Biscuits and gravy has never needed a publicist. It shows up on the plate looking the same as it did fifty years ago, pale and peppery and a little messy, and nobody has ever sent it back for being plain.
The dish took shape in the American South in the years after the Revolutionary War, when food was scarce and money was scarcer. Breakfast had to carry a person through a long day of hard work, and it had to be cheap. A skillet of sausage drippings, a little flour and some milk could stretch a small amount of meat across a whole table, and a pan of biscuits did the rest.
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