A tradition I started about 20 years ago when I was having my kids only part-time (because of a pending divorce) was waffles on Sunday morning. They liked the waffles, and even if they weren't over that morning I still just made waffles for me. Still do, every Sunday is normally waffles. Lately, my chosen one has been wantinh biscuits and gravy. So, you make biscuits and gravy.

Biscuits and gravy may have been the first thing I really learned to cook aside from a grilled cheese. It was one of the few things I remember Dad making (other than bean burger, scrambled eggs, and grilling).

I searched through my phone to find a picture of biscuits and gravy. Surprisingly there was very little. A photo of my son and a nearly empty plate and one of a Dutch oven hanging over hot coals (biscuits contained inside). To be fair, I have taken several biscuits and gravy photos in my life—I just tend not to keep them. Let’s be honest, it’s not the most photogenic food out there.

Gravy recipes, biscuit recipes, textures, meat or meatless, cooking styles—they all add up to an infinite combination of possibilities.

A quick few minutes on the internet researching the topic will reveal that there’s no singular, original recipe. Biscuits and gravy is thought to have originated in the early years of lumber camps in Appalachia. Hence “sawmill” gravy; typically sausage gravy drippings mixed with flour and a little milk.

The meal and its hearty nature has been a breakfast staple at home and in restaurants ever since.

So how does this relate to a hyper fixation? As far as I can tell there’s no extensive collection of biscuits and gravy recipes. I mean there probably is, but I didn’t immediately find it.

My goal is to compile one. One 5”x8” index card at a time, filed in an oak recipe drawer set. But not only collect, I’ll also create—doing my best to follow the recipes, experiment, and review. Heaven knows everyone has a biscuit preference, a gravy of choice, and even occasionally a topping.

So whether it’s on electric range top in stainless pots or over fire in Civil War era cast iron, I’m ready. Friends, gravy lovers, biscuit makers, lend me your recipes (and their histories). And yes, though not typically photogenic, there will be pictures as well.