Greetings and Welcome Back to the Kitchen!

Hello, my beautiful lovelies! It's Emmy here, and I'm thrilled to welcome you back to my kitchen today. I want to start by saying thank you so much to each of you who has reached out to me via social media with your favorite recipes and videos. I'm always inspired by the creativity and passion that fills the culinary community, and I feel truly fortunate to be a part of it.

Today, I'm excited to share with you a recipe that was sent my way by Christi from Facebook. She shared this classic egg gravy recipe, which I think is a perfect example of how simple ingredients can come together to create something truly delicious and satisfying. This recipe has been passed down through the years, and it's a great reminder that sometimes the simplest recipes are often the most effective.

One of the things that I love about this recipe is its ability to stretch just a handful of ingredients into a dish that can feed a crowd. It's perfect for those times when you need to whip up something tasty on short notice, using only pantry staples and whatever else happens to be on hand. And let me tell you, it sounds delicious! I've made this recipe before, and I can attest to its flavor and ease of preparation.

Now, I know what you're thinking: egg gravy is often served with bread or toast, but why not make some quick and easy biscuits to go along with it? That's exactly what we're going to do today. I've made biscuits before using a recipe that doesn't require any measurements at all - instead, you just use your hands to get the right consistency. It's a great way to mix things up and add a little creativity to your baking.

I've also had the pleasure of trying some incredible biscuit recipes from culinary matriarchs like Edna Lewis. Her book is a classic, and I highly recommend it to anyone who loves baking. There's something special about using traditional techniques and ingredients to create dishes that are both delicious and meaningful.

Now, let's get started on our egg gravy recipe! First things first, we need to preheat the oven to 375 degrees Fahrenheit. While that's heating up, I'll show you how to make some quick and easy biscuits using just a few simple ingredients. We'll use flour, baking powder, salt, and of course, some warm milk to get everything started.

(oven beeping) Ah, looks like our oven is ready! Now it's time to put our biscuits in the oven and let them do their magic. I'll show you how to shape these biscuits into perfect little balls and pop them onto the baking sheet. It's going to be a few minutes before they're done, but trust me, it'll be worth the wait.

And while our biscuits are baking, we can focus on making that delicious egg gravy. It's a simple recipe, really - just eggs, milk, flour, salt, and pepper. We'll whisk everything together until it's smooth and creamy, then add in some chopped herbs for extra flavor. I love how this recipe comes together so quickly and easily, even when you're cooking for a crowd.

I'm so excited to share this egg gravy recipe with you all today. It's a classic comfort food dish that's sure to become a staple in your kitchen, too. And don't forget - we'll be serving it up alongside some delicious homemade biscuits!

