Recreating Edna Lewis's Biscuits and Gravy From Taste | Reverse Engineering | Bon Appétit
We challenged resident Bon Appétit super taster Chris Morocco to recreate Edna Lewis's hot, crusty buttermilk biscuits and tomato gravy using every sense he has other than sight. Was he up to the challenge?
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How To Make Homemade Biscuits & Tomato Gravy | P'Maws Cajun Kitchen |Cajun Cooking Network
From P'Maws Cajun Kitchen, Mrs. P'Maw takes over! She and Wayne Mack are cooking up some easy to make homemade biscuits with tomato gravy! It is a simple recipe with just a few main ingredients... 2 1/2 cups of flour, salt, sugar, baking powder and buttermilk for the biscuits; 1/2 cup of flour, 1 stick of butter, 2 quarts of diced tomatoes, 1 can of Rotel tomatoes and 2 lbs of breakfast sausage for the gravy! . Simple! Just follow the recipe in the cooking video! Shop for seasonings and more on our website, , including music from this episode. [S1E6] #cajun #cooking #recipe #foodie #biscuits, #gravy
how to make amazing tomato gravy and buttermilk biscuits worlds best ever old fashion
old fashion tomato gravy like mom used to make. buttermilk biscuits and bacon. fried lemons and apples
best tasting in the world
For all You New Folks! Here is How you Make the Best Biscuits
Cooking with Brenda Gantt, Andalusia, Alabama.
For all you new folks! Here is how you make the best biscuits
It's gonna be good y'all!
My first cookbook, “It’s Gonna Be Good Y’all,” is set for a November release. To preorder, call 1-833-839-6871or go to
brendaganttbook.com.
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At its most basic, cooking means applying heat to food. Whether the food is baked, fried, sautéed, boiled, or grilled, it's all cooking.
People still cook some foods over an open flame, in addition to using tools like microwaves toasters, and stovetops.
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For all You New Folks! Here is How you Make the Best Biscuits
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Buttermilk Biscuits, with Country Ham and Red-Eye Gravy
One of the great breakfasts of the American South. Thanks to Trade Coffee for sponsoring this video! Trade is giving the first 100 people who click this link and use code “ADAM” 30% OFF their first coffee:
Buttermilk Biscuits
(Makes about 10)
2 1/2 cups White Lilly self-rising flour (or 2 1/2 cups cake flour, 3 teaspoons baking powder, 1 teaspoon salt) plus more for dusting
1-2 teaspoons sugar (1 will just enhance browning, 2 you'll start to taste)
1 stick salted butter (or unsalted plus 1/4 teaspoon salt), FROZEN SOLID
1 cup buttermilk, cold
Melted butter to brush the tops
Pre-heat oven to 475 F. Measure out the flour and sugar into a mixing bowl. Grate the frozen butter with the big holes on a box grater, toss the butter in with the flour, and put the bowl in the freezer for 15 minutes. Barely mix in the buttermilk, and turn the resulting disaster out onto a well-floured surface. Mold it into a big lump, flour the surface, and roll it out to an inch thick. Flour the surface, fold it over on itself, and roll it out again. Repeat for a total of four folds and roll it out to an inch a final time. Punch the biscuits out with a sharp circular cutter (or you can just cut them into squares with a knife). Remember the biscuits you make from the trimmings won't be as good. Put the biscuits on a parchment-lined baking sheet, brush them with melted butter, and bake until puffy and golden, about 15 minutes.
Biscuits with Country Ham and Red-Eye Gravy
If you like your ham crispy like I do, take 2-4 biscuit-cut slices per person and put them into a cold, dry pan. Turn the heat on medium and let the fat slowly melt out of the slices, then brown the slices a bit in their own fat. Take them out of the pan a little before they're as crispy as you want them, because they'll harden as they cool.
Deglaze the pan with black coffee, and turn the heat off. After the sauce has stopped boiling, mix in a healthy amount of the sweetener of your choice — I like honey — and melt in half a tablespoon of cold butter.
Split a biscuit in half, put the ham on the bottom half, drizzle with red-eye gravy, and layer on the top half.
Benton's Smoky Mountain Country Hams in Madisonville, Tennessee (not an ad):
How to Make Southern Tomato Gravy
Let me show you just how easy it is to make Southern Tomato Gravy. This recipe comes together quickly and only calls for a few ingredients. Serve it over biscuits, eggs, grits, hamburger steaks, etc.
Get the full, printable recipe:
Southern Tomato Gravy
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 8 people
Ingredients
3 tablespoons fat (vegetable oil, shortening, bacon grease, or rendered sausage fat)
3 tablespoons all-purpose flour
1 1/3 cups chicken broth/stock
1 (14.5-ounce) can diced tomatoes, undrained
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
In a skillet over medium heat, whisk the flour into the warm fat. Cook, stirring constantly, until the flour just starts to brown and smells nutty. Slowly whisk in the chicken broth and stir until smooth. Add the undrained tomatoes. Add salt and pepper to taste. Cook until thickened - about 5 minutes, stirring very frequently. Serve hot over biscuits, grits, etc.
Notes
You can substitute about 2 to 3 fresh diced tomatoes for the canned tomatoes in this recipe, but may need to add some additional chicken broth to reach the right consistency.