Table of Contents:
Homemade Biscuits & Sausage Gravy (Delicious Trailer Park Cooking Recipes)
Video taken from the channel: Genie B. Delishus
HOMEMADE HEALTHY KFC CHICKEN GRAVY CHIPS DIET KFC LESS FAT/SALT/CALORIES HOME_GARDEN_CLEAN
Video taken from the channel: HOME_GARDEN_CLEAN
How to cook Healthy Recipes Vegan gravy | Healthy Nutrition at Buchinger Wilhelmi
Video taken from the channel: Clinic Buchinger Wilhelmi
The Ultimate Gravy | Gennaro Contaldo in 2K
Video taken from the channel: Jamie Oliver
How to Make Healthy Gravy from Scratch
Video taken from the channel: EatingWell
Fail-Safe Gravy for Christmas Dinner | Jamie Oliver
Video taken from the channel: Jamie Oliver
Easy To Make Low Carb Gravy Recipe – Turkey – Chicken – Beef – Keto
Video taken from the channel: Papa G’s Low Carb Recipes
Reducing Fat and Calories in Homemade Gravy When you make homemade gravy using pan drippings, you can reduce the calories by eliminating most of the fat. If you are used to making gravy with flour, the fat combined with the flour makes the thickening roux. Instead, you can retain the flavor of the meat and use cornstarch as the thickening agent.In a Homemade Gravy (1 tbsp) ( 1 Tbsp ) there are about 34 calories out of which 2 calories come from fat. The total fat content of 1 Tbsp Homemade Gravy (1 tbsp) is 0.25 g. Within the fat content, a Homemade Gravy (1 tbsp) contains 0 g of saturated fat, 0 g of trans fat, 0 g of polyunsaturated fat and 0 g of monounsaturated fat.
Use less fat. For every gram of fat added to a recipe (and there are about 13 grams in a tablespoon of oil or butter), you add 9 calories. The trick here is knowing the magical minimum of fat is.
Calories: 94, Fat: 6g, Carbs: 4g, Protein: 7g, Fiber: 0g. Calories In Sausage Gravy Homemade with whole wheat flour. Calories: 185, Fat: 12g, Carbs: 10g, Protein: 10g, Fiber: 1g. Calories In Sausage Gravy, homemade. Calories: 2,342, Fat: 178g, Carbs: 58g, Protein: 92g, Fiber: 1g.
Calories per serving of Homemade milk gravy 45 calories of Milk, 2%, with added nonfat milk solids, without added vit A, (0.33 cup) 40 calories of Crisco Pure Vegetable Oil, (0.33 tbsp) 18 calories of.Gravy Gravy Homemade Cream Gravy. Serving Size: 0.5 c. serving. 90 Cal. 27 %6 gCarbs.
60 %6 gFat. 13 %3 gProtein. Log Food.
Daily Goals. How does this food fit into your daily goals? 90 calories.
13. Minutes of Cycling. 9. Minutes of Running.
33. Minutes of Cleaning. Recipes & Inspiration. Other Popular Results; Cream Gravy.
Homemade.Get ready for the holiday season with this basic Gluten-Free Gravy Recipe. It will work with any type of fat and stock.
Adapt this gravy for roasted meats, turkey, and chicken. Calories 251 Calories from Fat 171 % Daily Value* Fat 19g 29%. Saturated Fat 8g 40%.
Cholesterol 29mg 10%. Sodium 951mg 40%. Potassium 129mg 4%.
Carbohydrates 17g 6%.However, reducing the amount of food you eat can be difficult in the long run. Here are 35 simple but highly effective ways to cut calories and lose weight. Share on Pinterest.
I have been making this recipe for 5 years now and it is still the best one. I love this recipe. It is so so good. I wouldn’t change anything and I will not use any other sausage gravy recipe.
I love to cook and I only keep the really good ones. This is for sure a.This easy brown gravy recipe with meat drippings, flour, broth is ready in 15 minutes. Calories 173 Calories from Fat 108 % Daily Value* Fat 12g 18%. Saturated Fat 7g 35%.
Cholesterol 30mg 10%. Sodium 994mg 41%. Potassium 129mg 4%.Calories per serving of My Homemade White Gravy 41 calories of Milk, 1%, (0.40 cup) 25 calories of Canola Oil, (0.20 tbsp) 23 calories of Flour, white, (0.05 cup).
