Southern Soulful Cooking

By Macc Dundee December 7, 2023

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Index

1. Chicken and Waffles
2. Gumbo
3. Shrimp and Grits
4. Collard Greens
5. Jambalaya
6. Red Beans and Rice
7. Chicken Fried Steak
8. Hot Water Cornbread
9. Sweet Potato Pie
10. Biscuits and Gravy

Introduction

Embark on a culinary journey through the heart of the Southern United States with “Southern Soulful Cooking.” This cookbook is a celebration of the rich and diverse flavors that define Southern comfort food, offering a collection of 10 timeless and soulful recipes that capture the essence of Southern cuisine.

Chicken and Waffles: Discover the perfect blend of crispy fried chicken and fluffy waffles, drizzled with maple syrup—a classic Southern comfort dish that brings together the best of savory and sweet.

Gumbo: Indulge in the warmth of Louisiana with a rich and hearty gumbo, a flavorful stew that blends meats, shellfish, and aromatic spices for a comforting bowl of Creole goodness.

Shrimp and Grits: Experience the iconic Southern dish featuring succulent shrimp served over creamy, buttery grits—a harmonious marriage of flavors that embodies true Southern hospitality.

Collard Greens: Learn the art of slow-cooking collard greens seasoned with smoked ham hock or bacon, creating a side dish that’s not just nutritious but also a soulful representation of Southern traditions.

Jambalaya: Transport yourself to the bayous of Louisiana with a one-pot wonder—jambalaya. This dish, featuring a flavorful mix of rice, meats, and spices, is a culinary celebration of Creole and Cajun influences.

Red Beans and Rice: Savor the heartiness of red beans and rice—a comforting dish that marries the earthiness of red kidney beans with flavorful sausage, creating a satisfying and soulful meal.

Chicken Fried Steak: Experience the crispy delight of chicken fried steak, a Southern classic where tenderized and breaded steak is fried to golden perfection and served with creamy gravy.

Cornbread: Master the art of making Southern cornbread—soft, crumbly, and slightly sweet—a versatile side that perfectly complements the heartier dishes in this cookbook.

Sweet Potato Pie: Indulge in the rich and flavorful Southern dessert—sweet potato pie. With a velvety filling and warm spices, this pie is a sweet finale to any Southern meal.

Biscuits and Gravy: Start your day with the ultimate Southern breakfast—biscuits and gravy. Flaky biscuits smothered in creamy sausage gravy create a comforting and hearty dish that epitomizes Southern hospitality.

Conclusion: “Southern Soulful Cooking” is your passport to the warmth and tradition of Southern kitchens. Whether you’re a seasoned cook or a novice in the kitchen, these recipes invite you to embrace the soulful essence of Southern cuisine and create memorable, comforting meals for yourself and your loved ones.

Chicken & Waffles

A classic Southern comfort dish that combines crispy fried chicken with fluffy waffles, often drizzled with maple syrup.

Ingredients:

For the Fried Chicken:

• 2 pounds chicken pieces (legs, thighs, wings)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Vegetable oil for frying

For the Waffles:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups milk
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Marinate the Chicken:

• Place the chicken pieces in a large bowl and pour buttermilk over them. Let them marinate for at least 1-2 hours or overnight in the refrigerator.

2. Preheat the Oven:

• Preheat your oven to 200°F (to keep the cooked chicken warm while preparing the waffles).

3. Prepare the Dry Coating for Chicken:

• In a shallow dish, mix flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.

4. Bread the Chicken:

• Heat vegetable oil in a deep skillet or Dutch oven over medium heat.
• Take each marinated chicken piece, allowing excess buttermilk to drip off, and dredge it in the seasoned flour mixture, ensuring an even coating.

5. Fry the Chicken:

• Fry the chicken pieces in the hot oil until they are golden brown and crispy. This usually takes about 15-20 minutes, depending on the size of the chicken pieces. Ensure that the internal temperature reaches 165°F (74°C).

6. Keep Chicken Warm:

• Place the fried chicken on a wire rack on a baking sheet and keep it warm in the preheated oven while you make the waffles.

7. Prepare the Waffle Batter:

• In a large bowl, whisk together flour, sugar, baking powder, and salt.
• In a separate bowl, whisk together milk, vegetable oil, eggs, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay.

8. Cook the Waffles:

• Preheat your waffle iron and lightly grease it.
• Pour the batter onto the waffle iron and cook according to the manufacturer’s instructions until the waffles are golden brown and crisp.

