Biscuits, gravy

Buttermilk biscuits and sausage gravy.

Since buttermilk then baking soda and with supplemental baking powder. 

Mixing biscuit dough is different than bread dough and cracker dough. This dough is brought together but not kneaded. French have a term for the technique, the word is based on "friction," and sounds like "frisson" with the heel of the hand the entire top layer of dough is shoved across the bottom layer shoving down with friction, but the whole time you're doing it you're going, "free-zo, free-zo, free-zo" boom, it's a rectangle and brought together in layers. It can be scraped from the work surface and folded in thirds  to build physical layers and pressed before cut. Cut straight down without twisting.

Egg will contribute body, flavor, and elevation. 

Here's the thing, the sausage is broken into the sauce. Not the sauce made in the same pan as browned sausage. That is not done. It tightens up the sausage too much and separates the fat too completely. It's counterintuitive, but best to add the raw meat directly to bubbling sauce and let them marry that way. 

It has a bit of SOS aspect to it, except sausage and not ground beef.

My parents and my brother used to like to go to a place in Denver called Breakfast King at Mississippi and Santa Fe, a fairly well-known truck stop type place. Not really. No trucks to speak of, but like that and they serve this type of exceedingly large breakfasts. Upon ordering biscuits and gravy for myself and addressing my own skinniness Mum said, "That ought to stick to your ribs." 

And they kind of do.