To reduce calories, can halve the butter to 30g/2tbsp when flour is added, mixture will be crumbly rather than “wet” (as seen in video) but will dissolve in liquid (use whisk). 33 cal per serving reduction.Calories in Sausage Gravy based on the calories, fat, protein, carbs and other nutrition information submitted for Sausage Gravy.This beef tips in brown gravy recipe is easy to make. Start by heating the oil in a heavy pot over high heat. reduce the heat and cover the pot.
Let the mixture simmer for 15-20 minutes. After it has simmered, whisk in the gravy mix powder and the cornstarch slurry. Let the dish simmer for another 15 minutes or until the gravy is thickened.
Better Homes and Gardens beef in red wine gravy. Per 1/5 of recipe Calories: 90 kcals. Fat: 2g; Carbs: 17g; Protein: 3g; Quaker. Quaker instant grits red eye gravy and country ham. Per 1 packet Calories: 100 kcals.
Fat: 1g; Carbs: 21g; Protein: 3g; Betty Crocker. Betty Crocker mashed potatoes and gravy hearty beef. Per 1/2 cup, mix.
List of related literature:
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| from Saunders Q&A Review for the NCLEX-RN® Examination E-Book | |
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| from Nancy Clark’s Sports Nutrition Guidebook | |
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| from Nutrition Now | |
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| from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques | |
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| from Jane Brody’s Good Food Book: Living the High-carbohydrate Way | |
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| from A Collection of Simple Anglo-Indian Recipes | |
| |
| from Sauces: Classical and Contemporary Sauce Making, Fourth Edition | |
| |
| from American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition | |
| |
| from The Constance Spry Cookery Book | |
| |
| from Completely Perfect: 120 Essential Recipes for Every Cook |
166 comments
Nice gravy..he may be outnumbered by gordon but he can surely teach viewers well not in a fast paced manner.
hi, I’ve been making biscuits with sausage and gravy for about 35 years and I know from experience that you need to cook your flour for the gravy. you make a roux first then once that flour developes a nice and nutty aroma you add your milk and stir out any clumps. add salt n lots of freshly ground pepper and a bit of “worshtishire” sauce (spell check unavailable) it gives it an amazing flavor but its barely noticeable. cooking out your flour for the gravy is a must!! otherwise you’re gonna taste raw flour and that ruins the flavor of a traditional gravy and biscuits!
which one is better as a thickener psyllium husk or xanthan gum?
Made the mistake of using whipping cream instead of heavy cream, since it’s all I had at the time. Required much longer cooking time, which reduced the yield. My fault! Also substituted tapioca flour for xanthan gun, which also may caused slightly less thickening.
What if you don’t have the Browning sauce what else can you use
Thanks so much for the recipe! You have an excellent voice for documentary voice-over work!!!
I think my problem was I just tried putting xanthum gum with chicken stock, and it made it like a slime. will definitely try this
This is theee best gravy I’ve ever had in my life! Thanks so much Papa J ��
It’s delicious but I should have omitted the salt as my stick from the chicken I boiled was already a bit salty! Still amazing and was so simple to make! You are awesome!!!!!! Thanks again
no, gennaro is not supposed to be presented this way. he is more cool when he is doing “old school” style. u know what i mean…
Making this right now and adding chicken a giblets to serve over my dressing! Awesome thanks for what u do ������
Papa G you are killin me Brother! Please tell me you’ve made a roux!?!
Hey papa g could i possible make this in advance and freeze?
I just made this without the onion because I didn’t have one and I added about a cup and a half of shredded chicken and served it over keto biscuits! Delicious! Thank you!
Lovely video!!! I really liked this calm-down but passionate Genaro!!! Altough i love the loud Genaro as well!
Papa G do you think this would still thicken w/o the xanthan gum?
Wow, made this tonight and poured over baked chicken, asparagus, and mashed cauliflower. Absolutely delicious! Wouldn’t change anything about this recipe.
That sure looks delicious Papa G. AS USUAL I look forward to all your recipes. Thank you. ❤️
I did this gravy for beef I just didn’t have any tarragon or rosemary but it still came out absolutely amazing if your looking for an amazing keto gravy and low in carbs this look no further cause this is it!!!!!��✨��
Shaking his head in a no direction, makes me have zero confiendence in answer whilst saying “so good” at the end…
Your voice reminds me of the guy who calls numbers at my local bingo hall…. and I am not complaining! 😉
Funny thing is I find my self watching this video every year and following the same recipe but i still watch him do it! Makes me feel festive ��
Your flour was still raw when you added the milk. That’s not good!!!
