Biscuits and Gravy

The ultimate southern comfort food. I will share both a vegetarian version and a meat version for those who are eating meat. Let’s start with the biscuits.

It seems Americans are hoarding yeast and Facebook, instagram, and twitter are loaded with bread failures. Some of the photos I have seen of the travesty created in the name of bread is borderline offensive. Begin with a basic biscuit. These are a southern cream biscuit, no buttermilk or shortening cutting needed.

2 cups flour (all purpose is fine)

2 teaspoons double acting baking powder

1 teaspoon salt

1/4 cup melted butter

Heavy whipping cream to make it all come together

Mix dry ingredients, and toss gently with the melted butter, Then taking a fork slowly drizzle in the heavy cream to make it all come together in a sticky mass. Oil your hands and put the dough onto a floured board and do about two minutes of gentle kneading. Dough will become less sticky and absorb the flour needed.

Roll dough to about 1/2 inch thick, cut with a cutter, a glass, a knife. Shape does not matter so much. You can place them touching on a cast iron skillet or on a cookie sheet. 400 degree oven (205c) for about 12 minutes. They will puff up and be delicious.

For the mushroom gravy:

Two cups chopped mushrooms

3 slivered fresh sage leaves (Dried is fine if needed)

Black pepper

Red pepper


Worcester sauce (vegan is available)


Butter (about two tablespoons) and a little olive oil.

Saute the mushrooms in the butter/oil til they begin to crisp on the outside. Sprinkle lightly with flour to absorb any remaining fat, cook the flour for a few minutes until it begins to tan. Then add the milk until you get a nice gravy thickness, then the sage, worcester sauce, black pepper, red pepper, salt to taste.

Split the biscuits and top with the gravy.

For those that must have meat buy a breakfast sausage with sage (Avoid brands like Jimmy Dean’s that contain High Fructose Corn Syrup), brown the sausage which typically produces quite enough fat and then follow the recipe above eliminating the sage.

There is a reason that biscuits and gravy have endured, filling, delicious and comforting.

Now give that yeast you are hoarding to someone who can bake.

Published by Chef Wilder

A chef who has been specializing in Food tourism for several years. I decided to launch this to put in one place some of the simplest ways of making food primarily because I am seeing people in the grocery for often the first time due to the Corona outbreak who have no idea what to do with food once they get it home. In the US I became known as the Food Stamp Chef for publicly taking on both the establishment in D.C. and personally living under a food stamp budget twice in my life for two months at a time. #SocialSolidarity

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