stretch as far as possible with a gravy, and using it as a topping for a bread. As a descendent of dirt-poor southern farmers I've no idea, no idea at all, why this is even still a dish. Oh, I know restaurants fancy it up by making the gravy extra chunky with lots of sausage, but I mean come on. Unless the sausage happens to be nice and spicy this is one of the most bland and mushy things you could possibly eat.

[Anonymous No.19353635]

>>19346710
It's so good. If you have access to sagey breakfast sausage it's really easy to make.

[Anonymous No.19354844]

>>19353076
>bland and mushy
personal problem + skill issue

[Anonymous No.19355955]

>>19353076
>I've no idea, no idea at all, why this is even still a dish.
It's because of me. I love the stuff.

[Anonymous No.19355978]

>>19346234
I usually brown up a shitload of sausage, then drench it in some flour, brown the flour, then throw in enough milk to thicken it. Also, salt and pepper. Since most of biscuits and gravy is roux with sausage floating in it, you will NEED salt and pepper otherwise you'll be very sad.

[Anonymous No.19355986]

>>19346724
Dude, just take a pack of uncooked breakfast sausage (One of the rolls), throw it in a frying pan, break it apart, cook til golden brown, throw a cup of flour and a couple tablespoons of butter into the pan, cook until you can't smell flour, then throw in enough milk to reach your desired thickness. It's the easiest full meal on the planet.

[Anonymous No.19355991]

>>19347837
The reason most packaged food mixes (e.g taco seasoning, Hamburger Helper, etc.) say to drain your meat after browning is that they assume everyone is retarded and will grey their meat (Cook it until it's grey and the pan's full of water they call "grease"), which they inevitably do. If you actually brown your meat, AKA cook it until it fries instead of cooking it until it's grey and your pan is full of water, you'll actually get good food. That's probably the reason people dislike hamburger helper, because they're faggots who grey their meat instead of browning it

[Anonymous No.19356001]

>>19346254
Get this man a cooking show, we need to know his secrets

[Anonymous No.19356009]

>>19346267
>It's another Brit who comes into the biscuits and gravy thread to say the biscuits aren't really biscuits and the gravy isn't really gravy
Yawn

[Anonymous No.19356012]

>>19346715
It's the whole fish in the pie, dumbfuck. It's just stuck in there with the head protruding out. I'm American and I even know that. Lurk the fuck moar.
>>19346234
My wife made biscuits and gravy using spicy breakfast sausage once, and it was so goddamned good that I prefer it that way now

[Anonymous No.19356057]

>>19346724
The motivation is not having to go out of the house to have it plus you'll have sausage gravy for days after if you're the only one eating it. You can even just buy a bag of frozen biscuits if you don't want to deal with making them.

[Anonymous No.19356515]

>>19356057
this one of the easiest dishes to make and it's better made at home than at a diner.

[Anonymous No.19356534]

>>19348124
And that's a good thing chud
>>19349689
Basednado. I only use TP spicy or Wamplers.

[Anonymous No.19356543]

>tfw I add a little bit of cayenne powder to my gravy

[Anonymous No.19356567]

>>19346338
This is why British cuisine sucks. It's mostly old poverty recipes that somehow managed to stick around

[Anonymous No.19357163]

>>19346234
I just do heavy cream biscuits (baking powder+salt+flour+heavy cream, bake at 400 for 20 minutes or watever) and sausage gravy (fry off sausage, add flour, add milk, add black pepper and sage)
it's pretty trivial to make

[Anonymous No.19357197]

>>19353059
>>19346285
its just guaranteed reply farming because everywhere calls everything different
i mean look at the US, you guys cant even agree if it's called soda, coke or pop.
same here.

[Anonymous No.19357203]

2 cups of milk
4 tablespoons of flour
4 tablespoons of butter
Salt and pepper

Literally the easiest thing to cook.

