by Betty Richardson - Aunt Betty's Kitchen
Having grown up on southern Biscuits and Gravy myself, your recipe seems very natural to me. Biscuits and gravy are a weekend staple at our house. I love your photo tutorial on making the gravy. So hard to explain to someone what 'till it looks right' is when it comes to cream gravy. :D
When I first married, I could barely broil meat, make sandwiches and HB helper. My ex took me out to 'the farm' to his grandmother, Nanny, and told her -- "teach this girl to cook 'real' food." Well, at the hand of Nanny, who of course didn't measure anything except with her hand, I learned to make awesome gravy and pretty dang good biscuits, among other many southern delectables. We made 3 full sheet pans of biscuits 3 times a day feeding the boys and men of the family 3 meals a day during the harvest season. I got the lonesome job of running out to that 5 acre garden every day between breakfast and lunch to pick whatever was going in that huge iron skillet for 'dinner' and 'supper.' (not lunch and dinner like we say in the city). There was tons of fried goodness at every meal, always a those huge, super large, fluffy biscuits, a pan full of white gravy at every meal. So if you want super fancy, mine is not necessarily the best kitchen for that. But if you want some good ole down-home Texas southern cookin' -- ya'll come on over and sit a spell.
AUNT BETTY'S KITCHEN
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Feb 28, 16 11:06 AM
I am fifty three years old and had never eaten biscuits and gravy until two years ago. My son in law ordered them and I decided to try. I really liked
Feb 20, 16 06:24 PM
When the sausage is about half done, I add a medium onion diced about 1/2 inch. Cook together until the onion is done, then proceed as above. The onion
Oct 25, 15 10:30 PM
No time to make cinnamon rolls...then make these cinnamon bun bars instead! These moist and chewy bars will satisfy your craving!