I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

The Gravy Train

So, now you have, I am sure, studied the primer for making good Buttermilk Biscuits.  And you’d like to know all the many ways you can serve your beautiful creations. Here are two of my favorites.  I once had some friends by for a biscuit bar, serving baskets full of homemade biscuits, homemade preserves, tomato gravy, sausage gravy and lots of good butter.  I even made chocolate gravy, but I am saving that for another time.

Tomato Gravy for Biscuits

½ pound bacon

1 small onion, finely chopped

1 (14 ½ ounce) can finely diced tomatoes

3 cups tomato juice

Ground black pepper

Cut the bacon into small pieces and fry in a large skillet until crispy.  Remove the bacon to a paper-towel lined plate, then drain off all put 2 Tablespoons of bacon grease.  Fry the onion in the drippings until soft, then add the canned tomatoes and the tomato juice, scraping up any browned bacon bits from the bottom of the pan.   Season with some good grinds of black pepper.

Bring the gravy to a boil over medium high heat, then reduce the heat and simmer until the gravy thickens and reduces, about 15 – 20 minutes.  Stir in the reserved bacon. You can save some of the bacon pieces to sprinkle over the gravy if you like.  Spoon over hot, split biscuits.

 

Sausage Gravy for Biscuits

I like my gravy really peppery, so I go to town with the grinder.  Depending on the sausage, you may need very little or no salt.

½ pound breakfast sausage

¼ cup flour

2 ½ cups milk

Salt and ground black pepper

Crumble the sausage into a large skillet and cook until no longer pink in the middle and nice and browned.  Break the sausage into small chunks as you cook it.  Remove the sausage to a paper towel lined plate with a slotted spoon, leaving the dripping behind.  There should be about 2 Tablespoons of dripping left in the pan.  If not, add a little oil to make that amount and heat up. Sprinkle over the flour and cook, stirring and scraping, for about 2 minutes until the flour is lightly browned.  Slowly whisk in the milk, continuing to scrape the bottom of the pan.  Cook, whisking frequently, until the gravy is thick.  Stir the sausage back in and heat through, seasoning with salt and black pepper to taste. Serve over hot, split biscuits.

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2 comments to The Gravy Train

  • You’re killing me, Perre. Those biscuits and gravy look so good. I’ve never seen the tomato gravy before and it looks sgreat!

  • Reliable

    The biscuits are fabulous, so I can’t wait to try the gravy. I will make my next batch of busicuits “cat head” style so there is plenty of room for the gravy. Thanks.

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