Biscuits and Gravy an American Country Favorite

Nothing says American “Down Home Cooking” like buttermilk biscuits covered with a creamy sausage gravy. It’s inexpensive, doesn’t take long to make, fills your belly, and most important it taste great.

Stomachs filled - Fortunes made 

There have been many great truck stops, diners and small town cafes that built their reputation, and their fortune on the back of this great comfort food.

People debate where and when these two great foods came together, but all agree it was a magic moment.

One Logical Theory

 Biscuits are basically an American Quick Bread. In the  Colonel American countryside yeast was not always available. People found that using pearl ash would allow them to make a leavened bread. Unlike yeast it did not require time to proof. So the breads were called quick bread.

During the War of Independence supplies weren’t always plentiful. People in the southern states came up with Biscuits and Sausage Gravy as an easy to make, cheap to make, and satisfying dish.

I was raised in New York and California so never experienced this treat until I spent some time in Georgia Florida and Alabama. When I left the south I couldn’t find a place that made them. So I just did without.

If you would like to see Grandpa's

biscuit recipe and tips Click Here

Cliff thank you for Zeke's

Years later; Cliff, my brother-in-law, took me to Zeke’s Eatin’ Place in Ontario California. Cliff was born in Arkansas and knew his Biscuits and Gravy, and so did Zeke’s. It was great to once again have a source to my old favorite. That was 30 years ago. Zeke's is still doing sausage.

I think you will like the taste of this southern treat. In fact I think most people are going to love it.

Easiest Way

In some countries you can just go to the grocery store and buy a package of bulk (not in casing) breakfast sausage. If you like that sausage this is by far the easiest way.

Best Way

You grind the pork, and add your own spices. Now it is the freshest sausage and just how you want it to taste. But most of us don’t have our own meat grinders.

The Practical Way

You buy some pork mince at the grocery store and add your own spices. If you have a butcher that will grind up some pork shoulder for you, all the better, tell him that you are using it for sausage and would like the proper fat/meat ration, and not too fine of a grind. Then mix your own spices with the meat.
Even just going to your local supermarket and buying their pre-packaged minced pork will work.

See the Video

Additional facts on the sausage

If the sausage doesn’t leave at least 2 TBS of fat in the pan you will have to add some. Butter would be best, but you could use margarine or oil.

Recipe if you mix your own sausage spices

 Remember to vary your spices to suit your taste. You can also add other spices.

If you are unsure of a spice, try a measured amount, then fry up a small patty and test. If needed add a bit more spice.

Standard Breakfast Sausage Recipe.

2 pounds (900 g) of ground pork

1 TBS of pure maple syrup or brown sugar (optional)

2 tsp salt

1 tsp dried sage

½ to 1 tsp ground pepper

½  to 1 tsp dried marjoram.

Other spices that are sometimes added

Red pepper flakes

Cayenne Pepper

Ground chilli

Orange Zest

Ground Fennel (one of my favorites)

Gravy Notes

For sausage gravy the ratio is 2 TBS fat, 2 TBS of All-purpose Flour, 2 Cups of milk.

I hope you enjoyed the video. I pretty much know you will like the end product.

How to Make Biscuits - Blog Post