The Art of Making Biscuits and Gravy Burritos

As I sat down to watch the chefs at Full Belly Deli create their signature biscuits and gravy burrito, I couldn't help but feel a sense of excitement and curiosity. The burrito, which consisted of a flour tortilla wrapped around a filling that included sausage gravy, home-fried potatoes, and a biscuit, looked like it was about to blow my expectations out of the water.

The chef explained that they were making chorizo sausage gravy for their burrito, and I watched with interest as they cooked down the meat in a pan. They added organic flour, paprika, granulated garlic, and onion powder to the pan, cooking it until the flour was well combined with the meat. Next, they added half and half and whole milk to the pan, stirring until the mixture came to a simmer. The chef then seasoned the gravy with salt and pepper, and it was ready to serve.

But the real magic happened when it came time to make the biscuits. The chef explained that the secret to making great biscuits was to incorporate cold butter into the flour mixture. They added sugar, baking soda, and baking powder to the flour, and then slowly incorporated cold buttermilk into the mixture. The chef rolled out the dough and cut it into squares, brushing them with a little bit of buttermilk before baking.

As I watched the biscuits bake in the oven, I couldn't help but feel a sense of anticipation. When they came out, they were beautiful - light and flaky, with a delicate texture that seemed almost otherworldly. The chef took one of the biscuits and placed it on top of the burrito filling, adding a little bit of cheddar cheese to hold everything together.

Finally, it was time to assemble the burrito. The chef carefully placed the hash brown-topped biscuit into a pan press, and then added the sausage gravy on top. As they pressed down on the pan, I could feel the flavors melding together in my mouth. It was a moment of pure culinary magic.

As I took my first bite of the biscuits and gravy burrito, I knew that I had been missing out on something special. The chorizo sausage gravy was rich and flavorful, with just the right amount of heat to keep things interesting. But it was the biscuit that truly stole the show - soft and delicious, with a crunch of hash brown that added texture and depth to the dish.

The chef smiled at me as I took my second bite, clearly pleased with themselves. "This is Full Belly Deli's take on breakfast in a burrito," they said. "We're passionate about creating a great sandwich, and we're always looking for new ways to innovate and improve." And with that, I knew that I had found a restaurant that truly understood the art of making biscuits and gravy.

As I finished my meal and prepared to leave, I couldn't help but feel grateful for the experience. The Full Belly Deli was more than just a restaurant - it was a community of chefs who were passionate about creating delicious food that brought people together. And as I walked out of the door, I knew that I would be back again soon, eager to try their next creation and see what other culinary magic they had in store for me.

"Full Belly Deli is the real deal," one of the chefs said as I was leaving. "We're not just about serving food - we're about creating an experience." And with that, I knew that I had found a restaurant that truly understood the art of making biscuits and gravy.

