this post was submitted on 25 Dec 2024
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Brits who complain about (American) biscuits and gravy have clearly never had (American) biscuits and gravy
We made some for the first time about a month ago and it was pretty good. I have some ideas for improving next time, but it was good enough to be worth making again.
I did feel very silly calling it biscuits and gravy though. The "biscuits" are more like dumplings or something, made from crumbly dough, not actually biscuits (aka cookies or crackers for Americans, I think). The "gravy" is also not gravy, it's a thick sauce with vegetable lumps in. Ours was mostly tasteless but flavoured with thyme for a nice almost aftertaste. I was worried when I was cooking the sauce, but with a whole dinners-worth it was a really nice, subtle flavour. It lets the herbs and vegetables shine through.
I was looking up a recipe to jog my memory for the sauce, and apparently this is a breakfast food? Wtf is wrong with you, all of America? This was like a nice hearty dinner lol. What a bizarre way to start your day. Anyway, thanks for reading my review of biscuits and gravy that I don't remember why I wrote any more 😂
In addition to the previous gravy comments, namely that you absolutely must use some crumbly sausage textured protein and the associated fat, I’ve got something else to mention.
Perfect crumbly biscuits are so good and also so tricky to make, that I feel like there’s a slim chance you nailed it the first time, so keep trying.
I struggle to nail it and I’ve been attempting on and off for decades. What makes it difficult is:
if you over-work them (stirring more than ~12 times) and the ingredients become homogenous, the texture is ruined.
They’re still edible but nothing like the real deal.
If the ingredients get warm then the butter will melt and once again ruin the texture.
If you cut the biscuits wrong (e.g. twisting) the sides will “smear” together and they won’t rise right, ruining the texture again.
A perfect (buttermilk/crumbly) biscuit should be fluffy, crumbly, golden brown on the outside, white on the inside and have 10-20 little yellow butter “pearls” dispersed throughout it, something like tiny blueberries in a blueberry muffin.
Even knowing all that, I still find myself failing often and chasing that 5-10% of times when they came out perfect. That said, I’m shit at baking bread for some reason, just cursed it seems. Other people (grandmas notably) can just fucking nail it every time.
The gravy should be pretty easy: start with a generous amount of fat, lightly brown a little flour to make a slurry, add milk little by little until it’s thick like a chowder, add black pepper and “sausage” crumbles. You can always add more milk, NEVER ADD MORE FAT