Blogwatch: Biscuits and Gravy, Always a Classic
Vanessa of What Geeks Eat warms the cool fall air in Wisconsin with one of the hardiest breakfast foods out there, biscuits and gravy. This savory dish always reminds me of long road trips and an early morning breakfast at a random truck stop off the highway. It also reminds me of home, and eating at the Denver Diner. Oh, how I crave the succulent buttermilk biscuits and spicy sausage gravy.
Vanessa posted her recipe, but for the vegetarians out there, you can easily substitute a pack of ground veggie sausage and add a dash of cooking oil to make it richer.
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11 Comments:
Here's the link, which seems to be missing in action.
zamboni at 11:09AM on 11/03/08
Somehow, biscuits and gravy is not a meal I've ever come to love. The cafeteria at the school where I teach seem to love to serve this item, though, and thekids eat it up with gusto. I'd love to try Vanessa's version, and maybe I will if I ever make it to Wisconsin again.
jaywarner at 11:24AM on 11/03/08
That's my favorite breakfast, me being from the south, and I love big chunks of sausage in the gravy. Now I'm hungry for some warm biscuits and peppery sausage cream gravy, and it's all your fault!
Tahitinova at 12:00PM on 11/03/08
Zamboni: Thanks. I just edited that link back in. (Sorry, Vanessa!)
Jaywarner: If b&g is good, it's AWESOME. Too often, though, it's made with crap ingredients.
Adam Kuban at 12:01PM on 11/03/08
B&G at the Denver Diner... such fond, happy memories there...
Thank you for reminding me of it!
littlelimelion at 12:06PM on 11/03/08
My boyfriend loves the canned sausage cream gravy on store bought biscuits, so this Christmas, when I drag him down to my family in Texas, I am having him try real biscuits and gravy. Wait until he tries the real stuff!
Tahitinova at 12:06PM on 11/03/08
I never heard of biscuits and gravy until I started dating my bf who grew up in Tampa. But after almost four years, I think I've mastered my b&g. I only make it once in a while cause it feels too heavy to eat often and it just makes it a little more special when I do make it lols -=)
wonders at 12:51PM on 11/03/08
Everyone is going to think I'm totally wierd but I don't know if it's my particular region of Canada or what; and I see/hear it ALL THE TIME on food network;
but B & G doesn't appeal to me. Maybe it's because of what I'm used to.
I eat my gravy on fries with cheese (LOL - google poutine), or on my mashed pots but that's really it.
Also, I've never seen 'white' gravy except on some food network shows and really poor-quality chicken gravy. Would anyone care to expand on why the gravy is white? Maybe some history? I'm very interested...
hungrychristel at 2:25PM on 11/03/08
white gravy is made with drippings, flour, and milk, so it is white (this is often called Sawmill Gravy in Appalachia because it was the breakfast of choice in logging camps, along with "Cathead Biscuits")
most "brown gravy" (although might include some dairy) is made with pan drippings and/or stock primarily so it is darker in color.
White gravy is popular in the South (and elsewhere probably) because it could be made with cheap ingredients likely had on hand without expensive cuts of meat--fat (lard or bacon/sausage drippings), flour, and milk.
intheyearofthepig at 4:12PM on 11/03/08
thanks year of pig :-D I look forward to manipulating my gravy ingredients!
hungrychristel at 6:31PM on 11/03/08
They remind me of watercourse biscuits....yum...no one knew that vegetarian gravy could be SOOO wonderful.
pixyhead at 9:04PM on 11/03/08