Fast Break: Biscuits and Gravy

When it comes to home-style cooking and breakfast, biscuits and gravy are almost always on the menu. A fresh biscuit, fluffy and warm straight from the oven, cut in half and covered in thick delicious sausage gravy. That’s all I want when the days are cold and I’m on the hunt for a good plate of comfort food.
 
Now, in Great Britain a biscuit may mean a thin crispy cookie (a fact I recently discovered on my latest binge of The Great British Baking Show), but here in the United States it means a bready, fluffy, buttery delicacy that’s really only good totally fresh. The biscuits we know today originated in Southern kitchens. But where in the world did we get the genius idea to top them off with spoonfuls of gravy? The War of Independence can help answer that.
 


Meet the Server: Steven Sowers


 
 
When supplies were low, people who worked the sawmills in the South needed a good hearty breakfast before toiling in the fields, and they also needed it to be cheap. Sawmill gravy (just flour, water, and grease) was the cheapest thing people could make, and a good source of calories (you’re telling me). Biscuits and gravy meant cheap, hearty calories, just what everyone needed.
 
Everyone has their own spin on biscuits and gravy, a decidedly American breakfast. At Sunny Street we like to surprise and delight. Our famous Stuffed Biscuits and Gravy go one step further: instead of just plain ol’ biscuits, we stuff ours with sausage, green peppers, onions, and cheese, and then top it with our homemade sausage gravy. Oh boy, that’s home cooking.

Anna Hetzel, Social Media Manager