Biscuits and Gravy

A staple of Southern cooking, biscuits and gravy makes for a delicious breakfast. It also can be very easy. A tube of country biscuit dough and leftover pork gravy. Add eggs and sausage, and you’re good to go.

My husband decided to do this because he had gravy left after making some from a pork roast. Usually, biscuits and gravy is made with sausage gravy. But the pork gravy worked just fine. The baking biscuits smelled wonderful, and here’s the final result. All was wonderful!

Now we had biscuits left over but not enough gravy for another meal. So my husband stretched it a bit more with the drippings from the sausage. He lightly wiped the fat out of the frying pan with a paper towel. Then he added a small amount of potato water and flour to the crumbly bits left, stirred and heated until it thickened.

Using leftovers and prepared dough, this whole lovely breakfast didn’t take any longer to make than regular eggs and sausage with toast. If you want the full authentic experience, though, here’s a recipe for biscuits and gravy from scratch.

*An easy vegetable stock is the water in which you boil potatoes. Pour the cooking water off into a container instead of down the drain. Do that every time you cook potatoes, let it cool, pour into smaller containers and keep it in the freezer and you’ve got a ready supply of stock.