I’m not really sure when I developed my fondness for biscuits and gravy, as it was certainly not a regular part of my momma’s breakfast repertoire. Now don’t get me wrong. My momma was an outstanding country cook, but homemade breads (other than cornbread) was just not something she normally did. On the other hand, […]
Made from scratch and ready in under 30 minutes, this creamy country-style sausage gravy is perfect served over warm biscuits.
Quick and easy buttermilk biscuits that are great slathered with butter and jam or split and smothered with country gravy.
This is an old recipe said to have come from the cook of a well known nineteenth century Appalachian logging camp.
This recipe for scratch-made buttermilk biscuits comes from my maternal grandmother.
Before explorers set foot on American soil, the Cherokee and Creek Indians were making raisins, dumplings, drinks, and poultices from wild grapes they called muscadines.
Discover the mouthwatering flavors of the South with our Muscadine Jelly recipe.
The Dump Cake gets its name from dumping ingredients in a pan and baking them.
The recipe for this heirloom pie is well worth taking off the bottom of the stack and dusting off.