I made this gravy for the first time today, it is FANTASTIC! Thank you!
Bleahhhh bleahhh English food is sucks i can’t believe this sauce gravy is what pigs eating for breakfast bleahhhhhhh bleahhhhh i better ate squirting sauce from a black women instead of it i can swear��������
JUNK = WHERS THE EGG PUTING THE FLOUR AND PEPPER IS AWFUL THIS IS NOT GREAT CHEFS OR JAILHOUSE YEEECCCCCC!
This is the voice I want to hear welcoming me to the pearly gates
Can this be frozen and then reheated? Will the consistency be the same?
Thee best keto/ low carb cooking channel on YOUTUBE! Thanks for sharing your knowledge with us
Papa G, may I suggest you to put out a cookbook? I’m sure it would be very popular and I for one would buy it! I love most of your very creative and delicious recipes! Keep ’em coming.
the xanthan gum is so expensive, is there anything else to use instead as a thickener? I am doing keto and I am on a very limited budget. thanks so much for your videos
You have such a nice calm voice! My husband and I have been on a low carb diet for about 4 weeks ��His blood sugar is doing sooo much better and he love gravy��❤️��Bless you
Yet another winner. It’s gonna be a very Papa G style Thanksgiving!
Gennaro Contaldo is one of the most symphatic persons on the whole www!!!
I tried making this a few years ago for our New Year’s Eve feast and turned out great. Wonderful recipe. Thanks, chef!
Black olives and a can of cranberry to thicken a turkey gravy is a game changer.
But would you eat the turkey stone cold then if it has been resting for 2 h?
This is, hands down, the best gravy EVER!! Keto or otherwise! I appreciate your hard work and sharing..God bless❤
Is the xanthum gum a necessity or can that be substituted with psyllium husk?
Thank you! This is my first gravy and I came out incredible delicious. Marry Christmas ��
Ok, I will buy a special pan for making gravy (instead of my teflon pan that I used for the turkey). That’s for sure. Short and for me it was a useful video. Thanks Jamie!
I follow his gravy receipts to the letter & I can never get that brown colour.
Your voice sounds like the dear kitten video voice. Sounds like a great recipe thank you
The vest gravy in the world is bisto.But may try this one time.
Do you really live in a trailer? I do and I love it. Thankfully im situated on family land.
is it just me or did the “incredible gravy” arm motion at 2:00 signify a fully erect mans piece
How can you not love Gennaro?!
He’s so sincere in his words and cooking!!
I did this recipe last year plus the Turkey for the first time. OMG MY FAMILY LOVES it was my firat home made turkey for christmas. I cant wait to do again this year
My gravy had a very bitter after taste. Any idea what that could have been?
Additional tip: right before serving, melt a nice piece of butter in it, to make your gravy silky and shiny!
I’m sure it is lovely gravy but I would not know what to do with the veggies that the gravy was cooked in. There is no way I could throw them away as that would be a crime in a world that has people hungry! It is also wasteful and morally wrong! I make a lovely gravy without this waste. Thank you!
I guess I’m the only one concerned about how hot that looked when he tasted it lol
Looks much more incredible than mine. I give it a shot! Thanks
Jaime you’re the man ���� wish I can have cooking lessons from you
You have such a great personality for this type of show. You should be on Food Network. You are better than any of their chefs at hosting a show.
Can you eat those veggies or use them for stock? It seems a waste to throw them out.
Is the turkey supposed to be getting cold in this casual 30-40 minutes?
It looks ok mate but wouldn’t it be quicker just getting some bisto gravy granules and putting quite a bit of mint sauce in??
Sad looking turkey. If you had tied up the legs they wouldn’t be burned and you could have gotten more color on the skin of the turkey breast.
That poor turkey looks tortured. Legs in the air and burnt. Has no one taught JO to truss a turkey? But thank you for the very quick way to throw together a sauce.
