Reply to post:

Post-pub nosh neckfiller: Southern biscuits and gravy

ptmmac

I am currently living in Athens, Ga and I can tell you that you have not got the proper touch on this one. There are no cheese or onions in biscuits and gravy. The real quality comes from people who have the basic recipe down and can make substitutions. My chef makes a killer version of the gravy with wild mushrooms instead of sausage. That is not at all a common thing, but it is worthy of trying once you get the real thing down. You need to make better biscuits, and add less flour in your gravy. The gravy should be served hot and not left to congeal into the mess you appear to be serving.

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