Fannie & Vera's Site for New Civilians

Miss Bridget's Biscuits & Gravy

This is a quick and easy breakfast that is much loved by the lads, even if they are not Southrons.  Whip up a batch of breakfast ballast for your hungry soldiers to keep them marching all day.

• 2 pounds of lean pork sausage

• Four by handfuls (approx. 1 cup)

• Milk - 2 quarts to one gallon (depending on the size of your company)

• Biscuits - 2 per person

In a large, deep skillet cook 2 pounds of pork sausage until well done.  Stir often to keep from burning and to crumble the meat.  Do not drain.  Move skillet over coals or low heat.  Sprinkle flour over meat and stir gently, add flour until fat is absorbed and the consistency of a rue.  Slowly add milk while stirring to make the gravy, until mixture simmers.  Adjust amount of milk used to preferred gravy thickness.  

Split two warm biscuits in a tin pan and cover with hot gravy.  Serve with fresh fruit.

I found it best to make the biscuits at home before the event and then serve this breakfast Saturday morning by warming the biscuits before covering with gravy.  You could also use store bought biscuits.

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