This easy biscuits and gravy recipe uses bacon and cheese in the biscuits along with sage and thyme in the sausage gravy, making it a great brunch dish! (Jump directly to the recipe.)
This post was sponsored by Bisquick. I?m teaming up with Bisquick to bring you fun and innovative recipes using Bisquick. I was compensated for this post and for developing the recipe. However all opinions below are completely my own and not endorsed by Bisquick.
It?s not the electric third rail of Southern cooking (that would be cornbread) but biscuits and gravy is pretty high up there in terms of opinions of what should and shouldn?t be done. When I asked my friends on Facebook about the cream gravy for said dish, they had opinions. LOTS of opinions. And everyone had their own take on it. From going all out and adding herbs and fancifying it, to the straightforward, no-frills bacon grease, flour and milk with salt and lots of pepper.
Turns out gravy is almost as polarizing as other traditional Southern dishes like fried chicken and cornbread. Being born and raised in St. Louis, Missouri I identified as being from the Midwest, with some southern influences. Strange it may seem, most East coast and West coast folks view Missouri as the south. But ask anyone in the deep south and they?d just sneer at the idea of Missouri as the south. Nevertheless, biscuits and gravy was something I ate at diners all the time in St. Louis; usually after going to the bars, slightly tipsy and always ravenously hungry. Ah youth?when I could dance all night long and eat with abandon.