Name: How to Make Biscuits and Gravy | Hilah Cooking
Uploaded: 2025-08-11T17:54:39.000Z
Duration: 7 min 26 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Hey dudes, I'm Hilah and today on Hilah Cooking it's breakfast day and we're making biscuits and gravy.

We're going to do drop biscuits today which are a little simpler and faster than rolled biscuits so they're great for beginner cooks.

We're going to do a sausage gravy to put on top of them.

This is a really good stick to your ribs kind of country breakfast that everyone you serve it to is going to love you for unless they're vegetarian and they might be kind of pissed.

I've got my dry ingredients in this bowl, flour, baking soda, baking powder, and salt.

We're doing a buttermilk drop biscuit so we're going to use both baking powder and baking soda.

You want to get this combined well and then here I've got some butter that I diced up and then put it in the freezer for 10 minutes or so just to get it cold.

I did a rolled biscuit recipe like four years ago when I first started doing this show so it's a pretty shitty video but good technique but I used the grated butter technique that I do that sometimes where you freeze the butter first and then use a large hole cheese grater to get it in fine pieces but I thought I'd show you this technique since it's a new video.

You just want to get your little frozen butter bits kind of broken up and get each little cube coated in your flour and then once that's pretty much done you can kind of just pick up small handfuls and pinch the butter chunks with your fingers like this.

What you're doing or what you're trying to do is get the flour and the butter combined so that you've got lots of small pieces of butter that are each covered in flour and then when the biscuits bake the butter is going to melt and leave a little pocket of air where it was and that's what makes a flaky biscuit and same science is behind pie crust.

So I'm going to stop talking so that I can work quickly here because that's kind of key.

Okay so once you're looking like this where the flour looks a little mealy, looks a little coarse and you still have a few larger pieces of butter that's okay as long as most of them are pretty broken up and the flour looks a little bit like cornmeal with some chunks in it.

And then you want to dump in a cup of buttermilk and start mixing this around.

So drop biscuits use a little bit more liquid than rolled biscuits.

Actually up until we add the liquid it's the same recipe.

You would just add maybe like three quarters of a cup of buttermilk instead of one cup.

Shouldn't take you more than a minute to get it combined and then we're ready to drop it onto a baking sheet.

I'm going to use an ungreased baking sheet.

You can make your biscuits any size you want.

If you want to drop it, make smaller ones and drop it by a little smaller spoonful but I want mine to be a hearty size.

So let's do about maybe a tablespoon and a half of dough for each one.

So we'll divide it up into between 8 and 12 and then I'll put them in the oven at 450 for about 12 to 15 minutes until they're puffed and really dark golden brown and you'll see how craggly they look and just ready to absorb all the gravy.

While the biscuits cook we'll make our sausage gravy.

So everything should time out to be done just at the right time.

To make the sausage gravy I'm using some fresh chorizo.

You can totally just use breakfast pork sausage, whatever kind of sausage that you like but I like the flavor of chorizo and it gives it kind of a nice color.

So we'll start out by browning the sausage in a skillet over kind of medium heat.

You want to leave the sausage in fairly big chunks or at least I prefer to do that.

Once the sausage is fully cooked and a lot of the fat has rendered out we can remove the sausage, set it aside into a bowl or a plate or whatever.

After you've removed your sausage take a look and see how much fat is left in the pan.

You might need to add some butter to make about 2 tablespoons of fat and then add a couple tablespoons of flour to that grease that's left in the skillet and you want to whisk that around.

You want to cook that for maybe a minute just to get the raw flour taste out of it.

Then we're going to start slowly whisking in about 2 cups of milk.

Once your milk is all in there and you've got all your lumps whisked out you can just let it cook over a low heat, kind of simmer until your biscuits are ready and then adjust.

If it gets a little too thick you can add some more milk.

But hopefully everything will be done right at the same time and everyone will think you're a genius.

It will stay hot for several minutes and the timer for the biscuits just went off so it totally worked out.

They're so crispy and crunchy and they smell like butter and I can't wait to eat them.

All right, well if you like this biscuits and gravy recipe you might want to also check out the original biscuits recipe for a blast to the past and if you are not interested in watching old crappy cooking videos then I also did a peanut butter and jelly French toast recipe that would also be like a good sort of fun weekend breakfast if you're still entertaining guests or something.

Okay, so the way I like to serve this is get a small bowl, put a biscuit in the middle of it and then spoon some of my chorizo gravy over the top just like it's like a little moat, like a little island in a lake of gravy and then you can mix your sausage back into this, to the gravy but some people like to have it separate.

I like to just sort of plop a little bit on top there.

Yeah, well I covered it in gravy but you can kind of see how awesome and fluffy those biscuits are.

It kind of almost looks like a dumpling, like a baked dumpling.

This principle recipe and all my recipes are always available at HilahCooking.com too so you can check that out and I post other recipes over there also that don't necessarily have a video but there's more stuff on the website.

There's a reason that this has been like a staple in human culture for thousands of years probably.

I hope you try this and it really comes together really very quickly.

So please don't forget to subscribe if you haven't already.

Thank you so much for watching and check out some other videos if you want some more recipe videos to watch.