In America what are "Biscuits and Gravy" and "Grits", I know they're food but what exactly!
Gravy can be made in many ways, but the most acceptable for as in bisquits and gravy is a white roux, with flour and the fat from bacon, sausage or butter. The meat drippings give considerable flavor, but the mild butter gravy, usually refered to as cream gravy is also a base for many sauces as well. It must be peppered well. In Texas this is always referred to by the country folk as cream gravy, but never sawmill gravy. I always thought that was brown, and usually made with ham drippings, and I find that some chain restaurants that serve it holds not much resemblance to cream gravy. Cream gravy made after frying chicken is always almost white, too. Never brown. Again this is a fine art...po' country folk food, but exquisite, delectable and delicate.
Down here we make a Texas scramble...
Fry sausage brown, drain most of the drippings except for 2 T. Add 3-T flour and cook a minute. Then add 1 1/2 c milk, stirring until thickened and boils low for couple minutes to cook the flour.
Scramble some eggs. Split a couple bisquits on a plate, spoon on some scrambled eggs, pour on the sausage gravy, add a couple heaping spoons full of a really zippy salsa, and go to TOWN with a fork!
Grits is indeed the polenta of the South. It is dried corn that has been soaked in lye water and soaked until softened. It is dried again and ground. The lye has something to do with releasing nutrients from the corn to make them easier to absorb. Again, it is a common food but just heaven. There is a popular casserole served in place of potatoes or rice. Cheesy Garlic Grits. Cook the grits, and add cheese stirring until melted. Add a shake of cayenne 1/4 t garlic powder and couple raw eggs. Stir it up and pour into a greased baking dish. Bake until puffed and golden on top. UMMMMM!
Many serve grits it with white or cream gravy, but some use red eye gravy, or clear thin ham drippings, that have been reduced. It is called red eye because little pools of the ham fat make what looks like red eyes on the surface of the drippings.
I wish I could have you here to experience the humility of a bisquit with gravy and a little bowl of grits. You would surely make a memory.
Answers: Bisquits are a heavenly confection, made from levened flour, shortening, water (for crisp ones) or milk (for soft ones). Similar to an English scone, but with very little sugar or none at all, and no dried fruits. Baked high temps (400-10 min) until golden brown. Usually served with butter and jelly or jam, preserves of fruit or honey, sorgham etc. Bisquits were the staple on most tables in the Great South. Do not let any one convince you to look down your nose at them as common. For there is a fine art to making them and the taste divine.
Gravy can be made in many ways, but the most acceptable for as in bisquits and gravy is a white roux, with flour and the fat from bacon, sausage or butter. The meat drippings give considerable flavor, but the mild butter gravy, usually refered to as cream gravy is also a base for many sauces as well. It must be peppered well. In Texas this is always referred to by the country folk as cream gravy, but never sawmill gravy. I always thought that was brown, and usually made with ham drippings, and I find that some chain restaurants that serve it holds not much resemblance to cream gravy. Cream gravy made after frying chicken is always almost white, too. Never brown. Again this is a fine art...po' country folk food, but exquisite, delectable and delicate.
Down here we make a Texas scramble...
Fry sausage brown, drain most of the drippings except for 2 T. Add 3-T flour and cook a minute. Then add 1 1/2 c milk, stirring until thickened and boils low for couple minutes to cook the flour.
Scramble some eggs. Split a couple bisquits on a plate, spoon on some scrambled eggs, pour on the sausage gravy, add a couple heaping spoons full of a really zippy salsa, and go to TOWN with a fork!
Grits is indeed the polenta of the South. It is dried corn that has been soaked in lye water and soaked until softened. It is dried again and ground. The lye has something to do with releasing nutrients from the corn to make them easier to absorb. Again, it is a common food but just heaven. There is a popular casserole served in place of potatoes or rice. Cheesy Garlic Grits. Cook the grits, and add cheese stirring until melted. Add a shake of cayenne 1/4 t garlic powder and couple raw eggs. Stir it up and pour into a greased baking dish. Bake until puffed and golden on top. UMMMMM!
