Appalachian Biscuits and Gravy

[Music] [Music] all righty this morning we'll want to show you how we make gravy and biscuits and likens guttered lard heating up in tell them how you do you agree Shaylee well I'll just spin some out and you don't want to get it like hot hot you just kind of want it to melt so you can add it to your flour and your buttermilk and then you just try to have around about a half a cup of lard you can also use oil or some people use shortening but I like melted lard that's what my mom used and that's how we do it yep so we're gonna go ahead and get our Bowl out and show you how we mix these up all right and now likings gonna mix up these biscuits so I tell them what you're gonna do like all right and we use Hetson cream self-rising flour that's our favorite that's the best way fat that's what my momma used and my grandma use my mom use yes and that's what we love so all of our recipes we do very simple southern recipes that don't include a lot of ingredients because honestly back in the day they didn't really have a lot so they just used what they had and when it came to biscuits you just needed some flour some milk which we like buttermilk and some cream and some kind of grease some kind of shortening Lord and most times they had Lord because they killed hogs and they'd render the fat so that's how we do it and so I'll show you what I'll do I'll just put my flour in the bowl how much flour geez I do about two cups of flour roundabout I don't always measure but for this instance to show you are we but psyches two cups of flour separate but this is the country style buttermilk yeah we like that kind it's got the all the fat in it it ain't reduced fat yeah and then it's about 3/4 cup of buttermilk but I usually add more and I just I added at the end cuz I can just tell by the consistency once I get to stand it up so stir that in a little bit and then I won't go over here and get my lord that I had melted not you don't want your no.1 hot hot warm enough to melt yeah like I said this is about I'll show you it's about 1/2 a cup and you see it's not hard it's not bullying it's just melted so I'm going to add that to it and this will make the prettiest little biscuits you ever seen now my mom likes to roll her biscuits out she she Pat's them with flour and then and she really likes to make them like free little ball [Music] look outside I just add a little bit more like that on top because I just don't feel like that really the happy bully now you get a look at his chicken so I think that looks about good kind of like that all right now so you want my next step yes all righty likings got it I wove hereby iron skillet and to what what I do to make it a little bit quicker and say they've row a little now and flowering them and making them lucky into little balls is I'll just take a little measuring cup and quicker I can get it in the oven for my kiddos the better and by the way once you like at the beginning when you start melting your lard and stuff go ahead and pre-heat your oven 425 425 that way there as soon as you get them whipped up they are ready to go straight into the oven there's some people I don't want them to it ain't no we don't care if they're pretty we don't care my great-grandma rolls out on a floured board and then takes a cup and catch them but we don't have to have them at the same size I ain't worried about it tastes good and that's all that matters I call these a drop biscuit you can also do your dumplings like this instead of rolling your dumplings out these are going me so good kids love them you kind of let them stick together to luck out and it keeps your sides off okay getting crispy all right all right Ben's gonna go in the oven for how long wait about 20 to 25 minutes on 425 yeah keep an eye on home about 20 minutes and then you can judge by the tops if they look golden or not we'll be right back hi likings gonna put her biscuits she puts him on the middle right right yes and I got 20 minutes and check them all right now she's gonna show you how she makes her gravy now what kind of grease do you use and great feeling large and if you have bacon grease yeah you can make breakfast gravy with about anything you can fry Bologna that's delicious you can fry sausage bacon any immigrants yeah but this morning we just got regular Oh Lord and I've got it heated up now this is hot this isn't like what we put in our biscuits just mailed it this is this is hot and ready to do some brown into this flare here how much flour you put in there I don't know like it was about 2 tablespoons earth Lord and then when you start to sprinkle in your flower you just kind of put a little bit in there and you'll want it to you don't want too much flour and you don't want too much water so you want it to be to where it will kind of ball up and then we like good Brown great yes we love my mom said that her dad when he taught her to make gravy she'd always say is it ready for the milk is it ready for the milk it's brown he say no no no leave it on there browner the better you don't want to burn that but you want it to brown yeah keep it moving yeah but you want it to brown up and get like a nutty flavor almost it's gonna be delicious but that looks about right and I think the technical term for this is a roof but it's just like any kind of grease and flour and we also use the Hudson cream self-rising flour for this too and you just kind of put it in there and I like to use just whisk but that'll make sure you don't get lumpy gravy this will make her silky