Biscuits and Gravy
A few days ago, someone on Twitter asked what biscuits and gravy was. I wrote, “They are only the most delicious and satisfying breakfast food in the world. It’s hot sausage cream gravy over baking powder and buttermilk biscuits.”
As you can tell, I think biscuits and gravy is my favorite food that is native to here in the Ozarks. It hasn’t always been that way because I have not always lived in the Ozarks.
Couldn’t Get Them in the North
Biscuits and gravy is a south-of-the-Mason-Dixon line sort of food. A few years ago, my daughter and I took a trip from here in Missouri to Pennsylvania where my family is from. While there, we went to a restaurant to have breakfast and she looked over the menu and said, “I don’t see the “biscuits and gravy”.
“Oh, honey, “ I said. You won’t find them here. They don’t know what biscuits and gravy is.”
“Are you serious?” She asked.
“That’s right,” I replied. “Here they like French fries and gravy.”
‘”Really,” she asked.
“Yes really,” I replied but I digress. This is a post about biscuits and gravy.
Making My Own Biscuits and Gravy
One of the prerequisites of living in the Ozarks is knowing how to make good biscuits and gravy.
I start by baking the biscuits. according to the recipe on the package Personally, I like baking Grands biscuits, fresh and hot because my own creations often turn out like hockey pucks so I buy a tube of the commercial biscuits and start from there.
Next, I brown the sausage in a frying pan until it is thoroughly cooked. I set it aside.
I do make the gravy from scratch. I start by making a roux. To make the best roux, I start with some bacon grease that I saved from the last time we had bacon. I melt it in a frying pan on the stove and gradually add flour until the bacon grease is absorbed and browned slightly. I put some of it aside in case I need to thicken the mixture more. Next, I add milk and whisk the mixture until the milk thickens into a nice gravy. Add more milk or roux as needed to make the desired consistency. I then add the sausage and salt and pepper to taste. When the biscuits are fully cooked and golden brown, the meal is ready to eat.
I like to split the biscuit in half and pour the gravy over it. My husband just likes to pour the gravy over the biscuit without exposing the fluffy inside. Whatever way you like it, biscuits and gravy is not only good for breakfast but can be eaten for supper as well.
Something Else I’ve Learned Lately
The nuances of biscuits and gravy aren’t all that I’ve learned. Because of all of the research that I did for Gourmet Weeds, (Purchase on my affiliate link on bookshop.org and support your local indie bookstore). I learned a lot of things that I didn’t know about foods we can forage here in the Ozarks. Not only that, but I also learned different ways of cooking those foraged foods.
Yes, I knew some of what I wrote about when we started Ozark Grannies’ Secrets, but I learned a lot from my co-author Kerry Kelley who was also a transplant from another part of the country. You can check out the post I wrote about her here. She is a treasure trove of valuable information about gardening, homeschooling, and homesteading in the Ozarks.
To learn more about purchasing books on bookshop.org, check out my article: A Neat Way to Purchase Books Online.