[Anonymous No.19357243]

>>19348856
You don't even need to add butter.
>1 lb sage sausage
>Brown it, drain a bit if necessary
>Mix in 1/3 cup flour, a little at a time
>3 cups milk
>Simmer until thick
>Salt and lots of ground pepper
Easy and wonderful

[Anonymous No.19357261]

I made some gravy with chorizo, then cheddar and green onion biscuits (using bisquick) and it was 8.5/10, very nice and really easy

[Anonymous No.19357277]

>>19346234
Cook sausage, flour, milk, a generous amount of freshly ground black pepper.

[Anonymous No.19357289]

>>19351792
I tried to make it but my uncle held me down and gravied my biscuits instead :(

[Anonymous No.19357299]

>>19357289
I'll bet you loved that you naughty bitch.

[Anonymous No.19357747]

>>19356543
I use red pepper flakes. I'm thinking about trying gochugaru, but I'm worried that my finely ground gochugaru will turn the sauce red.

[Anonymous No.19357855]

>>19349689
From the tri cities Tennessee, this stuff slaps

[Anonymous No.19359641]

>>19356543
based

[Anonymous No.19359872]

>>19346267
You have no idea how much we in the 1st world appreciate your preferences. You maintain the last hope the gourmet world still has. 2002 was the beginning of the culinary disaster of green ketchup. And now you, ... you make everything a bit better. Thank you!

[Anonymous No.19359891]

>>19346234
So basically Gravy is a bechamel with ground sausage?
I'm not american

[Anonymous No.19360284]

>>19359891
Pretty much. The fat is more sausage drippings than butter, and the sausage seasoning is centered around sage.

[Anonymous No.19361090]

>>19346234
White lily self rising flour
lard
1 pound farmer john sausage link
1/2 pound breakfast sausage chub
wondra
MSG
either half and half for the gravy or
2 cups milk and a cup of cream.

I bake the biscuits while making the gravy so every things is hot and fresh.

[Anonymous No.19361107]

>>19346234
100% 275g soft winter wheat self rising flour
62% 170g milk
22% 60g lard
break up lard in flour to pea sized pieces
add milk (if you use cultured butter milk the amount will be different)
mix together
flatten, and fold no more than 8 times.

cut out biscuits
press thumb in top
put butter in thumb print
cook in 450 degree oven till done

[Anonymous No.19361111]

>>19346294
fuck off carpetbagger

[Anonymous No.19361115]

>>19361111
CHECK EM

[Anonymous No.19361376]

>>19353076
Man I'm not even American and I love it. My whole family does. It's fatty porky goodness spread over a nice buttery biscuit. It might have started out as poverty food, but so did lobster and chicken wings.

[Anonymous No.19361795]

>>19357243
This is perfection.

As for biscuits, even southern mommas know the grands that come in cardboard tubes are jest fine.

[Anonymous No.19361842]

brits think scones are biscuits, brits don't have sage heavy seasoned american breakfast sausage meant to be paired with maple syrup.

[Anonymous No.19362175]

Southerner here pretty simple recipe, don't need no exact measurements, Take a pound of extra sage sausage, cook that up till it gets nice and brown, if there isn't enough grease add a bit of butter, then some flour until it gets a good coating on all of it, cook till it's not flour smelling. Add the milk, maybe about half full, and add salt and a buttload of pepper, add about as much as you think you need then add twice that, taste fucking constantly, It should be very peppery. Reduce the gravy until you can see the bottom of your skillet when you stir it. Let it sit for maybe 5-10 minutes to thicken it up, then pour it over Southern style biscuits, or toast if you're a Y*nkee

[Anonymous No.19362182]

>>19361795
I prefer the frozen biscuits, I don't like the texture of the canned ones.

[AA2 Nigger mod is Mad loser lol permbanned No.19362183]

>>>/vg/432702091
Artificial Academy 2 General /aa2g/ #1282
Sad Jack Edition

Welcome, this general is for the discussion of ILLUSION's Artificial Academy 2.

COPY ERROR MESSAGES WITH CTRL+C, PASTE THEM WITH CTRL+V INTO GOOGLE TRANSLATE. JUST CLICK THE WINDOW AND PRESS CTRL + C, IT WORKS.