smooth you can make squirrel gravy any kind of meat you got mm-hmm yeah we make squirrel gravy and now if you're gonna make a gravy like off a pot roast or something if there's a little bit different technique um actually combine your flour and milk together at first and then you use your drippings or your stock that comes off your meat and like turkey gravy you take your drippings from your turkey and put them into a pot and then in a separate separate Bowl you'd make sure and flour a milk and then when that went once your stock heats that then you add your flour and milk mixture which I guess would be a roof into the stock that's kind of a different crazy but this is a traditional breakfast tray these simple ingredients and you want to make sure you salt and pepper it really good if you don't so you want to salt it pretty liberally and we like pretty good lot of paper in our brown gravy to turn the heat up a little bit I keep the heat between a 5 and a 6 yeah I'm electric so you know this is kind of what you want your yeah that's about the thickness you are thickness you want it and then just let her do her thing there okay we got a lot going on now you can see underneath the S we're starting to get some brown color and it's smelling good you can smell like a nutty flavor or aroma coming from it and now that's about the color our gravy ends up once we put the milk in but we want just to be a little bit darker so you just say with it you keep on the stern and this craving biscuits was a good ways back to the old days these people in Appalachia can feed a whole lot of kids real cheap does it just took a little grease and flour and this crazy didn't thickens Taylor stick to your ribs now my mom not say to get a little bit darker I don't know if she'll probably watch this and play now how would it lift that around a little bit more but this is about where we like it and now I'm going to add the milk and the same here you want to keep on turn if you don't want once I'd like to know it's a little at a time yeah I had a little bit at a time and keep on turn and you can see just a little tiny bit of that flour and a little bit of grapes going on really goes a long way yeah turn into quite a bit of gravy and once you add your meal skin here it ain't gonna stick these middle and say now that stick way like ours theater and cream add some more milk I might need some more milk out the fridge Billy has wild this morning [Music] we're about there hey I'm not getting a little bit tired but don't quit Stern if you don't want lengthy gravy don't quit fern yeah that's good and I like it a little bit thinner and then once it sits here on the heat a minute or two it'll thicken up so you want it to cover me in that give it a little thinner and what you want it yeah get it a little tiny bit thinner then once you absolutely want it and then once it fit here on the hand minute or two it'll thicken up some more so let's see that's pretty seeing right there now once it sits here ten toes back to a ball now and do its thing it should be done I'm gonna Brown them a little bit I'm gonna turn the broiler on but I think they look down the sides like nice and golden Boehner's gonna touch the top just a little bit well how do you like them got the biscuits out and they're just nice and a little brown on the top just how we like and then we're gonna get this all plated it and the gravy is good and thick now you can see you want it to be about like this when you spin it off look that looks pretty good right there and the biscuit should be nice and golden on the bottom oh yeah yeah that looks good alright let's put it on a plate a really popping heart right now you can see how fluffy they are on the inside they're kind of like the rustic look of the biscuit with the pop the tops not so perfect yeah we don't care that they being nice and round and flat cuz they taste amazing and that's gravy look silky smooth thank you looking good just makes you a big cup of milk a big thing of black coffee now my mom she usually fried sausage up and then she'll take the sausage drippings to and pour some black coffee in it and that will make that good red I agree make good red-eye gravy to go on top of it that's what that's what you got right there you're finished looks like that's your big Appalachian biscuit and gravy I just need to fly in and eat it nothing fancy just good tasting food so beautiful from the kitchen the floating leg homestead we're signing out hope this helps y'all and having a good day and God bless amen

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Views: 683,146

Rating: 4.8638659 out of 5

Keywords: biscuits and gravy, hot to make biscuits, appalachian cooking, cooking, biscuits, gravy, homestead, homesteading, appalachia, kentucky, fluty lick homestead, hot to cook, how to make biscuits and gravy, appalachian biscuits and gravy, homemade biscuits, cast iron cooking, comfort food, comfort food recipe easy, biscuits and gravy recipe, how to make biscuits, buttermilk biscuits, easy biscuits and gravy, best biscuits and gravy, cast iron skillet, homemade biscuits and gravy

Id: 5wGqUBXhSd8

Length: 17min 20sec (1040 seconds)

Published: Thu Mar 22 2018

Reddit Comments

[u/YOUREABOT]

When I was grown up, biscuits and gravy was somethen' to look forward to. Be glad you've got your kids,and hug em every day. I miss my little boy. So, make somebody a mess of biscuits and gravy, and share a little Love, that help everybody day a little better and kinder. God Speed, and God Bless,,,,, Semper Fi