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You know what? Looks pretty fuckin solid, OP. If it tastes good and didn't make you sick, I'd say you did a great job.

Looks good! Needs more gravy though haha!

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Butter and flour. Like a buttery savory scone. Scones to us have sugar on top and are sweet

Almost like if a savory scone and a croissant had a baby. The flaky, buttery layers are important.

I want it! I can smell the aroma in my memories. There is a restaurant near by where I can get some. I think I’ll head there now.

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Why wouldn't it be?

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I'm not american but I'm a big fan of your most famous recipes. I tried to replicate biscuits and gravy but I'm failing miserably with biscuits xD or at least I think I'm failing since I never had the real thing

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Most sausage grave is made with a very light roux. I prefer mine like this, when you add a little color to it. Different strokes…

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It's typically white gravy for breakfast dishes. I was just wondering.

white gravy is called "something else"

That’s how you do it! Haven’t been able to find any of that in the KC area.

The gravy part is pretty easy, DM me if you want recipe/steps! 😀

Yum. Alot of gravy with biscuit gatekeepers on here don't listen

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We’ll, now I’m off to the store to get what I need to make this. You got me!

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I think it's mostly brown because OP probably cooked the sausage in the pan first, then added the flour and other ingredients to the same pan and that's how it got that color, which is my preferred way.

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I'm not a fan of the colour of this gravy but heck, how much colour are you gonna be able to get out of a sausage gravy.

My ex was from the south and ate this all the time but remained thin?!? How?

Ya it does look like prison food being all bland and grey looking but it’s honestly just how it looks. It tastes great.

This is a very standard sausage gravy color, particularly if you are making the gravy yourself rather than spooning it from a vat in the restaurant.

As long as you use a good quality breakfast sausage. We prefer Bob Evans brand in our house.

This is exactly why. I’m sure extra sausage as well. Very different from commercial (high volume manufacturers) or restaurants when food costs play a factor. Amount of sausage and cooking process (utilizing the sausage grease- not discarding) to make your pale or blond roux and essentially making a béchamel after adding the milk. This looks solid and delicious! Remember lots of black pepper!

Cheers!

I guess I wouldn't know, having made it from scratch for the industry my whole life. 🙄🤷‍♀️

Lol. K. If you want to spend your Sunday morning gatekeeping sausage gravy colors, I guess that's up to you.

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What’s wrong with them? What ingredients are you using? Biscuits are normally just three things: self-rising flour, buttermilk, and vegetable shortening.

Come on man, you're in the heart of pork country. I lived there for 3 years, and there's definitely biscuits and gravy in KC.

Some of these literally have the name Biscuit in their name:

Denver Biscuit Company

The Big Biscuit

Kate's Kitchen

Jerry's Cafe (my favorite)

All of these have biscuits and gravy as a highlighted menu item. Get out there and get some!

Fucking your buddies. Sorry, couldn't help myself.

Aww, some people just can't take a joke. But really, she was fucking your buddies.

My rule of thumb is always "if i can tell there are biscuits on the plate, there isnt enough gravy!"

Frog.

Is it supposed to be grey?

Many biscuit makers on Youtube to watch them being made. The best biscuits are made with flour from soft red wheat grains, most flour sold as all purpose or bread flour in the US are ground from hard red wheat grains.

Oooougg, that looks so good!!

This is dark by sausage gravy standards. Most of the time it looks like wallpaper paste 😂. One of those dishes that you just don’t eat with your eyes. But it tastes so good

pro tip- crumble the biscuits, it’s so much better and easier to eat

You poor, poor soul. Bless your heart.

I’m assuming based on your username you’re from Ohio, so I can’t hardly blame ya, but here in the south, Bob Evans would most certainly not be considered “good quality breakfast sausage”

Yes. The white flour and milk mixes with the mostly brown grease from the sausage . Hence, grey.

looks horrendous (mould grey is unappealing to this european). But I know it will taste delicious.

I think I had it passing through town once at Kate’s Kitchen, with some fried chicken. I may have cried tears of joy.

