This simple Southern Biscuits and Sausage Gravy recipe has been a family favorite for generations. This quick and easy recipe is based on my Grandma’s Southern Style Gravy and pairs perfectly with homemade buttermilk biscuits. This recipe makes the perfect Sunday brunch, or weeknight breakfast for dinner.

Early examples
Apicius, De re culinaria, an early on collection of recipes.

The initial known prepared recipes date to 1730 BC and were recorded on cuneiform capsules found in Mesopotamia.

Different early published recipes time from around 1600 BC and result from an Akkadian tablet from southern Babylonia. Additionally, there are performs in old Egyptian hieroglyphs depicting the planning of food.

Many ancient Greek recipes are known. Mithaecus’s cook book was an early on one, but nearly all of it has been missing; Athenaeus estimates one small formula in his Deipnosophistae. Athenaeus mentions a great many other cookbooks, all of them lost.

Roman recipes are identified starting in the next century BCE with Cato the Elder’s Delaware Agri Cultura. Many writers of this period described eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large collection of recipes Delaware re coquinaria, conventionally named Apicius, appeared in the 4th or fifth century and is the only complete surviving cookbook from the established world. It lists the courses served in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu starts with the Latin command “Take…,” “Recipe….”

Arabic recipes are noted starting in the 10th century; see al-Warraq and al-Baghdadi.

The earliest formula in Persian days from the 14th century. Many recipes have survived from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the preparing training of more than 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu books from the Qajar time are numerous, the absolute most significant being Khorak-ha-ye Irani by king Nader Mirza.

Master Richard II of England commissioned a recipe guide named Forme of Cury in 1390, and around the same time, still another book was published named Curye on Inglish, “cury” meaning cooking. Both books give the feeling of how food for the noble classes was prepared and offered in Britain at that time. The magnificent style of the aristocracy in the Early Modern Period brought with it the begin of exactly what do be called the current formula book. By the 15th century, numerous manuscripts were showing describing the recipes of the day. Many of these manuscripts provide very good data and history the re-discovery of several herbs and spices including coriander, parsley, basil and rosemary, many that had been cut back from the Crusades.