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?
Want Bon Appétit shirts, hats and more?
Still haven’t subscribed to Bon Appétit on YouTube? ►►
Want more Bon Appétit in your life? Subscribe to the magazine!
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Down Home Tomato Gravy Recipe
How to make tomato gravy
Even though my channel is primarily geared towards grilled, barbecued, & smoked foods, I also enjoy sharing How To video recipes of some of the food I grew up on in south Mississippi, and this tomato gravy was something I had all through my childhood and once I grew up and left home I continued to make this all through the years. Just simple down home cooking, but it sure is good! Enjoy, and thanks for watching!
Down Home Mater Gravy
Ingredients:
equal parts of bacon grease & all purpose flour (I used between 3/4 cup and a whole cup of each in this video)
Salt & Pepper to taste
1 medium to large onion (white or yellow) diced
1 can of evaporated milk (optional)
Water
bacon
1 15.5 oz can of stewed tomatoes, or 3 or 4 fresh tomatoes diced
Directions:
You can adjust the measurements below for a smaller amount of gravy.
To cook the amount of gravy in this video you will need to:
Cook enough bacon to render out at least 3/4 cup of bacon drippings. Remove bacon and reserve, then add in 3/4 cup to 1 cup of all purpose flour into the bacon grease. Stir in the flour and season with salt and pepper to taste. Constantly stir this over a low to medium heat, but be careful not to burn the flour. Lower heat is preferred to prevent this. Continue to stir the roux until it becomes the color of mahogany. If you are careful and patient you can continue to brown the flour to the color of a Hershey bar. Once you achieve the color, add in the onions. Adding the onions will stop the browning process of the flour. Lower your heat to a low simmer, and cook the onions for around 5 minutes or until soft. Now pour in 1 12 oz can of evaporated milk and stir in good. The gravy will start to thicken up almost instantly, so make sure you have plenty of water ready to pour in. Gradually add water until you have the gravy the consistency that you desire (I like mine on the thick side) Note: You can use just plain water, and omit the evaporated milk entirely if you desire. I add it in to make the gravy richer, but it will also make the color lighter, but regardless the flavor is the same. Now add in the tomatoes and stir in, adjust the seasoning by adding more salt & pepper if needed, and cook at a simmer for around 15 to 20 minutes. Add in the cooked bacon you used to render out the grease. You will have to keep adding in water as the gravy simmers to keep it from getting too thick, and you could also cover this in between stirring to reduce evaporation of the liquids. If using canned stewed tomatoes, then just cook until every thing comes back up to a simmer, then cut off the heat and serve. You can serve this over biscuits, homemade bread, pasta, mashed potatoes or anything else you want. Enjoy!
corncob.mp3 courtesy of Incompetech.com
And YouTube, the other two songs that CD Baby are claiming rights to, are part of what I'm paying for with onetruemedia.com! I'm not going to dispute any more claims about the music that I'm paying to use through onetruemedia.com! If there is a problem, then you need to take it up with them. OK? I feel better now, lol
Making Southern Style Tomato Gravy With Biscuits
Here is the way I make Southern Style Tomato Gravy With Biscuits. Spicy, I want to see you make this. Thanks for watching!
If you are interested in purchasing a T shirt, here is the link:
Southern Tomato Gravy
This easy recipe for Southern Tomato Gravy is the perfect complement for homemade biscuits, scrambled eggs, grits, etc.! The video has some great tips for saving bacon grease as well!
Get the recipe:
BEST 2 INGREDIENT BISCUIT YOU'LL EVER EAT
Today I'm going to show you how I make the BEST 2 INGREDIENT BISCUIT YOU'LL EVER EAT. Grab your ingredients and cook along with me. RECIPE BELOW
▶︎ SHOP MY FAVORITE PRODUCTS:
Ingredients you'll need:
• 2 - Cups Self Rising Flour (Any brand - I used White Lily)
• 1 1/2 - Cups Heavy Whipping Cream
• Shortening for your Biscuit Pan/Dish
• Wax Paper (Optional)
• Extra Flour for your Biscuit Cutting Surface
Instructions:
• Preheat oven to 450 degrees
• Add shortening to your baking pan - Making sure to cover bottom and sides (USE PLENTY) Set dish aside
• Sift your 2 cups of flour into your mixing bowl (DO NOT PACK YOUR FLOUR WHEN MEASURING)
• Add your heavy whipping cream
• Mix flour and whipping cream until flour is moistened (You can use a mixing spoon or your hands)
• Place wax paper on a table or counter
• Add some flour to wax paper so flour doesn't stick to wax paper
• Knead and fold your dough until you are ready to begin cutting out your biscuits (DO NOT OVER WORK YOUR DOUGH) (DOUGH WILL BE STICKY - THIS IS OKAY!)
• Roll or pat out your biscuit dough to your desired cutting thickness
• Use a cup or biscuit cutter to cut out your biscuits
• Place cut out biscuits in/on your baking pan so they are touching each other (This helps them to rise, instead of spreading out and becoming flat)
• Bake at 450 degrees until top is golden brown & cooked thoroughly (Approximately 15-20 minutes) OVENS VARY
• Serve immediately or until you're ready to eat
ENJOY!
Fan Mail:
How Do You Cook - Back To Basics
P.O. Box 789
Pleasant View, TN
37146-0789
USA
The link/s above may be an affiliate link which means we receive a small commission of the revenue made from purchases through the link/s above. There is no additional charge to you! Thank you all for supporting my channel so I can continue to provide you with free content every week! THANK YOU!
#2ingredients #biscuits #2ingredientsrecipe #homemadebiscuits #homemadebiscuit #biscuit #easybiscuit #easybiscuitrecipe #easybiscuits
Five-Ingredient Biscuits and Sausage Gravy | Kenji’s Cooking Show
Ingredients:
For every 3 biscuits:
1 cup (5 oz.; 150g) all purpose or soft wheat flour
1.5 teaspoons (about 5g) baking powder
1/4 teaspoon (about 3g) kosher salt (if using table salt, that’s 1/8th teaspoon)
5 ounces (about 2/3rds of a cup) heavy cream
For the sausage gravy:
4 ounces (120g) breakfast sausage (plus a little butter or oil if it’s too lean)
1 tablespoon flour
1 cup heavy cream (milk will also work)
Freshly ground black pepper and salt
1. Preheat an oven to 425F. Combine the flour, baking powder, and salt in a bowl. Add the heavy cream and mix into a shaggy dough. Do not knead it. Dump it onto a floured work surface and for it into a rough log about 3 inches wide and 9 inches long. Cut it into three biscuits with a sharp knife. Transfer to a baking sheet and bake until golden brown, about 15 minutes. (You can brush them with heavy cream or melted butter before baking for darker and more even browning, if you wish.)
2. Meanwhile make the gravy: cook the sausage in a medium skillet over medium-high heat, breaking it up with a wooden spoon until it’s not longer pink. If the pan is very dry, add a couple teaspoons of oil or butter to moisten it. Add 1 tablespoon of flour and stir to incorporate. Whisk in the heavy cream or milk. Bring to a simmer while stirring frequently and adjust the consistency with more heavy cream or milk if it’s too thick. Season aggressively with black pepper and salt.
3. When the biscuits are done, transfer to a plate and smother with the sausage gravy. Serve.