9. Serve:

• Place a crispy fried chicken piece on top of a waffle and drizzle with maple syrup.
• You can add butter, hot sauce, or additional toppings according to your preference.

10. Enjoy:

• Serve the chicken and waffles immediately while the chicken is still crispy and the waffles are warm.

Enjoy this delicious and soulful combination of flavors and textures!

Gumbo

A rich and hearty stew originating from Louisiana, typically made with a strong-flavored stock, meat or shellfish, and vegetables such as celery, bell peppers, and onions.

Ingredients:

• 1 cup all-purpose flour
• 1 cup vegetable oil
• 1 large onion, finely chopped
• 1 bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 1 whole chicken, cut into pieces (or 3-4 pounds of chicken thighs/drumsticks)
• 8 cups chicken broth
• 1 can (14 ounces) crushed tomatoes
• 1 cup okra, sliced (fresh or frozen)
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• File powder (optional, for serving)
• Cooked white rice for serving

Instructions:

1. Prepare the Roux:
   • In a large, heavy-bottomed pot, combine the flour and vegetable oil over medium heat.
   • Stir continuously to prevent burning.
   • Keep cooking and stirring until the roux turns a dark chocolate brown color. This process may take about 20-30 minutes. Be patient; the color of the roux is crucial for the flavor of the gumbo.
2. Add Vegetables:
   • Once the roux reaches the desired color, add the chopped onion, bell pepper, celery, and minced garlic.
   • Cook the vegetables in the roux until they are softened, about 5-7 minutes.
3. Brown the Sausage and Chicken:
   • Add the sliced andouille sausage to the pot and cook until it starts to brown.
   • Brown the chicken pieces in the roux, turning them to sear on all sides.
4. Add Broth and Tomatoes:
   • Gradually add the chicken broth to the pot, stirring constantly to avoid lumps.
   • Add the crushed tomatoes, dried thyme, bay leaf, salt, and pepper. Stir well to combine.
5. Simmer:
   • Bring the gumbo to a boil, then reduce the heat to low and let it simmer uncovered for about 1 to 1.5 hours. Stir occasionally.
6. Add Okra:
   • About 30 minutes before serving, add the sliced okra to the gumbo. This helps to thicken the gumbo and adds a unique flavor.
7. Adjust Seasoning:
   • Taste the gumbo and adjust the seasoning as needed. Add more salt, pepper, or thyme if necessary.
8. Serve:
   • Remove the bay leaf before serving.
   • Serve the gumbo over a bed of cooked white rice.
   • Optionally, you can sprinkle file powder on individual servings for an extra layer of flavor.

Enjoy your homemade Southern Gumbo! This dish often gets even better the next day as the flavors meld together.

Shrimp and Grits

Shrimp and grits is a classic Southern dish that combines creamy grits with savory and succulent shrimp.

Ingredients:

For the Grits:

• 1 cup stone-ground grits
• 4 cups chicken or vegetable broth
• 1 cup milk
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional)
• 2 tablespoons unsalted butter

For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons Cajun seasoning (adjust to taste)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup chicken broth
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the Grits:

• In a medium saucepan, bring the broth and milk to a boil.
• Gradually whisk in the grits, reduce heat to low, cover, and simmer, stirring occasionally, until the grits are thick and creamy. This may take about 20-25 minutes.
• Stir in the shredded cheddar cheese (if using), butter, salt, and pepper. Keep warm.

2. Season and Cook the Shrimp:

• In a bowl, toss the shrimp with Cajun seasoning, making sure they are well coated.
• Heat olive oil in a large skillet over medium-high heat.
• Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side or until they are opaque and cooked through. Remove the shrimp from the skillet and set aside.

3. Prepare the Sauce:

• In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
• Add halved cherry tomatoes and cook for another 2 minutes.
• Pour in chicken broth and lemon juice, scraping the bottom of the skillet to incorporate any flavorful bits.

4. Combine Shrimp and Sauce:

• Return the cooked shrimp to the skillet, toss to coat them in the sauce, and let them heat through for another 2 minutes.
• Season with salt and pepper to taste.

5. Serve:

• Spoon a generous portion of the creamy grits onto plates.
• Top the grits with the Cajun shrimp and sauce.
• Garnish with fresh parsley.

6. Enjoy:

• Serve immediately, and enjoy the delicious combination of creamy grits and flavorful shrimp!

Feel free to customize the dish with additional ingredients like bacon, green onions, or a squeeze of extra lemon juice according to your taste preferences.

Collard Greens

Slow-cooked collard greens seasoned with smoked ham hock or bacon for a flavorful side dish that’s a staple in Southern cuisine.

