- #71
Proton Soup
- 223
- 1
originally, i come from mississippi, not far from NO, actually. and the gravy i was raised on is a bit different from that. at least every weekend, i had tomato gravy, which has a brown roux with tomatos (of course), salt, and black pepper (another staple, i might add). the biscuits are indeed made with self-rising flour and formed by hand. you make seven of them and place into a greased iron frying pan in a honeycomb pattern so that you get 6 with a crust on the outer edge, and the center biscuit breaks off so that it is soft around the middle and only has a crust on top and bottom. i'll take a biscuit (or two) and break it into 3 pieces (2 crusts plus the soft part) and drench these in tomato gravy.
edit: oh, and in the old days, my grandmother would keep a coffee can with bacon grease for just this sort of thing.
edit: oh, and in the old days, my grandmother would keep a coffee can with bacon grease for just this sort of thing.