I make it at home more than I order it out. I make my biscuits and gravy both from scratch. Also, I am toying with the idea of trying to figure out how to poach eggs in the gravy as it cooks. Because biscuits and gravy aren’t decadent enough on their own.
Just crack it straight in and cover. No reason that shouldn’t work–that’s the same technique I use for shakshuka.
This. I’ve never had it. If served it I’d eat it and probably enjoy it, but that’s never occurred.
Powder mix? Biscuits in a tube? I’m not even natively Southern, just lived in Virginia for 7 orr so years, and the OP is giving me the vapors.
there’s nothing in sausage gravy but sausage, the fat from the sausage, some flour, and some milk. It’s pretty hard to understand why you’de bother with powder mix when it only has 1 dry ingredient anyway. I guess 2 if you count black pepper. Make it healthy? Are you high? If you want healthy have a spirulina smoothie for breakfast, and leave poor innocent Biscuits & Gravy out of it.
Yeah, I make it at home at times, and order it at restaurants when – and only when – I am south of the Mason-Dixon line.
It’s my husband’s favorite – I like it fine, but actually prefer country ham and some good buttery grits with egg yolk mixed in.
In its simplest form, I suppose. I include bacon, fennel, sage and butter in mine. And I use half & half, not milk. I make my biscuits with butter and whole fat buttermilk. Heart attack on a plate.
I could feel my arteries hardening just reading that.
I had biscuits and gravy for the first time when I was in high school. It was made by my best friend’s very Southern mother and it was the most concrete meal I’ve ever had. It stuck to my ribs all throughout the day. I’m pretty sure I could have farmed the back 40 by myself with all that fuel.
Fifteen years ago and I still remember that meal.
Am I the only one around who just can’t cope with sauces over breads? Soggy bread/pastry has a horrible texture. I love sausage, I love a good southern-style biscuit, just can’t deal with the “gravy over biscuits sogging them to death” thing.
The traditional formulation is pretty much fat, pork, flour, milk - combine in various ways to obtain results. It’s poverty food for people who don’t get enough to eat, don’t have much to choose from, and have hard work to do.
You can make it from bacon as easy as from sausage (tastes a bit different though). I wouldn’t add fennel though. It would make it taste like Italian sausage, which is just wrong. Unless you meant fresh fennel, which is a laugh-out-loud thought for me. I’m sure it’s good the way you make it, but… you can put a dress on a sow but it don’t make her a lady. Just my personal opinion.
I’ve had it and I don’t get the appeal. I have to say that I never heard of this till I was an adult, so maybe if I grew up with it, I’d think differently.
I’m Canadian. I’ve had it a few times and it was okay. I’d rather just have biscuits and sausage, though. I can’t think of a single time that I’ve been eating a sausage where I thought to myself “You know what would really hit the spot? Some warm milk with flour in it.”
See, I like the gravy part, as biscuits on their own, no matter how well made, are a bit dry for me. However, the yolk from a fried egg or two would work well, too.
Why are you bringing me into this conversation?
mmm
I find that biscuits and “gravy” at restaurants (and particularly at fast food restaurants) frequently tastes bland and pasty. This is what happens when you don’t start with enough grease. You wind up with a repulsive milk-and-flour paste.
For those of you who have tried biscuits and gravy and don’t like it, I humbly suggest this might be the reason, and I urge you to try the home-made version if you ever get the chance.
If the biscuits are dry, they are not well-made.
I love biscuits and gravy but it’s just not something I’m going to make at home. I’d be the only one eating it (not that there’s anything wrong with that), so I save it for when we go out to eat at resturants. That makes them more of a special thing to have.
I’ve had good biscuits that people have told me are not dry. They still come off as “dry” and needing something to me. That’s my perception of a biscuit. All biscuits are, to my taste, on the dry side. I mean, it’s a baked bread product. All of those things are dry in some way.
My mom makes good redeye gravy … southern gravy, but you put a little coffee in it. Thins it out some, but a nice taste.
Here’s some music to to listen to while you eat your biscuits and gravy :eek: 
Lil’ Ed & The Blues Imperials:
or buy the Alligator CD!
I’ve been disappointed with the biscuits n’ gravy served at the diners here, and I’ve tried every place. They don’t make it the way they used to. Now every diner sends out a sweet-ish biscuit like you’d use for strawberry shortcake, covered with a pool of white gunk with bits of sausage floating in it. They must all buy it from the same food distributor. 
So I’m going to try my hand at my own ‘gravy’. As soon as the temperature falls below 90 f’ing degrees!