Ingredients:

• 2 bunches of collard greens
• 1/2 pound smoked ham hock or bacon (optional for additional flavor)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 to 2 teaspoons red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• 2 tablespoons apple cider vinegar (optional)
• 1 tablespoon sugar (optional, to balance bitterness)
• Hot sauce for serving

Instructions:

1. Prepare the Collard Greens:

• Wash the collard greens thoroughly under cold water. Remove the tough stems and ribs, then stack the leaves and chop them into bite-sized pieces.

2. Cook the Smoked Ham Hock or Bacon:

• If using smoked ham hock or bacon, cook it in a large pot over medium heat until it begins to render its fat and becomes slightly crispy.

3. Sauté Onions and Garlic:

• Add the finely chopped onion to the pot and sauté until it becomes translucent.
• Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

4. Add Collard Greens:

• Add the chopped collard greens to the pot in batches, allowing them to wilt slightly before adding more. Stir frequently to ensure even cooking.

5. Pour in Broth:

• Pour in the chicken or vegetable broth to cover the collard greens. You can add more if needed. The liquid will help the collard greens cook down and become tender.

6. Season:

• Season with red pepper flakes, salt, and black pepper to taste. Adjust the heat level based on your preference.

7. Simmer:

• Bring the pot to a simmer, then reduce the heat to low. Cover the pot and let the collard greens simmer for about 45 minutes to 1 hour, or until they are tender.

8. Adjust Flavor:

• Taste the collard greens and adjust the seasoning. If the collards are too bitter, you can add a tablespoon of sugar to balance the flavors. For a touch of acidity, add apple cider vinegar.

9. Serve:

• Serve the collard greens hot, and drizzle with hot sauce if desired.

Collard greens pair well with cornbread or rice. Enjoy this classic Southern side dish

Jambalaya

Jambalaya is a flavorful one-pot dish that originated from the Creole and Cajun cuisines of Louisiana. It typically consists of rice, meat (such as sausage, chicken, and sometimes seafood), and a mix of aromatic vegetables and spices.

Ingredients:

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 pound Andouille sausage, sliced
• 1 large onion, finely chopped
• 1 bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 2 cups long-grain white rice
• 4 cups chicken broth
• Salt and black pepper to taste
• Green onions and fresh parsley for garnish

Instructions:

1. Sear the Chicken:

• In a large, heavy-bottomed pot or Dutch oven, heat a bit of oil over medium-high heat.
• Brown the chicken pieces on all sides until they develop a golden color. Remove the chicken from the pot and set it aside.

2. Sauté the Sausage and Vegetables:

• In the same pot, add the sliced Andouille sausage and cook until it starts to brown.
• Add chopped onion, bell pepper, celery, and minced garlic. Sauté until the vegetables are softened.

3. Add Tomatoes and Spices:

• Stir in the diced tomatoes, dried thyme, dried oregano, paprika, and cayenne pepper. Cook for a few minutes to allow the flavors to meld.

4. Add Rice:

• Add the rice to the pot, stirring to coat it with the vegetable and spice mixture.

5. Incorporate Chicken and Broth:

• Return the seared chicken to the pot.
• Pour in the chicken broth, stirring well to combine.

6. Simmer:

• Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid.

7. Adjust Seasoning:

• Taste the jambalaya and adjust the seasoning with salt, black pepper, and additional cayenne pepper if more heat is desired.

8. Finish and Serve:

• Once the rice is cooked, fluff it with a fork.
• Garnish the jambalaya with chopped green onions and fresh parsley.

9. Serve Hot:

• Serve the jambalaya hot, and enjoy the rich and spicy flavors!

Jambalaya is a versatile dish, so feel free to customize it by adding shrimp, crawfish, or other ingredients according to your taste preferences.

Red Beans & Rice

A comforting and hearty dish made with red kidney beans, sausage, and aromatic spices served over steamed white rice.

Ingredients:

• 1 pound dried red kidney beans
• 1 pound Andouille sausage, sliced
• 1 large onion, finely chopped
• 1 bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 4 cups chicken broth
• 4 cups water
• Cooked white rice for serving
• Chopped green onions and fresh parsley for garnish

Instructions:

1. Prepare the Beans:

• Rinse the dried red kidney beans under cold water and pick out any debris.
• Soak the beans overnight in water or use the quick soak method by bringing them to a boil for 2 minutes, then letting them sit for 1 hour.

2. Sear the Sausage:

• In a large pot or Dutch oven, brown the sliced Andouille sausage over medium heat until it releases its flavorful fat.