>Downloads:
/aa2g/ Pre-Installed Game, AA2Mini: https://tsukiyo.me/AAA/AA2MiniPPX.xml
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Anon's Modded Pre-Install: https://pastebin.com/42JS3q6E

>Information:
AA2Mini Install Guide:
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General FAQ:
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>Mods & More:
Mods for AAU/AA2Mini (ppx format, the mediafire has everything):
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Previous Thread
>>>/vg/432320786 come on permban all of them kek
yo mad over that discord link post ha what a noob you are loser nigger aa2 fag mod you mad asf lmfao

[Anonymous No.19362187]

>>19349689
Memphis fag here, TN pride is so fucking good.

[Anonymous No.19362231]

>>19346234
I like to get mine from Carl's Jr like any god fearing American :)

[Anonymous No.19362237]

>>19346267
But it's gucci, mane.

[Anonymous No.19362297]

>>19346267
>British "people" having an opinion on food

[Anonymous No.19363223]

Is there halal biscuits and gravy?

[Anonymous No.19363297]

>>19363223
Nope

[Anonymous No.19363505]

>>19363223
Breakfast sausage from halal vendors must be avoided at all costs. You get a chunk of beef kielbasa or something. Inedible.

[Anonymous No.19364269]

>>19362182
Same. The frozen ones taste closest to homemade to me. Especially if you put butter on the tops and bottoms before you cook them.

[Anonymous No.19364279]

Watching Brits try these in America or react to videos about them, they literally have no idea what they're looking at--an American biscuit with bechamel with sausage. They look at it and think there are vegetables in the gravy, they think there is cheese on it, etc. Brit food must really be trash.

[Anonymous No.19364287]

>>19364279
They also think that biscuits must be the same thing as scones because they have scones and assume everything must be scones if it's not cookies

[Anonymous No.19364682]

>>19355986
>A cup of flour for one package of breakfast sausage
what the fuck, are you making spackle?

[Anonymous No.19364686]

>>19349911
This nigga knows what's up. One of the main reasons I never bother ordering biscuits and gravy from restaurants anymore is they never add enough pepper (if there's any at all) and it's just fucking bland.

[Anonymous No.19364693]

>>19357197
Humans call it soda, nobody unironically actually calls it pop or coke as a generic term unless they're a literal homunculus.

[Anonymous No.19365208]

>>19364682
I do usually when I make it for myself, I heavily brown the sausage into basically crispy bits of pork and a lot of black pepper and at touch of cayenne a la chef john.

[Anonymous No.19365214]

>>19365208
>1 cup of flour for 1 lbs of breakfast sausage
lol no, but I don't like soupy gravy.

[Anonymous No.19365233]

>>19346234
I don't, really. Not for myself, anyway. At my restaurant I would make some kick ass laminated dough biscuits with cream and sausage (made in house, because most breakfast sausage sucks ass in my town). The sausage would be the same as the patties, for the most part because good breakfast sausage is good like that, even without casing. I'd also serve a bunch of kinds of waffles and pancakes and other completely unhealthy breakfast stuff, as well as several good healthy breakfast plates, but you didn't ask, I know. Just my dreams of waking up at 2am every morning to make a bunch of rando rurals and meth induced truckers some really good food on their way to who the fuck knows.

[Anonymous No.19365276]

>>19346315
>HELP US!!!! AAAARRRGHHH!!!!

[Anonymous No.19365282]

>>19346294
I hope you've moved.
What gravy though? And were they cathead biscuits?

[Anonymous No.19365296]

>>19365282
Chatanooga is likely one of the last places with decent biscuits and gravy in the world that aren't full of hipster gimmicks. They have that, and some whiskey, if you don't tell Kentucky about it.

[Anonymous No.19365298]

>>19365282
https://youtu.be/VUtD2AsHSsU

[Anonymous No.19365301]

>>19365296
It's full of places with hipster gimmicks though. I can't even recall a place that's not a chain of some kind that serves biscuits.

[Anonymous No.19365318]

>>19365301
This is true. There are still pockets of less-than-ridiculous-living, though. It's mostly rural stuff, and the few truck stops that fight against it. A losing battle, it seems. City goers and tourists never cease.

