biscuits and gravy???

[JW_Halverson]

How do all you non-Americans view this thread on such a humble breakfast dish?  I know that even as an American I am still surprised at the passion this subject raises in people.  I've eaten this all over America, some was sublime (little restaurant in Yoder Kansas, $1.45 - 6 whole biscuits + another soup bowl of extra sausage gravy), some was downright bad.  Everyone has an opinion, a secret recipe, and a story about how it means family to them.  No one yet has been neutral. 

It's only flour, sausage drippings, a little leavening, and milk or cream with a bit of simple spices.  But it crosses socio-economic boundaries faster than the common cold!  It's something transcendant, almost overwhelming in that no matter how well I may have just been fed, I can always find the room for just one biscuit and summa dat gravy wif it, pass the black pepper please. 

And that is the hats-off-at-the-door-and-boots-wiped-clean, Bible-sworn word of a Yankee, Miss Ellen.

[sadiejane]

And that is the hats-off-at-the-door-and-boots-wiped-clean, Bible-sworn word of a Yankee, Miss Ellen.

my grandmother woulda liked you 
she would assuredly always make an off handed comment to any fella who would walk into the house with his hat on.
as fer the bible thumping-she would not step foot into any eating establishment that served alcohol in any form, no matter how fine.

[jeffhalfrack]

I WASN'T. GOING TO COMMENT.  BUT. I will have to side with Sadiejane my dad is from Cripple Creek Va that is just what we do, the butter milk. and. Corn bread was the trigger for me,  but a quick cup of black coffee a cold biscut and a hunk of crispy side pork is one of my favorite snacks and good lord don't forget the. Chow-chow!! Some time I'm sorry I live in New York Jeff W

[mullet]

sadiejane you have to meet my wife and her buttermilk cocktail. And, like you, I can make a meal off buttered cornbread and throw in some collards with a little pork.

[Josh B]

JW, I've eaten those b&g at Yoder many a time.  Outstanding !!!   Josh

[GregB]

Growing up, my mom used to get us up for school in the mornings with, "hot biscuits are ready!". We always had eggs either fried or scrambled, and usually sausage. Sometimes had gravy, and often sorgum molasses! I still cook a good southern breakfast myself.

Recently had some squirrel that I cooked slowly in gravy...good stuff!

[johnston]

I was raised believing white gravy was a northern thing and was to be strictly avoided. Pork
was the southern meat because it could be cured and stored even in our mild weather. And
we never used the word Yankee unless it was preceeded

[johnston]

by an expletive.

Lane

[gstoneberg]

I grew up a Yankee in Iowa, but my grandparents were from Florida so I got the best of both food worlds.  My wife has perfected the art of making tall flaky biscuits and the gravy with wild pork sausage is pretty darn good.  I don't get it very often, probably more healthy that way.  But, my favorite breakfast is fried mush...makes my mouth water thinking about it.

George

[fishfinder401]

And
we never used the word Yankee unless it was preceeded
by an expletive.

Lane

hey, what does that mean

[jeffhalfrack]

  OH  SNAP!!!!!!!!!!   I for got  I  have  a  jar  of  sorghum   for  my biscuts!!!!!!!!!  JeffW

[gstoneberg]

Well, I'm sorry in advance, but I have to hijack.  My wife has a variation on biscuits we sometimes have at dinnertime as well as at breakfast.  Tonight we had venison chili and she made her signature cheese biscuits.  Same recipe with cheese rolled up inside.  Yum yum!



I can't remember if she made these when Gus was here.  Usually she does when we have biscuits and gravy in the morning as well.

George

[fishfinder401]

 

[cracker]

Looks pretty good to me I'd eat supper with you any time. Where do you live?

[gstoneberg]

Saint Paul, Texas, northeast of Dallas in the burbs.

George