You, reader, need to travel to the southern states of the USA. Often these states are forgotten amongst the likes of California, New York, Nevada & Florida. Take it from me that the southern states are the tits.
Pick up a camper/car/van and drive…just drive baby.
This isn’t a travel post but I’d happily go back and spend weeks in the South. We’ve spent weeks travelling from North Carolina looping around Texas, Tennessee and back to NC taking in all the major cities and the little towns. Food is possibly the biggest thing about Southern identity.
Fried chicken, po’boys, low and slow BBQ, boudin, gumbo, fried green tomatoes, collard greens and of course biscuits ’n’ gravy feature heavily on most menus.
Biscuits & gravy is a southern recipe most families have mastered their own unique version of. You’ll find the dish in roadside diners, breakfast houses & gastropubs.
The gravy. Seasoned hot white pork sausage gravy is a thing of legends. There are loads of recipes bumping around the internet. Ours features a boatload of Kampot Black Pepper and a few other things to round it out nicely. It’s always served hot and goes well with biscuits.
We often spend our pop-up days educating the punter on the southern take on ‘biscuits’. We’ve had people buy from us thinking they were in for a burger bun. Wrong.
Biscuits are more inline with an English cream tea scone than your French brioche bun. The southerners do them a little more savoury and will eat them anytime of day.
They are made with loads of butter. LOADS of butter! The recipe is similar to scones with a few tweaks to make it a little more savoury. They have a few layers of butter throughout and tend to be quite flaky in texture. Milk or buttermilk it doesn’t matter how it’s made. Every recipe is different.
Best served fresh, dunked in milk, spread with jam, with gravy or as a breakfast sandwich are all bang on ways your can take them on.
Get your laughing gear around it.