[Anonymous No.19365324]

>>19365318
It's crumbling under the weight of hardcore Northerner gentrification and housing conversions to AirBnB.

[Anonymous No.19365329]

>>19365324
Is it that bad with northern integration? I thought it was mostly Western (Californ
ia, Washington, and Oregon refugees).

[Anonymous No.19365333]

I prefer cornbread and gravy. I make typical cornbread batter and cook it on a waffle iron then make sausage gravy, pour it over the cornbread waffle and top it with a fried egg.

[Anonymous No.19365341]

>>19365333
Make "meal gravy" with cornmeal like the old heads used to. butter/bacon or sausage grease + browned cornmeal + milk

[Anonymous No.19365343]

>>19346734
Not at all. Those bizarrely triangular Ameriscones are as you describe but the only difference between proper scones and Ameribiscuits is that while biscuits can be sweet or savoury, scones are always sweet-ish.

[Anonymous No.19365346]

>>19365341
Never heard of that. I'll look into it. I fucks with cornbread. One of the foods i grew to love after moving to the US.

[Anonymous No.19365350]

>>19365329
Which are the worst places in the country to get their refugees from. Integration is a strong word, they don't do that. They shit up housing costs, and have changed the overall attitude of the place. Downtown restaurants are primarily pretentious shitholes surrounded by high crime.

[Anonymous No.19365370]

>>19365350
they don't assimilate, that's for fucking sure. They seem to believe that because they can buy some ranch land there, they can dictate policy to the entire county. I don't know about the far east, but it's been that way in the neighboring states for eons. Californians have always been like that, Oregonians and Washingtonians have become the same in the last 2-3 decades, maybe going back as far as 40 years in some relatively modern terms. Beyond that, there are other influences that change perspective, but overall it all stems from California.

[Anonymous No.19366118]

>>19365346
Where from, asking out of actual interest.

[Anonymous No.19366126]

>>19365370
California really can't break off fast enough, we should help out, get like a million rednecks jump at the fault line at the same time and help it along.

[Anonymous No.19367899]

>>19365214
soupy? i figured 1 cup of flour would be too much for 1 lb sausage. never made that much roux in my life

[Anonymous No.19369025]

>>19367899
Don't worry about exact details,just cook up yer sausage and give it a good coating a flour.

[Anonymous No.19369848]

>>19369025
I agree you don't really need to measure it, but for people who haven't made it before telling them to use a cup of flour with one pound of sausage is going to give them fucked results. A single pound of sausage needs a quarter cup of flour at most to make a very thick gravy.

[Anonymous No.19371148]

>>19369848
Yeah they'll wind up with biscuits in gravy in biscuit.

[Anonymous No.19371213]

>>19347979
No it's not

[Anonymous No.19372073]

>>19346234
why does everything that the bri'ish cook looks like so shit ?

[Anonymous No.19372128]

>>19347852
I should kill you for saying faggot shit like that

[Anonymous No.19372139]

>>19353076
> Why do people like eating bread, butter, milk and meat?
Nigger shitskin issue. Mexicans are niggers too

[Anonymous No.19372148]

I’m from CA and my secret is to not use sausage and instead just make lots of gravy that’s not to thick. Using really good biscuits from a can makes it a lot better. Pilsbury ones are great.

[Anonymous No.19372176]

>>19346234
https://www.youtube.com/watch?v=_GN1lh9q5WE

I follow Cowboy Kent Rollin's advise on biscuits and gravy.

Also Brits can bugger right off. They think biscuits are scones, cookies are biscuits, chips are fries and fries are crisps. No wonder they lose the Civil War and their entire empire. Go back to eating your unseasoned mushy peas.

[Anonymous No.19372420]

>>19372148
Trying too hard

[Anonymous No.19372477]

>>19346234
I'm thirdie so I just can't make it at all.
I put pate on bread instead

[Anonymous No.19372535]

>>19346727
So with copious amounts of bitter nigger jizz?

Shiggy diggy.

[Anonymous No.19372810]

>>19372477
What exactly do you not have access to in order to make one of the simplest poverty foods that exists?

