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Jun 30, 2014 11:57 PM

Biscuits and Gravy: SFBA Dish of the Month July 2014

The goal of Dish of the Month is to collectively try as many versions of biscuits and gravy as we can in the Bay Area.

To keep things lively, focus on places where you have not eaten biscuits and gravy before and report back. Bring pictures!

Voting thread:

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  1. Serendipity. I was just @ Aunt Mary's in Temescal (Oakland), my favorite breakfast spot by a mile, and was eyeing the order of the woman sitting next to me (she must have thought me quite rude): biscuits and gravy. It looked amazing.

    I was having a variant, just w/ more moving parts--
    Bubble and Squeak, which includes biscuits and gravy, but also a sort of cake of greens and potatoes, over which the gravy is poured, plus eggs--breakfast heaven (I always say I'm going to try something else and can't bring myself to forego it).

    But now in the service of the DOTM, I'm going back for the simpler biscuits and gravy. Stay tuned.

    2 Replies
    1. re: sundeck sue

      The biscuits and gravy at Aunt Mary's is my go-to order there. I think the biscuits are very good -- flaky and flavorful. The gravy is good, but not my ideal -- I find the housemade sausage has a slight bitterness that feels out of place in the dish. Plus, I can't decide if the sausage has too much sage or not enough. Overall, I like it, but I always feel a little bad about the expense of calories afterward because it doesn't live up to what I think B&G should be.

      1. re: sundeck sue

        I had the B&G + Sausage at Aunt Mary's and came away disappointed.

        The biscuits were pretty dense and the sage gravy much too sweet (for my tastes). Don't know if it was a mid-week anomaly. I would have liked it better with the Pot Likker gravy that comes with the Bubble & Squeak.

        I added the chicken apple sausage instead of the pork one, which may have been a bad choice. You can choose to have it cooked and then crumbled into the gravy, which I did, and I could taste it had been overcooked and dry.

        My go-to at AMC is their shrimp & grits + Benton's bacon

      2. Although not eaten in July, I recently had the B&G at Terrapin Crossroads in San Rafael. These had the opposite issue of Aunt Mary's -- the gravy, although a little light on the sausage and perhaps too cream-based, was rich and excellent. Almost my ideal (noting the caveats). The biscuits were a little too tough for my taste, but taken together, it was a very nice brunch. I did not have the egg on top - I am anti-egg and they don't belong on B&G anyway.

        1. I can't resist posting about a long-standing favorite, the Garden Court Cafe n Glen Ellen (a bit north of the town of Sonoma). They have a great version, Grannie's Sausage Gravy with biscuits (plus optional eggs and potatoes or grits). They make their own sausage.

          1 Reply
          1. re: Malcolm Ruthven

            Thanks for the tip!

            Biscuits and gravy at Hole in the Wall in Sebastopol are a delicious option in west Sonoma County.

            You can get them with sausage for $7, mushroom gravy for $8.

            The hash looks good too.


          2. I had a very good biscuit-egg-sausage-gravy at Topsy's Kitchen in Petaluma yesterday. Here's the post about it:


            1. Doctor's Lounge, San Francisco

              Twelve years ago, Rochelle McCune, a Texas ex-pat, posted here about her ideal biscuit and sausage gravy:
              "...My ideal biscuit is light & tender but can stand up to the gravy. A lot of the biscuits I've had out here have been tough & overcooked. And yes, its a buttermilk biscuit. Size varies, some gramma's use opend tuna cans, some a little smaller, inheriting your gramma's biscuit cutter is an honor. I think every Southern biscuit recipe I have seen has at least some "vegetable oil" or "Crisco", I don't know the science but you can't go all butter.

              Making a good gravy is even harder than making a good biscuit - too much sausage and its greasy, too much flour & its pasty, the sausage can't be too hot, because you need to be able to sprinkle the gravy with drops of Tabasco. ( has an article called "The Art of Making Gravy.)
              If there is a ton of sausage in the gravy, you don't also get sausage on the side. If its a pure white gravy (pan drippings, flour, milk, s&p), you get sausage on the side..."

              In 2011, she opened Doctor's Lounge in the Excelsior that serves brunch on weekends.

              While I've attended a pop-up dinner here, last week was my first meal during daylight. I was with a group of friends who had all met Rochelle when she was still part of the Chowhound community. I had been lured in by Saturday's special, Blackstone eggs benedict. But when I saw biscuits and gravy (with two eggs and potatoes), $10, I remembered the B&G spree Rochelle had inspired years ago and I had to try it for dish of the month.

              The buttermilk biscuits were quite tender and airy. No crunchy crust nor flaky layers, these were about loft. Dense with sausage, the white gravy's made with half-and-half, to be a bit richer here than a homemade all-milk version.

              The gravy isn't that thick. Other than that, this might be the closest to mmpojo's ideal that I've run across in ages.

              1 Reply
              1. re: Melanie Wong

                FYI: You can also get a Side of B&G (1 biscuit) for $3.
                And I'm gonna try to come back more often as more than just a lurker. ;-)