It was about half way through the Carolina’s that I discovered my first “biscuits and gravy”, something that wasn’t that prevalent in Pennsylvania where I lived pulling in to an unassuming diner for an early morning breakfast I was presented with the “special” of the day, Buttermilk Biscuits with Sausage Gravy. As my bright yellow “Fastback” mustang ate up the miles, frequent stops for the loo, “gas” (petrol) and of course food introduced me to new ingredients and meals, mostly taken in roadside diners, gas stations and motels. Nights were spent in motels and small hotels, and as I drove down the East coast down towards the Southern states, the landscape, accents and food changed every fifty miles or so……it was a trip of a lifetime, hugely exciting as well as being a fascinating snapshot into every day life in the States. When I lived in the States many years ago, I made a road trip from Pennsylvania where I was living at the time, right down to Florida, in an old beat-up Ford Mustang! The trip took me four days, and saw me travelling through Maryland, Virginia, North Carolina, South Carolina and Georgia. Other types of biscuit as found in Europe and Australasia, are typically hard, flat and unleavened that are known as cookies in North America. The North American biscuit is typically a soft quick bread, similar to British scone. The term is applied to two distinct products in North America and the Commonwealth of Nations and Europe. When is a Biscuit a Scone and a Cookie a Biscuit?īiscuit is a term used for a variety of primarily flour-based baked food products. Southern Style Breakfast & Brunch Recipes Light and Flaky Buttermilk Biscuits with Southern Style Sausage Gravy – These fabulous Biscuits are perfect with creamy sausage gravy for breakfast & brunch or for Cast Iron Casseroles.
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