Twisting a Southern favorite: Biscuits and Gravy

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Twisting a Southern favorite: Biscuits and Gravy

Almost everyone across the country has eaten or cooked Biscuits and Gravy. As a child of the Northwest I don't feel very removed from the South. Some of the very comforting basics are the same. From scratch, ALWAYS. Freshest ingr possible, don't forget your basics, and above all cook with your heart. I have never been the biggest fan of grocery store sausage, therefore I was somewhat put off  biscuits and gravy unless it was my fathers homemade sausage or if it was made with bacon. And as a sometimes spoiled only child my mother would make it with bacon. Here is my Sunday Biscuits and Gravy with homemade buttermilk biscuits, fresh pea and bacon country gravy, and farm fresh egg. I hope you enjoy! I love hearing from any readers so please feel free to leave comments, questions, or feedback! 


Biscuits: Yield 1/2 dozen


  • 2c. AP Flour
  • 4 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 2 tbs chilled unsalted butter
  • 2 tbs chilled shortening 
  • 1 1/4 c. chilled buttermilk

Preheat oven to 450 degrees. Line sheet pan with parchment paper.

In a large bowl whisk together flour, baking powder, baking soda and salt. Add chilled butter and shortening and quickly combine until they break up into the flour into small crumbles. Making a well in the flour mixture add buttermilk and using your hands mix until just combined. Dough will be sticky. Turn dough out onto floured surface dusting top with flour. Roll dough out lightly to an inch thick. Cut with biscuit cutter or cut with a knife into even squares. Set excess dough aside and repeat. 

Bake until biscuits rise and are a light golden brown 18-20 minutes. Take out of oven and brush immediately with melted salted butter. 

Country Gravy with bacon and peas:


  • 5-6 good pieces of thick cut bacon
  • 1/2 c. fresh or frozen peas
  • 1 tbs garlic
  • 2 tbs shallot
  • 1/2 c. unsalted butter, or 1 stick
  • 1/2 c. AP flour
  • 1 c low fat milk (give or take for texture)

Chop bacon into 1/2" pieces, cook in skillet on med-high heat until slightly crispy. Using a slotted spoon remove cooked bacon onto paper towel reserving 2 tsp of the bacon drippings. 

In a medium sauce pot add reserved bacon drippings and heat on medium adding the garlic and shallot. Cook until aromatic about 2 minutes. Add the stick of butter and cook until completely melted. Slowly whisk in flour to make blonde roux. Cook for about two minutes until the roux begins to turn golden brown. Slowly whisk in milk, if it is too thick add more milk a little at a time. Salt and pepper to taste. Add cooked bacon and fresh or frozen peas.  Keeping warm cover until time to plate.

Plating Dish:

Place warm biscuit on a plate and ladle hot gravy over careful not to smother biscuit completely. Serve with a farm egg served over easy, poached or however desired. Garnish with fresh tyme. Enjoy!



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