SubscribeLet’s just call it as it is: the biscuit is a pretty & social gal. And what’s the Homecoming Queen without her homecoming court? We’re talking gourmet beauties like butter, jams & preserves, honey, country ham as well as gravy. And as a perfect follow up to my last post, “Biscuits from Scratch,” it seems fitting to showcase the biscuit’s “BFF”: Gravy!
I’d hazard a guess that the two most popular Southern biscuit gravies are “sawmill” gravy which is a white, milk-based gravy of sausage bits and their drippings, and then there is “red eye” gravy which is made from country ham drippings and leftover breakfast coffee. While they are both delicious accompaniments to biscuits, I wanted to share two other recipes that don’t get quite the same attention, but are equally tasty: tomato gravy and chocolate gravy!
TOMATO GRAVY
Interestingly, I did not grow up on tomato gravy. In fact, it wasn’t something my mother ever cooked, nor do I remember it as a menu item when we all went out to dine on those breakfast or brunch occasions. I stumbled onto tomato gravy in my late adult life, perusing a magazine that spotlighted chef Scott Peacock of Atlanta’s Watershed restaurant and his recipe for ‘”Fried Chicken & Tomato Gravy.” I know Scott Peacock (clarification, I know OF him), and felt compelled to give the recipe a go. As I recall, my fried chicken needed improvement but the tomato gravy was spot on … so, how could I have been missing this treat for all my years?
