Answer the biscuit question already

[aichambaye at yahoo.com]

this food topic is fun. 

OK, I'm taking Twinkies, Bisquick, Reeses Cups to Neil. I, being a 
Southern Woman, can make a mean sausage gravy (pork grease, 
seasoning, flour, and milk - not for Neil), but scratch biscuits 
(these are not the cookie type biscuits) are easier with a mix (but 
are fantastic with butter, and I bet anyone can do them with the 
Bisquick!). 

But then UK milk is weird, sketchy stuff. Probably from some of those 
mad cows, too.

You cannot make white gravy without sausage and have it come out ok. 
I don't eat pork but I eat sausgae gravy. Even the mixes are based in 
powdered animal stuff, so I don't think Neil will be eating any. 
Penny, have you ever tried to make "cream" gravy? (No cream in it: is 
this some Yankee name for gravy? When we say gravy it's white. We say 
brown gravy if we mean otherwise!) It has no taste at all if you 
don't have enough sausage grease in it. I cant imagine how horrible 
it would be with vegetable oil. (My parents own a Southen restaurant 
and he family does the cooking - I learned from my Mom and Gramma.) 
Sausage gravy doens't always have "chunks" of sausgae in it, as it it 
had been ground and added later. It's made in the pan after you cook 
your sausage.

Simon? Would you like some gravy mix?

Heather M., who is having WAAAY to much fun over here hassling the 
Brits - and now the Yankees. Heh heh heh.

> > I was offered biscuits and gravy in the US once and, although I
> > understand what that is now, I gagged at that the thought of, for
> > example, chocolate chip cookies soaking up thickened beef stock.
> 
> LOL!  Were you in the South?  If not, you were probably wise to turn
> down this selection.  But, if you are in the South in the future, 
then
> you simply must try this regional specialty.  Big, thick fluffy
> buttermilk biscuits with cream gravy.  Yum!!  Cream gravy, as long 
as it
> wasn't sausage gravy (which is cream gravy mixed with ground 
sausage),
> might even be acceptable to vegetarian types such as you Neil.  I 
can't
> think why cream gravy couldn't be made without animal fat.