"WEBVTTKind: captionsLanguage: en(bright upbeat music)- Greetings, my beautiful lovelies!It's Emmy! How are you?It's great to see you, and welcome back.Today I'm going to be making a recipethat several of you sentto me via social media.Thank you so much.I learn about so manycool recipes and videos,and so on and so forth fromall of you beautiful lovelies.So thank you so much forgetting in touch with me.I'm shouting out Christietoday from Facebook,who sent me this recipe.It looks like an old one.And it looks to be arecipe from hard times,and it is for egg gravy.It consists of just ahandful of ingredients,and I think it's a classic exampleof how you can take justa few simple things,stretch it out, andfeed a bunch of people;fill some bellies with something tasty,with little bits that youprobably have in your pantry;and by the sounds ofit, it sounds delicious.So we're gonna be making some egg gravy.And from my understanding,it's often served on bread, toast,and of course, biscuits.So why not make some quick easy biscuitsto go along with our gravy?I have made biscuits before.I did 'em, it's a really great recipe,where you don't use any measurements,you just kind of use yourhands for measurements,which is great.The biscuits were fabulous.I've also tried biscuitsfrom these culinary mavens,these matriarchs, Edna Lewis,highly recommend this book.(oven beeping)The oven interrupts meyet again. (chuckles)This book, \"The Taste ofCountry Cooking\" by Edna Lewis.A wonderfully, beautifully written book,that focuses on foods from the south,but written in a way thatis seasonal and just lovely.And this book, \"GullahGeechee Home Cooking\"by Emily Meggett is afantastic book as well.Sadly, Ms. Meggett has recently passed,but her legacy and her recipes live on.And while both of these recipesare phenomenal for biscuits,I thought, why not trythe recipe on the backof the White Lily flour bag?Now, in my experience,many of the recipes that areincluded on the back of boxes,on the back of bags, are fantastic.They're often foolproof,and there's a reason why they put themon the back of the product.So this flour is verypopular in the south,and this is the self-rising flour,so it includes some baking powderand some salt already in there,so you don't need to add anything to it.So, let's go ahead and get started.So here's White Lilylight and fluffy biscuits.Right there. There's the recipe.And it contains only four ingredients.So simple, so easy.Behind me, as you heard earlier,my oven is preheating at 475 degrees.Quite hot.So.Two cups of the self-rising flour.Now, if you don't have self-rising flour,you can make your own self-rising flour.You can Google it,but basically you'llbe adding baking powderand a bit of salt.So today we're gonna be using shortening.That's what's listed on the recipe.But I've seen otherrecipes that use bread,and I think what's most traditional,and what I can imaginewhat was used in the dayswas lard, right?That's what you had, yourendered from cooking,and bacon fat I thinkwould be wonderful too.Kind of strong flavor though.Now what we're doing iscutting the shorteninginto little pea-sized bits,using a couple of butter knives.So we've got our flourwith our shortening cut in.Now we're gonna add our buttermilk.Now, buttermilk wastraditionally what was left overafter you churned butter.Watery milk, that was the buttermilk.But these days, buttermilkis most often cultured.Meaning a culture, kind of like yogurt,is added to milk, which acidifies it.But it also thickens it.And that's what's reactingwith the baking powderand the flour, to give us our leavening.So add that all in,and slowly incorporatethat to form a dough,using a fork to kinda lightly mix.We don't want to overmix it too much.We don't want to get a tough dough.Okay, I'm just gonna goahead and scrape this outonto my bench top here.And just ever so gently and tenderlywork this into a mass, a dough mass.So fast, this bread comes together.Okay, so that looks good.Now we're just going to press this out.It's about three quartersof an inch, or an inch.You could roll it out too.We could do that.Make it a little faster.Now we're going to roll...into a seven inch circle,that's about threequarters to an inch thick.Yo! Seven inches.Nice.Take a biscuit cutter, two inches,and we're going to cut them and place themone inch apart on the baking tray.So, I've been told notto twist the biscuit,just to go straight down.Oh, I forgot to flour it!That was close.Oh my gosh, look how stinking adorable!Now I'm placing it on mybaking pan, like that.Hey, I'm at least not wearinga dark colored shirt for once,while I'm baking.Good job.Oh, these are so cute.That sound!(chuckles)They already sound fluffy.Okay, now don't let thisbiscuit dough go to waste.We're going to ballthat up and reshape theminto more biscuits.Oh my gosh, these areso stinking adorable.Alrighty. There are my biscuits.How gorgeous do they look already?We're gonna pop these in the ovenand bake 'em for eight to 10 minutes,until they're nice andgolden brown on the outside,and then I'm gonna brushthem with some melted butter,and then we're gonna havethem with our egg gravy.All right, lovelies.I'll see you in a little bitwhen these are all baked up.