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Real, "down home" biscuits and gravy was originally "poor folks' breakfast," but it was so good and became so popular that no self-respecting Southern home today is complete without a good biscuit and gravy recipe. The gravy is still referred to by many as "sawmill gravy," because gravy and biscuits was a quick, cheap, and filling breakfast that was served in the logging and sawmill camps throughout the South. Real "down home" Southern biscuits and gravy became so popular and such a staple in Southern breakfast diets because it is nutritious, simple, easy, and inexpensive to make. The ingredients are simple and can be found in any kitchen. Sausage gravy, egg gravy, and all the variations begin with the basic "Sawmill" or "Milk" gravy recipe. The recipe given here is the basic sawmill gravy recipe that is still used by most Southerners. It is the recipe that my family has used for several generations. As for the biscuits, there are lots of complicated recipes for biscuits "out there", but the real, honest-to-goodness biscuits that are served up in most Southern homes are simple and easy to make. The baking time is the most time consuming part of making good biscuits. The biscuit recipe I give here has also been used by my family for several generations. When made as directed, the results will be light, fluffy, melt-in-your-mouth biscuits that are delicious with the basic gravy recipe that I also give here, as well as with one's favorite jam, jelly, marmalade, molasses, or honey--or just split open with a little butter melted inside. To make sausage gravy or other variations, cook up the sausage first and use the fat from it to make the rue for the gravy. Break up the sausage into small pieces and set within easy reach before starting the gravy When the gravy has thickened, stir in the sausage or other ingredients that you may have in mind. Adding other ingredients is the last step in making variations of the basic "sawmill" or milk gravy recipe. In the biscuit recipe, Martha White self-rising flour is preferred. It is finer ground flour than almost any other flour on the market, has superb leavening, and yields lighter biscuits. If plain flour is used, add 1-1/4 tsp of double-acting baking powder and 1/4 tsp of salt per cup of flour. These pertain to all-purpose flour only and should be omitted when using self-rising flour. Also, the rule of thumb for eggs is to use 1 egg for every 2 cups of flour. When making biscuits and gravy, one thing should be remembered: Make the biscuits first, and make the gravy while the biscuits are baking. Preheat oven to 350 degrees F. Baking time for biscuits is 20-30 minutes, depending on your oven. Some ovens run a little hot or cool, so baking time may vary slightly.
Units: US | Metric
Serving Size: 1 (336 g)
Servings Per Recipe: 4