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One of my mom’s specialties growing up was biscuits and gravy. (My mom’s recipe is a riff on Pioneer Woman’s, with extra Jimmy Dean sausage.) Whether they’re made from scratch or aided with a few shortcuts—hey, Pillsbury Grands are pretty good—the Southern staple is the kind of soul-satisfying meal that’s so hearty you can skip lunch. Or at least second breakfast.
Because it’s so filling, it can easily bog you down, and it feels like it needs a little something alongside it to round out brunch. But if you’re anything like me, figuring out what to serve with biscuits and gravy can be a little challenging: What complements the creamy, salty, smoky gravy and fluffy pile o’ carbs? Here are some of my top picks.
- Fresh orange slices (or any fresh fruit, honestly)
- Fruit salad
- Over medium eggs
- Roasted asparagus (follow steps one and two for the asparagus alone, but if you want to go all out, take on Ina Garten’s entire recipe and include scrambled eggs. Now, it’s brunch.)
- Air fryer home fries (less oil, still crispy)
- Bacon & eggs breakfast salad (egg topping optional; the tangy vinaigrette helps cut through the heaviness of the gravy)
- Brussels sprouts hash
- Sweet potato hash browns (bonus points if they’re crisped in a waffle iron, like this recipe)
- Omelettes
- Soft-scrambled eggs (Bobby Flay’s tips are legit, if you like fluffy eggs)
- Cheese grits (perfect for particularly frigid days; you won’t need lunch!)
- Cauliflower grits (you know, in case you want to feel semi-virtuous)
- Maple-glazed bacon
- Roasted tomatoes
- Country ham