3. Sauté Vegetables:

• Add chopped onion, bell pepper, celery, and minced garlic to the pot. Sauté until the vegetables are softened.

4. Add Beans and Spices:

• Drain the soaked beans and add them to the pot.
• Add bay leaves, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Stir well.

5. Pour in Liquid:

• Pour in the chicken broth and water, ensuring that the liquid covers the beans by at least an inch.

6. Simmer:

• Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 2 to 2.5 hours, or until the beans are tender. Stir occasionally.

7. Mash Some Beans:

• To thicken the mixture, use the back of a spoon to mash some of the beans against the side of the pot.

8. Adjust Seasoning:

• Taste and adjust the seasoning. Add more salt, pepper, or cayenne if needed.

9. Serve:

• Serve the red beans over a bed of cooked white rice.
• Garnish with chopped green onions and fresh parsley.

10. Enjoy:

• Enjoy the rich and comforting flavors of Red Beans and Rice!

This dish often gets better the next day as the flavors continue to meld. Adjust the spice level to your liking, and feel free to add hot sauce at the table for an extra kick.

Chicken Fried Steak

Chicken Fried Steak is a Southern comfort food classic that features tenderized and breaded steak that’s fried until golden brown and crispy. It’s typically served with creamy gravy. Here’s a step-by-step guide to making Chicken Fried Steak:

Ingredients:

For the Steak:

• 4 cube steaks (tenderized)
• Salt and black pepper to taste
• 1 cup all-purpose flour
• 2 large eggs
• 1/4 cup milk
• Vegetable oil for frying

For the Gravy:

• 1/4 cup pan drippings (from frying the steak)
• 1/4 cup all-purpose flour
• 2 cups milk
• Salt and black pepper to taste

Instructions:

1. Prepare the Steaks:

• Season the cube steaks with salt and black pepper on both sides.

2. Set up a Breading Station:

• In one shallow dish, place the flour.
• In another dish, whisk together the eggs and milk.

3. Bread the Steaks:

• Dip each steak into the flour, coating both sides. Shake off the excess.
• Then, dip the steak into the egg and milk mixture.
• Finally, dredge the steak back into the flour, ensuring a good coating.

4. Heat the Oil:

• In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until hot but not smoking.

5. Fry the Steaks:

• Carefully place the breaded steaks into the hot oil. Cook for about 4-5 minutes on each side or until the coating is golden brown and the steak is cooked through.

6. Drain and Keep Warm:

• Place the fried steaks on a paper towel-lined plate to drain excess oil.
• Keep the steaks warm in a low oven while you make the gravy.

7. Make the Gravy:

• Pour off most of the oil from the skillet, leaving about 1/4 cup with the pan drippings.
• Whisk in 1/4 cup of flour into the pan drippings to make a roux. Cook for a couple of minutes until it becomes golden brown.
• Gradually whisk in the milk, stirring constantly to avoid lumps.
• Cook the gravy over medium heat until it thickens. Season with salt and black pepper to taste.

8. Serve:

• Pour the creamy gravy over the chicken fried steaks.
• Serve immediately, and enjoy your Chicken Fried Steak with creamy gravy!

Chicken Fried Steak is often served with mashed potatoes or biscuits. It’s a hearty and satisfying dish that’s perfect for a comforting meal.

Hot Water Cornbread

Hot water cornbread is a simple and delicious Southern staple. It’s a type of cornbread that’s made with just a few ingredients and cooked quickly in hot oil.

Ingredients:

• 2 cups cornmeal
• 1 teaspoon salt
• 1 1/2 cups boiling water
• Vegetable oil for frying

Instructions:

1. Preheat the Oil:

• Fill a heavy skillet or frying pan with about 1 inch of vegetable oil. Heat the oil over medium-high heat.

2. Mix the Cornmeal:

• In a large mixing bowl, combine the cornmeal and salt.

3. Add Boiling Water:

• Carefully pour the boiling water over the cornmeal mixture. Stir well with a wooden spoon until you have a thick and slightly sticky dough.

4. Shape the Cornbread:

• Wet your hands to prevent sticking. Take a handful of the cornmeal dough and shape it into a small patty or ball, about the size of your palm.

5. Fry the Cornbread:

• Gently place the shaped cornbread into the hot oil. Fry on each side until golden brown and crispy, about 3-4 minutes per side.

6. Drain and Serve:

• Use a slotted spoon to remove the hot water cornbread from the oil and place it on a paper towel-lined plate to drain any excess oil.