"WEBVTTKind: captionsLanguage: enI'm here in the Montrose area of Houston,Texas, and man, I don't know if you've beendown here before, but these folks have got abar for just about every occasion.Got honky tonks, you got sports bars, yougot karaoke bars.And I hear about this beach bar wherethey've got dynamite drinks and a chef drivenmenu. You know, I'm gonna check it out.This is the toasted coconut, sir.What's your job?Captain of the ship show.We need to put that on the USS Flavortown.You're the chef. You're gonna cook with metoday?Let's say it with such enthusiasm.Oh, sorry, honey. Butter, chicken biscuit.Table three. That chicken.Man. First bite that I took of it.Oh, my whole body just kind of gave away.We're making the biscuits.Yes, sir. Love it.We freeze our grated butter and our flour.Everything stays really cold.Comes out better that way.When the butter starts to melt inside of theflour, it creates its own little level.That is the key.Baking powder, salt, pepper.I love this.Buttermilk and sour cream.That's a good portion of sour cream.So mix this up.A scoop. Just boom, boom.We'll bake them in the oven for 20 minutes at350 degrees.And the real kicker is the honey butter.Okay, We take our honey and our butter.Wait a second. There's honey and butter inthis.Add the mushroom powder in.This chili crisp.That's some chili crisp.That's what makes this next level.Honey, butter.Has no boundaries.Pickled jalapeno liquid.Brush them with this honey butter.Give me.The rundown on the chicken brine and our.Pickle brine for about an hour.And then we soak in buttermilk, make alittle dredge, hit it.Flour, potato flour, salt, gochugaru,bullet, chilies, garlic powder and blackpepper breading the chicken.We're frying it.Top your biscuits with American cheese.So we take the chicken. Get that honey chilicrisp.Don't worry about your shirt, though, youknow. Brand new shirt.Get our biscuits, chickens done.Come on. Voila.I do not know how to tackle this.I don't like sticky.I got a little bit of sticky on my finger.It's gonna make you crazy all day.I'm doing this all day, okay?That's when I really lose it.Dynamite. The chicken is delicious.Great Crunch.The honey butter crisp is redunca dunk.Love a savoury biscuit.We put that much black pepper in a biscuit.You better mean it. And you mean it.So now it's time to play the Where am Igoing to stop and eat game?So with my keen sense of awareness, I'mgoing to stop and eat where the truckers eat.Emma Jean's Holland Burger Cafe.Folks around here say it's a truckersparadise.After 60 years on this stretch of Route 66,Emma Jean's is just like it was a little bit.Of history to it. I got.It. It's still the must stop.They knew you best, Dave.For great home cooking like the signaturebiscuits and sausage gravy.Always good. So who taught you how to makebiscuits and gravy?My mom. Okay, so a bunch of flour.Put some baking powders in there, too.Wow.Wow, wow. What is that measuring spoon.What is that?Let me see. This is gravy boat.Did you snag that out of Mom?Brought it home in her purse. Evidently.My mom taught me how to make biscuits here.And pie dough. And this table.This table right here.Wow. Now we're going to add some milk.Okay, That looks pretty good.That's the consistency we're looking for.That's it. You have mixed them about aslittle as possible.Well, you got to.Be nice to your biscuits.Do you want me to show you?Oh, boy.Why you got to get a good twist on it.Look at him go, folks.He's got it now. He's going all the way tomanagement.Yeah. We'll get the trays.While the biscuits bake up.Brian Brown's the sausage for the gravy.Mom's recipe.Also mom's recipe.We're going to put a little salt in here.Some pepper. Now what?We add the milk. Whoa.Hot stuff. Give it a whisk or two.That's thick, bro.It is thick. It's. It stands up.It's ready.I'm here to check out a brewery where twobuddies are making farm ales and wild beers.And if they're going to all that trouble tobrew those specialties, you got to know thatthe menu is going to be off the hook.This is Raleigh Farmhouse ales.This is the neighborhood pub with aboveaverage pub fare.Cream sauce with green chili cheese fries.It's off the beaten path, but the food isreally great.You come for the food.I come for the food. You double fisting itright now and you come for the food.That one's coffee.And the one to keg.Kitchen Punch was all part of the plan.When John Raleigh and Jeffrey Kaplanpartnered up on this place.I wanted to do like, a gastropub with goodbeer.And he wanted a farmhouse brewery with goodfood.What kind of food do you guys do?We do like farm to table dishes we all grewup with, but just little upscale chickenbiscuit with fries in the window.The chicken and biscuit.Sandwich is one of my go to comfort foods.That biscuit.Of course, really.Sells it.Really, really tasty.We're gonna do chicken and biscuits.Yeah, we're just going to start off with thebrine hot water, garlic powder, kosher salt,some sugar, throw in a nice to cool thatdown so we're not scorching the chicken.Chicken, breast, chicken.Thigh. We do an airliner that we cut the wingoff of.So the airliner was to make the food a littlebit fancier on the airline.They would leave the wing connected to it.But I also heard because it's like still gotthe wings.So it flies. Oh, I haven't heard that one.I'll go with that also.So you just trim off this, save that forwings later.Yep.We just want to make it a little more flat.We're going to let this brine overnight.So now we're getting cheffy.We're going to go sous vide. Correct.We're going to bag it up, put it in ourcryovac machine.What temp are you running? 