Biscuits and Gravy

Biscuits and gravy is a popular breakfast dish in the United States, especially in the South. It consists of soft dough biscuits covered in thick "country" or "white" gravy, called sawmill gravy.

The meal emerged as a distinct regional dish after the Revolutionary War, when stocks of food stuffs were in short supply. Breakfast was necessarily the most substantial meal of the day in the South, for a person facing a day of work on the plantations. While everyone wanted something different and distinct from the British, the lack of supplies and money meant it also had to be cheap.

Sunday mornings are my favorite morning for breakfast. Usually because every other day of the week I don't have time to make breakfast from scratch. This morning I made these light, fluffy biscuits and topped them off with the leftover sauce that MomChef made yesterday for WorldVegan Saturday. Get the recipe for the sauce here.

3 1/2 cups flour
5 tsp baking powder
1 1/2 tsp salt
1 1/2 cups soy milk
1/2 cup + 1 1/2 tbs olive oil
  1. Preheat oven to 450
  2. In a large bowl, whisk together the flout, baking powder, and salt.
  3. With a spoon, stir in the soy milk and oil. Stir just until moistened
  4. Scoop or spoon biscuits onto a lightly oiled cookie sheet.
  5. Bake for 12 minutes or until toothpick inserted in center comes out clean.


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