7. Repeat:

• Repeat the shaping and frying process with the remaining dough.

8. Serve Warm:

• Serve the hot water cornbread warm. It’s delicious on its own or with a side of butter, honey, or your favorite topping.

Hot water cornbread is known for its crispy exterior and tender interior. It’s a versatile side dish that pairs well with a variety of meals, especially Southern dishes like collard greens, black-eyed peas, or fried chicken.

Sweet Potato Pie

Sweet Potato Pie is a classic Southern dessert that’s rich, flavorful, and perfect for holidays or any occasion.

Ingredients:

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1/4 teaspoon salt
• 2-3 tablespoons ice water

For the Sweet Potato Filling:

• 2 cups mashed sweet potatoes (about 2 medium-sized sweet potatoes, baked or boiled and peeled)
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3 large eggs
• 1/2 cup evaporated milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions:

1. Prepare the Pie Crust:

• In a food processor, combine the flour, cold butter, and salt. Pulse until the mixture resembles coarse crumbs.
• Add ice water, one tablespoon at a time, and pulse until the dough just comes together.
• Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven:

• Preheat your oven to 375°F (190°C).

3. Roll Out the Pie Crust:

• On a floured surface, roll out the chilled pie crust to fit a 9-inch pie dish. Transfer the rolled-out crust to the pie dish, trim any excess, and crimp the edges.

4. Bake the Pie Crust:

• Line the pie crust with parchment paper and fill it with pie weights or dried beans.
• Bake the crust for about 15 minutes. Remove the parchment paper and weights, and bake for an additional 5 minutes or until the crust is lightly golden. Set aside.

5. Prepare the Sweet Potatoes:

• Bake or boil the sweet potatoes until they are tender. Peel and mash them in a bowl to get 2 cups of mashed sweet potatoes.

6. Make the Filling:

• In a large mixing bowl, combine the mashed sweet potatoes, melted butter, granulated sugar, brown sugar, eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and well combined.

7. Fill the Pie Crust:

• Pour the sweet potato filling into the pre-baked pie crust, spreading it evenly.

8. Bake the Pie:

• Bake the sweet potato pie in the preheated oven for 45-50 minutes or until the center is set. If the edges of the crust start to brown too quickly, cover them with foil.

9. Cool and Serve:

• Allow the pie to cool completely before slicing.
• Serve at room temperature or chilled, optionally with a dollop of whipped cream.

10. Enjoy:

• Enjoy the rich and delicious flavors of your homemade Sweet Potato Pie!

This pie is a delightful combination of creamy sweet potato filling with warm spices, making it a perfect dessert for fall and holiday gatherings.

Biscuits and Gravy

Biscuits and Gravy is a classic Southern breakfast dish that consists of soft and flaky biscuits smothered in creamy sausage gravy. Here’s a step-by-step guide to making this comforting and delicious dish:

Ingredients:

For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 3/4 cup milk

For the Sausage Gravy:

• 1 pound breakfast sausage (pork or turkey)
• 1/4 cup all-purpose flour
• 3 cups whole milk
• Salt and black pepper to taste

Instructions:

1. Preheat the Oven:

• Preheat your oven to 425°F (220°C).

2. Make the Biscuits:

• In a large mixing bowl, whisk together the flour, baking powder, and salt.
• Add the cold, diced butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
• Pour in the milk and stir until just combined. Do not overmix.
• Turn the dough out onto a floured surface and gently knead it a few times.
• Roll the dough to about 1/2 inch thickness and cut out biscuits using a round cutter.

3. Bake the Biscuits:

• Place the biscuits on a baking sheet and bake in the preheated oven for 12-15 minutes or until they are golden brown on top.

4. Cook the Sausage:

• While the biscuits are baking, cook the breakfast sausage in a large skillet over medium heat, breaking it up into crumbles as it cooks.

5. Make the Gravy:

• Sprinkle flour over the cooked sausage and stir well to combine. Cook for 1-2 minutes to get rid of the raw flour taste.
• Gradually pour in the milk, stirring constantly to avoid lumps.
• Continue cooking and stirring until the gravy thickens. Season with salt and black pepper to taste.

6. Assemble:

• Split the baked biscuits in half and place them on plates.
• Spoon the warm sausage gravy over the biscuits.

7. Serve:

• Serve the Biscuits and Gravy hot.

8. Enjoy:

• Enjoy this hearty and comforting Southern breakfast!

Biscuits and Gravy is a classic dish that’s perfect for a satisfying breakfast or brunch. The creamy sausage gravy adds a savory and flavorful touch to the tender biscuits.