Skip to main content

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.

Ingredients:
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.

Comments

Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.


The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…