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Leocut78 t1_j5f84ph wrote

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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ezhammer t1_j5fbxt0 wrote

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

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PD216ohio t1_j5forgr wrote

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

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connor8383 t1_j5g8g7b wrote

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”

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IrocDewclaw t1_j5gblj9 wrote

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

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mmarlin450 t1_j5g2woo wrote

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.

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scw1224 t1_j5hzckj wrote

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.

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Rokmonkey_ t1_j5gupo2 wrote

Are you using cold butter? Like borderline frozen butter?

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LadyNightlock t1_j5fxvnp wrote

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

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ShutYourDumbUglyFace t1_j5h7yak wrote

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.

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