Growing up, I went to a summer camp in the mountains of Tennessee. Being the Northerner kid that I was, I had never experienced some of the popular Southern staples like sweet tea, corn bread, and one of the campers' favorite breakfast dishes: biscuits and gravy.
Even though our camp's recipe (in hindsight) seems bland and dry, the idea at the time was revolutionary. Flaky biscuits and smoky sausage, all with a creamy sauce on top? Too good to be true! So when I saw a recipe for crusty, herby biscuits with a spicy chorizo gravy, I knew exactly what I wanted for breakfast this weekend — an upgraded version of my childhood memory.
Match made in Southern heaven from The Chicago Tribune
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