My latest column for the Charleston Gazette-Mail is all about cathead biscuits and sawmill gravy.

Biscuits are the flaky foundation of a southern meal, upon which flavor is built.

Or, are they meant to be fluffy? Buttery? Savory? Sweet? Buttermilk? Dropped? Rolled?

Biscuits are a diverse foodstuff. And everyone has a preference. I’ve previously written about how they can be topped with tomato gravy or chocolate gravy, as well as my own personal favorite topping from childhood: creamed turkey.

Despite the variations and proclivities, there is one biscuit dish that all Appalachians can agree is integral to the region’s food culture: biscuits & gravy.

The breakfast staple consists of golden brown biscuits topped with a white gravy made of milk, flour, crumbled sausage and pan drippings.

Biscuits and gravy in some form could date back to the Revolutionary War, but the beginnings of the dish as we know it likely started in southern Appalachia in the late 1800s.

Then, the biscuits were made to be simple and sturdy; big dollops of biscuit dough were pulled and dropped onto a baking sheet. Those clumps of buttery dough are as big as a cat’s head - hence the name “cathead” biscuit.

These were born out of necessity. They are quick to make but built to last all day in a lunch pail or pocket. These durable biscuits were a precursor to the layered and fluffy ones common today.

To soften up the biscuits to be more palatable and create a more filling breakfast, which was important for laborers, people began topping the biscuits with sausage gravy. The gravy is also called “sawmill” gravy, as lumber was one of the main industries in the region and the meal was a cheap, calorie-dense way for sawmill workers to fuel their hard labor throughout the day.

Biscuits and gravy began as a humble, regional meal - like many meals in Appalachia - made to fill hungry tummies with cheap ingredients and power an industry.

The dish has evolved and spread to diners and restaurants across the country. Its roots, though, pay homage to the hardworking folks who used their resourcefulness and creativity to create flavors that we still enjoy today.

I'm not sure if it is exposure therapy or if it just really is that good-  but Gino's Pizza and Spaghetti House has a yummy pizza.



I like getting mine with just mushrooms, which is my usual. I usually opt out of pepperoni because I think it makes it too greasy.



But I do like their sauce and the crust is thin enough - and crisp enough - that you can get a good taste of all of the toppings. This location in Mount Hope produced a pretty solid pizza.



Grade: A

I visited Bammy's a few years ago, but they moved locations not too long ago, so I figured it was time to see what it's all about.



They have a giant banner that says "Eat Cheap" so it's hard to miss in St. Albans. Bammy's is known for their chili dogs, as well as BBQ and hot bologna - kind of like a West Virginia trifecta.  



There is some parking located around the building. The interior has some basic artwork on the walls, and there's a decent amount of seating - including for families. I ordered the classic West Virginia hot dog with chili, slaw, mustard and onions. It's a bit juicy, but I think that lends itself to a nice marriage of flavors. You get the meaty chili and the creamy slaw, and it just creates a whole other flavor - not as just a hot dog with toppings. It's a whole entity unto itself.



Grade: A

There have been a few events going on lately that I wanted to capture here on the blog. 

Red Shoe Masquerade
Held as a fundraiser for the Ronald McDonald House Charities of Southern West Virginia, the Red Shoe Masquerade was four floors of fun - and each with different snacks, entertainment and themes. We had a great time - all for a good cause.







Mac & Cheese Cook-Off
This event is a fundraiser for the Childhood Language Center and invites local cooks to bring their tastiest mac & cheese. I'm heartbroken I wasn't asked to judge this year, but I did get to try Capital Insurance's sweet mac, which is one of my all-time favorites! 












Kenova Pumpkin House
The pumpkin house is a whole festival, with vendors up and down the street. There was one that had fried EVERYTHING - cheeseburgers, pineapple, green beans. I went for a tried & true favorite: mushrooms.




Fazio's "Blackened Filet"
While this isn't an event, it's a thing of legend. I've often been told Fazio's has the best filet in town. That may be a bold claim, but I did enjoy it.

Church lady food is a different kind of food. It's made with love and labor, and maybe a little extra elbow grease. That's why, when there are church dinners - whether it's chocolate eggs around Easter or oyster stew for New Year's - I want to see what they're all about. 



Saint George Antichochian Orthodox Cathedral holds a Lebanese/Middle Eastern annual dinner as a fundraiser that welcomes the entire community to join. 



The dinner is available for dine-in, takeout, or curbside delivery. I opted for curbside. The meal consisted of handmade Kibbie ground meat and what), Yabrah (cabbage rolls), Loobia Bunadoora (green beans in tomato sauce), Rooz B' Shareeyee (buttered rice with orzo), Salata (salad with oil and lemon dressing), Baklawa (multi-layered fillo and nuts) and pita bread). 



I love that they're continuing to share these traditions, and I get to enjoy the fruits of the labor - all for just $20.