Southern style biscuits and gravy is as old as America itself. And like most things American, it’s hearty but sure aint healthy.
According to the Farmer’s Almanac, biscuits and gravy was “born of necessity and frugality, the dish seems to have become commonplace during the Revolutionary War. Biscuits and gravy answered the need for a hearty, high-calorie breakfast for people who worked hard, but didn’t have much money on hand.”
Which makes it a perfect recipe for the Boxcar Cook because cheap, easy, and delicious home cooking is what I’m all about.
My recipe has some heat with the addition of sliced hot cherry peppers, but it gets somewhat balanced by the addition of cream cheese. This dish is best enjoyed with a big old bloody mary and an afternoon nap.
Time You’ll Need
- 10 minutes prep
- ~30 minutes cooking
- 2-3 servings
What You’ll Need
- 6-8 Biscuits (Homemade or store-bought)
- 6-8 slices of cheddar cheese
- 4 cloves of minced garlic
- 1 tbsp cream cheese
- 2 tsp fresh ground black pepper
- Salt to taste
- 3 cups of whole milk
- ½ cup of flour
- ½ cup of hot sliced cherry peppers
- 1 pound of mild or hot ground pork sausage
What You’ll Do
- Bake the biscuits according to the package instructions.
- In a large skillet, cook the ground sausage and garlic over medium-high heat. Break apart the sausage to smaller pieces.
- Once sausage is cooked, turn heat down to medium-low. Add flour to the skillet and evenly coat the meat.
- Then stir in cream cheese, cherry peppers, salt and pepper, and milk.
- Stir to start forming the gravy. If it gets too thick, add more milk, if it gets too watery, add more flour.
- Let it simmer for about 10 minutes.
- Place the cheddar cheese slices over the biscuits, then top with the sausage gravy.
- Enjoy!