Many serve grits it with white or cream gravy, but some use red eye gravy, or clear thin ham drippings, that have been reduced. It is called red eye because little pools of the ham fat make what looks like red eyes on the surface of the drippings.
I wish I could have you here to experience the humility of a bisquit with gravy and a little bowl of grits. You would surely make a memory.
Buscuits and Gravy is a popular breakfast dish in both the southeastern and northwestern regions of the United States. It consists of (American-style) biscuits covered in thick "country" or "white" gravy made from the drippings of cooked pork sausage, white flour, milk, and often bits of real sausage, bacon, ground beef, or other meat. The gravy is often flavored with black pepper. In some parts of the South this is also called sawmill gravy.
Grits is a type of cirn porridge, which is common in the Southern United States consisting of coarsely ground corn. This is similar to many other thick maize-based porridges from around the world such as polenta. It also has a lesser resemblance to farina, a thinner porridge. Hominy grits is another term for grits, but explicitly refers to grits made from nixtamalized corn, or hominy.
mmmm biscuits and gravy.
That one is easy, they're biscuits, just ordinary biscuits, and gravy, just ordinary gravy.
Now beyond that you can jazz it up with buttery buscuits, or whole wheat, and such, bacon or sausage gravy.
Grits is a corn porridge, made of course ground corn, similar to polenta. There's hominy grits made from nixtamalized corn.
I'd rather eat sand.
Grits are ground hominy (similar to corn).
Biscuits and gravy are biscuits with cream gravy. If you get a good place, there will be some sausage in that gravy.
"Biscuits and Gravy" is biscuits with gravy on top, hence the name biscuits and gravy. Grits are made of corn, and are eaten a lot in the southern part of the U.S.
it like home made pillsbury biscuits with gravy like you use for meat. Grits are like cream of wheat but a different thickness and taste. Its not just in the down south any soul food restaurant across the us will serve it.
Well a lot of people eat Biscuits and Gravy and Grits all over the U.S. But its mainly in the Southern States. Grits is like polenta in Italy. It's a smooth and creamy texture and biscuits is a bread that is mainly eating at breakfast and Gravy is a sauce that you can put on biscuits or on meat or potatoes.
Hope this helps
Biscuits are pretty much just baking soda biscuits and the gravy over them is a white gravy with ground pork sausage in it. I am NOT in the deep south but this is my hubby's favorite breakfast. I do NOT understand the whole soggy bread concept so I avoid it at all cost.
Grits are basically ground corn/hominy and it is like an oatmeal only gritty :)
Grits are made from white corn, while polenta is yellow. They are a side dish as well as a breakfast stable.
Where I'm from the gravy with the bits of sausage is red eye gravy.
Biscuits are a breakfast bread you can buy in any grocery store.they come in a tube and
you opened it,and find 10 cut dough pieces.you bake them in a oven according to instructions.
Grits is a breakfast food.eaten mostly in the
Southern states White gravy is made with flower
and milk or water.or you can buy it in grocery
store.just add to water and heat to a boil,and simmer..pour it over biscuits and eat.
A picture is worth a thousand words. Clockwide from left is a pile of grits with a pat of butter, biscuits covered with gravy and at the bottom of the picture, a fried egg. There's a little parsley sprinkled over the grits and gravy.
Grits is a kind of break feast and it is very good. Biscuits it for breakfeast also but when you have biscuit and gravy it is for mabey lunch or dinner because they put they gravy on the biscuit.
Go the KFC they have the B & G.
Grits is made of hominy corn.
Biscuits and gravy are biscuits (usually buttermilk), split and topped with sawmill or sausage gravy. In fact we're having it for Sunday breakfast.
Biscuits and gravy and grits are not easily found beyond Indiana....but, they are a staple here in Tennessee and many of the south eastern states....as are sausage and biscuits.
The gravy is basically a Bechemel sauce with sausage added.
the biscuits are a quick bread made with baking powder.and cut into rounds.The biscuit is sliced in half and the gravy is poured over both halves and served open faced....
People eat this kind of food in the deep south...not all over the US