- April 24th, 2012
This is a continuation of my lonesome ode to biscuits and gravy. Part one can be found here, which is all about biscuits. If you managed to wend your way through that behemoth ballad, you’ll find that you know everything there is to know about creating the bready backdrop to this staple of the south- country gravy.
When I began my quest to perfect this cornerstone dish of Americana cuisine, I focused more of my energy on the biscuit. I reasoned that the biscuit was the base, and therefore more integral to the total composition. I came to discover over time, however, that the gravy is of equal importance because there is nothing worse than ruining a good biscuit with substandard, gloppy gravy. I geared toward gravy, implementing tips and tricks along the way, until I had nailed the perfect texture to coat the flaky biscuits, but I still found something lacking. Read more