[Anonymous No.19372811]

>>19372810
biscuits and gravy

[Anonymous No.19372819]

>>19372811
>Doesn't have access to water, grain flour, animal fat, and milk

Just kill yourself, what are you living for?

[Anonymous No.19372835]

>>19372819
If I'm gonna have to make that shit from scratch I'm just gonna put pate on bread instead

[Anonymous No.19372852]

>>19372835
Nigger it is literally the easiest dish you could possibly make. It exists because uneducated black slaves had some pork scraps and nothing else so they made some sloppa. It takes 5 fucking minutes.

[Anonymous No.19372857]

>>19353076
Fuck you, biscuits and gravy came first

[Anonymous No.19372877]

>>19353076
>Retard thinks biscuits and gravy don't date all the way back to the plantation days

[Anonymous No.19372948]

>>19372857
It's a French dish.

[Anonymous No.19373086]

>>19372420
This is how I like it. Sausage is a big variable and the reason it tastes so different everywhere. The key is to down play the sausage and work on a good gravy and biscuit.

[Anonymous No.19373273]

>>19373086
You make the gravy from the sausage you fuckin reprobate

[Anonymous No.19373453]

>>19373273
>getting baited this easily
do better

[Anonymous No.19373471]

>>19346724
Why the toast? I can understand a fried egg or two but none of this makes sense. Also too much sausage.

[Anonymous No.19373475]

>>19347852
No one from anywhere that matters hates on this dish. You're basically outing yourself as an uncultured poorfag right now.

[Anonymous No.19373480]

>>19356567
Heh, yeah. Nothing like biscuits and gravy.

[Anonymous No.19373483]

>>19359872
kek'd n rekt

[Anonymous No.19373488]

>>19373273
>not making it from the bacon
Sausage gravy is good too, but you have to have the right sausage when you're making it.

[Anonymous No.19373525]

>>19373471
You can just use butter, milk, and flour and stir. I like this gravy so much more.

[Anonymous No.19373532]

>>19373273
You can just use butter, milk, and flour and stir. I like this gravy so much more. Not bait at all. No reason to gate keep biscuits and gravy to how you fuck around with burned ground pork with fat.>>19373453

[Anonymous No.19373544]

>>19373532
You could. Technically. And it would be gross and inedible.

[Anonymous No.19373557]

>>19362231
I go to Hardee's like a real southerner

[Anonymous No.19373568]

>>19346951
>eat a big plate of biscuits and gravy and not feel like complete shit afterwards.
but thats the point, i wanna get knocked into a food coma

[Anonymous No.19373578]

>>19355991
the meat grays instead of brown because you're boiling it in water not frying it in fat

[Anonymous No.19373611]

>>19373544
No try it. Makes a beautiful pure white gravy that tastes great.

[Anonymous No.19373632]

>>19373611
Fuck no. I would use that as a base or thickener to something else. That's gravy that someone has fucked up, not something that anyone makes and eats with a smile.

[Anonymous No.19373658]

>>19373532
That's called a bechamel, anon. And you're called a fucking retard.

[Anonymous No.19373674]

>>19373488
I do in fact add bacon for the extra fat and because I like the flavor, but if you're not making sausage gravy you fucked up. Same to defects who put barely any sausage in it, a good breakfast gravy should be like 60% sausage, it should be sausage with gravy, not the other way around. If you disagree your mom is gay.

[Anonymous No.19373683]

>>19373674
It's just a bacon gravy versus a sausage gravy at that point. Both have their place when in the certain mood for it. I like sausage gravy, but the quality of the meat really has to be there. Getting a chunk of bone meal or gristle when I'm trying to have biscuits and gravy ruins the experience.

[Anonymous No.19373724]

>>19373658
>>19373632
Stay mad. My version of biscuits and gravy is the only one I will make.

[Anonymous No.19373741]

>>19373724
If that's what you like, whatever. I feel bad for you though. The world was your oyster. Are you depressed? I just can't imagine doing that to myself unless too depressed to add anything with flavor.

