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Biscuits and gravy makes me think of Saturday mornings as a kid, when my biggest worry in life was trying to convince Mom to let me have another sleepover. It doesn't matter where I am — at a diner, my apartment, or a fancy brunch spot — whenever there's biscuits and gravy, I always think about my mom and can see her at the stove, whisking away without a care in the world. She's practically famous for her gravy.
I remember one time in particular, when I, with my 10-year-old-self's knowledge, told her she was putting "way too much pepper in there." She responded with the wisest statement I've ever heard and will never forget: "My dear, the gravy is all about the black pepper. It is the secret."
I gained a little wisdom that day and now I add twice as much pepper as I think I should and then a little bit more. And only freshly cracker pepper. I know some people give a dramatic eye roll when they see that in a recipe, but it really does make a difference. Just like you would use your finest olive oil in a pesto, where you can really taste it, you should use the finest peppercorns in a gravy where it is the secret.
When you set out to host your next brunch, buy some fresh peppercorns and use A LOT in your gravy. Your guests will think you are a Southern Queen and then you can pass on my mom's wise advice.
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