Nice work Genie! Love the way you rub the meat and smoke the weenie as part of your preparation process. I’d love to give you my secret Home-Made ‘Sausage Sauce’ recipe. Do you wear Moo-Moo’s and drive a 93′ Lincoln by chance? Yep, keep it all fresh, the show is great and I look forward to seeing you do pushups. Good luck bruiser.
Jamie why did you change your shirt from roasting to making gravy… lol
Hi my husband mention you’re show to me. I decided to look at your videos jailhouse burrito loveeeeeeeeeeeeeeeeeeee it. Your video is so awesome he wants me to make the burrito. So I decided to subscribed.
For my Turkey, I use ONLY two spices and ONE herb.
For my stuffing, I do the “Simon and Garfunkel” thing.
For my gravy, I use those “handy packets” and mix them in with an ever-growing white sauce.
That’s IT!
Im just to say that this still works!
😀 Got myself a lovely gravy for my roast pork. Thanks! It is really a keeper.
Caution: First time I tried this, I used beets among the root vegetables. It taste great, but you get a pink-colured brownish sauce! lol Also, I would not recommend using too many carrots an especially not beets AND carrots. They both give a sweet flavour and it easily ends up too sweet.
I love biscuits and gravy with eggs and bacon my favorite!!!��������☺️������
This Gravy is hands down the best gravy ive ever had. I didnt add stock, just water instead and its still so flavorful
Wonderful video! Similarly, I roast my turkey on a layer of peeled, halved onions, chunked carrots and some celery too, with various herbs and such. The bacon I put on top of the turkey removing it for the final browning of the birdie. The thing I do that we enjoy, is after roasting and removing the turkey from the pan I carefully separate out the onion halves and carrot pieces (that were deliciously cooked in those turkey juices) and save them to arrange around the roasted turkey. Sometimes I brown them up a bit more under the broiler first. It makes a nice presentation, and they taste so very good! Many thanks for your program from an old Mom in Canada:-)
I don’t understand a part the turkey is waiting 2,5 hours after baking. Do we have to eat it cold or do we put it for couple minutes in oven again?
Now thats the tastiest Way to make a gravy ������ awesome video!!! Thank you sir. Learned a lot ������
I love Gravy! only problem is no amount of gravy is ever enough gravy, same goes with roast potatoes.
WHY AM I COOKE SOO GOOOD???!?!?!??!!?!
i missed that line:-((
I wonder what type that stove top that is it would go great in my house I wonder what company made it also great tips about how to make gravy.
From the tray to the blender to the saucepan is easy and tasty
I’ve always been intimidated with the gravy and get really stressed. I followed the basics of this gravy method and it was the easiest & best gravy I ever made! The trivet of veggies was amazing advice!
I don’t use any flour in my gravy, just milk and with a cornstarch and water mixture.
A total DIY Gravy virgin, so followed this to the tea and it was utterly fantastic! Everyone loved it! Thank you J.O for holding my hand and walking me through it. Loved your video and will use if forever!!!
Did it last year gonna do it today again! ABSOLUTELY LOVE IT! last year with duck this year with pork:)
Be sure to �� SUBSCRIBE & click the “��” for more recipes http://papag.cooking/SUBSCRIBE and thanks for watching!
traducão…
acho que esta receita é simples e gostaria lhe tirar as duvidas na tradução.
Primerio, a receita não utiliza os rins do peruuma imagen passa rapidamente mostrando isto.
2coloque as “gibletspescoço, coração, sei la, coisas na fotomenos rinsnuma panela e cobre com agua, cozinha para 90 mins
3jogo este “suco” num vaso que tem medidas se tiver
4jogo neste vaso, tudo que sobrou no fundo da assadeira do peru, e eles tem aquele peneira ou algo que separa a gordura no momento de jogar junto do “suco”
5a medida deve ser 1.25 litros se não der isto, pega o peito de frango e fazer mais “suco” no mesmo jeito do passo 1 e combine para fazer 1,25 litros
6coloque assadeira no fogãoduas bocas e joga um vinho ou cachaça ou brandy para soltar tudo grudado no fundo -( ja jogamos fora a gordura is mistura)
7-depois ficar solto veja no filme-jogue o liquido1,25 litro e mexa, fever e cozinha ate chegar ate a metade
8-pega farinha do trigo e mistura com o restante do liquidomexe e as poucos, coloca na panela ate fica uniforme 2-3 minutos
9-disligar fogo e jogar os temperos que voce acha que faz gostoso
If i subscribed to Jamie’s Olivers channel is all because of Gennaro Contaldo. I love this man because he is very natural and really loves what he’s doing and i love his sense of humor. Thanks Gennaro
if this guy narrate even the simplest things, it’d still be beautiful:D
just sayin while u r doing ur gravy, ur chicken gets cold… shame
pls dear chef´s of the world alcohol DONT DISAPPEAR!!!
gosh, get ur ** together
anyways, beside that, nice vid, nice recipe
I really like his narration! And the recipe is absolutely delicious!
