WHATS FOR DINNER?
10/26/13, 11:21 PM
#3021
10/26/13, 11:24 PM
#3024
But can I do it without it tasting like some cardboard ****? I don't see how I can make biscuits and gravy gluten free. 
I don't even eat fast food, so that doesn't really matter to me. Well, I do occasionally but its not a regular thing and I could drop all of it easily, its just not a part of our menu. I just don't know how I could do it with my home cooking, especially the way we cook in the South.
I don't even eat fast food, so that doesn't really matter to me. Well, I do occasionally but its not a regular thing and I could drop all of it easily, its just not a part of our menu. I just don't know how I could do it with my home cooking, especially the way we cook in the South.The lunch hour is usually the time my phone doesn't ring so I can get caught up with my jobs.
This week I had GF Rice Krispies 3 days and Chinese the other 2.
Last edited by 2k7gtcs; 10/26/13 at 11:25 PM.
10/26/13, 11:26 PM
#3025
Join Date: December 5, 2006
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Google search for GF biscuits: http://www.yourhomebasedmom.com/gluten-free-biscuits/
10/26/13, 11:35 PM
#3026
Since when does GF = cardboard? All it is mainly is avoiding wheat/wheat flour. There are tons of other flours out there. Potato and rice flour are usually the most popular though. It's all about finding a different way to make things.
Google search for GF biscuits: http://www.yourhomebasedmom.com/gluten-free-biscuits/
Google search for GF biscuits: http://www.yourhomebasedmom.com/gluten-free-biscuits/
Son, I don't think you realize how serious we are about our biscuits in the South, lol. We use Martha White flour, buttermilk, eggs, butter and lard.
Not to mention the flour in the gravy, and the flour for breading our various fried meats, like pork chops, chicken fried steak, deer tenderloins, chicken, etc. 
10/26/13, 11:42 PM
#3027
I looked at the link Nate, and that ain't no biscuit.
You serve that **** to someone around here and call it a biscuit, you're subject to get your **** kicked.
You serve that **** to someone around here and call it a biscuit, you're subject to get your **** kicked.
10/26/13, 11:43 PM
#3028
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Son, I don't think you realize how serious we are about our biscuits in the South, lol. We use Martha White flour, buttermilk, eggs, butter and lard. Not to mention the flour in the gravy, and the flour for breading our various fried meats, like pork chops, chicken fried steak, deer tenderloins, chicken, etc.
Not to mention the flour in the gravy, and the flour for breading our various fried meats, like pork chops, chicken fried steak, deer tenderloins, chicken, etc.
10/26/13, 11:52 PM
#3030
And we aren't picky, we just like real biscuits. And a real biscuit is not a dense, thin, hard piece of cardboard. A biscuit is light, fluffy, tall, golden on top and bottom, buttery, slightly greasy, and the size of a cat's head when fully baked, swollen and risen high. Hence the term "cat heat biscuit".
And you use them to sop up gravy that is made from an iron skillet full of bacon or sausage grease with flour dumped in to make a roux, then milk poured in and stirred until it thickens into gooey artery clogging goodness. 
10/26/13, 11:55 PM
#3031
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You don't have to get your panties in a bunch, just telling you how it is. Didn't mean to **** you off.
And we aren't picky, we just like real biscuits. And a real biscuit is not a dense, thin, hard piece of cardboard. A biscuit is light, fluffy, tall, golden on top and bottom, buttery, slightly greasy, and the size of a cat's head when fully baked, swollen and risen high. Hence the term "cat heat biscuit". And you use them to sop up gravy that is made from an iron skillet full of bacon or sausage grease with flour dumped in to make a roux, then milk poured in and stirred until it thickens into gooey artery clogging goodness.
And we aren't picky, we just like real biscuits. And a real biscuit is not a dense, thin, hard piece of cardboard. A biscuit is light, fluffy, tall, golden on top and bottom, buttery, slightly greasy, and the size of a cat's head when fully baked, swollen and risen high. Hence the term "cat heat biscuit".
And you use them to sop up gravy that is made from an iron skillet full of bacon or sausage grease with flour dumped in to make a roux, then milk poured in and stirred until it thickens into gooey artery clogging goodness.
10/27/13, 12:05 AM
#3032
I could have written paragraphs about a biscuit. Not to mention how long it would have gone if gravy was included.
Cause that sounds sort of racist.
10/27/13, 03:55 AM
#3036
Lee would have hit the character limit for a post, and I would have agreed.
10/27/13, 09:05 AM
#3037
Roush Forum Stalker
Yeah, classy, huh?!?! You have to be pretty low in life to do something like that. Pretty low.
such as southern fried chicken, and them thar biskets you described
10/27/13, 06:00 PM
#3039
Roush Forum Stalker
Leftover sirloin strips with some Honey BBQ sauce and tater tots! 
10/27/13, 09:58 PM
#3040
Mach 1 Member