(lo-fi music)(oven beeping)Biscuits are ready! (laughs)Oh! That's so hot!Wow.Look at those gorgeous biscuits!Wow, that's hot.Look at those layers on the side --look how they lifted up.Yeah, those look beautiful.We got hot biscuits; we got butter.We got a brush, and thenwe're gonna do this.Mhmm, mhmm.(sighs with satisfaction)So that's gonna soften the crumb,but also give it tons of flavor.So we have very hot biscuits.We're gonna just letthese cool for a minutewhile we make our egg gravy,which is the whole reason whywe made these biscuits, right?Alrighty.In my skillet, I'm goingto add some whole milk.And I'm just gonnareserve a tiny little bitfor mixing my eggs with.So we're gonna bring this up to a boil.So gonna grab two beautiful eggs.Aren't they gorgeous? Love that color!Take one egg here.This is from a Buff Orpington chicken,and this is from an Olive Egger.(cracks eggs)Okay.And to that, we'readding all purpose flour.Ploop!Alrighty, whisking this up.It's kind of like a thick scrambled eggwith that flour in there.And once the milk is hot, we'regoing to whisk the egg in.So this is a really cleverway to stretch protein outso it can feed a lot of mouths.You've got some milk here,you've got just a couple eggs,and you can just make a saucerather than cooking up anindividual egg per person.So now I'm seeing some steam come upoff the surface of the milk,and now I'm gonna add the eggs,and I'm gonna whisk constantlywhile I'm doing this'cause I don't wanna scramble the eggs.Look at that beautiful yellowcolor it lends to it all.I'm gonna scrape this down so we can getall of that in there.So that contained our flour, too,which in this case isgoing to be our thickener.Look, it's already thickened up.Incredible!So while I'm doing that,I'm gonna add a pinch of salt.And we're just gonna cook thisuntil it's nice and thick,like a gravy.So I don't think we have to worry aboutcurdling at this point.I shouldn't say that, becauseI'm gonna jinx myself.But I did lower the heat a little bitso as to avoid scrambling the eggs.Okay, I'm gonna add a lot of black pepper,because I feel like that'sa crucial seasoning,and I love black pepper.Oh yes, I see it coming to a boil!I see it bloob bloob blubbing.Oh, the smell of fresh crackedblack pepper is so good!I think we're just about there.Let me show you theconsistency with a spoon.Yeah, look at that.See that?We'll taste it for salt.Mm! Definitely needs more salt.Mm! Has a nice creamy,milky quality to it.Nice and peppery.And a touch of egg flavor.Tastes like a custardalmost, but not sweet.Interesting.Look how thick it is.Thicker than coatingthe spoon. Look at that.All right.It looks very similar to asouthern white type of gravy,except that it has anice yellow tinge to it.See that?On camera it looks a little more beige,but it's definitely yellow.So, let's assemble our egg gravy.We're gonna take a beautiful biscuit.Look at that!Golden brown on the top.Look at the sides.So great!Okay, ready to open this?Let's open it up.So flaky, it's gonna come apart.Okay, here we go.Mhmm. Beautiful.Now we're gonna take our gorgeous sauce.Ooh, it's thickened up quite a bit.Whoa!This is quite thick now.So just turning off the heatand allowing it to sit for a minute,has thickened it a good deal.Look!Right there.Alrighty, lovelies.There it is.Egg gravy on a homemade biscuit.Let's give it a taste.I'm tempted to pick it up,but I'm gonna use a fork instead.Itadakimasu!Homemade biscuits are such a treat.Warm, buttery, flaky, salty.Let's just try some on my fork here.Mhmm.The egg gravy definitelyhas an eggy taste to it.It tastes a little bitlike scrambled eggs.If you've ever hadFrench-style scrambled eggs,which are very, very soft in consistency,it tastes like that,'cause it's very milkyand enriched and smooth.Hmm.So of course the textureis very different.This is much more sauce-likerather than being scrambled eggs.And it is very differentthan southern type gravy.It doesn't have any sausage flavoror that toasted(indistinct) flavor at all.Or just milk.It definitely tastes of eggs.Very interesting.I think this would be fantasticwith sausage or bacon.Mm! Or made with bacon grease.It would give it thatfacet of smoky meatinessthat I associate withscrambled eggs and breakfast.But a very hearty, humble,and tasty meal that you canfeed a lot of people with,with just a couple eggs and some milk.Oh, and a good amount of flour.Alrighty, my lovelies.Thanks so much for watching.I hope you enjoyed that one.I hope you learned something.Please check out the Hard Times playlistwhere I test out recipesfrom times of hardship.And like this video, subscribe,and I shall see you in the next one.Toodaloo! Take care! Byeee!!!(uplifting string music)Let me just try a biscuit by itself.Here we go.Hmm.Fluffy, salty, light, and buttery.Delicious.It's a biscuit!\n"