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A Happy Father’s Day Indeed… Biscuits and Gravy, Baby.


It is a well-known fact that my favorite breakfast in the whole wide freakin’ world is biscuits and sausage gravy.

My brother from a different cycling mother, down in Tasmania, asked on yesterday’s post, “biscuits and gravy?”

Well, brother, that’s it and my daughter made the best, most perfectly seasoned sausage gravy over the fluffiest biscuits I’ve ever eaten in my entire life. And that includes drunk 3am breakfasts back in my drinking days. The best.

I only had to put in 40 miles on the tandem to earn the breakfast. If ever there was a way to pay for a breakfast!

Biscuits and gravy is a puzzle of flavor perfection. The biscuits have to be fluffy while sufficiently heavy. The gravy, creamy yet sufficiently peppered. The real trick is getting the salt right. Too much is gross, too little and the gravy lacks pop. My daughter, who happens to be an excellent cook/budding chef, got the puzzle pieces to fit perfectly into a bite of heaven every thirty seconds or so.

That, my friends, is good times and biscuits and gravy.


14 Comments

  1. unironedman says:

    I’m with your Antipodean friend… biscuits here in Ireland are sweet, and drunk with tea, generally. To smother them in gravy (which again, is normally brown and made from meat juices) would be nothing short of horrific. But then again, there are quite a few anomalies that don’t cross the pond too well. I had to look up ‘grits’ before. I draw the line at spray cheese, though…

  2. The Omil says:

    Sadly, it may be that the USA is on its own on this one. I’m afraid that keeping going a little further east from the Unironedman, your reception on the biscuit and gravy front gets no warmer (even allowing for the fact that your daughter made them).

  3. Sheree says:

    Clearly an acquired taste!

  4. What are the ‘biscuits’ made from?

    • bgddyjim says:

      Flour, baking powder, baking soda… salt, buttermilk, lots of butter, a little sugar… They’re not sweet like you’d expect out of a proper English biscuit. We call those cookies here in the States. They’re more like a heavy bread in a single serving size than what you’re used to. In other words, it’s something that goes well with the sausage gravy. I actually thought about shipping some out to you, Sheree, the unironedman and Omil but that’d be pretty expensive!

  5. joliesattic says:

    I love the comments from across “the pond”!!! It reminded me of the time, dad offered these Peruvian sailors to our house for “tacos”. These educated officers had sense enough to know there was a communication discrepancy and explained that tacos was slang for S–t. So, they had a good laugh. Taco has since been accepted universally as what we know it as, so no problem now, but in the early 50’s…
    Glad you explained how they are made. Btw, those biscuits alone looked just as you said, fluffy and tasty.

    • bgddyjim says:

      I have a very close friend, English Pete, who has explained cultural differences for years to me… so having blog friends do the same has been incredibly cool. I love your comment.

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