I grew up with SOS and cream gravy biscuits was a special Sunday breakfast. I learned to make biscuits from my grandparents and I still use my grandfather's gravy recipe to this day, and no it's not a written, it's a look type recipe. It's helped me be more creative in my kitchen and feel confident trying and failing to do new things. Lloyd's always my cheerleader for testing recipes. Have a great Sunday 🙂
When I became a part of the laptop class, much to the shame of my family, I had to give up the heavy farm foods of my deep South and Appalachian family. If not I would have wound up one of the nesting doll bodies I see at all the gatherings.
I will say that my mother in law has found an optimal way to do it with canned pork tenderloin instead of sausage. It's a really good addition/replacement in the gravy and keeps the fat content down a bit. I expect there are a lot of variants, but tenderloin is probably my favorite protein in gravy.
I also agree that restaurant gravy is to be avoided. The Waffle House is passable with theirs, like most of their food, but in general the restaurant industry just cannot do sawmill gravy well at all.
I have tried biscuits and gravy many a time in restaurants. Always disappointed, but I'm a sucker and keep trying. The all-time worst was in a diner in Ojai, California. It is definitely best as a home-cooked food.
Call your white gravy a roux and charge extra. (grin) BTW that is the only thing to put on a chicken fried steak. Anything else would be heresy.
I grew up with SOS and cream gravy biscuits was a special Sunday breakfast. I learned to make biscuits from my grandparents and I still use my grandfather's gravy recipe to this day, and no it's not a written, it's a look type recipe. It's helped me be more creative in my kitchen and feel confident trying and failing to do new things. Lloyd's always my cheerleader for testing recipes. Have a great Sunday 🙂
When I became a part of the laptop class, much to the shame of my family, I had to give up the heavy farm foods of my deep South and Appalachian family. If not I would have wound up one of the nesting doll bodies I see at all the gatherings.
I will say that my mother in law has found an optimal way to do it with canned pork tenderloin instead of sausage. It's a really good addition/replacement in the gravy and keeps the fat content down a bit. I expect there are a lot of variants, but tenderloin is probably my favorite protein in gravy.
I also agree that restaurant gravy is to be avoided. The Waffle House is passable with theirs, like most of their food, but in general the restaurant industry just cannot do sawmill gravy well at all.
I am told there is a diner in my town that has a good chicken fried steak and gravy. I may have to experiment in the name of science.
I have tried biscuits and gravy many a time in restaurants. Always disappointed, but I'm a sucker and keep trying. The all-time worst was in a diner in Ojai, California. It is definitely best as a home-cooked food.
I’ve definitely eaten biscuits in restaurants that were awful, too. Gravy in-a-bag from a restaurant is just questionable!