I really like his narration! And the recipe is absolutely delicious!
Awesome gravy….going to make this delicious rich gravy sooooo yummy i always put orange/clementine celery fresh herbs for the trivet havent used onions but i will it sure will bring gorgeous aroaming yeahhhhh!! thanks Jamie Merry Christmas to u & the family ��
Is that an aluminum tray?.. ewwww!… he’s scrapin’ aluminum into his gravy!..alzheimers anyone…:P
The The Ultimate series sponsored by Hotpoint brand is bringing us excellent tips through revenues performed by great cooks. Lovely shiny, silky, tasty gravy, with several layers!
How much heavy cream is some heavy cream? I am blind or things like that printed on the screen?
I really like the way these videos are designed.
But such a joyous soul als Gennaro’s shouldn’t be contained and side-recorded
No, the alcohol won’t disappear, please stop perpetuating this myth.
Chef I am going to try this gravy today.. but want to make with with two sauces, can I use white wine as well. Respect, Thank you.
Холодная гамма цвета сделала еду не аппетитной. Но рецепт, выше всяких похвал.
Thank you Gennaro, with you I improve my English and enjoy cooking.
Have you a great sunday! Greetings from Rotterdam
This was like a romance novella starring Gennaro and the gravy!
Were you the voice on mutual of Omaha wild kingdom…? Nice job
I didn’t know you could put a roasting pan directly on flame. Does it have to be a certain material/type? Anyone know what kind he was using?
what sort of, and how much, stock does one use for a roast lamb gravy Jamie? how much water did you add?
Idk how I feel about the voice over. But new things must be tried.:)
Thanks for responding. The Sausage Gravy & Biscuits looked great but when I saw the ashtray I was like Auuugh! So it’s nice to know it’s just a prop.
whats the point in slaving away to cook a roast dinner. just to cover it in gravy made up using cheap granules.go gennaro
I need more of this wine pooring in 2K, preferably even 4K even though I don’t even have a 4k screen:D
I love southern comfort foods… do you have easy recipe for Chicken Friend Steak and Cream Gravy?
the alcohol will not disappear.. edit: but I don’t mind. I put alc in my food very often, because Genaro <3
You can also use a shot of apple cider vinegar in the milk to make buttermilk.
+Jamie Oliver, as usual, Gennaro is the best! You have made my day with this gravy!
Loooooooooooooool! Jamie Oliver telling me how to do Christmas dinner gravy! The guys business is food, the guys business just went down the pan! No thanks Jamie ill still with Ahhhh Bisto! Ps. Shame you didn’t put that “fail safe” on your restaurants, Merry Christmas.
the video is good but i personally like the life commentary better than after commentary, the video seems more alive then:D i always get the vegies in a blender together with the sauce, so the flavour gets intensified 😉
Oh, this was a lot more cerebral than the usual, flamboyant Gennaro. I liked it, it was a skillful verbal performance.
It was pretty interesting to see Gennaro, the charismatic and extremely unscripted guy, do voiceover on carefully selected footage.
Maybe you should reconsider this audio filter you put on him.
This was…kinda weird? Nothing in the video really worked for me, personally. A gravy is pretty boring to watch in slow-motion, the voice-over was almost lifeless (which says a lot considering it’s Gennaro), and the music just seemed out of place:/
People need to grow up, seriously. Viewing these videos is free so why complain when this channel can earn some money and upload well-shot, aesthetic videos like this one of Gennaro preparing a gravy recipe. The more Gennaro and co. cooking sooooo good, the better.
Somehow you gotta love the extremely lame product placements in this video. it all seemed fake from the get go, and that was confirmed when the camera focused on a name.
..the sauce looks okay though.
