Southern Comfort! Biscuits and Sausage Gravy Recipe!

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'mma come over here the first thing we GNA do is we going to go ahead and hit bake we going to hit 425 and start cuz that's where 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 and Grilling with a.com and that's wab.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 PB 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 Mashers 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 graving 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 F to work on our workstation cuz we going to make our you know our biscuits all right and just to elaborate when I said 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 you know I'm just looking for the Crusty piece look at that right there don't that 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 first further and then anything that is not fully cooked so 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 always keep that hot soapy water you know right next to you you guys look I got it right here cuz I like to clean as I go right so now I'm going to go ahead and whis 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 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 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 I mean you start coming up with pieces like this you know what I mean to get a little bit like on a 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 flow on here and just spread this because 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 just to make sure nothing sticks now I'm GNA go ahead and just take my dough and just drop this in to center just like you see right it's got that doughy consistency now I'm going take this and I'm going to give this a little bit of a massage of 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 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 pen 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'm G fold it over like that and now I'm going to work it 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 cuz 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 is sticking just go ahead run some of this on here and just roll it out I like to have mine close to a/ 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'm going to roll one more time and that'll probably be the last now I'm going to bring a little flower over here these little pieces right here to come off you can just add them on top cuz we going to mask those in right so now I take the rolling pen and just start rolling it just like you see 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 know Noti I went ahead and just made sure I put a little flower 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 bacon sheet and then you just want to start lining them up look at that right there that's how we get that and I'm going to 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 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 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 that go 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 what 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 are going to add as much onion to it as possible you know that you guys like on your end or guess what you can AIT 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 sausage out here you know what I mean if you can 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 switched over and got my rubber spaser 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 a a medium high right just trying to get those onions to you know catch up 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 for me to cook 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'm going 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 stiring 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 kid friendly it keeps everybody say 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 [Music] 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 to I'm going to turn my fire off now cuz I think I'm thick enough I'm just going to add a generous pin 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 chives 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 little chicken broth you know what I mean all of that is like levels of and layers of flavor you see how 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 taste [Music] 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 is what you want to know you want to know how it is with this great 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 of 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 your time to say thank you for watching this video don't forget to like smash that subscribe button and tell everybody out here there's a channel out here to 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 so I'm out peace