Getting My Southern On With Biscuits and Gravy

If you’ve never had a good southern “white flour gravy,” you don’t know what you are missing. It is most definitely not health food, and if you have it more than once or twice a year, you should spend a good deal of time exercising to balance it. I didn’t care for it growing up, but during a visit to the Hotel Roanoke, I decided to give it a go. I’ve been hooked since.

Over the weekend I woke up with a craving for sausage and gravy on biscuits. I used a simple recipe from Food Network that turned out to be easy and delicious. Our local farm packages its sausages in one-pound packages, so I used a full pound in the recipe, but otherwise, I used the recipe as listed on the site. Well…almost… I had just enough milk for the gravy, so rather than bake biscuits, I used ciabatta rolls as my bread. I LOVE good biscuits, but the rolls lightened the whole thing up and turned out really good. When I make it next (probably in the spring, to give my heart a break), I’ll add the biscuits!

So for your viewing pleasure, a little flour, a lot of sausage, and a big ol’ family cast-iron skillet.

frying sausage

frying sausage

cooking flour

cooking flour

adding milk

adding milk

thickening gravy

thickening gravy

biscuits and gravy

biscuits and gravy

*** This personal blog is comprised solely of the opinions, views, projects, and travels of its author, Stacey Morgan Smith. She is lucky enough to have loving family and friends whom she drags along with her on her adventures and whom she puts to work on her little farm. She uses this blog to help promote living in the mountains of the Shenandoah Valley of Virginia, from Roanoke to the Potomac River.**

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