For the coating
200g flour
1 tsp basil
1 tsp ginger powder
3 tsp salt
1 tsp white pepper
2 tsp black pepper
2 tsp thyme
½ tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
For the wet mixture
200ml milk
2 tbsp lemon juice
For the gravy
1 tbsp butter
2 tbsp flour
1 beef stock cube
1 chicken stock cube
water, boiled
For the Chips
5/6 potatoes
1 tsp salt
1 tsp pepper
1 tsp oil
Serve with bread roll and salad ��
Gurrrrrllllllll….. that looks yummy. I haven’t had that in sooooooo long.
Show lot of clevage, and u will get lot more subscriber’s. ��
I decided yrs ago to be a gravy aficianado.
I know how mixing deals so doing so made sense since im a hungry man.
Meat juice / fat
Flour milk.
Heaven brew.
There are a few methods.
Either way do it right.
Happy hungry.
I think your great… But please get rid of that ashtray. Very gross looking. I have subscribed.
There are some rude remarks here! These folks are ill mannered and just plain ignorant. I think you do a good job with your recipes. Continue on and don’t even give these rude ones a reply! If they don’t like what they see, they need to move on to something they do like and shut up!
Hi from the Ottawa Valley of Eastern Ontario, Canada. Biscuits and gravy isn’t a thing up here… but I sure wish it was!!! You are a marvelous cook!:)
I just discovered your channel, and I subscribed halfway through the first video that I watched-Fried Spam, potatoes and egg…I also like corn in my fried potatoes! Anyway, you are a beautiful lady and I love your shows and recipes! Keep up the good work….thank you!
I watch Gennaro not the food, i mean food is fantastic but Gennaro is super Fantastico, it makes me cheerful…why i cook so gooooooooooood….
It’s strange seeing Gennaro making something that is not Italian
Looks so delish! Can’t wait to make this during Christmas! <3 <3 <3
Should have just flipped it first to cook a little, then cut it up w/ spatula
Just now seeing this video. I see it was 2013 & we are in 2019. But how long should you wait to start the biscuits. Seem like would be terribly cold before the sausage and gravy mixture to complete.
I am just an old hillbilly, but I got to say your biscuits look horrible!!!! My 25 yo son made the best textured biscuits I have ever had, damn kid doesn’t know what recipe he used. My point here is to always keep an open mind. Explore other things try new recipes, give your self a chance to grow in your thoughts and your experiences. If your gonna teach how to cook like trailer trash, then know what your doing and how to do it. Don’t settle for the same old shit you can get at the downtown Dinner show us how to make it better. Why? Because we poor people who can’t afford to buy land to put our house on didn’t raise wonderful children by feeding them sub par meals. We fed them with low cost nutritional meals.
Teach that!
Show poor people how to make low cost and wholesome meals for their families. And dump the trailer trash motifs!!!!
Also there are better biscuit recipes out there yours don’t look good at all. look up angel biscuits they look amazing and I am gonna try to make them this weekend myself.
Wait. I’ve been missing you all my life? Your voice, video style, etc are perfect for this type of thing. Way to go.
You can save yourself some time by shaping the dough into a rectangle and cut it in squares. Then transfer to pan. Looks delicious. Just missing a fried egg on the top!
Try bacon grease on your biscuit pan, it’s really good, everyone should save your bacon grease in a mayo jar, it’s great to season green beans too.
Hey I’m a cook went to school for it for 6 years and it doesn’t hurt to get new ideas, after 40 some years of cooking I’m just sick of the same old fancy crap, I’m southern, I love down home cooking and being a cook for big restaurants she has still taught me stuff yeah I will change it up by adding onions or something stupid like that and I do fry a lot of my stuff in bacon grease that’s just for flavor and it’s a southern thing you need to open your mind and watch this woman you might learn something, I’m finding a cheaper way of cooking and lots of different and cheap things to cook and most of her stuff is fast and with my back I just can’t handle standing over a stove anymore.
If you don’t have lemon you can use a cap of vinegar to make your butter milk.
you go Miss GBD. love the vids. Hungry just watchin. keep on cookin mama.
Being a northener, I had heard of but never tried biscuits and sausage gravy. I was visiting my aunt in Charlottesville VA and while we were shopping at Krogers, she took me to their little in-house coffee shop where I had my first biscuits and gravy. Ah jes luffed it! Love at first bite. I now have it when its listed on a breakfast menu, but I had never cooked it home…that is… until now. Thanks for this fabulous recipe. I’m running out now to get some butter milk and sausage. Thanks honey.