Kate's is amazing too. There's so many great places in KC. Overland Park too,

Huh, made some sausage gravy this morning, wasn’t as Reddit ready looking but must be that kind of Sunday lol

Tsk tsk. From someone who has access to a fresh meat locker with 8 different types of breakfast sausage, I really pity you.

That's what I do with most foods that are popular in their home nation. Just fucking eat it, x-million people can't be wrong.

Looks like a tin of mushroom soup on a baguette. If it tastes good then it don’t matter!

Buttermilk scones with sausage gravy

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Yum yum dim some!!

No need to turn it into geriatric food! Just cut the biscuits in half burger style so they can absorb more of the gravy.

How do you know if it looks bad if you don't even know what the dish is?

What culture are you from? I'll find you a dish you love that looks strange to those who aren't familiar with it.

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Wasn’t a fan of the big biscuits gravy, but haven’t tried the rest. I’ll give it a shot, thanks!

Yessir! One of my favorites

Are you using cold butter? Like borderline frozen butter?

I didn't like The Big Biscuit either, so I know you have good taste LOL!

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From the small thumbnail it kinda looks like a fried squirrel.

was this AFTER you ate it?

https://basicswithbabish.co/basicsepisodes/biscuits-and-gravy - improved biscuits. If you have a food processor, use it to grate the frozen butter. Cold butter is key.

Considering that one of the mechanisms by which biscuits rise is through steam released from butter as it goes from very cold to very hot, I would think that biscuits should have butter in them.

If you brown the sausage and make the gravy in the same pan, you're going to get some brown fond mixing in with the gravy making it delicious and adding a brown color to the white milk, resulting in a beigey or gray gravy.

Looks great, but please update picture with more gravy

You are correct!

Cold butter is most definitely the key!

>brown fond

is what makes good gravy great. Don't let that fond go to waste!

You gotta split the biscuits and double the amount of gravy

Is the sausage hidden or something?

It’s nearly impossible to find the right flour up north. I could order it, I’m sure. But it wasn’t until I read that you use a specific type of flour to make them so good that I realized what my problem was.

Cheating wamen funny XD

Their overall calorie intake didn’t exceed their calories expended.

You can order white Lily off Amazon.

Shortening?! Butter. Good lord.

Denver Biscuit Company is in KC now?

Scones can be savory or sweet in the states.

You’ve got some odd looking baguettes.

Totes looks like a sliced baguette. You guys mean a scone when you say biscuits don’t you?

Lmao no to both. Biscuits are similar but not scones at all. There are about a million threads on this sub discussing this topic and at this point I’m sure you guys think you’re being clever when you say this but it’s really played out. Please get some new material.

If that’s what your baguettes look like…I’m so sorry.

Just looked up American biscuit recipes. They’re scones. The only difference is no eggs, which are basically vegetarian scones. That right hand scone looks like a sliced baguette. That’s how the top of a UK baguette looks. Not trying to hurt your feelings sweetness. That’s how they look.

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Okie dokie

Nah, they’re not lol. Things can be similar and still be completely different items. Wild concept.

And vegetarians can eat eggs. Scones with eggs are still vegetarian. Did you mean “vegan” little fella?

You’re totes right, I did mean vegan scones Thanks for the correction man.

Scones aren’t typically layered. We do have crumbly biscuits as well, but they’re much less dense than scones. You’d be annoyed if you ordered a biscuit and got a scone.

Let me guess; you consider ciabatta and baguettes to be the same thing, too?

Also, most biscuits are made with milk, so not vegan.

Yeah but this is one greasy breakfast. We were young though. in our 20's.

I eat biscuits and gravy a few times a month and I’m definitely not in my twenties. You can eat indulgent meals like this and still be slender at any age.

Again, her calorie intake didn’t exceed the calories she expended. That’s it.

Now that is some solid looking biscuits and gravy. Gravy must have bits of sausage or it is not gravy.... Without the sausage bits, it is a travesty.

They're all over the KC area. Westport, Overland Park, etc.

I’m so sorry.

I hear you, they suck.

I went off and found a recipe for american biscuits. It seems that you make them a bit like flakey pastry only quicker (folding the dough and rolling it out). Any way, I will give it a go one day. Think they would be nice with soup.

They’re excellent with chicken soup especially.