Thursday, October 8, 2015

The Southern Glory of Breakfast

Each meal of the day has it's own importance.  Breakfast, they say is the most important meal of the day.  (Who 'they' are is unimportant.) I love breakfast.  No, wait, I love SOUTHERN breakfast. Yeah, that's it. One of them big southern breakfasts which include eggs, bacon, toast and jam, and maybe some grits, waffles and pancakes; but the one thing I look forward the most to is the biscuits (oh yeah, don't forget the biscuits) and of course, country gravy.

Biscuits and Gravy.  Usually a plate with two biscuits are cut in half, and served open faced with a large amount of sausage country gravy poured generously over the top. Simple, beautiful, tasty.  

When I first encountered the mouthwatering delight that is biscuits and gravy I thought it was some sort of thrown-together spur-of-the-moment idea that the local chef had thought up.  He quickly schooled me on the error of my ways.  Biscuits and gravy goes back to  before the civil war the War of Northern Aggression.  Meat, being scarce, was stretched any way possible. One of the main ways was to create sausage.  Then, the sausage was put into gravy with a bit of milk and flour. Add pepper and you've got a mouth watering eye opener almost as good as a cup of coffee. (I said almost.) 

Southern Biscuits and Gravy can be found in just about every Southern homemaker's recipe book and is as prevalent as grits. I've seen the gravy as white as whitewash paint and as brown as the sausage itself.  Either way, the flavor is there.  I normally am not a sausage fan (yes, it's true!)  but in gravy over some warm, buttery southern biscuits I can't resist.

And if there's any left over, you'll find me dipping a biscuit into the pot when my wife isn't looking!
Southern eating, Yum!

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