Live Everyday like a Holiday!: I Grew up eating Biscuits and Gravy

Tuesday, June 21, 2022

I Grew up eating Biscuits and Gravy

The Picture Post I have for you today is Biscuits & Gravy

I grew up on biscuits and gravy. In fact, I grew up eating many different types of gravies that I will list below. My Mother was the best cook ever and she made wonderful sausage gravy just like the one pictured above. It was always so thick so soft and so creamy. I never remember eating a bad bowl of it at all. And when I say bowl, I do mean bowl because I ate so much of the gravy mother would let me have it in a bowl. Sometimes my mother would just make simple biscuits and white gravy with no meat at all, but it was made from bacon dripping grease with lots of black pepper and that was enough for me. It was so delicious! Below I have listed several other types of gravy that I grew up with that's perfect being sopped with biscuits.

Tomato Gravy ~

Now my mother made many different types of gravy and the one that was my favorite was tomato gravy, which is a white gravy mixed with crushed or diced tomatoes (which made it turn pinkish brown) that I happily pored over my split in half biscuits. I then drizzled golden eagle syrup on top of the gravy. It was the best flavor combination ever! Sometimes she would just make water & flour gravy and add tomatoes and that was fantastic too! I do have a video post of my mother making this gravy from many years ago / back in 2007, when she was still alive. ➤ Tomato Gravy - YouTube

Biscuits and gravy in general

Biscuits and gravy are a popular breakfast dish in the United States, especially in the South. The dish consists of soft dough biscuits covered in either sawmill gravy or meat gravy, made from the drippings of cooked pork sausage, white flour, milk, and often (but not always) bits of sausage, bacon, ground beef, or other meat. (Like squirrel in the South) (which I've ate for breakfast as a kid) The gravy is often flavored with black pepper.

Cream Gravy or White Gravy ~

Cream gravy or white gravy is a bechamel most often used in biscuits and gravy and chicken-fried steak. It is usually cooked with a roux being made of meat and or meat drippings and flour. Milk is typically added and thickened by the roux; once prepared, black pepper and bits of mild sausage or chicken liver are sometimes added. Other common names include country gravy, sawmill gravy, milk gravy, and sausage gravy.

Egg Gravy ~

Egg gravy is a variety of gravy made starting with meat drippings (usually from bacon) followed by flour being used to make a thick roux. Water, broth, or milk is added, and the liquid is brought back up to a boil, then salt and peppered to taste. A well-beaten egg is then slowly added while the gravy is stirred or whisked swiftly, cooking the egg immediately and separating it into small fragments in the gravy. Called rich man's gravy in some areas of the southern US.

Giblet Gravy ~

Giblet gravy has the giblets of turkey or chicken added when it is to be served with those types of poultry, or uses stock made from the giblets. This gravy is traditional for the Thanksgiving dinner, but it tastes great pored over soft fluffy biscuits for breakfast. Every Thanksgiving I always hoped we had leftover giblet gravy because I knew I would get to eat it for breakfast the next morning. "The BEST Holiday Breakfast in the world!" Think of all the chopped up eggs in giblet gravy... does that not say breakfast to you or what! And you know gizzards and liver always go great for a southern breakfast and giblet gravy has that in it. It's creamy chunks of chicken goodness. Yum ~ Yum ~ Yum ~

Mushroom Gravy ~

Mushroom gravy is a variety of gravy made with mushrooms and tastes great over hot fresh out of the oven biscuits. It can be eaten for breakfast or lunch.

Red-eye gravy ~

Red-eye gravy is a gravy made from the drippings of ham fried in a skillet or frying pan. The pan is deglazed with coffee, giving the gravy its name, and uses no thickening agent. This gravy is a staple of Southern United States cuisine and is usually served over ham, grits or biscuits.

Vegetable gravy or vegetarian gravy ~

Vegetable gravy or vegetarian gravy is gravy made with boiled or roasted vegetables. A quick and flavorful vegetable gravy can be made from any combination of vegetable broth or vegetable stock, flour, and one of either butter, oil, or margarine.

Chocolate Gravy ~

Chocolate gravy is a variety of gravy made with fat, flour, cocoa powder, and varying amounts of sugar. This variety is more common in cuisine of the Southern United States and is most often served as a Sunday morning dish with fresh biscuits in the Ozark and Appalachian Mountain regions and Alabama. It is also commonly served on Christmas morning.

Closing Thoughts ~

Gravies really are the key to comfort food for sure. And for the Holiday table we ALWAYS have some type of gravy, don't we? Keep an eye out guys, I have a post coming about Chocolate Gravy for everyone. Hummm... maybe I will write one for Giblet gravy too. Oh and... remember to make these gravies in celebration of gravy holidays. See 🠟 "Live everyday like a Holiday" Pam

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📅 HOLIDAYS TO CELEBRATE