by Eileen Rosenbaum
I recently visited down South and fell in love with the food. I especially love the biscuits! Thank you, thank you, thank you for your web site. I have a couple of recipes already picked out for this week's dinner - fried chicken and smothered pork chops. I made the biscuits and gravy for breakfast this morning. The gravy was awesome, but I cannot get White Lily flour in the north, so I used what I could get at our grocery store. My biscuits were good and rose nicely, but they were heavy - not light and airy. I am hoping it's the flour and maybe I overworked the dough. I just ordered White Lily flour on line and hope that makes a difference. I look forward to making many of your dishes!
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May 29, 17 10:25 PM
At what temperature and how long do I bake a pie shell using your recipe? Thanks! Hey there! If you are wanting to bake then fill your shell, here are
Mar 07, 17 11:20 AM
I just purchased your cookbook and I want to make the Shephard's Pie. I don't see a temperature to set the oven to. Can you tell me what temperature
Dec 28, 16 02:03 PM
I have been trying to get country gravy right for a very long time and it was always a hit and miss. This recipe was awesome! I will definitely be making