[Anonymous No.19373784]

>>19373532
you need the spices from the sausage, retard

[Anonymous No.19373940]

>>19373683
Where the fuck are you getting sausage where that's a concern? Just grab a tube of Jimmy Dean's dipshit.

[Anonymous No.19374038]

too lazy to make food so I get mine at Wendy's. They're OK

[Anonymous No.19374167]

>>19373940

[Anonymous No.19374447]

>>19374038
Damn boy you are next level lazy if that's too much effort, impressive actually.

[Anonymous No.19374521]

>>19372852
>black

[Anonymous No.19374677]

>>19373724
the reply about it being a bechamel is correct though, a gravy is when you add meat drippings to a bechamel. don't get me wrong though a bechamel can be great on its own, it just aint gravy

[Anonymous No.19375224]

>>19346315
>Cor blimey! Stargazy!

[Anonymous No.19375235]

>>19364693
based guy who doesnt know the midwest exists

[Anonymous No.19375689]

>>19375235
You can't gaslight me faggot, the midwest isn't real. I should know, I have family out there.

[Anonymous No.19375713]

>>19364686
sometimes you gotta dump salt and pepper on it to make it good

[Anonymous No.19375741]

>>19375713
Nah I just don't order it anymore because I know it'll be a let down. It's always unseasoned or underseasoned with a laughably tiny amount of sausage and half the time the gravy itself is congealed shit. I think I can remember one single time I've ever ordered biscuits and gravy at a restaurant and not regretted it, and even then it was just passable.

Honestly just glad I started making my own before I ever tried it at a restaurant because I might've thought it was a shit dish otherwise.

[Anonymous No.19376796]

>>19346234
im gad this thread is still here, lingering at the top of /ck/ as it makes the europoors seethe, being something theyve never had the opportunity to appreciate.
is there anything better than a plate of buiscuits and gravy from a diner on a cold winter morning? some eggs and hasbrowns next to it?

YUMMY!

[Anonymous No.19377100]

>>19376796
>is there anything better than a plate of buiscuits and gravy from a diner on a cold winter morning?
Yeah, biscuits and gravy that you made yourself that aren't complete shit like the diner version

[Anonymous No.19377125]

>>19346234
I don't, and my experience to biscuits and gravy is limited to a really shitty version provided a hotel.

[Anonymous No.19377134]

Is it gravy if you can stand a fork in it?

[Anonymous No.19377178]

>lb of sage sausage
>brown up with a meat smasher tool
>cook 3/4c flour with it using the meat smashing tool to incorporate it evenly
>after the flour is cooked off of rawness add 2 cups of milk
>cook it down
>repeat as much as you want I usually add 4 more cups of milk
>add salt, pepper, and a splash of Worcestershire if you want
Done

[Anonymous No.19377198]

>>19377100
You know what chaps my ass about the diner? There is a place by me that sells biscuits and gravy with a biscuit and a half. Yup you read that right they cut a biscuit in half and give you one and a half biscuits and gravy.
This pissed my mom off so badly the one time we went there she went into a whole spiel against the waitress. She's like what the fuck are you doing with the other half? Are you gonna serve another customer one and a half fucking biscuits and gravy? You can't spare me two fucking biscuits? Jesus christ

[Anonymous No.19377204]

yummie yummie

[Anonymous No.19377223]

>>19377178
>meat smasher tool
Nigger what, just break it up with you wooden spoon while you brown it

>3/4c of flour and 6 GOD DAMNED CUPS OF MILK for 1lb of sausage
Are you making a fucking stew?

>Worcestershire

[Anonymous No.19377229]

>>19377223
I used to be like you but I was wrong. The meat smasher tool is a game changer for biscuits and gravy as well as taco meat. It gives such a fine even texture and it saves time and energy. Also it works better for incorporating the flour as I said
>are you making a fucking stew
Did you miss the 6 cups of milk and 1lb of sausage
If you dislike my recipe you don't have to use it but it yields a perfect result every time.

[Anonymous No.19377232]

>>19377229
>Illiterate too
Unsurprising.

[Anonymous No.19377238]

>>19377229
Motherfucker you're recommending a fucking quart and a half of milk for a single pound of sausage. That's not gravy that's milk soup.