You know what pisses me off? Crisco and now ALL the brand of shortening are sticking that fucking PALM OIL in them! Pie crust does not turn out the same… I want plain ass, hydrogenated SOYBEAN OIL.
those biscuits look sooooo good yummy for my tummy yum yum eat em all up
Suger in biscuits? You must be from the north. like your Chanel though.
Use any alcohol. Wine, port or sherry. Otherwise it will be just like a chicken soup….
Jamie Oliver is one of the most annoying people on the planet.
Yo. Throw a bunch of butter in with the sausage and COOK your flour. raw flour isn’t as good. It will be a million times more flavorful.
I don’t know why I watched this. I’m on a sodium free diet but I love sausage, gravy and biscuits. Now I’ll have to suffer just thinking about it. It looked good.
You guys really should have taken my advice on not speaking about science during these food tutorials
If I were on ‘Death Row’ this is what I’d want as my last meal, it just might kill me anyway….hahahaha.
No frills cooking, I love it!! Could you do more recipes like this?
My go-to Thanksgiving gravy recipe. This is a huge hit every year! Thank you for the knowledge, Jamie!
wtf is on your head?? why is your wig hanging low on your face.
When you didn’t ‘drain the fat’ off the sausage I knew you were the real deal. NEVER waste pork fat! Thanks Ms. Genie, for another awesome Southern comfort food recipe.
or a receipt for buttermilk pie or peach cobbler.. trying something new for Thanksgiving… maybe a easy way to make a 15/20 lb. turkey? mine comes out tender, but falls off the bone. the white meat is juicy. but I have to cook it for all day to get juicy but I have the problem of the bird not browning. any advice on browning your turkey?
Sudden urge to deck out my kitchen with some bangin’ Hotpoint technology.
I usually do not cook comfort food but this recipe deserves the try
I made this and it came out better than the crap you get in the packet from the store. Than-you sir.
And Jamie, you should concentrate MORE on being yourself, rather than having wet dreams of becoming the “Next Gordon Ramsay”.
I mean REALLY! WHY should YOU want to INSULT yourself, like that?
I like your style Ms. Genie. Thanks for sharing. Reminds me of home.
Hi Genie!
Know you there is no rule that says biscuits need be round? It is possible to just cut up the dough you have spread out on your board making rectangles.
The BEST gravy to make, is something that is totally GENERIC. In other words, basically bland.
Think about it! Most people want their stuffing AND gravy to taste the SAME as their carefully crafted turkey. They take the “Turkey Drippings” for the stuffing and the gravy and everything ELSE they can think of!
One thing WRONG about the above methods.
There is NO contrast, no “push and pull” between the three!
EVERYTHING as concerns the turkey, stuffing and gravy WILL “taste the same” and therefore, become monotonous, in a HURRY!!
You want the “top three” menu items in your dinner to SHARE a common bond, yet still be DIFFERENT from each other!
Again, think about it. Would ANY of YOU use the same SPICES for both your apple pie AND pumpkin pie?
NOPE! So WHY season your turkey, your stuffing and gravy, in the same way?
BORING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
IM so tired of all the negativity. Grizzlybad56 I don’t believe I saw anywhere on this channel where she claims to be a chef. She simply wants to share her recipes the way she likes them. so go piss up a rope and keep your opinions to yourself. I use pepper too and i love it.
This bad boy is going on my mashed cauliflower this Thanksgiving. Thank you, very much!
Oh, you sexy thing.
Love me some biscuits and gravy, couple of easy-overs on the side and hell, some bacon, too.
Looks awesome Ms. Genie and those big flaky bisquit’s very nice indeed
You can use 1 Tablespoon of vinegar if you don’t have lemon juice to make the buttermilk. 1 T of vinegar or lemon juice to 1 cup of milk= 1 cup of buttermilk.
I never knew that the more handling you do with the dough the harder the bisquits turn out. It makes sense, because, your just working more air and leavening gases out I think.
Wonderful…. I spent 10 years in the military, they served biscuits and gravy everyday no matter where I was stationed, from basic training to south east asia, I never went without it, easily my favorite brekfast of all time… and yours looks great..yum!!!