Biscuits and gravy is a popular breakfast dish in the United States, especially in the South. Breakfast was necessarily the most substantial meal of the day for a person facing gravy for biscuits day of work on the plantations in the American South. Restaurant chains specializing in biscuits and gravy include Biscuitville, in Virginia and North Carolina, and Tudor’s Biscuit World, in West Virginia. Tomato gravy is white gravy mixed with crushed or diced tomatoes.

Food Is At The Very Soul Of U. Blacks’ History Since Days Of Slavery”. The New Encyclopedia of Southern culture. Chapel Hill: University of North Carolina Press. A gravy with a questionable past”.

Here’s a classic Southern biscuits and gravy recipe you won’t forget. Biscuits and Gravy Here’s a classic Southern biscuits and gravy recipe you won’t forget. Make biscuits are with real butter and creamy buttermilk, then simmer gravy with pork sausage and drippings. This is comfort food at its best. Steve-Anna’s recipes are often inspired by her Southern heritage.

She contributed to Simply Recipes early on and is a friend of founder, Elise Bauer. The biscuits are easy to make, and the gravy is loaded with sausage. Sage and nutmeg are two of the more pronounced flavors in the gravy, giving it a slightly more elevated taste than you would find in simple milk gravy. That way you can stir the gravy frequently which is hard to do when your hands are covered with flour and dough. Test that the pan is hot by adding a few drops of water. When they evaporate on contact, the pan is ready. If you dislike the sage and nutmeg flavors in this gravy, omit the nutmeg and use a regular pork breakfast sausage instead of the sage-flavored variety.

As for the biscuits, there are countless recipes that have been handed down over the years in Southern families. Many swear that White Lily Self-Rising Flour is essential to making light fluffy biscuits. However, in my experience, you can make perfectly respectable biscuits even if you can’t get your hands on that Southern staple. You can also mix up the ratio of butter and shortening, or just use one or the other, or use lard if you prefer. In the spirit of the gracious South, please share with us your favorite way to make biscuits and gravy.

After you try this recipe, you’re going to want more biscuits and gravy. We suggest you try this combination in a different form — biscuits and gravy casserole. If you don’t have buttermilk in the house, you can add 1 tablespoon of lemon juice or white vinegar into a measuring cup and then add milk until the two combined measure 1 cup. Refrigerator: Store leftover biscuits and separately. Refrigerate the sausage gravy in an airtight container for 3 to 4 days. Refrigerate the biscuits in an airtight container for 4 to 5 days.

Reheat the gravy on the stovetop slowly until it’s simmering. F oven on a baking sheet covered with foil or parchment paper, about 5 to 7 minutes or until heated through. Freezer: Freeze sausage gravy for up to 3 months in a freezer-safe zipper bag or container. Defrost in the refrigerator and reheat on the stovetop slowly until it’s simmering. Freeze biscuits in a freezer-safe zipper bag or container.

8 teaspoon of salt, for every cup of self-rising flour. Instead of 4 tablespoons each of butter and shortening, feel free to use 8 tablespoons of shortening or butter, or any combination up to 8 tablespoons. In a medium-sized bowl which together the flour, sugar and salt. To measure the flour, spoon it into the measuring cup, and level it off with the back side of a knife. If you scoop the flour, it will pack into the measuring cup, yielding too much flour. Using a fork or a pastry blender, cut in the shortening and butter. Work quickly, you don’t want the fats to melt — the key to fluffy biscuits is minimal handling.

Make a well in the flour mixture, and pour in the buttermilk. Stir with a spoon and blend just until the liquid is absorbed and the dough comes away from the sides of the bowl — add 1 to 2 tablespoons more buttermilk if the dough is dry. With lightly floured hands, turn out the dough onto a lightly-floured surface and gently fold it over on itself 2 or 3 times. If you use a rolling pin, be sure to flour it first to keep the dough from sticking to the pin. Dip the cutter in flour between cuttings to keep the dough from sticking to the cutter. Reshape scrap dough and continue cutting.