[Anonymous No.19377242]

>>19377229
>yields a perfect result every time.
i need to see a picture of this sausage soup you're making

[Anonymous No.19377253]

>>19377229
>If you dislike my recipe you don't have to use it but it yields a perfect result every time.
Glad to see you're branching out Marie, planning a comeback for the channel any time soon?

[Anonymous No.19377254]

>>19377198
maybe they just like the number 3 like Tesla did. The power of 3, 6, 9

[Anonymous No.19377256]

>>19377238
Why are you pretending you can't read my post. You boil off the 2 cups until, get this, it becomes gravy. Then, you add more milk if you want, until get this, it gets thick again. And when it's thick like that guess what? It's gravy

[Anonymous No.19377276]

>>19377256
That's not how gravy works, friend

[Anonymous No.19377280]

>>19377256
Why are you pretending you've ever cooked gravy before? What do you gain from this?

[Anonymous No.19377288]

>>19377256
>Boil off milk

[Anonymous No.19377305]

>>19377256
>>19377288
Based anon eating his biscuits with a bowl of condensed milk. Your "gravy" cannot compete with this

[Anonymous No.19377306]

>>19377256

[Anonymous No.19377322]

>>19377256
>guess what? It's gravy
I feel like this should be the new wa la

[Anonymous No.19377367]

>>19377280
he's getting kudos from the gravy gang

[Anonymous No.19377482]

>>>19377100
>gravy that you made yourself that aren't complete shit like the diner version
obvious or suburb fag whos never been to a 1,000kperson town and gotten remarkable biscuits and gravy for a few bucks while not being harassed for a cigarette by a nigger
imagine thinking you can just whip up better buiscuits and gravy than a nice old woman whos been doing it for 50 years

[Anonymous No.19377508]

>>19377482
>Can't cook
Not all of us live off hot pockets and fast food. The rest of us actually cook, crazy I know. And my kitchen isn't full of grease, ratshit, dirty wages, and cheap frozen ingredients.

[Anonymous No.19377659]

>>19377322
I agree but if you see meme potential like this in the wild, it's up to you to make it real. Can't count on others to
>get this
or
>guess what? it's gravy
post enough to make your dreams into memes

[Anonymous No.19377703]

>>19346234
I use Jimmy Dean's "Sage" breakfast sausage. Flour then milk. Cook to you're happy with the gravy.
I just use the tinned buttermilk biscuits. I rarely make them from scratch.

[Anonymous No.19377713]

>>19357197
it's soda around here

[Anonymous No.19377740]

>>19346315
Maybe I'm fucked up but I've seen this get memed so hard that I actually want to try it.

[Anonymous No.19378067]

>>19377276
Yeah huh it is cuz it works every time and it tastes great

[Anonymous No.19378125]

Jimmy dean half sage, red pepper, black pepper, paprika, bacon grease, milk, flour & half a tall boy of PBR.
Tall boys come in a 4-pack. I pour half of one in the gravy & drink the other half while I cook. A tall boy with breakfast....kino

[Anonymous No.19378164]

>>19353076
Don't you dare shit on shit on a shingle
Shit is delicious and kept many men warm on a cold morning

[Anonymous No.19378237]

And then, there was BuzzKill
https://www.youtube.com/watch?v=qIvQs1F3i2U

[Anonymous No.19378270]

>>19378237
I ain't clicking that nigga

>>19378067
Post the soup, anon

[Anonymous No.19378283]

>>19378270
It's "those people" being all judgy about it and saying what they think their kind are supposed to say.

Here's an Australian redemption arc https://www.youtube.com/watch?v=bJPMDWiQaHo

[Anonymous No.19378287]

>>19378270
>soup
It's literally the wolfe pit's gravy recipe

[Anonymous No.19378324]

>>19373658
I’ve never met a single person who said bechamel IRL and wasn’t an insufferable pretentious faggot.
Do you brag about working in a kitchen for a living too? Not even a thousand a week for 60 hours lmao eat shit poorfag

[Anonymous No.19378346]

>>19347845
this but i go with the country pills b big biscuits.