165 And we letthis go for about an hour.Cook it a bit. So when you're breading it andfrying it, you're going to be able to achievethat really nice crisp and not have to waitfor it to cook all the way through.Exactly.It stays nice and juicy and tender all thetime, dredge it in rice flour and fry it atorder.We got to make the biscuit. Yep.So we add our flour in salt, baking soda,baking powder.Mix the dry a little bit.We're going to add our cold butter in localgoat cheddar.Goat, cheddar.Really green onion as well.And last but not least, the buttermilk.As soon as this kind of all sticks together,it's done.Dump this out on here and then we're goingto do a little fold on it and we're going todo that a couple times to make sure we gotsome nice layers.We got our little custom maker that's alittle bit bigger.That's a.Big biscuit.That's a big sandwich.I'm a big guy. What?Temp? 350 for about 18 minutes.All right, chef. Let's see it.Toasted our housemade biscuit.Okay, we're going to put a littlehorseradish Crema.Our chicken breast that we just took out ofthe fryer.Housemade pickles.Real thin batter on that chicken from therice flour, but super crunchy.And then our onion rings from the rice flouras well.Love it. Nice tender biscuit.Mm. Great chicken.This is tender. Great flavor.You're definitely getting a little bit ofthe brine.It's a light, crisp fry.And the brine of the pickle and thehorseradish sauce is dynamite.I'm just like you.I like to go on road trips with my buddies,check out funky joints, eat great food.So here I am in Carmel, California, to checkout a joint where I hear their scratch makingeverything. And the biscuits are the bomb.This is from scratch.Okay, Robert. No more driving.Time to come in and eat. Let's go.Oh, Dad, I thought you said I could drive.Send the French toast in the window.California, Dip on our homemade roll.Homey. Delicious meals.They put a little love in it.And that love comes from the family tree.Because when Steve Grieving and his wifeCarolyn, bought the joint in 95, he mostcertainly tapped into his roots.Where did you learn to cook?My mother and my grandmother.Okay, so it's old school, then?Old school?Yeah. Old school in hyperdrive, extreme.Double sausage, biscuits and gravy.You have a little sausage gravy, but then youhave a sausage patty under the sausage gravy.And then cheese biscuits under that.Good thing I got my health nut compadre.Chef Robert Irvine along for the ride.I've already been in the gym two.Hours, and I'm eating breakfast.8:00. So I want you to count.Just how many times we will talk about thegym.How many times we'll see.Flexing.Don't hate this. It's hard.Work. It's a it's a machine.Right. And I'll put a lot of time in it.You want to try some?Here you go. Oh.What happened to yours, Robert?Look at that. It's like a fight to get inthere.The cheddar and the biscuit is bananas.Then on top of it, the sausage patty.But you know what? It's that sambal in thatsausage patty that just gives it a little bitof that extra heat.The gravy is creamy.And it's not dry and gritty.It's thick and gritty.You have license to use extreme.That's pretty out of bounds. Thank you.I got to tell you, it's amazing.I don't eat fat. And this is really good.I mean, it's really good.Thank you.Nice job. Excellent job.Thank you. Thank you.Extreme biscuits and gravy up.They're fantastic.These biscuits and gravy are crazy good.I've been to 800 locations.How many joints have you guys been to onTriple D?262.And today. That's not a gut.That says 262.So I'm just like you guys.I mean, not just for triple D, but for meand for my family.I'm always looking for great restaurants.I'm always on the hunt. So a few years ago,I was in Truckee, California.Everybody tells me about this place.You got to get the sandwich here.So I did. And it was dynamite.Well, now I'm in Reno, Nevada, and I findout these dudes have got a second location.I got to check it out.This is Full Belly Deli.Sicilian on Parmesan.Absolutely lives up to its name.Definitely Full Belly.These guys are all about creating a greatsandwich.They're passionate about it.You got our biscuits and gravy burrito, theirbiscuits and gravy breakfast burrito is liketwo breakfasts in one.They have the biscuit and the home friedpotato in there.If you're looking for all your breakfast isjust come get this burrito.Let's see it. What's the game plan We're.Making chorizo sausage gravy for our burritoolive.Oil. And you're making the chorizo.It's made from a local company here in town.Got it? Breakfast, sausage, all pork.Once the meat's cooked down, add organicflour, paprika, granulated garlic, onionpowder.Cook that flour out.Half and half in whole milk.Let this come to a simmer and salt andpepper, and it'll be ready to serve this.Next step of making biscuits for one dish.It's impressive.Organic flour here.Sugar baking soda, baking powder.Just give this a quick pulse.Here we have our extra cold butter.Give it a good pulse to get it about peasize.The idea is breaking that butter up, so itjust sits there suspended between the flour.So when it cooks, you really develop all ofthose layers.It means everything in the world of making agood biscuit.Incorporate the buttermilk slowly, and it'sgonna kind of look a little dry.But he's got more butter than we typicallysee.So this is going to make a nice, light,flaky biscuit if we can get it to staytogether. Because right now it just lookslike we're trying to make a sandcastle out ofdry sand.We're going for a square here.It could be a triangle for all I care.Roll this out. We're going to cut this.You brush it with a little bit of buttermilk.We're going to finish with salt and pepper.Okay.Go in the oven. How long?25 minutes at 350.So that is beautiful.Wow.Drop tortilla on the flat top to warm it up.Hash brown coming out of the fryer.They're going to take our biscuit.Slice this up.Oh.Seems sacrilegious.We're gonna add a little cheddar cheese tothis guy.Crispy hash brown biscuit there.And then we've got our gravy.Oh, so it's.For the whole family.I see you roll it up.Could you help me lift it up? Oh, that'sridiculous.We're going to take that over to the paninipress, and then we are ready to go.High carb, meat, carb.Well, I'm going to tell you the first thingthat scared of it as I was for some reason,the way you've made it, the way you'veseasoned it, it really is not overly heavy.It's delicious. The biscuit is light andflaky in there.The crunch of the hash brown inside isreally nice, but the kicker for me is thegravy, bro. Can I just have a bowl of gravy?This is a ski bum Delight 101.Well done, man. Yeah. Thank you very much.Well done. You got a.Biscuits and gravy burrito?It blows my.Expectations out of the water.The chorizo in the gravy has so much flavor.The biscuit is soft and delicious.Unbelievable.\n"