December 23, 2009
Biscuits and gravy
Originally published August 26, 2004
Biscuits and gravy were a staple for breakfast where I ate during my youth, be it Grandma's house or mama's, until I flew the coop and went off to college. Got-dam if I don't miss that sometimes.
These biscuits didn't come out of a can. They were home-made and hand-patted and you can't BUY anything like that in a store or a restaurant. They smelled wonderful in the oven. The gravy was brown, almost the color of a pecan out of the shell, and it was made in a cast-iron skillet using the grease from the sausage and bacon cooked in there right ahead of the gravy.
Tiny bits of bacon and sausage swam in that gravy and it was delicious. I used to get two or three over-easy eggs, a couple of biscuits, some bacon and sausage and make a giant chopped-up pile of goop on my plate; then, I'd slather gravy all over the top and eat like a hog. I always saved one biscuit for sopping my plate.
Dessert was biscuits with honey and real butter. If you've never tasted that exquisite dish, you need to be dragged off and shot.
My grandma doesn't make biscuits anymore. She's 93 years old and that's just too much effort for her today. But my mama still does on special occasions, and I never miss a chance to eat them. She got her recipe from my grandmother and it's a good one.
Biscuits and gravy. I took that food for granted back then, but I don't anymore. It's special
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