You’ll “Fall” For This Drop Biscuits And Gravy Recipe
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, drop biscuits and gravy, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Drop biscuits and gravy are one of the meals that gets a big ‘ol “Amen” from me and my family. I mean, seriously, is there really any comfort food better than this? Granted, baked mac and cheese comes in a close second but it doesn’t quite compare with homemade sausage gravy and buttermilk biscuits. Now, you do have to show some level of restraint with this dish because if you eat it too often you’ll need to invest in a mumu.
Growing up in the north, we didn’t have sausage gravy and biscuits as often as our southern brothers and sisters. As you all well know, this recipe is a more southern-esqe meal. However, the folks in the north should really catch on to this because biscuits and gravy are amazing. I like tos erve mine with scrambled eggs and spoon some of the gravy over the eggs, themselves. Talk about a yummy entree!
Recipe and photo courtesy of Ree Drummond.
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