Food From The Road: Davey’s Biscuits and Gravy (Frontier Ruckus)

(Dave Jones of Frontier Ruckus)

Classic biscuits and gravy (recipe at bottom of post)

I don’t think I can say anything about Frontier Ruckus that I haven’t said before in other places, but in case you’re not familiar, they’re a Michigan band that writes lyrical folk rock songs about the suburbs, with guitar, banjo, drums, singing saw, melodica … It’s creative Americana music that hits so close to home and will always remind me of college (most of them went to my alma mater). They’re also just really great guys, and Dave Jones, who plays banjo in Frontier Ruckus, was generous enough to share his infamous biscuits & gravy recipe (more on that below). The song above is from Deadmalls & Nightfalls, the incredible record they released last year on the amazing Ramseur Records (home to the likes of Samantha Crain and Langhorne Slim; formerly home to the Avett Brothers).

I should note that I didn’t actually make this recipe because I don’t eat meat (if you couldn’t figure it out from the other recipes from the last two months), but it looks really easy!

Frontier Ruckus’s MySpace


A WARNING: Biscuits and gravy is neither healthy nor is it a delicate combination of eclectic flavors. It gets its flavor from the not-so-subtle blend of salt, pepper, pork sausage and rendered fat (from the sausage). The dish arose in the American South as a means to maximize the amount of sustenance that can be gleaned from meat and some type of bread. As a result of this philosophy, B&G is incredibly filling and quite cheap to make — it is perfect if you’re feeding a troupe of touring musicians and their kind, gracious hosts. This is why I’ve made it dozens of times on tour; from California to London (where I was forced to improvise and use croissants instead of biscuits). It always seems to please, and introducing the recipe to people can almost become a cultural experience, especially in a foreign country.

I rarely have the time to make biscuits from scratch — it’s a process that can be very involved and has quite a few idiosyncrasies I haven’t yet learned. For the purposes of this recipe, you can use store-bought biscuits if you’d like. They’re usually tasty enough, albeit lacking a certain authenticity. I apologize to any foodies reading this! — Dave Jones, Frontier Ruckus

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