[Anonymous No.19378387]

>>19378324
It's just the term used for it. Have you not ever watched how something is prepared and been like "Ohh, that's what that's called."?

[Anonymous No.19378486]

>>19346234
https://www.youtube.com/watch?v=BoFkDmTm2uc

[Anonymous No.19378518]

>>19378324
Okay how's this for you Cletus, that's not gravy it's milk sauce you retard

[Anonymous No.19378531]

>>19378287
>wolfe pit
The guy who prides himself on making $2 stew?

[Anonymous No.19378537]

>>19346724
Same, anywhere that sells biscuits and gravy around here is $8 tops. My time is worth more than making this shit.

[Anonymous No.19378545]

I just go to the local dinner, get a side of scrapple and hot cakes

[Anonymous No.19378556]

>>19378537
It takes less time to make than it would take me to drive anywhere that serves it. Does time spent traveling and waiting for someone else to cook for you not count as your valuable time that you can't spare?

[Anonymous No.19378560]

>>19378556
Move to a city chud

[Anonymous No.19378569]

>>19378560
Does moving to a city mean living inside a diner?

[Anonymous No.19378613]

>>19378560
Ah yes, the city, exactly where you go to get good biscuits and gravy

[Anonymous No.19378737]

>>19378531
In the past he had real recipes

[Anonymous No.19378748]

Casinos are depressing but I got really good chorizo biscuits and gravy from one once

[Anonymous No.19379439]

>>19378518
Quit being such a butthurt loser you defensive baby. Just admit you’re a fag and move on

[Anonymous No.19379741]

Just made some gravy for the first time after reading this thread.
I used left over sausages from 2 days ago that were allready cocked and i didn't want to use all the milk in the house so i used a bit if water.
The gravy turned out very thick almost like an undercooked pancake and i underestimate the amount i would get
It feels like i committed a sin

[Anonymous No.19379762]

>>19378748
that picture is depressing too

[Anonymous No.19379805]

>>19379439
>Stop pointing out how retarded I am, it makes me feel bad

[Anonymous No.19379850]

>>19365333
Nice trips and that's a great idea. Will have to try sausage gravy over cornbread. I imagine it's delicious

[Anonymous No.19379854]

>>19357197
Soda and Pop are both acceptable variations because Soda Pop is a term for carbonated drinks. Coke is retarded because that's just one type of soda that braindead sunbaked southerners can remember so it became common vernacular

[Anonymous No.19379861]

>>19377482
Yeah, I can make it better because I know what I like and she doesn't. If I wanna make it with spicy sausage, I will. Old Betty or whoever the fuck just makes it according to how the restaurant wants.

[Anonymous No.19379867]

>>19377253
Top fucking kek
What a mess that channel was. Literally only two videos and they had to disable the comments because of how much crap she got for her horrible recipes

[Anonymous No.19379871]

>>19378324
>Using the correct words for things makes me mad!!!!
I'll use the correct words for you: dumb fucking newfag

[Anonymous No.19379876]

>>19379741
Well I don't know if you committed a sin but you definitely fucked up that gravy

[Anonymous No.19380095]

>>19379741
>left over sausages
in addition to the retardation on display with the rest of your post, this makes me think you didn't use crumbled breakfast sausage either. the amount of braindead cooklets on this board istg

[Anonymous No.19380221]

>>19380095
I didn't had breakfast sausage at hand and the leftover was all i had, also i was hungry
>>19379876
I will try making it again, maybe adding water will fix it

[Anonymous No.19380281]

>>19380221
Holly shit it worked. I have lost all faith like in many things i touched it worked out. Its a gravy now, but i no biscuits so i eat like a soup with tost.
Next time i will make it proper so that you guys won't have a second attempted suicide after reading my posts

[Anonymous No.19380532]

>>19380281
>Make a horrible abomination from leftover sausages
>Try adding water to make leftover sausages soup
>???
>guess what? It's gravy

[Anonymous No.19381233]

>>19380532
It was my first gravy. Im glad it turned out edible