Biscuits and Gravy, An American Classic

    The origins of biscuits and gravy may lie in the South, but it’s a dish with deep culinary roots.

    When you’re in the mood for a hearty, comfort food breakfast biscuits and gravy is a very popular choice. It’s one of our favorites at The Original Pancake House. It’s hard to beat our fluffy, tender biscuit that has been split and toasted, topped with scratch made sausage gravy and two eggs. Add on a side of our crispy home fries and you pretty much have the definition of a hearty breakfast.  Have you everbiscuits and gravy wondered who we have to thank for the creation of the culinary miracle known as biscuits and gravy?

    We’ve discussed the origins of the biscuit on the blog before, so let’s skip right to the dish.  Early European settlers in the colonies were known for a simple style of cooking that included a lot of wheat, meats and gravy.  The first pigs were brought to Virginia from England in 1608 and they became very popular.  Biscuits and gravy emerged as a regional dish in the South after the Revolutionary War.  Food supplies were low and breakfast needed to be not only affordable, but a big meal for those who worked long, hard days on plantations.  Biscuits, already a staple, were a cheap and easy choice.  Gravy, based on the classic French sauce, with the addition of pork added inexpensive bulk and protein to the meal.

    So you can see that while biscuits and gravy is a dish that evolved in America, like much of our culinary history, it was influenced by the cuisines of our settlers.  You can celebrate the history of this tasty dish any day at The Original Pancake House.  Or if you’d like to try your hand at making it from scratch, give this recipe from Southern Living a try.