What to serve with biscuits and gravy – side dishes and accompaniments, from crispy hash browns to juicy fried tomatoes, and lots in between!
Biscuits and gravy is a popular breakfast in the United States, with origins in the deep south. It has humble beginnings as a meal of necessity that was created after the American Revolutionary War to ensure workers were sustained ahead of a hard day of work, though it’s still a meal that’s loved by many in the current times.
It typically consists of soft dough biscuits drenched in sawmill or meat gravy, often with chunks of sausage, bacon, and minced beef.
Though it’s definitely a filling meal when served alone, you might want to add some extras. Let’s take a look at my best recommendations for what to serve with biscuits and gravy…
Fried green tomatoes have origins in the south, making them a great side for biscuits and gravy if you’re keen to keep things authentic.
But what are they exactly?
They’re made by dipping unripened tomatoes in cornmeal and then frying. They have a slightly sour, tangy flavour that works so well with the crunchy coating.
There’s often a little bit confusion about the exact type of tomatoes you should use. Green simply refers to unripened, and there isn’t a specific variety that you need! You just need to ensure that they’re plucked from the vines while still green, before they’ve developed that vibrant red colour.
You can’t discuss a good breakfast without giving mention to bacon and eggs!
An omelette would work particularly well here, served alongside crispy bacon.
This choice of side dish transforms your meal into a real feast, perfect for if you have a long day ahead of you, or if you’re serving your biscuits and gravy for dinner.
Chunks of deep fried, golden potato and onion are completely delicious when dipped into your gravy sauce!
Though hash browns are traditionally deep fried, I prefer to bake them in the oven. It helps to avoid them become too greasy, and this can be especially important when you’re serving them as part of a rich meal.
If you fancy getting creative, try using sweet potatoes instead – they create beautifully golden hash browns!
Another famous breakfast choice, you can’t go wrong with a helping of pancakes.
When serving these, I like to add them to the middle of the table and allow everyone to help themselves.
I personally like to save a pancake until the very end, and add a little sugar and lemon juice or a light spread of jam, as a sweet little treat to round off the meal.
Mushrooms are a tasty choice for what to serve with biscuits and gravy, and they also happen to be a great source of fibre, protein, and antioxidants.
This is how I create sautéed mushrooms that are perfectly browned every single time…
Firstly, heat a knob of butter in a pan until melted, and add your mushrooms with a sprinkling of salt. Next, allow them to cook, without stirring, for five minutes.
Give them a really good stir to turn them all round, then fry for a final few minutes to finish them off.
Taste, and add seasoning if required.
As you might have guessed, the secret here is to avoid the temptation to keep stirring. If you manage this, you’ll be rewarded with beautifully plump and delicious sautéed mushrooms every single time!
Chorizo sausages are wonderfully rich in flavour.
The main query that people often have when it comes to eating chorizo is whether or not it needs to be cooked.
The answer here is that it depends on the type of sausage that you buy. Traditional Spanish chorizo is fermented, smoked, and cured, and you can slice it up and serve without cooking. Mexican chorizo, on the other hand, is different. It’s fresh instead of cured and has a slightly different flavour profile, meaning that it needs to be cooked before eating.
Make sure you check the packaging before eating so you know exactly what you need to do!
Southern fried potatoes are just the ticket when you’re looking for a hearty breakfast that will fill you up.
Potatoes are steamed first of all, then fried in bacon dripping to ensure they’re golden and crispy on the outside, and satisfyingly fluffy on the inside.
Avoid starchy potatoes here, or you might find that your potatoes go mushy instead of crispy during the frying process.
Poached eggs are always popular at breakfast, making them a good option for what to serve with biscuits and gravy.
Check out this guide to how to perfectly poach eggs to get that dreamy, oozy yolk every single time.
I like to put mine in the middle of the table with some toast so everyone can help themselves.
Oxo roast potatoes is one of my favourite recipes, and I serve these with everything from a roast dinner on a Sunday through to an indulgent breakfast on a Saturday morning.
What makes them so good? Well, they’re initially parboiled in a stock cube to soften and add flavour, before being ruffled up in a colander to create those wonderful crispy bites. Finally, they’re finished off in an air fryer or the oven until fluffy inside and a deep golden colour.
Biscuits and gravy is a heavy meal, and sometimes you might want a light and fresh side to balance things out, and ensure you’re getting a serving of your 5-a-day.
This is why a fresh fruit salad should be considered as a serving suggestion.
Just chop up melon, kiwi, strawberries, and mango, and you’re good to go. You may want to add a squeeze of fresh lemon juice to help to keep your fruit extra fresh, or a dollop of natural yoghurt for creaminess.
French fries at breakfast are always a special treat! They’re really good for dipping into that gravy sauce, the extra crunch is often much appreciated.
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